Tasting Notes Toronto by Insider Wine

In this episode, I sit down with Fabienne Dourdon, a Champagne grower whose family has farmed vines in the Marne Valley since 1812. She shares the family’s journey from selling 100% of their grapes to the big houses to crafting their own wines—and what it meant to her to return home after more than a decade working in Paris to take over the family estate.We talk about how she’s reshaping the winery with a focus on freshness and precision, her belief in Pinot Meunier’s aging potential, and the story behind her barrel-fermented Meunier and long-aged Réserve de Germain. We also explore changing drinking habits and why exploring grower Champagne— and trusting your own palate—can reaveal just how diverse and exciting the region can be. 01:18 Family Roots Since 181202:13 Champagne Then vs Now03:18 From Growing Grape to Making Champagne06:00 Coops and Small Growers07:56 Finding Early Customers11:35 Growing Up in the Vines12:51 Weather Risks and Reserves15:24 Early Career in Paris and Returning to Champagne21:01 Training and Modern Viticulture24:06 Organic Farming and Quality Winemaking29:52 Meunier Reputation Revisited32:15 Barrel Fermented Meunier35:09 Reserve de Germain Blend36:44 Youth Drinking and Authenticity41:21 Grower Champagne Exploration45:43 Inspiration and Next Generation49:27 Closing Thanks and Signoff🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Chef Eric Chong to discusses the intense journey of opening his Michelin-starred restaurant, aKin. Initially trained as a chemical engineer, Eric's true passion for food led him to pursue a culinary career, starting with winning Master Chef Canada and then honing his skills in Asia under the guidance of celebrity chef Alvin Leung. He talks about the immense pressure leading up to receiving a Michelin star, the financial and emotional challenges of running a high-end restaurant, and the validation that came when Akin was finally recognized. Eric also shares insights into the importance of humility, continuous learning, and the joy and satisfaction that come from creating exceptional dining experiences. If you’re curious about what chasing a Michelin star really looks like behind the scenes, this is an episode for you. 00:00 The Pressure of Earning a Michelin Star01:58 Chef Eric Chong's Journey from Engineering to Culinary Arts03:23 MasterChef Canada: A Life-Changing Experience05:41 Training Under Chef Alvin Leung15:07 Opening R&D Restaurant25:52 The Vision Behind Akin34:32 Challenges and Successes of Akin's First Year36:08 Financial Struggles in Fine Dining36:44 Vision and Challenges of a Blind Tasting Menu38:02 The Importance of Accolades39:52 The Impact of Michelin Star45:04 Adapting to Increased Demand48:38 Staff Loyalty and Work Culture50:40 Insights from Dining at Top Restaurants58:53 Balancing Passion and Personal Life01:04:54 Advice for Aspiring Chefs01:06:29 Maintaining Motivation and Success🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Jeremiah Thomas, General Manager at The Pine in Creemore (1 Michelin Star), to explore a career built from the ground up in wine, hospitality, and fine dining.Jeremiah’s journey began through a high school co-op program, where an early exposure to restaurant life set him on a path that would take him through nearly every role in the industry — from back of house to front of house, bartending, and service — before stepping into leadership. Along the way, he honed his craft at some of Canada’s most respected dining rooms, including those of Oliver & Bonacini, Soho House, Langdon Hall, Frilu (1 Michelin Star) and Hexagon (1 Michelin Star).Now at The Pine, Jeremiah shares what it takes to lead a modern fine-dining team: balancing high standards with sustainability, fostering creativity and resourcefulness, sourcing locally in a challenging landscape, and building a workplace that respects both excellence and family life. We also dive into his evolving relationship with wine, the collaborative spirit of Ontario’s restaurant community, and how thoughtful theatrics and service design elevate the guest experience.This conversation is an honest look at the realities of hospitality today — the long hours, the joy of mentorship, and the deep satisfaction of creating something meaningful, night after night — in a Canadian dining scene that’s changing faster than ever.Whether you work in restaurants or simply love great dining experiences, this episode offers insight, perspective, and inspiration.00:00 Introduction to Work-Life Balance00:40 Welcome to Tasting Notes Toronto00:45 Meet Jeremiah Thomas01:44 Jeremiah's Journey in Hospitality02:36 Early Career and Soho House Experience06:47 Transition to Front of House08:30 Exploring Fine Dining09:32 The Rise of Canadian Cuisine11:34 The Michelin Star Journey30:15 The Pandemic's Impact on Career43:51 Balancing Family and Career at The Pine45:19 The Pursuit of Wine Knowledge46:07 Challenges of Running a Restaurant in Ontario47:08 Creative Use of Local Ingredients49:15 Wine Pairing Philosophy55:17 Signature Dishes and Pairings01:05:30 Non-Alcoholic Pairing Program01:10:57 Seasonal and Local Focus01:19:34 Work-Life Balance in the Restaurant Industry🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I interview Daniel Hadida and Eric Robertson, co-owners of the acclaimed Restaurant Pearl Morissette. They discuss their journeys into hospitality, the inspirations behind their cooking, and the philosophy guiding their restaurant. Daniel and Eric detail how their unique experiences working in various esteemed restaurants in Europe influenced their approach to sourcing and utilizing local ingredients in Canada. They highlight the challenges and rewards of running a farm-to-table restaurant, the impact of receiving Michelin stars, and their commitment to creating a positive work culture. The episode also touches on their future projects, including ongoing culinary innovations and a forthcoming cookbook. This episode is a deep dive into what it takes to operate at the highest level in the culinary world.Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking00:00 Introduction to Tasting Notes Toronto01:42 Meet the Chefs: Daniel Hadida and Eric Robertson01:58 Daniel's Culinary Journey03:14 Eric's Culinary Journey06:06 Influential Chefs and Cookbooks09:41 European Culinary Adventures16:05 Farm Experiences and Their Impact21:41 Founding Restaurant Pearl Morissette25:05 Challenges and Innovations in Hospitality34:52 Commitment to Local Ingredients35:58 Local Sourcing and Initial Challenges36:59 Building Relationships with Farmers38:20 Exciting New Ingredients41:36 Creating a Positive Kitchen Culture48:02 The Impact of Michelin Recognition57:40 Future Plans and ExcitementBooks Referenced: Kitchen Confidential - Anthony BourdainThe French Laundry Cookbook - Thomas KellerA Day at elBulli -Ferran Adrià  🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Julie Garton, a sommelier and hospitality professional, to discuss her journey in the wine and hospitality industry. Jules shares her experiences from studying film theory to working across across the world, including in Asia, Australia, and the UK, ultimately landing in Toronto. She emphasizes the importance of creating a wine list that benefits the restaurant and pleases the guests, rather than solely reflecting personal preferences. Jules also highlights the impact of the Michelin guide on the restaurant scene in Ontario and the evolving expectations around wine service. Additionally, she talks about her recent hands-on experience during a wine harvest in Italy, the significance of building trust with guests, mentorship in the wine industry, and future aspirations. This episode is a deep dive into the intricacies of being a sommelier and the pivotal role of hospitality in creating memorable dining experiences.Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality00:38 Introduction to the Episode01:34 Julie Garten's Journey into Wine and Hospitality03:44 Experiences in Australia and the UK08:38 Returning to Toronto and Career Growth10:24 Impact of the Michelin Guide on Ontario's Restaurant Scene15:08 Crafting a Memorable Wine Experience26:07 Challenges of Pairing Wines with Elaborate Menus26:26 Exploring Wine Recommendations for Asian Cuisines27:51 Building a Great Wine List: Key Considerations29:24 Balancing Value and Profit in Wine Lists31:30 Personal Wine Preferences and Trends33:19 Hands-On Wine Making Experience in Italy38:55 The Importance of Mentorship in the Wine Industry41:08 The Value of Wine Tasting Skills for Sommeliers43:43 Keeping the Passion for Wine Alive45:43 Challenges and Future Projects in the Wine Industry46:48 Reviving Hospitality in the Restaurant Industry49:22 Conclusion and Upcoming InterviewsBooks Referenced: Native Wine Grapes of Italy  - Ian D'Agata    Italy’s Native Wine Grape Terroirs  - Ian D'Agata The Grapes and Wine of Italy - Ian D'Agata  🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Scott Vivian and Nate Middleton, co-owners of Beast Pizza in Toronto. They discuss their journey into the culinary world, the inspiration and challenges behind running a unique pizza restaurant with a fine dining twist, and their dedication to creativity and hospitality. The conversation covers Scott and Nate's background, their approach to whole animal dinners, the transition to Beast Pizza during the pandemic, and their plans for a new location in Kitchener. Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria00:00 Introduction and Creative Drive00:33 Welcome to Tasting Notes Toronto00:38 Meet Scott and Nate of Beast Pizza02:07 Scott's Journey into the Culinary World07:04 Nate's Culinary Path and Inspirations08:00 The Jamie Kennedy Influence12:44 Founding of Beast14:49 Whole Animal Dinners Concept18:33 The Horse Tartar Controversy22:00 Collaborations and Chef Collective25:34 Anthony Bourdain and Toronto's Food Scene27:36 Pandemic Pivot to Beast Pizza32:36 The Inspiration Behind the Pizza Shop Pivot33:51 Creating a Unique Dining Experience36:05 The Art of Pizza Making39:50 Innovative Pizza Toppings41:42 Empowering the Staff46:10 Crafting the Perfect Wine and Beer List58:02 Future Plans for Beast01:01:10 Conclusion and FarewellBooks Referenced:The French Laundry Cookbook by Thomas KellerFlavor by Rocco DispiritoCooking With the Seasons by Jean-Louis PalladinOttolenghi Flavor: A Cookbook🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Celia Mendez, founder of Toronto's newest wine bar and bottle shop, Canary Counter. Celia shares her journey into the world of wine — from growing up in a small mountain village in Tenerife, surrounded by her family’s vineyards, to studying and working across Barcelona, Bordeaux, Austria, and Burgundy. We explore the volcanic landscapes and unique grape varieties of the Canaries, her family’s winemaking traditions, and how those roots inspired the opening of her new wine shop, Canary Counter, on Harbord Street. Celia reflects on choosing wines that express their landscape, heritage, and makers, and on building a space that brings her community together through discovery. This episode is a deep dive into volcanic wines, place-driven winemaking, and the passion behind one of Toronto’s most exciting new wine bars.Celia Méndez — From Tenerife to Canary Counter, Toronto’s Newest Wine Bar00:34 Meet Celia Mendez: From Canary Islands to Toronto01:45 Celia's Childhood in the Canary Islands06:19 The Unique Wines of the Canary Islands13:12 Celia's Journey in the Wine Industry24:13 Opening Canary Counter: A Dream Realized25:34 Pursuing the Dream of a Portfolio Manager26:20 Writing the Business Plan27:27 Facing Financial Setbacks29:34 Opening Canary Counter30:01 Curating Unique Wine Selections33:26 Community Engagement and Market Research37:04 Lessons from Bossanova46:20 The Future of Canary Counter52:05 Final Thoughts and Podcast Conclusion🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Josh Correa, co-owner of Archive Wine Bar in Toronto. Josh shares his journey from being a teacher to opening a successful wine bar inspired by European wine and tapas bars. We discuss the Archive's extensive wine selection as a reflection of different seasons and regions, the evolution of Josh's taste in wine, the demographics of their clientele, and the importance of authenticity in winemaking. Josh also talks about the challenges of sustaining a wine bar over the years, including navigating the pandemic, and his ongoing passion for discovering and sharing new wines.Josh Correa — Archive Wine Bar, Honest Wines, and Building a List for Everyone00:38 Meet Josh Correa: From Teacher to Wine Bar Owner02:14 Inspiration from European Wine and Tapas Bars03:51 The Science of Wine and GMOs06:39 Josh's Journey: From University to Wine Enthusiast14:36 Building Archive: The Early Days22:31 Finding The Perfect Wine for Guests24:31 Understanding Ontario Wines25:01 Client Demographics and Preferences27:31 Natural Wine: Honesty and Transparency29:23 Sunday Funday and Tasting Tuesdays33:55 Evolving Wine Tastes36:40 Wine Trips and Experiences40:29 Keys to Success in the Wine Business42:41 Future Plans for Archive🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Ben Plisky-Somers, co-founder of Bossanova Wine and Beer in Toronto’s Roncesvalles neighborhood. Founded during the pandemic, Bossanova was Ontario’s first shop created specifically to retail both wine and beer.We talk about his path into wine, the challenges of running an independent shop in Ontario, and how Bossanova builds community through a thoughtful and welcoming approach to wine and beer. We also touch on rising costs, LCBO pricing, and the team’s latest project—Bar Bossanova.Whether you’re curious about independent wine retail or how a small business can carve out its place in Toronto’s wine scene, this episode has plenty of insight.Ben Plisky-Somers — Opening Bossanova, Ontario’s First Wine & Beer Shop02:13 Ben’s Journey into Wine06:30 Learning Through WSET09:45 Falling in Love with Sherry12:24 Starting Bossanova Wine & Beer17:13 Community Support in Roncesvalles20:29 Curating Wines for the Neighborhood27:04 Rising Costs and Fair Pricing27:49 Building a Beer Program29:47 Selecting Quality Wines & Beers30:47 Natural vs. Conventional Wines34:46 Connecting with Customers38:25 Tariffs and LCBO Pricing40:40 Opening Bar Bossanova42:34 Exploring UK Wines49:36 What’s Next for Bossanova51:25 Final Thoughts & FarewellIf you enjoyed this episode, please like and subscribe. It really helps. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Tim Kirk, chief winemaker at Clonakilla, one of Australia’s most acclaimed wineries. Known for crafting the groundbreaking Shiraz Viognier—a wine once hailed as "one of the most important advances in Australian Shiraz since Penfolds Grange"—Tim brings a rare blend of artistry, humility, and spiritual depth to the world of wine.Originally trained in theology, Tim shares how his faith continues to shape his approach to winemaking. We explore the almost miraculous events that led to the creation of Clonakilla’s flagship wine, the story of his family’s legacy in the Canberra District, and what makes this cool-climate region so special.This is more than a conversation about wine — it's about calling, creativity, and the deep connections between land, spirit, and the people who tend to both.Whether you're in the wine trade or just love a good story, this episode is a must-listen.Tim Kirk — Creating An Icon and the Sacred Side of Winemaking⏱️ Episode Timestamps:00:00 Introduction: The Theology of Wine00:47 Meet Tim Kirk: Chief Winemaker at Clonakilla01:27 Early Memories and Family Background03:12 The Vision for Clonakilla08:43 The Struggles and Successes of Early Winemaking10:12 Tim's Journey: From Theology to Winemaking15:42 The Shiraz Viognier Story26:52 The Canberra District Terroir27:13 Ancient Volcanic Flows and Soil Composition27:45 The Mystery of Red Clay29:30 Climate and Its Impact on Vineyards31:13 The Role of Cool Nights in Wine Quality33:35 Minimal Intervention Winemaking Philosophy36:12 The Influence of Whole Bunch Fermentation39:14 Balancing Tradition and Innovation in Winemaking43:34 The Spiritual Connection to Winemaking50:00 Looking to the Future: Stewardship and Legacy52:07 Conclusion and Final ThoughtsIf you enjoyed this episode, please like and subscribe. It really helps. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality⏱️ Episode Timestamps:00:00 – Introduction to Tasting Notes Toronto00:46 – Meet Ryan Donovan of Richmond Station01:32 – Ryan's Journey in the Culinary World03:09 – The Culinary School Experience04:24 – From Pastry Chef Aspirations to Butchery04:59 – The Importance of Local Ingredients06:55 – Wine Education and Early Influences15:35 – Building Richmond Station26:00 – Sourcing the Best Ingredients26:31 – Diverse Culinary Inspirations26:56 – Catering to All Dietary Needs27:16 – Commitment to Quality and Technique28:17 – Balancing Fine Dining and Neighborhood Vibes31:03 – Focus on Local Wines32:44 – Pandemic’s Impact on Local Wine Appreciation34:42 – Evolution of Ontario Winemaking45:46 – Balancing Work and Family in Hospitality48:10 – Future of Richmond Station🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.

In this episode, I sit down with Ian Stoddart, owner of East End Vine — a cozy wine and tapas bar in Toronto’s east end. Inspired by his travels and a deep love of wine, Ian set out to create the kind of spot he always sought out abroad: welcoming, unpretentious, and built around community.We talk about how he brings that vision to life through a constantly evolving wine list, his approach to keeping things fresh and exciting, and how he blends his passion for art and hospitality to create memorable, offbeat experiences for his guests.

In this episode, I sit down with Robert Luo — head sommelier at Restaurant Pearl Morissette, recently named Canada’s Best Restaurant. Rob has worked his way through wineries and restaurants around the world, learned from some great mentors, and gained invaluable experience the hard way — by rolling up his sleeves and putting in the work.  He’s incredibly humble — the kind of person who says he only became a sommelier because there was no one else around to pour the wine. Behind this modesty is a story of relentless curiosity, global experience, and a deep commitment to hospitality.