In the video chat below Bruce Wallner, recently named Ontario’s Best Sommelier, talks about participating in the Best Canadian Sommelier Competition this month in Halifax. He’s already a certified Master Sommelier and has worked in restaurants around the world, including Australia, Spain and the UK.
We also talked about what made him want to become a sommelier originally (some interesting comparisons with the world’s oldest profession), the role of a sommelier and what he enjoys most about the job.
Tell us about the competition: who enters and what do you have to do to compete?
This event is hosted by the Canadian Association of Professional Sommeliers (CAPS). What does the exam cover?
Tell us about that interesting comparison between the Quebec contingent of the competitions and the Karate Kid?
How do you train for this competition?
Here’s part two of our wine chat. Good luck Bruce!
A full-bodied, tasty wine with aromas and flavours of black fruit and a judicious amount of oak. Food matches: stuffed veal tenderloin. Drink: 2012 – 2015 277871 14.5% D 750 ml $18.95 Score: 88
You may also enjoy these video chats:
Master Sommelier: What does it take to become one with Scott Carney, MS
Restaurant Wine Service: The good, the bad and the ugly with Scott Carney, MS
See all wine video chats here
Is there someone else with a fascinating wine story whom you think I should interview? Please e-mail me: firstname.lastname@example.org.