Tasting Notes Toronto by Insider Wine

Alex Abbott Boyd
  • 5.0 (3)
  • Food

Hosted by a Toronto-based sommelier Tasting Notes Toronto explores the people shaping the city’s food and wine culture—from Michelin-starred chefs and master sommeliers to restaurant operators and winemakers. Each episode goes behind the scenes of hospitality careers, restaurant culture, and the decisions that shape what we eat and drink in Toronto today.

  1. Sep 29

    Sommeliers Aren't Supposed to Sit Down. — Bruce Wallner, MS

    Should a sommelier ever sit down while the rest of the room is working? Bruce Wallner is a Master Sommelier and the founder of Sommelier Factory, Toronto's wine school. He built the wine program at Palazzo Versace, worked under Gérard Basset at Hotel du Vin, and ran the cellar at the Trump Hotel Toronto, now the St. Regis. We talk about the $140,000 cellar Versace told him to ignore, why a bottle should reach your table in three minutes (he once waited 45), and whether a sommelier should ever taste with an importer on the restaurant's time. Plus: Gérard Basset's rule for whoever walks through the door. We also get into the closet of tinfoil-wrapped bottles behind his Master Sommelier exam, the dawn walk home that made him quit, and why Jancis Robinson was always staring at him during exam prep. If you're a sommelier, you're studying to become one, or you just want the story of one of Toronto's most influential sommeliers, this episode is a must-listen. Sommeliers Aren't Supposed to Sit Down. — Bruce Wallner Timestamps: 00:00 The $140,000 cellar Versace told him to ignore04:14 Tall poppies: the Australians who trashed the place06:28 Skipping a level: "a terrible mistake"10:15 Hotel du Vin: a Michelin-star wine list on a bistro12:41 Gérard Basset's rule: put down what you're doing16:23 Why chase the pin? "It's not the destination"18:31 Four hours' sleep and a closet of tinfoil bottles21:08 "Must be Etna": the wines that still trip him24:07 The Trump Hotel: clearing out the grower Champagne25:46 Walking home at dawn, two weeks before his first child27:07 Australia gave 100%. Toronto: "meh"29:35 Three minutes to the table — or 4532:42 Tasting with importers on the clock? 39:14 $25 an hour, half the staff43:06 What he drinks with his own money 🎧 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links:Bruce Wallner — @masterchefsommSommelier Factory — @sommfactoryTasting Notes Toronto — @tastingnotestorontohttps://www.youtube.com/@TheTastingNotesPodcast If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

    Sommeliers Aren't Supposed to Sit Down. — Bruce Wallner, MS

  2. Sep 15

    Tasting Menus Are Out. Sara Bet on One. — Adam Minster

    Why would a restaurant kill à la carte when the majority of fine dining is bringing it back? Adam Minster is a partner in The Food Dudes — the group behind Rasa, Sara, Chop'Hop and Pantry — and this spring Sara went all-in on a single seven-course tasting menu. We talk about the 70% of guests who'd already made the decision for him, the choices that keep it $115 instead of $300, and how a $60 wine pairing works economically.  Plus: the hospitality reflex you can hire for but can't train.  If you run a restaurant, work a floor, or just want to know what a $115 tasting menu is really buying you, this episode is a must-listen. Tasting Menus Are Out. Sara Bet on One. — Adam Minster Timestamps: 00:00 Why Sara killed à la carte02:12 $115, not $300: the strip loin math04:02 The Journey, course by course09:15 The hospitality reflex: hire for it, can't train it11:07 A $60 wine pairing, and why guests just want to trust you17:49 "I can't eat your dry eggs anymore"20:57 "This is the guy": The Food Dudes to Rasa24:13 Cook for the guest — and the salad people would riot over29:50 Opening Sara: "I wasn't ready"35:25 COVID, the great equalizer37:55 Closing Rasa for a month. Still worth it?40:06 Chop'Hop, 3pm closes, and the best salads in Toronto51:12 Delivery apps: "They f***ing suck"53:04 Which half of the restaurant the robots replace first 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links: Sara — @sararestauranttoRasa — @rasarestauranttoChop'Hop — @chophop_saladsThe Food Dudes — @fooddudesTasting Notes Toronto — @tastingnotestorontohttps://www.youtube.com/@TheTastingNotesPodcastIf this episode was worth your time, the best thank-you is sharing it with one person who'd love it. Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

    Tasting Menus Are Out. Sara Bet on One. — Adam Minster

  3. Sep 1

    Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel

    Is wine becoming too expensive for the people who love it? Jeffrey Roel is the General Manager and Head Sommelier at Henry's Restaurant in Toronto, an Advanced Sommelier with the Court of Master Sommeliers, and winner of the CAPS Cup. We talk about the $150 tab that used to cover five courses, the Bordeaux house asking over $1,000 for its second wine, and how a sommelier finds value as everything climbs — including saying yes to wines Jeffrey once had to reject for being "too cheap." Plus: wine's gatekeeping problem, and what hospitality feels like once the choreography drops away. We also discuss his pursuit of the Master Sommelier title — hard days included — and why you'll never see a pile of gummies on a Christmas table. If you work in wine or hospitality—or just want to understand where the wine industry is headed—this episode is a must-listen. Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel 00:00  The industry can explode — or fall away02:34  You still spend $150 dining out — you just get less06:13  Wine's gatekeeping problem — and where the great somms went08:26  The $1,000 second wine: Who is that for?10:23  What the GM sees that the somm never could15:06  A $15 wine of the day that isn't cheap17:40  “I'm sorry, it's too cheap” — the wines that finally have a home21:34  The Greek red that sold 24 bottles in a week26:43  What to order at Henry's, from the guy who runs it28:30  Chasing Master Sommelier out of boredom36:50  What makes the sacrifice worth it? “Nothing.”42:37  Winning the CAPS Cup — and what Ontario Chardonnay gives away49:33  Hot take: Syrah belongs in the cold54:25  Jeff flips the mic: Is wine actually dying?59:32  Why there will never be gummies on the Christmas table 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links: Henry's Restauant — https://www.henrystoronto.ca/ · @henrys.toJeffrey on Instagram — @je.frey.chambertinTasting Notes Toronto — @tastingnotestoronto https://www.youtube.com/@TheTastingNotesPodcastIf this episode was worth your time, the best thank-you is sharing it with one person who’d love it. Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

    Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel

  4. Aug 19

    This Wine Has Resting Bitch Face — Nabilah Rawji

    What happens when a field biologist watches Somm on Netflix and decides to become a sommelier? Nabilah Rawji was supposed to be a field biologist — the kind who spends 12-hour days hiking through the Amazon. Then a family stroke changed her plans, a nonprofit job disappeared, and a Netflix documentary pointed her toward a career she’d never considered. What followed is one of Toronto wine’s great scrappy origin stories: 60 cold messages to strangers, two replies, multiple restaurant jobs, and a rapid climb from zero to Advanced Sommelier. We get into what Somm doesn’t show you about working in restaurants, how Nabilah built her career, and what it takes to be a sommelier and a parent in an industry built around evenings. We talk about Restaurant Lucie, her wine consulting and education work, and the challenge of putting a price on your own expertise. We also get into her magical wine travels, the current struggle facing Vinequity — the organization she co-founded to provide scholarships and mentorship — and why Nebbiolo has “resting bitch face.” This Wine Has Resting Bitch Face — Nabilah Rawji 00:00  “Nebbiolo has resting bitch face” 00:36  The 80% overlap between field biology and somm work04:07  The stroke that ended the PhD dream05:53  Unemployed on the couch, watching Somm on Netflix08:31  60 cold messages, two replies, three jobs at once10:48  Why a Toronto restaurant floor isn’t her hardest job12:15  Zero to certified in 18 months — inside the Sunday study group15:23  The new Restaurant Lucie20:28  The blind pour that broke a guest’s brain (Ontario vs. New Zealand)23:11  Two nights a week: making motherhood fit fine dining30:26  “Please tell me to hit send on this invoice”34:39  Vinequity’s do-or-die year — where your $20 actually goes41:24  Why Nebbiolo’s attitude is worth it: an Alto Piemonte pilgrimage46:24  Standing in the Cretan sea, feeling terroir51:17  Why somms across the world call each other 🙌 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. Links: Restaurant Lucie — restaurantlucie.com · @restaurantlucie Vinequity — vinequity.ca · @vin.equity · info@vinequity.ca (verified)Vinopath, Nabilah’s wine consulting & cellar management company — vinopath.ca Nabilah on Instagram — @nabilahrawjiTasting Notes Toronto — @tastingnotestoronto https://www.youtube.com/@TheTastingNotesPodcastIf this episode was worth your time, the best thank-you is sharing it with one person who’d love it. Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

    This Wine Has Resting Bitch Face — Nabilah Rawji

  5. Aug 4

    Tortillas Are Sacred. Authenticity Isn't. — Aldo Camarena & Ashley McKay of Antylia

    What if the most authentic thing a chef can do is adapt? At Antylia (Dufferin & Bloor), chefs Aldo Camarena and Ashley McKay are building one of Toronto's most exciting restaurants on exactly that idea — Mexican and Ecuadorian traditions, cooked through Ontario corn, Indigenous ingredients, and the city's endless collision of cultures. We get into why they show up to every wine tasting (rare for chefs), the thousands-year-old Indigenous science behind a perfect tortilla, a 17-step cauliflower, and the family ceviche recipe that shocks guests when they learn what's in it. Aldo also shares the story of arriving in Canada as a refugee, getting fired by a chef who told him "you're useless — but don't give up," and cooking his way to an answer. If you enjoyed my conversation with Eva Chin on neo-Chinese cuisine, this one picks up the same thread: what happens to a food culture when it moves. Tortillas Are Sacred. Authenticity Isn't. — Aldo Camarena & Ashley McKay of Antylia Timestamps 00:00 Why wine matters as much as the food05:34 From art school and a refugee arrival to professional kitchens11:44 The vision behind Antylia — and a lifelong obsession with corn14:55 Why making tortillas is a sacred craft18:27 Building a restaurant around community, not transactions23:30 What great hospitality looks like today25:46 The 17-step cauliflower and the pursuit of craftsmanship29:04 Storytelling, authenticity, and the future of Latin American cuisine37:18 Canadian ingredients, Indigenous traditions, and redefining authenticity42:43 Grandma's ceviche — and yes, there's ketchup in it51:57 Why regulars keep coming back to Antylia57:23 Visit Antylia 🙌 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.

    Tortillas Are Sacred. Authenticity Isn't. — Aldo Camarena & Ashley McKay of Antylia

  6. Jul 21

    The World’s Best Wines Are Being Overlooked — Matt Landry

    In this episode, I sit down with Matt Landry, Advanced Sommelier and Head Sommelier at Prime Seafood Palace, to talk about what it actually takes to build a career in wine today. We get into why Matt thinks Bordeaux currently offers better value and consistency than Burgundy, why serious wine drinkers should be paying more attention to New World regions like Argentina and Australia, and how competitions can accelerate a sommelier’s career. Matt also shares how he is reshaping the wine program at Prime Seafood Palace through thoughtful pricing, generous corkage, and a belief that hospitality should be built into the wine list itself. We also discuss the changing role of the sommelier, why wine professionals need to understand finance and restaurant operations, and the bottles and experiences that have shaped Matt’s career. Stop Sleeping on New World Wine & Sign Up for a Competition — Matt Landry 00:00 – Why Matt Thinks Bordeaux Is Better Value Than Burgundy06:16 – Three Bordeaux Wines Matt Recommends07:48 – How Climate Change Could Reshape Burgundy09:36 – Why Sommeliers Should Pay More Attention to the New World13:23 – Why Australia Deserves More Attention14:05 – How Matt Got Into Wine18:06 – The Court of Master Sommeliers & the Advanced Exam22:48 – Why Sommeliers Should Enter Competitions26:34 – Taking Over the Wine Program at Prime Seafood Palace31:05 – Pearl Morissette vs. Prime Seafood Palace34:05 – Working with Matty Matheson and the Kitchen34:47 – Why Wine Sales Are Growing at Prime39:16 – Why Matt Pours Krug as a Welcome41:02 – Why Hospitality Can Be a Meaningful Career43:45 – The Sommelier Role Is Becoming More Than Wine46:05 – The Best Wines Matt Has Ever Had50:09 – The World's Most Underrated Wine Region 🙌 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.

    The World’s Best Wines Are Being Overlooked — Matt Landry

  7. Jul 7

    Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto

    In this episode, I sit down with award-winning writer Nancy Matsumoto, co-author of Exploring the World of Japanese Craft Sake and author of Reaping What She Sows, to explore two conversations reshaping hospitality. We begin with a deep dive into Japanese craft sake—why it's fundamentally different from wine, whether terroir applies, and the innovations changing modern sake production. Then we turn to the hidden costs of cheap food, the challenges facing sustainable agriculture, and what restaurants can realistically do to support local producers while surviving on razor-thin margins. Whether you're a sommelier looking to better understand sake or a chef thinking about the future of food, this episode is packed with practical insights and thoughtful conversation. Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto Timestamps 00:00 – Why Sake Isn't Rice Wine 00:40 – Falling Down the Sake Rabbit Hole 02:29 – Does Sake Have Terroir? 04:59 – How Regional Sake Styles Are Changing 07:46 – Three Bottles to Start Your Sake Journey 09:20 – The Low-Polish Revolution & Sustainability 11:42 – Technology vs. Tradition in Sake Brewing 14:01 – Reviving Heirloom Rice 17:34 – Why Our Food System Is Broken 20:27 – Organic Labels, Greenwashing & What Matters 25:46 – The Hidden Cost of Cheap Food 32:49 – Why Women Are Leading Change 39:42 – How Restaurants Can Support Local Farmers 43:04 – Sustainable Wine, Biodynamics & Farming 47:07 – Nancy's Favourite Sake Bars 48:08 – One Thing Everyone Can Do This Week 🙌 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.

    Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto

  8. Jun 23

    Neo-Chinese Cooking at One of Canada’s Best New Restaurants — Eva Chin of Yan Dining Room

    What happens when a chef cooks her way back to a heritage she almost lost? Eva Chin is the chef behind Yan Dining Room — a 26-seat room built inside Hong Shing Restaurant, born out of a fire, where she cooks what she calls "neo-Chinese cuisine": traditions followed, rules broken.  In this conversation we get into how growing up between the US and Hong Kong, training in kitchens around the world, and rebuilding her own identity through food all end up on the plate. We talk about how every dish becomes a vessel for memory and how a private dining room became an intimate storytelling stage. We get into the stereotypes that have boxed in Chinese food in North America since the railroads, her case for "anti-gatekeeping" cuisine, and why she believes food can heal intergenerational wounds that conversation can't. It's a conversation about identity, authorship, and what it means to cook a cuisine that's still being written. Chinese Food Isn't What You Think It Is — Eva Chin of Yan Dining Room 00:00 – Yan Dining Room origins 02:21 – Dining room as storytelling 06:41 – Neo-Chinese cuisine & nostalgia 10:36 – “Fusion is confusion” 13:42 – Rewriting Chinese food stereotypes 20:07 – Critics & early reception 27:07 – Wine pairing Chinese food 30:12 – Becoming a chef (no school) 33:10 – Brae & Australia foraging 34:50 – China train journey & Hong Kong wake-up 38:53 – Food, family & healing 41:06 – Moving to Toronto / Momofuku 44:25 – Anti-gatekeeping Chinese food 48:47 – Farmers, terroir & sustainability 54:48 – Future of Yan 🙌 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.

    Neo-Chinese Cooking at One of Canada’s Best New Restaurants — Eva Chin of Yan Dining Room
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Hosted by a Toronto-based sommelier Tasting Notes Toronto explores the people shaping the city’s food and wine culture—from Michelin-starred chefs and master sommeliers to restaurant operators and winemakers. Each episode goes behind the scenes of hospitality careers, restaurant culture, and the decisions that shape what we eat and drink in Toronto today.

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