There was an official after-party taking place at Cibo Trattoria, and that’s where much of the crowd and all the competitors headed for some much needed wine, beer, cocktails, and snacks. Once the competition wrapped, the judges headed out to deliberate. The errors could be anything from spelling mistakes to a wine being listed as from an incorrect region to certain bottles touting a vintage in a year when that wine wasn’t even produced.Īll in all, each competitor took the stage for about 45 minutes. The final task was to find errors in a wine list that was projected onto a giant screen. This is a remarkably daunting aspect of the competition, because not only are competitors under a lot of pressure, they’re also describing these wines in front of about 150 peers and colleagues in a room where you could hear a pin drop. The challenge that followed was a blind tasting of four wines, two spirits, and one cocktail. The third table presented a three-course menu, asking for wine pairings for each course. The second table ordered a magnum of red wine and asked for it to be decanted, all the while peppering the competitor with questions about the wine. The first table requested a bottle of sparkling wine to be opened and poured completely and evenly into six glasses without going back to top up. The first was a service component, where he had to do wine service for three separate tables of industry colleagues acting as guests.
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With the other two finalists secluded away, each competitor had to undertake a series of challenges.
In the early afternoon, as industry players gathered to watch the technical part of the competition, officials announced the three finalists, those who scored highest on the exam and tasting: Todd Prucyk of Hawksworth Restaurant, Matthew Landry of the Stable House Bistro, and CinCin’s Taylor. The competition began early Monday morning in a room at Rogers Arena, with all 16 candidates writing an exam and blind-tasting a series of wines. for besting 15 other competitors but overcame the psychological distraction of placing second in this very competition the previous two years. The perseverance she spoke of was that of Shane Taylor, the wine director of CinCin Ristorante + Bar, who not only was being crowned best sommelier of B.C. Liquor Stores, the three of them under the tutelage of technical judge and local wine educator D J Kearney.
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competition, put on by the Canadian Association of Professional Sommeliers’ British Columbia chapter.Īlongside her were fellow judges Michelle Bouffard of Montreal and Barbara Philip, the Vancouver-based Master of Wine and European-portfolio manager for B.C. Quebecker Rivest was in Vancouver to judge the 2017 Best Sommelier of B.C. Those words were uttered late Monday night (January 9) to a crowd of Vancouver wine-industry professionals at downtown’s Cibo Trattoria by Véronique Rivest, who came in second at the Best Sommelier of the World competition in Tokyo in 2013.
The dish had a shower of grated Parmesan.“There’s something to be said for perseverance.” The sauce, cooked six hours, was assertive but had a soft landing in my stomach as it was made with veal and pork, not the more boisterous beef. Tagliatelle al ragu ($17 for starter size) had heft with hand-hewn pasta and meat-laden bolognese. Pastas and risottos can be a starter or main. The Parmesan spinach souffle ($16), is crisp outwardly and wobbly inwardly and served in a cast iron pan, It didn’t disappoint nd withstood two of us attacking it. Diners were probably too embarrassed to pronounce it, so souffle, it became. Italians use the same cooking technique as souffle in sformato, and for a time that’s what appeared on the menu. When I talked to Richardson, he said despite the French dish, CinCin was an Italian restaurant. My heart skipped at beat to see souffle on the menu. Article content Parmesan spinach souffle. This advertisement has not loaded yet, but your article continues below. Vancouver Sun Run: Sign up & event info.
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