Wine competitions don’t happen often, but when they do, you’ll usually find Steve Robinson competing, and in the case of the 2014 Best Ontario Sommelier Competition – emerging as the winner.  A well known sommelier from Ottawa’s exquisite ‘tasting menu only’ restaurant, Atelier, Steve is known for his warm, professional style and his uncanny memory. Just in time for the upcoming Best Ontario Sommelier Competition, Krystina Roman chatted with Steve to get some insider tips on how to prep for the big event.

Steve Robinson

First of all what are you up to these days?

Working at Atelier, we expanded last year so now we have a somm team. I help manage the restaurant and the sommelier team, while being the wine director.

Drinking anything fun these days?

English breakfast tea and beer. Which I usually don’t drink at the same time. 

What are you reading these days?

There are always five or six wine books near my bed that I try to pickup as much as I can. I am actively reading The Quantum 10. 

What’s happening in the Ottawa Wine Community right now?

There’s a big trend towards natural wines. Alex McMahon is pushing that boundary and with Véronique Rivest opening Soif Bar à vin those types of wines are much more accessible to everyone. The wine community here has also expanded. Interestingly in the wine trade we don’t see as many trade tastings as we used to. We are definitely missing that these days compared to a few years back. Not sure what happened.

Are you preparing for a wine exam or wine competition?

I am currently preparing for the CMS, Master Sommelier theory exam. I am also studying for the CAPS National Sommelier exam in Vancouver. My goal is to represent Canada one day internationally so I’m always preparing for that. 

How do you prepare?

I’m taking a few wine programs, the Italian Wine Scholar for example. And I’m also taking French language courses as well. My somm group meets weekly to taste, review theory and do service mocks. I’m training a group of sommeliers and this is helping me prepare. By helping and teaching others I’m improving my own confidence. Giving back and supporting other sommeliers is helpful for everyone involved. My job also inherently prepares me as I constantly taste wine, pair, am on the floor and educate. 

Is there a difference in how you prepare for an exam versus a wine competition?

Mostly the same. The only main difference that I see is the blind tasting portion. In exam situations the wines are more defined and testable versus, in a wine competition setting, it’s the whole world of wine. You have to open your mind up to an endless world of opportunity …and trust your gut.

What are some of your go to wine resources for studying wine?

No doubt GuildSomm. The World Atlas. The internet. I do most of my theory studying on my own. 

What is it like to compete in wine competitions?

Nerves are high. Especially in the finals and the service portion. So it’s quite the experience. I have fun doing it, as I normally don’t get asked to do these things so there’s a thrill to meeting the demands of the “customers” in those types of situations. It’s fun and surreal. There’s no other experience like. And I’ve competed at national levels in sports. 

Steve Robinson in Action – BOSC 2014

Any fun memories you’d like to share?

The two competitions, BOSC 2014 and Nationals 2015. Before the finals for both competitions, I didn’t sleep at all. It wasn’t because of nerves, 2014 I took a midnight train and barely slept. I actually ran into Bruce Wallner at one a.m. at the Ottawa bus station. We had a scheduling problem and I had to be on the floor at Atelier so I couldn’t leave earlier, as planned. At one a.m. I finally got to the bus station and there’s Bruce Wallner with his family in tow trying to get back to Toronto for the same competition. I barely slept, and caught a few hours of sleep before competition started.

The night before the Nationals someone pulled a fire alarm at the hotel where a few of us competitors were staying. It was four a.m. and we barely slept after that. It was rough both times but I ended up winning BOSC 2014 and placing second at the Nationals in 2015. 

What is the best part of writing wine exams or competitions?

The wonderment of what you do not know. It’s the best way to learn what you don’t know and work towards learning more and more. I grow the most by doing the exam and competitions. 

Who inspires you within the wine community?

Without a doubt Véronique Rivest is a big inspiration. It’s a very long list but any Canadians going for their higher sommelier levels inspire me. Pascaline Lepeltier of Rouge Tomate in New York City is another inspiration. 

Why do you continue to study for wine exams or compete?

I’m a competitive person, but competitive with myself. I set some goals for myself earlier on and I want to achieve them. I was an athlete growing up and within wine I have an opportunity to hopefully one day represent Canada. Which I never got to do in sport. 

Any words of advice for sommeliers interested in competing?

Do it. There’s nothing to lose. I think the main thing people fear is their lack of knowledge or showing their weaknesses. Remember it’s confidential and it helps you grow. You have to learn that being wrong is okay and being wrong in public might be humbling or painful but it’s the best way to grow. 

What’s next for you?

I’m in the middle of planning the next 2 years. I passed the Advanced Sommelier exam in Spring of 2015 and now it’s time to reach the next levels. If we had the laws to open a private wine store I’d do that, maybe one day.  Also I will try to make a restaurant industry skateboarding video.

(Steve Robinson is also a killer skateboarder)

~

Who will be the 2017 BEST ONTARIO SOMMELIER?

Competitor registration fpr BOSC 2017 closes Feb 28! - Register here: https://bosc2017.eventbrite.ca

The post How to Prep For a Wine Competition with Steve Robinson appeared first on Canadian Association of Professional Sommeliers | Ontario Chapter.

by Krystina Roman, The City Wino

Wino. Brand Manager. Bon Vivant.

With over 10 years in the wine industry, we sat down with Sheila Flaherty, Brand Manager at Halpern Enterprises to learn about her incredible journey. Today Sheila helps manage the high end portfolio of wines for the top agency. Sheila first started working on the floor in restaurants, moved onto working with wineries and finally found her home working with Halpern Enterprises.

Here’s a day in the life of Sheila Flaherty.

How did you end up in the wine industry ?

Largely by accident, actually. I started in restaurants at a very young age. While tobogganing in 2008, I broke my back badly, so was forced out of restaurants and worked for the non-profit War Child for a while. I wasn’t good sitting behind a desk from 9-5pm so I went on an Irish Adventure.

I returned a few months later and returned to Mercatto group where I slowly began to manage their Toronto St. location. From there I started getting into Italian wine and eventually became the Wine Director for the group. I started getting a little obsessed with it and of course Italian wine. I went on a few wine trips and that’s how I got hooked.

How? It’s like any industry anyone that’s engaged and hungry can do well.

What are you up to these days?

Originally I was hired as the Brand Ambassador for Louis Jadot. I’m still managing the Louis Jadot portfolio while looking after 20+ suppliers including Marchesi Antinori, Pol Roger etc., while managing the retail team and supplier operations.

What is your current role and title?

Not too sure, I think it is Brand Manager.  Depends on the day.

Before Halpern where did you work?

Momofuku as a Sommelier and selling for Norman Hardie. Sales + Marketing for Pearl Morrisette and of course manager and Wine Director for Mercatto.

Any fun wine finds these days?

A lot of bubbly. Anything from Ben Hardy at Groupe Soleil.

Take us through a typical day of yours?  

Morning is dealing with the Europeans because of the time change. I wake up to a lot of emails from our European suppliers. I review and deal with offers, POs, submissions and LCBO applications. Most of the morning I spend in the office then in the afternoon I manage the social media, eblasts, write up the offers etc. In the afternoon 2-5pm I typically leave the office to go around to taste, see clients, visit LCBO stores. And then there are always the supplier visits. Still not good at sitting still.

Best part about the job?

Access to wines.  In the last 3 years I have had the most remarkable access to wines.  Also the travel, as I try to get to Burgundy a few times a year. It’s funny, when it comes to high end Burgundy, it’s like being an art dealer. When interesting wines come through, it’s mayhem in the office, like a trading floor. The energy is high, everyone’s on the phone selling and allocating and then all of sudden it’s quiet. It’s unbelievable. And there’s no shortage of interesting customers.

Whats next for the Toronto wine community?

It’s nice to see France coming back. The old school classic wines are coming back. The younger generation is crushing wine. People are more inquisitive, interested and engaged in wine. There is more a sense of community these days and agents are supporting each other more than I have ever seen.

Any words of advice for anyone looking to start working in wine?

Don’t listen to people that say that there are no jobs in wine. If you have a good palate and are engaging, there are opportunities. Work in restaurants. Don’t be shy but be humble. Keep learning. You will never know everything and that is perfectly fine. There’s nothing wrong with not knowing, just keep learning. Being able to blind taste Vaudesir from Preuses is not what is going to set you apart.

Who inspires you within the wine community?

Our private clients. There are some unbelievable customers out there who aren’t in the industry but their knowledge is so deep and impressive. Also my boss. He’s extremely  focused and a genius with numbers. I love the romance in the wine industry and he grounds me with his business sense.

Skills needed to succeed in the wine industry?

Good at numbers. Also be open to trying new flavours. And not just wine, but new spices, foods etc. I don’t think people are born with a great palate. You have to work at it.

Favourite wine moment?

First time I went to Romanee-Conti, I was shaking and the colour was drawn from me, I was so nervous. I got to meet my rockstar, Aubert de Villaine and he said “You are here with all these men? You are a brave woman.” He then put his arm around me, and said “Come, lets drink some wine.”

That was cool. 

Wine region you’d like to visit?

Napa. I’ve spent so much time in Europe. Also, Sicily.

Region that took your breathe away?

Piedmont. Standing in the Amphitheatre in Barolo. It was truffle season. In the fall. Everything was orange. It’s a very special place.

Most underrated grape varietal?

Riesling.  It used to be the wine of kings and queens. It was the most expensive and sought after wine. And now it’s difficult to sell in the LCBO.

Most underrated wine region?

Wines from Lombardia. Franciacorta and the Nebbiolos from Valtellina.

Go to House red wine?

High acid French

Go to House white wine?

Provencal Rose – cold and tasty.

Go to House bubbly?

Pol Roger

Whose cellar would you raid?

Geddy Lee’s

Where would you want to do harvest?

Chianti Classico. Rada. It’s beautiful, the people are beautiful and the food is spectacular.

If you could pick to drink wine from one region from the rest of your life what would it be?

Champagne.

What winemaker do you respect? What winemakers inspires you?

Remi Cohen of Cliff Lede & Audrey Braccini from Domaine Ferret. Examples of 2 incredible women who have made a significant impact on the wine industry. And very highly respected.

The post Day in the Life of…Sheila Flaherty appeared first on Canadian Association of Professional Sommeliers | Ontario Chapter.