Ange and I talk on an episode of Le Gourmet TV about the often overlooked pairing of Gewurztraminer with charcuterie. It's a great combo -- the sweetness of the wine plays well with the saltiness and fattiness of a charcuterie plate. We talk more details in the episode. Listen up!
After graduating from Algonquin College’s sommelier program, Taylor Thompson, then 21, became Ottawa's youngest sommelier as wine expert at Social Bistro in Ottawa. In 2004, he successfully completing the Wine & Spirit Education Trust (WSET) certificate program at Ottawa's Vendange Institute and moved to Toronto where he joined Jamie Kennedy Wine Bar and Jamie Kennedy Restaurant. He joined reds in 2006 as assistant sommelier and in 2007 was appointed sommelier at reds. In his role, Thompson also oversaw the wine lists at Signature Restaurants Far Niente® and Four™. Thompson is now the current Wine Director & Sommelier for Toronto's Ritz Carlton.