A Behind-The-Scenes Look at Wine Wars III
With the 3rd annual Wine Wars just one month away, this round’s vendors joined us at the Renaissance YEG to begin their pairing process by tasting the finalized four-course menu crafted by our Executive Sous Chef.
If you’re new to Wine Wars, here’s how it works:
Three wine vendors go head-to-head by pairing their best selections with each course of a specially curated meal. Guests receive a 2oz pour from each vendor per course and cast their vote for the best pairing.
At the end of the evening, the vendor with the most votes earns a coveted spot in our Final Battle.
Meet The Vendors:
Mauricio, with an ISG Level 2, is representing Forrza, and returns for his second Wine Wars.
Cynthia & Ian, representing Bonvida Wines, are back for the third time to defend their title. Cynthia holds a WSET in French wines, while Ian is a certified sommelier.
Tracey is representing Emiliano for the 1st time, but she’s no beginner! This is her 3rd time at Wine Wars. Tracey learned how to pair through years of hands-on experience.
As each vendor got to work, I sat with them, asking questions between bites and sips. I wanted to know where their wines were coming from.
Mauricio’s selections hail from South Africa, France, and Italy.
Cynthia & Ian offered a mix from various countries, with a predominance of French and Italian wines.
Tracey’s wines are all from a winery in Chile that specializes in organic, pesticide-free wines.
Tasting of the first course
When I asked about their approach to a menu tasting, each vendor had a different answer:
Cynthia said that the first thing she does is look at the menu ahead of time, and then goes from there. Different ingredients can cause different challenges, egg and asparagus are difficult to pair, so you have to make compromises for the best overall fit.
I delved a bit further and asked if she enjoyed the challenge. She said she does like the challenging dishes, and seeing people’s reactions, because taste is so subjective.
Tracey is hands-on and takes a “taste and see” approach. Her main focus is to not overthink it. She doesn’t have professional training so she’s here to speak to the people.
Mauricio says, He does a lot of reconstruction and deconstruction in order to find balance between the social and gastronomic elements of the wine he’s pairing.
Next, I asked what they’ve learned in previous years that they’re bringing into this one:
Ian emphasized the importance of “walking around and befriending folks.”
Mauricio joked, “More trash talk” (he was kidding!) before adding that “[he] learned to keep [his] pairing explanations short and on point because [they’re] not given much time to talk.”
Then I asked their favourite thing about Wine Wars:
Ian: “How much fun you have, and the energy people bring.”
Cynthia: “Winning.”
Mauricio: “Time with colleagues in the industry, even if their wine is better and they win, its fun learning about their wines… but it’s even better if I win.”
Finally, my last question: “What makes you think you’ll win Wine Wars?”
Ian: “We’re the best and we have good vibes.”
Mauricio: “I like to believe i’m doing my due diligence and finding the best pairings for the courses.”
Tracey: “All my wines are 91 points or above and under $20.”
Before I leave you with a toast, here’s a pro tip for the night: pairings are built around the full dish. If you like to eat ingredients separately, the wine might taste different. Try a bite with everything together first, then pick it apart however you like.
That’s your inside look at the craft, strategy, and friendly rivalry that shape Wine Wars. If you already have your ticket, remember: you can buy bottles of your favourite wines on the spot. We can’t wait to see you! Until then, happy sipping!
From left: Tracey, Ian & Mauricio