What happens when you leave Toronto, buy a neglected 17-acre farm in Niagara wine country, and plant a vineyard — with no formal training in viticulture or winemaking?

In this episode, I sit down with Corey Mio of Mio Vineyard and Sempre Mio Wines to talk about building a vineyard from scratch, learning to farm on the fly, and why he believes great wine starts long before the grapes reach the winery.

We discuss the realities of growing grapes in one of the world's most challenging wine regions, Corey’s obsession with Chardonnay clones, why he identifies as a farmer first and winemaker second, and the realities of building a vineyard business in Ontario, including selling grapes to established wineries while gradually growing their own label, Sempre Mio Wines.

We also dive into the future of Ontario wine, the pressures facing Niagara growers, the challenges of regulation and development, and why Corey believes supporting local wine requires more than just talking about it.

Whether you're a wine lover, aspiring farmer, or someone dreaming about building a life around something meaningful, this conversation offers a fascinating look at what it takes to turn a vineyard dream into reality.

Timestamps

Quitting Toronto to Build a Niagara Vineyard from Scratch — Corey Mio of Mio Vineyard

00:00 – He Bought a Vineyard With No Experience

01:45 – Why Niagara Changed Everything

03:56 – Finding the Farm and Building Mio Vineyard
07:58 – Why Great Vineyards Take Decades
10:06 – The Business of Farming, Selling Grapes & Sempre Mio
12:19 – Farming Philosophy and Vine Longevity
14:25 – The Chardonnay Obsession: Varieties, Clones & Quality
20:07 – The Story Behind the Tantalus Mio Vineyard Chardonnay
23:01 – The VQA Fight and Ontario Wine Regulations
25:59 – Building Sempre Mio Wines
28:29 – Niagara's Potential and Challenges
31:09 – What's Holding Ontario Wine Back?
37:19 – Niagara Recommendations & Where to Find Sempre Mio
41:02 – Final Thoughts

🙌 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.

What happens when a wine pop-up in a laneway quietly becomes one of Toronto's most talked-about (and hardest to find) wine experiences?

In this episode, I sit down with Matt Palynchuk — Wine Director at Union Restaurant and longtime sommelier at Archive Wine Bar — to unpack the origin story and philosophy behind Raton Laveur, an 18-seat, event-driven wine space tucked behind a working cidery, with no reservations and no Google Maps presence.

What started as a "maybe we can do something with this weird back space" quickly evolved into a packed, word-of-mouth wine bar built on constraint, curiosity, and an unapologetic rejection of convenience. We explore how the space came together, why discomfort can actually enhance hospitality, and what it means when a hidden bar becomes too discovered through social media.

If you care about wine, hospitality, or how a packed room actually gets built without marketing — this one's a must-listen.

Matt Palynchuk — Raton Laveur | The Hardest Bar in Toronto to Find (and Get Into)

00:00 Opening a Wine Bar Behind a Cider Factory
00:52 From Idea to Opening in Three Months
01:47 How Word-of-Mouth Built a Packed Room
02:41 Why Toronto Loves a Hidden Bar
04:00 Designing a Space That Forces Connection
04:57 Frank's in Dublin — The Dream Wine Bar
06:24 Why Small Spaces Make Better Bars
08:30 Curating a Culture vs. Forcing One
11:20 What Raton Laveur Actually Is
12:33 Weekly Themes: Baga, Tenerife, Aligote, the Giro
14:48 Wine for Nerds and Newbies
16:27 Always Ask for a Taste First
17:59 Hospitality vs. Convenience
18:40 The Night He Knew the Bar Was Working
19:45 The Four-Top That Came for a Photo Shoot
22:49 Private Instagram, No Google Maps
25:01 The Easter Weekend Lineup Down the Alleyway
27:49 Making Wine Accessible — Lessons from Archive
31:51 Ontario Wine Deserves Respect
37:06 Overrated / Underrated: Wine Regions
38:16 Please Don't Come

🙌 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.

Restaurant-industry veteran Quentin Meloff (@quentinmeloff) shares how he went from working in some of Toronto's best restaurants — Alo, Aloette, Bar Isabel, Richmond Station — to creating viral food videos that pull back the curtain on the chefs behind the city's most-talked-about kitchens.

He breaks down who actually pays for viral restaurant content (and what they pay), why he refuses the cheese-pull format almost every food influencer leans on, how the Instagram and TikTok algorithms decide what wins, and how he's building a real income out of food videos without taking money from restaurants.

If you're curious about the business of being a food content creator, the death of traditional food media, or what's really happening behind Toronto's most viral restaurant videos in 2026 — this one's a must-listen.

Quentin Meloff — Food Media Is Dying (Here’s Who’s Replacing It)

00:00 Why he refuses the cheese pull
01:41 Who actually pays for viral restaurant videos
03:21 What food influencers really earn (and the Swiffer problem)
05:01 Finding a format worth being proud of
07:28 Why Toronto chefs trust him in the kitchen
09:17 From line cook at Alo to camera in hand
13:25 Inside the P&L: why most restaurants lose money
14:34 Career highlights at Alo, Aloette and Bar Isabel
18:19 How he funds the production without restaurant money
20:51 Why pizza videos always beat fine dining
24:03 Shorts vs long-form: where each one wins
24:52 Going viral in Perth from a Toronto bedroom
25:24 Why YouTube long-form is the next move
26:00 TikTok vs Instagram: which one to chase
27:46 How the videos actually pay the bills
30:22 The pressure that comes with paid shoots
32:29 Why he iterates on every single video
36:37 The state of food media in 2026
39:53 Launching No Subs, his written expansion
41:19 Can a great restaurant survive without Instagram?
43:28 Rapid-fire Toronto picks: best date night, best value, most underrated

🙌 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.

In this episode of Tasting Notes Toronto, I sit down with James Li, the recently crowned Best Young Sommelier of Canada and Assistant General Manager at DaNico, a Michelin-starred Italian restaurant in Toronto. James shares how he's preparing to represent Canada at the World Finals in Sweden, and what drives his ambitious goal of becoming the World's Best Sommelier, a Master Sommelier, and a Master of Wine. We talk about his unexpected path from a law career in Beijing to the restaurant floor, life at DaNico and why more sommeliers should be building management skills.

Whether you're studying for your next certification or thinking about the future of the sommelier career path, this one's for you.

James Li — From Beijing Lawyer to Canada’s Best Young Sommelier

1:00 – What the Best Young Sommelier Competition Looks Like

1:54 – How Theory Prep Differs Between CMS, WSET, and ASI

3:28 – Performing Under Pressure: Books, Mentality,

5:24 – The Goal of Becoming World's Best Sommelier, Inspired by Gérard Basset

8:43 – A Day in the Life: Studying, Service, and Sleeping at 3 AM

10:51 – Do Countries Have a Taste? CMS vs Master of Wine Approaches to Blind Tasting

13:04 – What Comes After Master Sommelier and Master of Wine?

14:41 – Inside DaNico, Toronto's Michelin-Starred Italian Restaurant

17:10 – From Head Sommelier to Assistant General Manager

17:59 – Why Wine Is the Cherry on Top, Not the Main Course

18:21 – Working with Head Sommelier Allison at DaNico

20:52 – Why the Future Sommelier Needs Management Skills

22:07 – A Vega Sicilia with No Idea and a WSET Course to Impress a Girl

23:57 – Leaving a Law Career in Beijing for Hospitality in Canada

25:22 – Chinese Wines to Watch

27:35 – Assyrtiko with Caviar and Jacquesson 742 DT with Pain au Chocolat

28:59 – Why Younger Drinkers Are Chasing Quality and Story Over Big Names

31:05 – Tasmania and English Sparkling Wine: The Most Exciting Regions Right Now

32:59 – Ontario Wine Is Better Than You Think

34:23 – The Béréche Aÿ Grand Cru He Popped After Passing Advanced in Seven Weeks

35:33 – What Wine and Hospitality Mean to James Li

James Li — From Beijing Lawyer to Canada’s Best Young Sommelier

🙌 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.

In this episode, I sit down with Patrick Habchi, Wine Director at George Restaurant in Toronto — Michelin Recommended restaurant and a Wine Spectator Award of Excellence winner.

We talk about building a 600-label list, why he rethought how prices are displayed to change how guests buy wine, his case for Sherry as the best value in wine, and why he thinks Bordeaux and Rioja are due for a comeback. Patrick also shares what traveling Australia's wine regions taught him, how he approaches pairings that push guests out of their comfort zone, and why he never pursued formal accreditation.

Whether you're a sommelier, a wine lover, or just curious about what goes into a fine dining wine program — this one's packed with insight.

Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant

02:06 George Restaurant Overview
02:56 Seasonal Menus and Pairings
05:44 Asparagus And Aged Chablis
07:29 Trust and Storytelling In Wine Pairings
10:35 Inside the 600 Bottle List
12:49 Bordeaux and Rioja Comeback
16:33 Non Alcohol and Split Pairings
19:44 How Patrick Learned Wine
24:43 Lebanon Roots and Wine
26:02 Skipping Wine Credentials
27:35 Sommelier Business Basics
27:57 Screaming Eagle for $100?
30:10 Menu Psychology That Sells
33:10 Changing the Wine List Layout
36:04 Australia Trip Changed Everything
38:44 Staying Open to Underdogs
41:42 Why Wine Matters
45:20 Storytelling in 30 Seconds
48:37 Hardest Parts of the Job
50:22 Best Value Wine Regions
51:55 Bordeaux Collector Obsession
53:05 Desert Island Bottle Picks
53:39 What Keeps It Exciting
55:52 Final Thanks and Signoff

🙌 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.

Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Faye MacLachlan, Wine Director and Restaurant General Manager at Langdon Hall and the 2025 Michelin Guide Toronto Sommelier of the Year.

Faye shares lessons from nearly two decades in wine and hospitality: how she got her start, the role travel plays in building deeper knowledge and storytelling, and how guest preferences are evolving toward lighter styles and local wines. She also offers a candid look at what it takes to run a wine program of this scale—and practical advice for young sommeliers on building a successful career, from developing taste to mastering the business side of wine.

If you’ve ever wondered what it really takes to run a list like this - this episode is for you.

Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine

00:00 Introduction

00:44 Meet Faye MacLachlan

01:38 Getting Started in Hospitality

04:35 From Geology to Wine

05:07 The Bottle That Changed Everything

06:51 Studying Wine & Finding Mentors

10:03 Inside Langdon Hall

13:40 Building a World-Class Wine Program

18:38 Hiring, Training & Team Culture

21:01 Life Outside Toronto

22:43 Winning Michelin Sommelier of the Year

26:03 Pairings & Working with the Chef

27:52 Favorite Pairings & Dessert Challenges

29:08 Unexpected Dessert Pairings

30:05 A Surprisingly Perfect Pairing

31:27 Why Hospitality Never Gets Boring

33:52 Why Travel Makes Better Sommeliers

36:09 Etna Deep Dive

41:36 Underrated Regions & “Suitcase Wines”

44:46 Personal Taste & Wine Trends

48:59 Is Ontario Wine at a Tipping Point?

51:41 Keeping Wine Fun

53:14 Advice for Aspiring Sommeliers

56:34 Why Hospitality Is a Future-Proof Career

🙌 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.

Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Christian Perreault Hamel, Best Sommelier of Ontario, Wine Director at Harbour 60, and owner of Pelican Wine Imports. At Harbour 60, Christian oversees one of the largest restaurant wine programs in Canada, with roughly 3,600 SKUs and about 25,000 bottles. We talk about what it takes to manage a wine list of that size while still providing personalized service.

Christian shares his path from the arts into hospitality, learning wine in Montreal, deepening his passion in France, and working in Massachusetts before returning to Canada. He reflects on his formative years at Au Pied de Cochon in Montreal and his move to Toronto during COVID, where he became GM of Pompette before stepping into the role of Wine Director at Harbour 60.

We also discuss the challenges of balancing profitability with hospitality, his pursuit of the Master Sommelier diploma, building a wine agency with Pelican Wine Imports, and the lessons he has learned along the way.

Finally, Christian offers candid advice for young professionals who want to build a career in wine and hospitality.

If you want an inside look at what it takes to run one of Canada’s most ambitious wine programs and build a life in wine, this is an episode you won’t want to miss.

Christian Perreault-Hamel – Winning Best Sommelier of Ontario, Harbour 60’s Award-Winning Wine List, and Keeping Hospitality Fun

00:00 – Introduction

01:48 – From Art to Wine Bars
04:30 – France & WSET Training
05:34 – US Wine Experience
07:08 – Montreal to Toronto Move
11:51 – Joining Pompette During COVID
16:10 – Pompette Growth & Awards
18:17 – Port Tongs & Service Theatrics
20:54 – Joining Harbour 60
24:13 – Building a Global Wine List
29:11 – Flood Reset & Buying Strategy
33:43 – Managing 25,000 Bottles
35:33 – What Guests Really Order
39:20 – Canadian Wine Trends
40:53 – Harbour 60 Beverage Mix
43:04 – Profitability vs Hospitality
48:12 – Smart Markups & Guest Value
51:05 – Sommelier Competitions
01:01:15 – Pursuing the MS Pin
01:05:25 – Launching Pelican Wine Imports
01:08:03 – Evolving Personal Taste
01:10:55 – Desert Island Wine Picks
01:12:19 – Keeping Wine Fun
01:15:15 – Advice & Wrap-Up

🙌 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.

Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Fabienne Dourdon, a Champagne grower whose family has farmed vines in the Marne Valley since 1812. She shares the family’s journey from selling 100% of their grapes to the big houses to crafting their own wines—and what it meant to her to return home after more than a decade working in Paris to take over the family estate.

We talk about how she’s reshaping the winery with a focus on freshness and precision, her belief in Pinot Meunier’s aging potential, and the story behind her barrel-fermented Meunier and long-aged Réserve de Germain. We also explore changing drinking habits and why exploring grower Champagne— and trusting your own palate—can reaveal just how diverse and exciting the region can be.

01:18 Family Roots Since 1812

02:13 Champagne Then vs Now

03:18 From Growing Grape to Making Champagne

06:00 Coops and Small Growers

07:56 Finding Early Customers

11:35 Growing Up in the Vines

12:51 Weather Risks and Reserves

15:24 Early Career in Paris and Returning to Champagne

21:01 Training and Modern Viticulture

24:06 Organic Farming and Quality Winemaking

29:52 Meunier Reputation Revisited

32:15 Barrel Fermented Meunier

35:09 Reserve de Germain Blend

36:44 Youth Drinking and Authenticity

41:21 Grower Champagne Exploration

45:43 Inspiration and Next Generation

49:27 Closing Thanks and Signoff

🙌 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.

Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0