By Whistler Tasting Tours

Recent Posts

Partner Feature: Luc Trottier from the Bearfoot Bistro

Partner Feature: Luc Trottier from the Bearfoot Bistro

Sabering Champagne at the Bearfoot Bistro‘s 20,000 bottle wine cellar is truly a one-of-a-kind and magical experience. Did you know Founder André Saint-Jacques broke the Guiness World Record for the most Champagne bottles sabered in a minute? Luc Trottier, Wine Director at the Bearfoot Bistro and […]

Our Team: Joe Facciolo

Our Team: Joe Facciolo

You’ve met Skai Dalziel, one of our 2 amazing founders. It’s time to meet Joe Facciolo, the other half of the dynamic duo! Did you know Joe and Skai have known each other for 25 years? They were Grade 1 classmates and Skai’s  mom was Joe’s […]

Guide Spotlight: Lovely Linda

Guide Spotlight: Lovely Linda

Photo by Shannon Heather at WFF17 Meet Linda, Whistler Tasting Tour’s very first Aboriginal guide! Having Linda join our team has been a great opportunity to learn about Indigenous lands in Whistler. She’s giving a Ted Talk on March 3rd at Quest University Squamish so make […]

Partner Feature: Mike from Hunter Gather

Partner Feature: Mike from Hunter Gather

This week’s feature is on our favourite partner who was also one of our tour guides! Meet Mike, former manager at Hunter Gather, one of the newest restaurants in Whistler, where food is always freshly made and locally sourced. Check out our conversation below to […]

Valentine’s Day in Whistler: Our Top 10 Ideas

Valentine’s Day in Whistler: Our Top 10 Ideas

For this week’s feature we want to share our top 10 ideas on how to spend Valentine’s Day in Whistler. Whether you’re spending this day with your significant other, your best friend or the entire family, give these ideas a try!   If you’re feeling adventurous: […]


Featured Post

Partner Feature: Luc Trottier from the Bearfoot Bistro

Partner Feature: Luc Trottier from the Bearfoot Bistro

Sabering Champagne at the Bearfoot Bistro‘s 20,000 bottle wine cellar is truly a one-of-a-kind and magical experience. Did you know Founder André Saint-Jacques broke the Guiness World Record for the most Champagne bottles sabered in a minute?

Luc Trottier, Wine Director at the Bearfoot Bistro and Champagne sabering expert shares his favourite tips and tricks he’s developed over the years!

 

How long have you been living in Whistler?

I’ve been living in Whistler for 17 years and I’ve been the Wine Director at the Bearfoot Bistro for 2 years.

 

Where are you originally from?

I’m from Valleyfield Quebec, just outside Montreal 🙂

 

Describe your most memorable guest experience at the wine cellar:

I’ve had the amazing opportunity of hosting International  winemakers from around the world during the Wine Cellar Dinner Series, such as the Sassicaia Series. 

 

Which hidden gem Whistler restaurant never disappoints?

The Red Door Bistro.

 

Which is the best drink in town?

The Liquid Nitrogen Chilled Martini at the Bearfoot Bistro.

 

What is your secret to sabering a Champagne bottle with perfect form?

There’s a lot that goes into it, but going through the right steps, such as making sure that the bottle is extremely cold and investing in technique. You need to add some style into it!

 

Where have you obtained your wine education and knowledge?

Mostly through experience working in restaurants but I’ve also acquired 3 wine diplomas in Vancouver: ISG, WSET, The Court of Master Sommeliers.

 

Which is your favourite BC wine?

Mission Hill Oculus.

 

If you could go back to a vineyard you’ve toured in the past, which one would it be? 

If I could, I  would go back to the Dom Perignon cellar at Moet & Chandon in Epernay.

 

What can you tell me about the Bearfoot Bistro’s World Oyster Invitational and Bloody Caesar Battle?

It’s the most exciting party of the year, shuckers compete for a $5,000 cash price and Whistler locals and Vancouverites come together for a big party. You can’t miss it!

 

Which is the best wine you’ve ever tasted?

1955 Biondi-Santi.

 

Without looking at the bottle, how can you differentiate expensive and cheap wine?

The best way to assess quality is by how long the finish lasts. With cheaper wine, there is no taste lingering in the mouth shortly after the first tasting. With expensive wine, the taste will last over a minute. Some wineries will choose to add sugar to wine which can fool your senses but will also make the wine unbalanced, lacking structure and tannin. Ant not to mention that the added sugar is bad for your health and will give you bad hangovers!

 

Which is your favourite wine and food pairing?

I’m going to go outside the box here and say salmon roe and cold sake!  If you are a beginner with sake, try a smoother style, some key words to look for on a label are “Junmai” which means no added alcohol or “Junmai DaiGinjo” which is the most polished and smooth style of sake.

 

Do you have a preference for red or white wine?

I do not. I love them all.  There is a perfect wine for every situation, whether it is breakfast, lunch, dinner or simply socializing with friends.  If you generally dislike certain types of wines, try experimenting with different serving temperatures.  It is totally acceptable to serve red wine chilled, as a matter of fact some reds should be served chilled and some whites should be served warmer than fridge temperature. Each type of wine will have an ideal temperature, but you should find what works best for you.

 

Click here for a chance to meet this wine connoisseur on our Finer Things Tour!

 

 

Posted by: Emily Tsai

 


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