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?
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