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

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