{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Tasting Notes Toronto by Insider Wine","title":"Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/c06ce2e2\"></iframe>","width":"100%","height":180,"duration":3371,"description":"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.\nWe 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.\nWhether 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.\nPatrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant\n02:06 George Restaurant Overview \n02:56 Seasonal Menus and Pairings \n05:44 Asparagus And Aged Chablis \n07:29 Trust and Storytelling In Wine Pairings \n10:35 Inside the 600 Bottle List \n12:49 Bordeaux and Rioja Comeback \n16:33 Non Alcohol and Split Pairings \n19:44 How Patrick Learned Wine \n24:43 Lebanon Roots and Wine \n26:02 Skipping Wine Credentials \n27:35 Sommelier Business Basics \n27:57 Screaming Eagle for $100? \n30:10 Menu Psychology That Sells \n33:10 Changing the Wine List Layout \n36:04 Australia Trip Changed Everything \n38:44 Staying Open to Underdogs \n41:42 Why Wine Matters \n45:20 Storytelling in 30 Seconds \n48:37 Hardest Parts of the Job \n50:22 Best Value Wine Regions \n51:55 Bordeaux Collector Obsession \n53:05 Desert Island Bottle Picks \n53:39 What Keeps It Exciting \n55:52 Final Thanks and Signoff\n\n🙌 Enjoyed the episode?\nFollow, 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.\n\nChampagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0","thumbnail_url":"https://img.transistorcdn.com/qu6sl5IgAAe55ng9ARpyYSW-PPfIZ_6b8pSn9asQ7QY/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS81ZTNh/NGU4YjQ5YmQ5ODk4/NTdiOGYwNGZhNDM1/ZjZmZi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}