Sommelier Joris Gutierrez Garcia says wine touches on many of his interests, including history, geography and gastronomy.Supplied by ASI – Association de la Sommellerie Internationale/Supplied
Montreal’s Joris Gutierrez Garcia won the title of The Best Sommelier of the Americas 2025, after five days of blind tastings and other skill-testing challenges in Santa Rosa, Calif., last month.
He qualified for this regional competition organized by the Association de la Sommellerie Internationale (ASI) in 2023, when he was named the Best Sommelier in Quebec and Canada. Now, after defeating 13 contestants in February, he has a long road of preparation ahead for the world championship in October, 2026, in Lisbon, Portugal.
“People think we just go on stage and taste some wines and it’s all amazing. That’s the sexy part,” says the 32-year-old sommelier. “Most of the preparation is done at home, drinking coffee while we study, being super geeky with our maps and notes.”
Wine consumption in Canada and around the world continues to decline for several reasons, notably a lack of interest from younger generations. How do you think wine can capture their interest?
Everybody that loves wine needs to share the passion and love they have for wine as a unique beverage. Younger people might see it as too expensive, serious or old school for them to embrace, but I think that impression can be changed. I love the traditions behind wine. When you taste a wine that’s been made by the same family for seven generations, that amazes me. I’m not worried about wine’s future. Wine has been a part of our civilization for 8,000 years and is sure to continue.
When did you find your passion for wine?
I was working as a runner at Au Pied de Cochon [in 2013] and wanted to become a waiter because it looked like fun, and the money was better. So, I enrolled in evening classes [at Institut de tourisme et d’hôtellerie du Québec] to increase my skills. After a class or two, I was hooked. At the time I was finishing my DEC in human sciences but couldn’t see myself studying any single subject at university. I realized wine touched so many different areas of interest for me, such as history, geography and gastronomy, that it became my focus.
Gutierrez Garcia was named the Best Sommelier in Quebec and Canada in 2023.Supplied by ASI – Association de la Sommellerie Internationale/Supplied
What motivates you to continue learning about wine?
It’s not a chore for me. Since I was a kid, I’ve always loved looking at maps and learning about flags and capitals. When I study about a winemaking country, it’s important to understand its climate and history. There’s also the growing conditions and landscape as well as what languages they speak and what they eat to consider. It’s a never-ending subject. All those external elements really interest me. The beverage is amazing, it’s unique and it’s delicious, but everything that goes into making it is even more fascinating.
You mentioned having a competitive nature. Is that why you continue to challenge yourself by entering sommelier competitions?
Before I won the Best Sommelier in Quebec title in 2023, I fell short many times, but that didn’t bother me. Of course, you want to win, but what’s so nice about these sorts of competitions is the ability to build beautiful relationships with colleagues. In the past, I competed against Pier-Alexis Soulière and Hugo Duchesne [winners of the 2017 and 2021 competitions respectively] and they have become close friends.
Have they helped you prepare for the higher levels of the competition?
Everyone has been so supportive. I spoke with Pier-Alexis Soulière a few weeks before the competition in Sonoma. I was worried about having to perform in front of judges, such as [former ASI Best Sommelier of the World winners] Raimonds Tomsons, Serge Dubs and Olivier Poussier. [Soulière] reminded me of things I knew but needed to hear at that time. He said you can’t control everything and that the judges have all been in our place, so they want us to succeed.
What are your thoughts going into the world championship in October, 2026?
It’s like the Olympics. It’s been a dream of mine to be there. I have watched so many videos on YouTube and heard so many stories about past competitions. Some of the people competing against me are sommeliers I have looked up to – still look up to. All the candidates will have done everything possible to prepare, but there’s always a bit of luck. The theory exam is always a bit of a lottery. Of course, if you know everything, you’ll nail the theory exam, but it’s impossible to know everything. You can be an amazing taster, but everyone gets wines wrong. I think that the more you train, the more you study, the more chances you have to be lucky.
Which Canadian products are you excited to promote right now?
We have ice ciders in Quebec that are hard to find elsewhere. People know our ice wines, but ice ciders are also exciting. When people come to the restaurant (Montreal’s Club Chasse et Pêche), I am always pleased to introduce the chardonnay and pinot noir from Harald Thiel’s winery Hidden Bench. I love to pour those for blind tastings because they are unique. Also, I think the sparkling wines made in Canada are world-class. For instance, Benjamin Bridge in Nova Scotia makes amazing examples.
What is your favourite wine to drink?
Riesling is my number one grape. It’s not an original answer, many people in the industry love riesling. … Riesling is a wine I can drink all the time because it’s made in so many different styles. My favourite examples come with just a little bit of sweetness and high acidity, so they are super refreshing with lower alcohol. Ontario rieslings are nice, and many other countries can make that style well, too.
This interview has been edited and condensed.
