Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant

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 Restaurant02:06 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🙌 Enjoyed the episode?Follow, 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.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0