Joris Garcia, between everyday life and a glass of wine

Joris took some time in the middle of folding his six-month-old son’s pyjamas to answer some questions about the ASI Contest Best Sommelier of the Americas. The event was coming up, and he was both calm and excited—classic Joris!

The two of us first met 10 years ago at a café in Rosemont. I was organizing tasting sessions for him at the time. This year, I’ll be accompanying him at the competition from February 17 to 20 to support him and cover the event for the SAQ and CAPS’s social media. 

If you’ve ever had the pleasure of seeing Joris at Le Club Chasse et Pêche, then you know he provides elegant and impeccable service. But what really sets him apart is his humble nature—he’s always seeking to learn more, which is a rare, invaluable quality to find in a sommelier.

Why take part in sommelier contests?

“I grew up in a competitive environment and I’ve always been eager to exceed my own expectations. The point isn’t to win, it’s to push the limits of what I can do. I caught the bug during my first event as a student at the ITHQ.”

What is the Best Sommelier of the Americas contest, exactly? 

“It’s my first time so some of it’s a mystery, but overall it’s structured the same way as most events of this kind. It starts with a theory test that covers a broad range of topics: wine, beer, sake, coffee, history, agronomy, chemistry, gastronomy, and so on. It really is a wide spectrum. Then, there are blind taste tests and service tests where speed and precision are paramount. Those with the best scores move on to the semi-finals, then to the finals.”

Rigorous training

“The theory is always the toughest part. The world of wine is constantly changing, so I have to stay up to date. I study every day and I practise tasting in a variety of ways—both verbally and in writing—with the help of colleagues, coaches and the SAQ, which is where I do a lot of my prep. As for service, I fine-tune my skills at the restaurant and do more structured training by working with other professionals to recreate situations similar to the ones you’d see in competition.”

“Basically, it’s about the sum of your experiences—it all matters. As soon as you start to work and become interested in a sommelier’s world, you begin to develop your knowledge bank, as well as your sense of smell and taste.”

How do you stand out?

“We’re judged on our performance throughout the competition, and we accumulate points that way. But beyond technique and knowledge, authenticity is crucial. The participants who shine in the finals are often those who are able to keep an even keel and stay true to themselves despite the pressure. But there’s no big secret—it all comes down to your work and experience.”

Why does Quebec produce such excellent sommeliers?

“It all started with François Chartier, followed by a number of big names like Alain Bélanger, Ghislain Caron, Élyse Lambert, and Véronique Rivest. Our strength lies in our access to wines from all over the world thanks to the SAQ and various agencies. We’re very open-minded here and our customers have high standards, which pushes us to learn more and more every day.”

What’s your favourite event?

“I love the adrenaline you get from the service tests, but I also appreciate the theory test. You need to be completely dialled in and tap into your well of knowledge.”

And how do you celebrate when it' over?

“If I win? With champagne, of course! But generally speaking, afterwards I like to simply enjoy a nice, cold IPA.”

Next stop: Portugal for the Best Sommelier of the World contest in 2026

Joris still has a long journey ahead of him, but one thing’s for sure—he’s forging ahead with determination, bottle-feeding his son and competing in international events. As always, I’ll be there to cheer him on. I look forward to raising a glass to his victory… Only mine will contain white wine.