Profiles

When tasting wine, what happens to the human body on a chemical and physiological level? Why do some people detect certain aromas, while others perceive something entirely different? How does it all work?

Our President and members of the SAQ executive team debunk some of the myths about the government corporation and its business. You’ll know your SAQ better after listening to this new episode!

Set your sights on the vineyards of Médoc through short videos produced by the Union des Grands Crus de Bordeaux.

Set off to discover the vineyards of Graves and Pessac-Léognan, cradle of the greatest dry whites of Bordeaux.

One of the most admired wine producers in the world. A wonderful recognition for a family estate, 5 generations strong. But the influence of Familia Torres extends far beyond its wines...

Among the prestigious sub-regions of Bordeaux, the Libournais attracts the attention of collectors for its renowned Saint-Émilion and Pomerol cuvées.

Interview with Jacques Farcy, our President and Chief Executive Officer, discussing the SAQ, its place in Quebec and how he intends to make the company even better for society.

Prices! A touchy subject for the SAQ and customers alike. What are the factors causing prices to fluctuate and what bargaining power does the government corporation have? We take a look at these questions with Édith Filion, Vice-President and Chief Financial Officer, and wine expert Alain Pérocheau, who also pens the Hippovino blog.

He has unfortunately left us, but the one who has always supported him in life and in the destiny of the estate perpetuates the mission they had given themselves together: To make remarkable wines from unusual grape varieties and techniques.

What happens when a numbers gal gets together with a sales floor guy to talk trends? Listen to this episode and find out! Merchandising Strategy Specialist Isabelle Gaudet chats with Samuel Dubois from the Rue Papineau SAQ Sélection, who also leads the ITHQ’s trends workshops.

At Entre Pierre et Terre in Franklin, in Montérégie, not only do owners Michelle Boyer and Loïc Chanut turn their orchard fruit into cider, wine and spirits, they also find ingenious ways to make sure nothing goes to waste.

At the corner of Chapleau and Masson in Montreal’s Rosemont neighbourhood, Lilian Wolfelsberger is constantly experimenting. The co-founder of Distillerie de Montréal took us behind the scenes in his lab and revealed the creative process behind his chocolate and pineapple spirits.