100th anniversary

Import agencies play a crucial role in the supply of wines and spirits in Quebec. As the SAQ celebrates its 100th anniversary, it wishes to recognize the work of four agencies with which it has worked for many years.

Why volunteer? It’s a question that our busy lives make hard not to ask… Yet when we talk to actual volunteers, the answer is always the same: “Volunteering does me a world of good, and I feel like I’m making a difference in the lives of others.” Not surprisingly, scientific studies show that volunteering rewards people with a sense of accomplishment and well-being.

It's in our nature to share life's happy moments with our loved ones; we asked Josée di Stasio for her tips on how to welcome friends and family at home.

Historian and columnist Laurent Turcot tells all about 100 years of the SAQ through a web series of four videos. Watch all of them with a glass of your favourite cuvée.

With the discovery of New World wines, the locavore movement, and the emergence of technological tools giving access to a ton of local and international products, the new millennium is filled with promise!

From new Beaujolais to exclusive Bordeaux and Port, wine was taking up more and more space at the SAQ, at a time when culture and the wine market all over the world were undergoing a complete transformation.

A look at the trends that have marked this past year and those to come.

As the Quiet Revolution was unfolding, a revolution in consumption habits seemed to be on the horizon, and the Régie des alcools had every intention of being a part of it.

To say that the SAQ is a part of the Zarife family would be an understatement. If you were to ask Emilia Zarife, she would say that the distribution centre on Tellier Street in Montréal’s east end is her second home.

Michel Leblanc has been working at the SAQ Cap-aux-Meules store for 42 years. Nothing gets by the store manager — one of 15 employees with the most seniority in the Crown corporation network.

On the cusp of a new millennium, all the stars were aligned for a shift to occur in the world of gastronomy. Martin Picard played a big part in this transformation with his Au Pied de Cochon restaurant.

From theatre to cinema to the small screen, Marc Messier took on numerous memorable roles in the 80s and 90s. The actor has a thirst for celebrating and an appetite for good food, both of which he indulges in while filming!