Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel
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01:03:06
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Is wine becoming too expensive for the people who love it?
Jeffrey Roel is the General Manager and Head Sommelier at Henry's Restaurant in Toronto, an Advanced Sommelier with the Court of Master Sommeliers, and winner of the CAPS Cup.
We talk about the $150 tab that used to cover five courses, the Bordeaux house asking over $1,000 for its second wine, and how a sommelier finds value as everything climbs — including saying yes to wines Jeffrey once had to reject for being "too cheap." Plus: wine's gatekeeping problem, and what hospitality feels like once the choreography drops away.
We also discuss his pursuit of the Master Sommelier title — hard days included — and why you'll never see a pile of gummies on a Christmas table.
If you work in wine or hospitality—or just want to understand where the wine industry is headed—this episode is a must-listen.
Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel
00:00 The industry can explode — or fall away 02:34 You still spend $150 dining out — you just get less 06:13 Wine's gatekeeping problem — and where the great somms went 08:26 The $1,000 second wine: Who is that for? 10:23 What the GM sees that the somm never could 15:06 A $15 wine of the day that isn't cheap 17:40 “I'm sorry, it's too cheap” — the wines that finally have a home 21:34 The Greek red that sold 24 bottles in a week 26:43 What to order at Henry's, from the guy who runs it 28:30 Chasing Master Sommelier out of boredom 36:50 What makes the sacrifice worth it? “Nothing.” 42:37 Winning the CAPS Cup — and what Ontario Chardonnay gives away 49:33 Hot take: Syrah belongs in the cold 54:25 Jeff flips the mic: Is wine actually dying? 59:32 Why there will never be gummies on the Christmas table
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Episode 26
