Ontario’s premier sommelier competition returns to Toronto, celebrating excellence, education and a pathway to national and international recognition
For Ontario’s wine professionals, there are few stages more respected than the Best Ontario Sommelier Competition (BOSC).
Hosted by the Ontario chapter of the Canadian Association of Professional Sommeliers (CAPS)—Canada’s only national, non-profit association dedicated to funding educational programs and competitions for the country’s sommelier community—the Best Ontario Sommelier Competition 2026 returns to Toronto on Monday, November 16, 2026, promising its most dynamic edition yet.
Now presented in Association de la Sommellerie Internationale (ASI) competition format, BOSC challenges competitors through rigorous theory and practical examinations, including blind tasting, technical service, hospitality scenarios and problem-solving exercises that reflect the demands of today’s top sommeliers.
BOSC 2024 winner Christian Perreault Hamel. (Photo: YYZ Events)
The day begins with the competition’s theory and practical examinations at Toronto’s Vintage Conservatory, before moving to the TIFF Lightbox for an evening gala featuring a sponsor walk-around tasting, silent auction, 50/50 raffle, live championship finals and awards presentation. The gala offers a rare opportunity for wine enthusiasts, hospitality professionals, importers, producers and sommeliers to experience elite-level competition while networking with some of the industry’s leading talent.
More than simply a competition, BOSC has become one of Ontario’s premier gatherings for the wine and hospitality community.
A path to national and international recognition
The winner of BOSC 2026 will earn the opportunity to represent Ontario at the Best Sommelier of Canada Competition in 2027. From there, the national champion advances to compete on the global stage at the prestigious ASI Best Sommelier of the World Competition.
Past competitors have included many of Canada’s most respected sommeliers, including Jose Luis Fernandez (Langdon Hall Country House Hotel & Spa), Matthew Landry (Restaurant Pearl Morissette), Junxing (James) Li (DaNico), Christophe Reitz and numerous other leaders within the profession.
Last year’s champion, Christian Perreault Hamel—CAPS Ontario board member and technical director for this year’s competition—believes BOSC offers far more than a chance to win.
“This year promises to be another thrilling BOSC event, with a retooled agenda designed to appeal to both the sommelier community and hospitality industry, and an action-packed day of high-stakes competition, camaraderie and celebration.”
Why compete?
Whether you’re an experienced sommelier or looking to challenge yourself professionally, BOSC provides an opportunity to sharpen your skills in a supportive, educational environment.
Competitors test their knowledge against internationally recognized standards while building confidence in tasting, service, hospitality and communication. Along the way, they develop lasting professional relationships and become part of a growing community committed to elevating Canada’s wine industry.
Matthew Landry competes at BOSC 2024. (Photo: YYZ Events)
Registration for competitors is now open through CAPS Ontario, with tickets for the evening gala becoming available this week.
As the official media partner, VineRoutes will provide comprehensive coverage leading up to the competition and throughout the event. In addition, CAPS Ontario will be sharing regular updates, competitor information and preparatory webinars on Instagram (@caps.ontario) throughout the fall.
For registration details, event tickets and updates, visit www.capsontario.ca.
Q&A with Christian Perreault Hamel
2024 Best Ontario Sommelier Champion and technical director, BOSC 2026
Why should sommeliers participate in BOSC?
Competitions are one of the best ways to connect with the sommelier community, challenge yourself, and practice your craft under a bit of pressure. They also give you a chance to represent not only yourself, but your current workplace and the people who have helped you along the way.
Christian Perreault Hamel.
Some people say they don’t want to compete against other people. What would you tell them?
I never really saw it that way. At the end of the day, it’s mostly you against yourself. The other competitors can’t stop you from performing well, take points away from you, or influence your result. Everyone simply tries to deliver their best performance, and at the end we celebrate the highest scores. The atmosphere is usually much more supportive than people expect.
What comes out of participating?
For me, the biggest reward has always been the people. Almost every competition has introduced me to colleagues who eventually became friends. That seems to be true for many people on the competition circuit.
There are, of course, prizes for the top finishers, and they are often genuinely useful—books, tastings, travel, or opportunities to continue learning. Strong results can also bring some visibility within the local wine community and occasionally open doors professionally. But perhaps the greatest opportunity is earning the chance to represent your province at the national competition.
How should competitors prepare?
That’s probably the hardest question, because in many ways everything is fair game.
A good starting point is understanding the ASI competition format, which differs quite a bit from CAPS and the Master Sommelier examinations. Watch competitions whenever you can. Past editions of Best Sommelier of Canada are available on YouTube, as are Best Sommelier of France, Best Sommelier of Asia, and Best Sommelier of the World. They won’t give you the exact questions, but they will show you the pace, the types of scenarios, and the level of professionalism expected.
Beyond wine knowledge, competitions reward well-rounded sommeliers. You need strong hospitality instincts, confidence with spirits, beer, sake and other beverages, mechanical efficiency at the table, and above all the ability to make every guest feel like they’re receiving exceptional service.
There isn’t a single perfect way to prepare. If I had one recommendation, it would be to train with the very people you’ll be competing against. It breaks down any sense of rivalry, everyone improves together, and ultimately the goal is for all of us to put on the best possible show for the audience and to represent our profession well.
