Terroir expression defines the winning pairings at Black + Blue, with both sommeliers delivering thoughtful and memorable tableside performances
Black + Blue Steakhouse once again set the stage for the latest round of the Fine Vintage Sommelier Showdown in Toronto, bringing together thoughtful wine strategy, tableside charisma, and a packed dining room eager to witness the art of pairing in real time.
This second-round saw competitors Christian Perrault Hamel (Harbour Sixty, and 2024 Best Ontario Sommelier Competition winner) and Julie Garton (formerly of Liberty Group and Langdon Hall) go head-to-head across a four-course menu — each presenting their chosen wine pairings before guests.
Read Also: Sommelier showdown: When perfect pairings go head-to-head
The structure remained the same as in the opening round, held in September: each dinner course consists of two wines (one chosen by each sommelier to act as their selected pairing) with guests voting for the more compelling match. And just like the first round, guests were treated to stylistic interpretation and the nuances of how wine interacts with texture, seasoning, and dish composition.
The highlights
First Course – Bluefin Tuna Tartare
- Hamel: Craggy Range “Te Muna Road Vineyard” Sauvignon Blanc 2023, Marlborough, NZ
- Garton: Pieropan Soave 2023, Veneto, Italy
Hamel’s winning New Zealand Sauvignon Blanc offered lifted citrus, fresh herbs and mineral drive — a precise, high-toned match that sharpened the delicate richness of the tuna. A tight but clear win.
Julie Garton and Christian P. Hamel squared off for round 2 of the sommelier showdown at Black + Blue.
Second Course – Wagyu Beef Carpaccio
- Hamel: Domaine Le Clos Jordanne ‘Claystone Terrace’ Pinot Noir 2021, Niagara Escarpment, ON
- Garton: Bachelder ‘Beam City’ Pinot Noir 2022, Beamsville Bench, ON
A fascinating Ontario-versus-Ontario matchup. Hamel’s winning selection leaned into tension and depth with Le Clos Jordanne’s layered minerality and structure, guiding the wagyu with finesse. Another close call among voters.
Beef Tenderloin served at Black + Blue Steakhouse in Toronto.
Third Course – Beef Tenderloin
- Hamel: Remelluri ‘Reserva’ 2016 (Tempranillo–Graciano–Grenache), Rioja, Spain
- Garton: Baroli Barolo 2016, Piedmont, Italy
A heavyweight round. Garton’s Barolo held elegance and perfume, but Hamel’s Remelluri brought polish, supple tannin, and seasoning harmony — ultimately aligning more seamlessly with the dish.
Dessert – Crème Brûlée
- Garton: Lustau East India Solera Sherry, Jerez, Spain
- Hamel: Cocchi Vermouth di Torino, Piedmont, Italy
Garton finished with artistry: the East India Solera’s caramel, roasted nut tones and acidity mirrored crème brûlée’s burnt sugar and creamy depth with expert precision — earning her the dessert crown of the evening.
Which would you choose to pair with creme brulee? A Vermouth or a Sherry?
As the winner of three of the four dinner courses, Christian Perrault Hamel demonstrated confident, terroir-specific, and guest-oriented pairing choices, and will now face round one winner Heather McDougall.
What’s Next
The final showdown is set to take place November 17, bringing new courses, new pairings, and the culmination of this spirited and educational series.
Tickets and event information:
Fine Vintage Sommelier Showdown Final Round at Black + Blue Toronto
(Reservations available through Fine Vintage / SevenRooms)
For those who missed the first round or want the full background behind the event concept, philosophy, and judging format, revisit our original feature here: Sommelier showdown: When perfect pairings go head-to-head
