Seasonal Sips: Alobar Downtown’s Sommelier Andrea Calini on Spring Wines
World-class wines are an integral part of the Alo Food Group experience, where thoughtful pairings and expertly curated selections elevate every meal. As spring brings new wines with lighter and unique flavours, we connected with Head Sommelier Andrea Calini to explore his approach to seasonal wines, his philosophy behind building a by-the-glass list, and the inspirations that guide his ever-evolving wine program.
Question: What makes spring such an exciting season for wine?
Answer: Spring is the month of rebirth! For example, our current selection of white wines by the glass are fresh, mineral-driven, and crisp. I always look forward to this time of year as it is the perfect time to enjoy a light and fresh wine!
Q: What’s your personal favourite spring wine on our list right now — and why?
A: I do not have a specific wine that I like the most. For our “by the glass” selection, I truly enjoy all of them! If I had to choose one wine in particular, a glass of Verdicchio from Andrea Felici is always a pleasure to drink
Q: Can you also highlight what makes our spring wine selection unique?
A: The spring wine selection comes from Mother Nature. The climate dictates the final production of wine which is why I say: never go against her!
Q: Do you have a go-to spring food and wine pairing? Any unexpected or underrated combinations?
A: My favorite combination for the springtime is simple: a very nice bottle of wine, red or white, and someone to share it with. Sometimes, you don’t even need food at all!
Q: Tell us more about your journey with wine — how did your passion begin?
A: I started my journey in the kitchen at 16 years old. I became a Sommelier at 21 with the Italian Sommelier Association. Once I landed here in Canada, I took the Wine & Spirit Education Trust (WSET) and the Court of Master Sommelier. Even today, my research and curiosity in the world of wine have never stopped.