taylor thompson, sommelier
Perhaps Toronto's most eager and enthusiastic wine expert, Taylor Thompson has been appointed to the post of sommelier at reds in downtown Toronto.
Formerly of Jamie Kennedy Wine Bar and Jamie Kennedy Restaurant, Thompson joined reds in 2006 as assistant sommelier, where he honed his skills under former sommelier Andrea Smithson before his recent promotion.
The exuberant Ottawa-native grew up in a family of wine aficionados - both his parents are serious hobbyists and collectors. Thanks to Thompson's first introduction to the glories of fine wine, he had an early start to his calling. Four years ago, at the tender age of 21, Thompson graduated from Algonquin College's sommelier program (2002). He became Ottawa's youngest sommelier when he took on the wine expert role at Social Bistro Ottawa, and successfully completed the Wine & Spirit Education Trust (WSET) certificate program at Ottawa's Vendange Institute (2004), before embarking on his career in the Canadian culinary Mecca of Toronto.
Thompson is enthusiastic about his new role at reds. He enjoys introducing reds' guests to untraditional wines to accompany reds' Chef Michael Steh's acclaimed creations. This rising star on the wine scene is currently completing his WSET diploma studies; he hopes to complete his embark on his wine master studies following.
reds takes its wine seriously. Inspired by international wine regions, reds' menu is married to the wine list which features several rare and hard-to-find international selections, including more than 350 bottles and 50 wines by the glass. As part of a recent renovation, two highly visible and temperature-controlled wine rooms have been established within the restaurant's entrance on Adelaide Street West. Increasing the wine quotient is a complex and cutting-edge, in-bar, temperaturecontrolled station expressly for wine, ensuring reds' extensive by the glass offerings receive the same special treatment as the cellar bottles.