Amy Blake

Amy Blake is the Senior Research Technician in the Consumer Insights department at the Vineland Research and Innovation Centre. The department is focused on understanding all of the aspects of consumer preference for horticultural products, with an ultimate goal of aligning research and innovation with what consumers want.

Amy’s major responsibility is to manage the trained sensory panel, a group of people who use their senses (smell, taste…) to evaluate horticultural products like fruits, wines and cider.

Amy has a Bachelor of Science degree (University of Waterloo), a post-graduate certificate in Grape and Wine Technology (Brock University) and a Master of Science degree in Biological Sciences (specialization: Plant Science, Oenology and Viticulture) from Brock University. After Graduation, Amy worked as a sessional instructor at Brock University teaching Wine Chemistry and in several wineries and laboratories before starting at Vineland.

Brenna J. Quigley, MSc

Brenna Quigley is a geologist, terroir specialist, and illustrator committed to thoughtfully applying the science of geology to the world of wine. She works with wine professionals in all areas of the trade in order to precisely understand and define the most impactful elements terroir. Her work focuses on both education and hands on vineyard investigations, and takes her to vineyards around the world including France, Spain, and California. She holds a BS in Aquatic Biology and Geology and an MSc in Geology from the University of California Santa Barbara.

Caitlin Ferguson

Caitlin Ferguson is a certified Sherry Educator by the Consejo Regulador Jerez-Xeres-Sherry and loves sherry so much that she wrote a master’s thesis about it! Caitlin also runs a small wine/cider imports agency based in Toronto called Bogie’s Best Imports and teaches WSET L3 & L4 and coming soon the Spanish Wine Scholar Guild.

Ehren Schmidt

Ehren Schmidt is the Master Blender and Brewer at Mikkeller Baghaven in Copenhagen Denmark. He studied Geological Sciences with an emphasis in Geomicrobiology at The University of Missouri-Columbia. His passion for beer and background in microbiology led him into the brewing industry where he has become an authority on wild yeast and bacteria isolation, characterization, and implementation. Ehren has won a variety of awards for his creations, including a bronze in the Wood and Barrel Aged Sour Beer category at the 2016 World Beer Cup and Gold at the 2016 San Diego International Beer Competition. Ehren’s passion is combining aspects of art and science to create new and interesting beers that are constantly raising the bar and sparking discussion.

François Morissette

François Morissette doesn’t make wine for Ontario. He makes wine for the world, especially for those who appreciate his approach of minimal-intervention, purity, and low sulphur.

He is classically trained, having worked on the Grand Cru terroirs of Frédéric Mugnier of Chambolle Musigny, Christian Gouges of Domaine Henri Gouges, and Jean-Marc of Domaine Roulot. Further oenological training was also undertaken at L’Université de Dijon.

He attempts to uncover the inherent nature of each and every vintage. The result of this focused dedication is a selection of wines that speak for themselves. At Pearl Morissette, no two wines are ever the same.

Richard Preiss

Richard is the cofounder of Escarpment Laboratories in Guelph, Ontario. Escarpment is Canada's craft yeast lab, offering a wide range of high quality liquid yeasts to brewers. Richard is a scientist and brewer and obsessed with the art and science of microbial flavour production. His goal is to unlock and communicate the flavour potential among the vast array of ingredients and processes used in the fermentation industries. 

Lexi Wolkowski

Lexi has been harassing people about wine for years, most notably at Bar Raval and Brothers, but has been working in various restaurants since the age of 15. She developed a passion for wine while studying for her English degree, but eventually wine took over, and it became a full-time gig. These days, you can find her pouring all the delicious things at Burdock, and has an upcoming project in the works.

Svetlana Atcheva

Svetlana Atcheva is a classically-trained sommelier who worked for many years in different Toronto restaurants. She is well regarded for her high energy, open-mindedness, precise sense of quality and remarkable tasting ability. She is a Partner and the Brand Ambassador at Pearl Morissette winery in Niagara. 

Todd Cavallo

Todd Cavallo makes wine in the Hudson Valley of New York State, the oldest winegrowing region in the US. As a small-scale organic grower and low-intervention winemaker, he was looking for ways to keep his wine prices low without going broke. He has resurrected the historical practice of making piquette from spent grape pomace, releasing the first commercial version ever produced in the US in 2017. In addition, he makes more traditional wines from Vinifera and Hybrid grapes and ciders from cultivated and foraged apples. His primary goal, aside from making delicious beverages that represent the terroir and culture of the Hudson Valley, is to show that you can grow grapes in New York without herbicides or synthetic pesticides and fungicides, and hopefully move the needle in that direction across the state.