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Alanna McIntyre

Product Specialist, Sommelier

After travelling and studying in France, Spain and Italy, the desire to learn more about the world of wine grew. Alanna started with Bishop’s Cellar back in 2008 and now splits time between the store and our warehouse offices using product expertise to design educational programs and elevate customer experiences throughout the business. Alanna is a Certified ISG Sommelier, who has also received the WSET Level 3 and Italian Wine Scholar Diploma.

Favourite grape or wine region?

I love Italian wines because there is such a variety, they are so unique and really shine with food. In France, I love the wines from the Loire Valley; the region offers many different white styles I love and the reds are lighter and fresh, which is more my speed. If money were not an option, I would definitely be drinking more white Burgundy.

Coffee or Tea; what wakes you up in the morning? And how do you take it?

Coffee, made in my stovetop mocha pot, usually black. I recently cut caffeine out of my life, but Espresso 46 makes a good decaf that made the switch pain free!

If you weren’t selling wine at Bishop’s Cellar, what would you be doing?

I’d probably be working in the field of the art and design or doing something with languages; teaching or translation.

Alanna McIntyre's Picks

“If I could visit any of our of producers/suppliers”

I’m thrilled that we have a new producer from Piemonte on our shelves! I love this area of Italy for its landscape, language, food and of course, its wines.  As much as I enjoy a perfectly aged Barolo; a deliciously fruit forward and well made Barbera can elevate just about any meal and is a lot easier on the wallet.  Massolino is an organic producer situated in the picturesque hilltop village of Serralunga d’Alba.  Their Barbera d’Alba is a juicy, high energy red with lots of dark fruit, floral notes and a hint of spice.  This is not a glou-glou wine; there’s structure here and is my choice red for Friday night pizza but can easily be drunk alongside a plate of pasta in tomato or meat sauce, pork roast, sausages and lentils, polenta with stewed meat or Gorgonzola cheese. 
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Recent Blog Posts by Alanna

A Sommelier’s Guide to Thanksgiving Dinner Food + Wine Pairings

Producer Spotlight: Germany’s Weingut am Stein


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