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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

Picks for Spring + St. Patrick’s Day


The fact that Spring officially comes in March is a bit of a cruel joke here in Nova Scotia.   To alleviate the pain of our long winter, I’ll be drinking this bright, fresh, crystalline biodynamic Pinot Blanc from Austrian winemaker Birgit Braunstein.  If you are wondering what people mean when they talk about “minerality” in a wine, I think you’ll get it after tasting this.  The vines grow on soils of limestone, gneiss, schist and fossilized shells and when I drink this wine, I feel like I can taste this terroir.  If you are looking for a wine with great energy, good concentration and what I can only describe as chalky minerality and salinity, look no further.  Enjoy as an aperitif with tangy fresh goat cheese or treat yourself and have it pair perfectly with fresh oysters.
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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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