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Alanna McIntyre

Product Specialist

Alanna jumped on board at Bishop’s Cellar when the company was still very new. Since then she has brought her warm personality and extensive wine knowledge to several roles within our retail and operations teams. Like many of our staff, she never tires of the variety of people and products this industry exposes her to!

Alanna found her way into the wine industry through her love of art, culture, food, and romance languages. After travelling and studying in France, Spain and Italy; she knew she wanted to learn more about the world of wine. Around the same time her father decided to plant a 12 acre vineyard in the Annapolis Valley. Her experience working in the vineyard gives her a unique understanding and respect for the producers of the wines we enjoy. She loves to tell their stories in her work with Bishop’s Cellar.

Alanna splits her time between the store and our warehouse offices using her product expertise to design educational programs and elevate customer experiences throughout the business.

Certifications: Alanna has been a certified sommelier since 2002. She is also a certified yoga teacher with the Himalayan Institute Teachers Association (HITA) and leads our warehouse staff in the occasional lunchtime yoga session. Alanna has also received the WSET Level 3 Award in Wine & Spirits.

Alanna McIntyre's Picks

My wine preferences slowly shift and change along with the seasons.  As Fall approaches, I gravitate towards medium bodied and more complex red wines. I love a red that draws me in with its aroma and the Giuseppe Cortese Barbaresco did just that during a recent tasting.
The Cortese family has been growing grapes and producing quality Barbaresco for three generations. This is the first vintage of a non-cru Barbaresco from the estate, made from older vine Nebbiolo from the Trifolera vineyard and younger vines from the acclaimed Rabaja vineyard.  I could smell this wine all day; sweet ripe cherries, plum and violet give way tobacco, leather, anise and alpine herbs.  The palate is more approachable than I anticipated with lots of ripe fruit mingling with underbrush notes, juicy acidity and elegant tannins.  Overall seamless and classy.  This had me craving fresh pasta with shaved truffles and some stinky cheese.  Would be equally delicious with braised beef short ribs, Osso Buco, lamb or rabbit stew. Take time to smell, sip and savour!  
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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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