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Gaby McCotter

Retail Staff

Gaby has recently joined the team at Bishop’s Cellar- returning to Halifax after a lengthy time away.

Gaby gained her passion for wine and spirits while working in the Ontario Wine industry for the past 10 years.  As a champion for local wines, she had the opportunity to work closely with the winemaking and brewing teams at some of Ontario’s best producers. She’s also had the opportunity to travel to some of the world’s great wine regions, as a result of relationships with fantastic winemaking families. Gaby loves working in this industry because she loves meeting new people and watching how wine regions around the world have evolved and changed throughout history.

In her spare time she loves to entertain; trying new recipes, hosting friends and family, and surrounding herself with good company and great wines. A dedicated dog person, Gaby spends as much time as possible with her dog Elvis.

Gaby says she loves all things bubbly and that she’d drink Champagne every day if she could. She wants people to know that “you never need a special reason to open a bottle of sparkling wine, just do it!”

Gaby McCotter's Picks

Vinicola del Priorat is a unique cooperative operation in the heart of Priorat’s wine growing area in southern Catalonia. Formed by farmer-producers, this cooperative organization is unusual because it manages the entire process of wine production, development and marketing. It is such a beautiful area that has some amazing wines. This wine has  aromas that will burst with green fruit and citrus notes including Asian pear, green apple, lime zest, and white peach. Other flavours include subtle sweet floral notes of honeysuckle with hints of baked apple, brioche and lemon curd. On the palate it will be plump and rich with juicy pear flavours that give a salty minerality as a finish. This is paired well with tempura shrimp, Chinese 5-Spice sea bass, broiled lobster, and braised short rib. This makes Grenache Blanc particularly well suited with richly spiced dishes, whether they be of Moroccan, Spanish, Indian or Asian origin. Just remember not to go too spicy with heat because alcohol makes capsicum burn!

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