Mary in Vancity

There’s something very fun about putting on heels for a dinner that feels slightly competitive.

On February 4, Michael and I made our way to Five Sails Restaurant, tucked inside the Pan Pacific Hotel Vancouver, for the first round of the 2026 Sommelier Showdown. The harbour shimmered outside, the room glowed in that unmistakable Five Sails way, and the tables were dotted with wine glasses ready for battle. This wasn’t just dinner. This was strategy, instinct, and palate, all wrapped into one very elegant evening.

The Concept: You Eat, You Sip, You Judge

The format is brilliant. Two leading sommeliers compete to pair the perfect wine with each of four courses. Every dish arrives with two mystery wines. You taste both. You debate at your table. Then you pull out your phone and vote for the wine you think paired best. Results are revealed after each course, and one sommelier advances to the final showdown on April 1.

It’s refined but interactive. Elevated but playful. Exactly the kind of night that makes you fall in love with dining out all over again.

Chef Alex Kim: Ingredient-Driven and Globally Influenced

The menu was designed by Alex Kim, Culinary Director at Five Sails and competitor from Season 12 of Top Chef Canada. Five Sails has been a cornerstone of Vancouver’s dining scene for more than 30 years, and under Alex’s direction, it continues to evolve with intention.

Born and raised in Seoul, Alex’s love of food was shaped on his grandmother’s farm, surrounded by peaches, grapes, and rice fields. He often speaks about watching her select vegetables with care and practice meticulous fermentation. That early education in respect for ingredients is still at the heart of his cooking.

After being inspired by Jamie Oliver’s The Naked Chef, he trained in prestigious kitchens including Fairmont and Shangri-La, working alongside chefs from France, Germany, Japan, Italy, and Canada. At Five Sails, he champions sustainability, partnering with local farmers and fishermen to highlight the best of British Columbia. His food feels precise but never fussy. Thoughtful but deeply comforting.

First Course: Seared Scallop, Sunchoke Consommé, Black Truffle

Our first course arrived like a whisper of luxury. A perfectly seared scallop floating in a delicate sunchoke consommé, finished with black truffle. Earthy, silky, and quietly powerful.

The mystery wines were revealed after voting:

• Domaine Taupenot-Merme Saint-Romain 2020
• E. Guigal Condrieu 2013 Rhône (Jayton – Winner)

The Condrieu won this round, and once revealed, it made sense. That rich Viognier texture leaned into the truffle and amplified the sweetness of the scallop. Michael and I went back and forth before voting, which is part of the fun. There is no right answer until the room decides.

Second Course

The next dish pushed the competition further. The pairings were:

• Suavia Monte Carbonare Soave Classico 2022 Veneto (Christina – Winner)
• Benjamin Bridge Brut NV Gaspereau Valley, Nova Scotia

Christina took this round with the Soave. Bright, mineral, and clean, it sliced through the dish beautifully. The Nova Scotia Brut was lively and elegant, but the Soave simply clicked with the plate in a way that felt seamless.

At this point, the scoreboard mattered. The room was engaged. People were comparing notes between tables.

Third Course

By the third course, things turned deeper and more structured:

• Domini Veneti Amarone della Valpolicella Classico 2021 (Christina – Winner)
• Château Musar 2017 Bekaa Valley

The Amarone was bold and commanding, and it won the vote. Christina pulled ahead here, showing a strong instinct for matching power with power. The Musar, complex and soulful, had its fans, but the Amarone carried the night for this course.

Fourth Course: A Tie

The final course brought sweetness and drama.

• Bonterra Vineyards Muscat California NV (Christina)
• Kracher Nummer 12 Trockenbeerenauslese 1998 Burgenland (Jayton)

And then, something unexpected happened. A tie.

It felt fitting. Two very different dessert wines. Two distinct personalities. One evenly split room. There was a kind of collective gasp when the tie was announced. It was the perfect ending to a night built on nuance.

The Experience

For $225 per person plus taxes and gratuities, the evening includes a reception with canapés, a four-course dinner, and nine wines. It begins at 6 pm with bubbly, followed by dinner at 6:30 pm and sommelier introductions. Round 2 takes place March 3, with the final showdown on April 1, 2026.

What I loved most was that this wasn’t intimidating. It was educational without being lecture-heavy. It reminded me that wine pairing isn’t about memorizing rules. It’s about how something makes you feel in the moment.

Michael and I left full, slightly competitive, and already debating which round we might attend next. If you love food, wine, and a little friendly rivalry, this is one of the most entertaining dining experiences in Vancouver right now.

And yes, bring your smartphone. Your vote matters.