Terminal City Club’s Sizzlin’ Sommelier
I first met Teresa Alampur, Terminal City Club’s sommelier, when we were both putting in a grueling day sorting grapes. In the middle of harvest season out in the Okanagan last fall, we found ourselves standing side-by-side at a sorting table, picking through 4 tons of pinot gris.
The day started at 8 a.m. and we all showed up cheerful enough. A few hours into it, after standing on hard cement, picking errant leaves and vine out of the grapes before they were to be pressed, in the cold snap that had descended suddenly on the Valley after the prolonged balmy summer days, and no one was saying too much to one another any more. No one could; even our faces were frozen.
Nine hours later and this trained and credentialed sommelier was still hanging tough, just like the rest of us. And the “rest of us” were mostly grown and griseled guys with steel-toed, insulated boots that buffer the hard ground and thick rubber gloves to protect our hands from the cold and sticky grapes.
A real trouper, that’s what the petite Alampur proved herself to be. She’s a sommelier, then, who has earned her stripes both indoors and out on the vineyard.
At Vancouver’s prestigious and exclusive Terminal City Club, where she is Director of Restaurants as well as Club Sommelier, Teresa oversees the Cuvée Wine Bar which presents a modern cocktail menu and ever changing wine list, a list that is carefully curated by Alampur.
The Terminal City Club is described as “Vancouver’s most prominent private business club” and enjoyed a full renovation in 2008. It is located in the heart of downtown Vancouver, a city which is consistently rated as number one in the world in terms of quality of life. It is a private club whose tower maintains five floors with 60 luxuriously appointed rooms and suites.
Check online for their weekly and monthly special tastings. The Menu from Cuvee below has likely already been freshened up with seasonal fare.
A Selection of Dry Cured Meat, Aged Cheese, Club Marinated Olives
Braised Beef Short Rib Sliders
Pumpkin Butter, Brie Cheese
Rice Noodle Wrapped Tiger Prawns
Steamed Pork & Prawn Dim Sum
Light Soy, Chili Sauce
Crispy Fried Calamari
Chili Paste, Japanese Mayo
“Korean Fried Chicken”
Panko Crusted Chicken, Pickled Vegetables, Scallion Soy Glaze
Prawn & Oaxaca Cheese Quesadilla
Prosciutto, Bocconcini, Oven Dried Tomato Panini
Basil Mayo, White Truffle Butter