International Beginnings
The International Wine & Food Society (IW&FS) was established in 1933 by André Simon, and currently has about 7,000 members in 150 branches in over 40 countries.
At that time, the Society was the world’s only association of gastronomic enthusiasts not associated commercially with the wine and food trade. Today, there are hundreds of organizations that fit this category, but the IW&FS remains the most prestigious, most wide-spread, independent gastronomic society in the world. More information about the International IW&FS and branches can be found at www.iwfs.org.
As André Simon wrote, the objective of the Society is “to bring together and to serve all those who believe that a right understanding of good food and wine is an essential part of personal contentment and health; and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.”
IWFS Toronto Chapter
The IW&FS of Toronto was inaugurated in 1971, received its charter in 1973, and is a non-profit corporation governed by an elected volunteer Board of Directors. Funds are devoted to the above objectives in their entirety.
The IW&FS of Toronto Branch was established by four residents of the area: Jan and Betty Van der Ree, Dr. Edward Wilson, and William Cameron. They created a vibrant group which quickly grew to 130 members. A remarkable array of functions expanded members’ knowledge as they enjoyed new wine and food experiences in the early years:
- Fine dining at restaurants: La Scala, and the Sutton Place Hotel
- Exploring Toronto’s varied ethnic cuisine: Czech, German, Indonesian, Japanese, Polynesia, and Ukrainian
- Tutored tastings of wines: French, German, Spanish, and “new” Napa wine.
- Courses in classic cooking techniques at George Brown College
- Food appreciation sessions: cheeses, pastas, and spices
The Society today continues this tradition of creative programs designed by members with innovative chefs and experts in wine.
Our members have established valuable links with other branches at home and abroad.
- Across Canada there are eight branches including Vancouver, Victoria, Edmonton, Calgary, Niagara, Kitchener-Waterloo, Oakville, and Montreal.
- There are 80 branches of the IW&FS throughout the United States, Canada, the Bahamas, the Cayman Islands, Dominican Republic, Puerto Rico and Mexico. The Board of Governors of the Americas (BGA) is the governing body that oversees the activities of these branches. The BGA encourages program exchanges between branches, offers ideas for new and interesting events and approves awards for special members, outstanding chefs and memorable occasions.
What does IWFS Toronto offer?
Tastings and Dinners
The IW&FS of Toronto arranges monthly events combining wine and food which include dinners and tastings; all designed to be innovative, educational, enjoyable and of high quality.
Events are usually held privately in restaurants, and cost between $70.00 and $180.00 depending on the function.
Past tasting events have included:
- Balsamic vinegar, olives and olive oil, oysters, asparagus tastings
- Premium Italian wines, 1985 Bordeaux, Scotch and sherry tastings
Annual events include:
- President’s Reception,
- Christmas Extravaganza.
Wine Cellar
Members of the IW&FS of Toronto enjoy a collective private wine cellar which serves as a source of wines to be used at events.
This allows the group to acquire young wines at an advantageous price and age them for future use.
The cellar currently consists of 1100 bottles. The Board’s policy is to build both the quality and quantity of its wine cellar in future years.
Why A Wine Cellar?
Why does the IWFS Toronto have and maintain a wine cellar? The most important reason is that, as members, you would be limited to only those wines that were available at the LCBO at the time of an IWFS event and in the world of exciting culinary delights that would be boring.
The Cellar Master purchases wines that offer good prospects for ageing with the commensurate improvement in overall quality. Some wines have been purchased at auction and represent unique opportunities to taste something that otherwise would be unavailable. Simply put, the cellar has many benefits for IWFS members.
On Aging of Wines….
It is extremely difficult to acquire wines that have some age and are at a peak of maturity from the LCBO. Many of the classic wines and / or grape varieties benefit from ageing and must be done independently of the LCBO.
It is clearly cheaper to age than purchase “Aged” wines, by a substantial margin. When an aged wine does appear, the wine in question, commands a large premium, which would prohibit most of the membership from participating.
On Pairing…
The IWFS mandate is the interest in “Food and Wine” together. A proper pairing enhances both the food and the wine for that gastronomic experience rarely achieved in today’s harried world.
The members benefit from the Cellar Master’s experience and keen knowledge as applied to the purchase and correct cellaring of new wines. It is often impossible, or extremely difficult, to acquire certain wines or styles of wines throughout the year.
As an example, Beaujolais Nouveau is only available at certain times during the year. The Cellar Master, with his love of wine, is always on the prowl for wines that may be complimentary to food pairings as he peruses the endless new selections that seem to oscillate in the LCBO.
On Education….
A wine cellar allows for the creation of inventories to organize educational tastings; be they vertical, horizontal, varietal or regional in nature.
It is not often that we have the opportunity to savour a vertical tasting of well aged Bordeaux even at our own table.
Opening four bottles of fine wine for two is perhaps excessive, if for no other reason, that we can not possibly consume so much in an appreciative manner.
On the Cellar Legacy….
Although wines have become status symbols, the quantity of outstanding wines has not risen materially. Consequently, there is continuing pressure on the price of wines – “wine inflation”.
There are only two ways to negate this effect, buy and age and “opportunistically shop”. In either case, wine levies are required to ensure that the wine cellar is maintained and the existing membership cohort leaves the next cohort equal opportunities to enjoy fine well aged wine in the correct hermetically controlled conditions.
We have all had that special bottle of wine we were saving for a meaningful occasion and turned out ‘qui sent le bouchon’.
This is why the International Wine & Food Society, Toronto Branch has a wine cellar. Our Cellar Master is Robert Reynolds.
Scholarship Foundation
Since 1982, the IW&FS of Toronto has supported scholarships to the top graduates of the Canadian Association of Professional Sommeliers, and the Culinary Management Program at George Brown College through the International Wine and Food Foundation of Canada.
International Festivals
Every four years some regions of the IW&FS hosts International Festivals attended by members from all over the globe. Festivals feature private culinary and winery tours, including black-tie dinners, each with a focus on the specialities of the region.
A Note from your President Diana Burke
I am truly honoured to be elected as your President for the 2023-2024 period.
Over the span of 20 years, our Toronto Chapter did not disappoint. We dined at the best restaurants in Toronto, gained knowledge about foods such as asparagus, paté, balsamic vinegar, spices and cheeses. We learned cooking techniques from George Brown College, Cave Springs Cellar restaurant chefs, as well as, Bonnie Stern. Our Chapter’s extensive wine cellar provided some wonderfully-aged wines for vertical, horizontal and regional tastings. These tastings were also supplemented by visits from international and local wine makers. On top of this, Robert and I also shared in superb wine and dining experiences hosted by Chapters in the UK, Boston and Bali. Bali’s exquisite black-tie event is one we shall never forget.
We can all agree that this Covid-19 pandemic has created very difficult days for all of us including the restaurants, wine distributors and travel. Despite the angst created by this unprecedented period, I see this point in time as a unique opportunity to find ways to do things differently, while still providing interesting experiences to enjoy fine wine, great food and expand our knowledge in these areas.
I am supported by a talented Board and assure you that we are up to this challenge. We also welcome your ideas to ensure we pivot in the right direction to provide an exciting and informative year.
Let’s make it a fun year for all!
Diana
Diana R. Burke
President IW&FS Toronto Chapter
2018 Harvard ALI Fellow
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