{"id":4194,"date":"2026-07-21T19:44:38","date_gmt":"2026-07-21T18:44:38","guid":{"rendered":"https:\/\/magazine.asi.info\/?p=4194"},"modified":"2026-07-21T19:46:08","modified_gmt":"2026-07-21T18:46:08","slug":"sommellerie-in-the-far-corners-of-the-americas","status":"publish","type":"post","link":"https:\/\/magazine.asi.info\/?p=4194","title":{"rendered":"Sommellerie in the Far Corners of the Americas"},"content":{"rendered":"

Editor’s Note: This article was originally published in ASI Magazine<\/em>, Issue No. 1. It is republished here as part of our ongoing effort to preserve and celebrate some of the magazine’s most enduring stories. Please note that the positions, affiliations, and professional roles of individuals mentioned reflect the time of the original publication and may have changed since.<\/p>\n

The luxury travel market, once the near-exclusive domain of major urban centers, is experiencing a metamorphosis. Experienced travelers are now seeking not only the tried and tested destinations but adventures in the far corners of the globe, where experiences are rooted in immersions in the culture, people, food and drink of a place. Building on the popularity of agritourism, luxury resorts are emerging in the least likely places where philanthropic entrepreneurs are creating destinations that embrace community and focus on the social and economic sustainability of their remote surroundings.<\/p>\n

In these corners of the hospitality world, sommeliers are tasked with crafting beverage programs that embrace the gastronomic efforts of their chefs\u2019 culinary programs, which often exude a hyper-commitment to local and sustainable ingredients, whilst dealing with the logistic realities of their often largely inaccessible locations.<\/p>\n

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Kim Cyr (L) and Pablo Castro Fuentes (R)<\/figcaption><\/figure>\n

Kim Cyr<\/strong> is a sommelier, and Wine Steward and Ma\u00eetre d’ at Fogo Island Inn. Fogo Island is Cyr\u2019s final destination on a cross-country journey, working at some of Canada\u2019s top restaurants, in Vancouver, Toronto, Nova Scotia and now at Fogo Island Inn. The inn is situated on an isolated island set off the northern coast of Canada\u2019s sparsely populated province of Newfoundland, itself a large, sparsely populated island, adrift from Canada in the frigid waters of the North Atlantic. Launched in 2013, the 29-room hotel with sweeping views over the glacial waters of the North Atlantic, is operated by Shorefast, a charitable organization, founded by Zita, Alan and Anthony Cobb, with a mandate to nourish, and support its community.<\/p>\n

Pablo Castro<\/strong> is a young Chilean sommelier whose journey into the wine industry began as a teenager working in the vineyards around Santiago. After attending the Chilean School of Sommeliers in Santiago. He studied with both the Wine and Spirit Education Trust and Court of Master Sommeliers. In 2018 he started working at Awasi Patagonia, one of three Awasi lodges, set in the rugged beauty of some of South America\u2019s most iconic destinations. Pablo began his career with Awasi at their Patagonia lodge, which is the southernmost Relais & Ch\u00e2teaux property in the world. After two seasons in Patagonia, Pablo decided to switch to Awasi Atacama, on the opposite side of the country. Located on the northern tip of Chile, in the world\u2019s driest desert and at 2,500 above sea level, this Relais & Ch\u00e2teaux lodge comes with its own set of challenges. Their other property is Awasi Iguazu in Argentina, which is just 20-minute drive from the world\u2019s largest waterfalls and surrounded by the Atlantic Rainforest. The lodges run as Carbon Neutral, with the company protecting 340 hectares of natural woodland in Iguazu and Patagonia which absorb more than 10,000 tonnes of CO2 per year, in excess of the emissions generated by the lodges.<\/p>\n

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The Fogo Island Inn is an architectural wonder located on a remote and rocky island off the isolated northern coast of Newfoundland, Canada.<\/figcaption><\/figure>\n

Association de la Sommellerie Internationale(ASI): <\/strong>When crafting a beverage program for a destination hotel in a remote destination like yours, what are the guiding principles that drive your decision making?<\/p>\n

Kim Cyr (KC): <\/strong>Much like the food we pair it with, wine has stories to tell. Many factors, from taste to history guide us when choosing the wines we offer to our guests. Each one must be a storyteller for its origins and terroir. We select wines that are grown with methods that are gentle on the earth and we encourage our farming partners to promote biodiversity and regenerative agriculture. We support small-scale producers based in communities like ours \u2014 communities with a deep sense of place. As in all we do, we first source from as close to home as possible, and we are proud to showcase a range of fine Canadian wines. We also carry a carefully curated selection from our traditional trading partners such as Portugal, Spain, France, and Italy. These countries have all made their mark on our province\u2019s history, most importantly via our shared fishing cultures. We have a special interest in and affinity for Portuguese wines as they tend to have a strong tie to the past and their originating land sits similarly in the Atlantic to the way our island does on the edge of a continent. Among other factors that guide our selection is equity and diversity: we look for opportunities to celebrate female winemakers and support producers who adopt fair and proper labour practices and are committed to doing their part to address our climate crisis.<\/p>\n

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Awasi Hotels are renowned for their exotic locations, and refined food and drink experiences.<\/figcaption><\/figure>\n

Pablo Castro (PC):<\/strong> The most popular and well-known wines in Chile are Cabernet Sauvignon and Carmenere \u2014 these are always popular, and guests love to try them when they are in this part of the world. But Chilean wines are also greatly exported, mainly the bigger wineries, so some people are already familiar with the mainstream option. What we strive for at Awasi is giving our guests a different experience; we like to take them on a wine-tasting journey from the south to the north of the country, sampling a variety of distinct grapes as they go, trying to be playful in what we offer so it turns into an almost educational experience. Each has a unique style with differing characteristics which we aim to match with the extraordinary dishes our chefs can put together. However, both in Patagonia and Atacama we have to keep in mind the challenging logistics, so while designing a season\u2019s beverage program it\u2019s important to keep flexible, be creative and plan ahead.<\/p>\n

ASI: <\/strong>Both the Fogo Island Inn and Awasi lodges are known for their commitment to local culture and local ingredients. How do you as sommeliers infuse culture, sense of local into your beverage program?<\/p>\n

\"\"
\nKC:<\/strong> As mentioned previously, we do champion wines from our own country, including regions close to home in the Atlantic, like Nova Scotia. There are many other ways we connect our wines and our cocktails to the region, to Newfoundland and to Fogo Island. For example, instead of using the traditional aroma wheels for defining wines, we have incorporated into our descriptions, local wildflowers, botanicals, berries, and the agricultural bounty from our immediate surroundings. For our cocktails, we create extracts, essences and juices from berries, herbs and plants found on the island.<\/p>\n

Our Sherry Program offering on the back of the mid-day menu features a wide range of Sherries using only Fogo Island descriptors and we pair these with our very own \u2018seaweed snacks\u2019 made in our kitchen.<\/p>\n

The response from guests has been very positives in as so much of their time here is spent outdoors, discovering our nature. We reference aromas like juniper, seaweed, crisp saline air from heavy fog or winds, partridgeberries, blueberry leaves, north-eastern rose petals, dog berries, sea heather, foraged mushrooms, snowberries, shuttle brush, etc. \u2014 many of the things they might have encountered on a hike on their own or with our resident Outdoor Adventure Guide Lorie Penton. We also get inspiration from a great little book called Wildflowers of Fogo Island and Change Island.<\/p>\n

\"\"<\/p>\n

PC:<\/strong> The philosophy of both Awasi and Relais & Ch\u00e2teaux is to showcase local and seasonal products, so we\u2019ve made it our goal to have only Chilean wines on the menu. A great amount of Chilean vineyards are located in the central part of the country but we make a great effort to focus on all the regions located further north and south.<\/p>\n

My first reaction when I came across this challenge was to be a little overwhelmed. How could I make a lasting impression on our guests knowing that most of them come from places where they have access wines from all over the world and have travelled extensively?<\/p>\n

Luckily, in the past decade or so, more and more local producers have started to defy the tradition and I decided to base our menu on those small vintners, who produce high-quality wines based on varieties that are atypical, or dare to experiment with\u00a0 techniques, that what you would not expect when you come to Chile.<\/p>\n

It ends up being a very dynamic task to coordinate our approach together with the Chefs, as they also use a lot of local ingredients and adaptations. It\u2019s a journey of discovery even for us, when we try new flavours. For instance, in the Atacama Desert we get to experiment with local herbs and produce (rica-rica, cha\u00f1ar, an endless variety of colorful potatoes, just to name a few) while in Patagonia we get a lot of fresh fish from the Pacific, and get to experiment with recipes that are a mixture of native and those brought over by different migrant waves. Now the menus at all the Awasi lodges, have the same concept, both with approximately 50 different styles of wines, without repeating between one hotel and another, and although it is not much, we aim to surprise our guests and making them step out of their comfort zone.<\/p>\n

ASI:<\/strong> How do you manage your customer expectations, considering many of the people that visit both of your properties have some worldly dining experiences?<\/p>\n

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Nature is the biggest draw for Fogo Island Inn.<\/figcaption><\/figure>\n

KC:<\/strong> Most of our guests come to Fogo Island Inn for its holistic experience, its deep connection to place, culture, nature. Our reputation has been established by successfully offering an elevated service experience while remaining true to who we are. From the architecture of the Inn, the furnishings, the unique brand of hospitality and through the many expressions of our food, we always strive to champion all that Fogo Island is and has to offer.<\/p>\n

We try to do this while staying connected to the global so we do offer food and beverage experiences that would be associated with the luxury segment of our industry, including some of the classic wines and service standards one would expect of an award-winning, globally recognized establishment. Ultimately, our mission as a social business under Shorefast, a Canadian registered charity, is to demonstrate how it\u2019s possible for local communities to thrive in a global economy. How to find a way of life for communities that is equitable, dignified, sustainable, and joyful. Fogo Island Inn has been a pioneer of Regenerative Tourism, and today, more than ever, discerning travellers are seeking to have a positive impact on local communities when they travel. We tend to attract this type of guest.<\/p>\n

PC:<\/strong> Music may be the food of love, but here at Awasi it\u2019s a love of food (and beverages!) that is music to our ears. Many of our guests are regular customers of the best hotels and restaurants around the world, so we know we need to work hard to impress them. They tend to assume that we have a wine list from different countries, and that they will choose their wines the way it\u2019s usually done: the Sommelier suggests a specific bottle based on their food choice and that\u2019s that. However, the experience at Awasi differs in several ways. To start with, they will not be at Awasi for just one meal. We offer an all-inclusive program that includes alcoholic beverages, so our wine suggestions are covered. Then, our guests usually stay with us for around 4-5 days or more, which means we can really get to know their preferences, accompany them on their gastronomic journey and take time to show them both conservative or \u201csafe\u201d option or more adventurous suggestions.<\/p>\n

Lastly, we do offer the possibility to choose if they want to accompany their meals with just one specific wine of their choice or follow the pairing. Each meal is composed of at least three courses, and each time the Sommelier will suggest a specific wine option and explain the pairing. On some nights or for special occasions, we will serve tasting menus of between 6 to 8 options, so each night is different, with the possibility of not repeating any wine for at least 8 days.<\/p>\n

This makes for an experience that is both educational and playful, as they learn about the area and the country in an interactive way andget to try certain wines that they would otherwise overlook or simple not have access to.<\/p>\n

ASI:<\/strong> How does your remoteness affect your logistics and costing?<\/p>\n

KC:<\/strong> When it comes to wines, procurement is indeed the single biggest challenge for a remote place like ours. We manage through obstacles like transportation, access and pricing thanks to a combination of deep, long-standing relationships and careful, long-term planning. Wine is a living, breathing product and our remoteness means long journeys on planes, trucks and ferries. We use couriers, call in favours, and collaborate with friends in the business to alleviate transportation pains. Private orders are a necessity, of course. As for pricing, Fogo Island Inn applies a markup that is lower than in most traditional hotels. Some of the challenges we face include provincial tariffs and interprovincial taxation which, for example, make it prohibitive for smaller Canadian \u2018boutique\u2019 wineries to sell to Newfoundland, who has one of the highest markups in Canada.<\/p>\n

\"\"
The remote location of Awasi lodges provide challenges in terms of sourcing and cost of wines and other beverages.<\/figcaption><\/figure>\n

PC:<\/strong> Costs are in fact an important factor due to the logistics of being located in remote locations. Another factor is that we only have 14 Villas in Patagonia and 12 Rooms in Atacama, so the amounts that we order from each winery to satisfy our guests\u2019 demand is significantly lower thana regular hotel or restaurant. It\u2019s important to mention that our hotel\u2019s restaurants are private for guests only. Added to the diversity that we aim to offer, that makes for an even smaller amount of bottles that we purchase per supplier. However, we have slowly made a name for ourselves and being a part of Relais & Ch\u00e2teaux the industry knows that many guests choose us for the gastronomical aspect and choose to collaborate with us maintaining competitive prices.<\/p>\n

Both in Awasi Patagonia and in Atacama we must have time and private transportation to be able to get our wines to the hotel.<\/p>\n

The most important thing is to be aware of how long it will take for the products to arrive, whenever I have to make a request for wines, I must bear in mind that it will take at least 15 days from the moment I made the request, so the most important here, it is to manage the available and missing quantities well. A great part of this job is not only to know your product very well, but also being extremely organized, anticipatory and maintaining good relations with transparent providers.<\/p>\n

ASI:<\/strong> Why did you take on the challenge of being asommelier in an isolated place such as Fogo Islandand Awasi?<\/p>\n

KC:<\/strong> I have always been an admirer of Zita Cobb, Founder of Shorefast and Innkeeper at Fogo Island Inn. We became acquaintances in 2016. The opportunity to work with such a visionary and accomplished woman was a strong factor inme joining, as well as the experience of living andworking on Fogo Island.<\/p>\n

I\u2019ve wanted to come to Fogo Island since I was a child. I have lived in many regions and have always been attracted to remote areas. This was an opportunity of a lifetime. A chance to collaborate with my mentor Peter Boyd is very much an honour and was also a deciding factor. And last but not least, working closely with Executive Chef Tim Charles has been so rewarding. My friends and peers, former colleagues of his all spoke so highly of him. And they were so right. He is brilliant and a great human being.<\/p>\n

PC:<\/strong> After working on a cruise ship in Southeast Asia I was at a stage in my life where I was looking for something more exclusive and with more responsibilities in order to continue growing professionally, but still young to be eager to try different challenges.<\/p>\n

Since I started my career as a sommelier I have had only one purpose, which is to become a Master Sommelier one day. I was initially drawn to Awasi because I was familiar with Relais & Ch\u00e2teaux and knew about the quality standards they represented. Right from the beginning I was met by a different training and work dynamic that I found appealing. One is accompanied by a great restaurant team but also has a lot of individual responsibilities as a sommelier. I was given the liberty to make changes, I was always supported try new things and trusted my instincts, they just left lead by my experience; I believe here at this point, is the key to professional growth, especially in our field.<\/p>\n

ASI:<\/strong> Being in isolation can be challenging for one\u2019so wn mental health. How do you keep your mindpositive when working in isolation?<\/p>\n

KC:<\/strong> As a team, we look for ways to bring inspirationand positivity into our daily lives through eventsand interactions with guest chefs, sommeliers, food purveyors and others. Personally, I cansay there are seven seasons here and I\u2019ve onlyexperienced a few. There is still so much beauty tosee. Having said that, key to living on any Island, especially with the demands of the hospitalityindustry, is to make time to leave the Island a few times a year. In our industry, it is important to seewhat is outside our own patch. Right after our closurein late November, I headed to Montreal. I visited Vin Mon Lapin and Vin Papillon which was notonly inspiring but reignited my passion and lovefor the wine industry. Tasting wines from lists I admire and from regions and producers lessaccessible to me, brought me much pleasure. It can be rejuvenating for wine stewards andrestaurateurs to go to other establishments forinspiration, relaxation and as well as learning opportunities. Living here, having more time tothink has also allowed me to write more andconcentrate on other artistic aspirations.<\/p>\n

PC:<\/strong> At the beginning it was a bit intense. Getting used to being away from everything and everyone you know, coping with the complexity of logistics(not only for purchases and suppliers) and the pressures that come with any new job. But slowly you start to get the hang of it, and you start to appreciate the little things. There is being able to really do what I like, creating pairings, doing wine tastings with the guests and seeing them enjoy, working together with interesting people on the different teams, creating new friendships, working in parallel with the Chef and creating and enhancing flavours … In short, having the opportunity to improve and grow every day, even with the aforementioned difficulties, is a sufficient source of motivation to have a healthy and calm mind.<\/p>\n","protected":false},"excerpt":{"rendered":"

Editor’s Note: This article was originally published in ASI Magazine, Issue No. 1. It is republished here as part of our ongoing effort to preserve and celebrate some of the magazine’s most enduring stories. Please note that the positions, affiliations, and professional roles of individuals mentioned reflect the time of the original publication and may […]<\/p>\n","protected":false},"author":7,"featured_media":4204,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"coauthors":[41],"class_list":["post-4194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-voices"],"blocksy_meta":[],"yoast_head":"\nSommellerie in the Far Corners of the Americas - Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.asi.info\/?p=4194\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sommellerie in the Far Corners of the Americas - Magazine\" \/>\n<meta property=\"og:description\" content=\"Editor’s Note: This article was originally published in ASI Magazine, Issue No. 1. 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Please note that the positions, affiliations, and professional roles of individuals mentioned reflect the time of the original publication and may […]","og_url":"https:\/\/magazine.asi.info\/?p=4194","og_site_name":"Magazine","article_author":"eatdrinkhalifax","article_published_time":"2026-07-21T18:44:38+00:00","article_modified_time":"2026-07-21T18:46:08+00:00","og_image":[{"width":2560,"height":1709,"url":"https:\/\/magazine.asi.info\/wp-content\/uploads\/2026\/07\/ASI-Mag-Somm-Frontiers-Awasi-Patagonia-Sommelier-Mountain-Backdrop-scaled.jpg","type":"image\/jpeg"}],"author":"Mark DeWolf","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Mark DeWolf","Est. reading time":"16 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/magazine.asi.info\/?p=4194#article","isPartOf":{"@id":"https:\/\/magazine.asi.info\/?p=4194"},"author":{"name":"Mark DeWolf","@id":"https:\/\/magazine.asi.info\/#\/schema\/person\/3a20d9b8c0dc12dd08ecea8d48e599bf"},"headline":"Sommellerie in the Far Corners of the Americas","datePublished":"2026-07-21T18:44:38+00:00","dateModified":"2026-07-21T18:46:08+00:00","mainEntityOfPage":{"@id":"https:\/\/magazine.asi.info\/?p=4194"},"wordCount":3236,"commentCount":0,"publisher":{"@id":"https:\/\/magazine.asi.info\/#organization"},"image":{"@id":"https:\/\/magazine.asi.info\/?p=4194#primaryimage"},"thumbnailUrl":"https:\/\/magazine.asi.info\/wp-content\/uploads\/2026\/07\/ASI-Mag-Somm-Frontiers-Awasi-Patagonia-Sommelier-Mountain-Backdrop-scaled.jpg","articleSection":["Industry Voices"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/magazine.asi.info\/?p=4194#respond"]}]},{"@type":"WebPage","@id":"https:\/\/magazine.asi.info\/?p=4194","url":"https:\/\/magazine.asi.info\/?p=4194","name":"Sommellerie in the Far Corners of the Americas - 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