Wine Merchants 

By Sarah Eaman, LJI 

All it took was a sip of sparkling wine at an Italian fair for an idea to emerge. Established in 2018, that concept evolved into Les Importations Privées Taoba. Taoba Côté Pickard’s interest in wine began at home in the Eastern Townships, where she grew up, and where family meals fostered her love of food and wine. 

While the initial inspiration began with Taoba and her husband, she was able to join forces with sommelier Valérie Beauregard, also from the Townships, and continue her vision for importing wine from Italy. The focus of the import business is restaurants in the Eastern Townships. Taoba quit her job in Montreal so that she and her business partner Valérie could concentrate their efforts in the region. The business partners were able to get their name out in the world of competitive private wine imports with the help of Sharon Dawe, Account Director, Canada’s 100 Best Restaurants guide. Sharon’s experience and contacts in this particular market was instrumental in facilitating numerous introductions, many through wine tasting events and organised dinners. 

Les Importations Privées Taoba currently imports for Mollies Café, Dinette & Buvette in Sutton, the restaurant La Selva in Bromont and supplies the wine for events at the Galerie Blanka in Knowlton. While many of the wines they import are from the Salvetta vineyard in Trentino, the majority of the wine is from the Lusenti vineyard found in the Emilia-Romagna region of Northern Italy. Last year Valérie visited the vineyard with Taoba where they met up with Martina Ferri, the granddaughter of the man who started the Lusenti vineyard, who they work very closely with. 

Their import list is quite stable and although restocking takes time the goal is to remain in the Eastern Townships and grow the business. The focus is to sell to restaurants however they also welcome individual clients with larger orders. To see their wine list visit lesimportationspriveestaoba.com or for any questions call 450-931-0029. 

Discover more from

Subscribe now to keep reading and get access to the full archive.

Continue reading