When guests step into The Wilde on 27, they’re welcomed by sweeping views of Calgary’s skyline, elegant interiors inspired by Oscar Wilde and a thoughtfully curated wine program designed to be discovered one glass, or bottle, at a time.
At the centre of that experience is restaurant director and head sommelier Woody Wu. Holding both the WSET Diploma and ISG Diploma, Wu began his sommelier career at Hawksworth Restaurant in Vancouver before living and studying in the renowned wine regions of Burgundy and Piedmont. Today, he brings a global perspective to The Wilde on 27, curating a wine program that is rooted in storytelling, craftsmanship and discovery.
A wine program built on discovery
Wu believes wine should be an extension of the dining experience, with every bottle contributing to the story unfolding on the plate. Rather than building a static wine list, he has created a highly rotational program that evolves with the restaurant. Guests can expect to discover celebrated producers alongside emerging winemakers, with each selection chosen for its character, sense of place and ability to complement the dish they’re enjoying.
“The goal is always to put something in your glass that makes you pause and ask a question,” says Wu.
His approach is rooted in a deep appreciation for producers who allow their wines to reflect where they come from. “I gravitate toward producers who farm with intention and let their terroir speak for itself,” he says.
Every pairing is approached with the same level of intention, creating an experience where food and wine complement one another seamlessly.
The art of pairing
Whether suggesting a single glass or guiding guests through a multi-course dining experience, Wu’s focus remains the same. Every recommendation is intended to enhance the meal without overpowering it, creating a balance in which both the food and the wine shine.
“Texture and acidity are the first two things I register,” he explains. “A dish can have beautiful flavour, but the pairing lives or dies on structure.”
This thoughtful approach is woven throughout every aspect of the dining experience at The Wilde on 27. Inspired by the timeless elegance of The Picture of Dorian Gray, the restaurant pairs dramatic interiors with panoramic city views, attentive hospitality and an evolving culinary program to create an experience that feels both refined and welcoming.
Creating memorable moments
For Wu, memorable dining is about more than a single bottle or course. It’s about how every element comes together to create something lasting.
“I hope guests leave feeling they experienced something curated and intentional,” he says. “Not just a great meal or a great glass, but a moment where someone who cares deeply about wine decided this combination was worth your attention.”
That philosophy continues to define the experience at The Wilde on 27. Whether guests are discovering an unfamiliar producer or enjoying a thoughtfully paired favourite, every recommendation is selected with purpose. It is an approach that transforms each meal into something memorable, where every glass becomes part of the story.
To learn more, visit thewilderooftop.com and The Wilde on 27’s Instagram.
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