Wine on Starchefs
Doug Frost MS, MW
Kansas City

Doug Frost, MS, MW
By Jim Clarke

Doug Frost is one of three people in the world who have passed both the Master Sommelier and Master of Wine exams. He has worked in many capacities within the wine industry, from waiter to wine steward to writer to wholesaler.

Eventually wine education became the core of Doug’s work. The initials after the name haven’t puffed up his manner, and his down-to-earth, friendly approach wins over classes and readers alike. He speaks about wine frequently, not only helping train the next Master Sommeliers and Masters of Wine, but also at the Cheers Beverage Conference, the Telluride Wine Festival, and many other events. He writes for a number of national publications including Santé, where he is a contributing editor, and as the beverage columnist for the Kansas City Star.

He has written two books, Uncorking Wine in 1996 and On Wine in 2001; both remain popular with professionals and consumers.

Doug developed an interest in wine while waiting tables. After many years working in restaurants he eventually became a wholesaler, and for 14 years he represented fine wines from the U.S. and abroad.

These days Doug concentrates on his writing, but also spends time organizing, speaking, and judging at various festivals and competitions. He is the program director for the Monterey Wine Festival, the U.S.’s oldest continuous wine festival. He directs America’s Best Wine Lists, a competition sponsored by the National Restaurant Association Educational Foundation, and consults for United Airlines.

Doug’s devotion and knowledge has earned him the respect of his peers, including a nomination for the James Beard Outstanding Wine and Spirits Professional in 1996. On top of his wine-related activities, he stills find time to write about food, art, and music for a number of publications, including film reviews for National Public Radio.

Doug's blog can be found at

Related Links:
  • Spanish Wine and Cheese
  • News from the Floor
  • Wine Preservers
  • Wine Collectors and Restaurants

  •  Published: December 2004