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Daniel Boulud

Daniel Boulud was raised on his familyís farm
near Lyon, where he grew up surrounded by
the rhythms of the seasons, the wonders
of produce fresh from the fields, and of
course, his grandmotherís inspiring home
cooking.

After being nominated as a candidate for
best cooking apprentice in France, Daniel
went on to train under renowned chefs
including Roger Vergé, Georges Blanc and
Michel Guérard. Following two years in
Copenhagen where Daniel worked as a chef in
some of the city’s finest kitchens, he made his
way to the United States. His first position here was
as chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York’s Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
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Daniel Boulud's Recipes:
1.

Crab, Mango and Cucumber Salad
Wine Suggestion: Hugel Pinot Blanc 'Cuvee Les Amours' 2000


2.

Sea Scallops with Mashed Potatoes and a Red Onion Confit
Wine Suggestion: Miner Family Vineyards Chardonnay 2000

 

3.

Crisp Paupiette of Sea Bass in a Barolo Sauce
Wine Suggestion: M. Chiarlo Riserva 1995

 

4. Chicken Grand-mère Francine
Wine Suggestion: Domaine Bastide-Blanche Tradition Unfiltered 1999
5. Light Vanilla Cakes with Quick Berry Marmalade
Wine Suggestion: La Spinetta Moscato d'Asti 2001

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PICKS OF THE MONTH

Larmandier-Bernier “Terre de Vertus” NV
Champagne, France
A great expression of terroir: chalk and mineral notes along with with lemon peel and floral elements. This is a racy and intense bubbly made with grapes from the best hillside in Vertus; it stands alone as an aperitif, but will also complement many fruit-based desserts.

Bodega Terrazas de los Andes Afincado Malbec 2001
Mendoza, Argentina
Argentine value at a higher price point: this Malbec is full, rich, and round, with dark chocolate, roasted coffee, plum, and blueberry, all edged with a light spiciness. Serve with beef, lamb, or barbecue.

Doug Frost, MS, MW

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.

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Questions for the Sommelier?

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Wine Tips: Doug Frost, MS, MW

1.The matter of wine glasses is important but much overstated at the present moment. A glass designed for Bordeaux can make the Bordeaux's aromas more obvious, and prettier. But the same glass won't ruin another wine if you, for instance, happen to pour an Aussie Shiraz in it.

In fact, just about any glass with a tapered bowl to it can express the aromas in a wine. And while the high-end glasses can enhance an aroma, once you pour the wine in your mouth, one glass is pretty much the same as another.


But most of the enjoyment of a wine comes from the aroma, so selecting a glass that is at least designed for any wine, if not for a specific wine, ought to enhance the aroma.

More importantly, make sure any wine glasses you utilize are clean. Glasses stored in a cardboard box probably smell like a cardboard box. Glasses should be rinsed and dried with a clean, cotton cloth.

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Holiday Cheers: Hosting a Wine Tasting Party

The holidays are upon us, which means it's time to polish the silver, break out the fine china, and get ready to entertain. Or maybe you'd rather open the package of plastic silverware and stack up the paper plates? Whichever sounds more your style, there's nothing like a few bottles of wine to enhance the holiday festivities. You may be hesitant to throw a wine tasting party imagining that you must be a wine connoisseur with a cellar full of vintage Bordeaux to host a proper event. We beg to differ; anyone can have an enjoyable, enlightening and stress-free wine tasting party. We've provided a few tips to send you in the right direction. You certainly don't have to follow all of these guidelines to have a successful party, but taking these ideas into consideration will guarantee a wine tasting celebration that will both entertain and educate.

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StarVintner -Nieto Senetiner: Argentine Snapshot

Nieto Senetiner is a picture of the world of Argentine wine. They have a long history, are located in the country’s most famous wine region, and grow the grapes that the country is known for. Consider:

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