Jim Clarke is the wine director at Megu, a Japanese restaurant in Lower Manhattan.
These were suggested by Alexander LaPratt, wine director of New York's DB Bistro Moderne.
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It's the work of American-born wine director Joshua Adler, who also oversees SpringWine (52 rue de l'Arbre Sec, 01-58-62-44-30), the retail shop down the street.
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Just then, I Trulli's owner and wine director, Nicola Marzovilla, appeared.
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According to Jordan Ogron, assistant general manager and wine director of the Los Angeles restaurant Fig and Olive, not many of his customers drink Vermentino.
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Then I had a chat with Thomas Pastuszak, wine director at New York's Nomad restaurant, who said the best match wasn't between wine and food at all but between wine and diner.
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Jesse Salazar, wine director of Union Square, told me that most people who sought out Pinotage were "wine beginners" who had read about but never tried the grape, or people who had recently been to South Africa.
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"Chenin is France's answer to German Riesling, " said Daniel Johnnes, the wine director of Daniel Boulud's restaurant group, at a recent gathering of New York sommeliers in my living room as we prepared to taste some 25 Chenins.
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Joe Carroll, wine director at St.
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The sales director at wine merchant Berry Brothers and Rudd calls the last six months "the most astonishing time for the market I have ever seen".
Scott Carney, master sommelier and director of wine education at the International Culinary Center based in New York, teaches students to visualize the scent notes found in wine.
Windows on the World had a wonderful Director of Wine, Kevin Zraly, who I had first met when he worked near my hometown at the De Puy Canal House in High Falls, NY.
S., the resident director of wine education and a master sommelier, who came bounding into the lounge one evening with a wire basket of empty bottles (from an outdoor tasting) and a waiter's corkscrew wagging from his back pocket.
Robert Boutflower, the firm's private sales director, said English wine has lacked body in the past because of the cooler climate.
Klaus Schaller, director of a world-famous wine research institute at Geisenheim in the Rheingau, insists that the blend of mustard, wurst and wine tastes good.
"We want to make wine fun--less intimidating, " says Stephanie Gallo, director of marketing for the privately held company and granddaughter of company cofounder Ernest.
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