< img src =" https://pyxis.nymag.com/v1/imgs/569/425/25a3996696e432afbb05619bf17cdc8eed-20260328-NYM-LB-Wine-0345.1x.rsocial.w1200.jpg" alt ="" >< img src =" https://pyxis.nymag.com/v1/imgs/569/425/25a3996696e432afbb05619bf17cdc8eed-20260328-NYM-LB-Wine-0345.rvertical.w570.jpg" width =" 570"
height =” 712″/ > Sarah Markman (imagined above) White wine importer, Chicago, Illinois, and Paris, France
How many of these have you been to?I have actually been pertaining to La Paulée for eight years. It’s altered gradually. It used to be type of stodgy and actually serious, and everybody felt very staid. Now it feels more like a celebration. There’s much more dancing.
How do you choose which bottles to bring?It’s actually difficult. I went a little off the radar since I was sitting at a table with all the collectors and I understood there would be a lot of what I like to call “Fuck you” bottles. So I tried to bring something a little younger, fresher, more lively– an intermezzo in between the old, rare bottles. The most interesting bottles I brought were a Cedric Bouchard La Bolorée– he makes his white wines in a very Burgundian design– and a Prieuré Roch Bourgogne Blanc because that’s what the sommeliers would want to drink. Everybody enjoyed tasting the Prieuré Roch, but they didn’t actually get it. They were more delighted when they saw how the somms responded to it.
Marcus Gillam
Construction CEO, Toronto, Canada
Luis Flores
Wine expert, Bushwick
How did you enter into wine?Before this,
I was an accounting professional, however I really wasn’t a fan of my profession. I wanted to challenge myself, so what much better industry to delve into than red wine, where I had no idea what I was doing? I had zero knowledge. I didn’t even consume alcohol.
Andrew Gottlieb
Global agency development lead, Greenpoint
Lisa Simon
Caviar-company founder, Sausalito, California
Daniel Boulud
Chef, Upper East Side
Chef, you have a great deal of buddies here tonight. What’s everybody talking about?They were stating
,” Oh, more youthful people do not consume white wine any longer.” It’s not true. My daughter went to Tufts with Wolfgang Puck’s boy. He called his daddy and stated, “Can you send me some white wine? We’re starting a red wine society.” Every college kid need to be in one.
Charlene Breggia
Professor, Providence, Rhode Island
Drew Nieporent
Restaurateur, Piermont
Sabra Lewis
Wine adviser, Financial District
What white wine did you bring?It’s a trick. But I’ll share some with you.
Pierre-Henri Rougeot
Winemaker, Meursault, France
Faelan Switzer
Head sommelier, Upper East Side
Daniel Johnnes
Founder and host of La Paulée, Park Slope
Can you inform me how La Paulée started?Wineries in Burgundy celebrate completion of their harvest. They call it a paulée, which originated from the French term poêle, a sauté pan, which they ‘d fill with food to feed the workers and pickers. A good friend of mine’s great-grandfather started the tradition in the French town of Meursault. So 26 years ago I got his blessing to do the very same thing in the United States. Sally Johnnes Manager of La Paulée, Park Slope Rachel Grant Customer-success
specialist, Lower EastSide Ketlyne Edouard CERTIFIED PUBLIC ACCOUNTANT, Woodland Park, New Jersey
Do you consider yourself a wine expert?No. For me, it’s simply a journey of continuous knowing
. If you’re doing a
blind taste, in some cases what you believe it is may not be what’s actually in the bottle. That can modest you. Jenny Tian Graduate student, Boston, Massachusetts Isiah Byrd Sommelier, East Town How would you explain this event to someone not in the wine industry?It’s like the Grammys of stunning white wine
. If you like
wine, you’ll be here. Some of them are
unicorn red wines that Imost likely will never see again
. Kimberly A. Burd Benefactor, Sutton Place Julien Achard Senior operations manager, Edison, New Jersey Pictures by Frankie Alduino Thank you for subscribing and supporting our journalism. If you choose to read in print, you can also find this
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