Years ago, I took a week-long wine course at the French Culinary Insitute. Our teacher was master sommelier Roger Dragorn, someone tops in the business of a high class pour. Honestly, me and my fellow students were totally ignorant in our approach to wine, mimicking...
I first met sommelier Étienne Guérin when he was working at M. Wells. It was back when the Long Island City restaurant was in its early days, a follow-up to the owner’s Quebec-influenced establishment of the M. Wells...
