Doug Frost is both a Master Sommelier and a Master of Wine, who resides in Kansas City, Missouri. Doug does wine and spirits consulting in a range of fields, and works as a wine writer.
Doug reflects on his career in restaurants, distribution, writing, and consulting in this conversation, touching on his varied adventures in the wine and spirits trade. He remembers cellar visits in the Rhone Valley, describes the wine scene in Kansas City over the years, and speaks to the changes within the Master Sommelier program. He also articulates his thoughts on hospitality, service, and tasting.
479: Christopher Howell Doesn't Want It To Be About Him
478: Jason Lett Is Not At Peace
477: Mary Ewing-Mulligan Says Intro Books Don't Sell...More Than Several Million Copies
476: Christophe Roumier Has A Family History Written In Wine
475: Giacomo Oddero Remembers the People Who Believed in Barolo
474: Rod Berglund Is Not Just A Swan Clone
473: Tomoko Kuriyama Explains the Burgundy Mindset
472: Anthony Hanson Washed Burgundy's Dirty Laundry
471: Jeff Kellogg Enters the Other Side of the Wine Business
470: Jacques Seysses Knew It Would Never Be Worse Than 68
469: Mimi Casteel Thinks Your Sustainability Sucks. Try Again.
468: David Ramey and the Evolution of Chardonnay
467: Benjamin Leroux Explains How Winemaking in Burgundy Has Changed and Why It Will Change Again
466: Joe Rochioli Jr Built a House for Pinot Noir
465: Ken Wright Went Looking for Aroma
464: Russell Hone and the Killer Wine Tasting
463: Brenna Quigley and the School of Hard Rocks
462: David Hirsch and the Hirsch Vineyards Lighthouse
461: White Burgundy Maestro Pierre Morey
460: Joel Peterson and the Winemaking American Dream
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