Universal What? Doug Frost on Chocolate, Liver & Onions, and the 100-point Wine Rating System


Doug Frost MS, MW at the Worlds of Flavor Conference at CIA Greystone, November 8, 2008.

Over the weekend, at the Culinary Institute of America Greystone’s Worlds of Flavor Conference in California’s Napa Valley, “A Mediterranean Flavor Odyssey,” I sat in on “Delicious Pairings: The Wines of Rioja and the Best of Basque Tapas,” a seminar I helped put together, hosted by Doug Frost, one of only three people in the world to be both a Master Sommelier and a Master of Wine, and Patxi Bergara, San Sebastian’s most creative pintxos chef.

I had wisely decided to set up my FlipVideo Camera in the front row, and although I plan to post Rioja-related clips here at some point, I decided to begin with something a bit more general: a short, two-minute commentary by Doug Frost on the notion of a universal palate.

Incisive and perceptive, his comments are also very, very funny.

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