{"id":4504,"date":"2020-11-11T08:15:42","date_gmt":"2020-11-11T13:15:42","guid":{"rendered":"https:\/\/wine365.com\/?p=4504"},"modified":"2020-11-11T09:42:17","modified_gmt":"2020-11-11T14:42:17","slug":"doug-frost","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/doug-frost\/","title":{"rendered":"Doug Frost"},"content":{"rendered":"\t\t
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Doug Frost is a Master of Wine and Master Sommelier as well as an author and wine consultant based in Kansas City, Missouri. In 1991, he passed the rigorous Master Sommelier examination, and two years later became America\u2019s eighth Master of Wine. He was the second person in history to complete both exams, and more than a quarter century later he is still\u00a0one of only three people in the world<\/em>\u00a0to have achieved both these remarkable distinctions. According to\u00a0USA Today<\/em>, \u201cFrost likely knows as much as anyone in the world about how to make, market, serve and identify wines.\u201d<\/p>

The Wine Spectator has bestowed the accolade of Master of Spirits on Mr. Frost. In 2006 Frost, along with partners Dale DeGroff, Steve Olson, Paul Pacult, Andy Seymour, and David Wondrich, created BAR (Beverage Alcohol Resource), a spirits and cocktail educational organization; Cheers Magazine selected BAR and its founders as Innovators of the Year for 2007. Frost was awarded Beverage Innovator of the Year 2009 by Cheers Magazine. He continues to teach and examine for BAR and within the Master Sommelier and Master of Wine programs.<\/p>

His first book,\u00a0Uncorking Wine,<\/em>\u00a0was released in the summer of 1996, and Frost\u2019s next book,\u00a0On Wine,\u00a0<\/em>published by Rizzoli International, was released in the fall of 2001. The\u00a0Washington Post<\/em>\u00a0called it \u201cfabulous, witty, engaging and wise\u2026 conveys more accumulated wine wisdom than most books 10 times as thick.\u201d Frost\u2019s most recent book,\u00a0Far From Ordinary: The Spanish Wine Guide,<\/em>\u00a0was released in October 2005; the third edition was released in 2011. He is currently working on his many contributions to the upcoming\u00a0Oxford Companion to Spirits and Cocktails<\/em>, due to be released in 2020.<\/p>

Frost is a contributor to multiple wine, food, and lifestyle publications and has founded and judges many wine competitions over the years. Additionally, Frost is the creator and host of the KCPT-TV hosted short series called FermentNation; the show has garnered two Mid-America Chapter Regional Emmy\u00ae Awards, in 2015 and 2017. His previous TV show,\u00a0Check Please, Kansas City<\/em>!, was also nominated for a Mid-America Chapter Regional Emmy\u00ae Award. He also appears as a featured judge on Public Television\u2019s The Winemakers<\/i>, PBS\u2019s first nationally broadcast reality show. After a decade and a half Frost continues as United Airlines global wine and spirits consultant, selecting tens of thousands of cases of wines and spirits each year for service aboard the world\u2019s most important worldwide carrier.<\/p>

He consults with many retailers, restaurateurs, wineries, and distillers in the realms of marketing, merchandising, sales, education, and sensory perception. Mr. Frost lives with his wife and two children in Kansas City, where he spends his spare time listening to his massive punk rock, vintage jazz, and weird music collection.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1.\tHow did you get into the wine business? <\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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I started washing dishes in restaurants when I was 15 and I quickly figured out that there was better money in the front of the house.\u00a0In the late 70s, I started at a restaurant in Kansas City where there was a wine steward named John Skupny. He took me to my first wine tasting and I was pretty much hooked at that point.\u00a0<\/span><\/p>

Skupny and his wife today own Lang & Reed, a dedicated Cabernet Franc producer, so I had a pretty great first mentor. There were a lot of good wine people in KC and one of them hired me to be a salesman for a distributor with a ridiculous book \u2013 you name it, we had it. I just kept going from there.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. What are the most frustrating and rewarding parts of your job?<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tI love teaching about wine and showing people how to interpret what they taste. It\u2019s an endless fascinating process that changes with every audience, and with each different wine. These days it\u2019s impossible to have such gatherings and I really miss that. I miss that restaurants are either closed or are functioning with only a modicum of business. And I\u2019m most frustrated that I can\u2019t sit at a bar and have a drink \u2013 but then those are minor problems compared to what many people are experiencing.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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3. What is your most memorable\/funniest\/craziest wine experience?<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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That list is absurdly long \u2013 early visit with Jim Clendenen at Au Bon Climat or Randal Grahm set my mind whirring in ways it has never stopped. Marius Gentaz-Dervieux, Manfred Pr\u00fcm, Paul Pontallier, David Lake, Stephen Cary, Paul Draper, Aubert deVillaine, Francois Jobard, Leonardo LoCascio, the list goes on and on for me of people with whom visits were really life-changing.\u00a0<\/p>

Maybe most importantly, Kevin Zraly used to come and teach in Kansas City. I learned from him how you can inspire people with wine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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4. What is an upcoming trend you see in wine?<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The younger drinkers are insisting that we wineries [Doug owns Echolands Winery in Walla Walla] do more than talk when it comes to restoring nature in the vineyards, respecting the wine as it is, and being responsible to future generations in our choices from grape to glass. I don\u2019t believe in using meaningless buzz words like \u201cclean\u201d or \u201cnatural\u201d but we are trying to plant as much bio-diversity on our property as there are vines. We make one pet-nat without sulfur (though most wines require a touch of sulfite) and we\u2019re going to keep going down that path. The trend towards demanding that wineries be respectful of nature, be responsible to its community and to its workers, and to give back whenever possible isn\u2019t going away; it\u2019s gaining strength.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Doug\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Doug Frost<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Master of Wine and Master Sommelier<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\"JACK OF ALL TRADES, MASTER OF TWO \"\t\t\t<\/p>\n\t\t\t\t\t\t\t

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5. What is the best piece of advice someone has given to you? <\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tA friend of mine pointed out that putting a good wine in your cellar to age is a waste of time. Only put great wine down there if you hope to have an amazing experience in a decade or two. Good wines are meant to be consumed early, so do that as much as possible.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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6. What is one tip you have for someone just getting into wine?<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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It\u2019s difficult to taste alongside other people these days but it\u2019s something that helps you quickly sort out your sensitivities, preferences, and interests. Other people who are as enthusiastic as you are can teach you a lot even if they don\u2019t have fancy letters after their names.<\/p>

Oh, and wear a mask. For goodness’ sake, people, put on a\u00a0 mask.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Nominate someone for Wine Pro Wednesday:<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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