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From Fine Arts to Culinary Arts

Blue Hill at Stone Barns wine director Thomas Carter found his calling in a bottle of Beaucastel
Issue: February 28, 2011

Thomas Carter's path to a career in wine began while studying ancient art and architecture in southern France for a fine arts degree at Columbia College. A birthday dinner and bottle of Château de Beaucastel Châteauneuf-du-Pape Hommage à Jacques Perrin Grande Cuvée 1989 at Alain Ducasse's Wine Spectator Grand Award-winning Le Louis XV in Monte Carlo inspired him to enroll at the Culinary Institute of America, in Hyde Park, N.Y. After graduating, a stint as a sommelier at Mario Batali's Otto Enoteca and Pizzeria, a Best of Award of Excellence-winner, led to posts at Le Bernardin, the now-closed Alain Ducasse at the Essex House and now, the renowned farm-to-table restaurant Blue Hill at Stone Barns, where first lady Michelle Obama hosted a luncheon for spouses of world leaders in 2010. Carter spoke with tasting coordinator Nathan Wesley about how he approaches wine pairings to match chef Dan Barber's Greenmarket-inspired food and about his choice pours for each season.

For the full article, check out the new issue of Wine Spectator, on newsstands February 1, 2011.

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