Arthur Hon approaches the curation of his guests’ wine experiences as a multidimensional canvas for his creativity. Born in Taipei, Hon moved to the San Francisco Bay Area with his family as a teenager. Rebelling against the competitive academic track his parents sought for him, Hon secured a coveted spot at the Art Institute of Chicago and pursued a degree as a graphic artist. Yet, part-time restaurant jobs ignited Hon’s passion for wine, setting him on a different path. After he graduated, he went on to become the beverage director at Chicago’s Sepia restaurant and then Proxi.
Hon moved to New York in 2017 for the opportunity to work at Union Square Hospitality Group’s (USHG) Union Square Café. Next, he spent two years as beverage director at David Chang’s Momofuku Ko, where he helped the team reimagine their business model during the pandemic closure. Last year, Hon returned to USHG, taking the helm as beverage director at one of the group’s crown jewels: the Modern, a Wine Spectator Grand Award winner located in the Museum of Modern Art—a fitting location for the artist-turned-sommelier. Hon spoke to senior editor Kristen Bieler about the connections between art and wine, managing dramatically different wine programs and his favorite value regions.
Wine Spectator: After studying to become a graphic artist, what drew you to a career in wine?
Bu hikaye Wine Spectator dergisinin November 30, 2022 sayısından alınmıştır.
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Bu hikaye Wine Spectator dergisinin November 30, 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Shipwrecked Champagne Hoard Discovered Near Sweden
It sometimes feels like wine has a habit of falling into the briny deep. On July 23, Polish wreck diver and underwater photographer Tomasz Stachura announced that he and his Baltictech team had discovered the wreck of a 19th-century sailing ship near Öland, an island off the coast of Sweden—and it was crammed with bottles of Champagne and mineral water.
Openings: The Latest in Napa Tasting
Several new tasting options have opened in Napa Valley, particularly in downtown Napa where wineries are launching satellite tasting rooms. Standing out from the crowd means trying new approaches. Here are some highlights:
War in Middle East Affects Vintners
The 2024 harvest at Israel’s Dalton Winery was punctuated by nonstop rocket and drone attacks launched from just across the border in Hezbollah-controlled southern Lebanon.
Wineries Sue Napa County in Federal Court
Three Napa wineries filed a joint lawsuit in federal court in September alleging that Napa County officials violated their constitutional rights.
Savoring Persimmon Season
For many, persimmons are an enigma ingredient. Chef David Nayfeld of Award of Excellence-winning Che Fico in San Francisco and its Best of Award of Excellence sibling dangling persimmons off the tree with a stick at a childhood friend's house before realizing what they were. \"I remember his parents saying, 'Hey, don't hit the persimmons, those are food!\"\"
Tasting Plate: A German Six-Pack
Though it boasts Western Europe’s largest population and biggest economy, Germany is nowhere near the cheese juggernaut its neighbors Switzerland and France are. That said, the Germans love their fine cheeses, and they do turn out some excellent ones, fortunately including more than a handful that are currently available here in the U.S.
Gigondas Blanc Est Arrivé!
Ask winemakers in the Southern Rhône to name the most exciting white grape in their region and you will hear a growing number of them say \"Clairette.\"
Kistler's DARKER SIDE
Russian River Valley Pinot Noir ups the ante at the house that Chardonnay built
THE SPLENDOR OF CHAMPAGNE
THE REGION'S LEADING PRODUCERS DELIVER HIGH QUALITY AMID A DIVERSE RANGE OF STYLES
MICHAEL BATTERBERRY: 1932-2010 Gourmet, Journalist, Gentleman
Before Food Network, Top Chef or Yelp ... before the term “foodie\" ... before tomatoes were heirloom and sushi was fast food... back when fancy restaurants were always French... Michael Batterberry and his wife, Ariane, were working to celebrate and elevate the status of American chefs and international cuisine. Julie Mautner, Food Arts' former executive editor, looks at the life and legacy of her late mentor, affectionately known as The Bat.
