Publisher Richard Elia (left) and President Guiliano (right) present an NYIT/QRW Professional Excellence in Culinary Award to Drew Nieporent in 2004.

FRUITS OF KNOWLEDGE

Celebrated restaurateur Drew Nieporent calls him “an expert crackerjack wine person.”

But to cultivate his own palette, President Guiliano underwent an “on-the-job” training when he was an undergraduate student at Brown University. 

“During my junior year, a friend and I decided we’d go out to dinner once a week and try as many different wines as we could,” he says. “By the time I graduated, I was collecting wine by the case.”

For the true oenophile, however, a knowledge of wine goes beyond food pairings, tannins, and aromas—something President Guiliano discovered the hard way.

“One of the other things I quickly learned was not to leave wine out in the heat,” he says. His first case exploded in the garage on a hot summer day.

“You might say it was a trial-by-error education,” he adds.

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