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How Sommelier André Hueston Mack Became a Renaissance Wine Man © Provided by Food & Wine Demetrius Freeman / The New York Times / Redux What can we do next? is a question that André Hueston Mack seems to ask himself constantly. He left a career in finance to become one of the best sommeliers in the world. He worked at some of the top restaurants in the country, launched a wine label, owns a restaurant, and, as of the time of this interview, is about to open a bakery. Here, Mack talks about his career, the styles of wine he loves, and his hopes for the future.

United statesAndre mackHueston mackDemetrius freemanNew york timesWine demetrius freemanPinot noirWillamette valley pinotOld worldNoir wines horseshoesOregon syrahWashington cabernetஒன்றுபட்டது மாநிலங்களில்ஆண்ட்ரே மேக்ஹூஸ்டன் மேக்டெமெட்ரியஸ் ஃப்ரீமேன்