Nicolas Prieto

SOMMELIER
Written By Nicole Borden

Grand Hyatt | New York | October 2018

FEATURED DISHES


Lobster Bisque, Roasted Fennel, and Lemon Cream paired with Chardonnay, Phillipe Chavy, Meursault, Burgundy, France, 2009

Pan-seared Diver Scallops, Clam Sauce, Bacon, and Sunchoke Chips paired with Albariño, Torres “Paso das Bruxas,” Rias Baixas, Spain, 2017

Duck Breast, Parsnip Purée, Turnips, and Huckleberry Sauce paired with Pinot Noir, Halleck Vineyard, “Three Sons Cuvée, Russian River Valley, Oregon, 2012

Pork Chop, Apple Purée, Brussels Sprouts, Bacon, and Natural Jus paired with Red Blend, Château Haut-Beausejour, Saint Estephe, Bordeaux, 2014


Photography by Caroline Hatchett

Nicole Borden
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