André Hueston Mack, winemaker and owner of Mouton Noir Wines, thinks of himself as something of a black sheep within the wine industry, hence the name “Mouton Noir” which is French for “black sheep.” But, I think of him as something closer to genius. Just six months into his career as a sommelier, he won the prized distinction: Best Young Sommelier in America in 2003. With such a quick ascension among the ranks of sommeliers, you might be surprised to learn that André is self-taught. As a waiter in a Texas steakhouse, he realized that wine must be significant if the most expensive meal on the menu was $50, but the most expensive wine was $5000. His work ethic motivated him to study wine for hours after work, reading every wine book and tasting every type of wine he could get his hands on. For he knows that you aren’t necessarily born with a gifted palate, you get better with practice. He then mastered the role of wine director at Thomas Keller’s distinguished three Michelin starred restaurants—French Laundry and Per Se—before becoming a winemaker and creating his own label, Mouton Noir
Written by Janelle Carter of The Cork Chronicles
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