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Schoonmaker traveled around France with Baudoin several times, and visited many winegrowers, particularly in Burgundy’s Côte d’Or. Baudoin introduced him to some of the best, and Schoonmaker soon followed Baudoin’s lead in selecting only certain lots, or casks, of a particular cru in a given vintage – writing everything down methodically in a little black notebook.
"Inevitably I came to associate any wine I met with a specific place and a particular slant of history. I learned to perceive more than could be deduced from an analysis of the physical elements in the glass. For me, an important part of the pleasure of wine is its reflection of the total environment that produced it. If I find in a wine no hint of where it was grown, no mark of the summer when the fruit ripened, and no indication of the usages common among those who made it, I am frustrated and disappointed. Because that is what a good, honest wine should offer." - - Gerald Asher
The Spanish Artisan Wine Group - Gerry Dawes Selections was founded on the principles of the aforementioned pioneer wine importers. I never knew Frank Schoonmaker, but I always admired the fact that he greatly appreciated the wines of Spain (he spent several years in Spain during WWII as an undercover O. S. S. officer; ironically decades later I would be assigned to Rota, Spain as a Russian linguist with a Top Secret security clearance [tracking the Russian fleet in the Mediterranean]).
For more than 10 years, I also worked with Leonardo LoCascio, who founded Winebow with Peter Matt and became one of the best-known names for quality Italian wines. I helped establish Winebow as a force in top New York restaurants. I was Winebow's top restaurant sales consultant, selling $1,500,000 per year to sixty top restaurant accounts, at a time when wines sold for about 25% of their current prices. After Winebow, I spent a brief period with another New York distributor, then left that position to pursue my career as a writer on Spanish gastronomy, wine and travel.
During my time at Winebow, in 1989, I founded The Chefs From Hell Acrobatic Unicyclists & Winetasters Club, whose members included Thomas Keller, Tom Colicchio, Michael Lomonaco, Rick Moonen, David Burke, Bobby Flay, Martha Stewart, Andy Pforzheimer, Mario Batali, Tom Valenti and a number of other talented and now well-known chefs.
Chefs Quint Smith, Mario Batali and Bobby Flay at a Chefs From Hell Luncheon at Martha Stewart's home in Westport, CT.
Except for a few wines that they imported for volume sales (very dignified wines such as Robert Haas Vineyard Brands La Vielle Ferme Rhône Valley wines from the Perrin family of Château de Beaucastel fame and even then the interventionism was minimal), they did not encourage their producers to make the the hyper-commercial types of wines "that the market is asking for."
Gerry Dawes at The James Beard Foundation Awards 2014, New York City
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés. ". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
Pilot for a reality television series
Gerry Dawes can be reached at email@example.com; Alternate e-mail (use only if your e-mail to AOL is rejected): firstname.lastname@example.org