About
My Mission
“Help visitors and subscribers to Peter Martin Wines select premium wines at a price that fits your budget, perfectly matched to your special occasion, corporate event or a more intimate private gathering.”
About Peter Martin
In over thirty years of experience in the wine industry Peter Martin held executive positions with quality importers and consulted with retailers, restaurants, private clubs, and individuals. Now Peter Martin offers access to his experience in many different ways—-including invitations to view private cellars of prominent wine collectors and personalized advice on wine selection by clicking on the Ask Peter (activate) feature.
One learns of wine as one strolls through life with all your senses alight. Peter Martin’s highly developed palette started as a teenager when traveling between England and The United States. As a child he spent several years with his urbane Grandfather and Taunte Marie in Manhattan among the fine dining establishments such as Le Bourgogne and Longchamps, Le Perigord, Le Pavillion, Lutece The Oyster Bar. . He was exposed to great cellars and accompanying food while attending Oxford University. (High Table at All Souls College) While at Oxford, having to dine out when the college kitchen was closed, he was treated by the young Frenchman Raymond Blanc who would gain fame at Le Manoir aux Quat’Saisons. Mr. Martin’s first career was in trade Publishing at W.W. Norton & Company where he would be required to entertain the finest literary types in Manhattan. In his early twenties, he joined several private clubs, which opened new avenues of wine. First, The Players, with the theatre set on Gramercy Park. This included his own private cellar at The Union League Club in Manhattan and The Carlton Club, London. The Union League was known as the best food in Clubland as Andre Joanlane founding Chef of Le Grenouille was Executive Chef In Boston he would live at The Algonquin Club in Back Bay and then joined the St Botolph Club on Commonwealth Avenue, with the esteemed legendary Manager and Chef Mario Bonello where fine dining and wine went hand and hand. Mario trained the restaurateur Barbara Lynch, and his portrait hangs in the Club today.
While hosting a private luncheon in honor of Becky Wasserman, an American and Philadelphian who moved to Burgundy to encourage small growers to Estate bottle rather than sell to the Negociant (2019 Decanter Hall of Fame recipient) at The Union League Club. Becky turned to me and exclaimed, “with your palette and love for wine, you should be in the business.!” The next day I switched my career from Trade Book Publishing to Wine Importing, working for Becky’s Manhattan Importer. Hence I established and accompanied the top winemakers from France throughout Manhattan’s top restaurants. The first recipient of Decanter’s Man of The Year, Serge Hochar and I spent a good deal of time helping to establish Chateau Musar in Manhattan. Other recipients include 2014 Jean-Pierre and Francois Perin of Chteau Beaucastel,; Paul Symington, Portugal where I sponsored a Port trading at my club, which resulted in 100 point reviews from the Press. 2010 Aubert de Villaine, Burgundy: 2009 Nicolas Catena, Argentina where I launched their brand at The Four Seasons Restaurant on Park Avenue; 2008 Christian Mouix, Bordeaux: 2006 Marcel Guigal: 1996 George Riedel, Austria where Le Chanterelle was the first restaurant to use his exquisite glassware designed specifically for different grape varieties; Marchese Pierro Antinori.
Mr. Martin has lectured at The Culinary Institute in Hyde Park, New York. He helped establish The Nantucket Wine Festival and has lectured at The Epcott Wine Festival. He has hosted countless wine dinners and tastings.
While working for Importers and Wholesalers Mr. Martin came in contact with the finest chefs and restaurants. Jean-Georges Vongerichten during his first Manhattan experience at The Lafayette in The Drake Hotel. He would dine often seven times a week with top winemakers from around the world as they knew if their wines were represented on the wine list would help recognition. His friendship led to the opening of his own establishment Jo Jo. He now has thirty-five around the world. Other chefs include Thomas Keller. Eric Ripert, David Waltock, Andre Joanlanne.