Cuvée Daniel During a wine buying and tasting trip across France in March of 1999, Chef Daniel Boulud discovered the gem that has since become the first Cuvée Daniel, a 1999 Graves made from a blend of Cabernet Sauvignon and Merlot grapes. Few New York restauranteurs and wine directors apply such a hands-on approach to tasting au Château to complete their wine cellars. Even fewer have the opportunity to select a cuvée for their own private label. The medium-bodied, elegant wine has notes of dark ripe berries and hints of mocha, smoke and vanilla and has been aged in French oak for twelve months. This fine red Bordeaux is the collaborative fruit of two notable winemakers, Bernard Pujol, formerly of Château Pape Clément, and Hubert de Bouard, co-owner of Château Angelus. Says Sommelier Philippe Marchal, "I think people like it because it is personal. For us, it is important that there is a story behind the wine, and that it is made by people we have a connection to." Cuvée Daniel is offered both by the glass and by the bottle at DANIEL, Café Boulud-New York, DB Bistro Moderne and Café Boulud-Palm Beach. It is also available for purchase at Sherry-Lehmann, 679 Madison Avenue at 61st Street, New York City.