Nick Fauchald
April 01, 2008

David Stemmle, 32, left his job in a Duke University biology-research lab to develop a line of butters flavored with red and white wines—each four-ounce tub contains a half-bottle’s worth. At room temperature, they’re spreadable; when melted, they make instant sauces. $7 each; headstartgourmet.com.

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