If food is the body of good living, wine is its soul.
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.
You don't do oysters and red wine together. That's a no-no; you just don't do that. I love a nice white wine with oysters.
Cheese that is required by law to append the word food to its title does not go well with red wine or fruit.
At my dinner parties, I like to serve cheese after the main course because you still have red wine in the glass, and it goes very well with the cheese. And that is what they do in France, and I think they set a good example.
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.
One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.
I really enjoy simple things in life. I just like the idea of bringing together a few ingredients and being able to transform it into something delicious and warm that my friends can sit around and enjoy. Most of my socializing is based around good food and good wine.
