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— Andre Tchelistcheff"I can count the number of great Cabernets I made at Beaulieu only by taking off my socks and shoes, but I can count the number of great Pinot Noirs on one hand with change left over."
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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.
— Jacques Pepin
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Mmm. O positive, my favorite.” “Is it? I thought it was a cabernet sauvignon.” “So it is,” said Adrian, straight-faced. “My mistake.
— Richelle Mead
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