"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."

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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.

— Andre Tchelistcheff