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 PepinAbout author
- Author's profession: Chef
- Nationality: french
- Born: December 18, 1935
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In the vaults of our hearts and brains, danger waits. All the chambers are not lovely, light and high. There are holes in the floor of the mind, like those in a medieval dungeon floor - the stinking oubliettes, named for forgetting, bottle-shaped cells in solid rock with the trapdoor in the top. Nothing escapes from them quietly to ease us. A quake, some betrayal by our safeguards, and sparks of memory fire the noxious gases - things trapped for years fly free, ready to explode in pain and...
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