How does Eric Ripert decide which wines to pair with his menus?

I like hearty food in the winter, I like light food in the summer — I think like the majority of people. In the summer, I have a tendency to drink rose or white, and then in the winter, I have a tendency to drink red. And, therefore, we use red in our cooking a lot — we do a lot of red wine sauces and red wine broths for food that goes really well with red wine. We have a grilled octopus with a red wine sauce and fried shallots.

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