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| What do you think makes Merlot so special? It is like Esperanto ... everyone can speak Merlot.
Which topic could you talk about for days on end, if anyone would listen?? Thoroughbred horse racing
If you could have dinner with 1 bay area resident, who would it be?
Wayne Thiebaud
Where does your sweet tooth take you in desperate times?
Melon confit
What is your favorite treasured possession? A Sigmar Polke painting from 1989
If you could get any reservation on a moment's notice, which Bay area restaurant would it be? Quince
What is your favorite secret junk food? Iranian pistachios
What is your greatest extravagance? Contemporary architecture
Which vice could you not live without: sugar or butter? Sugar
Which vice could you not live without: coffee or wine? Red Wine
On what occasion do you lie about your wine knowledge?
When I am with 'star' winemakers.
Where is your favorite weekend hideaway within a 3 hour drive?
Hotel du Palais in Biarritz (oops, wrong continent!)
If you had one last sip of wine.... What would you choose?
1967 Château D'Yquem
Which is your favorite neighborhood restaurant? Lunch at Redd and dinner at Ad Hoc in Yountville
What is the quality you most admire in a man? Hardworking
What is the quality you most admire in a woman? Elegance or wit
What is your favorite food and wine pairing? Szechuan gong bao chicken with a Gewurtztraminer
Describe your perfect menu?
Truffles from Perigord with Chateau Belair, premier grand cru, Saint Emilion, 1849. Larks grilled on vine cuttings with Chateau Trotanoy, Pomerol, 1961.
Do you have any advice for American Merlot producers? Yes, avoid over-ripeness.
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