What Are You Drinking

“I’ve had a couple of great Cabernets lately, the 1994 Mount Veeder ‘Reserve’ and the 1994 Judd’s Hill. I love Cabernet Sauvignon, and I’m also a vegetarian, which can be a tough combination. I find if food has some kind of sauce or a grilled character, then it can match up with heavy red wines. At a lunch at Postrio, Wolfgang Puck prepared a sea scallop that was grilled and served on a latke with a sauce on top. That went great with Cabernet.”