Chris Shepherd, an F&W Best New Chef 2013 from Underbelly in Houston, explains why he loves Bandol, is so-so on Champagne and thinks Grüner Veltliner is the coolest wine.
Q. You were at culinary school when you first fell in love with wine, right?
A. Right. I’d go out and buy four Pinot Noirs, for example, from four different regions and try them all—this is Carneros, OK, and this is Santa Lucia Highlands, and this one, OK, this is what Sonoma Coast Pinots are like. I’d spend all my money on wine.