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Q&A: Drew Barrymore's Undying Love For Pasta and Go-To Wine Pairings

By Jessica Estrada | December 18, 2014 | People People & Parties Latest The Latest

Actress and editor-at-large for Refinery29 LA Drew Barrymore spills on her drink of choice and what has her cheating on her diet.

1 - Q&A: Drew Barrymore's Undying Love For Pas…

Drew Barrymore.

Drew Barrymore first captured our hearts as a young pigtailed tot in the 1982 blockbuster E.T. Now, the soon-to-be-40-year-old actress has grown up to become a producer, author, makeup maven, wife, and mother to two adorable girls of her own. But here's something you might not know: she’s also a wine connoisseur and could care less about super-strict dieting.

While Barrymore played host at Refinery29’s holiday bash last week, we stole her away for a second to talk about her new Barrymore by Carmel Road Pinot Grigio, the unexpected dishes she recommends for pairings, and her endless love for pasta. Unsurprisingly, she’s every bit as charming as you’d imagine.

Your new Pinot Grigio is delicious. Tell us more about it.
DREW BARRYMORE: We moved our wine from Italy to California so I was very excited about that. It was a pleasure to bring it closer to home where we could really be a part of how everything functions with it.

How involved were you in the process?
DB: Very. It’s a lot easier to travel to Northern Cali than [it is to travel] to Italy. [I was involved in] every aspect of it like the label making, the detail on the cork, the taste, the absolute blend, the bottle, the glass, the shipping, the distribution, going door to door with the sales teams, and really being a partner to the wine maker [we’re] making it with.

What do you like pairing with wine?
DB: I like surprising myself by pairing it with Japanese food and I love pairing it with spicy food, too—it’s cooling and refreshing. And, obviously, anything pasta because anything pasta is the greatest thing in the world. I [like] having a great red wine with a steak. I’m very excited to make a red wine, we’re hoping to make another varietal. The goal is to curate great wines for people. I like pairing whites with the more unorthodox dishes because they go so well together, like white wine with sushi or white wine with super-spicy food.

Besides wine, what else are you drinking this holiday season?
DB: I really don’t drink hard alcohol; I’m a big wine drinker.

We hear you and your husband are big foodies. What are some of your favorite places to eat in LA?
DB: Oh my god, where do I begin? I love Jitlada for Thai. I love Loteria in the Farmers Market, it’s the best Mexican food. It’s so good and it’s such a good, cool environment—it’s so soulful. I love Sushi Park, holy cow, that place is amazing. I love getting tamales at the Farmers Market and eating them right there with salsa. And I will never turn down Bay Cities bread, I will rip it apart. I [won’t care] what diet I’m on, it’s unlike any bread in the world. Try it, get a Bay Cities loaf and have a big ol’ party with yourself [laughs].


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