Bon Appétit did an interview with Drew discussing her Barrymore Wine and food and the enjoyment of cooking!

Instead of trying to do it all at once, Hollywood icon turned wine entrepreneur Drew Barrymore is taking it one recipe–and one grape, starting with Pinot Grigio–at a time.

Let’s start with the basics: What’s your approach to eating?
I hate women who say they can eat whatever they want, because I don’t relate to that at all. It isn’t fair! I absolutely live for food.

Favorite meal of the day?
I didn’t grow up in a traditional family and I never had a family dinner around the table, so whenever I actually had a dinner “plan,” it meant a lot to me; it made me feel excited and safe. And now that I’m an adult, dinner is a great pleasure.

How did you start cooking?
I became obsessed with food sometime in the last decade. I’m pretty late to the game. I’m such an avid magazine reader–music, art, beauty magazines–and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.

What do you listen to in the kitchen?
I cooked to Chet Baker the other day. Old, moody, yummy jazz is so good. Then again, I also think you should cook to N.W.A. Or Madonna. The other day, I poured a glass of Champagne and started blasting “Express Yourself.”

What do you cook for you and your husband?
I’m good at making one thing at a time, so it’s usually a one-pot situation–for now! I make this Thai peanut noodle dish with scallions, sesame seeds, and a peanut butter-Sriracha sauce with a yummy, gummy noodle type of thing. I also make Asian meatloaf, so instead of tomato sauce, you make it with hoisin sauce. And I love doing spaghetti and meatballs and having leftovers.

So, Barrymore Wines. How do you select them?
I’ve always loved Pinot Grigio. Next up, I’d love to find myself in Provence for rosé, or Argentina looking for a Malbec, or maybe back to Italy for one of the three B’s [Barbaresco, Barolo, and Barbera].

Favorite red?
I love a good Tignanello. That’s the bottle I turn to if I want to do something really special for someone.

Are you a wine snob?
Not at all. In fact, I’m sure wine snobs look at me and think, How dare you.

What’s the eating plan for your infant daughter?
I’ve been made to feel bad that I’m not steaming all of her vegetables from a farmers’ market, or for only giving her jarred organic food. But I refuse to feel bad about any of it. I wish I were that all-homegrown-food, perfect woman, but I’m not. I’m the mom with the kitchen on fire, and food on our faces, and we’re happy, singing and playing.