Wines Quotes

You can’t simplify my taste and say, ‘Parker likes big wines,’ because it’s just not true.

I like California wine, I really like wines from Washington state. I love wines from Spain and Italy. I don’t know about French wines at all.

It may seem hard to believe – unless you sit down and taste them – but some of the world’s greatest sweet wines are made in the Rutherglen region of Victoria, Australia.

It is about the entire experience. It’s not just a new seat. It’s not just new meals. It’s not just better wines.

It’s nearly impossible to believe just how provincial the wine world was in 1978, the year I launched my journal, ‘The Wine Advocate.’ There were no wines exported from New Zealand and virtually none from Australia (including Penfolds Grange, one of the greatest wines in existence).

I don’t really have a life outside of movies. But I like to climb mountains and walk the dogs. I like fine wines and good restaurants.

And with the money from your corn, from your rents, and from the issues of pleas in your courts, and from your stock, arrange the expenses of your kitchen and your wines and your wardrobe and the wages of servants, and subtract your stock.

At the English Revolution, when William of Orange came to the throne, the introduction of French wines into the country was prohibited, and this gave a great impetus to the manufacture of cyder and care in the production of cyder of the best description.

Everybody tries so hard to pair wines with Indian food, and it has never been a natural marriage.

I opened a restaurant that had nothing but California wines.

Generally speaking, when Australian winemakers try to make delicate, European-styled wines of finesse and lightness, the wines often come across as pale imitations of the originals. One exception is Australian Riesling, delicious, dry wines meant to be consumed in their first two years of life.

You needn’t tell me that a man who doesn’t love oysters and asparagus and good wines has got a soul, or a stomach either. He’s simply got the instinct for being unhappy highly developed.

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

When I am in the cellar of affliction, I look for the Lord’s choicest wines.

For one country is different from another; its earth is different, as are its stones, wines, bread, meat, and everything that grows and thrives in a specific region.

The first wine I drank, a Chateau Haut-Brion, I was 22, it was my first glass of wine, and I discovered voluptuousness. From there, I started tasting French wines, then Spanish wines, then Italian wines.

I was never totally what we would now call ‘politically correct,’ even in my most militant phase. I always liked good food, good wines. I suppose it was because I had total confidence in myself.

Nineteen-eighty-two is a vintage of legendary proportions for all levels of the Bordeaux hierarchy. In short, it is a vintage which has produced the most perfect wines in the post-World War II era.

Essentially, wines are fermented grape juice, so I’m trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don’t really exist.

The premise of Nossiter in ‘Mondovino’ would have been a lot more accurate when I started writing about wine in 1978 than when the movie was made in 2003. When I started, I was enormously critical of California wines, and I thought the entire wine industry was on a real slippery slope.

There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

Only 10 percent of the people in the U.S. like dry wines. You shouldn’t get down on people just because they like a little sugar.

I don’t drink coffee. I like nice wines with dinner.

My favorite wines are Zinfandels.

It is giving me a great satisfaction, because I had the notion that we could make great wines equal to the greatest wines in the world, and everybody said it was impossible.

My first marriage was not happy. I married him because I was impressed that he knew which wines to order and how to leave his visiting card. Ridiculous reasons.

The wine world is so big. Yes, there are styles of wines I don’t like. Orange wine, natural wines and low-alcohol wines. Truth is on my side, and history will prove I am right.

There is no question that Australia’s most dramatic assault on the world market has been with its value wines. These are generally not from specific appellations but blends made by huge enterprises like Penfolds, Rosemount or Casella Estate – the group behind Yellow Tail.

Corney & Barrow are proud to have the royal warrant, meaning that they provide the Palace with some of the greatest – and necessarily most expensive – wines from around the world. I am pleased to say that they also hold my own warrant, for providing exceptional wines at – surprisingly – modest prices.

Southern barbecue is the closest thing we have in the U.S. to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.

I want to make wines that harmonize with food – wines that almost hug your tongue with gentleness.

The first confrontation I had with an Aussie wine was a well-known Cabernet/Shiraz and it reminded me of boiled sweets. I find a lot of Australian wines unsubtle.

I want people to not look at NBA players as basketball players who love wine. I want them to really look at us as people who may have access to different wines but are as passionate as them. We love wine. We love the culture, we love being able to open a bottle, we love the excitement of hearing if you love it.

I can no more think of my own life without thinking of wine and wines and where they grew for me and why I drank them when I did and why I picked the grapes and where I opened the oldest procurable bottles, and all that, than I can remember living before I breathed.

I like to pour my wines for people. I watch their eyes, I can see what they’ll like. Most people say they don’t like dry wine because they haven’t had a dry wine that’s clean and fruity, instead of a big, oaky thing.

As far as a cocktail, I do like good wines, basically with meals, and good champagnes.

The Loire Valley is grossly underestimated. The prices are fair, and the wines are real.

Back in 1990, there were fewer than 20 wineries in and around Paso Robles, a farming community midway between San Francisco and Los Angeles. Most of the wines produced there were rustic, highly tannic and alcoholic, with little charm or finesse.

Italian wines are my favorites. I like a big, booming red wine that blows your taste buds away.