I cook with wine, sometimes I even add it to the food.
In 2002, the 2000 Engelbrecht Els wine was released in South Africa and received high ratings.
I read a little bit of nonfiction and a lot of poetry. I think of poetry as my shot of whiskey when I don't have time to savor a whole bottle of wine.
I wasn't as used to the new dumb questions, so when men I had once thought of as wise daddies now asked me 'How do you write?' I did not try and spill red wine in their suede pants. I would just smile and say, 'On a typewriter in the mornings when there's nothing else to do.'
I love France. It's got the sun down at the bottom, the Alps for skiing, and all that wine and food.
Maybe it's because I'm getting older, I'm finding enjoyment in things that stop time. Just the simple act of tasting a glass of wine is its own event. You're not downing a glass of wine in the midst of doing something else.
My wife will tell you that if you feel my hands before I walk on for a performance, you could chill a bottle of wine.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
The wine I produce is not for keeping. It's the wine you want when meeting friends for a game of cards.
'Almost' is all about gradations and nuance and about suggestion and shades. Not quite a red wine, but not crimson, not purple either, or maroon; come to think of it, 'almost' Bordeaux.
If you go back to the Greeks and Romans, they talk about all three - wine, food, and art - as a way of enhancing life.
People are more comfortable learning about wine because now they can just Google, you know, 'Soave,' and say, 'Oh, O.K., cool.'
Wine, like food, is so emotional. If you think about it, so much of the courting ritual is surrounded by wine and food. There's a built-in romance to wine.
But nothing beats a Woody Allen film on a Sunday night, with a glass of wine and some leftovers.
There was a point in my 40s when I went into the bathroom with a bottle of wine, locked the door, and said, 'I'm not coming out until I can totally accept the way that I look right now.'
I never drink wine. There's only one wine I like, but I forget what it's called. It tastes like Sprite.
Having spent so much of my life with Shakespeare's world, passions and ideas in my head and in my mouth, he feels like a friend - someone who just went out of the room to get another bottle of wine.
I can be super reclusive and hermetic, and then I can be in California and host dinner parties and drink wine. It's all me.
Every December, I host a tree-trimming party. I serve chili with cornbread and lots of good wine. It's a wonderful party, and it shows how much adults like to play.
Without sulfites, wine may smell and taste funky or re-ferment in the bottle. Many distributors and shop owners are consequently reluctant to stock wines made without sulfites.
I think voice is like a good wine. If you work it well, it will mature.
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
One of the disadvantages of wine is that it makes a man mistake words for thoughts.
Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny thing - you take a look at the guy's blazer, what kind of shoes he's wearing, what kind of broad he's with. Is he trying to be a hero?
When I decided to become vegetarian, I had to learn how to 'recook,' if you will. For example, I used to put red wine in a big pot with the meat that I'd cooked in fat, and it was, of course, delicious. When I gave up meat, I wondered what I would make. That turned out to be vegetables, really organic and fresh.
Author tours used to have a sense of excitement and pleasure, a sense of occasion. I remember stores having a table with wine and food. It was just a real evening.
I hate recording all the shows for the week in one day, because I want to be able to mention current events and pop culture. If Madonna punches Britney in the face today, I want to reference that on 'Wine Library TV' tomorrow. Monday's episode is always the best, because it's hot off the press.
I lead a very regimented life. I take excruciating care of myself: I take a lot of vitamins, get enough sleep, don't drink apart from a glass of wine occasionally.
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.
As a freelance writer, I'd be asked to become an expert for various magazines on any subject, whether food or wine or history or the life span of veterinarians. I was completely unschooled in any of these things.
I'd learned some things. I knew you weren't supposed to hold a good wine at the top - the paper bag falls off.
I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine... and curry... and cheeses.
You don't do oysters and red wine together. That's a no-no; you just don't do that. I love a nice white wine with oysters.
Am I an elitist because I like wine?
I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.
Don't use your advance to buy an antique sports car, diamonds by the yard, or a bottle of wine from Thomas Jefferson's cellar instead of investing in your book.
