Zitat des Tages über Weine / Wines:
I opened a restaurant that had nothing but California wines.
As far as a cocktail, I do like good wines, basically with meals, and good champagnes.
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 think the Japanese love young, tannic red wines much more than most Americans do. Perhaps it is because Asians have a great fondness for tea, and tea is a very tannic beverage. Therefore a young, tannic red wine is something familiar to an Asian palate.
I prefer old-world wines like Lafite Rothschild and Margaux.
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.
People who are visiting Long Island find it's very beautiful, and they are quick to try Long Island foods, wines and other products.
When I began visiting Bordeaux in 1979, only a handful of writers were there to taste the wines in the spring (and nearly all were British).
They can do without architecture who have no olives nor wines in the cellar.
When I was writing my column, I would almost always be recognized when I was in a restaurant, even if I was reviewing it and had booked under a fake name, so free stuff would start coming out of the kitchen on a conveyer belt, fantastic wines would be opened at my table. Now I can't even get a reservation on the pizza joint on the corner.
When I am in the cellar of affliction, I look for the Lord's choicest wines.
My favorite wines are Zinfandels.
When you shop online, wouldn't you like to sample the bouquet of wines, the aroma of cigars, or the subtle fragrance of flowers before surrendering your credit card number? Surely more companies will want to aromatize their Web presence when they realize there's a device that can produce genuinely pleasing, authentic fragrances.
Don't let anyone tell you what you ought to like... Some wines that some experts think are absolutely exquisite don't appeal to me at all.
What's important in a cellar is having wines that have a broad range of drinkability, which California Cabernet does. Wines with a broad range of drinkability give you a lot of flexibility; they are the sort of wines that make me feel secure. I think of my wine cellar as security - if the apocalypse comes, I can just go down to the cellar.
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.
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.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Most works of art, like most wines, ought to be consumed in the district of their fabrication.
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.
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.
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.
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.
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.
Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit.
As I've grown older, I've developed an appreciation for wines that are immediately gratifying but that can also provide great satisfaction over several years.
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.
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.
I want people to know their palate is a snowflake. We all like different things. Why should we all have the same taste in wines?
