Wine Characteristics Quotes

There's great wine from Australia, New Zealand, South Africa, Chile and, of course, California. But there's nothing like a really great French wine, they're so well balanced. The better the wine, the less you feel the effects I think.

An aged Burgundy runs with a beardless Port. I cherish the fancy that Port speaks sentences of wisdom, Burgundy sings the inspired Ode.

Wines are like women in that it's often the imperfections that fascinate.

How I like claret!...It fills one's mouth with a gushing freshness, then goes down to cool and feverless; then, you do not feel it quarrelling with one's liver. No; 'tis rather a peace-maker, and lies as quiet as it did in the grape. Then it is as fragrant as the Queen Bee, and the more ethereal part mounts into the brain, not assaulting the cerebral apartments, like a bully looking for his trull, and hurrying from door to door, bouncing against the wainscott, but rather walks like Aladdin about his enchanted palace, so gently that you do not feel his step.

You cannot know wine by the barrell.

I'm really, really dumb about describing wine, but I like wine that's full-bodied and dry.

For me personally, I like a smooth pinot noir with a lot of cherry fruit flavor. In the proper mood, I like a little earth and a little spice as well.

I hover over the expensive Scotch and then the Armagnac, but finally settle on a glass of rich red claret. I put it near my nose and nearly pass out. It smells of old houses and aged wood and dark secrets, but also of hard, hot sunshine through ancient shutters and long, wicked afternoons in a four-poster bed. It's not a wine, it's a life, right there in the glass.

White wine is like electricity. Red wine looks and tastes like a liquified beefsteak.

If any man gives you a wine you can't bear, don't say it is beastly... But don't say you like it. You are endangering your soul and the use of wine as well... Seek out some other wine good to your taste.

Burgundy was the winiest wine, the central, essential, and typical wine, the soul and greatest common measure of all the kindly wines of the earth.

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

Day-colored wine, night-colored wine, wine with purple feet or wine with topaz blood, wine, starry child of earth.

For me, a $20 wine that drinks like a $40 wine in terms of complexity and interest is a value, while a $5 wine that is not very good is not a value at all in my opinion.

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.

A glass of good wine is a gracious creature, and reconciles poor mortality to itself and that is what few things can do.

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.

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

Wine does but draw forth a man's natural qualities.

If you like a wine that you drink, now with your phone, it's so easy. Just take a picture of the label. You learn about it. You learn where it comes from and what the soil is like and why you like it. And that'll lead you to another wine.

I never drink wine. There's only one wine I like, but I forget what it's called. It tastes like Sprite.

The name 'The Tig' comes from a wine called tignanello, and the first time I had a sip of this wine, it was such an 'aha' moment. I finally understood what people were talking about when they spoke about the body, the legs or structure of wine.

When I find someone I respect writing about an edgy, nervous wine that dithered in the glass, I cringe. When I hear someone I don't respect talking about an austere, unforgiving wine, I turn a bit austere and unforgiving myself. When I come across stuff like that and remember about the figs and bananas, I want to snigger uneasily. You can call a wine red, and dry, and strong, and pleasant. After that, watch out.

I like white wine when it's young and vigorous. I don't think you should cellar white wine at all, unless it's white Burgundy, and definitely not nonvintage Champagne.