Wine Storage Quotes

The very best of vineyards is the cellar

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.

To claim that wines should not be changed is a heresy; the palate becomes saturated and after the third glass the best of wines arouses nothing but an obscure sensation.

Sweet is old wine in bottles, ale in barrels.

I'd learned some things. I knew you weren't supposed to hold a good wine at the top - the paper bag falls off.

Tawny ports have already spent 20 or 30 years in wood - it's not likely they're going to improve. On the other hand, they're not going to get any worse.

I think wine is such a big universe that it's kind of like food - it's intimidating to a lot of people, myself included.

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.

The Gamma paused. “You have a crazed werewolf in your wine cellar?” “You can think of a better place to stash him?” “What about the wine?

A house with a great wine stored below lives in our imagination as a joyful house, fast and splendidly rooted in the soil.

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.

Nobody draws the light for covered wine rooms from the south or west, but rather from the north, since that quarter is never subject to change but is always constant and unshifting. So it is with granaries: grain exposed to the sun's course soon loses its good quality, and provisions and fruit, unless stored in a place unexposed to the sun's course, do not keep long.