Wine Taste Quotes

The Germans are exceedingly fond of Rhine wines; they are put up in tall, slender bottles, and are considered a pleasant beverage. One tells them from vinegar by the label.

At the risk of being old-fartish, I like old-school wines that taste the way the winemaker intended, as opposed to organic and untreated ones with more bottle variation. If I want to take a risk, I'll go bungee-jumping.

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

The Chinese do make vast quantities of wine for home consumption, but you wouldn't want to drink it yourself.

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.

If it's red, French, costs too much, and tastes like the water that's left in the vase after the flowers have died and rotted, it's probably Burgundy.

Mind you, it’s all bullshit with wine, isn’t it? It’s just f**king vinegar with a fizz, no matter what the tasters say.

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.

That's alright," said Hugo. "I've got some wine" Which was about all he seemed to have. He poured out two mugfuls. "Very nice," said Adrian, sipping appreciatively. "I wonder how they got the cat to sit on the bottle." "It's cheap, that's the main thing.

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

I wouldn't say that I'm an Italian wine connoisseur. I do like red wine. I guess my favorites now are Bordeauxes. French.

At the Royall Oake Taverne, I drank a sort of French wine called Ho Bryan, that hath a good and most particular taste that I never met with.

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

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.

I enjoy a Prosecco. It's bubbly; it's fun. I think it goes with a lot of food.

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've always liked sparkling wine. Rose, too.

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.

Really, truly, try to figure out what your palate is all about. If you've determined that you don't like dirty old stinky wine - old-world flavors - you probably like new-world fruit bombs. Stick to Shirazes and California Cabernets or Zinfandels.

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.

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 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 buy wine according to the bottle design. After I get down the first glass it all tastes okay to me so I figure you go for something classy to look at on the table

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