A Quote by Charles Woodson
I like to call my wines 'anytime wines,' You just want to sit and open up a bottle and watch 'The Blacklist' on a Monday night? Open it up, and it's very easy. It's very approachable.
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I like California wine, I really like wines from Washington state. I love wines from Spain and Italy. I don't know about French wines at all.
The wine world is so big. Yes, there are styles of wines I don't like. Orange wine, natural wines and low-alcohol wines. Truth is on my side, and history will prove I am right.
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.
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
Of all wines, Champagne is the one that is the anytime drink, the panacea for all ills, the best bottle for any occasion and absolutely the only solution when there is something to celebrate.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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.
The first wine I drank, a Chateau Haut-Brion, I was 22, it was my first glass of wine, and I discovered voluptuousness. From there, I started tasting French wines, then Spanish wines, then Italian wines.
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.
What I want is to open up. I want to know what's inside me. I want everybody to open up. I'm like an imbecile with a can opener in his hand, wondering where to begin-- to open up the earth. I know that underneath the mess everything is marvelous. I'm sure of it.
Black wines have become the rage over the last 20 years. I prefer our wines to be red.
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.
I want people to not look at NBA players as basketball players who love wine. I want them to really look at us as people who may have access to different wines but are as passionate as them. We love wine. We love the culture, we love being able to open a bottle, we love the excitement of hearing if you love it.
I open up my violin case every day, and have one of the great creations. It is very inspiring. It makes you want to practice. How can you open up a case and look at a violin that was made in 1713 by one of the greatest artists in history and then say, "No, I don't feel like practicing today."
It's nearly impossible to believe just how provincial the wine world was in 1978, the year I launched my journal, 'The Wine Advocate.' There were no wines exported from New Zealand and virtually none from Australia (including Penfolds Grange, one of the greatest wines in existence).
A poem, being an instance of language, hence essentially dialogue, may be a letter in a bottle thrown out to the sea with the-surely not always strong-hope that it may somehow wash up somewhere, perhaps on the shoreline of the heart. In this way, too, poems are en route: they are headed towards. Toward what? Toward something open, inhabitable, an approachable you, perhaps, an approachable reality. Such realities are, I think, at stake in a poem.
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