A Quote by Frank J. Prial
What makes these special Beaujolais attractive is the same thing that has always made Beaujolais attractive: the price. Given the insane prices of so many wines right now, Beaujolais and the delicious wines pouring in from southern Italy and Sicily keep many wine drinkers from switching to iced tea.
Related Quotes
Beaujolais is the only white wine that happens to be red.
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.
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.
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.
Beaujolais is so underrated.
For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine.
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.
From a wine critic's perspective, there are far too many innocuous, over-oaked, over-acidified, or over-cropped wines emerging from California. While those sins would not be a problem if the wines sold for under $20, many are in fact $75-$150. That's appalling.
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.
I'm flattered to be called a sex symbol and, on occasion - if I've had a nice bottle of Beaujolais - I can imagine myself really being one.
Man's nature is not a bit the same as wines. He loses flavour as his life declines. We drink the oldest wine that comes our way. Old men get nasty, old wines make us gay.
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).
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.
When I had a few francs, I spent them at a café on the Place de Longchamps, a block or so from my pension, where I could order a glass of Beaujolais and a plate of string beans in vinaigrette for the equivalent of fifteen cents.
Corney & Barrow are proud to have the royal warrant, meaning that they provide the Palace with some of the greatest - and necessarily most expensive - wines from around the world. I am pleased to say that they also hold my own warrant, for providing exceptional wines at - surprisingly - modest prices.
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.
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