A Quote by Michael Broadbent

Food and wine. Decide which is the soloist, which the accompanist. — © Michael Broadbent
Food and wine. Decide which is the soloist, which the accompanist.
Upon the first goblet he read this inscription, monkey wine; upon the second, lion wine; upon the third, sheep wine; upon the fourth, swine wine. These four inscriptions expressed the four descending degrees of drunkenness: the first, that which enlivens; the second, that which irritates; the third, that which stupefies; finally the last, that which brutalizes.
Wine, like food, is so emotional. If you think about it, so much of the courting ritual is surrounded by wine and food. There's a built-in romance to wine.
The wine urges me on, the bewitching wine, which sets even a wise man to singing and to laughing gently and rouses him up to dance and brings forth words which were better unspoken.
French culture is known for many great attributes, some of which probably have nothing to do with food, wine, and romance.
The Eucharist is a symbol of that as you have bread, the staple food of the poor, and wine, a luxury of the rich, which are brought together at the table.
I was deeply impressed and moved by his masterful playing. He was highly polished, profound, subtle, and intense. He was extremely fluent in a great combination of the traditional vernacular with his own. Hearing it unfold and being in a position to participate was a great pleasure. Part of being an accompanist is that the stronger the soloist, the more I can do all that I know to do. So, Joe was as good as it gets.
I have a bigger problem at food events when I turn over a wine glass and people insist on pouring me a glass of wine. I have a bigger problem with drunk wine representatives, drunk wine salesmen at food events who keep trying to push a glass in my hand.
I ate fantastic Italian food in Croatia, which you wouldn't expect. The food in Istanbul was amazing. I never would've expected that and the food, I guess you're learning something about me, the food in Prague, they're very, very heavy meat eaters, like, a lot of meat, which is great.
It is not “just beer,” it is a noble and ancient beverage which, like wine, food and television advertising, can be extraordinarily good or unmercifully bad.
I would like a wine. The purpose of the wine is to get me drunk. A bad wine will get me as drunk as a good wine. I would like the good wine. And since the result is the same no matter which wine I drink, I'd like to pay the bad wine price.
Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.
If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.
You do not need to be an expert, or even particularly interested in wine, in order to enjoy drinking it. But tasting is not the same as drinking. Drinking pleases, mellows, loosens the tongue and inhibitions; drinking wine with food is healthy and natural; drinking good wine with good food in good company is one of life's most civilized pleasures.
I don't try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past.
Wine buffs write and talk as though the food and wine will be in your mouth at the same time, that one is there to be poured over the other. This is bullshit. Gustatory enjoyment comes from food and wine and cigars of your liking. So far no one has said that a Monte Cristo is the only cigar to smoke after Armagnac, Romeo and Juliet after Calvados ... but the time may yet come.
Wine writers have been around for almost as long as there has been wine, but in the past, generally speaking, most wine writing was uncritical and emphasized wine as a romantic, historic beverage. Criticism and comparative tastings were eschewed for fear of offending the trade, which most writers depended upon for survival.
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