A Quote by Michael Chiarello
Tending 100-year-old vines, I've been fortunate to craft highly rated, small production, estate grown wines since 1998. A labor of love, our wines are sustainably farmed, carry the story of my family in every glass and are simply the most satisfying of all my personal endeavors.
Related Quotes
There is nothing in the world like the extraordinary Shiraz and Grenache wines from South Australia. While the most sought-after are undeniably expensive (they're made in tiny quantities from ancient vines), they are huge, rich and concentrated, and represent some of planet Earth's most compelling wines.
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.
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.
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.
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.
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.
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.
Black wines have become the rage over the last 20 years. I prefer our wines to be red.
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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
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).
You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed.
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 happy convents, bosomed deep in vines,
Where slumber abbots, purple as their wines.
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.
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