A Quote by Robert Mondavi
It is giving me a great satisfaction, because I had the notion that we could make great wines equal to the greatest wines in the world, and everybody said it was impossible.
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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.
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).
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.
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.
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.
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
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.
As I've grown older, I've developed an appreciation for wines that are immediately gratifying but that can also provide great satisfaction over several years.
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.
We could in the United States make as great a variety of wines as are made in Europe, not exactly of the same kinds, but doubtless as good.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Black wines have become the rage over the last 20 years. I prefer our wines to be red.
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.
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.
The people who make the greatest wines in the world, they love their dirt, they pick it up, they coddle it, they kiss it, they put it in a jar and it sits on their mantle in the living room, because they know. They know.
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