I opened a restaurant that had nothing but California wines.

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.

I love wines, except when I'm dieting.

Most works of art, like most wines, ought to be consumed in the district of their fabrication.

Although I generally avoid the cloyingly sweet wines, I have used them for poaching fruit.

At the English Revolution, when William of Orange came to the throne, the introduction of French wines into the country was prohibited, and this gave a great impetus to the manufacture of cyder and care in the production of cyder of the best description.

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.

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 Loire Valley is grossly underestimated. The prices are fair, and the wines are real.

Mixing one's wines may be a mistake, but old and new wisdom mix admirably.

I think the Japanese love young, tannic red wines much more than most Americans do. Perhaps it is because Asians have a great fondness for tea, and tea is a very tannic beverage. Therefore a young, tannic red wine is something familiar to an Asian palate.

Back in 1990, there were fewer than 20 wineries in and around Paso Robles, a farming community midway between San Francisco and Los Angeles. Most of the wines produced there were rustic, highly tannic and alcoholic, with little charm or finesse.

In the wine world, crusaders would have wine consumers believe that the only wines of merit are something completely indefinable but which they call 'authentic' or 'natural.'

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

My first marriage was not happy. I married him because I was impressed that he knew which wines to order and how to leave his visiting card. Ridiculous reasons.

Don't let anyone tell you what you ought to like... Some wines that some experts think are absolutely exquisite don't appeal to me at all.

As far as a cocktail, I do like good wines, basically with meals, and good champagnes.

It is about the entire experience. It's not just a new seat. It's not just new meals. It's not just better wines.

I like to pour my wines for people. I watch their eyes, I can see what they'll like. Most people say they don't like dry wine because they haven't had a dry wine that's clean and fruity, instead of a big, oaky thing.

I keep bees, I make all my own booze, from cider to beer to elderflower wines and all that, growing our own food, creating our own energy, making sure that in the future I never have to go with a begging bowl in my hand and won't have to ask the corporations for anything because I'll be able to provide everything I need for myself.