“Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.” – Paulo Coelho
“I will drink milk when cows eat grapes.” – Henri de Toulouse-Lautrec, French painter, 1864 – 1901.
“The discovery of a good wine is increasingly better for mankind than the discovery of a new star.” – Leonardo Da Vinci
“At my dinner parties, I like to serve cheese after the main course because you still have red wine in the glass, and it goes very well with the cheese. And that is what they do in France, and I think they set a good example.” – Mary Berry, British food writer and judge on The Great British Bake Off
“What do you mean you cooked the turkey, Charlie? You put our national bird in the oven. We had our mouths all set for roast eagle with all the trimmings.
It’s kinda scrawny isn’t it?
Yeah well, I thought I would stuff some old bread in it and make it look a little fatter….” – excerpts from Stan Freberg Presents the United States of America Volume One: The Early Years, recorded by Capitol Records in 1961.
“For dedicated gastronomes, northern Italy’s promise of Slow Food, long lunches, and bold red wines is too good to pass up.” – Travel & Leisure Magazine
“The simple act of opening a bottle of wine has brought more happiness to the human race than all the collective governments in the history of earth” – Jim Harrison
“The trouble with eating Italian food is that five or six days later you’re hungry again.” – George Miller, Director
“For the present, I confine myself to the physical want of some good Montepulciano…this being a very favorite wine and habit having rendered the light and high flavored wines of a necessary of life with me. It was most superlatively good.” – President Thomas Jefferson
“Everything I have ever eaten here, from the simple gnocco fritto topped with the most fragrant of lardo, handmade tortelloni with sage and butter, green tagliatelle al porcini and perhaps the most decadent of all, crispy slices of Zampone with savory zabaglione.”- Chef Mario Batali