Cabernet Sauvignon Quotes

Mmm. O positive, my favorite.” “Is it? I thought it was a cabernet sauvignon.” “So it is,” said Adrian, straight-faced. “My mistake.

Keith was just bringing the glass to his lips when Adrian said, "Mmm. O positive, my favorite." Keith sprayed out the wine he'd just drunk and promptly started coughing. I was relieved that none got on me. jill burst into giggles, and Clarence stared at his glass wonderingly. "Is it? I thought it was a cabernet sauvignon." "So it is," said Adrian, straight-faced. "My mistake.

Keith was just bringing the glass to his lips when Adrian said, "Mmm. O positive, my favourite." Keith sprayed out the wine he'd just drunk and promptly started coughing. I was relieved that none got on me. Jill burst into giggles, and Clarence stared at his glass wonderingly. "Is it? I thought it was a Cabernet Sauvignon." "So it is," said Adrian, straight-faced. "My mistake.

The advertise their products in such a fashion as to make it seem wonderful to drink their ethanol products. It does not matter if they give their products fancy name like Cabernet Sauvignon or Pinot Noir, or if they put bubbles in an ethanol product and call it champagne or beer- everyone is selling ethanol.

He takes dinner in a likable-looking roadhouse. Because he’s off duty for the night, he has an extra-dry martini with a twist before dinner, another with an ahi appetizer, plus a glass of cabernet sauvignon with his steak.

Pardon my French, but Sauvignon Blanc is one messy bitch.

It's nothing fancy, I opened a jar of sauce and cooked the linguine. But there's fresh Parmesan and I even found a bottle of Cabernet Sauvignon." "You found wine." Earlier he'd been thinking about microwaved Who Hash, solitude and if he was very lucky, beer. But a hot, fresh-cooked meal? Candles? Wine? And a chatty yoga-elf chef? With a body like a Las Vegas showgirl?

A study titled, simply, “The Color of Odors,” will destroy your faith in anybody’s ability to taste anything. Here’s how it worked: three French researchers started with two wines from Bordeaux, a white made with Sémillon and Sauvignon grapes and a red made with Cabernet Sauvignon and Merlot. The researchers first had a group of subjects taste both the white wine and the red, under white light in clear glasses, and write down all the words they could think of to describe each one. In this test it didn’t matter whether the tasters perceived the same things. Inter-rater reliability wasn’t a factor here—the researchers didn’t care if tasters agreed with each other about the wine color and taste, just that each taster would consistently call one “red” and one “white.” Then the researchers took an odorless, tasteless extract of the grape-skin pigment anthocyanin and dripped it into the white wine, turning it red. And they called the tasters back for a second go-around, asking them to compare the white wine and the colored wine—the same wine, in other words, with red food coloring. The result was a taste-test catastrophe. Almost to a person, the tasters chose to use the same words for the white wine from the initial tasting on the white wine in the second. And they used the same words for the red wine on the red-colored white wine. They simply could not tell the difference. Color alone—not aroma, not flavor—told them what to expect, and that’s exactly what they tasted.

Astrophage has a predator!” There’s a whole biosphere at Adrian. Not just Astrophage. There’s even an active biosphere within the Petrova line. This is where it all started. Has to be. How else can we explain countless extremely different life-forms that all evolved to migrate in space? They all came from the same genetic root. Astrophage was just one of many, many life-forms that evolved here. And with all life, there is variance and predation. Adrian isn’t just some planet that Astrophage infected. It’s the Astrophage homeworld! And it’s the home of Astrophage’s predators. “This is amazing!” I yell. “If we find a predator…” “We take home!” Rocky says, two octaves higher than normal. “It eat Astrophage, breed, eat more Astrophage, breed, eat more more more! Stars saved!” “Yes!” I press my knuckles against the tunnel wall. “Fist-bump!” “What, question?” I rap the tunnel again. “This. Do this.” He emulates my gesture against the wall opposite my hand. “Celebration!” I say. “Celebration!” The crew of the Hail Mary sat on the couch in the break room, each with their drink of choice. Commander Yáo had a German beer, Engineer Ilyukhina had a distressingly large tumbler of vodka, and Science Specialist DuBois had a glass of 2003 Cabernet Sauvignon that he had poured ten minutes in advance to ensure it had time to breathe. The break room itself had been a struggle to arrange. Stratt didn’t like anything that wasn’t directly related to the mission, and an aircraft carrier wasn’t exactly overflowing with extra space. Still, with more than a hundred scientists from all over the world demanding a place to relax, she had relented. A small room in the corner of the hangar deck was built to house the “extravagance.” Dozens of people crowded into the room and watched the TV feed on the wall-mounted monitor. By silent agreement, the crew got to sit on the couch.

I gave them the same advice that had worked for me: Start by stocking your sense memory. Smell everything and attach words to it. Raid your fridge, pantry, medicine cabinet, and spice rack, then quiz yourself on pepper, cardamom, honey, ketchup, pickles, and lavender hand cream. Repeat. Again. Keep going. Sniff flowers and lick rocks. Be like Ann, and introduce odors as you notice them, as you would people entering a room. Also be like Morgan, and look for patterns as you taste, so you can, as he does, “organize small differentiating units into systems.” Master the basics of structure—gauge acid by how you drool, alcohol by its heat, tannin by its dryness, finish by its length, sweetness by its thick softness, body by its weight—and apply it to the wines you try. Actually, apply it to everything you try. Be systematic: Order only Chardonnay for a week and get a feel for its personality, then do the same with Pinot Noir, and Sauvignon Blanc, and Cabernet Franc (the Wine Folly website offers handy CliffsNotes on each one’s flavor profile). Take a moment as you drink to reflect on whether you like it, then think about why. Like Paul Grieco, try to taste the wine for what it is, not what you imagine it should be. Like the Paulée-goers, splurge occasionally. Mix up the everyday bottles with something that’s supposed to be better, and see if you agree. Like Annie, break the rules, do what feels right, and don’t be afraid to experiment.

His disdain for the contagious fad of blind and comparative tastings of unrelated wines will surely rub some furs the wrong way, as will his indifference to the New-Oak-Cabernet-Sauvignon global boom. Tant mieux …

Mondavi Cabernet Sauvignon

cabernet sauvignon is the offspring of sauvignon blanc (which, one day, thought to be in the mid-1700s, had a nice moment in nature with cabernet franc, resulting in cabernet sauvignon).

Bon. And you can’t do that. You can’t put pinot in a glass with cabernet sauvignon. That’s worse than incest.” Søren ignored him and finished pouring the remnants of his pinot into the glass of cabernet. “Can I ask in which direction your moral compass points?” Søren asked as he came back into the living room and sat down in his armchair again. Kingsley gestured in the direction his moral compass pointed. “I’d figured as much,” Søren said.

TIDBIT: At dinner with one of his daughters while researching this book, we learned that Bruce Willis drinks “nothing but Opus One,” a Cabernet Sauvignon-based Bordeaux-style blend from Napa Valley.

If you’re a Cabernet Sauvignon loyalist, you might want to consider ordering your steaks rare or medium-rare.

Fuck me. I mentioned liking to use knives on more than food one time when she and I shared too much friendly Cabernet Sauvignon after work, and now she thinks I’m some sort of deviant. Which I am. But she doesn’t need to know that.

Il est temps de s’arrêter un instant sur le vin, car il ne s’exporte guère, malheureusement. Or, il s’en produit un peu partout, en Transylvanie, Moldavie, Valachie et Dobroudja, car la Roumanie est au neuvième rang mondial des producteurs de ce breuvage. J’ai toujours goûté en Roumanie d’excellents vins, plutôt rouges que blancs, et même une sorte de « champagne », mais je n’ai jamais réussi à retrouver la trace de celui que j’avais aimé ! Il y en a tellement de sortes que l’on s’y perd, entre les différentes régions, les producteurs et les cépages, entre les autochtones dont certains sont des curiosités remontant aux Romains ou peut-être aux Daces, ceux qui ont été importés par les envahisseurs germaniques, ou plus récemment d’Occident après la crise du phylloxéra. Certains sont particulièrement réputés, comme le cabernet sauvignon de Samburesti, en Valachie du Nord, le feteasca negra (« noir des pucelles ») de Dealu Mare, à une centaine de kilomètres au nord-est de Bucarest, le tamaioasa romanesca (genre de muscat) de Murfatlar, à côté de la mer Noire. Il y a un vin pour chaque plat, léger ou plus capiteux, mais ils ne vieillissent guère !

They seized on that word and with my blessing made a beautiful cabernet sauvignon called Harumph. So if you’re disappointed when you don’t get a “harrumph” out of your audience, you can always buy a great bottle of Harumph wine instead.

En su orden, los vinos con mayores propiedades antioxidantes son el pinot noir, el malbec, el cabernet sauvignon, el merlot y luego el syrah –una uva que yo adoro,

Unlikely. That wine is the reason, the only reason, I took the case. In the nineteenth century, Chateau Haut-Braquilanges produced the finest wines in France. Their signature claret was the product of a single vineyard, of about two acres, planted in Cabernet Sauvignon, Cabernet Franc, and Merlot. It was situated on a hill near Fronsac. Unfortunately, that hill was violently contested in World War I, drenched with mustard gas and poisoned forever, and the chateau leveled. There are at most two dozen bottles left of the vintages from that chateau known to exist. But none from the greatest vintage of all—1904. It was believed extinct. Extraordinary that this fellow has a case of it. You saw how reluctant he was to part with even the one bottle.

This is why tourists come to wine country, not just to get tipsy from tiny pours of Cabernet Sauvignon, but to be inside this world, where every surface mirrors back the sun.

A bottle of Stag's Leap Artemis Cab was open and hardly touched. That would be Stag's Leap Wine Cellars, thought Sunny, not to be confused with Stags' Leap Winery or the Stags Leap District. How many hundreds of thousands, perhaps even millions, of dollars did the lawyers get to sort out that tangle of suits and countersuits? And, in the end, it all came down to the placement of an apostrophe. The place where one stag leaps versus the place where multiple stags leap versus the declarative statement that multiple stags are inclined to leap around these few acres where very good Cabernet Sauvignon grapes are grown.

luxury wines such as Gaja Barbaresco, Conterno Barolo, and Super Tuscans such as Sassicaia and Masseto, we revel in the challenge of finding the most interesting and tasty Piedirosso, Pigato, and Procanico to tempt our guests. To that end, when the restaurant was under construction and still uninhabitable, we found ourselves in a whirlwind of tasting appointments off site, often up to eight hours straight, auditioning hundreds of wines daily for several weeks. Each day, we asked our trusted wine sellers to bring only the wines of a particular region of Italy. Alto Adige day seems to always be a bit easier, as these northern wines tend to have a nice palate-cleansing and reviving acidity that certainly helps when there are so many wines to taste. On that day we taste wines like crisp, clean Sauvignon Blanc from Zemmer and the elegant Chardonnays of Elena Walch, both made from international grape varieties, and Hofstatter Pinot Bianco and Mayr-Nusser Lagrein made from homegrown grapes. On the other hand, Tuscany day can be a tough one, with all of the rich, high-octane reds that are typically presented, and for the tremendous number of high-quality wines that we just cannot bring ourselves to forgo swallowing. Tuscany provides us with glassfuls of the classic Sangiovese-based Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, and their more reasonably priced facsimilies: Sangiovese Toscana, Rosso di Montalcino, and Rosso di Montepulciano. The neoclassic Tuscan reds include the blends in which Sangiovese is married with grapes like Cabernet Sauvignon, Merlot, and Syrah. These are the Super Tuscan wines. We call these few weeks of intense wine tasting “The Gauntlet.” As much fun as it sounds, you realize that tasting can actually be very hard work. Thank goodness for the chef’s sandwiches: Sicilian Tuna to revive the palate after all of that Sicilian Nero d’Avola, Bresaola and Arugula on Lombardy day when we have been drinking Sforzato di Valtellina and its simpler cousin, Rosso di Valtellina, both made from Chiavennesca—all perfect vehicles for bringing our palates and ourselves back to life!