Finest Wine Quotes

He was the fire of the stars. The dazzle of the moon. The darkness of the shadows, and the caress of wind against her skin as that darkness drank her in like she was the finest wine.

Balls. We want the finest wines available to humanity. And we want them here. And we want them now.

Oh, this is a special blend for you." Taking one of the fingers she hadn't licked, he rubbed it along her lips. "What we usually shed is apparently comparable to the most delicious of chocolates or the finest of wines. Decadent, rich, and very expensive." She told herself she wasn't going to lick the glitter off her lips. "And this blend?" The taste was inside her mouth without her having any knowledge of taking it in. And Raphael was incredibly close, his wings creating a white gold wall all around them his hands strong and warm on her hips. "What's so special about it?" "This blend," he murmured, bending his head, "is about sex." She put her hands on his chest but it wasn't a protest. After the blood, the fear, she needed to touch him, to know this glorious creature existed. "Another form of mind control?" He shook his head, his mouth a hairbreadth from hers. "It's only fair." "Fair?" She flicked her tongue along his lower lip. It made his hands clench on her hips. "If I licked you between your thighs, your taste would have the same aphrodisiac effect on me.

He was like a man who has got used to drinking the finest wine, and now finds that everyday wine thats like vinegar.

One of the rarest and most beautiful things in this world is to meet someone who has the ability to intoxicate you. Every moment with her was exhilarating, and every moment without her was spent captivated by thoughts about her. She was like the finest of wines. And I was getting drunk.

At least she speaks well,” his father said, sipping from his wine. Chaol clenched his free hand so hard his glove groaned. “Better than that other one—the swaggering assassin.” Yrene knew. All of it. She knew every scrap of history, knew whose note she carried in her locket. But it didn’t ease the blow, not as his father added, “Who, it turned out, is Queen of Terrasen.” A mirthless laugh. “What a prize you might have had then, my son, if you’d managed to keep her.” “Yrene is the finest healer of her generation,” Chaol said with deadly quiet. “Her worth is greater than any crown.” And in this war, it might very well be. “You don’t need to bother proving my value to him,” Yrene said, her icy eyes pinned on his father. “I know precisely how talented I am. I don’t require his blessing.

Happiness There's just no accounting for happiness, or the way it turns up like a prodigal who comes back to the dust at your feet having squandered a fortune far away. And how can you not forgive? You make a feast in honor of what was lost, and take from its place the finest garment, which you saved for an occasion you could not imagine, and you weep night and day to know that you were not abandoned, that happiness saved its most extreme form for you alone. No, happiness is the uncle you never knew about, who flies a single-engine plane onto the grassy landing strip, hitchhikes into town, and inquires at every door until he finds you asleep midafternoon as you so often are during the unmerciful hours of your despair. It comes to the monk in his cell. It comes to the woman sweeping the street with a birch broom, to the child whose mother has passed out from drink. It comes to the lover, to the dog chewing a sock, to the pusher, to the basket maker, and to the clerk stacking cans of carrots in the night. It even comes to the boulder in the perpetual shade of pine barrens, to rain falling on the open sea, to the wineglass, weary of holding wine.

I must have had some high object in life, for I feel unbounded strength within me. But I never discovered it and was carried away by the allurements of empty, un-rewarding passions. I was tempered in their flames and came out cold and hard as steel, but I'd lost forever that fire of noble endeavour, that finest flower of life. How many time since then have I been an axe in the hands of fate? Like an engine of execution, I've descended on the heads of the condemned, often without malice, but always without pity. My love has brought no one happiness, for I've never sacrificed a thing for those I've loved. I've loved for myself, for my own pleasure, I've only tried to satisfy a strange inner need. I've fed on their feelings, love, joys and sufferings, and always wanted more. I'm like a starving man who falls asleep exhausted and sees rich food and sparkling wines before him. He rapturously falls on these phantom gifts of the imagination and feels better, but the moment he wakes up his dream disappears and he's left more hungry and desperate than before.

He recognized that the systemic malaise that caused it was a consequence in part of his own refusal over the years to limit his courtship of the finest wines, foods, and cigars.

Soon you catch your first glimpse of a vineyard basking in the sun, its broad leaves silently turning sunlight into sugar, ripening vitis vinifera, the European grapes that make the world’s finest wines. For a moment you might imagine you’ve been mysteriously wafted to the French countryside, but no, this is the East End of Long Island, the most exciting new wine region in North America. You’ve reached your destination, but your journey of discovery has barely begun

tell you. Fun is worth having. And love. And beauty. And travel. And success—My God, there is so much worth having, Dad!” It felt very queer to be talking to her father about herself in earnest, as though he were Noel Airman or Marsha Zelenko. It was like blurting confidences to a new friend whom she wasn’t sure she could trust. But she was enjoying it. “The finest foods are worth having, the finest wines, the loveliest places, the best music, the best books, the best art. Amounting to something. Being well known, being myself, being distinguished, being important, using all my abilities, instead of becoming just one more of the millions of human cows! Children,

The people are hungry,” Mihali said. He lifted his hands, spreading them to encompass the city. “The people need to be fed. They need bread and wine and soup and meat. But not just that. They need friendship.” He pointed to a minor noble, some viscount decked out in his finest foppish frills, who poured a bottle of St. Adom’s Festival wine into the cups of a half-dozen street urchins. “They need companionship,” Mihali said. “They need love and brotherhood.” He turned to Tamas. He reached out with one hand, putting a palm to Tamas’s cheek. Instinct told Tamas to step back. He found that he couldn’t. “You gorged them on the blood of the nobility,” Mihali said gently. “They drank, but were not filled. They ate of hatred and grew hungrier.” He took a deep breath. “Your intentions were… well, not pure, but just. Justice is never enough.” He let go of Tamas and turned to the square. “I will put things right,” he said. He puffed out his chest and spread his arms. “I will feed all of Adro. It is what they need.

On this mountain the LORD Almighty will prepare a feast of rich food for all peoples,” declared the prophet Isaiah, “a banquet of aged wine—the best of meats and the finest of wines” (Isaiah 25:6). “People will come from east and west and north and south,” Jesus said, “and will take their places at the feast in the kingdom of God” (Luke 13:29).

THE WORLD’S FINEST TRICK IS TO PERSUADE PEOPLE THAT SENSUALITY DOES NOT EXIST AND THE ONLY THING THEY CAN GO BY IS REALITY.

That evening I glanced back at the TV as Bella poured half a bottle of the finest brandy into her bowl of cake batter, I waited for tinselly anticipation to land like snowflakes all around me, but I felt nothing. Even when she produced what she described as 'a winter landscape for European cheeses', sprigged with holly and a frosty snow scene, I failed to get my fix. 'Ooh, this is a juicy one,' she said, biting seductively at a maraschino cherry she'd earlier described as 'divinely kitsch'. She swallowed the cherry whole, giggled girlishly and raised a flute of champagne. 'Why have cava when Champagne is sooo much more bubbly? Cheers!' she said, taking a large sip of vintage Krug.

An Englishman, a Frenchman, and a Jew are sitting in a doctor’s waiting room and each is told he has twenty-four hours to live. They are asked how they plan to spend their final day. The Englishman says, “I’m going to my club to smoke my pipe, sip some sherry, and chat with the blokes.” The Frenchman says, “I’m going to call my mistress for a sumptuous dinner, a bottle of the finest wine, and a night of passionate lovemaking.” The Jew says, “I’m going to see another doctor.

My thanks for your hospitality, Roran Stronghammer,” he said, raising his voice so that his entire troop could hear. “Mayhap I will soon have the honor of entertaining you within the walls of Aroughs. If so, I promise to serve you the finest wines from my family’s estate, and perhaps with them I will be able to wean you off such barbaric milk as you have there. I think you will find our wine has much to recommend it. We let it age in oaken casks for months or sometimes even years. It would be a pity if all that work were wasted and the casks were knocked open and the wine were allowed to run out into the streets and paint them red with the blood of our grapes.” “That would indeed be a shame,” Roran replied, “but sometimes you cannot avoid spilling a bit of wine when cleaning your table.” Holding the horn out to one side, he tipped it over and poured what little mead remained onto the grass below. Tharos was utterly still for a moment--even the feathers on his helm were motionless--then, with an angry snarl, he yanked his horse around and shouted at his men, “Form up! Form up, I say…Yah!” And with that final yell, he spurred his horse away from Roran, and the rest of the soldiers followed, urging their steeds to a gallop as they retraced their steps to Aroughs. Roran maintained his pretense of arrogance and indifference until the soldiers were well away, then he slowly released his breath and rested his elbows on his knees. His hands were trembling slightly. It worked, he thought, amazed.

Eddie: (into the speaker, in a plummy and completely bogus British accent) Hullo, Blaine! Cheerio, old fellow! This is Robin Leach, host of Lifestyles of the Rich and Brainless, here to tell you that YOU have won six billion dollars and a new Ford Escort in the Publishers Clearing House Sweepstakes! Susannah: Eddie, stop it! STOP IT! Eddie: (smiling, eyes glittering with a mixture of fear, hysteria, and frustrated anger) You and your monorail girlfriend, Patricia, will spend a lux-yoo-rious month in scenic Jimtown, where you'll drink only the finest wine and eat only the finest virgins! You-- Little Blaine: ...shhhh... Eddie: Suze? Did you-- Little Blaine: ...shhh...don't wake him up. Eddie: What...What are you? Who are you? Little Blaine: I'm Little Blaine. The one he doesn't see.

I switched to wine – for better or worse and carried over – rather shuffled back to the table with an overflowing pint of ‘Jimmie Crickets Finest Burning Bum Bitter,’ or words to that effect. Is there such a thing as one-word bitter anymore? ‘Sgt Stiffies Severed Nippy.’ ‘Hair Of The Bastard Dog That Bit Me.’ ‘The Devils Own Salty Piss.’ I’ve never had a pallet for bitter. I was mainly a girly-drink-drunk.

And God did not just ask for the perfect sheep; He also wanted its wool. Deuteronomy 18:4 instructs shepherds to give the first shearing of the sheep as on offering to God. Above the crackling warmth radiating from the stove, I read the verse aloud to Lynne. "Is a first shearing a once-in-a-lifetime offering?" I asked. "Yes, everybody wants the first shearing, especially if it's from one of your best lambs. The first shearing is the finest fleese that's used to the best clothes...to ask for that is a real sacrifice." ... For the first time in a long while, maybe ever, I had felt with my own hands what God desired from sacrifice. It was nothing like what I expected...In asking for the first fleece, God isn't asking for the biggest. He wants to smallest and the softest. He doesn't want more-He wants the best." -Scouting the Divine

Now her hair is like the nights of disunion and separation and her face like the days of union and delectation; She hath a nose like the edge of the burnished blade and cheeks like purple wine or anemones blood-red: her lips as coral and carnelian shine and the water of her mouth is sweeter than old wine; its taste would quench Hell's fiery pain. Her tongue is moved by wit of high degree and ready repartee: her breast is a seduction to all that see it (glory be to Him who fashioned it and finished it!); and joined thereto are two upper arms smooth and rounded; She hath breasts like two globes of ivory, from whose brightness the moons borrow light, and a stomach with little waves as it were a figured cloth of the finest Egyptian linen made by the Copts, with creases like folded scrolls, ending in a waist slender past all power of imagination; based upon back parts like a hillock of blown sand, that force her to sit when she would fief stand, and awaken her, when she fain would sleep, And those back parts are upborne by thighs smooth and round and by a calf like a column of pearl, and all this reposeth upon two feet, narrow, slender and pointed like spear-blades, the handiwork of the Protector and Requiter, I wonder how, of their littleness, they can sustain what is above them.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

Once there was and once there was not a devout, God-fearing man who lived his entire life according to stoic principles. He died on his fortieth birthday and woke up floating in nothing. Now, mind you, floating in nothing was comforting, light-less, airless, like a mother’s womb. This man was grateful. But then he decided he would love to have sturdy ground beneath his feet, so he would feel more solid himself. Lo and behold, he was standing on earth. He knew it to be earth, for he knew the feel of it. Yet he wanted to see. I desire light, he thought, and light appeared. I want sunlight, not any light, and at night it shall be moonlight. His desires were granted. Let there be grass. I love the feel of grass beneath my feet. And so it was. I no longer wish to be naked. Only robes of the finest silk must touch my skin. And shelter, I need a grand palace whose entrance has double-sided stairs, and the floors must be marble and the carpets Persian. And food, the finest of food. His breakfast was English; his midmorning snack French. His lunch was Chinese. His afternoon tea was Indian. His supper was Italian, and his late-night snack was Lebanese. Libation? He had the best of wines, of course, and champagne. And company, the finest of company. He demanded poets and writers, thinkers and philosophers, hakawatis and musicians, fools and clowns. And then he desired sex. He asked for light-skinned women and dark-skinned, blondes and brunettes, Chinese, South Asian, African, Scandinavian. He asked for them singly and two at a time, and in the evenings he had orgies. He asked for younger girls, after which he asked for older women, just to try. The he tried men, muscular men, skinny men. Then boys. Then boys and girls together. Then he got bored. He tried sex with food. Boys with Chinese, girls with Indian. Redheads with ice cream. Then he tried sex with company. He fucked the poet. Everybody fucked the poet. But again he got bored. The days were endless. Coming up with new ideas became tiring and tiresome. Every desire he could ever think of was satisfied. He had had enough. He walked out of his house, looked up at the glorious sky, and said, “Dear God. I thank You for Your abundance, but I cannot stand it here anymore. I would rather be anywhere else. I would rather be in hell.” And the booming voice from above replied, “And where do you think you are?

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

I took to heart what Isohar had taught us. He said that there are four types of readers. There is the reading sponge, the reading funnel, the reading colander, and the reading sieve. The sponge absorbs everything it comes into contact with; and it is evident he remembers much of it later, too. But he is not able to filter out what is most important. The funnel takes in what he reads at one end, while at the other, everything he's read pours out of him. The strainer lets through the wine and keeps the sediment; he ought not to read at all -- it would be infinitely better if he simply dedicated himself to some manual trade. The sieve, on the other hand, separates out the chaff, to give a result of only the finest grains. 'I want you to be like sieves, and to discard all that is not good or interesting,' Isohar would say to us.

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

Later in the evening, Devon and West had dinner in the dilapidated splendor of the dining room. The meal was of far better quality than they had expected, consisting of cold cucumber soup, roast pheasant dressed with oranges, and puddings rolled in sweetened bread crumbs. “I made the house steward unlock the cellar so I could browse over the wine collection,” West remarked. “It’s gloriously well provisioned. Among the spoils, there are at least ten varieties of important champagne, twenty cabernets, at least that many of bordeaux, and a large quantity of French brandy.” “Perhaps if I drink enough of it,” Devon said, “I won’t notice the house falling down around our ears.” “There are no obvious signs of weakness in the foundation. No walls out of plumb, for example, nor any visible cracks in the exterior stone that I’ve seen so far.” Devon glanced at him with mild surprise. “For a man who’s seldom more than half sober, you’ve noticed a great deal.” “Have I?” West looked perturbed. “Forgive me--I seem to have become accidentally lucid.” He reached for his wineglass. “Eversby Priory is one of the finest sporting estates in England. Perhaps we should shoot grouse tomorrow.” “Splendid,” Devon said. “I would enjoy beginning the day with killing something.

It doesn’t matter what they think. Dance with me.” He took her hand, and for the first time in a long while, she felt safe. He pulled her to the center of the floor and into the motions of the dance. Ronan didn’t speak for a few moments, then touched a slim braid that curved in a tendril along Kestrel’s cheek. “This is pretty.” The memory of Arin’s hands in her hair made her stiffen. “Gorgeous?” Ronan tried again. “Transcendent? Kestrel, the right adjective hasn’t been invented to describe you.” She attempted a light tone. “What will ladies do, when this kind of exaggerated flirtation is no longer the fashion? We shall be spoiled.” “You know it’s not mere flirtation,” Ronan said. “You’ve always known.” And Kestrel had, it was true that she had, even if she hadn’t wanted to shake the knowledge out of her mind and look at it, truly see it. She felt a dull spark of dread. “Marry me, Kestrel.” She held her breath. “I know things have been hard lately,” Ronan continued, “and that you don’t deserve it. You’ve had to be so strong, so proud, so cunning. But all of this unpleasantness will go away the instant we announce our engagement. You can be yourself again.” But she was strong. Proud. Cunning. Who did he think she was, if not the person who mercilessly beat him at every Bite and Sting game, who gave him Irex’s death-price and told him exactly what to do with it? Yet Kestrel bit back her words. She leaned into the curve of his arm. It was easy to dance with him. It would be easy to say yes. “Your father will be happy. My wedding gift to you will be the finest piano the capital can offer.” Kestrel glanced into his eyes. “Or keep yours,” he said hastily. “I know you’re attached to it.” “It’s just…you are very kind.” He gave a short, nervous laugh. “Kindness has little to do with it.” The dance slowed. It would end soon. “So?” Ronan had stopped, even though the music continued and dancers swirled around them. “What…well, what do you think?” Kestrel didn’t know what to think. Ronan was offering everything she could want. Why, then, did his words sadden her? Why did she feel like something had been lost? Carefully, she said, “The reasons you’ve given aren’t reasons to marry.” “I love you. Is that reason enough?” Maybe. Maybe it would have been. But as the music drained from the air, Kestrel saw Arin on the fringes of the crowd. He watched her, his expression oddly desperate. As if he, too, were losing something, or it was already lost. She saw him and didn’t understand how she had ever missed his beauty. How it didn’t always strike her as it did now, like a blow. “No,” Kestrel whispered. “What?” Ronan’s voice cut into the quiet. “I’m sorry.” Ronan swiveled to find the target of Kestrel’s gaze. He swore. Kestrel walked away, pushing past slaves bearing trays laden with glasses of pale gold wine. The lights and people blurred in her stinging eyes. She walked through the doors, down a hall, out of the palace, and into the cold night, knowing without seeing or hearing or touching him that Arin was at her side.

The artillery and mortars had been silent for at least the past few hours. After awhile the rabbi stopped initiating new songs. He took a few more sips of wine and sat for a time, almost shining in obvious pleasure, and yet reflective and silent. All watched him, and after a few minutes he spoke again in his odd Moroccan/Brooklyn accent. "The weapons of a Jew are prayer and mitzvot. Tonight we are arming ourselves with mitzvot like the finest suit of armor ever made. Better than a ceramica," he said, referring to the bullet-proof flak vests worn by many Israeli soldiers by their street name. "By the mere act of sitting and eating and drinking, because we are doing so in a sukkah at the time that our Creator told us to do so, we acquire for ourselves a heavenly shield more powerful than any missile or tank." He let those words settle in as he beamed at all present at the table and standing in the sukkah. "A mitzvah—carrying out HaShem's commandment or doing a good deed, such as an act of kindness towards your fellow human being—creates a heavenly smell, a wonderful odor that is both spiritual and physical. When the Creator of the whole universe commanded the Jewish people to bring sacrifices upon His holy altar, and they did so exactly as he had instructed them, the Torah says that it created a Re-ach Tov, a good and wonderful scent, that pleased the Ribbono Shel-Olam. And in those moments when the Jewish people acted on the instructions of their Creator, there was a kesher and a devekus, a tie and a drawing closer, between the Jewish people and their Creator.

One morning, a farmer knocked loudly on the door of a monastery. When Brother Porter opened the door, the farmer held out to him a magnificent bunch of grapes. “Dear Brother Porter, these are the finest grapes from my vineyard. Please accept them as a gift from me.” “Why, thank you! I’ll take them straight to the Abbot, who will be thrilled with such a gift.” “No, no. I brought them for you.” “For me? But I don’t deserve such a beautiful gift from nature.” “Whenever I knocked on the door, you opened it. When the harvest had been ruined by drought, you gave me a piece of bread and a glass of wine every day. I want this bunch of grapes to bring you a little of the sun’s love, the rain’s beauty and God’s miraculous power.” Brother Porter put the grapes down where he could see them and spent the whole morning admiring them: they really were lovely. Because of this, he decided to give the present to the Abbot, whose words of wisdom had always been such a boon to him. The Abbot was very pleased with the grapes, but then he remembered that one of the other monks was ill and thought: “I’ll give him the grapes. Who knows, they might bring a little joy into his life.” But the grapes did not remain for very long in the room of the ailing monk, for he in turn thought: “Brother Cook has taken such good care of me, giving me only the very best food to eat. I’m sure these grapes will bring him great happiness.” And when Brother Cook brought him his lunch, the monk gave him the grapes. “These are for you. You are in close touch with the gifts Nature gives us and will know what to do with this, God’s produce.” Brother Cook was amazed at the beauty of the grapes and drew his assistant’s attention to their perfection. They were so perfect that no one could possibly appreciate them more than Brother Sacristan, who had charge of the Holy Sacrament, and whom many in the monastery considered to be a truly saintly man. Brother Sacristan, in turn, gave the grapes to the youngest of the novices in order to help him understand that God’s work is to be found in the smallest details of the Creation. When the novice received them, his heart was filled with the Glory of God, because he had never before seen such a beautiful bunch of grapes. At the same time, he remembered the day he had arrived at the monastery and the person who had opened the door to him; that gesture of opening the door had allowed him to be there now in that community of people who knew the value of miracles. Shortly before dark, he took the bunch of grapes to Brother Porter. “Eat and enjoy. You spend most of your time here all alone, and these grapes will do you good.” Brother Porter understood then that the gift really was intended for him; he savoured every grape and went to sleep a happy man. In this way, the circle was closed; the circle of happiness and joy which always wraps around those who are in contact with the energy of love.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

New York’s German Jews began, in the 1870’s, to say to each other, “We are really more German than Jewish,” and were convinced that nineteenth-century Germany embodied the finest flowering of the arts, sciences, and technology. German continued to be the language the families spoke in their homes. The music children practiced in family music rooms was German music. When a Seligman, Loeb, or Lehman traveled to Europe, he sailed on the Hamburg-America Line; it was the best. When he needed a rest, he took the waters at a German spa—Baden, Carlsbad, or Marienbad. At their dinners they served German wines. When illness struck, the ailing were hurried to Germany, where the best doctors were.

us. And why must vines be pruned, my friend?” I considered his question. Surely there was a trap set for me. “First, the dead canes must be cut off in this season when the vine is sleeping. This season … you see the workers there … the pruning is severe. Down to the trunk of the vine. Dead canes will not bear fruit and so must be cut off first. In another month or so, depending on the weather, there will be bud break. The vine will produce new, healthy shoots. New growth will bear fruit.” Jesus asked, as though he did not know, “Is the job of the vinedresser finished when he cuts away these dead branches?” “Well … no. Through the growing season, we train the branches. Set them in the best position to expose fruit to the sun. Thin the leaves that block the sun from the berries; break off clusters that will never ripen evenly. They only steal the life of the vine from the good clusters. The vinedresser cuts away excess foliage to concentrate the life of the vine into the best berries that will make the finest quality wine. The vine can’t nourish the new growth properly … the quality of the grapes is not as good

It is the pleasure of the writing that motivates me; setting free the multitude of characters who wander my subconscious, waiting to be seen, wanting to be heard. I’d like my readers to find themselves standing beside my characters on whatever rutted dirt road they wander; to sit across from them on the bus or at the lunch counter; to share their pains, pleasures, disappointments and achievements. The right word, the right phrase, the right time; as rewarding as the finest wine or the best chocolate. This, for me, is the real joy in writing.

He drank me, my blood, and the guys’ combined releases like we were the finest of wines.

To a seasoned fighter, each battle is a banquet. Victory should be savored like the finest wine or the most extravagant dessert. Defeat is like a rancid chunk of meat.

To Merveilleuse's surprise she comes across a large ram in a clearing, with gilt horns and a garland of flowers round his neck, reposing on a couch of orange blossom beneath a pavilion of golden cloth. But still, a ram, with his nose like an ink blot, flies on his white lashes, wool the color of curds. Around him a hundred gaily decked sheep graze not on grass but coffee, sherbet, ices, and sweetmeats, whilst partaking in games of basset and lansquenet. Soon he takes her into a cavern, which is a gate to his underworld kingdom. It has meadows of a thousand different flowers; a broad river of orange-flower water; fountains of Spanish wine and liqueurs. There are entire avenues of trees, stuffed with partridges better larded and dressed than you would get them at the finest Paris restaurants; quails, young rabbits, and ortolans. In certain parts, where the atmosphere appears a little hazy, it rains bisque d'écrevisses, foie gras, and ragout of sweetbreads. His palace is formed by tangled orange trees, jasmines, honeysuckle, and little musk-roses, whose interlaced branches form cabinets, halls, and chambers, all hung with golden gauze and furnished with large mirrors and fine paintings.

Don’t forget to check him for a tail when you get him to strip.” He didn’t sputter his wine, but it was close. “A tail?” She waved a hand, utter negligence at its finest. “Some of the wagers going around claim that you’re the devil. But I’ve seen your ass. It’s too fine to be hiding a tail.” “Thank you, I think.” “Thank me later when I’ve groped it to be sure.

Hallelujah! For our Lord God Almighty reigns. Let us rejoice and be glad and give him glory! For the wedding of the Lamb has come, and his bride has made herself ready” (Revelation 19:6–7). As you pull up a chair to the banquet table, take a look at what’s on the menu from Isaiah 25:6–8: “On this mountain the Lord Almighty will prepare a feast of rich food for all peoples, a banquet of aged wine—the best of meats and the finest of wines. On this mountain he will destroy the shroud that enfolds all peoples, the sheet that covers all nations; he will swallow up death forever. The Sovereign Lord will wipe away the tears from all faces; he will remove the disgrace of his people from all the earth. The Lord has spoken.” There’s no mistaking. This is a real banquet. And a specific one too. They won’t be serving bologna or Spam. It won’t be USDA-approved meat; it will be “the best of meats.” And the beverage selection will not be Kool-Aid or cheap wine, but “aged wine…the finest of wines.