Napa Wine Quotes

Alexander, you broke my heart. But for carrying me on your back, for pulling my dying sled, for giving me your last bread, for the body you destroyed for me, for the son you have given me, for the twenty-nine days we lived like Red Birds of Paradise, for all our Naples sands and Napa wines, for all the days you have been my first and last breath, for Orbeli- I will forgive you.

Invalidating a woman’s life choices by saying things like, “Oh, but you’ll regret it if you don’t have kids,” or, “I didn’t think I wanted kids either until I had one,” is like me going to an Alcoholics Anonymous meeting and telling the newly sober that eventually when they grow old, they’ll want to take the edge off with a little gin and tonic and that if they could only just be mature enough to control themselves, they could go on a fun wine-tasting tour in the Napa Valley.

If you can be happy for the joy in the lives of others, you will find more joy in your own life. Isn’t that neat? That means that instead of telling you that you first need to work on finding joy in your own life so that you can be happy for others, I’m saying, concentrate on the reverse. Be so incredibly happy for others! Things are going well for them! They are happy! You want them to be happy. You want to contribute to their happiness. It’s much easier this way. Trying to wring joy out of your own life right now might feel a bit like trying to wring sweet Napa Valley wine out of a rotten turnip.

Hugo planned a five-course meal: smoked duck, oyster stew, roast beef with mashed yams, a salad of apples with beets and blue cheese, then chocolate banana cream pie. Rich, rich, and richer still. Ben made pitchers of martinis and set aside thirty-five bottles of a tried-and-true Napa cabernet, pure purple velvet, and an Oregonian pinot gris, grassy and effervescent.

plays a game with his wine-marketing classes at Napa Valley College. The students, most of whom have several years’ experience in the industry, are asked to rank six wines, their labels hidden by—a nice touch here—brown paper bags. All are wines Wagner himself enjoys. At least one is under $10 and two are over $50. “Over the past eighteen years, every time,” he told me, “the least expensive wine averages the highest ranking, and the most expensive two finish at the bottom.

Every fall God turns water into wine in France and Chile and the Napa Valley.

Such a shame that I didn’t get to say good-bye to my fellow inmates,” he said sarcastically. “Actually, Puchalski was the only guy I liked. I still can’t figure out what got into him.” As Jordan used her chopsticks to pick up a piece of hamachi, she decided it was best to get her brother off that topic as fast as possible. “Sounds like he just snapped.” “But why would he have a fork in his shoe?” Kyle mused. “That makes me think he was planning the attack, which doesn’t make sense.” Let it go, Kyle. She shrugged. “Maybe he always keeps a fork in his shoe. Who understands why any of these felon types do what they do?” “Hey. I am one of those felon types.” Grey tipped his glass of wine. “And who would’ve thought you would do what you did?” “It was Twitter,” Kyle mumbled under his breath. Maybe we should change the subject,” Jordan suggested, sensing the conversation could only spiral downward from there. “Okay. Let’s talk about you instead,” Grey said. “I never asked—how did Xander’s party go?” Now there was a potential land mine of a topic. “It went fine. Pretty much the same party as usual.” Except for a little domestic espionage. She threw Kyle a look, needing help. Change the subject. Fast. He stared back cluelessly. Why? She glared. Just do it. He made a face. All right, all right. “Speaking of wine, Jordo, how was your trip to Napa?” Great. Leave it to her genius of a brother to pick the other topic she wanted to avoid. “I visited that new winery I told you about. We should have a deal this week so that my store will be the first to carry their wine in the Chicago area.” Grey’s tone was casual. “Did you bring Tall, Dark, and Smoldering with you on the trip?” Jordan set down her chopsticks and looked over at her father. He smiled cheekily as he took a sip of his wine. “You read Scene and Heard, too?” she asked. Grey scoffed at that. “Of course not. I have people read it for me. Half the time, it’s the only way I know what’s going on with you two. And don’t avoid the question. Tell us about this new guy you’re seeing. I find it very odd that you’ve never mentioned him.” He fixed his gaze on her like the Eye of Sauron. Jordan took a deep breath, suddenly very tired of the lies and the secret-agent games. Besides, she had to face the truth at some point. “Well, Dad, I don’t know if you have to worry about Tall, Dark, and Smoldering anymore. He’s not talking to me right now.” Kyle’s face darkened. “Tall, Dark, and Smoldering sounds like a moron to me.” Grey nodded, his expression disapproving. “I agree. You can do a lot better than a moron, kiddo.” “Thanks. But it’s not that simple. His job presents some . . . challenges.” That was definitely the wrong thing to say. “Why? What kind of work does he do?” her father asked immediately. Jordan stalled. Maybe she’d overshot a little with the no more lies promise. She threw Kyle another desperate look. Do something. Again. Kyle nodded. I’m on it. He eased back in his chair and stretched out his intertwined hands, limbering up his fingers. “Who cares what this jerk does? Send me his e-mail address, Jordo—I’ll take care of it. I can wreak all sorts of havoc on Tall, Dark, and Smoldering’s life in less than two minutes.” With an evil grin, he mimed typing at a keyboard. Their father looked ready to blow a gasket. “Oh no—you do not get to make the jokes,” he told Kyle. “Jordan and I make the jokes. You’ve been out of prison for four days and I seriously hope you learned your lesson, young man . . .

He said wouldn't it be brilliant to have a food emporium on the ground floor of Fenton's, like Harrods, but have everything organic and locally grown." Diana paused to let the idea sink in. "I said not the ground floor of course, Fenton's isn't a supermarket, but the basement has been a dead zone for years. A whole floor dedicated to stationery when no one writes letters anymore." "A food emporium," Cassie repeated. "Fresh fish caught in the bay, oysters, crab when it's in season. Counters of vegetables you only find in the farmers market, those cheeses they make in Sonoma that smell so bad they taste good. Wines from Napa Valley, Ghirardelli chocolates, sourdough bread, sauces made by Michael Mina and Thomas Keller. Everything locally produced. And maybe a long counter with stools so you could sample bread and cheese, cut fruit, sliced vegetables. Not a true cafe because we'd keep the one on the fourth floor. It would have more the feel of a food bazaar, with the salespeople wearing aprons and white caps." Cassie closed her eyes and saw large baskets of vegetables, glass cases filled with goat cheese and baguettes, stands brimming with chocolate-covered strawberries.

Just live in the moment and drink in the love like a fine wine that leaves the memories of a million grapes ripening in the sun on the hillside of Napa Valley in the spring.

But there’s a cheaper way to enjoy the con, and that is to take advantage of all the other factors that “trick” us into enjoying wine more. Like Troy Carter, you can ride to Napa and walk the vineyards before you buy a bottle. If you don’t live near wine country, you can talk to the manager of a wine store about the wines she loves. A nice pair of wine glasses, candles, and a picnic in a beautiful park all lend wine a refined air. All these strategies take advantage of the psychological biases that lead us to enjoy the same wine more than we would in other circumstances. And they do so without the rarefied price tag.

About the Author Native San Franciscan Erika Lenkert fled the dot-community to find respite and great food and wine in Napa Valley. When she’s not writing about food, wine, and travel for the likes of Four Seasons Magazine or InStyle, or promoting her book The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining, she’s in search of Wine Country pleasures to share with Frommer’s readers. She also remains subservient to her owners—two Siamese cats and most recently, her new daughter Viva. In addition to this guide, Erika authors and co-authors a number of other Frommer’s guides to California, including Frommer’s California and Frommer’s San Francisco

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.

DENVER — Some people who prosper in life choose to spend their hard-earned millions on private planes. Some buy a vineyard in Napa to indulge a love of wine. Some collect showpiece cars, or fulfill a dream of hiking Mount

It only took a few months for word to spread and for daughters and wives of vintners across the state to unite, and the ladies of St. Helena created one of the most extensive bootlegging operations in California. And they’d ruled the domestic wine market ever since.

You have no idea what mistletoe is, do you?” Monique put her hand on her hips. “Well, your customers probably won’t either after a few wine tastings.” L

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.

The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.

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