Sophisticated Wine Quotes

Drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary...

Greek customs such as wine drinking were regarded as worthy of imitation by other cultures. So the ships that carried Greek wine were carrying Greek civilization, distributing it around the Mediterranean and beyond, one amphora at a time. Wine displaced beer to become the most civilized and sophisticated of drinks—a status it has maintained ever since, thanks to its association with the intellectual achievements of Ancient Greece.

It's all about the "French Paradox," that much-publicized puzzle of how French people eat all that fatty food and drink tons of wine, yet still manage to be svelte and sophisticated, not to mention cheese-eating surrender monkeys.

Consider how textbooks treat Native religions as a unitary whole. ... "These Native Americans ... believed that nature was filled with spirits. Each form of life, such as plants and animals, had a spirit. Earth and air held spirits too. People were never alone. They shared their lives with the spirits of nature." ... Stated flatly like this, the beliefs seem like make-believe, not the sophisticated theology of a higher civilization. Let us try a similarly succinct summary of the beliefs of many Christians today: "These Americans believed that one great male god ruled the world. Sometimes they divided him into three parts, which they called father, son, and holy ghost. They ate crackers and wine or grape juice, believing that they were eating the son's body and drinking his blood. If they believed strongly enough, they would live on forever after they died." Textbooks never describe Christianity this way. It's offensive. Believers would immediately argue that such a depiction fails to convey the symbolic meaning or the spiritual satisfaction of communion.

You looked me right in the eyes and said, ‘You couldn’t pay me a million dollars to date you, Ryan Henderson. Mark my words. One day, I will move to this city and date a sophisticated man and—'” “I’ll be a sophisticated, sexy lady, and my man will pick up Chinese takeout after work and bring it back to our fancy apartment, and he’ll be wearing a fancy suit from his fancy job, and we will drink fancy wine and watch my favorite movie.” A laugh bubbles through me. “And then I told you that you could never be sophisticated like that.” He’s chuckling too now. “As if Chinese takeout and fancy wine is the most sophisticated and grown-up thing in the world.

even if I were a comfortable, domesticated sophisticate I could never drink the blood of the masses and call it wine

In Europe then we thought of wine as something as healthy and normal as food and also as a great giver of happiness and well-being and delight. drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary, and I would not have thought of eating a meal without drinking either wine or cider or beer.

All my mania for culture, for ‘really good’ things, for knowing about jazz recordings and red wine and Danish furniture, even about Keats and Shakespeare and James Baldwin, what if it’s all a form of vanity, or even worse, a little bandage over the initial wound of my origins? I have put between myself and my parents such a gulf of sophistication that it’s impossible for them to touch me now or to reach me at all.

Along with ducks, I’m somewhat of a wine expert. I know there are three kinds of wine: Red, white, and pink, for those connoisseurs like me who mix the two for optimal chugging. I should be a sommelier and rent out my alcoholic grape juice experience to sophisticated buyers.

Let's get it over with, so I can stop wondering. How many have there been?" Lauren stared at him."How many what?" "Lovers," he clarified bitterly. She could hardly believe her ears. After treating her as if her standards of morality were childish, after acting as if promiscuity was a virtue, after telling her how man preferred experienced women, he was jealous. Because now he cared. Lauren didn't know whether to hit him, burst out laughing or hug him. Instead she decided to exact just a tiny bit of revenge for all the misery and uncertainty he had put her through. Turning,she walked over to the bar and reached for a bottle of white wine. "Why should the number make any difference?" she asked innocently. "You told me in Harbor Springs that men don't prize virginity anymore, that they don't expect or want a woman to be inexperienced.Right?" "Right," he said grimly, glowering at the ice cubes in his glass. "You also said," she continued, biting back a smile, "that women have the same physical desires men have,and that we have the right to satisfy them with whomever we wish.You were very emphatic about that-" "Lauren," he warned in a low voice, "I asked you a simple question. I don't care what the answer is, I just want an answer so I can stop wondering. Tell me how many there were. Tell me if you liked the, if you didn't give a damn abou them,or if you did it to get even with me.Just tell me.I won't hold it against you." Like hell you wouldn't! Lauren thought happily as she struggled to uncork the bottle of wine. "Of course you won't hold it against me," she said lightly. "You specifically said-" "I know what I said," he snapped tersely. "Now,how many?" She flicked a glance in his direction, implying that she was bewildered by his tone. "Only one." Angry regret flared in his eyes,and his body tensed as if he had just felt a physical blow. "Did you...care about him?" "I thought I loved him at the time," Lauren said brightly, twisting the corkscrew deeper into the cork. "All right.Let's forget him," Nick said curtly. He finally noticed her efforts with the wine bottle and walked over to help her. "Are you going to be able to forget him?" Lauren asked, admiring the ease with which he managed the stubborn cork. "I will...after a while." "What do you mean,after a while? You said there was nothing promiscuous about a woman satisfying her biological-" "I know what I said,dammit!" "Then why do you look so angry? You didn't lie to me,did you?" "I didn't lie," he said, slamming the bottle onto the bar and reaching for a glass from the cabinet. "I believed it at the time." "Why?" she goaded. "Because it was convenient to believe it," he bit out. "I was not in love with you then." Lauren loved him more at that moment than ever. "Would you like me to tell you about him?" "No," he said coldly. Her eyes twinkled, but she backed a cautious step out of his reach. "You would have approved of him. He was tall, dark, and handsome, like you. Very elegant,sophisticated and experienced. He wore down my resistence in two days,and-" "Dammit, stop it!" Nick grated in genuine fury. "His name is John." Nick braced both hands on the liguor cabinet,his back to her. "I do not want to hear this!" "John Nicholas Sinclair," Lauren clarified.

By my tenth glass of wine I started to wonder whether there was something wrong with my palate. Everyone else was marking the wine list with notes like “Pleasant finish. Robust spices.” Meanwhile, I was doodling pictures of vampiric cougars. Then I noticed people staring at my doodles, and so I started writing notes next to the wine. Things like “Tastes of NyQuil, but in a good way,” and “This one will get you all the way fucked up.” “I can’t feel my feet anymore.” “Did I leave the garage door open? I wonder whether the cat is on fire. I should probably stop drinking now.” Everyone else there had a sophisticated palate. I had one that needed therapy, and possibly an intervention.

In Europe then we thought of wine as something as healthy and normal as food and also as a great giver of happiness and well being and delight. Drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary, and I would not have thought of eating a meal without drinking either wine or cider or beer.

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

The train of thought went like this: I scribbled down the most "sophisticated" foods I could think of. Foie gras. Truffles. Expensive wine. Caviar. Ibérico ham. The one that struck a chord with my Jewish brain was caviar. Caviar served with blinis, little pancakes hailing from eastern Europe. In Russia they served blinis with caviar and sour cream. But even if I could make a hundred and fifteen blinis in the time allowed (since we had to make a few extras for beauty shots and mistakes), I couldn't just serve them with caviar and sour cream. That wasn't transformative enough. Original enough. What else was served with blinis? I tapped my pen thoughtfully against my Chef Supreme notepad. We were getting to the end of our planning session, and the way the others around me were nodding and whispering to themselves was making me nervous. Sadie, they all know exactly what they're doing, and you don't, I thought to myself. And then I nodded, confirming it. Jam. Blinis were served sweet-style with jam. But even if I made my own jam, that wouldn't be enough. I needed a wow factor. What if... what if I made sweet blinis, but disguised them as savory blinis? Ideas ran through my head as we were driven to the grocery store. I wasn't hugely into molecular gastronomy, but even I knew how to take a liquid or an oil and turn it into small gelatinous pearls not unlike fish eggs. I could take jam, thin it out, and turn it into caviar. Then what would be my sour cream? A sweetened mascarpone whip? And then I needed something to keep all the sweetness from becoming overwhelming. I'd have to make the jam nice and tart. And maybe add a savory element. A fried sage leaf? That would be interesting...

Chinese clients used to talk only about prices and vintages, not what was in the bottle. Now the important thing is not how much money you have but how you express it in wine knowledge.” Tim Weiland, former general manager of the exclusive Aman at Summer Palace in the emperor’s onetime retreat in Beijing, suggests that the image of China’s wealthy class as crass nouveau riche—mixing expensive Bordeaux with Coca-Cola, for example—is entirely out of date. “The nouveaux riches of ten years ago are now the old rich,” he says. “They have homes in Switzerland and Aspen, they’re incredibly sophisticated and well traveled—much more well traveled than I am—and they know their wines.

In another place, in another life, Camrose Rose might have been an innkeeper, an antiques dealer, a sommelier or tea monger; nothing less than a man of elegance and quiet sophistication. The type of individual who stands out against their chosen backdrop – be it a quaint little coastal community nestled along the East Coast or deep in the heart of California wine country – someone you might read about in an airline magazine or in the lifestyles section of your local newspaper. And you might, just maybe, envy him.

Joshua took another small sip from his wine glass as his gaze and his thoughts drifted away from the flat-screen television mounted above the marbled fireplace to ponder a roomful of sports jackets and pantsuits and in some cases cocktail dresses but only of neutral tones and minimal detailing if for no other reason than to avoid becoming the subject of the next petty scandal that would nevertheless send shockwaves through their haughty and insular world. The way they stood in their intimate clusters. Their drink glasses held in various poses of sophistication. And whenever they did bring glass to mouth in accordance with judiciously preset intervals it was also for show, as he believed was true of their subdued conversations, which, from where he was sitting, appeared to be nothing more than the unintelligible murmurings of barely moving lips. A whole list of observations came to mind. Not one of them flattering in any way. The atmosphere thick with that certain stuffiness and elitist redolence of an ivy league alumni fundraising gala. Of course, he readily admitted to himself that out of everyone in the room he was very likely the most materially bereft and least credentialed and that this stinging truth undoubtedly inflamed his plebeian impulse. But that’s not what was bugging him.

France’s national image was the product of a collaboration between a king with a vision and some of the most brilliant artists, artisans, and craftspeople of all time—men and women who were the founding geniuses in domains as disparate as wine making, fashion accessorizing, jewelry design, cabinetry, codification of culinary technique, and hairstyling. There was a second collaboration: between Louis XIV and a series of brilliant inventors, the creators of everything from a revolutionary technology for glassmaking to a visionary pair of boots. Each of these areas seems modest enough in and of itself. All together, however, they added up to an amazingly powerful new entity. Thanks to Louis XIV, France had acquired a reputation as the country that had written the book on elegant living.

While Nero had become inured to the sight of traders getting rich (and trying too hard to become sophisticated by turning into wine collectors and opera lovers), his wife had rarely encountered repressed new wealth—the type of people who have felt the sting of indigence at some point in their lives and want to get even by exhibiting their wares. The only dark side of being a trader, Nero often says, is the sight of money being showered on unprepared people who are suddenly taught that Vivaldi’s Four Seasons is “refined” music.

Like wine, coffee offers a path to sophistication.