Wine Cork Quotes

Wadsworth opened the bottle and handed me the cork. What the heck? What do I do now? Take it? Smell it? Lick it? A slight trickle of sweat ran down the nape of my neck as he, Margeaux and Deloris stared at me. “Uh, what am I supposed to do with it?” “Take a sniff, sir. Just to make sure.” “Of course, of course.” Smelled just fine to me and I looked up at him with a big silly grin on my face as he poured a small amount of wine into my glass. I stared up at him. “Aren’t you going to fill my glass?” “Take a sip, sir. Just to make sure.” “Make sure of what?” “That it is to your liking, sir.” It was all I could do from turning red-faced. But I took that sip and smiled again. He then poured the wine into our glasses, nestled the bottle in the silver wine chiller and left. At that point I burst out laughing and my sweet ladies joined me.

With alcoholic ritual, the whole point is generosity. If you open a bottle of wine, for heaven's sake have the grace to throw away the damn cork.

After blood, wine is the most complex matrix there is.

I loved the way drink made me feel, and I loved it's special power of deflection, it's ability to shift my focus away from my own awareness of self and onto something else, something less painful than my own feelings. I loved the sounds of drink: the slide of a cork as it eased out of a wine bottle, the distinct glug-glug of booze pouring into a glass, the clatter of ice cubes in a tumbler. I loved the rituals, the camaraderie of drinking with others, the warming, melting feeling of ease and courage it gave me.

When you're corked...you're corked!

Hospitality is present when something happens for you. It is absent when something happens to you.

In a staggering display of power, the caster causes all portals within 1 mile to blast open in a violent burst. [...] Moreover, normal fasteners and stoppers are loosened or dislodged, such that wine corks fizz open, lids fall off dinner pots, shoelaces unlace, snaps loosen, belts unbuckle, and so on.

Chip the glasses and crack the plates!     Blunt the knives and bend the forks! That’s what Bilbo Baggins hates–     Smash the bottles and burn the corks! Cut the cloth and tread on the fat!     Pour the milk on the pantry floor! Leave the bones on the bedroom mat!     Splash the wine on every door! Dump the crocks in a boiling bowl;     Pound them up with a thumping pole; And when you’ve finished, if any are whole,     Send them down the hall to roll! That’s what Bilbo Baggins hates! So, carefully! carefully with the plates!

The noise of drinking was exhilarating. Champagne corks popped and the pale, chrysanthemum-coloured liquid, whispering gleefully with bubbles, hissed into the glasses; heavy red wine glupped into the goblets, thick and crimson as the blood of some mythical monster, and a swirling wreath of pink bubbles formed on the surface; the frosty white wine tiptoed into the glasses, shrilling, gleaming, now like diamonds, now like topaz; the ouzo lay transparent and innocent as the edge of a mountain pool until the water splashed in and the whole glass curdled like a conjuring trick, coiling and blurring into a summer cloud of moonstone white.

When he poured a taste of Madeira for the Master Sommelier at my table, a splash of wine hit the rim of the glass. The entire table grew silent and not a single person, Morgan included, breathed as we watched the fat, juicy brown droplet roll, as if in slow motion, over the outside rim, along the glass’s side, and down the stem to the foot of the glass. It was like a turd smeared on a wedding gown.

She has come to stay, to be with Claire for a day or two. To sleep in the spare room. To accompany her dying, the same way she accompanied Gloria's dying six years ago. The slow car journey back to Missouri. The smile on Gloria's face. Her sister, Janice, in the front seat, driving. Playing games with the rearview mirror. Both of them pushing Gloria in a wheelchair along the banks of the river, Up a lazy river where the robin's song wakes a brand-new morning as we roll along. It was a celebration, that day. They had dug their feet down into happiness and weren't prepared to let go. They threw sticks into an eddy and watched them circle. Put a blanket down, ate Wonder Bread sandwiches. Later in the afternoon, her sister began crying, like a change in the weather, for no reason except the popping of a wine cork. Jaslyn handed her a wadded tissue. Gloria laughed at them and said that she'd overtaken grief a long time ago, that she was tired of everyone wanting to go to heaven, nobody wanting to die. The only thing worth grieving over, she said, was that sometimes there was more beauty in this life than the world could bear.

Because I Cannot Sleep Because I cannot sleep I make music at night. I am troubled by the one whose face has the color of spring flowers. I have neither sleep nor patience, neither a good reputation nor disgrace. A thousand robes of wisdom are gone. All my good manners have moved a thousand miles away. The heart and the mind are left angry with each other. The stars and the moon are envious of each other. Because of this alienation the physical universe is getting tighter and tighter. The moon says, 'How long will I remain suspended without a sun?' Without Love's jewel inside of me, let the bazaar of my existence be destroyed stone by stone. O Love, You who have been called by a thousand names, You who know how to pour the wine into the chalice of the body, You who give culture to a thousand cultures, You who are faceless but have a thousand faces, O Love, You who shape the faces of Turks, Europeans, and Zanzibaris, give me a glass from Your bottle, or a handful of being from Your Branch. Remove the cork once more. Then we'll see a thousand chiefs prostrate themselves, and a circle of ecstatic troubadours will play. Then the addict will be freed of craving. and will be resurrected, and stand in awe till Judgement Day

Wine,” declared the nineteenth-century novelist Alexandre Dumas, “is the intellectual part of the meal.

Drink for thirst, but taste with purpose.

Never Drink Boring Wine

When I opened up the bottle of wine, Thebes said whoa, you yanked that cork out of there like you were saving it from drowning. She got out her markers and drew a screaming face on the cork.

As Dana and Morgan saw it, not everyone was ready to receive the epiphany that certain fermented grapes had to offer. And being able to afford these wines was not the same as deserving them.

The wine sleeps in the bottle, but still it is changing—evolving,” Jean-Luc had told us. “And when the cork is removed, it breathes again, and comes awake. Like a fairy tale. Un conte de fées.

you are an exit wound the extra shot of tequila the tangled knot of hair that has to be cut out you are the cell phone ringing in a hushed theatre pebble wedged in the sole of a boot the bloody hangnail you are, just this once you are flip flops in a thunderstorm the boy’s lost erection a pen gone dry you are my father’s nightmare my mother’s mirage you are a manic high which is to say: you are a bad idea you are herpes despite the condom you are, I know better you are pieces of cork floating in the wine glass you are the morning after whose name I can’t remember still in my bed the hole in my rain boots vibrator with no batteries you are, shut up and kiss me you are naked wearing socks mascara bleeding down laughing cheeks you are the wrong guy buying me a drink you are the typo in an otherwise brilliant novel sweetalk into unprotected sex the married coworker my stubbed toe you are not new or uncommon not brilliant or beautiful you are a bad idea rock star in the back seat of a taxi burned popcorn top shelf, at half price you are everything I want you are a poem I cannot write a word I cannot translate you are an exit wound a name I cannot bring myself to say aloud

Agnes shut her eyes, clenched her fists, opened her mouth and screamed. It started low. Plaster dust drifted down from the ceiling. The prisms on the chandelier chimed gently as they shook. It rose, passing quickly through the mysterious pitch at fourteen cycles per second where the human spirit begins to feel distinctly uncomfortable about the universe and the place in it of the bowels. Small items around the Opera House vibrated off shelves and smashed on the floor. The note climbed, rang like a bell, climbed again. In the Pit, all the violin strings snapped, one by one. As the tone rose, the crystal prisms shook in the chandelier. In the bar, champagne corks fired a salvo. Ice jingled and shattered in its bucket. A line of wine-glasses joined in the chorus, blurred around the rims, and then exploded like hazardous thistledown with attitude. There were harmonics and echoes that caused strange effects. In the dressing-rooms the No. 3 greasepaint melted. Mirrors cracked, filling the ballet school with a million fractured images. Dust rose, insects fell. In the stones of the Opera House tiny particles of quartz danced briefly... Then there was silence, broken by the occasional thud and tinkle. Nanny grinned. 'Ah,' she said, 'now the opera's over.

The Netflix documentary Sour Grapes is a fascinating insight into this world. A crooked, though brilliant, Indonesian wine connoisseur called Rudy Kurniawan was able to replicate great burgundies by mixing cheaper wines together, before faking the corks and the labels. He was rumbled only when he attempted to fake wines from vintages that did not exist. I am told that it is possible to detect a forged Kurniawan wine by analysing the labels, but not by tasting the wine. I hate to say this, but Rudy was an alchemist. Several experts I have talked to in the high-end wine business regard their own field as essentially a placebo market; one of them admitted that he was relatively uninterested in the products he sold and would sneak off and fetch a beer at premium tastings of burgundies costing thousands of pounds a bottle. Another described himself as ‘the eunuch in the whorehouse’ – someone who was valuable because he was immune to the charms of the product he promoted.

I once compiled a list of events that frightened her, and it was quite comprehensive: very loud snoring; low-flying aircraft; church bells; fire engines; trains; buses and lorries; thunder; shouting; large cars; most medium-sized cars; noisy small cars; burglar alarms; fireworks, especially crackers; loud radios; barking dogs; whinnying horses; nearby silent horses; cows in general; megaphones; sheep; corks coming out of sparkling wine bottles; motorcycles, even very small ones; balloons being popped; vacuum cleaners (not being used by her); things being dropped; dinner gongs; parrot houses; whoopee cushions; chiming doorbells; hammering; bombs; hooters; old-fashioned alarm clocks; pneumatic drills; and hairdryers (even those used by her).

The Little Ship Have your forgotten the ship love I made as a childish toy, When you were a little girl love, And I was a little boy?   Ah! never in all the fleet love Such a beautiful ship was seen, For the sides were painted blue love And the deck was yellow and green.   I carved a wonderful mast love From my Father’s Sunday stick, You cut up your one good dress love That the sail should be of silk.   And I launched it on the pond love And I called it after you, And for the want of the bottle of wine love We christened it with the dew.   And we put your doll on board love With a cargo of chocolate cream, But the little ship struck on a cork love And the doll went down with a scream!   It is forty years since then love And your hair is silver grey, And we sit in our old armchairs love And we watch our children play.   And I have a wooden leg love And the title of K. C. B. For bringing Her Majesty’s Fleet love Over the stormy sea.   But I’ve never forgotten the ship love I made as a childish toy When you were a little girl love And I was a sailor boy.

There is, however, a subtle but important distinction between a wine that’s good to me and a wine that’s good—full stop. While everyone can (and should) decide their favorites for themselves, experts do attempt to grade quality according to certain objective standards

That can’t possibly be what turns me on. Watching porn is a lot like opening a bottle of wine. Once you’ve popped that cork, you have to just see it through and drink the whole thing. Can’t let it go to waste. Or at least that’s the justification in my mind when I return to my couch.

I was about to speak when the maître d’hôtel advanced on our table. He showed me the wine label, all smiles as if showing me a photo of his only son. I nodded. He unscrewed the cork with a pleasant pop, then poured out a small mouthful in my glass. It tasted like the price of the entire dinner.

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.

Some clever individual takes wine bottles half full of petrol and sticks a cartridge case with two holes in the side up through the cork. The gas which escapes up through the cartridge case is ignited and burns evenly, lighting up the bunker better than the usual Hindenburg candles, which are in short supply anyway.

All the values of the temperate landscape were reversed: the noon high-lights were whiter but the shadows had unimagined colour. On the blackness of cork and ilex and cypress lay the green and purple lustres, the coppery iridescences, of old bronze; and night after night the skies were wine-blue and bubbling with stars.

Come With Me, I Said, And No One Knew (VII) Come with me, I said, and no one knew where, or how my pain throbbed, no carnations or barcaroles for me, only a wound that love had opened. I said it again: Come with me, as if I were dying, and no one saw the moon that bled in my mouth or the blood that rose into the silence. O Love, now we can forget the star that has such thorns! That is why when I heard your voice repeat Come with me, it was as if you had let loose the grief, the love, the fury of a cork-trapped wine the geysers flooding from deep in its vault: in my mouth I felt the taste of fire again, of blood and carnations, of rock and scald

I’d noticed from eating out with sommeliers that, no matter how encyclopedic their knowledge, they usually put themselves entirely in the hands of the restaurant’s somm, if there is one. Unless they see a bottle they’ve been dying to try, they’ll give just two pieces of information: (1) what they want to spend, and (2) what style of wine they want to drink.

Madeira is a wine like no other. It is fine wine in extremis. Heat and air, both the sworn enemies of most wines and wine makers, conspire to turn madeira into one of the most enthralling of the world’s wines as well as the most resilient. Wines from the nineteenth and even the eighteenth centuries still retain an ethereal, youthful gloss, even after spending what is, in wine terms, an aeon in cask and bottle. Having gone through this extreme and often extensive ageing process, madeira is virtually indestructible. Once the cork is removed, the wine comes to no harm, even if the bottle is left on ullage for months, even for years on end. If ever there was a wine to take away with you to a desert island, this is it.

It was baking hot in the square when we came out after lunch with our bags and the rod-case to go to Burguete. People were on top of the bus, and others were climbing up a ladder. Bill went up and Robert sat beside Bill to save a place for me, and I went back in the hotel to get a couple of bottles of wine to take with us. When I came out the bus was crowded. Men and women were sitting on all the baggage and boxes on top, and the women all had their fans going in the sun. It certainly was hot. Robert climbed down and fitted into the place he had saved on the one wooden seat that ran across the top. Robert Cohn stood in the shade of the arcade waiting for us to start. A Basque with a big leather wine-bag in his lap lay across the top of the bus in front of our seat, leaning back against our legs. He offered the wine-skin to Bill and to me, and when I tipped it up to drink he imitated the sound of a klaxon motor-horn so well and so suddenly that spilled some of the wine, and everybody laughed. He apologized and made me take another drink. He made the klaxon again a little later, and it fooled me the second time. He was very good at it. The Basques liked it. The man next to Bill was talking to him in Spanish and Bill was not getting it, so he offered the man one of the bottles of wine. The man waved it away. He said it was too hot and he had drunk too much at lunch. When Bill offered the bottle the second time he took a long drink, and then the bottle went all over that part of the bus. Every one took a drink very politely, and then they made us cork it up and put it away. They all wanted us to drink from their leather wine-bottles. They were peasants going up into the hills.

Many of us drink in order to take that flight, in order to pour ourselves, literally, into new personalities: uncap the bottle, pop the cork, slide into someone else’s skin. A liquid makeover, from the inside out. Everywhere we look, we are told that this is possible; the knowledge creeps inside us and settles in dark corners, places where fantasies lie. We see it on billboards, in glossy magazine ads, in movies and on TV: we see couples huddled together by fires, sipping brandy, flames reflecting in the gleam of glass snifters; we see elegant groups raising celebratory glasses of wine in restaurants; we see friendships cemented over barstools and dark bottles of beer. We see secrets shared, problems solved, romances bloom. We watch, we know, and together the wine, beer, and liquor industries spend more than $1 billion each year*2 reinforcing this knowledge: drinking will transform us.

Who has not known you, O deep joys of wine? Whoever has had some remorse to appease, a memory to evoke, a sorrow to drown, a castle to build in Spain, in fact all men have invoked you, mysterious god concealed in the tendrils of the vine. Wine is like man himself: one never knows to what extent one may esteem or despise him, love or hate him, nor of what sublime actions or monstrous crimes he is capable. Let us not then be crueller towards wine than towards ourselves, let us treat him as an equal. Sometimes I think I can hear wine speak (he speaks with his soul, the spiritual voice heard only by the spirit) and he says: “Man, my beloved, I would pour out for you, in spite of my prison of glass and fetters of cork, a song full of brotherhood, a song full of joy, light and hope. I am no ingrate; I know that I owe you my life. I know what it cost you in toil, your back under the burning sun. You gave me life and I shall reward you for it. I am the soul of your country. I am half-lover, half-soldier. I shall light up your aged wife’s eyes, the old companion of your everyday cares and your oldest hopes. I shall soften her glance and drop into the pupil of her eye the lightning-flash of her youth. Our close reunion will create poetry. Between us we shall make a god. This is what wine sang in its mysterious language.

So are you riding with me?” he asks, like Courtney never happened.   “Dear god. I need wine.” I ignore his question. I clearly do not share his ability to ignore everything going on around us.   “Is that a yes?” he asks.   I nod, watching the smile cross his face before he reaches for my hand and guides me to the bar.   “White or red?” he asks me when the bartender approaches us.   “With alcohol.” Because after the way this night has played out, I have no right to be picky.   “Can she have a bottle of your most popular wine, please?” Gavin asks the bartender, who happily agrees. Both men are looking at me with huge grins on their faces, and the bartender is laughing! Apparently he was one of the unlucky few who didn’t see what just happened. If he had, he’d be looking much more sympathetic and handing me a bottle of Patron.   He’s walking away when I remember one very important detail and yell after him, “Make sure it’s a twist lid!”   “A twist lid bottle of wine? Really?” Gavin says beside me.   “Yes, really. Do you have a corkscrew in your truck?”   He’s full on laughing at me when Mr. Bartender comes back with a bottle in his hand, its metal lid gleaming under the lights.   “It’s not our most popular, but it’s the only one I could find that didn’t have a cork.”   “Do I seem like my standards are sky-high right now? This is perfect.

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.

Through the window we saw them, all three arm in arm, going toward the café. Rockets were going up in the square. "I'm going to sit here," Brett said. "I'll stay with you," Cohn said. "Oh, don't!" Brett said. "For God's sake, go off somewhere. Can't you see Jake and I want to talk?" "I didn't," Cohn said. "I thought I'd sit here because I felt a little tight." "What a hell of a reason for sitting with any one. If you're tight, go to bed. Go on to bed." "Was I rude enough to him?" Brett asked. Cohn was gone. "My God! I'm so sick of him!" "He doesn't add much to the gayety." "He depresses me so." "He's behaved very badly." "Damned badly. He had a chance to behave so well." "He's probably waiting just outside the door now." "Yes. He would. You know I do know how he feels. He can't believe it didn't mean anything." "I know." "Nobody else would behave as badly. Oh, I'm so sick of the whole thing. And Michael. Michael's been lovely, too." "It's been damned hard on Mike." "Yes. But he didn't need to be a swine." "Everybody behaves badly," I said. "Give them the proper chance." "You wouldn't behave badly." Brett looked at me. "I'd be as big an ass as Cohn," I said. "Darling, don't let's talk a lot of rot." "All right. Talk about anything you like." "Don't be difficult. You're the only person I've got, and I feel rather awful to-night." "You've got Mike." "Yes, Mike. Hasn't he been pretty?" "Well," I said, "it's been damned hard on Mike, having Cohn around and seeing him with you." “Don't I know it, darling? Please don't make me feel any worse than I do." Brett was nervous as I had never seen her before. She kept looking away from me and looking ahead at the wall. "Want to go for a walk?" "Yes. Come on." I corked up the Fundador bottle and gave it to the bartender. "Let's have one more drink of that," Brett said. "My nerves are rotten." We each drank a glass of the smooth amontillado brandy. "Come on," said Brett. As we came out the door I saw Cohn walk out from under the arcade. "He _was_ there," Brett said. "He can't be away from you." "Poor devil!" "I'm not sorry for him. I hate him, myself." "I hate him, too," she shivered. "I hate his damned suffering." We walked arm in arm down the side Street away from the crowd and the lights of the square. The street was dark and wet, and we walked along it to the fortifications at the edge of town. We passed wine-shops with light coming out from their doors onto the black, wet street, and sudden bursts of music. "Want to go in?" "No." We walked out across the wet grass and onto the stone wall of the fortifications. I spread a newspaper on the stone and Brett sat down.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

In the end, we admire whatever will make us admirable. "Taste classifies, and it classifies the classifier

Waiters began to appear with tureens of soup, platters of fish and meat, and bowls of vegetables. Another with a huge gold tasting spoon hanging like a necklace at his chest showed the Count a bottle of wine, which he approved, and when opened, sniffed the cork, and then nodded so that a glass could be poured for me. He ordered the waiters to put everything on the table and retreat to the rear of the room. "I will serve her," he said. "Tell me what you would like, Mina." I opened my mouth to speak, but he put a finger to my lips. "Not that way. Tell me with your thoughts." Without looking at the food, I directed my attention by scent to the tureen of turtle soup, whose aroma I recognized from my first dinner at the asylum. "Yes, good," the Count said, ladling out a small bowlful for me. "What else?" I relished the aromas of the white fish with wine and capers, the lamb with mint sauce, and the carrots, but rejected the turnips, which I had eaten for so many years at Miss Hadley's that I had come to abhor them. My repulsion made him laugh, and he signaled for a waiter to take the bowl away.

The accuracy and potency of what I perceived was only as good as the words I had to articulate it.

No wine is ever as delicious as it was when you tried it at the winery while some suave winemaker walked you through his family’s two-hundred-year-old cellar and offered cheese made from his own goats.

The rabbit wine opener does complete integrity to its name in rapports of both, looks and performance. It looks like a bunny with 2 parallel handles serving as the trademark bunny ears and can open stubborn corks with utmost neatness. Manufacturers boast that the whole process of opening your precious bottle of wine will be over in 3 seconds to be precise. Because of the advanced in wine accessories, most people nowadays enjoy a rabbit wine opener set - especially the wine lovers as it offers the best time frame for the money. One of the most important features of the rabbit wine opener is that it can turn the bottle opening experience into a breeze for anyone. With it you don't require to use any type of force. In fact, if you do attempt to open a bottle by force with this accessory you might end up breaking it. Its two handles will softly remove the cork, relieving you of all the efforts. This way, there will be no more accidents when opening a bottle and the wine tasting process converts a lot more pleasant. Basic anatomy of this device consists of two handles which allow you to grip the opener tightly around the neck of the bottle, a worm or spiral which slices into the cork and removes it and a lever which pushes the worm in and out of the cork. With Rabbit Wine Openers you can handle traditional corks made of wood and also, synthetic corks. Though the synthetic ones can be trickier to remove, they are best dealt with rabbit wine opener. You can use this instrument on bottles of any size too. When using a new rabbit wine opener, or one that has not been abused, you will not experience situations in which the cork is broken into pieces inside the bottle, as when using other types of openers. This device makes the cork come out without damaging it in any way, even if the cork material is soft in nature or even if you are not accustomed to opening bottles.

she’d decorated in a style best described as Vinous Chic.

some somms would offer their favorite obscure wines at a lower markup, then make up the difference with the gimmes.

BSD” wines, code for big-swinging-dick bottles

The noise of drinking was exhilarating. Champagne corks popped and the pale, chrysanthemum-coloured liquid, whispering gleefully with bubbles, hissed into the glasses; heavy red wine glupped into the goblets, thick and crimson as the blood of some mythical monster, and a swirling wreath of pink bubbles formed on the surface; the frosty white wine tiptoed into the glasses, shrilling, gleaming, now like diamonds, now like topaz; the ouzo lay transparent and innocent as the edge of a mountain pool until the water splashed in and the whole glass curdled like a conjuring trick, coiling and blurring into a summer cloud of moonstone white. Presently

My final drink was the stale last half of a two-dollar bottle of red wine I’d hoped might taste more like a ten-dollar bottle, guzzled and gulped through chopped cork fragments left behind by a paring knife when the corkscrew failed to get the job done. I had rules that guaranteed I would never get into trouble with drinking. If I broke a rule, I had to stop drinking for a week to prove there was no problem. Finding myself drinking the bottle I had recorked after dinner violated both the half-bottle-of-wine-per-night rule and the no-alcohol-after-Xanax rule as well as the not-being-pathetic-and-desperate rule. All the trouble that followed that night could have been avoided if I had just taken an extra milligram of Xanax and stayed in bed where I belonged or if I hadn’t had so many stupid rules.

Red wine and Hennessy She fell out of her bottle when she fell into love, cup running over, overflowing emotions in glass- red stained palet, on a pallet on the grass, to a quilt on the floor -affixed between lips and red lipstick on a shirt that he wore. A familiar place, she know she's been here before Reminiscent of the evening On his shirt that she tore ............ Drop by drop, puddle in glass getting lower- impressions in her gut, rim of her glass, hour glass figure moves counter clockwise - while absorbing the contents of merlot. Hard liquor and fine wine ............. Red Wine and Hennessy A wicked twist on some champagne tips French nails, manicures over grapes Whoever said wine and liquor don't mix? Last night I had six Bottle caps, corks, bedazzled juice Merlot was her name - slim waist - good taste slinger neck, red lace. Long stem, pedestal - hands embraced her face ............. room temperature, her body temperature ... personality of two, she's mellow and chill... aged to perfection- pop the seal- watch the erection ... splatters on the floor- covers the rug, Residue of red lipstick- Merlot stained lips match the kiss on his neck ............ Chasing fantasy through the Red Sea While chasing that with a white BC How much will she pour- how much will she drink How much more before her ship sinks ........... A full body lush, blackberry crush Medium sized Bordeaux Intense velvety plum I asked her where she's from She said she's international She's longer thinking rational .......... Sips in sync with blinking eyes She sips too much to realize Every time you pour into me, my bottle gets more empty- Glass falling to the floor She staggers to the door Glass shatters her feet She stumbles to her seat She's still asking for more But she falls to the floor Red lipstick in the mud She covers up the blood ............ She lays in her wine She forgot about the time Clock on the wall Footsteps in the hall Pounding in her head She rushes to the bed ......... She lays motionless ... but her head is racing Her heart is pacing Her lungs are gasping - air, she needs air Rolls to her side, brings her self to sit up She gags and gags until She throws it all up- ........... Wakes up the next morning Dazed and confused She's laying in a bed That she's not used to She moves slowly, where did everyone go? She checks the time- it's a quarter pass 4 sounds on the other side of the door Are Muffled by the sound of a knock at the door ........... Looks around for her little red dress Notices a blotch - a red stain on her breast Lipstick smeared an accessory to her mess She reached for her clothes and saw a note on the desk. .......... Dearly beloved, I want to see you again I'd love to have to back I think we make a great blend I tried to wake you Because I had to go And Oh by the way, my name is merlot "Little Black Bird

Wine is the intellectual part of the meal (Alexandre Dumas)

Wine, like a progressive tax rate, is the industry's way of price discriminating among its customers.

Wine for me is just a touch of point to a wider world view: That I am not important. That I am a sack of water and organs that's going to be here on Earth for eighty years if I'm lucky.

I kept my eyes open as we whirled between displays, watching fire-breathers spout like baby dragons and a series of knife throwers strike targets the size of wine corks hanging from their friend’s ears. And I knew the answer to my question. We were in trouble – we mortals. So much trouble.

Who was she?” Tom brought the bottle up to his lips, but there wasn’t a single drop of wine left. He cursed, slammed the cork back in, and hung the bottle on his belt. At this rate, he’d soon become like Drunken Leaf, who’d mastered the Drunken Sword style.

This created an opportunity for plastics makers such as Nomacorc to step into the breech. Nomacorc’s value chain made it relatively easy for it to undertake research into the chemistry of wine taint, and to solve the problem. While the traditional cork makers were stuck in an older mind-set (“we’re in the cork business”), the plastics makers could see how to become part of a larger value-creating process. By 2009, Nomacorc’s automated North Carolina factory was churning out close to 160 million plastic stoppers a month, and synthetic corks had captured 20 percent of the market.

Don’t worry, buddy. Mommy has an unloaded shotgun she can wave around and probably scare an intruder away with.” Sloane pulls the cork from the wine bottle. “And Auntie Sloane has a snub nose .357 magnum in her boot, which is loaded, so you really shouldn’t worry.

Watching porn is a lot like opening a bottle of wine. Once you’ve popped that cork, you have to just see it through and drink the whole thing. Can’t let it go to waste. Or at least that’s the justification in my mind when I return to my couch.

Perfect, it was wine-thirty. She rose and popped the cork on a bottle of merlot, then carried a full glass back to the couch and resumed her prone position, only lifting her head now and again to take a sip. Life is good.

This foul smell is due to the trichloroainsole or TCA, dispelled by wine when it has come into contact with cork or other contaminated materials. What should be done with these wines? Two things: at a restaurant, return it; at home, throw it out.

Robert Louis Stevenson called wine “bottled poetry,

Marea’s reservationists are required to Google every one of its guests,

Wine is freedom,

rats, mice, and snakes scooped up from the vineyard can accidentally get mixed in.)

The first restaurants advertised to Parisian passersby with the motto “I Shall Restore You.

never drink the same wine twice.

Is it too late to enjoy some lunch?” “No,” he said, not looking as relieved as she’d hoped; but then, it was what it was. Both of them would have to find their way past their personal disappointment on their own. “Not at all.” He reached for the wine again as she took the rest of the containers out of the hamper and began setting out a more organized spread. “Although,” he said, easing the cork up and out as his grin flickered back to life, like a long-awaited ray of sunshine after a storm, “I don’t suppose you have anything else to wear.” She gave a little spurt of laughter at that, relieved that he wasn’t going to make it harder on either of them, and was perversely that much more turned on. His eyes widened when she grinned and held up a finger, then scrambled back aft and retrieved her canvas tote. She came back wearing the faded hoodie and ancient fishing hat. “Better?” she asked, plopping back down on the blanket and modeling her new look. His gaze skimmed over her legs, then back up to her face, his own eyes glittering now. “Not in the least.

Is it too late to enjoy some lunch?” “No,” he said, not looking as relieved as she’d hoped; but then, it was what it was. Both of them would have to find their way past their personal disappointment on their own. “Not at all.” He reached for the wine again as she took the rest of the containers out of the hamper and began setting out a more organized spread. “Although,” he said, easing the cork up and out as his grin flickered back to life, like a long-awaited ray of sunshine after a storm, “I don’t suppose you have anything else to wear.” She gave a little spurt of laughter at that, relieved that he wasn’t going to make it harder on either of them, and was perversely that much more turned on. His eyes widened when she grinned and held up a finger, then scrambled back aft and retrieved her canvas tote. She came back wearing the faded hoodie and ancient fishing hat. “Better?” she asked, plopping back down on the blanket and modeling her new look. His gaze skimmed over her legs, then back up to her face, his own eyes glittering now. “Not in the least.” She swallowed. Hard. When he surprised her by not looking away, her palms began to sweat. Then he shocked her speechless by reaching behind his neck, grabbing the back collar of his shirt, and pulling it over his head and off. A life spent on a cattle station had given him a deeply golden, well-muscled torso. One she’d thought about often, though, it turned out, her imagination hadn’t remotely done justice to reality. Even though she’d been on Cameroo Downs for a full year in a wide variety of different situations, this was the first time she’d ever seen him with his shirt off. He grinned for real at her dumbfounded expression, then began filling his plate as if he’d done nothing more than take off his hat. More at ease than she’d seen him since she’d arrived at the dock. “I suppose I deserve that,” she said, shaking her head in a silent touché. He just winked at her, then went back to filling his plate with another lobster roll, a few more hush puppies, and a small mound of blueberries. She laughed--what else was there to do?--then shook her head as he handed her a glass of wine. She lifted it in a toast. “To good food, good company, and a few hours of solid torture on the high seas.” Chuckling, he lifted his glass, tapped hers, then held her gaze over the rim as he took a sip. She was now intimately acquainted with his reference to aching teeth and need. You’re in so much trouble, Kerry McCrae.

(A quick warning: oenophiles use an unnecessary number of French words in daily life. Towel is serviette, bubbles are pétillance, and table settings are mis-en-place. Pretentious? Oui.)

(A quick warning: oenophiles use an unnecessary number of French words in daily life. Towel is serviette, bubbles are pétillance, and table settings are mis-en-place. Pretentious? Oui.)

Watching porn is a lot like opening a bottle of wine. Once you’ve popped that cork, you have to just see it through and drink the whole thing. Can’t let it go to waste.

Who are we taking?” Ed straightens, catching the cork in his palm. “Why can’t we all go together?” “Because it’s not junior prom,” Chris says. “We can’t just go solo?” “I mean, you could,” Chris says, “but this is gonna be a big deal with dancing and coupley stuff. Go solo and be the loner, go in a group and we’re the table of dudes—and Mills—sitting there awkwardly. We should get dates.” Reid rolls his dice and begins counting out his turn. “I call Millie.” “You call me?” “Whoa, whoa.” Derailed from his initial argument, Chris turns to Reid with a frown. “If we’re just going to pair up, why’d you pick her?” Reid shrugs and gives a vague nod in my direction. “She looks better in a ball gown.” Ed seems genuinely insulted. “You have obviously never seen me in one.” “I took you to the Deans’ Banquet last year,” Chris reminds Reid. “We had an awesome time.” His turn completed, Reid drops the dice onto the center of the board and picks up his drink. “We did. I’m just being fair and going with someone else this time.” Ed smacks Chris’s shoulder. “I’m more Reid’s type. Remember that cute bartender he liked? The one with the curly hair?” He makes a show of pointing to his head and the mass of auburn curls there. “Tell me we wouldn’t look great together.” “I can beat that.” Alex brings up a foot to rest on the table and rolls up the hem of his jeans, flexing his calf muscle. “Reid is a leg man. Just look at these stems. I could spin you all around that dance floor.” Reid watches each of them, bemused. “I mean, technically speaking, Millie is my type. Being female and whatnot.” “Is it weird to anyone that this roomful of straight men is fighting over Reid and not me?” I ask. Chris, Alex, and Ed seem to give this fair consideration before answering “No” in unison. I lift my glass of wine and take a deep swallow. “Okay, then.” Finally, Reid stands, carrying his empty glass into the kitchen. “Millie, you need anything?” “Other than tips on how to develop an alluring female presence?” I ask. “I’m good. Thanks.

No wine in the world brings to mind so many immediate associations as champagne. The pop of a cork and the bright sparkle of bubbles mean celebration and glamour and, more often than not, the distinct possibility of romance. It is the wine of weddings and New Year’s kisses. It is beautiful and delicate, and above all, it is a wine associated with women.

She went to the basement to get the ancestral ten-quart Dutch oven, and the clutter in the laundry-room cabinets made her furious. She dragged a trash can in from the garage and began to fill it with her mother’s crap. This was arguably helpful to her mother, and so she went at it with abandon. She threw away the Korean barfle-berries, the fifty most obviously worthless plastic flowerpots, the assortment of sand-dollar fragments, and the sheaf of silver-dollar plants whose dollars had all fallen off. She threw away the wreath of spray-painted pinecones that somebody had ripped apart. She threw away the brandy-pumpkin “spread” that had turned a snottish gray-green. She threw away the Neolithic cans of hearts of palm and baby shrimps and miniature Chinese corncobs, the turbid black liter of Romanian wine whose cork

A lot more sorrow and regret has entered the world on account of corks pulled too late rather than too soon.

Wine is freedom,” Victoria had told me. “It gives you freedom to meet people you wouldn’t otherwise meet, go places you wouldn’t go, and try things you otherwise wouldn’t get to try.

Guests reject wines for reasons that have nothing to do with taste.

The landscape had a bucolic feel, a reminder that at the end of the day, despite the pretensions often served with each bottle, everything in this business depends on grapes that must be grown, picked, and crushed.

They might poke fun at them, like the batty socialite who brought her wine sloshing in a Ziploc bag to Jean-Georges, thinking no cork meant no corkage fee.

Perfume was the first to go, but I’d been expecting that. Scented detergent followed, then dryer sheets. I wasn’t sorry to give up raw onions or hot sauce.

Раптом я відчайдушно захотіла схопити її аромат - той нюховий відбиток, який належав лише їй. ... Простягнула руки й схопила все, що тільки могла, і притулила до грудей, ховаючи в речах обличчя. Заплющила очі, притулила ніс до бежевого кашемірового светра і зробила довгий глибокий вдих. Запах був дивовижним. Я хотіла, щоб він залишився зі мною. Я намагалась вирізнити якісь поєднання ароматів у надії, що зможу зберегти цю її частку, яку потім згадуватиму і яка даватиме мені відчуття того, що я поруч із нею, адже це можуть зробити лише запахи.

He was sensitive to the human contributions and natural metamorphoses represented by the craftsmanship of that bottle, along with the moral and historical dimensions of each. “I’m understanding what people are like when I taste their wine,” he said.

He believed that wine could reshape someone’s life. That’s why he preferred buying bottles to splurging on sweaters. Sweaters were things. Bottles of wine, said Morgan, “are ways that my humanity will be changed.

Objectivity is not something we should necessarily aspire to, argues Columbia University neuroscientist Daniel Salzman, a wine obsessive and past La Paulée attendee. “We’d probably enjoy the wine a lot less,” he told me. “Knowing what wine you are drinking is part of the enjoyment of the wine.

The Stanford scientists saw it: The price tags generated real, measurable happiness in their subjects’ brains.

Anything that costs $500, it’s not about wine. You’re not buying wine. That’s a collectible,” said Orley Ashenfelter, a Princeton University econometrics professor who collaborates with Karl on the Journal of Wine Economics. Putting aside speculation or sentimental value, when it comes to flavor, “there’s no justification for a $500 bottle of wine. I guarantee you I can get you one that will cost only $100 and you won’t be able to tell it apart,” he said. “The world is full of people buying bullshit.

The study on California wine competitions did find that there was one situation where the judges were extremely consistent: rating wines they did not like. Quality is elusive. But bad wine can’t hide.

And we use peoples’ judgment in wines to, in turn, judge them.

But far from a disorder, specific anosmia may be “the rule rather than the exception of olfactory processing,” writes Ilona and her coauthors. And it appears to be something we can change.

For a field that’s ostensibly all about pleasure, the current generation of sommeliers, or “somms,” puts themselves through an astonishing amount of pain. They work

We are also capable of smelling warning signals in our environment, just like animals. The sense of smell, our body’s alarm system, is constantly on the alert for threats, and subtly nudges our behavior accordingly. The scent of women’s tears, for example, has been shown to decrease sexual arousal among men. Johan has found that we can differentiate healthy strangers from sick individuals based solely on their body odors, a cue that may have evolved to help us avoid infection. And of course we can smell some dangers, like smoke or gas, before we see them.

It had withstood the years. His knife sliced it open and the cork was still intact beneath. For a moment the scent was so immediately pungent that all he could do was endure it, teeth clenched, as it worked its will on him. It smelled earthy and a little sour, like the canal in midsummer, with a sharpness which reminded him of the vegetable cutter and the gleeful tang of freshly dug potatoes. For a second the illusion was so strong that he was actually there in that vanished place with Joe leaning on his spade and the radio wedged in a fork in a tree. A sudden overwhelming excitement took hold of him and he poured a small quantity of the wine into a glass, trying not to spill the liquid in his eagerness. It was dusky pink, like papaya juice, and it seemed to climb the sides of the glass in a frenzy of anticipation, as if something inside it were alive and anxious to work its magic on his flesh.

There’s proteins. Amino acids. Biogenic amines. Organic acids. Vitamins. Carotenoids,” an enology professor explained to me. “After blood, wine is the most complex matrix there is.

Like, God, America, SHUT UP. I don’t need to provide the answer to this question, because why don’t we have some goddamn mystery left in the world? . . . It’s in your heart. It’s spiritual. It has nothing to do with quantification. And to me, at least, in a world where everything is quantified and everything is measured, thank God there’s still something on this planet that belongs completely to the process and the mysterious and the aesthetic.

You learn what you’re supposed to like, and you also learn what you’re not supposed to like, and who you’re not supposed to like by association of what you’re not supposed to like. You learn to criticize not only the fucking wine, but the fucking people who like that wine.

Tragon, a market research firm that specializes in helping companies craft hit wines, concluded that the relationship between wines that critics rate highly and wines that consumers enjoy is . . . zero.

(For knock-off Bordeaux, fill a bottle with equal parts Devonshire cider and port, age for one month, and serve—“the best judge will not be able to distinguish them from good Bordeaux.”)

It’s politics. This is Louisiana.” “I remember many situations when I said it was just Vietnam.” Jimmy pulled the cork from a green half-empty bottle of wine. “Here’s to neocolonialism everywhere.” I wasn’t up to his cynicism. I looked at the oaks, the moss lifting in the wind, purple dust rising from a cane field, Bayou Teche glinting in the sun like a Byzantine shield. La Louisiane, the love of my life, the home of Jolie Blon and Evangeline and the Great Whore of Babylon, the place for which I would die, the place for which there was no answer or cure.

Your back door was locked. I checked the garage, too. All good. No crazy people.” Relieved, I sit at the table and scratch Mojo behind his ears. He rests his snout on my thigh and looks up at me, his furry eyebrows drawn together in a frown. “Don’t worry, buddy. Mommy has an unloaded shotgun she can wave around and probably scare an intruder away with.” Sloane pulls the cork from the wine bottle. “And Auntie Sloane has a snub nose .357 magnum in her boot, which is loaded, so you really shouldn’t worry.

I poured another glass of wine from my already corked bottle and took residence on my porch chair overlooking the calm sea. In an attempt not to screw up my routine, a routine I carefully followed to the letter on most days, I lit my hurricane candles on my porch as Novo Amor’s “Faux” drifted through my speakers and out to sea. I learned much too late, ambiance was the key for me. Music, wine, and candles created my safe haven. These little things made me feel like I was in the midst of something, instead of looking forward to something else. I had spent way too much of my life looking forward to things. Those things rarely ever came the way I’d imagined them. Certainties were pap smears, head colds, and flat tires. But the feeling you got wrapped up in a good book, the perfect song, surrounded by candlelight could be repeated over and over. Endless self-made memories that no one could screw up? Yes, please.