Red Wine Quotes

“All worries are less with wine.”
― Amit Kalantri, Wealth of Words

“Hunger gives flavour to the food.”
― Amit Kalantri, Wealth of Words

“Some people when they see cheese, chocolate or cake they don't think of calories.”
― Amit Kalantri, Wealth of Words

“Everything's better with bacon and red wine!”
― Dianne Harman

“Harry had worked his way through the American Dream and come to the conclusion that is was composed of a good lunch and a deep red wine that could soar.”
― Colum McCann, Let the Great World Spin

“I remember that summer we walked up the hill, sat atop on the rocks with time to kill; we let sweet red wine set us aglow, then four drunken eyes watched the sunset show

I felt the colors enter my veins: warm light-pink shining golden rays; if there was a hue for happiness, I'm sure I saw it with you then”
― Aditi Babel, Unsettled

“Occasionally I have a glass of red wine. I don't consider it an alcoholic drink. I consider it a holy drink, something that can also be used as a curative.”
― Novak Djokovic

“Here’s a random factoid: I like cats. And here’s another: I like red wine.”
― Shannon Celebi

“Nothing makes you forget everything as getting drunk of red wine.”
― M.F. Moonzajer

“He took the juiciest leg and neck meat, slicing each piece down the middle...
... and layered them so they could be wrapped into a single ballotine tube. Then he sautéed it in a frying pan, successfully subduing its distinctive odor while cooking it to perfect juicy tenderness!
The sauce was a red wine reduction using hare bone fond and meat...
... which was then infused with foie gras, chocolate and the hare's own blood, making it the perfect accompaniment.”
― Yuto Tsukuda, 食戟のソーマ 29 [Shokugeki no Souma 29]

“Nine out of ten dentists recommend my duck-soup-flavored toothpaste. Finally, a toothpaste that was designed to be paired with orange juice. It also goes well with red wine, if you like to start your morning off that way.”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“This was all horribly wrong. This was red wine with fish. This was a man wearing a dinner jacket and brown shoes. This was as wrong as things get.”
― Hugh Laurie, The Gun Seller

“She kneeled down, opened the wine fridge, and scanned the shelves, filled with a variety of white wines. Sam began to pull each bottle out and read the labels; all of the wines were products of the dozens of vineyards that dotted northern Michigan, including the two peninsulas that ran north from Traverse City into Grand Traverse Bay. There was a wealth of whites- chardonnays, sauvignon blancs, Rieslings, rosés, and dessert wines.
All of these were produced within a few miles of here, Sam thought, a feeling of pride filling her soul.
Sam pulled out a pinot gris and stood. A few bottles of red gleamed in the fading day's light: a cab franc, a pinot noir, a merlot. Robust reds were a bit harder to come by in northern Michigan because of the weather and growing season, but Sam was happy to see such a selection.
Sam had had the pleasure of meeting famed Italian chef Mario Batali at culinary school, and the two had bonded over Michigan. Batali owned a summer home in Northport, not far from Suttons Bay, and he had been influential early on in touting Michigan's summer produce and fruit, fresh fish, and local farms and wineries. When someone in class had mocked Michigan wines, saying they believed it was too cold to grow grapes, Batali had pointedly reminded them that Michigan was on the forty-fifth parallel, just like Bordeaux, Burgundy, and Alsace.
Sam had then added that Lake Michigan acted like a big blanket or air conditioner along the state's coastline, and the effect created perfect temperatures and growing conditions for grapes and, of course, apples, cherries, asparagus, and so much more. Batali had winked at her, and Sam had purchased a pair of orange Crocs not long after in his honor.”
― Viola Shipman, The Recipe Box

“Unlike me, my mother loves plums. This, coupled with some leftover red wine, leads to a fruitful development. I roasted the plums in a medium oven with the wine, added a split vanilla bean, a cinnamon stick, and the tiniest bit of sugar. The plums gave way, exchanging the springiness for a comforting sag. The wine bubbled into a spiced burgundy syrup, thick and glossy. I served it with faiselle, a mild spoonable cheese, though I sense that sour cream, Greek yogurt, or mascarpone wouldn't go amiss.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes