American - Critic | July 23, 1947 -
The primary requisite for writing well about food is a good appetite.
Robert M. Parker, Jr.
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My personal philosophy is, you can be sure of nothing.
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I'm an anti-industrial kind of guy.
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I always said your best palate is your own, not mine. I'm a guidepost.
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In the wine world, crusaders would have wine consumers believe that the only wines of merit are something completely indefinable but which they call 'authentic' or 'natural.'
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The advantage we have as Americans is that we can be fair; we tend to be more open-minded about different styles of wine.
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The first famous winemaking consultant was the late professor Emile Peynaud, who reigned over Bordeaux throughout the 1940s, '50s, '60s and '70s.
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When I began visiting Bordeaux in 1979, only a handful of writers were there to taste the wines in the spring (and nearly all were British).
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At 66 years of age, I feel about 20.
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When I started in 1978, the greatest wine in Spain, Vega Sicilia, wasn't even imported to the United States. The alleged greatest Australian wine, Penfolds Grange, wasn't imported to the United States. There were no by-the-glass programs. Sommeliers were intimidating.
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The wine world is so big. Yes, there are styles of wines I don't like. Orange wine, natural wines and low-alcohol wines. Truth is on my side, and history will prove I am right.
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When somebody wants to write an article attacking a scoring system or the influence of wine writers, who's right in the cross hairs? It's not Steve Tanzer, it's not Marvin Shanken, it's me. These other people, it's not like they don't have some influence, and I'm more than happy to share it.
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