The primary requisite for writing well about food is a good appetite.

The first famous winemaking consultant was the late professor Emile Peynaud, who reigned over Bordeaux throughout the 1940s, '50s, '60s and '70s.

I’m a common-sense kind of guy.

From a wine critic’s perspective, there are far too many innocuous, over-oaked, over-acidified, or over-cropped wines emerging from California. While those sins would not be a problem if the wines sold for under $20, many are in fact $75-$150. That’s appalling.

These are the people who do studies that your carry-out Chinese meals are saturated in fat. I’d just like to meet them! I mean, what do they do for pleasure?

I’ve always followed the rule that anything worth doing is worth doing excessively.

Wine to me is something that brings people together. Wine does promote conversation and promote civility, but it’s also fascinating. It’s the greatest subject to study. No matter how much you learn, every vintage is going to come at you with different factors that make you have to think again.

Scores do not reveal the most important facts about a wine. The written commentary (tasting notes) that accompanies the ratings is a better source of information than any score regarding the wine's style and personality, its quality level relative to its peers, and its relative value and aging potential.

No viticultural region in America has demonstrated as much progress in quality and potential for greatness as... the Santa Barbara region, where the Burgundian varietals Chardonnay and Pinot Noir are planted in its cooler climates.

Fettuccine Alfredo is dangerous for your health.