Quotes About Taste

It may seem hard to believe - unless you sit down and taste them - but some of the world's greatest sweet wines are made in the Rutherglen region of Victoria, Australia.

As I've grown older, I've developed an appreciation for wines that are immediately gratifying but that can also provide great satisfaction over several years.

I don't drink coffee. I like nice wines with dinner.

Without sulfites, wine may smell and taste funky or re-ferment in the bottle. Many distributors and shop owners are consequently reluctant to stock wines made without sulfites.

As far as a cocktail, I do like good wines, basically with meals, and good champagnes.

When I heard the idea of a Slayer wine, I tasted the wines they suggested for us. To be honest, I was a bit skeptical at first before I tasted it, but once I tried it, I thought, 'You know what? This is actually really good. A really fruity and round type of flavor for a red wine.' It's very flavorful and tasted awesome!

Only 10 percent of the people in the U.S. like dry wines. You shouldn't get down on people just because they like a little sugar.

I prefer old-world wines like Lafite Rothschild and Margaux.

Italian wines are my favorites. I like a big, booming red wine that blows your taste buds away.

Italian wines don't have to be expensive to be good. It is absolutely ridiculous that people feel that have to spend a fortune.

The first confrontation I had with an Aussie wine was a well-known Cabernet/Shiraz and it reminded me of boiled sweets. I find a lot of Australian wines unsubtle.

The music that I really jive with is the ELO sound and maybe Wings as well.

I used to love wings. People come up to me and say, 'Hey, you have to try this hot sauce, let's go get wings.' I don't even want to do that for Key and Peele. This is not a hobby.

If everybody were to eat the 'Wings of Death,' you'd have a better understanding of them.

Experience teaches that when the will and imagination are in conflict, the imagination usually wins. What we imagine may defeat our reason and make us slaves to what we taste, see, hear, smell, and feel in the mind's eye. The body is indeed the servant of the mind.

I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.

Texture and flavor is king.

I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.

Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance of flavors.

Although a crisp texture is the single most prized quality in an apple - even more desirable than taste, according to one study - crispness is more a matter of acoustics than of mouth feel.

I think oysters are overrated, and I don't love the texture.

One food I've tried and I haven't grown at all to like - foie gras, I don't like it. I just don't. I've tried it several different ways, and I think it's a texture thing for me.

The DNA of Rojak is found in its textures.

I look cooking! Particularly pad thai.