Quotes About Quality

I've always stuck with Gibsons. I've had Guilds and Fenders, too, but I always wind up going back to Gibsons.

Our touchstones of slavery are 'Song of the South,' 'Gone With the Wind' and 'The Birth of a Nation.' It's hard to separate the cinematic quality from the underlying themes. I appreciate the films, but the message was repugnant.

Everybody in the real world will agree - the moment a project is behind deadline, quality assurance tends to go out the window.

My aunty used to dress windows on Bond Street in the 60s and my family were furriers by trade, talking to me about dress making, quality, the 60s and shops in general throughout most of my childhood.

I can judge a restaurant by its bread: it winds me up that a lot of places buy pre-packed ones in and don't bother putting them in the oven to crisp them up again. And you shouldn't put bread on a side-plate: it needs to be pushed back into the centre of the table.

The importance of recalls is to show that contaminated meat is getting out the door. And when you look at these recalls, in many ways the most disturbing thing about these recalls is how little of the meat actually winds up back at the plant.

My mother always used to say when picking up a product, 'Would you give this to the Duchess of Windsor?' Well, that's lovely. But the Duchess of Windsor is dead.

Wine gets better with time. So does art.

If you want to make a great wine that can stand the test of time, then you must put the time and the work into it.

You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

Very good wine was bought at ten pounds per pipe, the contract price; but the superior quality was fifteen pounds; and some of this was not much inferior to the best London Madeira.

Wine is valued by its price, not its flavour.

I don't have high standards in taste; I prefer soju over wine.

My wife and I really enjoy a glass of red wine. We're too old to drink cheap wine, and we don't.

Okay, let's talk about cartoon labels for half a second - some people think anything with a dog or a car or a colorful alien is garbage, which is not true. Look at Big Moose Red. It's, like, a $6 wine with a cheesy label, and it's actually a solid wine.

They treat my stuff like wine. It just gets better with time.

Cheap wine is defined by its price, and it depends on personal spending limits. So for me, any wine under $10 is cheap.

For me, a $20 wine that drinks like a $40 wine in terms of complexity and interest is a value, while a $5 wine that is not very good is not a value at all in my opinion.

The world has changed - through technology, through wine-making techniques, the quality of wine is greater than it's ever been. Whereas ten, fifteen years ago it was very easy to find lots of bad wine, it's kind of hard now. The technology, the science - it's like, are you kidding? We're in the golden years of wine!

I'm actually surprised how technical a lot of commercial wine production is. Things are done very much from an industrial chemistry point of view at certain price points, but that's not the impression you get with wine.

No scoring system is perfect, but a system that provides for flexibility in scores, if applied by the same taster without prejudice, can quantify different levels of wine quality and provide the reader with one professional's judgment.

We check everything to make sure it is pure and of the highest quality. There is good wine and bad wine; we buy only the good wine.

English wine is nonsense. They are over-priced and not very good.

We're never home later than 9:30 P. M. and once the children are in bed, Paul and I have some wine and watch a box-set such as Breaking Bad.'