Robert M. Parker

“Part of life is to live it, and enjoy it, and seize the moments that you find particularly pleasing.”

“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.”

“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.”

“Although the French appellation system has its roots in the 1923 system created in Chateauneuf-du-Pape by Baron Le Roy, proprietor of the renowned Chateau Fortia, Chateauneuf-du-Pape never developed a reputation for quality or achieved the prestige enjoyed by such regions as Burgundy and Bordeaux.”

“My personal philosophy is, you can be sure of nothing.”

“Back in 1990, there were fewer than 20 wineries in and around Paso Robles, a farming community midway between San Francisco and Los Angeles. Most of the wines produced there were rustic, highly tannic and alcoholic, with little charm or finesse.”

“There is nothing in the world like the extraordinary Shiraz and Grenache wines from South Australia. While the most sought-after are undeniably expensive (they're made in tiny quantities from ancient vines), they are huge, rich and concentrated, and represent some of planet Earth's most compelling wines.”

“Generally speaking, when Australian winemakers try to make delicate, European-styled wines of finesse and lightness, the wines often come across as pale imitations of the originals. One exception is Australian Riesling, delicious, dry wines meant to be consumed in their first two years of life.”

“There is no question that Australia's most dramatic assault on the world market has been with its value wines. These are generally not from specific appellations but blends made by huge enterprises like Penfolds, Rosemount or Casella Estate - the group behind Yellow Tail.”

“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.”

“As far as vintage Champagne goes, I loved 1990; it's a great, great vintage. I bought a lot of 1990 Blanc de Blancs Champagne - my favorite kind - and I plan on drinking it all by 2005.”

“Fettuccine Alfredo is dangerous for your health.”

“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).”

“I like white wine when it's young and vigorous. I don't think you should cellar white wine at all, unless it's white Burgundy, and definitely not nonvintage Champagne.”

“If California ever developed a vineyard rating system, Saxum's James Berry Vineyard would be classified as one of the best.”

“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.”

“I always said your best palate is your own, not mine. I'm a guidepost.”

“I've always followed the rule that anything worth doing is worth doing excessively.”

“My first trip to Japan, in 1998, began with an enormous crowd of Japanese paparazzi and television crews, all waiting for me to clear customs in Tokyo (a first-time experience for this wine critic). Over the next five days, the attention never waned.”