What's important in a cellar is having wines that have a broad range of drinkability, which California Cabernet does. Wines with a broad range of drinkability give you a lot of flexibility; they are the sort of wines that make… — Robert M. Parker, Jr Copy Share Image
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… — Robert M. Parker, Jr Copy Share Image
It may seem hard to believe - unless you sit down and taste them - but some of the world's greatest sweet wines are… — Robert M. Parker, Jr Copy Share Image
It's nearly impossible to believe just how provincial the wine world was in 1978, the year I launched my journal, 'The Wine Advocate.' There… — Robert M. Parker, Jr Copy Share Image
The premise of Nossiter in 'Mondovino' would have been a lot more accurate when I started writing about wine in 1978 than when the… — Robert M. Parker, Jr Copy Share Image
When I put my nose in a glass, it's like tunnel vision. I move into another world, where everything around me is just gone,… — Robert M. Parker, Jr Copy Share Image
In the wine world, crusaders would have wine consumers believe that the only wines of merit are something completely indefinable but which they call… — Robert M. Parker, Jr Copy Share Image
The first famous winemaking consultant was the late professor Emile Peynaud, who reigned over Bordeaux throughout the 1940s, '50s, '60s and '70s. — Robert M. Parker, Jr Copy Share Image
When I began visiting Bordeaux in 1979, only a handful of writers were there to taste the wines in the spring (and nearly all… — Robert M. Parker, Jr Copy Share Image
The advantage we have as Americans is that we can be fair; we tend to be more open-minded about different styles of wine. — Robert M. Parker, Jr Copy Share Image
If California ever developed a vineyard rating system, Saxum's James Berry Vineyard would be classified as one of the best. — Robert M. Parker, Jr Copy Share Image
A wine goes in my mouth, and I just see it. I see it in three dimensions. The textures. The flavors. The smells. They… — Robert M. Parker, Jr Copy Share Image
