"I drank more wine when I wasn't working as much, to be honest."

Wine,

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"I drank more wine when I wasn't working as much, to be honest."

Exlpore more Wine quotes

"I do like my wine."

Christine McVie, American Musician

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"Critics have done the wine industry a lot of good overall."

Robert Mondavi, American Businessman

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"A gourmet meal without a glass of wine just seems tragic to me somehow."

Kathy Mattea, American Musician

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"But there's always a Mass. It's not a formal Mass at all. We're sitting around her dining room table with wine and Eucharist and holding hands. It's very informal and small, but to me that's a wonderful way to have Mass."

Linda Vester, American Entertainer

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"I have even written a book about Wine called The Grapes of Ralph."

Ralph Steadman, British Cartoonist

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"So, I simply switched over to wine because it was not carbonated."

Peter Steele, American Musician

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"All worries are less with wine."

Amit Kalantri, Indian Author

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"Let us celebrate the occasion with wine and sweet words."

Plautus, Roman Playwright

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"The scent of wine, oh how much more agreeable, laughing, praying, celestial and delicious it is than that of oil!"

Francois Rabelais, French Clergyman

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"It is giving me a great satisfaction, because I had the notion that we could make great wines equal to the greatest wines in the world, and everybody said it was impossible."

Robert Mondavi, American Businessman

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Explore more quotes by Thomas Keller

"My favorite wines are Zinfandels."

Favorite

"The book is there for inspiration and as a foundation, the fundamentals on which to build."

Inspirational

"I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career."

Experience

"A kaiseki meal is like that, very small courses over a long period of time."

Time

"The law of diminishing returns is something I really believe in."

Law

"Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together."

Food

"Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef."

Energy

"We go through our careers and things happen to us. Those experiences made me what I am."

Career

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore."

Cooking

"In any restaurant of this caliber, the chefs are in the same position, building relationships."

Building