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I think wine is such a big universe that it's kind of like food - it's intimidating to a lot of people, myself included.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

The reality is that I'm making better wine than I thought I would. The whole process is simple but beautiful.

Wine is something to enjoy. We get sick and tired of people who pick it apart and talk about its 'saucy nuances.'

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!

Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.

People are more comfortable learning about wine because now they can just Google, you know, 'Soave,' and say, 'Oh, O.K., cool.'

As I get older, my appreciation for wine has just increased. I fell in love with wine through my travels, but knowing what the wine country is all about definitely makes it my own.

Wine is bottled poetry.

Wine is connected to abundance.