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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.

Slow food, free-range, no steroids, eat local, and natural winemaking are all part of a general yearning for simpler times. But the fact is that most winemakers these days, big and small, have drastically lessened the use of chemicals in the vineyard, embracing such concepts as organically grown, biodynamic, and sustainable.

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.

Winemakers have to adapt to what they're given by nature: the vines, the fruit, the soil and the weather.

I believe that the responsibility of the winemaker is to take that fruit and get it into the bottle as the most natural and purest expression of that vineyard, of the grape varietal or blend, and of the vintage.

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

I prefer old-world wines like Lafite Rothschild and Margaux.

Any group that intends to sell laboratory meat will need to build bioreactors - factories that can grow cells under pristine conditions. Bioreactors aren't new; beer and yeast are made using similar methods.

Note, that yeast of good Beer, is better then that of Ale.

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.