28 Responses

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1. September 13, 2009

   John J.

   Nice episode Gary, always love the ones where you turn people on to things that aren’t as well known or appreciated as they should be.
   Got the same reaction as a couple other people who left comments too. Wasn’t used to seeing you in a tie lol. Probably does help will showing the color in the wine as someone else mentioned.
   Speaking of things that aren’t as well known- a charbono tasting would be very interesting. There’s got to be about 15 or so to choose from.
   But another great episode, thanks Gary.

2. May 16, 2009

   looper

   So formal. It is amazing to see how far you have come with WLTV. Had a bottle of Carmenere tonight and really enjoyed it. Decided to see what GV thought about the varietal.

3. July 8, 2008

   Dan Leavy

   wow, a different look for gary…

   word 21 “to”

4. February 3, 2008

   The Fanjestic

   Interesting fact about it being confused with Merlot! This may be one of the shortest episodes out there.

5. February 2, 2008

   Rhonda

   I bought a bottle of Carmenere and I am trying it tonight. It is great that I can go back and watch episodes about the wines I am trying to learn more about them. GV in a tie, amazing

6. December 29, 2007

   Mark

   Try making your own Carmenere. I’m a very amateur winemaker and I made a batch of Carmenere. Of all the wines I’ve made, everyone raves about the Carmenere the most, which I guess could possibly mean that the Carmenere was just the best of the worst!

7. December 7, 2007

   Linda Blakely

   My favorite: Montes Purple Angel Carmenere. Second favorite: Tierra del Fuego Carmenere Reserva. I’m very fond of this little-known grape!

8. November 8, 2007

   Alos

   Thanks Gary I am a real fan of this grape, in Chilean wine.

9. October 4, 2007

   Steve Vierra

   I farmed Carmenere in Chile and must say it is a bit of a pain in the ass to grow and very fickle. During my time there I made a big effort to try as many Carmenere wines as possible. Overall, I think the variety is a poor one…it typically has very green bell pepper characteristics with some weird menthol undertones. Even in very small quantities in a blend it stands out (and often times ruins the blend in my opinion). By far the best Carmenere I tried was made by Odfell…they rely heavily on micro-oxigentation to tone down and soften the green/harsh tannins. However, after all my negativety towards this grape I do believe the Chileans should continue to promote it for market identity. I think part of the problem is poor viticultural practices..after all wines are made in the vineyard. I’d like to see what someone in the US could do with this variety. Can anyone lead me to some US producers?

10. August 30, 2007

    WA Ambassador

    Wow, now there’s a wine that I would never had thought about trying. Thanks for the review.

11. June 5, 2007

    vibemore

    Still looking for the CA Cameneres…but hey if WA state can grow Malbec, why not?

12. June 1, 2007

    David Canada

    I have only tried Cameneres at some trade shows but I quite liked them. Again it’s a matter of availability.

13. May 16, 2007

    yowens44

    I had no idea carmenere was originally a Bordeaux grape. Will seek one out. Agree w Justin S another episode would be great.

14. April 3, 2007

    Justin S

    Time for another episode with some carmeneres?

15. October 5, 2006

    the professor and....

    Tried this wine back when this episode first aired. It was actually the first wine (besides Champange, Cliquot) that I drank when we brought my daughter home from the hospital. It was a very special night, and this wine will always be dear to my heart because of it.

16. October 1, 2006

    Mike F.

    I really enjoyed the Ona carmenere. IT definitely improved a lot with decanting. Really nice earth and vegetal aspects, some anise and yes chocolate! This is a great food wine. Reminds me of cabernet franc. It’s a nice break from too many nights of fruit forward style wines. My pappy owns that same tie.

17. September 30, 2006

    Tony

    Nice tie!

18. September 21, 2006

    Brandon M

    Carmenere is going on my WLTV list of grapes I have never tried but need to try…along with Amarone.

    Ona is wine #5 in my random 12 pack.

    B

19. August 28, 2006

    Guilherme Mair

    There are a lot of very good wines made with 100% carmenere in Chile.

20. June 9, 2006

    Paul

    Gary,

    I certainly agree that Chilean Carmenere offers some exceptional hidden gems. One that comes to mind, which WL doesn’t stock, is Santa Ema, Carmenere. Usually selling for 10-$12, it should be illegal! What a huge value and highly recommended.

21. March 29, 2006

    GARY

    Gary,
    I can say, your videos are by far the best way I have found to improve my knowledge on the subject.
    I have already purchased dozens of wines due to your videos.
    I have recommended your videos to all my friends and we all love them.
    Thanks so much for taking the mystery out of the wine buying process and helping us all feel a bit more like we know what we’re doing.
    Gary Blue Bell, Pa.

22. March 28, 2006

    Jose

    Hi all,

    Gary, I’m glad you’re not going formal on us. You gave my heart a bit of a shock when I saw the tie! But hey, you looked really dapper.

    In reply to Rich with the question regarding decanting, I did the exact experiment myself just the other night with 2 bottles of the Mondavi Napa Cab Sav 2002. The difference was astounding. At first the wine was completely undrinkable because of the disgusting nose. In the mouth, it was also very tight. 4-6 hours later, there was a huge difference and I found it to be a very lovely bottle. I posted notes on my experience with it on wine.com if you want to check it out. I would say that it’s a really good bottle to try it out on as it’s not too expensive (about $20) and the change is very drastic. I’m going to do it again with some good friends and my last two bottles of ‘02 Barossa Amon Ra. I’ll wait for a really special occasion, though.

    For me, I don’t decant because I like to try the wine at every stage of evolution. Lots of swirling and waiting, but it’s fun. If I could afford it, I would do this experiment with every bottle I open. Lately I’ve been using half bottles to hold undecanted portions to compare against the stuff in my glass. Same effect. Try it on the Ona.

    If you’ll excuse me now, I have to go out and find a bottle of Ona myself. If I don’t like it it’s all your fault, Gary! (hopefully you can tell I’m just kidding)

23. March 28, 2006

    Rich S

    Gary,

    First off, I really do enjoy the WL TV episodes because I find them very informative. I actually purchased the ONA Carmenere on recommendation from one of the store associates and I must say, I really didn’t like it. I did not think it had a good nose or an enjoyable taste. I had only tried 1 other Carmenere prior and I remember it having a spicy finish to it but at least it was enjoyable. I do enjoy wines made up of not-so-popular varietals, including many from South America and Spain such as malbec and jumilla but I don’t know if I just don’t like Carmenere in general or if the ONA was just not to my liking.

    You had mentioned in your review that you should leave it out around an hour or so prior to drinking? Do you think that would have made much of a difference? I am interested in your reply, especially after watching the episode on decanting.

    Thanks and keep up the good work.

24. March 28, 2006

    Jack

    Hey Gary,

    Really like what you are doing with W.L.TV Just watched for the first time, and had to immediately watch all the other episodes! I am a young wine enthusiast, that greatly appreciates what you are doing with the world of wine. I plan to buy from you often and with complete faith in your selections and tips. Small request, can you do an episode on French Red Rhone’s? This style was one of the first wine’s to really open my eye’s and was just breath taking at the time, some 12 year’s ago @ Bern’s Steak House, Tampa FL. Also, another great new upcoming show idea would to be a show on the new craze of “screw caps” vs: traditional corks. Thanks for your hard work, effort and continued fresh perspective on the world of wine. Cheers!!

    Respectfully,

    Jack

25. March 28, 2006

    garyv

    Jose/Adam and others don’t worry I did have an important meeting so it will NOT be my normal dress code, I am keeping it fun and light and Thats that!

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