13 Responses

1. April 7, 2006

   kevin walker

   gary, brilliant; that is all that should be said, but i am verbose….this makes me really want to get in on the next six-pack. i think it is great how you included two white burgundy selections…it really shows an adventurous nature on your part–not safe and well worth the risk if i may say so. even if i do not have the wine i enjoy watching the episodes…i really like what you did with the blau….very cool. i recently opened a bottle with extreme tannin….well, i let it sit for a few hours and it blew me away…i have learned a lot, and thank you for keeping it ‘real’ and being so open with this experience….it is nice to feel welcome with a hobby (hope this doesn’t offend) such as wine…it can be very deep, but you don’t come off as pretentious, which is really nice…and i feel like you have let me into the world that is sometimes off-limits to most…especially those of us living in not so metropolitan areas.

2. April 8, 2006

   GeneV

   An amazing coincidence–a wine tasting group I attend tasted the Blau on Wednesday. My notes are very similar to yours, though I did not have the wine develop a second day, only after time in the glass. I think Parker is a bit generous to this wine at 90pts but still nice. As you probably know, the pepper you tasted the second day is the Syrah in the mix. My experience after 30 years of wine tasting is that Syrah, more than any other variety, needs air to bloom. I always decant wines containing Syrah!

3. April 8, 2006

   Mike F

   Gary-
   Great episode. Lot’s of learning on the virtues of decanting. So, much of my wine drinking is at BYOB restaurants. Do you recommend decanting a red for the afternoon and then re-bottling for a more enjoyable restaurant experience?
   Mike F

4. September 21, 2006

   Brandon M

   Love the “What’d I tell Ya” look..classic Gary V!

5. June 6, 2007

   David Canada

   4 comments……where was all the love in the old days???
   I need to do this with some White burgundies as it is an area where my knowledge base is very low. Thanks!

6. June 26, 2007

   vibemore

   Again, GV, where did the six packs go? I would SO do this here and now in 2007. I rate this episode an 89. Very approachable, but there is just something that is holding me back from giving it a 90. Oh yeah, it is because I don’t have the wine to taste here in 07. Much love…

7. July 12, 2007

   yowens

   GV- thanks for the comparison.

8. August 20, 2007

   soyhead

   This is (I believe) the first epispode where you rinse out your glass with the wine you are about to drink, and then proceed to dump it into the bucket. Right on!! Now here’s my question – have you ever tried pouring the contents of the spit bucket into a glass and sampling it?

   -e

   p.s. i did – it was terrible, but… always learning.

9. August 31, 2007

   WA Ambassador

   If I was to find this same set of wines now, would you expect the experience to be drastically different? Even if they were the same vintages?

10. February 8, 2008

    The Fanjestic

    this was a very fast paced episode – good to see a head to head comparison.

11. May 18, 2008

    Stu

    Just checking out some of the old episodes I had forgotten about. I am going to open my Can Blau this week. Love the shirt. See if you can dig it out for an upcoming episode.

12. July 9, 2008

    Dan Leavy

    word 27 “a”

13. September 13, 2009

    John J.

    great episode Gary. really liked 2 things. Great doing the 2 burgundies side by side. I think that’s when you really can tell the quality of a varietal, when you taste 2 of the same side by side. Whereas if you have a pinot blanc and a gewurtz side by side having never had either before, you just about learned nothing. Also nice to see you taste the monstant yesterday and try it again the next day to see how its evolved. Easily one of my favorite parts about wine, seeing its evolution.
    Would love to see an episode where you taste vin jaune’s and leave it open to see how it evolves. Then retaste it again a day later.

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