86 Responses

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1. September 15, 2009

   John J.

   great episode Gary, but 1 thing, and I’m sure you’ve heard this by now but:trockenbeerenaulese comes After eiswein, not before. The oechsle [sugar ripeness scale} for eiswein is the same as beerenauslese, which is 110-128 degrees. the difference is, beerenauslese has been affected with edelfaule [noble rot] where as the eiswein grapes have not. Trockenbeerenauslese is even higher on the oechsle scale at 150-154 degrees, courtesy of further sugar concentration due to edelfaule. Although, I expect to see in a soon future episode, you bringing up this fact or mentioning that you received emails telling you this already. Still a great episode thoough, thanks Gary.
   so the qotd: never really followe ratings even tho I will read the magazines that use them. Just like I never cared what was the most popular record or tv show out. So, I guess it would be you without kissing ass, so long as you keep seeming to not kiss any companies or wineries ass but your own. & while I’m here, How about a vin jaune or charbono episode/tasting, really wondering what you would have to say.

2. August 18, 2008

   Georges

   Dear Gary,
   Please take a master class in German wines before going on air again; it’s not only your pronounciation that needs polishing, by the way. If you intend to educate, make sure you know the subject inside out. You clearly shy away from trying to explain the essence of German wines. You might be a celebrity but that doesn’t make you a wine expert, although you will convince many a wine novice who will fall for your assertiveness. Pity – we can help.

3. February 10, 2008

   The Fanjestic

   Trust WS & GV the most and WE the least. But if used as a guide, the reviewers are great, used as the bible – well that’s just horrible!

4. December 27, 2007

   Scott

   Great episode: highly informative. I knew all the terms before but did not really realize their significance. Thanks.

   I think the similarities are far more common than the differences between different reviewers so I don’t have a favorite or least favorite. You’re not too bad I guess.

5. December 27, 2007

   Kristen

   I was always confused by the German ratings. Really informative episode.

   QOTD: I really don’t listen to reviewers. I only bought my first Wine Spectator magazine this weekend. And I listen to your tasting notes, not just your scores. I preach the Gary gospel- trust your own palette!

6. August 31, 2007

   WA Ambassador

   Riesling is my favorite white wine. Thanks for doing an episode on it. My favorite riesling that I have ever had was a 2005 ST. M. It’s from Chateau St. Michelle, but it was imported from Germany. I brought it to Christmas dinner along with one a 2005 riesling from Columbia Crest. There was no comparison! The St. M was off the chart and was massively a better wine than the CC. I couldn’t believe the dramatic difference that you could taste between them. The St. M was smooth, fruity, and sweet, while the CC was dry, lots of tannin and not very good flavor. For about $12, you can’t go wrong with the ST. M.

7. August 29, 2007

   Eric Nyeste

   We were half-expecting another scavenger hunt. To answer your QOTD:

   You are perfect to trust for many reasons. Primarily: You profit from wine sales (clean motive) and you tell us not to trust you (and trust ourselves).

   Robert Parker is a sham.

8. July 3, 2007

   David Canada

   I love seeing you pronounce all of the german names….killer
   QOTD – Favorite – Neal Martin
   Least Favorite – Parker, specifically on California and australia. I have tried more parker 90’s from those areas that were overoaked fruitbombs then I care to talk about. he needs to stick to Bordeaux and Rhone.

9. July 1, 2007

   James Leviton

   I have enjoyed the episodes I have watched so far.

   However, I think you concentrate on wines that are too expensive.

   I sure cannot afford $50 to $100 bottles of California cabernet; I cannot afford $35 bottles of German Riesling either.

   What I am interested in are bottles of wine priced at $20 or less which taste like a much more expensive wine.

10. June 13, 2007

    Mark L

    Gary, I wasn’t going to be as harsh as Tom, but I second the motion – Learn some basic German pronunciation. 85-90% of my cellar is German wines. Also, you didn’t comment on longevity. Yes, it’s fun to taste and drink young wines, but some wines that were marginal when young aged into truly regal beauties. Other than tastings, I seldom drink a Riesling until it is 5-7 years old.

11. May 25, 2007

    Tom

    Please, please, please, take a podcast course in German or something. Your pronunciation is horrendous. Really, you’re raping the language.

12. February 1, 2007

    Tim Halberg

    Thought 69 was hilarious man!!! seriously, good comedy! Some people just don’t have a sense of humor!

    I was looking forward to hearing your thoughts on wine that had sat for a few days… (being a newbie, maybe I’ll find that somewhere as I sift through all these episodes!!)

13. January 26, 2007

    ThomasS

    Yuw Gary. Don’t have to say I like this ep, do I? You know I’m berserk on German Rieslings. I think that the Von Hovel makes out a tremendous QPR. Even when he year is not that great he manages to make decent wines. But, I have a question to you: did you ever try those other white varietals planted in Mosel-Saar-Ruwer, Pfalz or Rheingau? I’m not talking of Gewürz, but of grapes like Elbling, Schuerrebe, Ortega, Weissburgunder (Pinot Gris)? I have always the idea that they are used to make vinegar or bulk wines or something like that, and so, I never feel like trying them (even most producers I regularly visit don’t have them). But, is there maybe a producer over there that actually makes good wines of these?
    QOTD: Best: in general: Steven Tanzer (Rhone-varietal wines), Decanter reviewers, Luciano Pignataro (South-Italian), Veronelli guide (Italy in General). Oh yes, and Hugh Johnson, I have lots of respect for what this man did and still does.
    Belgian reviewers: Herwig Vanhove, you know the man has a tendency for right bank Bordeaux style for his reds and Montrachet style for his whites, but he doesn’t hide that and he can write interesting and profound articles on wine, winemaking, varietals, … . Dirk Rodriguez: always careful in his judgement, without pretending and does not talk about things he does not know.
    Worst: I’m sorry, I know it’s a cliché: RP. Why? I have been disappointed several times (i.e. a 94+ wine that turns out to be complete crap, even different bottles and different shops) I don’t like his style (not the wines, the man himself and his writing) and I certainly don’t like his idea of ‘democratizing the wine world’, because he just did not (it’s a superfluous and ridiculous idea anyway).
    A whole bunch of Belgian wine critics. Let’s name the worst two: Alain Bloeykens and Frank Vander Auwera. I don’t know what those guys think of themselves and what they are doing: they clearly pretend to be great wine journalists, yet, everytime I read something they wrote it’s like: ok, that’s wrong, this is superfluous, this is a cliché, … etc. Not that I know everything about wine, I certainly do NOT, but when you read just a little bit and keep your eyes open and your palate unpredjudiced (which is almost impossible), then it is so clear that they just write away like that. And hen I’m not only speaking about their reviews (I certainly recognize the fact that they can discern a good from a bad wine, that’s not my point – yet FVdA sometimes really goes off the track for me: recommended wines of make a good impression at the start, but have a hollow mid palate and a mute aftertaste), but just imagine this: when they write something about a certain wine region, a new phenomenon in the wine business or a cultivar in a two page article they do not manage to say as much as you do in a 10 min. ep! See, … ? And what worse: they are so terribly predjudiced on the inside, while they act as if they are the new wave journalists. Grrrr, … hate that, I tell you smth: I have learnt to read between the lines and I do it for my job, so … give it a rest. All that crap: they pretend to be critical on the NW-wine mindless fruitbomb style and what did they chose as their best wines of a tasting on a fair a few months ago (I was also pt that jury): flabby, fruit forward, structureless and subdued sugary wines like the Penfolds Bin 2 Shiraz-Mourvèdre or the La Mogarba Priorat (that did not even taste like a Priorat).
    And yes, you are also somewhere out there, not only because you’re unny, but because I like some anarchism and debunking. Keep up the good work!

14. November 17, 2006

    Dan

    A good refresher for our German Riesling dinner next week…. Thanks for sharing.

15. October 16, 2006

    mr skin

    I am a big Damon fan. I loved the Bourne movies and I just heard that there will be a third and finally movie. Anybody know when that will come out?

16. August 27, 2006

    P. Hig.

    Meadows for Burg
    Tanzer for rhone and bordeaux are faves though their palates stray from mine and interesting moments so I trust myself more than anyone in the final analysis.
    Least fave: Parker who should stick to rum (that way every vintage can be the vintage of the century) and anything from Speculator because I think they smoke before they taste. By the way, anyone read the parker bio? Very good (and ballanced in its presentation).

17. August 23, 2006

    BEN

    Jancis Robinson.

18. August 18, 2006

    Christopher

    Hi asr2021

    You asked: Does “must weight” necessarily refer to the risidual sugar left in the finished wine or only to that in the fruit?

    For a wine to qualify for a certain Q.m.P classification, the grapes have to be picked at a certain time and have a “must weight” within a certain range. The time of picking and “must weights” vary from region to region.

19. August 16, 2006

    SeanM

    This is actually from my comment yesterday, seems more appropriate today:

    I just got back from OR and WA where I got to taste a bunch of 300 case production pinot’s as well as some great reislings, zins, and syrahs. I had a great time. My friend was laughing at me in the tasting rooms, I was lining up glasses of wine infront of me and going back to them in order to see how air was affecting them. He thought I should be ‘drinking’ faster. I pointed out that if his glass was empty he couldn’t be enjoying the wine as much as I was.

    Am I off base, was I tricking myself into thinking I was getting anything new from the wines?

    What kind of glass are you using most of the time for tasting on the show?

20. August 16, 2006

    Jim Vandegriff

    Hey Gary,
    I appreciated this episode on German rieslings. I’m a wine collector, and about 70% of my cellar stores German (mostly middle Mosel) wines. I thought you did a very good job with the categories of wine. You could have used a bit more descriptor language on the wines to give people a better idea of the typical flavors found in these wines. My favorite reviewers include Jancis Robinson, Michael Broadbent, Clive Coates, and a number of German experts who post on the erobertparker.com wine bulletin boards.
    You are doing a great job with winelibrary tv, and I thought the earlier episode on “wines that had been open a few days” was hilarious. Keep having fun, and informative. All the best, Jim

21. August 16, 2006

    Lawrence Leichtman

    Another great episode. I took the last one as a joke so don’t worry about the negative comments. As to who is my favorite: Stephen Tanzer though you are coming up rapidly in my opinion. My least favorite is Robert Parker. His palate and mine rarely agree.

22. August 15, 2006

    Rob B

    Gary,
    First time…long time…
    you have got to be kidding….your episode 69 was hilarious! People have to lighten up…Please don’t go serious (because some critic or uptight suit can’t take a joke)
    I have been buying wine at your store over the past 2 years and have become a huge fan of your WL TV. I am in Global Marketing and your company is as good as it gets when it comes to selling value! I love the fact that you are passionate about what you do!!!! Keep up the TRUE blog and please do not lower yourself to the boring suits, critics or people without a sense of humor. Keep it real and fresh…you have truly opened a door that the old farts did not want to be opened.

23. August 15, 2006

    karl satirev

    Liked your slightly subdued demeanor in this episode. You came across as more professional and knowledgeable. I liked that a lot.

    Best reviewer – Tanzer
    Most inconsistent reviewer – Parker

24. August 15, 2006

    TimF

    Americans talk dry but drink sweet. White Zin alone makes up 10% of US wine case sales and 6% of US wine dollar sales…

    Personally, I love sweet wines if they are made correctly. Port, eiswein, noble rot wines are some of (if not the) best wines on the entire planet. I’m the type of guy who won’t let sweetener touch my coffee or iced tea, but if a sweet wine is well made I’m in heaven. Heaven! Still waiting on that port episode…

25. August 15, 2006

    ronguy

    Re: vblog #39 from Scott. Check wltv #13 for review of two Pierano estate wines.

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