Comments on: German wines and the Rieslings that make them. – Episode #70 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/ Wine news, tastings and reviews from the Wine Library Thu, 09 Feb 2012 21:44:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Anonymous http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-990542 Anonymous Fri, 25 Feb 2011 23:06:00 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-990542 Great show i truly LOVED it! I think Germany is massively unappreciated QOTD I tend to like what Stephen Tanzer has to Say and disagree with Parker the most. But that's just my palate, who knows it might change next year!!! Great show i truly LOVED it! I think Germany is massively unappreciated

QOTD I tend to like what Stephen Tanzer has to Say and disagree with Parker the most. But that’s just my palate, who knows it might change next year!!!

]]> By: Anonymous http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-989511 Anonymous Sat, 19 Feb 2011 18:39:00 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-989511 Gary V is the man, There is no critic out there that I fully agree with, furthermore, What I love most about wine is discovering new things and that is the one thing Gary does best. Worst has to be Wine Spectator just because they seem so biased, so many Cali wines making their top 10 in the past couple of years. Gary V is the man, There is no critic out there that I fully agree with, furthermore, What I love most about wine is discovering new things and that is the one thing Gary does best.

Worst has to be Wine Spectator just because they seem so biased, so many Cali wines making their top 10 in the past couple of years.

]]> By: Anonymous http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-989339 Anonymous Fri, 18 Feb 2011 16:03:00 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-989339 Hey there, @everybody who's complaining about GV's pronunciation - it's not that bad. Being German I actually love to listen to him. There are lots of people with a worse accent when they try to speak English - so don't cut them slack (is this the right expression?). I'm new here watching some old episodes, so I don't know if anybody is even reading my comment at all ;-) QOTD I like Jancis Robinson and Rene Gabriel, though I don't share their opinions at all times. I don't want to bash someone so no answer to that. Hey there,
@everybody who’s complaining about GV’s pronunciation – it’s not that bad. Being German I actually love to listen to him. There are lots of people with a worse accent when they try to speak English – so don’t cut them slack (is this the right expression?).
I’m new here watching some old episodes, so I don’t know if anybody is even reading my comment at all ;-)
QOTD I like Jancis Robinson and Rene Gabriel, though I don’t share their opinions at all times. I don’t want to bash someone so no answer to that.

]]> By: Anonymous http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-958691 Anonymous Mon, 20 Sep 2010 06:52:00 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-958691 Hey just going through some old stuff. You probably realized that you goofed on the sugar raing levels. BA and eiswein have the same sugar requirement but BA must have noble rot whereas eiswein has no noble rot. TBA is the heaviest and is also affected by the rot. Hey just going through some old stuff. You probably realized that you goofed on the sugar raing levels. BA and eiswein have the same sugar requirement but BA must have noble rot whereas eiswein has no noble rot. TBA is the heaviest and is also affected by the rot.

]]> By: corkscrew http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-730081 corkscrew Tue, 09 Mar 2010 02:19:26 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-730081 Not a huge Riesling fan. QOTD-Parker is where my palate agrees the most with. <a href="http://www.winelx.com" rel="nofollow">www.winelx.com</a> Not a huge Riesling fan. QOTD-Parker is where my palate agrees the most with. http://www.winelx.com

]]> By: John J. http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-684977 John J. Wed, 16 Sep 2009 00:38:41 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-684977 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. 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.

]]> By: John__J http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-779253 John__J Wed, 16 Sep 2009 00:38:00 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-779253 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. 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.

]]> By: Georges http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-459116 Georges Mon, 18 Aug 2008 16:31:18 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-459116 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. 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.

]]> By: Georges http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-779252 Georges Mon, 18 Aug 2008 16:31:00 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-779252 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. 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.

]]> By: The Fanjestic http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/comment-page-4/#comment-220297 The Fanjestic Sun, 10 Feb 2008 22:45:54 +0000 http://tv.winelibrary.com/2006/08/14/german-wines-and-the-rieslings-that-make-them/#comment-220297 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! 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!

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