Barbaresco, the truth behind these Italian wines.

Barbaresco, the truth behind these Italian wines. – Episode 85

September 6, 2006

Wines tasted in this episode:

Watch today as Gary responds to his viewers and tastes and reviews four Barbarescos from Italy. Arguably, not as well known as other Italian wines it’s still one of Gary’s favorites. More viewer questions answered and a new QOD.

72 Responses

September 6, 2006

Ferrigno
first?
September 6, 2006

Dan
I love those italian wines
September 6, 2006

lizv
missed it by one!
September 6, 2006

Gene Mishkevich
go gary!
September 6, 2006

Steve B
top 5?
September 6, 2006

Susan
Gary-
Love this episode!
I give this one a 98!
Is that a dressy jacket I see? WOW!
I feel important:)
September 6, 2006

Dan
Hey Gary,

Are you planning on transcibing the WLTV reviews onto the written reviews of the wines in your catalog? I know you have a link to the WLTV episode, but sometimes I want to just zero in on a particular wine.

Thanks,

Dan (in Houston)
September 6, 2006

joe
Gary, Thanks for the the Old World wine tasting. “A walk thru the European woods of 1500″. That Gary is why I keep coming back. That is more meaningful and illuminating than any Wine Spectator review. A walk thru the woods of old europe of 1500? I have to have that experience. Drinking the Cantina Vignaioli Elvio makes living an adventure. Thanks for bringing this kind of insight and education to your viewer’s lives. Like you said, many who watch, had never tasted or even heard of Barbaresco. A walk thru the woods of Old Europe. Now they know.

Joe
September 6, 2006

damon
thanks for the great episode. You’re gonna take over the world like Pinky and The Brain. I promise I will try a Barbaresco, I feel like an idiot…
September 6, 2006

Rick McQ
Gary:

Great Show! I love the Italian wines from Piedmont.
September 6, 2006

zerokreap (kw)
top 10?
September 6, 2006

Susan
Gary-
Thanks for challenging all of us to try so many wines!
We all can use a good drink outside the box lecture now and then.
I think your hair was much better today!
I already suggested one sign off, on the original episode that you asked for suggestions for a sign off.
STUFF SOME FUN INTO YOUR WINE.
Here is another:
KEEP THE FUN IN THE WINE.
September 6, 2006

zerokreap (kw)
i would really like to see what these wines would do with 18-24 hours of being open–seems like the dry tannin would dissipate…perhaps revealing something different. as for storing reds, well we (viewers) discussed this the other day. most (90%) of red wines that most people watching this will be drinking will taste like crap the next day if you simply cork and leave on the counter…i have done this by accident with a very complex bordeaux before and it was amazing how well it tasted after 2+ days!!! anyway, you want to vacuvin, throw in the fridge, then break out 1.5 hours before you are ready to drink the next day and do not open until you are ready to pour. this works beautifully…however, if the wine is not showing well to begin with (not a bad wine, but a bad bottle) this will not help and you might as well just go ahead and drink it.

QOTD: oh wait, there was no question!

my QOTD: (to everyone) do you like the “stuffy” nature of wine as gary put it…do you drink wine because it makes you feel as though you are part of something sophisticated…or does it make you feel high brow…or is it simply something you enjoy drinking and wouldn’t mind as a completely casual occurrence as gary proposes?

well, to answer my own question: i don’t think wine should be snobby, but i like the ‘art’ of wine. i like the fact that different people like and see different things that they like in wine. i like the fact that wine is most often an acquired taste…and the careful dissection and discussion of wine is a skill that comes with experience and practice. i like that there is a lot to know about wine…from how it is made to tradition to terroir. in short, i kind of like the stuff, high brow nature of wine…perhaps that is because i am a very normal guy, making a VERY normal salary…like chess, i think wine is for the sophisticate, and like to feel as such when i drink it. wow, that was long…
this is zerokreap, signing off….gary smells!
September 6, 2006

zerokreap (kw)
i meant to remark that the bordeaux i referred to was an exception, not the rule, as my previous statement suggested
September 6, 2006

GOL
Did GV use the word “romantic” 3x in this episode? Hmm, he has a meeting later today… I’m thinking he has a “meeting” tonight… he has a mid-week date with his better half!

GV, Great detail on the tastings today!
September 6, 2006

saul
I love Italian wines how bout doing a show on 01 brunello’s i still remember joe willie on that fateful 1969 day i was a johnny u guy was a tough day to go to school when they have on line personality awards you’re a winner
September 6, 2006

GOL
To answer today’s QOD from zerokreap… simply put, I drink wine for the medley of flavors a particular bottle may or may not have and the mystery that is each varietal, region, vintage, and individual bottle. What other food or drink is such an enjoyable puzzle?
September 6, 2006

zerokreap (kw)
yeah GOL, that is what i am talk ing about…mystery…romance…that is what i enjoy too…a little escape from my day to day
September 6, 2006

Rich S
Another great episode GV. It was pretty apparent that you were really into today’s tasting and it seems that you are really big into monster Italian reds (you have noted your love of Amarone and Barolo in the past). That being said, I would love to see an episode on some other great Italian reds that aren’t in the big 3 or big 4. What about some rosso de montefalco or teroldego or maybe even some super tuscans or primitivo? I am a really big fan of Italian reds and I think that in order for everyone to truly fulfill your motto (try every wine out there at least once), that these would be great to do in a future episode.
September 6, 2006

Tony G.
Gary,

Loved the excitement level today!! Also excellent use of descriptors, like Joe mentioned, I gotta try this wine and experience that “walk in the woods”. Keep it up Gary and you will be changing the world of wine.
September 6, 2006

ronguy
Gary, I have been a fan of Italian wines for a while now. Enjoyed the episode. But….You really scrambled my mind when you said your ratings depend on the price. Does that really mean a 90pt $10 wine is maybe an 85pt $50 wine? Now I am really lost. Please explain in more detail. A sign off—Tah Tah from your head in the TOON.
September 6, 2006

joe
Gary:

I agree with Ronguy that your scoring system, one that factors price as a varible for scoring, could cause dissapointment and confusion. I have commented on this at least twice before. I, for one, would much prefer that 90 points = excellent (no matter what) and 96+ points = “Out of this world, once-in-a-lifetime” type of experience. Let the consumer decided if the absolute ranking is worth a certian price. I know that if a “real” 85 point wine, costing $6, was ranked a 92 by you because of the low cost, and I drank it expecting a REAL 92 point experience….I would be very dissapointed that I wasted the evening with it. And when I see a 95 point ranking – I expect a blow-away experience….I’ll judge whether I want to spend a certian $$ on it.

Net, net: if we keep price out of the scoring – - we ourselves can judge value on our own – - and have dissapointments erased.

What do you think?
Joe
September 6, 2006

Tony
Gary,

I think it makes more sense to people if 90 points equals 90 points at any price. Although I understand the motivation – “this is a great wine for $10; but that isn’t a great wine for $40″ – it’s easier overall for 90 point to just be 90 points.

Actually, I pretty much ignore your scoring system. No offense, but it doesn’t match anyone elses, nor does it really make a lot of sense. Here’s what I’ve taken away on your scores from watching you from the beginning:

85-87: Crap wine, a poor effort, not into it, unbalanced, sucks.
88: A decent, but not all that great wine. OK.
89: Pretty good, not mind blowing, but this is a good wine.
90: A really solid effort. Typically recommended, but some ambiguity. 90 points is probably your most used score, sometimes you love 90 pointers, sometimes you’re luke warm.
91: A really solid wine, to even great. At this point you start to be “a fan of this wine”.
92-93: Really great wines. Wow! You’re typically pumped about wines at this score and higher.
94+: Fantastic wines. You’re bubbling over with enthusiam about the wine.

So, like I said, I don’t give too much credence to your scores. Like joe said, its your DESCRIPTIONS that keep me watching WLTV. Well, that and your facial expressions. And your honestly. And enthusiasm. But not your scores. In fact, here’s how I score you (price independent):

Enthusiasm: 98 (a few off episodes)
Honesty: 100
Descriptions: 93 (some are better than others)
Facial expressions: 100+
Scores: 81

I know we all went around on scores many episodes ago, and personally, I would say to just drop them. They don’t mean much to me and they just give people something to argue about.

BTW, I got back from my wine tasting weekend. As you may know, I’m a landscape/nature photographer, and I spent a lot of time in the vineyards shooting the ripe grapes (here’s a link: http://adunnphotography.com/galleries/new.asp?date=9/5/2006). I’d never actually tasted ripe wine grapes before. I thought they’d be bland given that they’re not for eating. But wow! Wine grapes are amazingly sweet and tasty!! I’ve really never tasted anything so good. I spent hours walking through syrah and cabernet and zinfandel vineyards tasting the grapes and fell in love with wine all over again. It’s absolutely magic how you can take something so sweet and pure and delicious and turn it into this amazingly complex and delicous but totally different liquid.

I also tasted some pretty decent wines while I was there (and a lot of 85-87 point GV score wines ). There are some people doing some interesting things in the Sierra Foothills, especially with Rhone varieties. Just avoid the zins like the plague!

As always, keep it up Gary!

P.S. It was on August 9th (comment #15) that I first asked about heat and wine. It’s now 18 episodes and exactly 4 weeks later. The longer I wait for the heat episode, the better I KNOW it’s going to be. I hypervenilate just thinking about it! I think when you finally do the heat episode, my head will literally explode!!
September 6, 2006

Ed R
Gary,
I agree point system based on dollar value is confusing, maybe you should continue saying it’s a good everyday wine or would make a excellent house wine. I know you covered CDP’s, any chance you will cover Northern Rhone? Not to mention I fully expect you to use one of my sign offs.
ED
September 6, 2006

Matty Van
one thing that I just realized is were up to episode 85 and how many entire regions and types of wine have not been a topic yet, just goes to show how much there is out there to try.

QOD from zerokreap – I dislike wine snobs, it is why I dont hang o ut on wine spectators message boards. Wine is something we are supposed to drink among friends and have a good time with…and thats it. To me my thirst for more wine knolledge is just so I can pick out the bottles that I and those around me will like, and I like discovering new things.
September 6, 2006

Jaye
Outstanding episode Gary. I was in WL this afternoon and spoke with “Jim” on the floor. I picked up some of your recently reviewed and recommended wines today and am looking forward to tasting them. I was hoping to find a nice Barbaresco while there, but no one I saw there knew what you were tasting today, so I decided to hold off. I may pick up a bottle of the ‘98 Cantina Vignaioli . . . Castellizzano next time I stop in.

Lovely pics Tony!

Zerocreap, thanks for taking the initiative and coming up with such a thoughtful QOD. I actually started drinking wine because I couldn’t stand beer or coffee, and I didn’t want to be a total loser in social situations. It started with the old B&J wine coolers, moving on to Beringer White Zinfandel and Rieslings. Eventually I started stopping in at wineries while on vacations, and then one day I tasted a well-aged Bordeaux. I was completely hooked and amazed how many variations there were in wine, and even how a wine can differ in taste from hour to hour, day to day, and bottle to bottle. The alchemy that is wine is truly unique in my opinion, and I can see myself being continously surprised and delighted with new sensations over my lifetime. I don’t think I drink or collect wine for “snob appeal” but rather as a student and admirer of the enigma that is wine.
September 6, 2006

Jim J.
Tony:

KILLER pictures. Thanks for the link.
September 6, 2006

GregS
Great episode. Made me want to go out and try a Barbaresco.

I agree will Joe (above) that the scoring system should not include the price. That is where the QPR (quality to price ratio) factors in. Considering price into the score only adds confusion. It seems obvious enough that a 90 pt wine that costs $100 woudn’t necessarily have a good QPR. I realize that this must enter you mind when coming up with the scores based on the gut feel, does it seem worth the money type thinking. Following this logic, a wine producer could change an 88 pt wine into a 91 point wine just by lowering the price, and maybe making even more money based on the good score. The scoring system also seems pretty broken anyways considering really only about 12-15 points of a 100 point system are ever used. What would represent a zero score? A glass of Allegheny river water?

As far as red wine storage, based on my experiences (average about $12 cab,merlot,shiraz), most of these wines get distinctly worse using GaryV method of corking on the countertop. Many become harsh and more alcholic after only a day or so. Sometimes really “tight” wines will actually get better. I have had good luck with using Bloxygen type products and the Vacuvin + Refrigeration methods. Alternatively you can decant into a smaller bottle the amount you intend to keep (up to the neck) and refrigerate. That works well also.
September 6, 2006

miriam
Hi Gary,

Great show.

I’ve noticed that you’ll often rate wines lower than Parker, but never higher. Do you think he is just over-enthusiastic?

I liked in tonight’s show when you described Castellizzano as smelling like fungi, and then said, “It’s like sticking your head in mud. Not fun, guys.” Tee.

Thanks,
Miriam
September 6, 2006

zerokreap (kw)
yeah jaye, like you, i started on the cheap stuff…rossi was my poison when i first began. i too really love the enigma that is wine…and because it takes effort to understand i feel as though i am involved in something bigger than just a drink…which of course makes me feel as intelligent and deep as one could possibly feel while drinking a substance (which is not too deep, but better than the thoughts that arise during a coca-cola). i am not quite sure what go tme into the good stuff…i guess the time i spent living in spain and backpacking thereafter helped…that was about 7 years ago and i have progressively learned more about this great drink.
September 6, 2006

Justin
Gary, great show. Nebbiolo is one of my new favorite grapes. I was recently introduced to it by a friend, and WOW! It was nice to see this episode, so Thank you for it!!

As for Zerocreap’s QOD I love wine for an everyday drink. I hate wine snobs and people that think wine is too good to have with just an ordinary meal. Many have heard me say I was a tasting room host before and still work for a winery. Well today, I was doing a favor for my brother and taking some of his business associates out for tasting in the Carmel Valley. Anyway, total wine snobs, and they were rude about it too. I have had many chances to drink very expensive and nice wines and yes I appreciate them, but I also can appreciate more inexpensive and everyday wines. The people I took tasting however didnt. Many of the wines I liked were spit out in disgust by the people I was with. Just sorta made me mad, but atleast they tipped me well for being a nice guy. I used it to send some wine to a friend in Florida for their birthday. Anyway wine is a wonderful and mysterious thing, and I love drinking it and learning more about it each day.
September 6, 2006

Kevin C
Gary, this is off topic, but I know you mentioned that you’d provide free shipping codes to the city of the teams that beat the Jets this year. How about some love for your city, NYC? If the Jets win, will WE get free shipping?

Thanks and I love those Italians.
September 6, 2006

Panman
Gary,

Great episode. You have me totally intrigued by the Cantina Vignaioli Elvio Pertinace.
September 7, 2006

MarcT
Gary, Great episode. I liked the hammer.
As for the color of the wines…I find that I can see what you are describing when you swirl the wine in front of your shirt (especially white shirts) so maybe you could swirl the wine in front of your que/QOD sheet. That would give the viewers a white backdrop to the thin layers of wine that occur during the swirl. Thus we could all get at least a better idea of what color you are describing.
Katie Couric has nothing on you man!!!
Keep up the fantastic work.
September 7, 2006

MarcT
BTW…I’m having an issue getting my gravatar pic to show up…any tips? Am I an idiot?
September 7, 2006

GabrielG
Nice show about the Barbarescos.
Question: Could you review wines from the Baja California region on your show in the near future?. Thank you.
September 7, 2006

Darlene O.
Great episode, as always. I’m a newbie, in that the wines you showcased today I have never tried. So, this weekend…:}
September 7, 2006

Tony
Zerokreap, here’s your answer to the snob question: http://wine-thoughts.blogspot.com/2006/09/why-column-on-wine.html.

I’m not a wine snob, and don’t think much of wine snobs. Wine is a wonderful thing to be shared and enjoyed, not treated as a means for acting superior and putting other people down.

Sure CdP is my favorite wine, and I could be plenty pretentious about that, but I enjoy wine too much. It’s just not something to get all serious about. It’s something to be happy and open and sharing about. If I ever get to the point where I only drink 100 point RP wines, please come over and shoot me.
September 7, 2006

Kevin Mark
Hi Gary,
you note somewhere near the end of the show the time the wines have been left open to breathe. It seems to vary from 2 to 3 hours. Is there a general rule for this? And more to the point, when most folks eat at resturants, they dont have wine uncorked for 2 hours which from what I understand means the wines will not taste their best. So should you avoid wines when dining out, only drink wine at home when you have 2 hours or what?
kampai, cheers, solute,
Kev
September 7, 2006

Peter
Another great episode full of surprises and courage! It must be tough not to make excuses for popular wines that don’t show well – but there is so much great wine out there. A search feature just on WLTV content would be really helpful (it took me a while to find the show with the Match 2002 cab as that wine was not listed). I am going to the Giant game this weekend, any wine suggestions? On second thought I better stick with beer…
September 7, 2006

Kai
Hi Gary,

Great show again. Thanks for give me so much pleasure.

1) Have you ever check out the “bottle” next to the “Wines tasted in this episode:” ? It looked more like a short bottle of beer rather than a bottle of wine which it symbolizes. That is about the only thing needed on an otherwise excellent revamped WLTV site.

2)Do you have any plans on tasting Del Forno – Amarone ? A 100 point wine rated by you.

Still watching everyday from Hong Kong
September 7, 2006

Chris Stan
MIRIAM, You stated that Gary never scores higher than Parker. Generally, Gary(the Chuk) does not score higher than Parker, but not always:

-Today’s episode included 2 wines (Ugo & Cantina) that Gary rated higher.

-The “Renard Tres Ninos” meritage in episode #76 — Parker-91, Gary-94.

-The “Berite la Joie” meritage in Ep #1 — Parker had as 95, Gary said he’d rate it higher.

NOTE: I keep a spreadsheet of all of Gary’s “Recommended” wines from each episode, so it was easy for me to look this information up. I’d be happy to send it to you.

TONY DUNN, awesome photos…can almost taste the grapes just looking at your photos…and GREAT website. Your very talented!!
September 7, 2006

Chris Stan
MIRIAM, correction: Gary only scored one wine (Ugo) higher that Parker in this episode (#85). Gary scored the Cantina higher than the Wine Libray, not Parker. SORRY! The others are correct.
September 7, 2006

Lawrence Leichtman
Also loved the episode as always Gary. Barbarescos have always been a puzzle to me though. I have gotten bottle variation from several of what would be considered top producers and at $30-50 price range I expect at least 2 bottles to taste the same. when the wine is bough from the same place such as Wine Library I don’t expect storage conditions or shipping conditions to be the issue so why so much variation? As for me I cork the bottle overnite and use a nitrogen based system for more than one day storage. If wine snobbery is an issue do a whole tasting of 2 buck chuck or Rex Goliath.
September 7, 2006

TimF
Zerokreap: Regarding your question… There is so much information about wine — one could spend a lifetime learning about it and still only know 5% of what is out there. So I think some people are mislabeled as wine snobs when in fact they are just talking about what they know and love. I think the real wine snobs are those that say, “oh, I won’t drink that kind of wine because it stinks!” People who look down on others for liking Sutter Home White Zin. People who thumb their nose at Pinot Noir from Sonoma because they will only drink Burgundy. For example, I was telling my local wine merchant that I really liked a bottle of Keller Estates Pinot I tried. He stuck out his tongue, made a sour face and said, “Blah. I hate Sonoma Pinots.”. Those are the real wine snobs. BTW – I don’t think I’m going back to that store…
September 7, 2006

TimF
Gary — Great show. I haven’t tried very much Italian wine, but I’m going to be on a mission to do so from now on. I’m an avid reader of wine books — can your recommend a good one that focuses on Italy?
September 7, 2006

DaBear
Gary,

Great Episode, though, I had the Tenuta Carretta 2000 also, and did not get the same reaction as you did. But, I did have it with a Porter House Steak so…

Just a suggestion, Whatever team beats the Jets, your next episode following the Jets loss(often)- you have to wear a t-shirt of the team that beat the jets….even the Dolphins…
September 7, 2006

Sam Zen
Stop talking about Katie- she’s a disgrace to news broadcasting.
September 7, 2006

Susan
Gary-
I am in a creative mood.
Here are a few more suggestions for a good sign off:
FUN,FREE AND ME
or
FREE FUN WITH ME.
September 7, 2006

Matthew L
Gary,

Another good show. You’re energy level seemed even more up today. Thanks for doing a show on Barbaresco. I started to explore Italian wines, but, for one reason or another, didn’t get through them. I’ve tasted just about every varietal, but haven’t had enough to appreciate the differences in region and fruit.

That leads me to a question…Do you think I could gain a better appreication if I try various wines from a single region? I really fell in love with Rhones and tried a number of varietals from that area. I thought perhaps I would do the same for Australia, California, Spain, Oregon, etc.

I really liked your response about the goal for WLTV. You are providing a great service, and it does feel a lot more folksy here than some of the stuffy tasting parties and wine shops around DC. Keep it up (well…the show that is!)
September 7, 2006

Matty Van
Sam Zen….why is katie a disgrace to broadcasting?…I am not really a fan of her but am curious as to why she is a disgrace?
September 7, 2006

Bob Falcon
Gary:

I’ve been enjoying the shows.

Suggestion for showing color of the wines….why don’t you mount a second camera on the ceiling looking down and put white paper on the desk so that you can see the edges?? You would just need to cut the feed from the main camera and jump to the ceiling camera when you want to show the color.

Keep up the enjoyable videos.

Bob
Go Steelers!!!!
September 7, 2006

Vinacull
Sharp dressed man today Gary, and you did it again! Tremendous EP (96), but I have to nick a few points off because I’m feelin’ the loss of no QOTD. Keep up the outstanding effort in adding detail to your descriptions, because I really think it brings the viewers through the lens to your table! I was completely pumped with your review of the Ugo (we go Ugo?) and the rustic put-your-face-in-the-tar-and-mud Cantina. I have to admit I don’t drink enough Barbaresco, but your words on how these wines are built differently (e.g., lighter color, red/orange tinge on the edges, more clear than opaque) and how they have components that are different and romantic (e.g., rose petals, cedar, tobacco leaf, leather) puts them in their own league of being alluring and educational. Not busting your chops and no foul, but I agree with Tony’s comment on not really following/using your scoring system – a question I raised back in episode late-60-something. Gary, on a technical front, I have been meaning to mention for the last few episodes that the zero-in close-ups on the bottles when you are first introducing them are so out of focus that I can hardly make out anything! Please, please see if this can be improved by having your camera person practice the zoom-in or something. I know it can be done because this was not always a problem. I strongly prefer to have the zoom-ins on the bottles during each episode because it helps me associate producer with the label design, and then remember it when I am shopping. In my case it’s even more helpful for the Italian wines because many of the wines are hard to pronounce, much less remember. Here is another request for future Italian tasting of a less expensive alternative to Barolos, Brunellos and Barbarescos: Please do an episode on Barbera (ref: Rich S, comment 19).
September 7, 2006

Vinacull
BTW,
I’m in the same boat as MarcT (Comment 35). Three days ago I selected an avatar and submitted it to Gravatar.com. Apparently it is still pending, waiting to be rated/approved. I don’t really understand how others got theirs so quickly, and I’m wondering if others are experiencing the same delay. Thank you.
September 7, 2006

NickP
Gary,
Great episode. I have to say that trying Barolos and Barbarescos and other Piedmont wines gave me first rush in wine drinking and got me really interested in trying ‘real wine’ in a big way. At home my father typically bought $4/gal jug wines. Even trying the lesser wines – the dolcettos, nebbiolo’s and barbera’s will provide you with a great deal of pleasure (at less cost than the barolos). As it turns out, in my trip to WL last week I bought a bottle of the Pertinace Barbaresco at the recommendation of the sales person who helped me out – I will have to seek a good meal to try it out and will probably buy a few more bottles.

Tony – fantastic pictures, they really make you want to pick a grape and eat it.

TimF (comment 46) – I have several books on Italian wines, some old and one new. The older ones will be outdated in some ways, but I took a quick look at them and some of the information is still relevant. Don’t know if they are all still available. 1.Italian Wine,by Victor Hazan (husband of a famous Italian chef, Marcela Hazan), pub. 1982, A. Knopf; 2. Vino, Burton Anderson, pub. 1980, Atlantic-Little, Brown; 3. The Wines of Italy A Consumer’s Guide, Sheldon Wasserman, pub. 1976, Stein and Day; 4. Vino Italiano, The Regional Wines of Italy, Joseph Bastianich and David Lynch, pub. 2005, Potter (JB is the son of Lidia Bastianich, host of Lidia’s Italian Kitchen on PBS and owner of Felidia’s restaurant in NYC) this is a very current book and quite extensive – also includes recipes from Mom and Mario Batali; 5. Italian Wines 2006 – this is more like a trade guide on all Italian wines, published annually and provides current ratings on every wine in Italy, by region and producer, with commentaries to go with them. If you are a wine nut, this book is for you. I saw it at Barnes & Noble.

Hope that helps,
Nick P.
September 7, 2006

TimF
NickP – Thanks for the info on the books. I was checking out Vino Italiano on Amazon today. It got some great reviews. I’ll pick that up once I’m done with the monster: Wines of the Northern Rhone…
September 7, 2006

Jim
Great episode Gary, but I have one comment that I hope will not offend you. You have such incredible knowledge about wines and your presentation is bursting with honesty and enthusiasm…however…your pronunciations of the various producers, varietals, etc., leave a lot to be desired. It would add a nice finishing touch if you could deliver a “delicious” and correct pronunciation to complement the wine you are reviewing. Again, no offense intended. The languages attached to the various wines have their own romantic aspects and can be as enjoyable to the ear as the wine is to the palate.
September 7, 2006

Andrew
I bought a case of the 1998 Pertinace about 8 months ago and have since introduced it to a number of friends. Gary is right on target with this one. My practice is to save wines like this for those I know appreciate the wine experience, and of the 4 bottles I have opened the returns have been unanimously positive. Only one of the 6 people I introduced to this wine had ever tried a Barbaresco, and had a positive predisposition. I would agree that it takes an open-minded person to get past the odd color of the Pertinace, and the virtual absence of fruit nose and taste. However, there is no question once the smooth, somewhat dry mouth and aftertaste blends with the strong flavors of a good steak or a saucey veil or pork dish. The key to enjoying this wine, as I believe with most BIG reds, is to have them with excellent food. This is doubly so for a true Barbaresco.
September 7, 2006

stewart l.
i agree with several others that scoring should not be based on price. When wines are tasted blindly, price is not revealed. Your scoring system is unique. Your 85 rated wines are not consider good, but in the WS these would be classified as good to very good.
September 7, 2006

miriam
CHRIS STAN:

Thank you the information, and the record keeping. I’d love a copy of your spreadsheet – in fact, I bet many viewers would. Maybe Gary could post it on the site?

Thanks again,
Miriam
September 7, 2006

Christopher
Enjoying the episodes, especially the call to try as many different wine types as possible. The disadvantage for newer wine drinkers its it hard to really get a hold on that characteristics of a certain grape / region… and develop the ‘wine memory’… good fun though.

Like the smaller improvements that have been made to bring back some of good functions from the older design.

Finally, a suggestion… based on trying different wines… how about trying wines from exotic / unusual places on earth. China for example is developing in wine growing… Ukrain wines imported into Russia are sometimes rebranded as Russian wines… any wines from Iceland or Alaska… or Brazil or Hawaii.
September 7, 2006

Chris Stan
Miriam, I think Gary is going to show the spreadsheet. In the meantime, you can provide me your email address and I will send. Chris Stan
September 7, 2006

Ferrigno
seems no episode today…
September 7, 2006

good old ludwig van
This is my first time to comment, I am a “lurker” I guess. Gary’s formula for love (based on comments on the Cantina Vignaioli Elvio Pertinace Barbaresco Castellizzano): “insects” + “burnt wood” + “concrete” + “sticking your face in mud” = “romantic” apparently in the GV household!
September 7, 2006

good old ludwig van
Oh, yeah . . . LAST!
September 9, 2006

Tony S.
Ya…I’m posting late. Gary, I loved what you said about breaking the mold of wine being stuffy and for a certain type of people. Everyone should enjoy wine! The sad thing is that the wineries (at least the high-end ones) from all over the world are the people at fault for giving wine that rich, stuffy look. The prices for 1st growth Bordeaux upon release is a slap in the face to a regular guy like myself. They’re obviously saying “We only want the rich to drink our wine.” Which is sad. California cults are the same.

I love the fact that you’re tasting wine that human beings can afford. See you later.
Go Bears.

Oh, by the way, “Go Bears” should be your sign off one day.
Tony
September 11, 2006

Rick
That muddy taste is a fault in the winemaking process created by contamination by Brettanomyces. I have tasted it once in an Alice White wine. Some lambic beers that use wild yeast have this taste. In a good winery it can be avoided by regularly cleaning the equipment.
September 20, 2006

Brandon M
I’m gonna order some Barbaresco…just because.

I hope I’m here for episode 1000!

B
July 17, 2007

David Canada
You slay me!
I’ll be here to the end Gary!
February 13, 2008

thefanjestic
Another episode that I’ll watch again when I’m focusing more on Italian wines! Wish I could have been here when the sign offs were created!
April 19, 2008

Kristen
This was classic! “It’s like sticking your face in mud and just eating!” mmmmmm…gotta love the Old World!
July 31, 2008

Oakmon's BF
Iâ€™m having my first barbaresco as I rewatch this episode. Itâ€™s a 2004 Rivata Barbaresco. Iâ€™m really loving it. At $17 itâ€™s at the upper limit of my price range. Iâ€™ll see how it holds up over night. Chances are Iâ€™ll by another one and maybe try some other barbarescos.

Barbaresco, the truth behind these Italian wines. – Episode 85

Wines tasted in this episode:

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