123 Responses

1. September 18, 2006

   Steve B

   first?

2. September 18, 2006

   Paul

   an early one.

3. September 18, 2006

   Steve B

   Gary, lurkers will ‘de-lurk’ if you offer free shipping

   Steve B

4. September 18, 2006

   Brandon M

   Allright…gotta love the Pinots.

   Rubicon Estate this weekend was average. Not worth $100 a person though.

   B

5. September 18, 2006

   Paul

   Victor Hobson #54

6. September 18, 2006

   Paul

   The best show would be old wines from your cellar!! Oops …………. Oh, well, then how about a tasting of lesser-known varietals – at least lesser known to us in the U.S. You could include Bonarda, Scheurebe, etc. You have plenty of variety in stock.

7. September 18, 2006

   Steve B

   54 is Victor Hobson…..

8. September 18, 2006

   Ed R

   I would like to see Gary do a blind tasting, maybe he could fly in Brandon M for integrity purposes. Gary I didn’t notice any mention of your favorite tv show.

9. September 18, 2006

   Darrell T.

   A show of the grape varities that are typically used to blend bt have been vinted on their own and
   can stand up to the more wide known varities,hedonsitically. varities such as alicante, counise,petite verdot, etc… Its time to interject a little of the offbeat into the tasting lexiconlexcion, it might pull in some lurkers, with this show.

   #54 hobson

10. September 18, 2006

    Rob M.

    Strong work Paul. Beat me to it.

    Hey lurkers, come on out. One thing about Gary- he very frequently answers comments/emails, whether by posting a comment in reply, sending you an email, or discussing your question on the show. Very well worth the time to post.

    QOD: I would like to see a few verticals. Take Cab for example, 1997- great year, 1998, poor, 1999 good, 2000 poor, 2001 stellar, etc. Would be nice to see this in a tasting. Another idea- would love to see you taste different bottlings from same producer- i.e. try 4 different Ridge zins together. Finally, would love to see a tasting or two that is blind- would love to see either of two ideas above tasted blind, or the heat episode, taste heat-exposed and non exposed wines blind. It is not that I distrust your taste, I just think it would be interesting.

    Final comment- I want to see more jokes, etc at the end of the show. The white zinfandel, the Carlo Rossi, etc- those were so much fun.

11. September 18, 2006

    garyv

    congrats Paul I will be boarding my plane in a few minutes here but email me your ADDY and we will send away the t shirt!

12. September 18, 2006

    SeanM

    You dispise the Pats? Why does everyone hate success, think of it this way Gary, think about all the people that hate the Yankees.

    Anyhow, take your beating and smile.

    Victor Hobson

13. September 18, 2006

    TheGosling

    Very interesting. Soya sauce…. I’ll have to find that one.

    Great lunch box. Do you actually use it?

    Perfect show idea: A Wine for each meal of the day. Breakfast, Lunch, Dinner, Late Night Snack

14. September 18, 2006

    TheGosling

    Very interesting. Soya sauce…. I’ll have to find that one.

    Great lunch box. Do you actually use it?

    Perfect show idea: A Wine for each meal of the day. Breakfast, Lunch, Dinner, Late Night Snack.. what are they? I have no idea… you do that work

15. September 18, 2006

    Rich S

    Great show as always Gary. I do love a good pinot, especially from the Williamette Valley, OR. The main problem with pinot is that the “better ones” tend to be expensive, which I guess is true with all varietals but I feel that you can still get great cabs, zins, etc. in the $20 range but that just doesn’t cut it for pinots. I actually but that Chilean value pinot (Augistinos I think?) on your recommendation and have yet to try it. Maybe I will bust it open sometime soon and put a review up on the website.

    As far as the perfect show goes, how about a monster Italian reds episode where you cover 8+ Italian red varietals to show the differences in the styles, regions, etc? Some of the varietals that you can cover range from the obvious big wines (amarone, brunello, barolo, barbaresco) to the lesser known wines (primitivo, nero d’avola, teroldego, cannanou, etc.)

    That is definitely one episode I would love to see!!!!

16. September 18, 2006

    Rob M.

    Gary,

    Perhaps not many have seen Jim’s post from episode 91, but I think it merits discussion. I have copied/pasted his comment:

    “I have a comment concerning the comments portion of each episode. It seems that more and more, this section is getting innundated with off-topic stuff that may not be interesting to many people. I know this is supposed to be fun with the sports banter, QOD, etc., but I am here to learn about wine and I find it tedious and somewhat annoying to have to scroll through posts that have nothing to do with wine. Is there a way to create an off-topic section? Many chat rooms do that so that the main subject (in this case, wine)is not disturbed. Just a thought.”

    Here are my thoughts- I think your point is very valid. I am a huge sports fan, and I think the intermixing of sports and wine is important because it lightens the mood, allows us to talk seriously about wine while having another broad topic to be more lighthearted about. I think it makes the episodes more enjoyable for me.

    But this is not about me. While I do not mind the sports and other themes, I am happy to delete them from any comment I have if it is what the majority prefers. I, too, primarily watch WLTV and read the posts for wine knowledge, not about what football team will win on Sunday. I wonder if more lurkers will join in if there is less off topic banter on the comments board.

    However, I would be strongly opposed to Gary deleting non-wine talk, his “jokes”, and the Jets stuff, WWE wrestlers, etc from the episodes. I think they are a reason why so many people watch and enjoy WLTV (or at least I do).

    Sorry for the long winded post, thanks for listening.

17. September 18, 2006

    John Coyne

    Gary,
    I have noticed that many Cal Pinot Noirs are much more powerful than in years past. Since Cal wine laws allow only 75% of the varietal on the label, the only conclusion I can reach is that some other varietal is being added to the blend, such as syrah, zin or petite sirah. What do you think? I would like to see Cal Pinot Noirs that are 100% Pinot to state it on the label. Oregon Pinot Noirs are 100% Pinot.

18. September 18, 2006

    Chris

    Gary,

    I would love to see a sparkling wine show
    1. Eric Rodez Empreinte De Terroir 1996
    2. Charles Heidsieck Blanc De Millenaire 1995 (The ‘90 is one of my favorite bubblers)
    3. Foreau Vouvray Brut
    4. Schramsberg Blanc de Noir

    This is a purely self-serving episode as I window shopped each bottle and would love to hear your opinion.

19. September 18, 2006

    BruceP

    #54 is Victor Hobson LB from Michigan

    My ideal show. Pick on Syrah from 4 countries around the world and compare. Northern Rhone (Core Rotie), South Africa, California, and Australia. Do the whole new world and old world comparison.

    Good show as always. Nice to see the Calera on the show. Always love their wine.

20. September 18, 2006

    Jim J.

    A pinot episode! Way to go, Gary. I believe that some of the most exciting things in the wine world are happening in connection with California pinot, especially on the Sonoma Coast and Santa Rita Hills appellations. There has been an explosion in quality over the last five years. Loved seeing you taste some.

    p.s. Fess Parker played Davy Crockett. You can get a coon skin cap at the winery.

21. September 18, 2006

    Susan

    Gary-
    Super Episode:) I love the Pinot Noirs!
    I would love for you to pick 4 reds from four different countries and compare them.
    I would prefer that these reds be dry, full- bodied and low alcohol.
    Keep up the good work:)

22. September 18, 2006

    GOL

    But the real trivia question is why a Victor Hobson jersey? Probably coincidence, but maybe because he played for Michigan who gave the “rated at 95 pts, tastes like 86 pts” Irish what they deserved!

    Fess Parker: Depicted as Frass Canyon in Sideways, scene of the wine bucket dump… certainly a shame that that movie ran up SB county prices but happy for those growers, some of them deserve it (like Melville who I think is 2 for 2 on WLTV, I recall their Viognier was a buy on an earlier episode)

    QOD – Blind tasting of some sort would be entertaining, or a virtual tasting where you give us advance notice on what wines you’re going to taste and we can try to track em down (or order from WL? or is that too heavy-handed?)

23. September 18, 2006

    Susan

    Gary-
    Super episode! i really like th ePinot Noirs!
    Please taste four reds from four different countries. These four would be dry, full- bodied and low alcohol.
    Keep up the good work!!!:)

24. September 18, 2006

    Susan

    Gary-
    Super episode! I really like the Pinot Noirs!
    Please taste four reds from four different countries. These four would be dry, full- bodied and low alcohol.
    Keep up the good work!!!:)

25. September 18, 2006

    John Coyne

    Yes, Fess Parker was Davy Crockett on the Walt Disney Sunday Show on ABC for three years in the mid 50’s. I know because as a child I watched every episode religiously. Parker also played Daniel Boone on NBC TV.

26. September 18, 2006

    Italian Stallion

    Hey Gary….its the Stallion

    I think the best episodes would be:

    1) The Heat episode….the effects of wine stored in high temp and the effects of wines stored at room temp over a long period of time. This is great as many people store their wine at room temp.

    2) Do a Show dedicated to the big California Cabs (ie, Caymus special select, opus, phelps insignia, robert mondavi reserve, dominus, beringer private reserve, far niente, etc) This would be an amazing show for someone who loves California Cabs (someone like myself…lol)

    Thanks again Gary for a great show

    -Stallion

27. September 18, 2006

    The Godfather

    Here are my nominations for the perfect episode. None can be considered “the usual suspects”

    Basilisco Aglianico Del Vulture 2000

    Caves De Colombe Gigondas 2003

    Amisfield Pinot Noir Central Otago 2004

    Tasca D’almerita Rosso Del Conte 2001

    Marcanza Nero D Avola 2004

    Calvet Thunevin Cuvee Constance 2004

28. September 18, 2006

    GOL

    Rob M – concur fully with your post… I propose a guideline of keeping one’s sports/non-wine chat to the same % GV does on WLTV… sprinkling a little in here or there for flavor is OK, but clearly this vlog is about wine!

29. September 18, 2006

    Julius

    On more than one occassion, including today, you have described one of the flavors in a wine as “Asian spice.” Would you specify exactly what you mean. After all, Asian food is a broad category and covers a wide selection of spices, many of which are totally different from each other (Some are sweet and some are pungent).
    I would like to see a show (in fact, more than one) where you have a panel (you and two or three others) tasting and describing the wines. I have spoken with several members of your staff and found them to be quite knowledgeable. Not to take anything away from you but I think it would be refreshing to hear from the others. Who knows, you might get a strong difference of opinion or even better additional aspects of a wine that you might have missed.

    BTW, when are the tickets for the tasting at the Manor being sent?

30. September 18, 2006

    Tony

    I agree that a blind tasting would be excellent. Let us pick the wines, and you have someone set up four glasses. Then you taste them and try to figure out which is which.

    Other episodes I’d like to see:

    1. Another bargain wines episode. You’ve done a couple, but I think this should be a monthly episode.
    2. Syrahs around the world (I know this was someone else’s idea) and talk about how they are so different even though they are the same grape.
    3. Cabs around the world (France, CA, South America, Australia).
    4. South African wines.
    5. A vertical of the exact same wine from different vintages (maybe 97, 99, 01, and 03 California cab – all consistently good years) and use that to talk in detail about the affects of aging on a wine; its color, flavor profile and characteristics.
    6. Taste wines from the same producer in different price ranges, like their $10 cab, their $20 cab, and their $50 top of the line cab cuvee. Compare fruitiness, terroir, complexity, etc.
    7. Do an episode on terroir. Pick four wines that you think exemplify terroir in wines and taste through and describe them.
    8. An episode on the effects of heat on wine… Come on! You didn’t really think that I would let that slip did you?

    That’s enough episodes to get you through episode 100.

    For episode 100, I’d like you to taste the 5 wines under $100 in the WL inventory that you think are the best. Five best WL wines under $100. Bar none. Go for it. Tell us what you think the best wines you have in stock are.

    Tony

31. September 18, 2006

    Tampa Steve

    I would like to see you do another Chianti show breaking out some of those $100+ bottles of Chianti Classico you carry, wearing an Italian chiefs hat (you know those big white fluffy ones) with pizza and pizza boxes all over the place. Oh, yea got to have an Italian flag hanging up behind you. Now that would be a GOOD show:)
    Gary, my wife and I were out to dinner a couple of weeks ago with another couple and we had a couple of bottles of Barolo. I used that same term “fishy” on the first bottle. I learned from WLTV just to say exactly what I think, just like you said today. It was funny, you had to see their faces…”FISHY, how the heck can a wine smell fishy”. I laughed and said that it exactly what it smells like to me, and it was!
    Hey Gary don’t be too bummed out about the Jets, my Buc are 0-2 and haven’t even scored a touchdown yet this season…..thats what you say…..SUCKS!

32. September 18, 2006

    PattyO

    I’m a new viewer (NOT a lurker) – watched back episodes throughout the weekend. GREAT show, great information and great format.
    TWO points for entertainment value on the soy-sauce Pinot?? For 80 bucks I can ALMOST buy a ticket to the upcoming Stones concert if I’m after entertainment value – OR, if it’s soy sauce I’m craving, the $80 would fund a pretty good sushi dinner.
    As for the perfect show – I’d like to see you taste a table-full of wines with REALLY stupid names and labels. Some of them may even be good – but I never give them a chance because the names are so obnoxious with their “I’m trying to be clever and creative and memorable…” attitude. I’ve always figured that if they went to that much trouble to come up with a “ha-ha” label, they must be trying to sell something that wouldn’t sell on its own merits! So, I’d love it if YOU would try a bunch so that we don’t have to!
    Here are some that come to mind:
    Bad Fish
    Slack Jaw
    Three Blind Moose
    Goats Do Roam (Come ON!)
    Dead Horse

33. September 18, 2006

    Ed R

    Post what you want when you want, Gary never asked your opininon about the Jets or the WWE before airing each episode, nor does he ask the producers or sales people if it is ok to bash their wines. You guys need to get over yourselves and have another glass of wine.

34. September 18, 2006

    Matthew L

    Nice show. A lot of my friends gave me no end of grief when Sideways came out in theaters because I have always been a big fan of Pinot Noir. During the movie, several friends leaned over and said “Dude, that is so you!” Whatever, you swill swiggin’ scags.

    Fess Parker. Who knew? That, along with the characteristics of the juice itself, is what makes wine so much fun. It makes sense that many in entertainment would get into wine. (Thinking Francis Ford Coppola.)

    Idea for a great show…Set up a scenario where you’re walking through Wine Library and you know one bottle of wine. What do you pick? I read a columnist once that suggested picking a wine that had a compelling label. His theory was, any winery that put a lot of thought into the label probably put as much thought and care into the wine. I can’t say that always plays out, but maybe you could grab some bottles from the shelf with “cool” labels and see if the theory holds up.

35. September 18, 2006

    PeterT

    Episodes I’d like to see:

    1.) Petite Syrahs

    2.) An all Cali Meritage line-up

36. September 18, 2006

    Bruce

    Perhaps it would be interesting to pit some first lable Bordeaux against their second and thirds in a head’s up battle.

37. September 18, 2006

    Bruce

    Perhaps it would be interesting to pit some first lable Bordeaux against their second and thirds in a head’s up battle.

    P.S. As a former New Englander living in Jersey — am I eligible for free shipping?

38. September 18, 2006

    Douglas

    How about a show featuring the first four bottles that Wine Library sold? You may have to look back in your archives, but if the wines are still obtainable, that would be cool to watch!

    Douglas

39. September 18, 2006

    mike plaia

    gary, u are truly unbelievable, im furious i just found out about this site yesterday, it could have made my whole year better, i blame alex for that. the only thing in my head the last 24 hours is the phrase “we are heading in the right direction” someone told me that yesterday and i truly believe it!

40. September 18, 2006

    BigBob

    so cherry coke earns 86 points? why not a zero? I notice you never said tannins once…. CA flaw

    Best show? I can’t say. What is best to me would turn off half the country.

    I think I’m a jinx on the Jets. Whenever I turn them on they start playing bad. I’ll be watching…

41. September 18, 2006

    P. Hig.

    OK. Here goes again. The greatest single wine region in the world and you haven’t done a SINGLE episode on it. Something just isn’t right. If you have problems making choices how about Briailles volnay 2002, the Trapet Chambertin 2000, the Voillot Volnay Champans 2003, the 2003 Clos des Lambrays, the Boillot Pruliers 2003. Of course these are very expensive (which has more to do with your selection than of what is available) but you’ve had many expensive bottles on your show, and many have flopped.
    In addition, as I have hinted before, it is time to flush those 2003 out. A freakish year that made over the top wines–not classic Burgundy (or anything else for that matter).
    Anyway, like I said, it just seems odd to have done minor appelations, rhone, bordeaux, barolo, Canadian ice-wines for crying out loud, not to mention california a million times and a million ways. Come on man, throw a guy a bone. Or have me come in and taste them for you. OK, here’s another idea. How about some guest appearances by your faithful viewers. I kind of like the idea of a debate format. It’s obviously your show but it would be cool to demonstrate the extent to which wine is subjective, even among those who are highly wine educated. There are quite a few wines of yours I’d love to taste, some of which are mentioned above. Sooo…Any chance of getting the most regal terroir out there given its due?

42. September 18, 2006

    P. Hig.

    OK. Here goes again. The greatest single wine region in the world and you haven’t done a SINGLE episode on it. Something just isn’t right. If you have problems making choices how about Briailles volnay 2002, the Trapet Chambertin 2000, the Voillot Volnay Champans 2003, the 2003 Clos des Lambrays, the Boillot Pruliers 2003. Of course these are very expensive (which has more to do with your selection than of what is available) but you’ve had many expensive bottles on your show, and many have flopped.
    In addition, as I have hinted before, it is time to flush those 2003 out. A freakish year that made over the top wines–not classic Burgundy (or anything else for that matter).
    Anyway, like I said, it just seems odd to have done minor appelations, rhone, bordeaux, barolo, Canadian ice-wines for crying out loud, not to mention california a million times and a million ways. Come on man, throw a guy a bone. Or have me come in and taste them for you. OK, here’s another idea. How about some guest appearances by your faithful viewers. I kind of like the idea of a debate format. It’s obviously your show but it would be cool to demonstrate the extent to which wine is subjective, even among those who are highly wine educated. There are quite a few wines of yours I’d love to taste, some of which are mentioned above. Sooo…Any chance of getting the most regal terroir out there given its due? Oh yea, I haven’t even gotten into the best Chardonnay in the world–some of which you have.

43. September 18, 2006

    Adam

    Hey Gary,
    Love the show today.

    My suggestions for a show:
    1.It would be awesome if you offered 4 or 5 wines as a package a few weeks before the tasting and then everyone tastes the wines at the same time as you do.
    2.”Wines that will get you laid” enough said, but would be really funny!!!
    3. Sideways tasting…taste all the wines that were drunk during the movie (I think there are 15-20 wines in the movie)

    By the way, why are so many people so obsessed with the heat episode? I just don’t get it. We know what happens to wine in the heat, so what is the big deal?

    Adam

44. September 18, 2006

    joe

    Gary, great show on Mega Pinot (all California). Which region do you like best for Pinot: Santa Barbara, Sonoma or Oregon?

    Here are topics for the future shows=(s):

    1) for the 100th epidose – - a natural would be tastings of 100 point wines. A Parker or Spectator 100 pointer (2000 Pavie) and a GV 100 pointer

    2) For the next “viewers” show: I would love to see the Paris Tasting redone. A great and well known 2003 Napa Chard vs Great and well known White Burgundy (2002) and Great well-known Napa Cab 2001 vs Great well known Left bank Bordeaux (2000)tasted BLIND by you. Have your staff (or me) pick the wines for you to taste, your staff decants each in a for decanters labeled A, B, C, D. and you blind taste (after 8 hours decanted). Not only do you rate each….but have to guess the orgin and the wine. Your staff then reveals the wine bottles that match the decanters when you are done. That would be FUN!
    Joe

45. September 18, 2006

    ML

    2 shows I’d like to see:

    1) Take an older wine (10-15 years old)…3 different size bottles…one a 375ml, one a standard bottle, and a magnum and taste the difference the bottle size has on aging…if any.

    2) Blind tasting. 6 or 8 bottles…half of them that have received extremely high scores from WS or Parker and half that received very poor scores (under 80 points). I would find it interesting to see how your taste/palate compares.

46. September 18, 2006

    ChrisR

    How about an episode on Vouvray?

    Or how about Celebrity wines: Greg Norman, Ernie Els, Coppola, Emeril, Jerry Garcia, Sofia Coppola’s wine in a can

47. September 18, 2006

    Louisiana George

    The heat episode seems to be a recurrent theme and I understand the NJ weather is not cooperating.

    I’ve got the key to the heat episode success – ship the wine to me in Louisiana where it will be hot until our three days of winter (occurs sometime in early February, when the temp drops to around 40 degrees for a low for about 3 days) and I will expose the wine to whatever conditions you prescribe. After exposing to heat, will ship back to you for the episode.

    Glad to offer to do my part to make the heat episode happen and hoping you take me up on it.

    Louisiana George

48. September 18, 2006

    Tampa Steve

    You can also send the wine for the heat episode to me here in Fl. The FedEx guy told methe back of his truck reaches 110f daily at this time of the year. We will still see daily temps in the 86-93f range for another month or two.

49. September 18, 2006

    DougieFresh

    Speaking of Fess Parker… I like Adam’s idea, do a Sideways tasting theme, if for no other reason, to bring some closure.

    I mean don’t get me wrong, I liked the movie, but everyone (outside of the WLTV community) keeps referencing it and it’s been two years! Still, I order a bottle of Pinot at a restaurant and the waitress just has to say “like in the movie, right?”. Argh!

    It’s mean spirited movie. The characters are a**holes. Sure, the Jack character isn’t even human, but Miles too, what a prick.

    Secondly, even if you were borderline suicidal and wanted to drink your ‘61 Cheval Blanc at Jack in the Box, fine. But bring a damn glass with you!

    I’m especially annoyed that a movie could cause such a dramatic shift in consumer behaviour. I mean I actually feel bad for Merlot (if that makes any sense).

    Anyway, I’m hoping you’ll do a Sideways themed tasting to see if the characters in the movie or filmmakers, had any clue and in some way bring closure. Maybe a waitress out there will be watching. : )

    (And no, I’m not so obsessed with the movie that I would spend the time putting this list together, I ripped it from a fan site)

    Peace!

    Wines from Sideways
    - Byron Sparkling Wine (100% Pinot Noir) – consumed by Miles and Jack in car
    - Sanford Pinot Noir and Chardonnay – mentioned as excellent by Miles to Jack
    - Sanford Pinot Noir-Vin Gris (Dry Ros̩) Рconsumed at winery tasting room by Miles and Jack
    - Hartley Ostini Hitching Post Highliner Pinot Noir – served to Maya and Miles at Hitching Post bar
    - Fiddlehead Sauvignon Blanc – pictured and consumed at dinner
    - Whitcraft Winery Pinot Noir – pictured and consumed at dinner
    - Sea Smoke Botella Pinot Noir – pictured and consumed at dinner
    - Kistler Pinot Noir – pictured and consumed at dinner
    - Andrew Murray Syrah – consumed by Miles and Maya during a romantic moment
    - Fess Parker Syrah – mentioned (the “Frass Canyon” tasting room scene was shot in the Fess Parker tasting room. Also, “frass” is the technical term for insect excrement!)
    - Dominique Laurent Pommard Les Charmots, Premier Cru (Red Burgundy) – pictured and consumed at dinner
    - Domaine Gaston Huet Vouvray (Loire Valley, several varieties) – mentioned as favorite of Miles during dinner
    - Domaine de la Romanee Conti Richebourg, Grand Cru (Red Burgundy) – found in Stephanie’s wine cabinet
    - Chateau Cheval Blanc, St. Emilion, Grand Cru (Red Bordeaux) – 1961 vintage significantly consumed by Miles at a moment of self-discovery

50. September 18, 2006

    GOL

    Ed R – Those of us posting on this vlog w/rpt to the non-wine/wine mix ARE posting what we want to post; in this case, Rob M and I are simply responding to a previous post on this mix. I identified with Rob M’s comment because I too am a big sports fan (and for that matter, love to get involved with a discussion/blog on just about any topic). But, I certainly don’t want to alienate those WLTV posters who like the comments section for the wine talk and who become annoyed when the posts move to other subjects. I value their comments and wouldn’t want them to stop commenting on wine because the wine/non-wine balance shifted too far. How far is too far? I don’t know, that is why this is a relevant topic. Those of us discussing this topic in the appropriate forum for such a discussion (i.e., the comments section) certainly don’t need “to get over (our)selves,” although I would like a glass of wine so if you are offering to send me one I’ll email you my address

    A blog is only censored when the blog admin so chooses; excluding this oversight, the blog format is, by design, wide-open. It is the posters who “decide” what is posted by what they post. Jim, Rob M, and I are simply posting on a topic we apparently think relevant, and we appreciate your thoughts on said topic. No need to insult fellow posters, especially when our intention is to continue to make the comments section better for its readership as a whole.

51. September 18, 2006

    Jeff S. aka Opus None

    Pampers as an aroma?

    New or Used? It does make a difference….

    Perfect show – Side by side blind tasting with guest taster Robert Parker.

    By the way, we need to talk about that free shipping offer now that the Pats have STOMPED ON the Jets (again).

52. September 18, 2006

    joe

    Another idea for the show: Wine and cheeze pairing. Pick three artisian cheezes (combo of hard and soft) and a Cab, Pinot, Chard and try each wine with each cheese to determine how the cheese consumption impacts the wine taste and the determine the very best wine & cheese matches.

53. September 18, 2006

    R. Gaston

    I am a lurker. I admit it. I have seen every episode and what you are doing is great beyond words. I live down the road from Melville/Fess Parker and your notes are spot on. The Small lot Melville’s are some of the best around this area. Check them out. I would love to see you do a Bordeaux tasting of ‘03 with wines ranging from $20-$40. I think there are some great value wines from that vintage.

    Keep up the great work!

54. September 18, 2006

    Tony M

    Great Show. Keep it up. Love Pinots!

55. September 18, 2006

    Tampa Steve

    DougieFresh, I am going to buy you a poster, DVD, VCR and t-shirts of Sideways:)

56. September 18, 2006

    Grant Gallagher

    Hey thr, GV

    The episode I’d like to see is one where you taste wines that do not use the regular varieties. For example, wines from Greece or central Europe made from traditional, local varieties. No Cab, no Merlot, no pinot… whadya think?

    Grant

57. September 18, 2006

    StanVH

    Wow! I’m glad I bought a case of the Melville PN last fall. I bought a bottle, liked it and came back for more.

    I agree with all those who have requested a blind tasting. I would be happy to volunteer to select some bottles from your bins, wrap them in a paper bag and present them to you for tasting. I have been fortunate to be able to taste a few of the wines that you have raved about and also have disagreed somewhat with some of your opiinions — but that is what wine tasting is all about isn’t it? But an occasional “calibration” by tasting some wines blind that you have previously reviewed would be interesting as well as fun. I hope that it wouldn’t be too embarassing. I remember a blind tasting once where two bottles of the same wine were presented (on two different flights) and one ranked first and the other last.

    Lizard, Soy sauce, dirt, cat piss . . . hmmmm. Interesting metaphors!

58. September 18, 2006

    PGH Pete

    Another good show, and thanks for the free shipping today (can’t believe you didn’t plug that) even though I don’t live in Ego City – er, I mean Boston / New England.

    To respond to several other posts here all at once: As a Pittsburgher, I too despise the Patriots, and enjoy the diversity of the comments presented here whether they are about sports, wine, or random thoughts (even WWE – where is Rowdy Rodey Piper these days?). Therefore, as a die-hard Steeler tail-gater who REALLY doesn’t care for Iron City (beer), I would love to see an episode describing Gary’s perfect tailgating wine party – even talk about the best wines to go with burgers, hot wings, pork BBQ, and perogies (had to get the Pittsburgh slant in somewhere).

    Most importantly, and maybe as a separate question to be answered: How do others (and Gary) drink wine at a tailgate without looking like a {Patriot, Raven, Bengel, Browns, … insert most hated team here …} fan? In other words, What glass / cup do you use? I’m not taking my Reidels to the game!

    PS: How is everyone putting those icons next to their name?

59. September 18, 2006

    Chris

    I have to agree with Rob M, I read the blogs to hear what people say about wine, not sports. A little sport talk thrown in for flavor is ok but when the blogger starts with sports, I immediately scroll down to the next blog.

    My idea for a show is highlighting different closures. Maybe 1 yr old Sauv Blancs with synthetic, screwcap and cork closures???? 1 yr old is the key since many wines closed with synthetics start to oxidize by then and the screwcaps can get reductive.

    Had a fantastic 2004 Cab Franc from Alexander Valley Vineyards last night.

    Cheers!

60. September 18, 2006

    BigAl

    Enjoyed the episode Gary! I’ve only posted twice so I guess I’m somewhat of a lurker…. Sorry about your Jets… just get used to it. I’m in the same boat; Toronto Maple Leafs fan! As for the ultimate episode, I agree with the blind tasting idea.

61. September 18, 2006

    john maki

    ok gary… you finally got me going with all this talk about “structure” and a “fine effort”
    or “not a good effort”. Is structure something more than balance? or different? How much can a winemaker really effect structure or is it there when the grapes are picked? What does structure include besides the amount of tannin, oak, acid, (sugar in some), %alcohol? How much can you blame on the winemaker or just bad (different) conditions that year?

    Enjoy your program a lot! Wish you had a store out here in San Francisco!

    Another question… I’ve saved up some old California Chardonnays and just had a 1984 Christian Bros.. It tastes just like sherry. I call a lot of these older wines as ‘esherrified’ I don’t think they’re bad to drink, but certainly not like they started. They are’nt vinegar! Does anybody savor these wines in that state? They certainly are’nt ‘bad’ health wise, I wouldn’t think, but I suppose they are ‘over the hill’.

    Keep up the good work! john

62. September 18, 2006

    stewart

    Gary, I would like to see a tasting of california syrah vs Northern rhone syrahs-Cote Rotie

63. September 18, 2006

    johnm

    “PS: How is everyone putting those icons next to their name?

    Comment 58: By PGH Pete”

    http://www.gravatar.com/

64. September 18, 2006

    Rebecca

    I am an avid viewer – can’t say I comment every episode so call me a lurker. But, I love to read the comments..there’s a lot that everyone has to say, therefore a lot to be learned – the forum is educational, yet lighthearted and fun…I like it like that – enough said!

    Anyway, looks like some great ideas have be suggested for episode 100. You have enough material for episodes 100 – 120. My suggestion: take the day off after having recorded 100 episodes in roughly 7 months and have your guys put together an episode of your favorite wines/clips/moments/comments/etc. thus far on WLTV. Whatever you end up doing, I’m sure it’ll be fun…

65. September 18, 2006

    Tampa Steve

    I just sent Gary an e-mail. I got an automated response that say’s “I will be out of the office until 9/22/06. Please note: I will not be checking email until I get back.”

    Guess there is not going to be any new WLTV episodes till next week??

    Let guess how many e-mails Gary will have when het gets back. I say 363.

66. September 18, 2006

    the professor and....

    Idea for a show? How about a show on “second labels”. I know I asked before, but what the hell, might as well ask again. Maybe the second label wines side by side with their main effort to see the similarities and differences.

67. September 18, 2006

    Big Billy from Big D

    The Cali Pinot episode today prompts me to ask:
    Are there any popularly priced ($10 to 29) Pinot Noirs worth drinking?
    Is Pinot Noir the most notorious for lengthy “dumb” phases in the aging profile?
    Pinots to me always seem like a crap shoot, with disappointments on the nose and palate more abundant than really pleasurable (especially in the pop price range).

    I am constantly searching for the offbeat, less well known wines that can please my palate without draining my meager bank account. In that spirit, I would suggest a show or two on Languedoc – Roussillon, and Loire. They are plowing under vineyards in Languedoc because of the declining market for gros rouge plonk, but the winemakers that remain are committed to what are probably some good wines without $500 a bottle Domaine names.
    GV, help me find those wines. While folks with fat wallets can afford wallet weight loss programs on 2005 Bordeaux and Burgundy futures, what’s out there for a guy like me who’s palate is expanding at a faster rate than his bank account?

    An aside:
    Interesting article was posted to Wine Spectator today on Global Warming.
    Here’s the text for the full link, it’s currently gracing their home page.

    Chin chin

68. September 18, 2006

    Big Billy from Big D

    Ooops, I put the link to WS in brackets and they didn’t show up.
    Here it is:

    http://www.winespectator.com/Wine/Features/0,1197,3402,00.html?CMP=OTC-RSS

    chin chin

69. September 18, 2006

    JimB

    I would like to see a tasting of East Paso Robles vs. West Paso Robles

70. September 18, 2006

    Ctown

    At the game drink from the Bode Bag. This bag allows the wine to be exposed to air in an angry fashion allowing everyday wines to pretend to be big. Many times environment has a huge impact on the wine experience. Squirting a wine stream from outstretch arms into your mouth on a crisp late fall day is an experience that should not be missed. For those who don’t understand sports tailgating, the experience is similar when camping.

    Gary, every episode I have seen, you are in the same spot. QOD – Taste the same wine in different locations at different times in different climatic conditions. Would there be different results?

    I can’t believe the Bungles are good. Go LeBron!

    Ctown in Jersey

71. September 18, 2006

    Darlene O.

    Another great show, Gary. Ok, I didn’t read all the comments (sorry), so if this has been mentioned, well, there you go. Tradition definitely has a place…so…why not have your 100th episode tasting fabulous champagnes? I mean, it might be a little hoakey, but hell…it’s the juice of celebrations.

72. September 18, 2006

    Ctown

    I went to the WL this past weekend for the first time. For those that have not been – go. It was awesome. The prices were very good and the selection was impressive. I was able to find a Clos Pegase Cab that I can only find direct from the winery. Very cool.

    Gary, let me know when you will be suppling the Cuvison Pinots and I won’t shop anywhere else. This is the best wine shop I have been to in a long while (great prices, great selection, great knowledgeable friendly service). My favorite shop – West Point Market, Arkon, OH is a little too far from Morris Co.

73. September 18, 2006

    E

    1) Speaking of Italian monsters, we’ve seen Brunello, Barolo, Barbaresco, Chianti … but never, I don’t think, any Aglianico. So how about Basilisco vs. Macarico vs. Di Majo Norante Contado vs. Tenuta Le Querce, and a few thoughts re which are better now and which reward patience, and whether they’re supposed to be rustic monsters or good impressions of Petite Sirah?

    2) You mentioned Rioja last week as another interesting pizza wine, so how about a further exploration of various Riojas and whether the whole joven vs. crianza vs. reserva vs. gran reserve thing necessarily corresponds to a better wine.

74. September 18, 2006

    lizv

    oh man victor hobson gar? you couldn’t find a better representative from your inventory of jerseys…how about a little la-la-laveranues or cotchery! j-e-t-s!!

75. September 18, 2006

    Ricardo Ganc

    Hello Gary,
    This is Ricardo from BRAZIL (yep you are quite international!!!)
    I´ve been watching your show since the very begining.
    Great stuff.
    Well here is the idea for the perfect show.
    Since your show can be watched throughout the world, you MUST to compare wines from the different continents.
    One idea would be to taste the top wines from each region and pick a winner, based on Cost-benefit, overall score etc.
    We know the top wines from each country come from different grapes. Being so, either you would have to pick a blend or a grape that has top wine in each region (Pinot noir or shiraz)
    My suggestion

    one from South America
    My pick from your wines would be one of the following
    Pinot Casa Marin (over the top pinot)
    Clos apalta 2003 (outstandind)
    Almaviva (world class blend)
    I picked chilean because they are better than the Argentinian on your list.

    One from US:
    Pick one of your favourites, because I know S…about American wines, just because they are extremely expensive in Brazil

    One from France:
    The wine would depend on the grape for the contest
    Shiraz, Pinot or blend

    One from Australia:
    Shiraz, pinot or blend

    If you want to be even more democratic Get Italy on board, even though their wine is so different from the rest of the world (not worse-I love Italian wines)…..just make sure they don´t beat the French, otherwise the latter will headbutt the Italian (checking whether you know anything besides American Football)

    Keep up the great work,
    Cheers from down south!!!
    Ricardo

76. September 18, 2006

    Jaye

    For QOD answers, my favorites in the comments above are #32, #34, #44-1 and #45-1. I would also really like to see a Vertical — either Bordeaux or California.

    What I’d also like to see (or read about in the peanut gallery) is ideas for having an informal tasting in your home. Who’s done it successfully? Do you bring in a Sommelier, or do you just wing it? Do you charge your guests or do you break the bank because they are your friends?

77. September 18, 2006

    RCP

    Gary

    Here are four wines to try. There isn’t much of a theme except that they’re more obscure wines and WLTV is all about trying something new. The Teal Lake is the only Petit Verdot (55% of the blend) on your site.

    Terenzuola Vermentino Corsano 2003
    Angerer Gruner Veltliner “unfiltriert” 2003 (92 WS)
    Teal Lake Petit Verdot/Cabernet Sauvignon
    Fedrizzi Cipriano Teroldego Rotaliano 2004

78. September 18, 2006

    A

    The best show. A blind tasting with wine identity given at the end. Let your staff pick some good cheap wines and see how they compare to expensive ones. Gary let us see how good you really are.
    Remember no cheating!

79. September 19, 2006

    RCP

    Response to Jaye:

    I’ve had a couple of wine tastings with friends/co-workers. Usually how I have run them in the past is to just have everyone chip in $15 (we’re all still in college) and then I go get the wine. The first one was just 10 different varietals (5 white, 5 red). The second one was all whites, mostly rieslings since I found that the non-wine drinkers enjoy those the most. Another one I did compared two different styles for example: oaked vs. unoaked, grassy sauv. blanc vs. nongrassy, sweet riesling vs. dry riesling, etc.
    Everytime I typed up the order of the wines and a tasting note that I would find on the internet and print up copies for people. Yeah, usually the descriptions were the wineries, but I think it helped some of the non-wine drinkers key in on a couple of the flavors.
    Another way is just to have everyone bring a bottle within a certain price range.
    You could simply just go to your local wine store, tell them your budget, tell them a theme you might have, and let them use their knowledge to your advantage.

    Tips:
    Make sure you have a set of uniform glasses, it makes it easier to pour a consistent amount for everyone.
    Definitely have food (cheese and crackers) and water.
    Be relaxed and have a good time. If you’re enjoying yourself, then so will everyone else and the wines will always taste good in a situation like that.

80. September 19, 2006

    Panman

    QOTD: I’d like to see you do a Amarone or Brunello show.

81. September 19, 2006

    JustinL

    Okay, I’m a long time lurker coming out of the shadows! My answer for the QOTD: Alsace! Why don’t you taste some Rieslings, Gewurztraminers, and Pinot Noirs and give us an idea of what the region can offer?

82. September 19, 2006

    gabe

    spell out vaynerchuk in wines. you got ten wines there, and all different letters.

    either that or wine pong, like beer pong, but with wine. need some extra people though

83. September 19, 2006

    MikeMe

    Commenting on comments – I do not care if people go off track but I do not want to see huge postings because I just won’t read them.

    Show ideas – Many states have wineries (some better than others) but I had a Montana Pinot Noir and was pleasantly surprised at how good it was and the spice it had. How about you focus on different states and your favorite wines from each. CA and WA may take more than one episode.

    How about wineries you recommend visiting when traveling and why and the wines that would be tasted there either here in US or abroad. I know you have been alot places (wineries), integrate some travel suggestions.

    Comment on tonights show – Gary, no ranges in your points. Stick to a number. I do not think I have ever seen you do a range before and tonight you did it twice. I too keep track of all the wines you taste on the show and have been working my way through the list.

    Cheers,
    Mike

84. September 19, 2006

    tim

    Gary,

    Good show man, and early congragulations on reaching episode 100! Still waiting to see the Chateau Montelena Cab someday. And a Willamette Valley Pinot show, and a Romnee-Conti… I’m just saying.

    As for the QOD – I too would love to see a blind tasting, black glasses – the works. I’d also like to see another Pinot show with different regions represented: one or two wines from Burgundy, Oregon, and California each.

    To John Coyne: about the varietal laws in Oregon: a wine has to contain 90% of the varietal stated on the bottle. It is more restrictive than the federal guidelines, but not 100%. That said, I’d be surprised if anyone is doing much blending of Pinot with other varieties; it’s such a transparent and subtle wine. I do agree that more and more Pinots – especially California, but some here in Oregon too – taste more like Syrah than typical Burgundy. I think this has much more to do with letting the fruit hang so much longer before harvesting; the sugars – and consequently alcohols – are through the roof. Most of the new wave Pinot Noirs I’ve had that hover around 15% alc. taste like prune juice because they’re being made with rasins.

    thanks for a great show. can’t wait to see what’s next.
    -tim

85. September 19, 2006

    I.B.

    Hello Gary V!

    Interesting show. Personally though, I would love to see more “old school” wines in the line ups.

    So here’s my idea of THE PERFECT SHOW: 4 DRY chenin blanc wines! The chenin grape is too often mechanically associated with sweet dessert wines. A great shame!Actually bone-dry chenin blancs can be a very interesting alternative to Riesling. To make things easier, I’ve found the following 4 dry chenins from http://www.winelibrary.com:

    1) DRY CREEK CHENIN BLANC (SONOMA COUNTY, USA – On Sale: $9.99 )
    2) FOXEN CHENIN BLANC ERNESTO WICKENDEN VINEYARD 2003 (SANTA MARIA VALLEY, USA – On Sale: $15.99 )
    3) JOLY SAVENNIERES 2003 (LOIRE, FRANCE – On Sale: $23.99 )
    4) BAUMARD SAVENNIERES TRIE ESPECIALE 2003 (LOIRE, FRANCE – On Sale: $28.99 )

86. September 19, 2006

    Al Diaz

    How about a show and lesson on premium Sakes?

87. September 19, 2006

    SeanM

    My perfect show would to see someone who is olfactor-aly challenged, like myself, sitting there next to you saying “Cherries? You smell cherries in this?” You know, someone I could commiserate with.

    Question, Do you do the “wine suckle” when you have a wine with dinner, or do you relax and just drink it?

88. September 19, 2006

    GregK

    I AM a lurker; have been watching for a long time. Occasionally email Gary directly (usually when I have a bitch or some tidbit).

    Tasting suggestion: Argentine Malbecs (or just Argentine wines of varying price/quality)

    LOTS of good juice coming out of Argentina, usually at very reasonable prices.

89. September 19, 2006

    Steve B

    Gary, how about a ‘guess the theme’ theme? Try these 4 wines and see if you can guess what they have in common.

    Qupe Syrah 2004
    X-winery California Cabernet 2002
    Zerbina Sangiovese Di Romagna Ceregio 2004
    John Duval Entity 2004

90. September 19, 2006

    The Godfather

    I like the idea of re-creating the Paris tasting. Multiple episodes could be created, – one verietal per episode. example – right bank bordeaux vs LI merlot vs Washington State merlot vs california etc…. Let’s find out if those over priced over hyped Bordeaux are worth the freight.

91. September 19, 2006

    TimF

    Perfect episode: Line up four bottles of the most tannic, acidic wine you can find. Pull in three of your staffers. Give everyone a corkscrew. Then race to see who can open and finish their bottle (no glasses please) first.

    A variation on this theme would be to find four corked bottles.

92. September 19, 2006

    Bill Ross

    For Rich S on Agustino’s Chilean P N, I tried it and re-ordered. I like PN with most anything, but especially as a substitute for when whites seem most appropriate. I can’t get excited abot whites. I’m not wine-educated enough to appreciate the subtle features that may be present in $50+ PNs, so I shop in the $18-24 bracket. I did order a few Three Miners on your latest free shipping offer. More encouragement for offering free shipping when you promote a wine on a vblog.

    I’d like to see an episode on well-made Italian Merlots. They are a favorite of mine.

93. September 19, 2006

    TimF

    I open about 2 bottles of wine per week and I have still not opened a corked bottle in my entire life. I’ve read that some people cannot detect TCA as well as others. Is it possible to open a bottle that is tainted and not know it?

94. September 19, 2006

    Sam Zen

    G- the best show would be (and should be your 100th) me, or a bunch of us crazies that have watched every single episode, along your side, tasting the really expensive big boys you have in the second floor of WL. Remember, most of us don’t have the opportunity to taste $100+ wines unless we’re invited to by others (or WLTV). This would be the ultimate show!

95. September 19, 2006

    Michael P

    I think the 6 pack tasting you did way back was an excellent concept. I’m not sure why you didn’t continue the idea. I guess it didn’t go over too well. Although I would prefer if you did an all red 6 pack. I’m not a big fan of whites. Other than that I think an episode of highly rated wines in the $20 & under category.

    As for the extra-curricular banter, leave it alone. Its bad enough that wine has this stuffy stigmatism about it. Lets not take it too seriously. As Jimmy said in Goodfellas, “it is what it is”. Damn I love that line..

96. September 19, 2006

    Vinacull

    Gary,
    Excellent episode and thanks in particular for the intriguing descriptions. I learn something every time. This one tells me that even after living in Oregon for two years and tasting hundreds of PN’s, I haven’t experienced enough because I am unfamiliar with a soy sauce profile in this varietal. QUESTION for you Gary, and hoping you’ll answer b/c you’ve not addressed questions for two episodes now. Sometimes we use terms so frequently that their meaning becomes diluted or ambiguous. In this EP you mentioned “New World” two or three times, and in one instance referred to the Melville (with 14.9% alc) has having candied fruit but would still be appreciated by Burgundy lovers, which confuses me. Can you tell us what exactly you mean by a “New World Pinot” versus traditional or “Old World”? Some wine lovers may consider the expression old world Pinot as simply referring to the bottle’s origin being from Burgundy. Also, I would be very interested to know whether the contrast of “New World” versus “Old World” has different meaning for different varietals.
    QOTD: Here are two possibilities for the perfect episode: 1) As per Tony’s idea (thank you!!), please choose five wines you believe are the very best Wine Library has to offer for 100 dollars or less. Most likely these would be things you’ve tried already and find to be mind boggling. I’m sure it would be easy to select five that represent different places and varietals, so all viewers can see/hear what makes them very different from one another – a major theme of WLTV – as well as unforgettable. Extra perfection points and excitement if you would do it blind. 2) Joe and I have traded requests for this across numerous episodes, but here it is one last time – pick four or five 100-point wines (e.g., Chateau Pavie) and preferably taste them blind. Final request for the finish, and credit again to a previous commenter, is that you have someone put together a video sequence that shows all the best -CHUK/-NOD/FUNNY/STRANGE moments from the first 99 episodes. Thanks, C

97. September 19, 2006

    Francis E

    Hi Gary – Question(s)
    Went to my local wine store which is next to and owned by my local grociery store. With your admonition to try something new and no internet or even RP reviews on my phone I tried to use my best WLTV sense. Pick Hayman&Hill Red Zinfandel. 2001 Dry Creek Valley Reserve Selection. Normally $16 on sale for $10. Opened and found it was very light red. Could completely see through it and there was a brown tinge noticeable on top where it met the glass (almost like a tawny port). Smell was stinky and acrid. Taste was completely bitter which did not improve with time and I ended up disposing of it.
    1. What was the problem with this wine? Is this a heat issue?
    2. What is proper protocol to deal with merchant? Is there one or am I just out the money?

    Thanks!

98. September 19, 2006

    Bruce

    Hi Gary,

    Couple questions;

    1. Why are Pinot bottles larger than most others? Does a wine bottle shape effect the wine? ( I love Pinots, but hate the bottle shape as they do not fit in the rack in my wine refridge.)

    2. How long should you cellar Pinots? I always thought they should be drank young?

    3. How come no more questions answered from comments?

    4. Sorry to hear about your jets Sunday. Are you offering all Pats fans free shipping as you promised?

    Thanks,

    Bruce

99. September 19, 2006

    Bruce

    Hi Gary,

    Great episode as always!

    Couple questions;

    1. Why are Pinot bottles larger than most others? Does a wine bottle shape effect the wine? ( I love Pinots, but hate the bottle shape as they do not fit in the rack in my wine refridge.)

    2. How long should you cellar Pinots? I always thought they should be drank young?

    3. How come no more questions answered from comments?

    4. Sorry to hear about your jets Sunday. Are you offering all Pats fans free shipping as you promised?

    Thanks,

    Bruce

100. September 19, 2006

     TimF

     Bruce — There are absolutely reasons for the shapes of bottles many of which have to do with decanting. But I’d need to cheat and look in some of my books at home for exact answers. I know you didn’t ask, but I’m convinced of the reason for the punt at the bottom of the bottle: when they blew glass bottles by hand, it would leave an unfinished bottom that tended to scratch a table — so they pushed in the end and that stopped the table from being scratched.

101. September 19, 2006

     Big Billy from Big D

     Number 100!
     Almost as good as being Number 1.
     Wasn’t 54 Marc Gastineau’s old number. I mark his tenure as the beginning (for me) of the slide to over the top celebrations on every play in the NFL. A famous typographer once said, “When you emphasize everything, you emphasize nothin.”
     Chin chin

102. September 19, 2006

     joe

     John Maki:

     The Brits are notorious for drinking whites way over the hill!! I too, every now and then, enjoy well-aged white wine with that “sherry” character (I call it “maderia-ized”). Some California Chards, are built to age; those with no malalatic, little oak, and lots of acid. I buy a few to purposefully age: Grgich Hills, Chateau Montelena, Hanzel, Chalone to name a few. I like to age Chablis Grand Crus and Rieslings too – to bring out the magic that only age can bring to well-made wines – whether whtie or red. The aged whites, pair nicely with earthy dishes too, like mushroom caserol!

     Joe

103. September 19, 2006

     NateDogg

     Gary,

     For some reason I get these WLTV e-mails WAY later than everyone else. Perhaps it takes a while for your servers to connect to the mountain west. Anyway, need I gloat about my P-A-T-S PATS PATS PATS PATS!? That’ll do. Good luck against Buffalo this weekend, because another AFC East loss would be tough. Glad you hit the Calera Pinot Noir today – I’ll be opening a bottle of the Mills Vinyard ‘01 tonight because my dad is visiting from Mass.

     Perfect show: I like the idea of a blind tasting. Perhaps a competition with you and a few of your staff members to see if they can beat the great GV? It would also be interesting to see how opinions/scores of each wine varied between tasters. Later,

     Nate

104. September 19, 2006

     cgf

     Gary,
     great episode.
     What was up with the comment about “it seems like only yesterday we met in the park…” is that some movie reference im missing?
     QOD: How about the the grower champagne episdoe? I want to stop drinking the yellow tails of champagne and need some assistance.

105. September 19, 2006

     cgf

     gary,
     great episode.
     what was up with the “it seems like only yesterday we met in the park…” line? Is that some movie reference im missing?
     QOD: How about the grower champagne epsisode you promised? I want to stop drinking the Yellow Tails of Champagne and need some assistance.

106. September 19, 2006

     Jason R.

     BOTTLE OF CRISTAL followed up by a nice big glass of LOUIS XIII….. LIVE LIKE A ROCK STAR!!!

     NUF SAID!!!!

107. September 19, 2006

     Rick E

     GV –

     Not to pick at your scab, but are you making good on that Jets defeat free shipping offer? Your New England fan base eagerly awaits the coupon code.

     Much love…

     Rick
     (Providence, RI)

108. September 19, 2006

     Matty Van

     QOD the shows I would want to see…

     1. WLTV’s top 5 sellers..regardless of taste or price
     2. apartment storage,celering, heat
     3. vintage value champage…I know of not one good bottle for under $20
     4. GV’s fav. 5 wines

109. September 19, 2006

     Zenus

     Fess Parker was Davey Crocket and number 54 is Victor Hobson. GO BEARS!!!!

110. September 19, 2006

     Lawrence Leichtman

     Interesting Pinots and I too have never tasted a soy sauce flavor profile in Pinot Noir and I’m not sure I want to. Soy sauce is not my favorite taste except with Wasabi in it. Melville has been doing very well and continues to make great bottles.

     I second the bubbly episode but stick to higher end or unusual producers.

111. September 19, 2006

     Bill

     OK Gary – here is an episode theme for you: Full-throttle 91 point shirazes from 4 countries. You have all of these, all are 100% shiraz (except the Argentinian one, which has a bit of malbec), and all have been scored 91 points by someone. They are all between $20 and $40 approx, and all should be awesome wines, BUT they will also be unbelievably different, despite the shiraz comonality.

     Sanguine Estates Heathcote 2003 (Australia)
     Alcina Gabrielli Syrah 2002 (USA)
     Guigal Crozes-Hermitage 2003 (France)
     Luca Syrah 2004 (Argentina)

112. September 19, 2006

     damon

     How about some predictions about what everyone will be buying a year or so from now…world class stuff that is flying under the radar. Give us 4 or 5 like that Pago del Ama that I had last night. WOW

113. September 19, 2006

     Luke B

     Gary –
     Perfect Episode — you pubish the wines a week ahead of time and we taste with you at the same time. Just think about it– we’d be RIGHT THERE WITH YOU!
     Keep up the good work.
     Luke

114. September 20, 2006

     Dennis

     First time commenting, long time viewer (with a nod to NY Sports Radio)
     Some suggestions for the 100 show, since that is such a sweet number, how about comparing sweet ot desserts wines from different countries such as a Sauternes (D’Yquem), a german Eiswein or Trockenbeerenauslese, a Tokaji and perhaps from some other countries. Another choice would be 100 point wines or perhaps revising the legendary “1976 Paris Tasting” that helped transformed the wine world. Other themes I’d like to see you tackle would be 1. French or other Roses 2.Southern Italian Reds such as Taurasi and Aglianico del Vulture 3. Wines from the Alsace. These would fit in with your mantra of trying new and different wines.

115. September 20, 2006

     Nicholas

     First time commenting.

     The 100 show should commemorate the great earthquake that shook San Francisco 100 years ago — foremost, because the event forever changed the wine industry in California and gave us the New World Wine Country.

     A good deal of the marketable wine was stored in the city in those days (1906), but as the earthquake shook the city the wine fell with it — in reaction, the vinters moved closer to the grapes at their vineyards as a precautionary measure, thus birthing wine country.

     We should remember those events 100 years ago with the 100th episode. Suggestions might be Almaden, Beaulieu Vineyard, Beringer Vineyards, Charles Krug, Concannon Vineyard, Gundlach Bundschu or Livermore’s Wente Vineyards because they were of the earliest vinters/vineyards to migrate to what we now know as wine country.

     You can also read a little about this at the website below — one historian mentinos Italian-American families soaking blankets in wine to put out the flames on the roofs of their homes (wine and this even are linked in many ways).

     http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/04/13/WIGQWINEQUAKE13.DTL

116. September 21, 2006

     AlanV

     What I would like to see – a great label vertical tasting. Perhaps a Mondavi (Opus?) or Dunn from CA, or a great estate Bordeaux across 3-5 years (or more if you have it in inventory). I would like your comments about what you taste in each year, how much is terroir influenced, how much winemaker influenced, how much age influenced.

     Thanks – AlanV

117. April 9, 2007

     wtvLurker

     for more viewer value-add:
     i think it would be useful to see you get another qualified taster in the next room and splice in their reactions (un-influenced by yours) to samples from the very same bottles.

     to stroke the upset chianti fans and add value to all viewers throw in the *occasional* show where you pre-taste and select a few chiantis (etc) you like and then do an episode with those wines and noting the pre-selection. i think most viewers would be happy to see episodes containing your favorites (particularly with wines you think are undiscovered bargains like the chilean pinot)

     for a fun change of pace:
     film a tasting at your next Jets tailgate or gv house wine party.

     btw lately i had my first salice-salentino and another negroamaro/malvasia-nero based wine. very distinct strong stinky nose and strong earthy flavor that i believe would put off many drinkers but i loved them and they are very inexpensive. is this the expected character of these wines? and if so, how would you describe the general nose/flavor?

118. April 21, 2007

     Kelly

     I was going to buy a Calera Pinot Noir next week, one of the high end bottles, but after seeing this episode I have changed my mind. I personally don’t like vegetable flavors in my wine and for $50 bones I don’t want to be extremely disappointed.

     I might buy an Erath Pinot Noir instead, this is a bummer. I’m not sure where to go from here. I hate asking the guys in the store because they fudge over things and usually give you something they like or haven’t tried the wines. What a mess.

119. July 18, 2007

     David Canada

     QOTD – This is easy. I want an episode on Seminal Bordeaux. Here is the lineup. 1945 Mouton, 1961 Latour, 1989 Haut Brion, 1947 Cheval Blanc. Do it for me….PLEASEEEE!!!!

120. February 14, 2008

     thefanjestic

     Gary – you gotta give away some vintage t-shirts from WLTV if you have any left. That would be awesome!

121. April 27, 2008

     Kristen

     “2 points for entertainment value” haha, love it!

     QOTD: Could you do a show on Bordeaux wines from the Fronsac appellation? I’m going there for an internship and I’d like to know what you think about them. Sorry though, no Petit Verdot- only merlot, cab franc and malbec!

122. September 20, 2009

     John J.

     qotd: With all the epsiodes you’ve done, I’d looking for something you’ve never done before. I think a vin jaune episode would be perfect, and its pretty unknown. For a more laid back episode, a tasting on different charbono’s would be great.
     I like David Canada’s answer too, that would be a fun episode to watch. But if you do his, you gotta throw a Petrus and a Romanee-Conti in there, why stop at bottles?

123. September 20, 2009

     John J.

     at 4 bottles

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