184 Responses

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1. September 27, 2006

   GOL

   Definitely a WLTVaholic… I usually post soon after I watch the episode, unfortunately work requires that I don’t always get to post as soon as I’d like… but check out some past episodes to see what time in the middle of the night I sometimes post and you’ll have no doubt of my addiction!

   On the question of if GV does WLTV to push inventory… no way! Besides all the good pts already brought up, I’d like to mention that it seems pretty often that he recommends wines that WL has already sold out or maybe has a couple bottles left, not just that WL never had. Now, if WLTV makes WL more popular and more known, of course that will increase sales. But specifically to push specific inventory? Definitely not

   QOD – Gotta be port and chocolate, specifically have had a couple times Rutherford Hill Zinfandel Port with various chocolates

2. September 27, 2006

   MarcT

   With all this talk of steak I guess I know what I will be eating for dinner tonight. What should I drink? Cali Cab?

3. September 27, 2006

   E

   Jamón futures. I should have guessed.

   Tim: the thing is, the cows (unlike, say, deer) have sense enough to stay well away from the road. Plus, unless you’re driving a Hummer or something an animal of any size will put some serious hurt on your car.

   And there ain’t nothing wrong with sweetbreads. Just bread ‘em, fry ‘em, serve ‘em with a nice Torrontes or something, and don’t tell your guests what they are.

4. September 27, 2006

   MaryS

   I’m hooked. I want my WLTV!

5. September 27, 2006

   MarcT

   Thanks BrandonM for the tip. I thought there had to be brackets for the web links on a post like this.
   TimF…if the steak was vacuum sealed then flash frozen immediately after butchering the meat would still hold its integrity and taste…but ONLY under those conditions. I still feel fresh is best but there are alternatives for storage with a handy vacuum pump.

   As business goes, Gary/WLTV is of course going to drum up business. Of course Gary is supporting his family’s company…BUT…I don’t think that is why he does WLTV. We often see him “pass” on wines that WL sells and even on big sellers too. Just a few episodes he “passed” on a wine that is a top seller for the store. That is not the best marketing for that wine and may cause a drop in sales but WLTV has certainly influenced me to purchase wines both from WL and also local stores.
   I love the fact that we as a wine loving community have a platform to voice our opinions and listen/watch the opinion of a host that is so charismatic and knowledgeable of wine (and football). So if WLTV brings business to WL does that make Gary a “sell out?” HELL NO!!! Business is business but in my opinion Gary has us, honesty, and the Jets in his best interest when it comes to WLTV.

6. September 27, 2006

   Lynne

   TimF, You’re crackin’ me up!
   Sure, I guess I could, (hit a cow) but most of the cows around here are dairy cattle…wouldn’t make for a good feed.
   We don’t eat all the extras…some we feed to the dogs or give as Christmas gifts…
   A great steak is like a great wine. If you truly enjoy it, it’s worth 3x the price. (Hope Gary doesn’t read this one…prices might go up)

7. September 27, 2006

   NateDogg

   Count me in as another self-ascribed WLTV-aholic. Great job on the wine/cheese pairing and making people aware of how cheese can affect the taste of wine (some positively, others negatively).

   Just one question for GV: What’s up with the gansta sign-off? Trying to put fear into Katie Curic, or are you simply a fan of rookie safety Eric Smith (Jets #33)? Later,

   Nate

8. September 27, 2006

   TimF

   Lynne — If you’re rural, can’t you just hit a cow with your car, cut it with a knife, pour some cherries on it and eat it? My father-in-law is a former farmer and used to buy a cow at a time and freeze it. The only catch my wife explained to me is that you’ve got to eat the tongue, sweet-breads, etc. Ick…

   I’m becoming a steak snob. I don’t think the stuff at the local supermarket is very good. Luckily there’s a great butcher right next to my train station. Sure it costs 3x the price of the supermarket but man is it worth it.

9. September 27, 2006

   Lynne

   Tim F,
   It’s kinda hard to fit an entire beef in the frig.
   We butcher, double wax wrap, and freeze solidly in a meat locker before bringing it to our home freezer. Thaw in the frig and you truly are good to go. Keeps amazingly well in freezer for a good 6 months.
   That’s how we rural folks get a good steak. Can’t get ‘em at the local Walmart.
   I wish you could taste them…they are the best! Some friends have told me they’re better than Mortons.

10. September 27, 2006

    Chris Stanisci

    Gary, A new MILESTONE, the first time ever at 150 comments….how great is that GOODFELLA’s dialogue….I know you love it…..do I get a prize for being 150th?

11. September 27, 2006

    Chris Stanisci

    Tim F, nice job w/ Goodfella’s dialogue although the best part of that scene is when they’re all looking at the painting and Tommy says, “I like this one…one dog’s looking east, the other’s looking west, and this guy’s saying, ‘What do you want from me?’”. BEST MOVIE EVER!!

    How bout this from the famous “Bar Scene”?

    There was Jimmy and Tommy and me … and there was:

    ·Anthoney Stabille, “How ya doin?”
    ·Frankie Carbone,“Que se disce, Bon so va”
    ·And then there was Mo Black’s Brother, Fat Andy, “How ya doin, buddy?”
    ·And his guys, Frankie the Wop,“Stayin outta trouble?”
    ·Freddie No Nose, “Hey pal, how ya doin?”
    ·And then there was Pete the Killer, who was Sally Balls’s brother, “Hey, I took care of that thing for ya.”
    ·And then you had – Nickey Eyes, “What’s up, guy?”
    ·And Mikey Franchese,“love that guy yea, wanna see him”
    ·And Jimmy Two Times – who got that nickname because he said everything twice like, “I gonna go get the papers…get the papers.”

12. September 27, 2006

    TimF

    Lynne — You really ruined the mood of that great steak you described by using the word “thaw”…

13. September 27, 2006

    Lynne

    QOD: A 1 1/2″ thick cut of homegrown angus/hereford beef, marinated in a secret recipe, seared, then charcoal grilled, (with a little hickory smoking going on at the end) out on the deck, listening to classic rock and drinking a beefy red (from WL). Oh man…I need to go thaw out some steaks!!!

    Does GV do all this just to move wines? I don’t think so, but so what if he did? He certainly isn’t in business to lose money. I have not been dissatisfied with any of my purchases. WL has been cheaper than shopping locally, plus there is a very limited selection here, so I’m able to try wines that have never been available to me. The only wine I was unhappy with was a ‘04 Falesco Vitiano that I purchased because of the WS 90 pts and the $8.00 price tag. Gary tasted it (after i received it from WL) and, too late for me, gave it a big pass…”stinky jock strap…. a waste of time”.(EP # 76) I agreed.
    Look at all the friends he has made ….junkies, Gary groupies, whatever we are. It wouldn’t be in his best interest now to try to palm sub-standard wines off on us, the faithful. We’re getting more wine savvy and its all Gary’s fault! Keep on keepin’ on, Gary!

14. September 27, 2006

    Lev M.

    I dont know if anyone has said this before, but in addition to an episode on heat, there should be one about odors. Leave a few different wines (natural cork, synthetic, screw top) in an airtight box with some kind of odor (or several different odors with small and large molecule sizes) like dried mushrooms, vinegar etc. Then, youd leave another box with the same wines and no odor. Wait a month or two and then try them out side by side.

    How about a beer episode?…you guys have an amazing selection there, but I am too afraid to try all of it.

    as far as food pairings:
    bloody grilled lamb chops and dark red wine
    paella and a rioja

15. September 27, 2006

    Eugene

    Stallion,
    Thanks for the tip on Alleva. I will make an attempt to go there one of those days.
    As for Murray’s, they don’t make neither mozzarella nor ricotta and they don’t hide this fact

    Brandon,
    I truly believe that Gary is not doing WLTV just to move inventory. He is doing it to move inventory Big Time. Just kidding.

    He is a true wine geek, sorry- enthusiast, and doing this blog to express his passion, to share it with ungrateful crowd but in the same time he’s selling stuff.

    Not that anything wrong with that.

    Read WSJ article about Gary. After talking about some wine he sold I forgot how many cases of it.

    Kudos to him for educating people and promoting his business in the same time.

16. September 27, 2006

    Matthew L

    If Gary is doing the show daily solely to build a loyal customer base, then he hit a home run. I, personally think Gary has quite a bit of business acumen, but I think doing this show five days a week speaks to Gary’s love of wine and customer service. Besides, let’s be real…Who runs a web-based business and doesn’t love web traffic? I have my own (personal) website, and I love it when I see spikes in unique visitors.

    To answer Brandon’s question from the first post, I am hooked. I tell everyone I know that’s into wine or just curious about this site. I’ve told all my friends in the tri-state area to visit the store, and I haven’t even been there.

    There’s a great wine shop here in DC that has very helpful staff and owners, like Gary. It’s a place that makes you want to come back, push your taste envelope…and, yes, spend your money. Keep doing what you’re doing Gary!

17. September 27, 2006

    veinerchuckluvah

    CAN’T WAIT for the 100th episode!!
    I work for WS and I am hooked.
    You’re a star Gary. Too bad you’re hitched.

18. September 27, 2006

    Jill

    Ist thing… Best location for WL party is Newport, RI. Beautiful that time of year and could be held at one the grand mansions. Plus it has an easy to navigate airport, Green, just 30 minutes away. Biggest plus, it’s only 40 minutes from my home in MA where I can’t get wine deliveries.

    2nd thing… have not missed an episode since #1, so figure if that’s addition or not.

    3rd thing… a blazing fire with a wedge of gruyere nestled up to it, some sliced crisp apples, crusty bread, a very nice Chablis with your best friend(s).

    mystery of the green wall. GV your sooo tricky.

19. September 27, 2006

    TimF

    Gary – You’ve got a couple of bottles for sale made in the Bien Nacido fruit (one of the top spots in Santa Barbara). I’d like to hear your thoughts on them.

20. September 27, 2006

    the professor and....

    Brandon,

    Let’s face it, Gary is no fool! He knows the power of marketing through the vlog’s, and the importance of repeat customers, but I believe that he’s sincerely trying to provide knowledge to his viewers on something that he is passionate about. He’s not that good of an actor!!! Sorry Gary no offense, but your not. I also think that as much work as it is to do these videos every day, the novelty and excitment would have worn off long ago if it were just a tool to move inventory.

21. September 27, 2006

    Italian Stallion

    Here is where the BEST cheese is:

    http://www.allevadairy.com/

22. September 27, 2006

    Matty Van

    I too have been trying new wines recomended on WLTV

    I doubt GV uses WLTV just to move inventory, from the bottles on WLTV that I have tried for the most part gary has been right on. I even recall a few episodes where none of the bottles tasted were recomended.

    I dont mind the green background, like others have said above it probally will be used to serve a greater purpose at a later date

23. September 27, 2006

    Julia

    To answer my own question, I have been buying & trying new varietals (like the godello, which I loved, but also those GV hasn’t touched on).

    Eugene: Oh, I know Gary has his own (strong) opinions, and we may not agree always with them. And, he is a consummate businessman. But, 1) knowing his opinion doesn’t mean I will necessarily agree with it, 2) I buy wines locally a lot of times (sorry Gary), 3) watching has allowed me to understand in general more about wine tasting. Thanks for the Murray’s tip, btw! I have meant to go there for a while, and will check it out soon.

    Just wanted to add that, using the handy-dandy spreadsheet, I have determined this episode’s 2004 Razon Valsacro is so far GV’s highest rated, lowest priced wine reviewed. Thought that might be of interest. Cheers!

24. September 27, 2006

    Tony G.

    Julia comment#116 . . . the answer is yes, alot more.

25. September 27, 2006

    Italian Stallion

    Murray’s claims to be the oldest cheese shop in America…..its totally false. The Alleva Dairy in Little Italy started in 1892. Eugene, I have had btoh Murray’s and Alleva’s…..The Alleva Dairy is by far the best cheese around. The mozzarella and the ricotta are the best there. They’re the absolute best!!! Everyone out there, give them a try….you will NOT be disappointed.

    -Stallion

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