Comments on: Champion Ports. – Episode #102

By: WilliamCharlesStanton

WilliamCharlesStanton — Mon, 21 Sep 2009 06:34:29 +0000

hey fight club…. time you bring me onboard.

By: John J.

John J. — Mon, 21 Sep 2009 04:47:53 +0000

qotd: to get to try all the best vintages of all the best wines ever made.
Gary, how about a vin jaune episode, and an episode on tasting different charbono’s?

By: Deeve

Deeve — Tue, 11 Mar 2008 06:51:11 +0000

Wine goal is/was to enjoy it as much as I possibly can as often as I possibly can

By: Rhonda

Rhonda — Fri, 22 Feb 2008 07:16:41 +0000

here is probably the dumbest question you might get this week, would a wine bar have an aged vintage port that I could try? I would really like to try one but I am not sure how since I haven’t had any laying around for 20 years. There are a few wine bars near to where I live and I have to admit I have been too intimidated to step into one so I have no clue what they would have.

By: thefanjestic

thefanjestic — Sun, 17 Feb 2008 21:40:52 +0000

Good Episode – I liked getting an education on the ports.

Ok – so I am very curious about your baseball card business – if you’re reading this now GV – you should talk about that on an upcoming episode – just a quick summary of your working carrer and what has halped you make WL so successful would be cool.

By: ryptide

ryptide — Fri, 16 Nov 2007 03:33:35 +0000

Went back and watched this episode, because I’m sitting here enjoying some Taylor Fladgate 10 year old tawny porto.

Gary, I know vintage port needs to sit for a long time to develop fully. Tawny apparently does not. How do you feel about tawny port?

QOTD: It’s just one of those things I’d like to be well-versed in. I like trying to identify the smells and tastes. I’m nowhere near good at it yet, but practicing is easy when there’s so much out there. I routinely just grab things off the grocery shelf, taste spices at home, etc. Trying to do those palate pushups.

By: David Canada

David Canada — Fri, 20 Jul 2007 17:07:03 +0000

I am a port head……will try to snag some of the 2003 warres
QOTD – Simple to learn, and get all the enjoyment possible out of wine…and to get loopy while doing it.

By: Panoca

Panoca — Tue, 22 May 2007 07:07:00 +0000

Gary, since i’m the bigggest fan of port out there, i’ve got to say that i’ve watched this episode more than 20 times already (yes! more than 20) and i have to say this is one of my favorites (is in my top 5). The tasting notes are “profound” and i found you ABSOLUTELY hillarious in this episode (the part that you chewed that chunk of cheese is definitely a classic) You really crack me up in every view. Congrats!!
Samer I (the comment before mine): once you open your bottle of port, it will last ……………….. FOREVER!!! I had port with almost a half glass left on the bottle, for over a month, and when i tried it, it tasted the same as the previous ones. These wines are “ridonculous” profound.
Gary, again, you rock!!

By: Samer I

Samer I — Thu, 17 May 2007 21:56:15 +0000

Gary

I love Port however I always drink it at restaurants and not at home for one reason and that is: I can’t finish a bottle of Port in one sitting and I worry it will go bad. Once a bottle of vintage Port is opened how long will it last? You’re saying to keep it for 20+ years and it would be a serious waste to wait 20 years to open the bottle, have a glass of it, and have the rest get oxidized. Is there a way to try the same bottle at say 20 years, 25 years, and 30 years the marks without it going bad? Also at 20+ years to maturity, how do you even get your hands on some well aged ports?!?! No restaurant is serving that at least without breaking the bank.

Thanks
Sam

PS No name for the cheese near the links nor the WL price….

By: Fiorentina!

Fiorentina! — Wed, 21 Mar 2007 05:22:24 +0000

Yo GV! How can you have a porto tasting without Fonseca or Croft? What’s up with that yo?