90+ Point Wines Under $10

90+ Point Wines Under $10 – Episode #113

October 23, 2006

Wines tasted in this episode:

Watch today as Gary talks about a growing superstar, wines scored 90+ points under $10 and the flavors and complexities that make them what they are. Gary tackles a Shiraz a tawny port a Grancha or Grenache and a Vermentino from Sardegna.

230 Responses

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October 23, 2006

TimF
Kahuna – Thanks for the laugh. HUGE game for the G’ints tonight. With Philly losing yesterday we need to take the bull by the horns. A win over the dirty cowboys would be great.
October 23, 2006

KAHUNA
Just for laughs here are some Jets Quaterback greats:
Frank Reich, Neil O’Donnell, Glenn Foley(so bad yet all in one year), Kliff Kingsbury, jay Fiedler, Vinny testaverde, Brooks Bollinger(again all in one year), Quincy Carter, Matt Turk, Ray Lucas(go RUTGERS), Rick Mirer, Tom Tupa(Oh yeah he was a punter also), Glenn Foley, Boomer Esiason, Jack Trudeau(doesnt he write get well books), Browning Nagle, Ken O’Brien, Tony Eason, Troy Taylor, Mark Malone, Pat Ryan-

Ok I Have to Stop I am starting to cry with laughter now-
October 23, 2006

TimF
Gary – I can’t believe you didn’t mention the color of the Jonesy Port. It’s brown. Really, really, really brown. And I thought it was more like a werther’s original candy than a ricola.

QOD: When I worked at that farm market in Guilford, CT (Bishop’s Orchards), sometimes I’d help on the cider production line — that was before CT law required pasteurization. The best was putting a cup right up to the bottler and taking a drink. Now they cook the crap so I can’t recommend it. I travel up to Wisconsin to get my cider fix now — no pasteurization. The fresher the better. BTW – Making cider isn’t as simple as just getting a bunch of apples together and pressing them — you’ve got to have the right mix. An all red delicious batch, for instance, is sickeningly sweet. It’s all about getting the right mix of 3 or 4 different varietals — kind of like making great Bordeaux.
October 23, 2006

mikep
Gary

If and when you buy the JETS ok when you buy the JETS will you have a Wine Library TV fan apreciation day???? Oh as far as cider sorry my friend a good buddy of mine used to press it at a local orchard when we were about 15 or so about 40 years ago and you just wouldn’t believe what gets pressed in with the apples by accident. No cider at my Thanksgiving Table. Another great episode. Have a great day.
Regards MIKE P
October 23, 2006

Brandon M
October 23, 2006

KAHUNA
Hey Brandon- that was good- a little sick but good.
October 23, 2006

Brandon M
ok…that was bad, but it was straight from the comedy skit.
Didn’t want anyone gettin the wrong idea!
October 23, 2006

PattyO
QOD – HardCore Crisp Hard Cider.
Julia – just listened to a podcast interview on CPN (culinary podcast network):
Eat Feed # 59: October in Season Flavor: Jim Koan, the owner of Almar Orchards, talks about his JK Scrumpy Cider and what makes an artisanal cider great.
Cool interview – I’ve never seen Scrumpy where I live but I’d love to try it!
BEST EVER is straight out of the keg in the land-o-sidra (hard cider) – Basque region/Far Northern Spain.
October 23, 2006

Brandon M
Sometimes after Churh my Grandma likes to settle down with a Hard Dicken’s Cider.
October 23, 2006

Matty Van, Rochester,NY
being upstate ny we have apple farms all over the place..I guess my favorite cider is “Dickens Cider” my girlfriend really likes it, says it goes down smooth with a good mough feel.
October 23, 2006

hinrgman
Fovorite cider is from THE NORTH BRANCH CIDER MILL

North Branch, New York 12766

(914) 482-4823

Its one of the last few working mills open to the public.

Fresh cider no preservatives or pasteurization.

Their hard “barrel” cider is great also.
October 23, 2006

SS Chris
I donâ€™t if anyone just saw Kenny Rogersâ€™ Press Conference. Explaining the stain on his hand, he just announced that, before the game, he had a small glass of a really inky, viscuous Petite Sirah and thatâ€™s what the stain on his hand.

He likened the â€œstainâ€ to â€œThe Wine Roomâ€™sâ€ imported floor at The Wine Library. He instructed reporters, who didnâ€™t understand, to simply watch WLTVâ€™s Episode #4 (he also recommended the Decanting episode).
October 23, 2006

Julia
Oh, and I like Scrumpy Cider. Not to be confused with the hard cider from the UK…this is from Upstate NY.
October 23, 2006

SS Chris
Gary, Any chance of 10 episodes per week…quit slacking!!
October 23, 2006

KAHUNA
Leon Washington sounds like these guys to me
Blair Thomas, Adrian Murrell, Brad Baxter, Johnny Hector, Leon Johnson, Bernie Parmalee, Johnny Johnson
ALL FUTURE JETS LEGENDS
October 23, 2006

Brandon M
Matty Van…a great cigar!!

And I don’t mind the cheating either. It’s such a down and dirty sport. Also…if anyone thinks, even Gary, that there is no cheating in football, or basketball, they are fooling themsleves.

Kahuna…had Hawk’s Crest at Stag’s leap a few years back and couldn’t stand it. Haven’t given it a chance since.

B
October 23, 2006

Brandon M
QOTD
I’m not a fan of hard cider as I would almost always choose wine over any other hard beverage.
I DO love going up to Apple Hill this time of year and drinking the fresh cider. I don’t know what apples make up the cider there, but it is sooooo great on a fall day…Come home with a fresh apple pie, and put it in the oven for dessert with vanilla ice cream!

And of course…a great Zin always goes well in the fall!

B
October 23, 2006

Matty Van, Rochester,NY
GV – thanks for doing the T. Jones tawny port…I bought a bottle in my last order

QUESTION for the room – anyone have any pairing advise for the T. Jones Tawney port??…or should I just drink it after a good meal

QOD – have not had anything other than plain old apple cider…I guess I just suck at life

cheating is base ball does not bother me, spit balls, corked bats, stealing signs…have all been part of the game for decades
October 23, 2006

KAHUNA
Has anyone else had the Hawks Crest Cabernet it is $10 and made by one of the Stag’s Leap wineries.
I happen to enjoy it for the price. I know it is a year to year thing on quality.
October 23, 2006

KAHUNA
Here is my post from #112 on Bottle Shock since Gary V brought it up
Bottle Shock-
I know it takes place after bottling-Being a home winemaker just last month we were bottling 15 gallons of wine- Naturally we were drinking it while bottling and it was amazing. After Bottling three days later I drank a bottle and was out of balance(for lack of a better term) the fruit had seemed to disappear. I opened another bottle just to check to see if it was a miscleaned bottle same thing-

I called my friend who I gave a case too for helping and he said to me that the wine tasted different of course he drank three bottles anyway- I told him not to touvh it for a few weeks to a month. He tried it again before me and said it was back to its pre-bottling self.

I will get wines from wineries that I am members of and if they bottled close to the ship date they will put stickers on the bottle to say let sit for a month due to bottle shock.

That being said I just translate it to shipping also and let them sit for a few weeks.
October 23, 2006

KAHUNA
Giants are 1-7 against the Cowboys on Monday night and 0-4 in Dallas. If the G-Men come through I am popping something great- haven’t decided what yet-

If the G-men lose it will be Johnny Walker Green on the rocks-dash of water
October 23, 2006

KAHUNA
QOD- Herolds Farm, Saddle River Rd Fair Lawn, NJ- good cider and fresh donughts 201-445-0069 call to see when they start Cider production
October 23, 2006

Julia
And, BTW, “Ricola-kian”… that’s brilliant.
October 23, 2006

Brandon M
Last night…
2004 Matua Valley Marlborough Sauvignon Blanc paired with wild Ahi Tuna steak in a honey pepper marinade with cabbage salad and prawns boiled in a light soy sauce and seasoned with steak seasoning.
The meal was awesome, the wine was so so..were there hints of passion fruit? yes…were they crisp and well balanced?…mmmmm…not really. Not bad for $8 but not awesome eithewr. Denyce did not like the wine.

B
October 23, 2006

Mike I
Gary,

As I’m half Sardinian, its great to see the Vermentino covered. I was wondering if you’re planning an episode on Sardinia and some of the other great southern Italian wine regions?

Cheers,
Mike