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 24, 2006

Matty Van, Rochester,NY
anyone who gets medical advise of any kind from a internet board is not the sharpest crayon in the box… but at the same time there is no such thing as bad conversation..

wine and beer from cold to room temp and back I dont think makes a differnce unless you do it over and over again, now leaving beer or wine in your garrage for a year exposed to all those temp. changes will ruin it

does WLTV make anyone else wish they could drink at work?

anyone have a fav. brandy to recomend?
October 24, 2006

TampaSteve
Chris…HAPPY BIRTHDAY!!!
October 24, 2006

Brandon M
got it
October 24, 2006

Italian Stallion
ITs not my B-day….my b-day is July 3rd (4 days before the Heat episode)….Happy Birthday Chris!!
October 24, 2006

Brandon M
PattyO….would YOU PLEASE pass the port?
October 24, 2006

PattyO
Tim F – the Bishop of Norwich wine bar in London? Or Reverend Graham James – the 71st (and current) Bishop of Norwich?!
October 24, 2006

Jason R.
Patty – I have heard the same for any Beer for that matter that extreme heat will hurt beer (Coors Commercial), and once chilled and back to room temp and then back to chilled results in SKUNK beer.

Maybe the equivalent of the HEAT EPISODE??? we will have to wait for that one?

I HAVE NO IDEA ON WINE?? – MY BET IS KEEPING IT IN FRIDGE ONCE CHILLED IS TO KEEP IT THERE. I AM GUESSING IT WILL JUST SLOW DOWN OR STOP ANY AGING ON A WINE AND IT WILL BE FINE?

There was an article I read years ago about a ship back in 1800’s that sank and a bunch of good stuff went down with it, and they pulled the bottles out once finding the wreck over a 100 years later and the cool water and lack of light preserved the liquid and the stuff was still good? Dont remember much more than that, but was an interesting article.
October 24, 2006

Brandon M
TimF…could you pass the port?
October 24, 2006

PattyO
SSC – HAPPY BIRTHDAY!
What will you be drinking tonight to celebrate??

Chillin’ questions – I wonder about the “over-chill-over-kill” too – but even more so, my husband and I have wondered about the back-and-forth to the fridge and back to the storage rack. If I chill 4 bottles for guests and we only drink 3, I often (gasp) put the 4th back in storage. Sometimes a bottle even makes this journey more than once! My husband insists that good beer suffers from this treatment and that once it’s in the fridge it has to stay there…
Is that true? Is it true for wine??
October 24, 2006

Russ J
WooHoo, cheap wine! I will skip the “Las Rocas” myself. I didn’t like the ‘03 much. Just not my thing, I guess. Anyone find a certain type of wine that yields a much more severe hangover than it should relative to the amount consumed? I have found, through extensive testing, that the wines most likely to kick my butt are usually Australian or Spanish blends containing Grenache/Garnacha. Last one to get me was the ‘04 Alba Liza Tempranillo/Garnacha. Tried it twice (in moderation I swear!)with the same head cracking results.

QOTD: Ziegler’s, from their orchard in aisle 15 of the supermarket.

cyclops comment #113-the Haut Gardere was $25.99 for a while, then went on sale for $19.99. Sales over. Sorry you missed it.
October 24, 2006

TimF
PattyO – Do you know the Bishop of Norwich?
October 24, 2006

Brandon M
SS Chris…Happy Birthday…have a great one with the family!

Stallion…is it your birthday too, or were you just shouting out what a young punk you are?

B
October 24, 2006

Jason R.
Brandon – I agree that good advice to help people is what the VaynerNation is all about. My comment was more in tune with the debate over drinking while prego which is not even a topic in my opinion. Answer is NO – and get the word out. I guess that it was common sense?

Anyone have some good advice to #147 for EJ & I on the “risks” of chillin a wine or champagne in the fridge for extended periods of time??????
October 24, 2006

PattyO
In pursuit of 300 – more on Port.
Gary’s port episode was on true “Port” – by the strict definition, meaning from Portugal (there are also non-vintage ports from Portugal – tawny and ruby). So here’s some fun port-trivia (or portrivia)!

“Port wine (also known as Vinho do Porto, Porto, or simply Port) is a sweet, fortified wine from the Portuguese Douro Valley in the northern part of Portugal. Port is produced with grapes from the Douro region, fortified with distilled grape spirits, and stored in caves in Vila Nova de Gaia.
Port became very popular in England after the Methuen Treaty of 1703, when merchants were permitted to import it at a low duty, while war with France deprived English wine drinkers of French wine.
The long trip to England often resulted in spoiled wines, the fortification of the wine was introduced to improve the shipping and shelf-life of the wine for its journey.
The continued English involvement in the port trade can be seen in the names of many port shippers: Cockburn, Croft, Dow, Graham, Sandeman, Taylor and Warre being amongst the best known.
Similar wines, often also called “Port”, are produced in several other countries, notably Australia, South Africa, India and the United States.
In some nations, including the countries of the European Union, only the product from Portugal may be labeled as Port.
In the United States, the Portuguese product, by Federal law pursuant to a treaty with Portugal, must be labeled “Porto” or “Vinho do Porto” for differentiation.
The Instituto dos Vinhos do Douro e Porto (IVDP or Port and Douro Wine Institute) regulates the Port industry in Portugal. Of all the wine regions in the world, none has a stricter regulatory regime.
Wine with less than 16% ethanol cannot protect itself against spoilage if exposed to air; with an alcohol content of 18% or higher, port wine can safely be stored in wooden casks that ‘breathe’, thereby permitting the fine aging of port wine.”-wikipedia
October 24, 2006

TampaSteve
Thanks for that great shout-out Gary. A still can’t get over that 62yrd field goal. We are still in there baby. Congrats on those J-E-T-S. I always keep an eye on those Jets. After all I did spend a few years when I lived in NJ (before moving to Fl) in the Meadowlands cheering J-E-T-S. Wow. sounds like a couple of surprises in the works for WLTV…..excited!
Funny you should mention cider. I was in Williams-Sonoma today picking up a Panini Grill and they has some cider in there going that smelled out of this world. I didn’t try it but it was very fitting for the fall like weather here today in Fl. I would say my favorite cider is Delicious Orchards fresh cider…I know you are familiar with Delicious Orchards Gary. Man, I love that stuff and sure do miss it.
October 24, 2006

Jonathan G
PattyO: Thanks! That never even crossed my mind. Must have been all that wine on the brain.

Gary: I have never been to your store and noticed that you cant find anything but wine online, but I remember you mentioning in an episode that you stocked beer. Do you stock anything besides wine? (eg. Single Malts and bourbons)
October 24, 2006

TimF
Interestingly enough, my wife’s pregnancy got her more into wine. Before being pregnant she wouldn’t touch a Cab or Merlot with a 10 foot pole. So I kept right on drinking in front of her while she was pregnant. She would get serious cravings for it (she never actually drank while she was pregnant) telling me how good the wine looked. So after she delivered, she started drinking with me. It’s pretty funny how that came to happen.
October 24, 2006

Brandon M
JasonR…I think it’s a good conversation. Some people are truly in the dark on such matters. A lot of people or given such bad advice on things that I hope we could help someone make a more informed decision at the very least.

B
October 24, 2006

Jason R.
On a serious note – My wine arrived today!!!! A whopping 25 degrees this morning. Packed well, bottles a little chilled, but I prefer this as I think that when it gets chilly it shuts down those happy wine molecules during shipping (prevents them from getting out of whack, and then as they slowly wake up in my cellar they become very very happy to be in their spot for the next 10+ years and play with the other Bordeaux children.
October 24, 2006

Italian Stallion
The Italian Stallion is 24 yrs old!!!

Rock on Stallion
October 24, 2006

Jason R.
I do not have any kids yet (just married in July), but I am on board with NO ALC during prego. The same goes with smoking. Why would you even think about risking it? Are you guys even having this conversation???
October 24, 2006

Brandon M
ha ha ha ha ha lol lol
classic Kahuna
October 24, 2006

Kahuna
If it wasn’t for Alcohol interfering with oxygen going to a woman’s brain I might still be a virgin
October 24, 2006

Kahuna
NO POLITICS ON THIS BOARD OR I FOR ONE WILL NO LONGER BE POSTING. Unless it has to do with the “FREE THE GRAPES” Campaign- that Gary’s distributors are all against.
October 24, 2006

Brandon M
http://alcoholism.about.com/cs/preg/a/aa070997.htm

“One thing is clear, if you are pregnant and take a drink — a glass of wine, a beer or a cocktail — your unborn child takes the same drink. Whatever you eat or drink while pregnant goes directly through your bloodstream into the placenta.

If you’re having a drink, baby is too.

For the unborn child, the alcohol interferes with his ability to get enough oxygen and nourishment for normal cell development in the brain and other body organs.

Research has shown that a developing fetus has very little tolerance for alcohol and infants born to mothers who drink during pregnancy can have serious problems.”

B