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

TimF
Gary – Give us a hint on the announcements…
October 24, 2006

Jason R.
I think the port is out to sea!
October 24, 2006

MarcT
TimF…Thank you for updating me on proper Port etiquette!
October 24, 2006

Brandon M
The announcements better not be, “I’m the new towel boy fot the Jets” or “I just sold my entiore action figure collection for a buttr-load of money”

B
October 24, 2006

Jason R.
Anyone try the new Bailley’s flavors? They have Mint Chocolate and Caramel. I am a huge Bailley’s fan, and not turned on by the subtle Mint Chocolate, but I would have to say that the Caramel one is quite tasty. It does mask some of the original flavor however (I think Rum)? Anyone try?
October 24, 2006

MarcT
Bring it on Gary!!!
Have Matty pass you some Port! It’s delicious!
October 24, 2006

TimF
Port traditions (stolen from Wikipedia):

There is a unique body of English ritual and etiquette surrounding the consumption of port, stemming from British naval custom.

Traditionally, the wine is passed “port to port” — the host will pour a glass for the person seated at their right, and then pass the bottle or decanter to the left (to port); this practice is repeated around the circle.

If the port becomes forestalled at some point, it is considered poor form to ask for the decanter directly. Instead, the person seeking a refill would ask of the person who has the bottle: “Do you know the Bishop of Norwich?” (after the notoriously stingy Bishop). If the person being thus queried does not know the ritual (and so replies in the negative), the querent will remark “He’s an awfully nice fellow, but he never remembers to pass the port”.

In other old English traditions when port is decantered, commonly at the dining table, the whole bottle should be finished in one sitting by the diners, and the table should not be vacated until this is done.
October 24, 2006

SS Chris
Thanks for all of the Birtday Wishes!!!!!

Patty O, I think I’m going to crack the ‘02 Havens Black & Blue (a Napa meritage from Ep. #41).

If all of the VaynIACS & VaynerLURKERS who ever utilized the SS in anyway, would wish me a Happy Birthday, we should blast right through 300.
October 24, 2006

Jason R.
I do use the ice bucket water trick when I have time to screw with the mess, but sometimes it is just easier to throw a bottle in fridge and take it out in an hour or so (White, champagne, etc.).

Anyways – Rob – I am against the FREEZER comment. I think that the extreme SHOCK of room temp to freezer could DUMB the wine. Just me and from what I have heard? Maybe I take my new bottle of D;Arche and give it a try??? NOT
October 24, 2006

garyv
YO what is all this chatter? Lets talk about something serious. IS everyone ready for today’s episode….I just taped it, it’s pretty high energy and 2 big announcements too!
October 24, 2006

Matty Van, Rochester,NY
MarcT after brandon passes you the port and you have had your fill…may I have some port?
October 24, 2006

Matty Van, Rochester,NY
I agree with ya brandon….I think you knew what I ment….

The Bishop of Norwich is the Ordinary of the Church of England Diocese of Norwich in the Province of Canterbury….not sure why this was asked
October 24, 2006

Brandon M
whooops…yes…well…you can’t win them all!
October 24, 2006

MarcT
Finished with the Port?
October 24, 2006

MarcT
BrandonM…
This one…
http://www.norwich.anglican.org/bishop_of_norwich.htm
Or this one…
http://www.london-eating.co.uk/2111.htm
October 24, 2006

TimF
Brandon M — Major faux pas. The next line should be, “He’s a great guy, but he always forgets to pass the port”.
October 24, 2006

Brandon M
Is there an echo in here?
October 24, 2006

MarcT
Jason…When you chill wine in the fridge, it gets REAL cold. When you take it out of the fridge it takes FOREVER to get back down to ultimate temp…Try this…
Get a large KoolAid jug (you know the ones with the top that twists around from closed to strain to pour) and fill it 2/3 the way with ice. Then add water to the top of the ice. Insert your wine from your rack/cooler and spin it around for about 6 minutes. This usually brings a wine down to a nice cool drinking temp. Of course experiment to find what times in the ice bath work for you and your temp preference. This way your wine can age at the proper temp until you are ready to drink it…
Why do this…water is the perfect conductor!
October 24, 2006

MarcT
Jason…When you chill wine in the fridge, it gets REAL cold. When you take it out of the fridge it takes FOREVER to get back down to ultimate temp…Try this…
Get a large KoolAid jug (you know the ones with the top that twists around from closed to strain to pour) and fill it 2/3 the way with ice. Then add water to the top of the ice. Insert your wine from your rack/cooler and spin it around for about 6 minutes. This usually brings a wine down to a nice cool drinking temp. Of course experiment to find what times in the ice bath work for you and your temp preference. This way your wine can age at the proper temp until you are ready to drink it…
Why do this…water is the perfect conductor!
October 24, 2006

Rob M.
I want to take the refrigerated wine question one step further. In Florida (or at least in my house), room temperature is usually 75-80 degrees, too hot for my taste. Even with fuller bodied, hearty reds, I still like to take the chill off, either in the freezer for 10-15 min or in the refrigerator for 30-60 min. Often, I do this, then cannot (or decide not to) have the wine, so out of the cooler it comes, back onto the wine rack.

One solution, a big refrigerated wine rack to always keep it at the “correct” temperature. Aside from this, and I hear Brandon reminding us of Gary’s “Wine is tough” comment, does anyone think I am doing the wine harm?

Geesh, I always keep a bottle of white in the refrigerator just in case someone comes over that prefers white, or on the infrequent days I want white. Didn’t know I may be doing damage, but I don’t keep anything classic in there (quick peak shows a bottle of No Savignon Blanc and a bottle of Yalumba Viogner in there right now).
October 24, 2006

Brandon M
MAtty…I wouldn’t get ALL my medical info from the Internet, but that article mirrors the setiment of Denyce’s doctor for both our children.

B
October 24, 2006

Brandon M
MarcT…do you know the Bishop of Norwich?
October 24, 2006

Rob M.
Russ J- interesting comment. As I am into value wines, I drink a fair share of Spanish (value) and Australian (less of a value, but still many value wines), among others. I have noticed 2 glasses sometimes has no effect, othertimes feels like I just drank a case of beer. I always thought it was other factors (hydration, amount/quality of sleep, food, etc), but I will pay attention to which wine.

Speaking of “fake” tasting wines, I had a Hanna Zin recently, and like Gary’s tasting of the Boolaroo, my interest was peaked by the great nose, but the wine tasted like a Capri Sun fruit juice box.

Stallion- just saw a trailer for “Rocky Balboa” and thought of you. Now, if I can just get you to not refer to yourself in the 3rd person. :>

As a physician and father of 2, I cannot urge pregnant women strongly enough to not drink alcohol.
October 24, 2006

MarcT
BrandonM…I’ll have some Port after you please.
October 24, 2006

MarcT
My mom drank wine while she was pregnant with me and now that I am 28 I have the palate of a 49 year old! Never mind the twitching and funny colored skin…I can drink like a fish!!!
So for all of you doubters…tell your wives to drink while pregnant…your kid might be the next Bob Parker!!!