Oregon 2005 or Should I Say ORY GUN.

Oregon 2005 or Should I Say ORY GUN. – Episode #136

November 29, 2006

Gary is so excited about ORY GUN Pinot Noir that he tastes a second batch of wines including three from the famous Patty Green. Sit back and enjoy the show.

74 Responses

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September 25, 2009

John J.
qotd: thoughts on bacon. I love it.
Would also love it Gary if you did a vin jaune episode, and one on tasting those different charbono’s out there.
March 14, 2007

Justmarsh
I just managed to get a hold of 4 bottles of the Patty Green Quail Hill. Whew! The grip on the finish is amazing, it just never stops! I love this stuff. I neeeeeed to get on her mailing list. Thanks again for the great advice GV!
March 7, 2007

Malarkey
My life would not be complete without bacon.

LOVE Oregon Pinots.
February 17, 2007

Desmaic
Oregon pinots? Ponzi reserve, Argyle Nuthouse and Reserve, Shea vinyards, Erath estate selection, Bethal Heights, Chehalem vinyards, Benton Lane,,,, i could go for days…. as a side note alot of Oregon wines are made to be drank younger,, 4 to 7 years…. the acids and tannins are more delicate than Burgundian blends,, younger vines,, softer weather,, more rain… delicate, elegant, soft and fruity. i love them!!!
February 11, 2007

Matt W
Oregon Pinot Noirs are great, but you missed my favorite: Willamette Valley 2004/2005….heck, even the 2006 Whole Cluster Pinot Noirs. Tons of fruit, easily accessible. Love it.

http://www.willamettevalleyvineyards.com/?s=wine&ss=2

-M
November 30, 2006

Dan C.
Gary- For about the third or fourth time, I could not view the episode on the day of release (the video stops every 5-10 seconds), but I had no problem the next day which is today 11/30. Also Gary, my brother has lived in Oregon for 25 years and assures me the correct pronunciation is: OR A GUN with an even accent on each syllable and said quickly.

Marc Mc- I agree with you on the Nueske’s bacon from tiny Wittenberg, WI
QueSS- The Nueske’s is applewood smoked. Order at 800-392-2266 or visit nueskes.com

QOD- I love bacon for breakfast and it makes a great wrap for many grill items from fowl to veggies
November 30, 2006

Julius
Gary – you have said to put our tasting requests in the comments and you will (eventually) do it. Well, while I’m waiting for some made long ago, I’ll add another, Library Code: 3867.
November 30, 2006

Tony S.
What are my thoughts on Bacon?!?!? What AREN’T my thoughts on bacon!! There is absolutely, positively, without a question, abso-smurfly, nothing wrong with bacon. It’s perfect. Just like WLTV. Actually, I’ve never, ever, ever, erver, nerver have spit bacon before, so maybe bacon IS perfect.

OK…great episode. I will be a HUGE Jets fan if they beat Green Bay this weekend. Seriously. See you later,
GO BEARS (AND JETS–this week)!!!
T
November 30, 2006

wey
I love bacon. Goes well with a lot of things!
Too bad I am outside the USA, so I can not order the amazing sixpack to taste semi live..

Keep uncorking the nice bottles
W.
November 30, 2006

garybee
Though not too important, but people here in the northeast pronounce Oregon as Or-e-gone. Around the rest of the country (and particularly in Oregon) it’s pronounced Or-a-gun.
Just got back from Spain. Had some good wines, but wish I’d have been there longer.
Gary Beesley
November 30, 2006

SeanM
Bacon is great, best use for bacon:
Fry it up crispy, put it aside to drain,
take a fresh blueberry muffin, slice it in half top to bottom,
place cut side in the hot pan of bacon grease,
fry until the side is a little crispy and browned.
Eat the muffin and enjoy the bacon.

Gary, you should check out the podcast at this site to work on your western accent
http://www.winepressnw.com/
November 30, 2006

jon777
Joe F wrote, “Jon777 What wine would/do you go for with Lugerâ€™s steak? Others can weigh in, but please donâ€™t throw a 100 dollar bottle out there. Something reasonable that would rock. ”

For such a great steak house, Luger’s has a very weak wine list. It is the anti-Berns (famous Tampa steakhouse — generally 1 & 2 for Steak with Lugers among Steak-0-philes). I honestly don’t remember what wines I’ve had there before (and there wine list isn’t on their web site to refresh). Nothing memorable for sure — personally, I go for the mid-priced ($50-60) California Cab there. The steak (and BACON!) at Luger’s is what its all about — I don’t think you’ll find any Vaynerchuck QPR steals on the menu. I don’t even know if they have a Sommelier — the waiters aren’t going to be of much help there. I think at Luger’s you just go for a more known commodity and just enjoy the BEEF!
November 30, 2006

GeneV
Bacon + Spinach + Riesling = Ummmm.
November 30, 2006

Boucher
I stumbled upon your web TV a couple of days ago-
What a viewing marathon- I must have watched almost all of the episodes.
(while working.. sshhh)

I recommend visting Willamette Valley.
Have a bottle of Patrcia Green to go along
w/ a 5 course wild mushroom meal at Joel Palmer House
November 30, 2006

Lev M.
One of your staff recommended the AtoZ as the best for under $15. I had it for thanksgiving with turkey and I thought it was pretty good. I think that sometimes, the wine flavor should not scream over the food. This wine seemed to me to have just the right subtlety with food, whereas alone, it might have been too simple.

Pinot noir seems to be one of the worst values out there…I wonder if this is because of Sideways…hmmm. There dont seem to be very many decent bottles under $15. Maybe its just me.

QOTD: Bacon…a little bit goes a long way. My favorite use is with sauteed radiccio.
November 30, 2006

QueSeraSyrah
Great episode and great timing as I just got an offer on some of the Patty Green’s locally. I’ll be seeking out that Quail Hill. Have you had the Anden or Four Winds?

QOD- Bacon is good so long as it’s not too greasy. I like mine CRISPY! Applewood Smoked Bacon is the BOMB!
November 30, 2006

Marc Mc
Bacon-
Nuseke’s, unbelievable and from Wisconsin. GO PACK.

The bacon wrapped breadsticks at the itailian restaurant in the Riviera in Las Vegas, oh my.
November 30, 2006

Susan
Gary-
Another SUPER episode!
Love the new spit bucket and the other Jets toys.
But most of all, LOVE the episode.
HINT:
You will be getting more Pinot Noir to try in February.
LOVE this episode.
Taste along – fabulous idea!
:)
QOD:
I have to agree with kahuna and ej.
I have lots of hog farmers in the family so
YES
we eat LOTS of bacon.
Love it on or with ANYTHING!
Must be sauted just right for most recipes I like.
LOVE
LOVE
bacon or
anything from a wonderful hog.
November 30, 2006

AnthonyS
Another quality episode. Keep ‘em coming.

QOTD – I love bacon. Put it on my breakfast sandwich, my breakfast platter, my BLT at lunch, wrap some scallops in it for a nice appetizer.

I had the 2005 Mollydooker ‘The Boxer’ the other day. It had a distinct smell of bacon. MMMM BACON
November 30, 2006

Roberto
Gary.
Excellent episode but did you see what the Oregon wine Gazzette say about 2005 ? >… no surprises that are thight Pinot out there because of the Blow up of sun they had back in that season.
maybe now IT’S BETTER TO HAVE SOME GREAT ALTO ADIGE from 03 and 01 ….
Ciao
November 30, 2006

Lynne
Bacon??? LOVE IT!!…The best on a camping trip.. aromas of coffee perking in the coals and bacon sizzling in a cast iron skillet over the campfire…it just doesn’t get much better than that. If the smell of bacon frying could be bottled…..what a great wine that would be.

Thanks, Kahuna for a new bacon recipe. Sounds great.

Thank you for the pinot episode.
November 30, 2006

Joe Hoholick
Gary, it is interesting you spoke of bacon during today’s episode. I think Pinot is the BEST match for bacon. Oregon pinot has a smokey bacon flavor to me and I love the match of Oregon Pinot and a BLT, a BLT totally heavy on bacon. Have you ever tried the match?
Joe
November 30, 2006

Jaye
Bacon, eh? This week’s Iron Chef America challenge was a bacon challenge! I believe there are reruns throughout the week: http://www.foodnetwork.com/food/show_ia/episode/0,1976,FOOD_16696_43710,00.html
November 29, 2006

Trish da' Dish
Best BLT in St. Louis!!! should you ever need it, is to be had at the Crown Candy Kitchen.
1.You need to know that the lines extend out of the door and down the sidewalk if you go at lunch time, so be smart and go early or late (dinner). Very casual dress; but you will see lots of politicians, cops, and other movers/shakers there.
2.Order the BLT (which will appear to have a whole package of bacon on it). Also order the best chocolate malt you’ll ever taste (the ice cream is made on-site)
3.Don’t forget to buy yourself a t-shirt. It says, “Crown Candy Kitchen” on the front, and the exit view clarifies, “This Ain’t no health food store….Home of the Heartstopping BLT!”
Everything there is great. Egg-salad sandwich, the chili, the fish sandwich w/chips, all are extremely well-executed. And best of all, it’s not $ or pretentious at all. They also make lots of candy (of course) on site, so know that your kids will bug you to buy the softball-sized jawbreaker to take home…..

Homer Simpson agrees…”Mmmmm…..bacon…..mmmmmm….”
November 29, 2006

ChrisR
QOD: As a vegetarian for the last 12+ years, I can say that bacon is my greatest temptation to eat meat again. Thankfully so many South African Merlots rich in bacon and smoked pork flavors are a cure for my cravings.