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1. December 5, 2006

   thorazine

   Top 100? YES!

   Canadian Contingency taking over!

   Rough day today, but an enjoyable episode nonetheless. It’s really easy to be all happy happy joy joy about wine all the time that’s it’s good to see criticism where criticism is due.

   It really makes me wonder about the 92 point RP score for the last wine. Maybe it’s as you’ve said time and time again…there isn’t good wine, just good bottles of wine.

   A wine I’d love for you to try (and so would canadian kid) is Matetic Pinot Noir San Antonio EQ. 90 pts from WS, but for us up here in Canada a VERY reasonably price pinot for what we both feel this package has to deliver.

   As per chilli…sorry big guy, all my stuff comes from a can that says “Campbell’s” on it

2. December 5, 2006

   Ken

   Gary,
   Brutal episode. Your honesty keeps me coming back. You’ve a fine palate. You seem to be ahead of the curve with respect to over-oaked, high alcohol wines. I like balance and finesse, dignified wines. I had a Jade Mountain 1998 Mourvedre the other night that was to die for. Decanted for two hours plus. Just a tad over 13%. Magnificent. Long live wine diversity. Long live the Wine Library. You do a great public service.

3. December 5, 2006

   Denise

   Descending Number Significance Theory #3:

   Gary is counting backward from the assigned numbers of registered users on the WLTV Forum (starting from the date the descending number first appeared) and he’s sending a “thanks for participating” email to said registered user on the day their corresponding number appears on the dry erase board.

   (I really don’t think it’s a baby…I just don’t think he could possibly contain that news!)

4. December 4, 2006

   SS Chris

   or perhaps VaynerANGST!!

5. December 4, 2006

   SS Chris

   Gary, A few items:

   1. You said that “Tanzer was a little above Robert Parker.” Did you mean that and is that true?

   2. I saw a small VaynerCLANK…it’s been so long..THANKS..LOVE THOSE…kind of a quick MiniCLANK (only 2 CLANKS), but I’ll take them anyway (for fellow VaynIACS, it was after the 2nd tasting of the Ravenswood Zin (2nd wine)…right after GV says, “I’m a little back and forth with this wine”)

   3. You also provide us w/2 VaynerTAPS (pointed out by fellow SuperVaynIAC Paul from Mendham, NJ). One 4-TAP w/ the football & then a 2-TAP with the corkscrew. These were both done during Willows Barossa. I have a theory which I would like you to confirm or deny on the next episode. I believe that both taps eminated from the internal struggle that you mentioned…it’s hard panning wines from nice people that served you a meal at there house. I would say that at the moment of your VaynerTAPS, you were going through a VaynerDILEMNA. Please confirm or deny!

6. December 4, 2006

   Susan

   Kahuna,
   You are right, I see Chocolate in several of these recipes.
   A friend of mine from Cininnati told me a few years ago to put chocolate in the chili.
   I thought at the time, that she was crazy.
   Turns out it is VERY good that way.
   I have an award for a chili cookoff with this recipe.
   I might have to try your recipe soon. Looks very good.
   Great food AND
   Great wine!
   Great stuff!
   :)

7. December 4, 2006

   Bear Down

   Man I love it when the Packers lose at home! Thanks Jets! Of course it’s easy for me to be nice to the Jets since the Bears beat them.

   Anyhoo, I’ve noticed lately that you have tasted some highly rated RP wines that have fallen quite short of his score. He does admit that he has a certain palate (punch in the mouth extracted fruit bombs, varietal charechter represented or not), but to score so many wines so high that just aren’t well made (at least lately) is disconserting. I think he has had a very positive (somebody had to bring the Bordolais back to earth in the ’70’s) as well a negative effects on the wine world. Frankly it’s not his fault. He doesn’t go around asking winerys to manipulate their wines to his taste. The market does…..and Michel Rolland.

   Alos, You and I have the same wedding ring. I noticed it in the Pillar Box episode. Mine is Titanium. What is yours?

   Go Bears (wow Rex is looking shitty lately)

8. December 4, 2006

   ChrisR

   Sluke,

   The Faithful Hound is a really good South African wine. Here’s my review:

   http://winecentric.blogspot.com/2006/08/mulderbosch-faithful-hound-2002.html

9. December 4, 2006

   Phil Ward

   Gary, Four wines, disappointment on all four, even though you were thrilled wiht the Jets win, could it have been one of those days when the stars, the moon and the wines just weren’t hitting you and the palate just right? As we both know, as professional tasters, these days do happen?
   Otherwise, I appreciate your honesty.

   Phil

10. December 4, 2006

    Sluke

    Hey Gary, nice ep-i-sode. Just started to get into wine recently and I have found your shop/show to be priceless despite the Jets homerism. Steeler fan here. How about that Playoff game a few years back?? TYVM Doug Brien. Think we can get a tasting on this?? http://winelibrary.com/reviewwine.asp?item=9172

11. December 4, 2006

    Darlene O.

    Hey, Gary…don’t sweat it. You can’t help it if you don’t like a wine. It is what it is. Great episode, nonetheless, and I appreciate your honesty. Congrats on your JETS!

12. December 4, 2006

    Denise

    Gary…I have a recipe for chili for which I have been awarded HUGE sums of money (I know you will believe this to be true). It’s YOURS, my friend, ALL YOURS when you tell me the significance of the daily descending number. NOTHING worth anything comes for free in this lifetime, Baby!! : )

    Great, honest, episode! Thank you. One favor, please. Pleease don’t use the “GD” reference…you’re shattering a Commandment every time you do.

    Concerned for your soul,
    Denise : )

13. December 4, 2006

    Matthew W.

    Hi Gary,

    I started watching WLTV last week and am loving it, keep up the good work!

    Question/request for you: I noticed you playing with your “waiter’s corkscrew” today on the show — think you could give a how-to tutorial on using it in an upcoming episode? Nice slow step-by-step (how far to screw in, best grip/position to make it actually work, etc.) on how to make them actually work right.

    As for QOTD…sad, but true, the only chili I’ve ever made in my life comes out of a can and I just heat it up. Probably not what you’re looking for!

    Thanks,
    Matthew

14. December 4, 2006

    Tom T.

    Gary,

    Congrats on the NYJ victory. My NYG are sliding fast (though they did play well).
    Great episode. You were obviously pumped. Too bad the wines were not too good.
    This is why we all watch WLTV.
    Could you please taste the Ravenswood Icon on a future WLTV episode?
    http://winelibrary.com/reviewwine.asp?item=27892
    Thanks!

15. December 4, 2006

    KAHUNA

    Susan,
    I see we have the same chocolate to our Chili- People never believe me when I tell them

16. December 4, 2006

    Rob M.

    You were going to throw the Jets ball into the camera, weren’t ya? Good thing a cool head prevailed.

    Too bad to hear about the Trapiche Malbec. When you rinsed your glass, the red color remained in the glass. Talk about “inky”! It reminded me of the Luca Malbec which I had a few months ago, and you continue to carry intermittently. Perhaps you could try that, maybe it is not a Aussie Shiraz wannabe. Similar accolades, somewhat less expensive (about $28 I think at WL).

    Oh, those Dolphins. I was thinking you should be scared, however given this past weekend with how good the Jets looked and how bad the Dolphins looked, I think the Jets should have no problem. Hey, lets make it like the last Jets-Dolphins game- does order code 2017 remind anyone?? Whattaya say, Gary? The game is even on Christmas day!

17. December 4, 2006

    StanVH

    Gary, here is my Basic Chili Recipe – It is quick and easy.

    Based on Wick Fowler’s Two, Three…Alarm Chili

    2 lbs chopped beef
    1 cup chopped onions
    2 or 3 cloves garlic
    Pinch oregano
    1 tbs (or so) ground cumin seed
    1 tbs salt
    1 tsp ground red pepper
    2 (two alarm) to 4 (4 alarm) heaping tablespoons chili powder
    8 oz can tomatoes
    1 tbs tomato sauce
    1 Qt water
    2 tbs flour

    To begin:

    Good chili is a very easy to cook. A basic recipe calls for two pounds of chopped beef. If the beef is a little fat, so much the better.
    Brown the beef, adding some beef fat to aid in the browning if the meat is lean. Put about a cup of chopped onions and a couple of cloves of chopped garlic in the pot and stir around a little.

    Then add as much oregano as can be lifted between the thumb and the finger, a tablespoon or so of ground cumin seed, tablespoon of salt, and eight-ounce can of tomatoes or tomato sauce and a quart or so of water.
    Simmer together for about an hour, skimming off the fat now and then, and add a couple of tablespoons of flour that has been stirred into an equal amount of water. Cook another 20 minutes or so until slightly thick.

    The alarms

    For extremely hot chili the tongue-burning kind, which can cut through even a margarita, add a teaspoon of ground red pepper—not the crushed red pepper used to flavor Italian food—and three or four heaping tablespoons of chili powder.
    For a more balanced taste, one in which the tru chili eater can discern whether it is moose meat or beef in the dish, cut the chili powder some, maybe even in half, and maybe the pepper can be cut in half, too.

    Adapted from a New York Times article by Martin Waldron (November 10, 1976).

18. December 4, 2006

    joe

    Gary:

    It is way more valuable for me to know what 90+ point wines to avoid than have them turn out spot on. Every wine you recommend against is of tremendous value – don’t get down over it. And I find Parker USUALLY over-rates Aussie Shiraz. It is the one region I don’t trust his ratings…..and 90 point Spanish winds under $15.

    My wife has a great recipe for Chile…but because she used to live in Cincinnati – it is sweet tasting and often people are too surprized by the taste.

    Joe

19. December 4, 2006

    PeterT

    Dog Breath Chili, the best I’ve ever tasted thus far……
    World Champion 2005

    Doug Wilkey of Shoreline, Washington, whose spicy, flavor-filled red chili earned rave reviews from the judges for its exceptional depth and richly blended character, won the honor of “World’s Best Chili” for 2005 in the International Chili Society’s (ICS) 39th annual World’s Championship Chili Cookoff™, sponsored by ConAgra Foods.

    Ingredients:
    6 ounces regular breakfast sausage
    2 teaspoons Wesson(R); Oil
    3 pounds tri-tip beef, cut into small pieces or coarse ground
    1 medium onion, finely chopped
    1 can (14 1/2 ounces) beef broth
    1/4 teaspoon oregano
    3 tablespoon cumin
    7 cloves Gilroy garlic
    2 tablespoons Gebhardt(R); chile powder
    1 tablespoon hot chile powder
    1 tablespoon mild chile power
    5 tablespoons red chile powder
    1 can (8 ounces) Hunt’s(R); Tomato Sauce
    1 can (10 ounces) Ro*Tel(R); Diced Tomatoes and Green Chilies
    3 Dried California chile peppers, boiled and pureed
    1 Dried New Mexico chile peppers, boiled and pureed
    5 Dried Cascabel chile peppers, boiled and pureed
    1/2 teaspoon cayenne pepper
    1 can (14 1/2 ounces) chicken broth
    1 teaspoon Tabasco Pepper Sauce
    1 teaspoon brown sugar
    juice of one lime
    salt to taste

    Instructions:
    Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.

20. December 4, 2006

    Susan

    Gary-
    Another super episode!
    LOVE the hat!
    Looks good enough to eat!
    Chili recipe!
    Sure – I get rave reviews on this one – but it is 6 alarm!
    I am warning you about the heat!

    Six-Alarm Chili Surprise:

    Ingredient List:

    2 cans of Light Kidney Beans
    1 can of Garbanzo Beans
    1 can of Black Beans
    1 can of Rotel Hot Tomatoes
    1 can of Rotel Mexican Festival
    1 can of Rotel Italian Festival
    1 clove of garlic
    5 medium jalapeño peppers
    1 lb. ground lean chuck
    1 lb. bacon
    2 tsp. of cinnamon/sugar mix
    2 cups of brown sugar
    1 bar of Ghirardelli Bakers Chocolate (Bittersweet)

    In slow cooker add all the beans and all of the tomatoes(none of the juice from the cans). Then add garlic and Jalapenos. Brown ground chuck and add. Brown bacon and add. Add cinnamon/sugar and half of brown sugar. Boil for at least 2 hours. Marinate in refrigerator overnight. Cook on medium at least another 3 hours. Add Chocolate and last half of brown sugar right before the last hour of cooking. Must cook for a minimum of 6 hours. Must put ingredients in slow cooker in the order listed here.

    Prep Time: 2 hours
    Cook Time: 6 hours
    Serves: 6
    Spice: Medium

21. December 4, 2006

    Dominus

    I agree with E-Rock. It’s very helpful to know what “not to buy” in the world of wine. As they say, life is too short to drink bad wine.”

    Now, let’s try some Italian Barberas and the reason I ask this is I fell upon a wine tasting on Saturday before dinner and they featured some Italian wines and the Barbera I had (Cantine Santi “Altea” ‘04) was just absolutely a joy to behold. Now I’m in the market for some good Barbera.

    Chili? Here’s a quick one.

    2 tablespoons vegetable oil
    1 green bell pepper, large diced
    1 red bell pepper, large diced
    1/2 cup red onion, large diced
    2 1/2 pounds ground chuck
    4 tablespoons chili powder
    3 tablespoons ground cumin
    2 cloves garlic, minced
    1/4 teaspoon cayenne pepper
    2 teaspoons kosher salt
    1 teaspoon ground black pepper
    1/2 teaspoon garlic powder
    3 Roma tomatoes, diced
    1 (15-ounce) can soy black beans, drained and rinsed, optional
    2 tablespoons chopped fresh cilantro leaves

    Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.

    To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.

    Go Colts! (they lost to Tennessee) and congrats to the Jets

    Sante!
    Dom

22. December 4, 2006

    Rich S

    GV,

    My chili recipe is actually already posted on the WLTV forums in the Recipe section. Check it out! It rocks!!!!

    GO BEARS!!!!

    P.S. I tried to get some of that Monkey wine from woot but they were sold out by the time I got around to it…………

23. December 4, 2006

    johnm

    Gary,
    Thanks for the woot tip on the Monkey Prize, They sold out by 3p CST, probably in no small part due to you. Chili? Get Wick Fowler’s two alarm mix and make it per directions. Not sexy, I know, but really good.

24. December 4, 2006

    Dan

    Dan’s Famous Buffalo Bayou Red

    (If you don’t like it hot, look somewhere else!)

    2 T Bacon Fat
    3 Onions
    3 Cloves Garlic
    Salt
    Pepper
    4 Lbs Ground Beef (pick ‘em!)
    6 T ground hot red pepper (NOT Chili Powder. Please!)
    3 T Oregano (Mexican)
    3 T Cumin (pick ‘em!)
    1 bottle of dark beer (Shiner Bock) (at least on bottle. You may need more)
    3 T Cider Vinegar

    Chop onions fine. Mince Garlic.

    Heat bacon fat until it smokes. Add onions and sauté until tender, but not brown. Add garlic and sauté until fragrant (about 30 seconds). Add beef. Using a wooden spoon, break up beef and brown it. Add all other ingredients. If you do not have enough liquiod (it should cover the meat) add more (beer or water).

    Cook. UNCOVERED at LEAST 2 hours at a bare simmer. Preferably more. Keep an eye on it so it doesn’t run out of liquid.

    Eat with Raw Onions, Cheddar Cheese, Beans (if you must) and homemade cornbread. (I have a recipe for that, too)

    Dan (In Houston, of course!)

25. December 4, 2006

    E-Rock

    Sometimes it’s more valuable to know what to stay away from than it is to know what to buy. Good show.

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