110 Responses

1. December 19, 2006

   hinrgman

   Bordeaux is on of my favorites

2. December 19, 2006

   hinrgman

   Congrats on #150

3. December 19, 2006

   R/Eason

   Gary,

   This was great! Thanks!

   R/Eason

4. December 19, 2006

   Louisiana George

   Congrats on 150, Gary.

   Louisiana George

5. December 19, 2006

   Len C

   top 5 yea, why i dont know

6. December 19, 2006

   FTBoomer

   Congrats on 150 great episodes.

7. December 19, 2006

   Brandon M

   150…congrats…can’t believe it!

8. December 19, 2006

   labmat

   Dugg!

9. December 19, 2006

   Eric S.

   Congrats on 150. I dugg it! I don’t have any 1999 Margaux but hey….my family’s healthy, right?

10. December 19, 2006

    waibeans

    150!!! congrats WLTV! Enjoy the moment, and here’s to 150 more.

11. December 19, 2006

    organicguy

    FABULOUS EPISODE and congrats on the 150 milestone.

12. December 19, 2006

    KAHUNA

    So if you don’t have any 99 Bordeaux and your family is not healthy what then wise guy! Just kidding with ya buddy- Congrats on 150 and what a show- always love to see those big ole expensive wines tasted!

13. December 19, 2006

    Erich

    Gary. Keep those bottles handy. I’ll stop by for a taste on my way home. Thanks for 150!!

14. December 19, 2006

    jon777

    Gary — major congrats on 150!!! Who’da thunk!

    Tim F – great job. Dissapointed that the Apple Juice didn’t score higher, as I’ve got a case of it on order. As for the Chocolate Syrup — gotta go Fox’s U-Bet next time — it’s the real deal. Maybe in a future ep, you can go a chocolate syrup taste off. As far as Maple syrup, am partial to Vermont myself.

    QOTD: On the side of the fries — I’m a dipper!

15. December 19, 2006

    Jeff

    QOTD: Gary, You could send me some 1999 Margaux to get me to come out of lurker land.

16. December 19, 2006

    Lars

    “Lowly Vikings?” You must be referring to the raping and pillaging Norsk raiders and not the football team.

    Congrats on 150!

    QOTD: I’ve got no answer for no question.

    Lars

17. December 19, 2006

    ML

    GV – Can you go back to answering some more viewer questions each episode? Even if it’s just one or two a day?

    Congrats on 150. You are the man!

18. December 19, 2006

    garyv

    Jeff welcome PLEASE start joining us MORE OFTEN!

    COME ON VAYNIACS lets all welcome JEFF and all other Lurkers from now ON!!!
    We may get more friends this way!

19. December 19, 2006

    Rob M.

    I echo the previous comments- congratulations on 150 episodes.

    I agree with ML, I really enjoyed when you answered viewer questions.

    Nice to see the big boys don’t get automatic 95+ scores just for who they are.

    Looking forward to the WL WOTM tasting notes tomorrow.

20. December 19, 2006

    HomerJ

    My hear aches whenever Gary pour out the fine juice from his glass.

21. December 19, 2006

    Jack:)

    Good show. 150 big episode it was nice to have you try some of those “name” brands.

    Great spoof TimF. Why didn’t anything smell like strawberries?
    Also I question the order of your tasting and I think you should have switched glasses between tastings. I watched this with my son (age 5), and he was really disappointed in the apple juice score.

22. December 19, 2006

    garyv

    yooooo stop reading and digg us on digg
    http://digg.com/podcasts/Wine_Library_TV
    I know, I know you have to sign up for an account, isn’t it the least you can do?
    http://digg.com/podcasts/Wine_Library_TV

23. December 19, 2006

    nikonjedi

    congrats gary!!! look forward to 150 more!

24. December 19, 2006

    E-Rock

    The wine the Fing guy spits and just plain wastes……LOL.. You just gotta love it!!!

25. December 19, 2006

    ML

    Finally bit the bullet and registered for digg. I suppose it’s the least I can do.
    I dugg it.

26. December 19, 2006

    Susan

    Congratulations Gary on 150!!!
    I am looking forward to another 1,150 episodes!
    That’s right- eat your Wheaties because
    the Vayniacs want you to live to be 150!
    

27. December 19, 2006

    Rick "The Model" M

    Still no whitehall tasting hey

28. December 19, 2006

    R/Eason

    I dug @ digg.

    R/Eason

29. December 19, 2006

    Rick "The Model" M

    I think next episode must incorporate something the the model and or whitehll

30. December 19, 2006

    MiamiDolphins

    Gary
    Congrats on numero 150!!

    Great show!

31. December 19, 2006

    joe

    Thank you Gary. What an investment you made in us today. Opening 3 first growths from your private cellar, well before they peaked…just for us. That is very very generous.

    But it kills me to see you rinse and pour and spit those 1st growths! How can you do that to Haut Brion, Mouton and Margaux?
    Joe

32. December 19, 2006

    E

    Happy sesquicentennial, happy holidays, happy digging and happy decanting.

33. December 19, 2006

    Genghis

    Congrats on 150– you should totally do a ‘tailgating’ or ’superbowl party’ wines episode.

34. December 19, 2006

    eugene

    I can’t believe it’s already 150!

    Gary,
    you at risk to see yourself aging-I saw one movie by contemporary artist who took photos of himself everyday for six years. You could see the guy getting older. Very scary.

    Great episode, although I doubt I will be drinking classified growth any time soon.

    You mention Jamaican Blue coffee flavor. It’s Blue Mountain actually, which is great but I am not sure whether you can tell the difference between Kenya AA, Sumatra and Blue Mountain unless you are nuts about coffee like me.

35. December 19, 2006

    eugene

    Gary,

    please clarify what is Asian spice. Is it one spice or mixture of several spices?

    Also, please define “fake fruit”.

36. December 19, 2006

    eugene

    TimF,

    Were you drinking, body? Hilarious intro. Thanks.

    Gary,

    When is wet t-shirt contest coming?

37. December 19, 2006

    cgf

    Gary,
    I registered and dug you.

    Cool show today. I love off-vintage bordeaux.

    Wow, 150 big ones. CONGRATULATIONS! Here is to 150 more!

    By the way, that is an incredible blend the haut-brion has. 80% merlot, 30% cabernet, and 10% cab Franc. It is obvious that the American-owned Haut-Brion is beating the Bordealais at their own game.

38. December 19, 2006

    E-Rock

    And here’s to a buck 50 more! Congrats Gary!

39. December 19, 2006

    ChadD

    Hey Gary you mention the difference between stats and comments-I was just wondering how many people are watching this everyday?
    Congrats on 150! It also kills me to see you pour those wines out.
    FYI: I Digg It.

40. December 19, 2006

    David Canada

    Excellent episode…..kicks ass. I have always underestimated 99 and will try to seek some out. What about doing a recreation of the famous paris tasting on your show…..

    David

41. December 19, 2006

    OKH

    Lurk suggestion:

    Some sort of contest where the loser has to drink the swill bucket.

    And score it.

    (Great ep, btw. Thanks again!)

42. December 19, 2006

    Ken

    Yesterday’s episode made the Wine Spectator bulletin board. You can link to it here:

    http://forums.winespectator.com/eve/forums/a/tpc/f/6826053161/m/869101504

43. December 19, 2006

    Anne

    Newbie question.. what do you mean when you refer to “old world” or “new world”?

    QOTD.. I am have come out of lurking and have seen many others as well. So I am not really sure why you ask what you have to do to get lurkers to post. Looks like what you are doing is working well.

44. December 19, 2006

    SS Chris

    Gary, WOW, 150 episodes….that’s UNBELIEVABLE. Congrats & Thanks to you and your whole crew (Erik, Chris, Brian, Jon, Brandon, Ian).

    BTW, I can tell that you want … no … you NEEEEEED(like Colonel Jessup in “A Few Good Men”) to send EACH of the VAYNIACS meeting in Hoboken on Thursday their own ‘99 Chateau Margaux. As Chief VaynerScribe, I will be happy to get back to you with the final number of attendees. I might have to attend….oh, that’s right…I already am. (Brandon…I bet you’ll fly out then).

    P.S. Are you really NOT coming to Hoboken on Thursday?..to such a lineup of SUPERVANIACS. You have got to be KIDDING!! UNACCEPTABLE, INEDIBLE, an OUTRAGE!! Gary, you know me, if you don’t come, I will be “compiling” some serious statistics from the group….like how much the group has collectively spent @ WL over the past year…or….the collective # of posts in the FORUM. And I WILL start a comment war with you.

    I’m just kidding (half kidding)…just would like to see you there. Bring Erik & Chris and the rest of the guys.

    TimF…HYSTERICAL again….was the bed head intended lol

45. December 19, 2006

    Dominus

    Congrats Gary on your 150th!

    No Marvin Harrison Appreciation Day comment? I thought the Colts would get some love from you today.

    Keep up the good work and BTW, I have a bottle of ‘95 Haut-Brion. Worth opening?

    Cheers!
    Dom

46. December 19, 2006

    lizv

    timF you’ve got him down! i love it great job just hilarious

47. December 19, 2006

    Susan

    Tim F,
    Great job!
    Your voice really sounds just like Gary’s!
    Scary!
    

48. December 19, 2006

    Tom T.

    Anyone who eats dirt then tastes expensive bordeaux deserves some love.
    Dugged the show.

    I agree with Rob M.’s comment about answering some viewer questions/comments at the end of the episode. That was a cool feature. Let’s have it again.

49. December 19, 2006

    Brandon M

    Spacewrangler is an idiot!

50. December 19, 2006

    Paul

    There’s a lot more to decanting older wines than just pouring from the bottle into a decanter and then pouring it back through a wine filter.

    The older wines put down a lot of sediment. Much of it can be quite fine, nearly impossible to remove with a filter. The way I decant an old wine (or any wine that shows sediment on the side of the bottle) is to stand the bottle up for 24-48 hours, allowing the sediment to settle to the bottom. Get a candle about 4-5 inches off the table surface and a decanter. You can use a small flashlight standing on end instead of a candle. After opening, being careful not to disturb the sediment, begin pouring the wine into the decanter VERY slowly while keeping the candle under the shoulder of the bottle. As you continue to pour, if you position the bottle correctly over the candle you’ll be able to see the point at which you start to see the sediment making its way to the top of the bottle. When you see the wisp of sediment get to the top of the shoulder, stop pouring.

    What you have in the decanter should be ’star bright’, devoid of all sediment. What’s left in the bottle I usually pour into a wine glass through a coffee filter. If it’s reasonably clear, I drink it. If it has some of the fines that get through the coffee filter, I drink it anyway – after all, it’s old and I intend to enjoy it every way I can. It’s not coming back!! I’m going to drink it!! Even if it’s a bit chewy.

    Once the bottle is empty, you can rinse and drain the bottle. After you get rid of the vast majority of the water (you may see a few droplets in the bottle) get your wine filter or funnel and pour the wine back into the original bottle. If it’s not going anywhere or isn’s going to last, just share out of the decanter.

    Anyway, that’s the way I do it. It works for me. And I don’t have to drink wine with sediment. Neither should you.

51. December 19, 2006

    Ricardo Ganc

    Congrats from Your Brazilian Fan !!!!
    I liked the 1st, loved the 100, and adored the 150th…..great job!!!
    Thank god I have a case of margaux 1999…….One less this weekend!!!!!!

    Ricardo

52. December 19, 2006

    Rich Byrne

    Gary:
    Congrats on #150. Hope that you do 150,000 more. I remember when you were too young to even sell wine at your fathers store.
    Rich Byrne

53. December 19, 2006

    waibeans

    WOW.. what a wealth of info there Paul. Thanks! And in 10-15 years when I might actually get the chance to open a bottle that fine I’ll think of WLTV.

    

54. December 19, 2006

    StefanoW

    Wonderful episode GV!

    I just acquired a 99 Mouton this past Saturday. Thanks for the tasting notes on it.

    Peace, wine, and friends!

    Stefano

55. December 19, 2006

    karl satirev

    Perfect tone, done very professionally. A great episode!

56. December 19, 2006

    Alaska1

    Ok Gary V, I you know me and I am with Lars, I know you were not talking about my Vikes taht way. Ohh And this is a Re-building year. Also I am no longer a “lurker” becasuse I know you care about each and every one of us Even if ower sport teams are having some “issues”. I hope we ahve 100,000 more showes. I don’t know what I would do with out you, Gary V and the rest of the Vanyniscs. thanks for making me laugh!

    ALASKA

57. December 19, 2006

    E

    In other news, even Elmo hearts the Jets!

    http://www.nytimes.com/2006/12/19/sports/football/19jets.html

58. December 19, 2006

    johnm

    Dugg & diggin the first 150! Salud!

59. December 19, 2006

    Nico

    hey Gary! WLTV has been dugg and congrats on 150! I look forward to many more!

    -Nico

60. December 19, 2006

    Neal

    Argghhh…stop dumping and spitting those 99 bordeaux…your killing me at the end there…rinse, chuck, pour, taste, spit…friggin’ Margaux!..are you kidding me?

61. December 19, 2006

    Jaye

    Gary, I am so happy you did this episode today. I had just completed an inventory and valuation of my wines, and was particularly upset at how much I had paid for my bottle of 1999 Mouton Rothschild a few years ago. It was before I knew much about wine and a local store was having a sale, so I thought I was getting a good deal. Then I saw this same exact wine much cheaper at other places. After your tasting today I feel much better about my purchase. The $170 I paid doesn’t seem as frightful to me now (although the “shopper” in me hates that I could go out and buy this today at some places for just $140 a bottle). I have seen this exact wine as high as $300 too — CRAZY!

    Based on your tasting I will continue to leave my bottle alone for at least another 4 years, and maybe even until 2019.

62. December 19, 2006

    Dave-from-Katonah

    Congrats on 150. I dugg, she dugg, he dugg, we all digg daily!
    Huge fan, great ep, look fwd to 150 more (at least). Spreading the word.
    One question – how long should I decant a 96 LaTour Pomerol for New Year’s?

63. December 20, 2006

    ecola

    150 episodes more than necessary. just kidding!

64. December 20, 2006

    ATL Crew

    Gary-
    Heres to the future of wltv. I wasn’t jealous of what you were tasting until you were able to bounce back from one first growth to the other to make a final judgement. Keep up the good work! You deserve it!- ATL son!

65. December 20, 2006

    Mike C

    Congrats on 150 baby! Go Jets! and all that jazz.

    I sent you my oak monster…hope I wasn’t too late.

66. December 20, 2006

    Herm

    Gary, The wines you featured were out of my price range but thanks for the vicarious thrill….Here’s to your next 150 shows

67. December 20, 2006

    Deano

    150 congrats Gary. And Tim you gotta love him haha. This show gets better and better every damn day. I still havent recieved my t-shirt however i have a slight feeling it is coming today and come on now lurkers lets all get it together and say hello. All of us used to be a lurker at one point or another. Well keep it up Gary this is great!!!!

68. December 20, 2006

    km

    the amount of wine that you dumped in the bucket to refresh the glass
    I think you can afford another set of simple wine glasses

69. December 20, 2006

    Nathan N

    Congrats on 150. I have enjoined them all.

    QOTD:Have a random drawing or pick from the comments for a couple of eppisodes. The lucky winner gets a one time free shipping code. This might help bring all the lurkers out and most will find that posting comments is fun and will continue.

70. December 20, 2006

    ChrisR

    Gary,

    What is the best first growth I could buy today for the best price? In other words, what is the best QPR within the past vintages? I know QPR and First Growth seem like an impossible pairing, but I’m wondering if there’s a $150+ bottle worth reaching for that is a value when put up against overpriced 2005 First Growths?

71. December 20, 2006

    rich loughrey

    Who has it better than you! Forced to taste Those Pantheons of the Wine World. When I grow up I want to be just like you.

72. December 20, 2006

    Dave

    #150 – Great content (I don’t know if I’ll have the opportunity to sample a ‘99 wine like one of those.)

    What does first growth mean?
    Can you recommend a resource that explains what wines to put down, how long to store a wine and how to store?

    Thanks for tasting some French wines. It’s like you are answering an email I sent earlier by doing this show (in addition to the email you already sent.)

73. December 20, 2006

    john nowitsch

    Gary, great concept and congratulations on achieving 150 episodes. Here’s to the next 150!

    Thank you LA TIMES for publishing Gary’s ad in today’s edition.

    john nowitsch

74. December 20, 2006

    Brad

    Nicely done on the Margaux. It’s amazing what surprises come from off years like 99…surprised the Haut Brion is still being so stubborn.
    Mouton is definitely the New World’s first growth in just about any vintage. Vicariously enjoyed each one through you!
    Bravo Fred Savage…I sent your Jets another jab on the eBob boards, enjoy!

75. December 20, 2006

    Sam Zen

    ok, who out there feels like they’re willing to put up some cashola for the contents of the spit bucket after this episode? Nice wines G.

76. December 20, 2006

    Joyce

    Gary, congrats on episode #150! When you mentioned that you have other tricks up your sleeve to top Friday’s CRAZY episode, I clearly envisioned you jumping out of a plane, pouring a bottle of wine on the way down….catching the flow of wine as it flies by your head! I shook my head, rubbed my eyes, and came back to reality! I put nothing past you! Can’t wait for the next 150, and more! Congrats!

77. December 20, 2006

    TimF

    SS Chris — Bed head? How did you know? I was paying tribue to GV’s changing hair styles. What was that one episode where it was really out there?

    The number of hits I got on YouTube was much higher this time than for my last spoof. WLTV is really growing…

    Can’t wait to see everyone’s Oak Monsters…

    Does the Oak Monster live on Oak Island? Isn’t that the Money Pit Island? Anyone ever watch “In Search Of”?

78. December 20, 2006

    franky

    It was greart show. I ran over this by reading LA Times this morning and I want the tote bag.

79. December 20, 2006

    Julius

    GaryV’s version of new math: 80 + 30 + 10 = 100 ??????????

    Regarding Pronunciation of French wine names, one suggestion: READ THE BOOK!!!!!!!!!!
    

80. December 20, 2006

    JimVarney01

    Great episode Gary! What would be the best way to get into buying wines like this? Futures? Also, are all bordeaux’s capable or mandatory of being cellared for 15+ years?

81. December 20, 2006

    Dion Hannum

    Gary, congrats on episode 150, it was very informative. I found this site in the L.A. Times, I will forward to all my Wino Buds.

    Dion—Calif.

82. December 20, 2006

    Mark B

    Congrats on episode 150. I’m becoming a big fan — even showing the episodes to my wife and kids every night. My wife thinks you’re a maniac … in a good way … although I’m not sure that eating dirt last week was the best way to attract lady vaniacs.

    I think you were much too generous to the Haut Brion. Given your description, I can’t imagine it scoring above 85 or so if it weren’t for the label. You speculate that the wine will eventually come around and score higher in 15 years, but I’ve seen many wines that were tight, tannic and “untogether” age for years and NEVER come around.

    And now to a point I’ve mentioned before: Do tastings like this double-blind. Further, if you have three premier crus in the tasting, throw in a ringer and taste them all blind.

83. December 20, 2006

    Portland Guy

    Anyone who includes ’skittles’ as a favorable adjective in their tasting notes of a 1st growth bordeaux should be flogged. Where’s the shame?

84. December 20, 2006

    Joe Po

    Thanks Julius. I thought I did not hear Gary correctly and then no one commented about the WL math!! Very nice episode, Gary.

85. December 20, 2006

    E

    Julius: it’s a HUGE wine.

86. December 20, 2006

    The Raging Platypus

    Allright, Gary, you were pleading so hard for the lurkers to come out of the woodwork that I actually started to feel bad for not commenting earlier. Y’know, as if a piece of my soul were lost in the dark, swirling depths of your Bordeaux spit bucket, only to be reclaimed if I either marched over to Wine Library to drink the last Vaynerspit-dregs of those first growths, or finally leaving my mark here on this board.

    It was a tougher decision than I expected. =P

    Congratulations on episode 150, and thank you for helping me learn more and more about wine everyday!

    QOTD: Um, could I have my soul back? I keep losing pieces of it after every Giants game.

87. December 20, 2006

    Capt M

    Very, very, very, very nice (and interesting) episode. Such a nice way to commemorate the 150, specially for those of us who CAN’T afford any of these bottles. Tim F, the ending was so hilarious!! I’ll get on to working on my Oak Monster, to see if I can come up with something.

88. December 20, 2006

    Eric

    I noticed that SS Chris mentioned there are some fans congregating in Hoboken on Thursday night, and I would like to know the specific venue if possible, as I will conveniently be in Hoboken on Thursday night as it is. ‘Preciate it.

89. December 20, 2006

    JayZee

    Gary,

    I do not feel jealous at all – okay, maybe just a tiny little bit, but not that much. Besides, in my cellar I have a bunch of lesser (than 1st growth) Bordeauxs. The reason is that my wife and I got married in 1999 so I wanted to get a bunch of decent Bordeaux to drink over several years. I have some Le Gay, Pontet-Canet, Leoville Poyferre, Lynch Bages, and Pape Clement. I’ve tried a few of them and they seem pretty decent thusfar. I think 1999 was at least a decent vintage in Bordeaux.

    Congrats on the 150th ep and hoping for many, many, many, many more…

90. December 20, 2006

    Large Format Fever

    Hey, coming out of “lurker land”. This is a pivotal moment in my life….. Hey Gary, perhaps a large format episode would be cool….. There is nothing cooler than poping a 5L with your great freinds!!! CB

91. December 20, 2006

    Radders

    Gary, what a great episode at 150 so far congrats.

    You’ve made me a very happy man, very happy! I’ll tell you why, I’m a final year medical student at Oxford University in the UK and my final exams end on the 25th of January. I dont have enough space for laying down a huge cellar of first growths but I do have a bit of a collection going – and the king of the collection in my 1999 Chateau Margaux – he’s gonna get popped the evening after I finish my exams – some steak, some friends and that bad boy.

    2ndf point, have you thought about marketing your spit bucket assemblage 30% Margaux 20% Haut Brion 20% Mouton and 30% spittle. I’m sure someone would buy it. But seriously, how much did the wine you used to rinse the glass cost $5 a go – couldnt you have used water or a fresh glass – some of us would die for that much good wine =)

    Cheers Gary

92. December 20, 2006

    Jtk

    Great show! Congrats on 150, Keep up the good work. Cheers~~~

93. December 20, 2006

    Dale

    Lurker – answer is – Ship to Michigan – If I could buy, I would participate much more. Lame I know, but the truth.

94. December 20, 2006

    AlanV

    I am a lurker – and I love your show. Congratulations on #150… What do I want to see? Some very easy way to taste some of the wines along with you so I could calibrate tastes and also gain some vocab/taste links.

    I am building a ~300 bottle rack in my basement (in a closet) – not ideal conditions, but looks like I can get between 58 – 65oF and ~30-50% humidity. I would also really like to hear what you think “seminal” bottles are for a cellar of this size, given a middle-of-the-road budget.

    Believe it or not, the Stillers will make it to the playoffs this year – against all odds – but they found their A-game again! Go Phins (they are such spoilers)!!

    Keep up the great shows! Thanks

95. December 20, 2006

    Suzanne

    Congratulations on hitting Episode 150.

    But am I the only one who nearly choked every time Gary casually rinsed the glass between those $150 bottles of 1st growth Bordeaux WITH BIG SLOSHES OF $150/BOTTLE 1st GROWTH BORDEAUX?!

    Holy crap.

96. December 20, 2006

    Lawrence Leichtman

    Well, you outidd yourself but I doubt I will ever taste any of those wines (sigh). I did invest in 2nd and 3rd growth futures in ‘99 so I’m expecting great things from them in about 10 year or so. Thanks again Gary.

97. December 20, 2006

    Tom Kirwin

    Great choices for 150!

98. December 20, 2006

    Chad M

    Gary you mentioned that you were drinking these wines really young. I found a great article on an instant aging machine! Talk about instant gratification. I wonder if it’s any good.

    http://www.techeblog.com/index.php/tech-gadget/video-instant-aging-wine

99. December 20, 2006

    Jaye

    Chad M – I checked that out. I wonder what that will do for the future of the wine business if that technology is brought into wide use! Imagine classy Bordeaux aged to perfection in 5 years rather than 20! Can’t imagine anything taking the place of time though.

100. December 21, 2006

     chito

     Amazing?, Unbelieveable?, Come on Gary , you are just starting. Many, many, many more episodes from now you will know what I mean. As always your motto is reversed, but keep up the good… great work in educating the masses. They are listening.
     Al

101. December 21, 2006

     LXA_Harris

     Congratulations on your milestone! The most expensive wine I’ve ever had was $22/bottle, so I wish I had some sense of what it was you’re talking about with these wines. Oh well. I figure I’m living my wine-loving life through you. Keep on Enjoying!

     On the whole new-world old-world thing…. do you have some very, very, very polar wines (one extremely old-world and one extremely new-world) that are common and under $20? I want to taste side-by-side to truly understand the difference.

102. December 21, 2006

     mr.francophile

     Congrats one the big one-five-o! Finally an episode Mr. F can truely apperciate. Nice line up. Glad to see my sleeping beauties are doing well. I may have to pop a margaux in the near future. I found your notes on the mouton quite interesting. Usually pauillac has more mineral tones than what you described, no earth, led pencil, or barnyard? Say it aint so…….. Huge mouton fan, im definately curious, but think i’ll wait for it to put on somoe secondary flavor profiles, let it get rid of the baby fat a little. Speaking of sediment, were any of the bottles throwing of any sediment, for bordeaux their still young, but would like to know. Cheers!

     BTW- You’ve chugged d’quem and cristal, you need to drink some fine 1st growth red out of the bottle to round it out, perhaps the margaux, followed by a lil screagle!

103. December 23, 2006

     Joe P.

     Congrats on 150. Sorry I’m late to the party…work, kids, you know. Anyway, thanks for the first-growth treat. It’s nice to drink vicariously through you! jp

104. December 29, 2006

     Mindmuse

     Dude!, you’re rinsing your glass with $30 worth of premier grand cru Bordeaux. Surely you actually own more than one Bordeaux glass. I think I’d use a clean one for each bottle. Are you just doing that to be cruel to us?

105. January 1, 2007

     Vinacull

     Gary,
     Big congrats on 150, and this was a great way to celebrate. Like the other commenters, I can’t believe you were rinsing your glass with 1st growths at about 30 bucks a pop! Back from the old school days, I give this EP a 95. With brutes like this, you could have used some Iron Shiek or Hulk Hogan for tannin support. Cheers, CK

106. February 22, 2007

     TommyBoBo of WI

     Oh, My, GAWD!!!! Can I drink out of the spit bucket??!!

107. June 11, 2007

     vivaitalia

     You said the Margaux was perfect and scored it a 96. What could it possibly take to get a 98-99-100? Actually I think 96 is the highest score i’ve seen in any WLTV episode.

108. February 17, 2008

     Fangorn81

     QOTD: Hmmm…a Rothschild wouldn’t hurt!!!

     Ha.

109. February 16, 2009

     JBooms

     Ok, ok…I am delurking.

     Currently going through every single episode, in chronological order. Hope to be caught up in a couple months.

     On the Bordeaux front…I’m still kicking myself for not purchasing a second bottle when I bought a ‘90 Leoville Barton for my former boss ten years ago. I know… second growth, not first… but you get the point.

     Hoping to make a journey to the Wine Library soon.

110. October 6, 2009

     John J.

     Nice episode Gary, noticed you pointed out that alot of folks are requesting episodes you have already done. what a shame.
     Well I have 1 you havent done, and have never even mentioned. In fact I’ve never heard of anyone do a blog on this wine. Although any material I find on this wine has always given it nothing but praise, sometimes astronomical accolades.
     So Gary my question for YOU is, WHEN WILL YOU BE DOING AN EPISODE ON VIN JAUNES?

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