146 Responses

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1. January 18, 2007

   Dave-from-Katonah

   That was an awesome cork toss/bounce and an awesome show.

   QOTD – Right now, I’m into those NZ pinot noirs you turned me onto last week (Blackridge), but I’m also just getting into some Spanish wines…had the Alto Almanzor Este last night and will try the Ercavio, Cleo, Finca Sandoval, and Tierres de Luna soon.

   It would be cool to do a remote show while you’re away, but won’t Liz kill you?? Have a good time without the Vayniacs on your vacation and don’t think about us. Rest, relax, refresh, then restart another strong run of episodes.

   Thanks so much for all you do. I’m learning a lot.

   BTW does Erik’s announcement tomorrow have anything to do with the countdown???????

2. January 18, 2007

   Jason G.

   Great episode. I love Rieslings, too.

   QOD – I don’t think it qualifies as an addiction, but my wife & I hosted a tasting party in which everybody had to bring a really (or relatively) obscure varietal. The one recommended to me by my local wine shop was a Petit Courbu from Les Jardins de Bouscasse. Fantastic white wine, and totally unexpected – sweet yet solid, with lemon and sugar. I’ve since bought some others for our own collection.

3. January 18, 2007

   GottaGoDrink

   Gary- Super episode. I’m trying some Riesling lately and like mine toward the Kabinett end of the sweetness. If you are gone for two weeks or less, don’t tape shows, just take a vacation.

   QOD- Monastrell/Mourvedre. Rustic for the winter.

4. January 18, 2007

   Sam Zen

   Is the ‘05 Gerwurstrameiner (however the hell you spell it) vintage in Germany as good as Reisling?

5. January 18, 2007

   mikeyrad

   Great episode! I’ve loved German Rieslings since my senior year in college when I took a winetasting course. It was a science credit! I remember tasting Kabinets Spatleses, Ausleses and a Trockenbeerenauslese that cost $180 way back in 1979, WOW! Basically, I like any wine that I can pair with food. That includes Gruner Veltliners from Austria, NZ Sauvignon Blancs, Italian wines from Piedmont (Barolos, Barberas, Barbarescos), Tuscany (Chiantis and Brunellos), and Sicily (Nero d’Avola) and of course French Wines. I’m also finding that there are some very nice wines from Long Island and the Finger Lakes.

6. January 18, 2007

   CW

   Herr Opheim,
   There are 6 really if you’re talking about sweetness, which from less to more is as follows -> Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese. The trocks are amazing, few things can be so sweet and so good. For pronounciation, you can’t really due Kabinett injustice. Spätlese is really Schp-ate-lay-zuh (I missed the umlaut before) – Beerenauslese is Bear-in-ows-lay-zuh (ows is like meows less me) – Eiswein is Ice-Vine – The Trocken is -> just add Trocken (say it with your best NJ accent) to the aforemetioned Beerenauslese. The tenet the assures teh sweetness or ripeness of the grapes into the above categories is Qualitätsweine mit Prädikat. Say Kval-ee-tates-vine-eh mit Pray-dee-cot. Now we can all speak german.

7. January 18, 2007

   mikeyrad

   On reading a German Riesling label: If you’re looking for dry Rieslings look for the word Trocken on the label. It means dry. For off-dry look for Halbtrocken. Therefore, a Spatlese Trocken will be a dry wine.

   However, don’t get Trocken or Halbtrocken confused with Trockenbeerenauslese. That’s the sweetest and most expensive German Riesling. The German equivalent of a Yquem Sauterne.

   http://www.germanwineestates.com/understanding_german_wine_labels.htm

8. January 18, 2007

   Matthew L

   Gary you are a nut! I can see you played a fair amount of Quarters in college. (Well maybe not because you couldn’t find enough people that wanted to chug wine )

   Great show. While I listened, I opened the Terrior Blog in another tab and read the piece on sugar in German wines. What a great tie-in today.

   I’ve been building my shopping list for about a week now, and I think the Von Hovel just rounded out my case.

   QOTD: I am addicted to Rhone blends and Shiraz. However…I have been on a serious Sauvignon Blanc kick lately…thanks to you having me put three bottles of Vavasour in my cart.

   Congrats (prospectively) on the much-needed vacation. I hope you completely check out, unplug (intended Matrix reference), and just enjoy time with your wife and family. Cheers!

9. January 18, 2007

   Wil H

   QOTD: currently diggin Shiraz / Syrah.

   Enjoy your VAY-KAY-SHUN!

   I like Kahuna’s idea…
   If you feel up to it, Iron Man, do several pre-taped one-bottle episodes. We will still love you if you don’t, but it’s like a drug, we need our VAY-NER-FIX!

10. January 18, 2007

    MiamiDolphins

    What a profound effort! Gary keeps delivering the goods day after day. Another Great Episode!!!

    Thank You, Thank You for showing us these great wines.

    GaryV in front of our eyes is becoming the Anthony Bourdain of the Wine world.

11. January 18, 2007

    TampaSteve

    Big G your heading down to my end of the world. If your anywhere near Tampa we would LOVE to have you over. QOTD…I have been big into Bordeaux for the past few months.

12. January 18, 2007

    Justin

    I might actually have to open that bottle of 05 German Riesling I’ve been holding on to. Nice episode! Everbody seems so into the 2005 vintage, I’m suprised it took you this long to do this episode. I think I’m generally more in Alsace Rieslings than German ones, but I have some more exploring to do.

    I’m drinking:

    2004 Twenty Bench Cab (This is the best under $15 bottle I’ve ever had!!!! I can’t stop drinking it)

13. January 18, 2007

    Eric Opheim

    Vacation is vacation. The whole point is to get away. We will be here waiting for you when you get back. You said there were 5 or 6 levels of rating German Reislings, but only covered 2, what are the others?

    QOTD: My current common varietal is Syrah/Shiraz.

14. January 18, 2007

    Dan R.

    Great episode – I have tried the Johann Haart Piesporter and the Wegler Estate lately and have enjoed both. Question – how long can you put down (celler) a Riesling?

    Dan in Kansas

15. January 18, 2007

    waibeans

    take some time off man.. enjoy being with your family!

    the vayniacs will be here when you get back.

    La Chiam

16. January 18, 2007

    Portland Guy

    I may have been sitting next to Sal in Heidelberg enjoying wine from the same cask. But we would then go down to the Red Lion in the late afternoon to enjoy the suds with a brat. Enjoy the vacation Gary, we will live w/o WLTV for a few days. That will make your return even more special.

17. January 18, 2007

    ML

    Great show!! So many items you covered today. First of all, when you were talking about the Reinhold’s color, I think you compared it to Hulk Hogan’s locks(hair)…which you called gorgeous. Yikes.

    Does Jolly Rancher make a pineapple flavor? Life Savers does. I like it. I think it’s in the tropical flavor roll.

    While you’re on vacation…any chance you can just pre-tape a few shows…just a couple a week. Do only one bottle per show. Or any chance you’d be willing to let one of the WL staffers do some guest spots? Just a thought.

    QOD: Grapes I’ve been recently into…over the summer I drank a lot of Albarinos and Gruner Veltliners. Perfect for warm weather. I need a new winter grape varietal to get into.

    See you tomorrow at 4:30!

18. January 18, 2007

    stewart l

    Great episode-will have to pick up a couple of these. One of my patients brought me back a riesling from his family’s estate in Germany. I’ll have to try it this weekend
    QOD-Presently, I’m addicted to Zin(actually, allways have been) and Grenache blends. Also love Alsatian Gewurztraminers.

19. January 18, 2007

    Salvatore

    Gary…….. You just brought me back to Summer of 1962 Heidelberg,Germany on the terrace of the Old Castle overlooking the Neckar River. Drinking chilled Riesling, 50 cents for a large 12 oz glass. No pains after a few of these. I liked the wine better than the beer; and the beer was fantastic. You certianly reminded me just how delicious German wines are.
    Maybe…..just maybe; if you need a little break from vacation you could do a couple of shows.

20. January 18, 2007

    Rich S

    Oops, QOD: Right now I am all about rieslings and zins. 2 definite separate ends of the wine spectrum…………

    Take a break GV. Everyone deserves one…………

21. January 18, 2007

    Herm

    My first wine experiences were with German white wines…..I have enjoyed them since the late sixties….one of my favorites is Burg Layer SchloBkapelle Spatlese….My favorite grape is Cabernet Sauvignon….Looking forward to the live show tomorrow…

22. January 18, 2007

    Wine-o

    I just read an article about German Rieslings yesterday. Pretty interesting. How they stop the fermentation process to keep some residual sugar so it offsets the natural acidity due to the cooler climate, yada, yada, yada.(run on sentence?) Non the less, I have been using Reislings as a cross over or stepping stone if you will for the wife, tring to break her away from the white zins and white merlots. It seems to be working thus far, yet there is still alot of work to be done there…

    QOTD: Anything Spanish latley

23. January 18, 2007

    PL

    Repeat after me

    Spatlese = SCHPAT-layzh-uh

    Auslese = OWSH (as in Auswitz)-layzh-uh

    And PLEASE stop telling people about riesling. We DONT need the Napa cab horde discovering our secret.

24. January 18, 2007

    Rich S

    Woo hoo!!! Just the episode I was looking for. Thanks for taking care of this subject GV!!!!!

    I will be placing my order shortly…….

25. January 18, 2007

    Orion Slayer

    Rieslings . . . I haven’t been impressed with them (I’m a wine newby though.) They don’t seem as complex as red wines. Maybe I haven’t had the right one. I will educate my palate and look for some of the ones you sampled today.

    (Do you guys have pet birds in the office? I hear birds chirping on the shows often.)

    Vacation – Take it and don’t do extra episodes before you leave. Great wine makers will not produce wine in a year that the grapes are not up to par. Leave us wanting more. Besides, we can always go back and watch the past episodes we missed!

    QOTD – I’m addicted to fruit bombs, cabs and zins especially. Maybe it’s because I’m so inexperienced, but the Cabernet Sauvignon, Shiraz and Zinfandel grapes make my mouth HAPPY!

    (If I was ever on a wine-cork basketball team, I’d want Gary as my shooting guard! Nice bounce shot today.)

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