What happened to the Friday “Couch Chat,” man?!!?!?

Gary,

Great episode. Just listening to you go on and on about the Casa Emma – I knew it was something special.

I had an idea for an episode…

What about picking three nice wines in the 90 – 92 point range, opening two bottles of each, tasting both, and noting the differences and similarities between the two bottles? I think that would be an interesting episode.

What do those 3 letters on the bottle neck closure mean? is AAA really the best region (center of center) with the rest decreasing as you get further out?

and by the way? with most wines rating from 84 – 94 and you almost never hear of a wine less than 80 say, why aren’t we using a 10 or 20 point scale?

I love your show. I think I’ve seen them all!

Johnmaki – I agree 100% Decanter, a British wine magazine which I feel is superior to Spectator, uses a 20 point scale. Anything over about 16 is good. Plus, it takes away that 90 pt threshold. You know what I mean, if a wine gets 89 no one buys it, but if it gets 90, everyone wants it. That’s very dumb in my mind. I would even go so far as to say not to have points at all, but just a scale that ranges: terrible, really bad, bad, fair, average, good, really good, great, and (nearly) perfect. Wine is (or should be) a work of art like a painting or peice of music. You can’t grade a painting or piece fo music as though it were a math test. It is wrong to do so with wine. It would also do to have separate scales for “real” wines as mass-produced factory wines. Many branded wines taste ok, but there’s nothing “real” or “true” about them. they jhave nothing to do with each other. Just like you wouldn’t judge fast-food joints and Michelin stared restaurants in the same way — or even in the same publication!

Great episode Gary.

QOTD – getting sucked into the foolish arguments about people feeling “cheated” by WLTV. I’ve never felt that way and feel I wasted my time on those blogs that went deep into the evening last week!

Keep up the good work GAry!
Bryan

Bryan…some have put a lot of work in themselves. Keep that in mind before judging!

GV, you have to do an episode on how to properly open a bottle. There are too many people out there who have no idea how to uncork good wines. Thanks man…you’re great! Keep it up!

DR

Great episode Gary. Hope I can get my hands on some Casa Emma in the Chicago area.

Johnmaki and Metal Dave — Interesting take on the ratings… I like it.

QOTD – I’m disappointed that I waited too long (perhaps 3 years too long) to start looking for a new job. It’s time for a change!

got to find some of that casa emma?..though isn’t the vanilla one of those new world things that new oak treatment gives to all sorts of wine and that in the end makes the wine can’t undifferentiable from anything else? sort of mixed feelings about this gary

Super ep. this time. Glad you shouted it out loud that it’s the wine discourse that prevents them from getting rates according to their true value. Everybody is screaming for Supertuscs, Bruns or Bolghs, but forgets that there is also smth else out there. With Chianti it’s not even that bad: think of Morellino di Scansano and Carmignano, also Sangiovese (even more than Chianti) and they can be so darn elegant and refined.
Yet, I’m pretty upset about the idea that Sangiovese-old-style-Chianti can’t be good. You know, in fact the Sang. has only a very tiny amount of anthocyanin pigments, so it’s natural that the colour isn’t baffling, also that vanilla tinge … not really a match to Sang. I think it often overwhelms the subtle sour cherry, violets, liquorice (the traditional wooden sticks) and anisy liquorice (the sweets). Chianti originally was raised in ‘botte’, huge, upright installed wooden barrels, that were used for ages. They don’t give a vanillary scent to the wine, only add elagitannins. ‘Botte’ are made of Slavonian oak or often chestnut. That’s makes for a very big difference. So, watch it Garry, I am not saying that vanilla in Chianti is wrong or smth stupid like that (when a wine is good its good, that’s all – I don’t sip the glass with my brains, but with my mouth), but this dark colour, vanilla, hefty body and all, it’s just smth that’s a bit ‘into’ wine discourse today. That’s all, it’s Parker/WS-style. Nothing wrong with that, but, to me, it’s not to be taken as a measure to rule all others. And of course, this has nothing to do with the ridiculous discussion about whether international grapes like Cab. Sauv., Merl., Shir., Chard., should be planted in Tuscany or not. If they grow ok there and deliver excellent wines, why not? When they come to threaten diversity, this is another thing though … (lazy marketing, lazy consumption, conservatism in criticism?).
That’s why I’m going berserk for a bottle of Ugo Bing, Riecine or Montevertine: they have very OW stuff, but they can also deliver great modernized wines. I prefer the OW’s of course, but I’ll never bash the others. So, another reason not confuse tradition with a reactionary stance (hate that, really HATE that, …). That’s why I think Casa Emma is great, however sometimes overdone and to much of a market slut. That’s why I positively hate Banfi (that’s not Brunello folks, but flabby, overextracted, sugary grape juice, yuk).
C ya.

Episode would have been better w/ a basket Chianti thrown in there. 🙂

WHY AM I MAD?!?! Cuz I only learned about Wine Library TV about six months ago and have to watch it for about 19 hours a day to catch up from 1. Oh yeah, Chianti is good too. Very Italian.

Gary great to see you taste some other Chiantis – I was one of the complainers about your choices the first time around. There are a lot of amazing wines being made here and the overall quality of the region is getting better all the time.
I also just watched a bunch of other episodes – your Italian pronunciation is getting better, but you have to put the final “a” on Sangiovese – “San-geo-vays” sounds horrible!

Gary great episode. Love the Chianti. QOTD: I’m still mad i didn’t buy more 82 & 96 Lafite most of all, also Clone 5 when i had the chance, and that i haven’t tried the Casa Emma yet. Cheers ~~~

It weirds me out when all the bottles make a sudden shift to the right. You must be inadvertently doing something with the table cloth.

Gary, where can I find the 2003 Casa Emma Chianti Classico Riserva???? I live in Washington state and am trying to find a store that sells it. Could you please help me out? I would rather buy the wine in person so I have it right away so I can surprise my husband! I’m starting to enjoy wine more and I love watching your videos! Please e-mail me back with any tips you have at Aet01@hotmail.com! Thank you again for your description of a great wine!
Sincerely,
Amy Reasoner

Gary,
Thanks so very much for fueling my passion for wine. I often turn to your video blog for inspiration and you come through in spades with your honed palate, wit and candor. I am angry with myself because I can’t stand intolerance or hypocrisy. We need room for these things.
Cheers, T.

Yo G, trollin’ some of the earlier episodes (again), tooooooooo muuuuch
FUUUUUUUUUUUUUUUN !!!!

qotd: That i was a “lurker” for awhile….. 🙂

Yes, great episode.
“Nice rug.”

qotd not discovering wine earlier

Gary you should tackle a vin jaune on the show sometime

one of the rare episodes where Gary actually drinks from all wines!!! I like Villa Cafaggio too 🙂 Haven't found Casa Emma so …

QOTD: I'm mad that I can't find that 2003 casa emma

Dude Chianti’s totally get, not a bad rap, but definitely aren’t given the respect that they are due at times. I have had some awesome Chianti’s that had low scores and I never really thought about it until you explained that. Thanks for the info and looking forward to hearing you talk here at VT soon.

CKC-Virginia Tech