Comments on: Corvina Grape and Why Gary Vaynerchuk Loves It. – Episode #193

By: John J.

John J. — Sun, 01 Nov 2009 18:39:11 +0000

qotd at the moment vin jaune’s and how hard to find and unique they are. Which btw would be a good wine to see you do an episode on Gary

By: Fiorentina!

Fiorentina! — Mon, 19 Mar 2007 23:40:45 +0000

Great Episode…very interesting and descriptive analogies…you really have a way with words. Being an above average fan of Amarone..one that I would say is a must try is the 2001 Masi Amarone. I would say that isn’t fully at it’s prime (yet), but is very drinkable.

Just curious, would it be possible for you guys to try some Madeira or Duoro Porto OR could you tell me the main differences between the CA Barbera, Barbera D’Asti, & Barbera D’Alba? I’ve never had a Barbera from CA and have noticed the D’Asti to be lighter in body than the D’Alba…is this the difference in body common?

By: Malarkey

Malarkey — Mon, 19 Mar 2007 05:04:34 +0000

great ep. QOTD: LOVE and am totally seduced by dessert wines. Stickies take the place of food desserts, IMO. Much more satisfying. Some I could just sit and smell all night.

Your description of the Recioto is intriguing… and while it’s pricey, I’d go there in a “I deserve this” sorta moment.

By: ThomasS

ThomasS — Fri, 16 Mar 2007 18:14:36 +0000

grrr, dropped my glass of beer …
so: …o know about. Figuratively or virtually? Everything knew and exciting, the feeling of that smth ‘beyond’ and of course every gob of good food or every decent glass of wine …

By: ThomasS

ThomasS — Fri, 16 Mar 2007 18:12:35 +0000

At last Gary, but only just a start with the Italian grape month … grrrr. Still waiting, yearning for it!
I am also that sour, pickly kinda guy, but then I mist admit that a good Coteaux du Layon Chaume, a SpÃ¤tlese or more German Riesling, a good Sauternes, a Banyuls, a Vin Santo, a Recioto, a Picolit have e go nuts everytime when they cross my palate. I love them with some Pandorlo (if you don’t know that, seek it out), a fluffy chocolate cake, or just on their own … .
QOTD: seduced? Literally nothing or no-one you nee t

By: DaveyDonut

DaveyDonut — Fri, 16 Mar 2007 02:11:10 +0000

Aaghh…. so I finally cracked open my ‘05 Bussola Valpolicella bg tonight, and you’re right… it’s terrible. It tastes like rotten lettuce! You know the kind… it’s sitting in the back of one of your fridge drawers and you totally forgot about it. A few weeks later, you’re hunting for a tasty treat when you open the produce drawer and there it sits… a bag of wilted, black lettuce, and half of it has some how turned to liquid form, and it’s just sitting there decaying like a rotten tooth! Yeah.. yeah.. that’s what this wine reminds me of. I love Valpolicella (and I love lettuce!), but this is definitely the worst one I’ve ever had. And Bussola is supposedly one of the greatest producers in Veneto! Maybe I should try sticking to his TB wines… the Recioto bg I have better not be as bad as this Valpolicella and the bg Amarone in this episode! Ugh…

David

By: NY Pete

NY Pete — Mon, 12 Mar 2007 23:17:34 +0000

GaryV can you get me any of 2001 Allegrini ?

By: Steve R.

Steve R. — Sat, 10 Mar 2007 22:37:35 +0000

Thanks for the return of Italian varietals! I like Valpolicellas with food — I usually pick up a pleasant bitterness on the finish that gives them a clean taste. Anyway, I enjoyed the change of pace.

QOTD: Wine-wise, I have been seduced by Brachetto D’Acqui. It’s dark pink, bubbly color and floral raspberry flavors have won me over in a decadent kind of way.

By: JimVarney01

JimVarney01 — Thu, 08 Mar 2007 16:18:08 +0000

Bad hair day? Great ep, I haven’t left a comment in a while… what’ the heck is wrong with me?!?

LOVED THE 2 VAYNERCRACKS!!! INSECTS… !!CRACK!! HA I have a terrible habit of cracking my knuckles, and drinking wine, glad to see we’re kinda on the same page lol!

QOTD: Black n White photos, great red vinos, and a long cool woman in a black dress (or skimpy undies)lol.

By: TR

TR — Wed, 07 Mar 2007 19:26:59 +0000

Anyone wishing to throw away their Ch. Y’quem can give them to me. Interesting observation that the dessert wines seem to be graded on a curve. Even the 2nd or 3rd tier quality wines regularly are scored north of 90 points. Whereas tannic monster wines don’t seem to get much cred til they’re 20 or 30 years old then they’re upgraded to 96+. Perhaps reading between the lines Garys saying that wine critics like stock gurus/analysts are a bunch of numbnuts.