24, Male, in Charleston, SC

I grew up in northeast NJ though, go Jets!

36, Male, Springfield(the only TRUE Springfield), Missouri

Arrgh! Just watched the episode today and missed out on the shipping deal.

Did Gary ever re-taste the cooked wine after it cooled to room temperature? Since I already saw the Clef Du Vin epsiode, did cooking the wine result in a better ageing process than the gizmo? If not retasted, perhaps another episode.

QOTD – 49, Male Springfield (yes, I know), VA

Thanks

QOTD: A – 39; S – M; S – WI (WLTV Party in Milwaukee soon???

QOTD – 26-m-ny

fully agreed on the temperature issue, my favorite pouilly fuisse is so much better at 65 degrees than at 45

Aw, bummer, I’ve been out of town for the last couple weeks and I missed out on the sale. Oh well, still having fun catching up on the episodes I missed.

Anyway, nice to see some heat experimentation! I’m still wondering if the wine can make it cross country in the middle of summer though. It’s so gosh darn tempting with the Customer Appreciation Sale too!

QOTD: 23-M-CA

Catching up on old episodes from vaca last week – excellent show Gary, you are creative! Would really like to see an episode where you do the same thing, but leave the wines at the temperature extremes for a week. Then bring them back to cellar temp and hold them for three months. Then taste …

BTW – please don’t put my futures order on the roof. Appreciate the offer to pre-age them for me, but I’m old school, like to do that myself!!

QOTD: 44-M-MA

Good DYI episode!

23-M-Latvia (Europe)

Thanks for the discounts and the assurance that we can ship in the summer and it won’t kill the wine if we drink it soon. Unfortunately I’m about 2 weeks behind and missed out on the deal. 🙁

Age/Sex/State: 34/M/NC-USA

QOTD: 31/M/KS

Great episode!

QOTD: 31/M/Asia

GREAT episode! Much more educational which I love. QOD: 29 as of 7/30, male, NJ baby

QOTD: 28/M/Hawaii and bummed you don’t ship to hawaii
So if you think it may have been in the oven too long (overheated)…then you should open it as soon as it cools to room temperature, or open it right away and wait to drink it until it is at room temp?

qotd: 29/M/Missouri

This was so interesting. I loved that the heat brought out the ricola aspects in the wine!

QOTD: 22, Female, RI or WI

26-m-Fl. Love the episode! I agree with you about things being too cold but I like them right in between cellar and room temp. Obviously room temp here in Florida is A little to high for pleasant drinking. I do find with some whites that are over-acidic, cooling them considerably helps make them more palatable. Why don’t you do the Le Macchiole merlot sometime, i’d love to see you critique a 100 point wine.

QOTD: Age: 36, Sex: F, State: Ohio

Finally, it has been recognized that cooked wine is not bad wine, in fact, sometimes it makes the wine tasted better when brought down to room temperature, hence the accelerated aging aspect. Thanks so much for educating people on this important aspect because many people do just leave wine in their cars only to get cooked.

Qotd – 26, Male, Kansas.

But still a Fort Worth Jerk!

Age: 26, sex: F, From Bulgaria.

20,M,WI

Great show. Interesting topic.

One of my favorite episodes so far. I was shocked to see the hot wine come out so well. It will be intresting to see in the future if other hot wines (tasted at room temp) fair as well as this one. You wont see me doing that to my 2003 d’yquem, though. QOTD: Male, 29 Washington, and changing the wine world.

qotd: 21, m, michigan

39 from Maryland!!!!

32 m iowa