Wow, I've just found the most annoying, crap talking yank idiot in the world.

Penfolds Grange shouldn't be wasted on your pallet.

Palate.

It's always fun to see someone who is both pretentious *and* stupid.

you are totally talking about Mossman... from He-man her had this wooly feeling skin and a very distinct aroma

Intresting to see those changes. Not sure I like the skunk/witch aromas, but hey, like you said we're all snowflakes. QOTD: Id have to say a 1978 Kopke port. Bought it cause I turned 30 in 08 and the next day it opened up (to me) a little more. It was still awesome awesome stuff. God I could drink port every day.

QOTD biggest overnight improvement for me was root 1: cabernet sauvignon 2006 i think... it was really the first time i'd noticed a huge improvement and really got me hooked on trying leaving a little to try the next day. I'm sure it was mostly just the tannins breaking down so i could taste the fruit or whatever but it was big improvement. thank you very much gary for inspiring those sorts of experiments!

interesting how much the Grange changed and that the sassicaia was still awesome. I always assume wine left out in a decanter for a day will suck.
QOTD: Cant think of a good example, I have the old school wristband though! BTW, what were those what appeared to be paper WLTV wine bottles rubber-banded together?

What is the deal with wine reviews and wild boar?? Why is it that so many reviews for cabernet state that it would go great with wild boar? How many people have ever had wild boar? How often do you ever see wild boar offered on a menu or behind the meat counter at your local butcher shop? Who started this trend and why do wine reviewers seem to think that so many people out there eat wild boar on a regular basis and might choose to pair the wine in question with their next meal?

QOTD: Clarendon Cellars Old Vine Grenache (not $100 retail, but north of $100 in a restaurant).

I have an old school wristband

By far the most dramatic change I've seen is in the Anabella Cab. I opened it and hated it, it was all fruity and sugarfied. About three hours later it had opened up and become quite refined. It even had some nice vegetal components.

A few months ago I was at Target, and got a cheap Cab Franc/Carmenere blend by (oops). I opened it after getting off work, and it was completely undrinkable. Way too much oak. If I want that much oak in my grill, I'll drink a good bourbon. So, as an experement, I poured it into my decanter for 24 hours, and the next night after work, it was fantastic. Crazy how that works.

Grt show as always...your right about the pedegri stuff from the last episode

Cool episode idea - QOTD: 99 Turley Hayne PS - the Petit Syrah was way too intense/tannic upon opening, but the next day had mellowed out significantly and was amazing.

Yeah, mix up the intro. You can always come back to it later. He-man! Nice, skunkor, awesome.
Had a bottle of Galante Red Rose Hill Cab that at first was just so-so but over the next week it kept getting better and better. There are no rules and who says you can't enjoy a wine a few days later. I like to open a few bottles and try a glass a day until they're all gone. It's amazing how much some change for the better or worse with just time.

Interesting show. I think the differences with long decanting, especially with "serious" wines, can be profound over time. But, dude, you are seriously weird! ;-)

QOTD: About 5 years ago, we had a bottle of a 1990 cheap ass red Burgundy that was about a 80 point wine and I accidentally left it open for about a day and a half. I was going to throw it out but decided to taste it first and it was really good - lots of licorice and strawberries and some tobacco components. I would have scored it 88-89. It was dramatically better.

Interesting episode! I liked this on decanting.

QOTD: The only thing I can think of is a horrible bottle of $5 pinot noir that I got from Trader Joes. It just got worse and worse....

I really enjoy the decanting shows! Actually, it would be neat to do every wine the next day too. Just leave them all open for 24 and give them a quick shot to see how they hold up.

QOTD: I've had a couple of sangiovese based wines go to crap the next day, but the best improvement came from an inexpensive Cotes du Luberon that bumped ~8 points to an 89+ (for less that $10 retail!)

Good show. The two wines are definitely way out of my price range right now!

QOTD: The only wine that I can possibly begin to answer this question with is Smoking Loon Cabernet Sauvignon. It was not all that great to begin with, and it lightened up on the alcohol after the day or so (I forget how long it actually was between the tastings). Overall, a meh wine at best both times.

I am just now catching up on past episodes and I was yelling out skunkor while you were trying to identify the stench. I totally was pumped, by myself, that you called him out. I'm just sad I had no one to high five over that. Another great episode, you have converted me to a wine lover. Thanks Gary
QOTD: I accidentally left a half bottle of Wilhelm Bergmann Auslese out over night and forgot about it until around 5 the next day. After chilling for an hour it tasted so much sweeter than the original taste. I was quite surprised.

Skunkor??? Dude! I grew up in Ecuador! Who's this character?? Your nose descriptions are hilarious...but interestingly enough I still get ya somehow... I just wanted to let you know that you can't stop saying your "HELLO EVERYBODY"!! At least not just yet!! I started watching your show like a month ago and the first time I saw you saying it I was like "Geez! That is one enthusiastic, loud, and happy guy...Is he on anphetamines or what???" So everytime I watch your show I always wonder if you are going to be that enthusiastic,loud,and happy. And you always are!! Love it!

I don't think I've had the opportunity to actually try a wine a day later as an experiment, I recall I tasted from the bottle at a party at my house once and only to see if it was still good -a Chateau dela Chaize- but it wasn't, it ran flat but was very aromatic still, maybe even more so... but again, this was a casual on time thing the day after to clean the house, I guess it may have been less than 24 hours but you get the idea.

QOTD: Actually I think I'll mention a wine that the G man himself had on the show... and COMPLETELY bashed. The 2006 Falesco Sangiovese. The first day I had it, it was very similar to the way Big G described it when it was popped and poured on the show: kind of thin, unbalanced with a lack of fruit and just too much sulfer/septic notes on the nose, kind of garbage-esque. The next day, however, the fruit came out! Some sweeter earth notes, sour/black cherry, and the acidity was somehow more balanced with the tannins and general palate weight. Not amazing on the second day (definitely not a 90 pointer as Jay Miller rated it) but 83 on day 1 to 88 on day 2 - I think so... maybe 87.

With 189 entries, I gotta believe the contest has already been won. But just in case: January 28, 1987.

Interesting!
QOTD - I will give you both angles, good and bad.

Best turn around - I believe it was a Carmenere from Argentina, which was almost astringent at first and then settled down nicely on day 2.

Worst - any of the Cab Francs from the Loire Valley. I find them appalling the next day - almost sour.

You almost fooled me, I thought I already watched this show. Interesting how a 20 hour period can change the taste.

QOTD: Hartig 2005 Cabernet. Pretty crappy the first day, pretty good the second.

Love it when you remind people of factors that can effect ones' taste.

QOTD: I can't remember the wine but it was one of the first wines I had bought and left by accident open over night and was dumb founded how much different it was....

I gotta do more decanting. I've had wines improve on day 2 or 3 but I can't remember any good examples of something that changed or improved dramatically.

GARY! Love the show, it was a great episode. I agree with Rob Howells up there in the comments. Hulu doesn't allow us Canadians to sign up, or even watch the videos. Maybes a little shout out to the fans up north and make a contest for us eh?

My cousin definitely has a Stinkor action figure in his room! It's not all vintage and still in the package, it's pretty well loved actually. But it's there!

I'm just adding to the dissing your getting on the skunkor reference as by now you know that it is stinkor! Hell it was going for about 4 bucks on ebay! If it's that important I'll bid on it. Let me know!

Tua Rita Perloto del Bosco, got better over night, but still way too much oak for my taste.

**Much better on the ustream.com look over. thanks...amm**

I think it would be Carina Cellars, Clairvoyant. It was weird, when we tasted it it was pleasant but after popping it at home it was off balance and sour. The next day though it settled down and was more like it was when we tasted it. I wouldn't have even thought to let it sit for a day though had it not been for wl.tv!

Good show. Decanting is very underrated.

GV... Nice to see how the wines evolved over 24 hours!
QOTD: Sebeka Shiraz/Pinotage, First day it had a little spice with the oak monster... the next it was full of fresh plums, dried prunes, and rasins!

QOTD: Most young Cali Cabs for me need 24 hours to calm down.

Yo G, Fuuun Episode !! Don't got no "skunkoorz" here in da shizzle ta
send Ya...... :)

qotd: Had a loooot of vinos that got better da next day........a very
interestin' phenomena................

Good question Of the day...I can't be VERY specific, but I've had some bordeaux that was Very very tight on the nose and the palate and after a day It was a WHOLE new wine.. like 20 Dollar bottles.. Nothing Super expensive.. Some (i know I am being too vague here) Italian wines open up a lot after 24 hours.. Hmm.. I'll try to be more specific next time.

aka mike in Nebraska

Thundercats are awesome and I vote to keep the intro.

Gary, if you want to avoid looking to your right all the time to keep checking up on uStream, why not change around the setup so the camera you use to tape the show is right alongside your computer. That would also solve the problem that if your computer's webcam is streaming the show on uStream, it's recording only the side of your head.

This way, you could peek over at your monitor while still almost looking directly at your main camera.

Dany
http://raad.wordpress.com

Great show, Gary. I have to say, I love these shows with higher end wines! Please mix more of them in the rotation... Also, how about a re-tasting of Slave2theVine (Kirk's) Teachworth?? Would really love to see that. Cheers.

Actually I had the opposite experience...I had opened a bottle of Cab Sauv from a finger lakes winery, Miles, and let it breathe in the bottle for about three hours...I was very dissapointed with the results....since I had bought a second bottle, I popped and poured so to speak and really enjoyed it.Maybe every wine is not meant to be de-canted....