Oh Gary, this is where we part ways. I don’t even know what teams play football and what teams play hockey.

Ehh… sports? Even if I lived in America I wouldn’t know a thing about American football teams!
I just don’t get why people actually like watching a load of men running around a field!
; )
Wish I had some petite Sirah right now..!

It is not a surprise to me that the “cheap” Petite Sirah was the best, it has been my experience that regardless of price, they all taste pretty much the same. So for me, I usually go for $10 or less.

Nice. The Bogle crushes the competition. Btw, your face was hilarious when you finally took a sippy sip on that Psychedelic Rooster.

QOTD: a little late for a prediction methinks

Bogle wins? Wow thats kind of shocking. Im somewhat excited because I got a Bogle port for Christmas. Now Im kind of wanting to open it now! Damn wines tempting me! QOTD: Beginning of the playoffs I would have probably said Steelers vs Giants. I cant remember where the playoffs were at this point but I would have said Steelers vs Eagles….GOD I HATE THE CARDINALS!!!!

Cool show. QOTD: Steelers > Cards

Dude I love your show I have learned more from you than all the books and mags i have beeen reading. Anyway how do you feel about blended wines. I have had a few . The most recent was TAIT (THE BALL BUSTER) 2006 Barossa Valley and wow it was rated 92 points and it was one of my favorates.Have you done and shows on blened wines ?

I listen to the thunder show on my iphone and love it! I needed something to compare your palate to mine and the 2006 Bogle was accessible and yummy! Now I have a better idea where your palate is and how to use your references to taste on the tongue as well as how you arrive at your flavors during the infamous Sniffy, Sniff! Thanks for the education!

CKC here.

Thanks! I went out and got this wine today. Very good. I eat a lot of pizza so I’ll be buying more.

Just had the Bogle 2007. It’s a bit more expensive now, but still a deal.

Whaddya know? I came home with a bottle of Bogle PS from the grocery store today (hey, occasionally I get good karma about a bottle there and pop for one; I buy wine usually anywhere else but in a grocery store) and had my dose of GV via CellarTracker when I went to enter the wine into my stash. That's usually when you show up on my radar, Gary, and I'm very impressed with the important and fine work you're doing in wine education. The stuff I learned over decades by sweat and blood experience you're giving away for free to the young and the wise. My PS epiphany occurred (shudder) in the seventies! No, not when I was in my seventies; the decade!

I'll take you to task AGAIN for one very minor but irritating thing. When you're descibing grape cultivars the standard terminology (as you've been told before) is VARIETY. The WINES are either varietal or not. Your students will come off sounding like they are trying to impress folks with knowledge they don't have. (You and I would never be ashamed to show off our ignorance, right?) I'm mighty impressed with one of your young Vayniacs when they say, 'uhh, from what variety was this wine produced?' Nice and clean and simple and actually humbly shows off your intelligence. The word varietal could be completely dropped from the dictionary and no one would suffer. So when you find yourself going to use it, don't; and many people's ears will be happier, and many of your students will communicate more clearly. If you were scratching your fingernails on the chalkboard behind you while you were talking, it couldn't be more distracting. But I know that this issue was very old hat, so you may have redeemed yourself in this regard.

Really, I love you, Gary. Should tune in more often. Maybe I will, just to see if you've gotten the variety of knowledge I'm suggesting to you. Also. Do more European wines, especially Riesling and dessert wines. I'm actually impressed that you do so many. How can a person appreciate Cab Sauvignon family member varetals if that one has never tasted a decent Bordeaux or two?

Hey,by the way, how could a wine with 15 grams of residual sugar, like the psych rooster, be a dessert wine? Ya could sell that one as a Halbtrocken in Germany. Second shudder. For me, dessert wines start somewhere around 50 or 60 grams, depending on lots of other factors.

John aka Sweetstuff

drinking Bogle PS right now. Very impressed also for $9.00. This comment is coming two years later, and the vintage is two years younger too, but very delicious.

90/100

Highlight of the show is the $100 bet with Mott that the Oak Monster makes an appearance. Unsurprisingly Mott declines