Being such a red fan, I need to open up more to whites. Next trip will have a white at the checkout….

Since you are jetsetting all over the globe, I decided to watch all the episodes again in random order.

Have had a couple of Australia Sauvignon Blancs and have tasted Semillon in Australia, but have never bought a bottle. Will need to focus more on whites the next time I make it “down under”. I’m a sucker for the peppery Shiraz though:-)

This Episode got me salivatin’ & slobberin’ big time!!! Those Vinos
looked Goooooood!!!!

Hey Gary

I love watching these early episodes with Australian wines. Got to love Australian Riesling!

Cheers
Andrew

I just started exploring the world of white wines this week. I’d had a few pinot grigios and chardonnays, and the few rieslings I had never spoke to.

This week I’ve sampled muscat canelli, two rieslings, gewürtztraminer, alboriño and a blend that included a bit of semillon.

Wow! I have been doing myself a disservice by not getting more into whites before now. I never disliked them (or dissed them), reds were just what grabbed me. I’ll definitely be picking up some more alboriño and gewürtztraminer, and want to continue trying semillon.

Funny as I go through these oldies the differences from the present show, 1st, the length of the show, Gary said he did not want to sniff for too long…now he jabbers for more than this entire show was, no mention of prices and if you look he did not rinse between wines..may not be as important as with reds but…have not had that many Aussie whites, (did have a Leewin Art Series Chard, was great but too expensive) will seek out. winelx.com

Nice. Leeuwin makes some great wines.

You don’t know what you love until you try it, love the quote Gary

87/100

line of the day – ‘When I went to a rugby match in Australia people were drinking Semillon in the stands’

Short episode urging people to try different white varieties. Nothing crazy…yet

The white Bordeaux blend sounds great. It always intrigues me how when blended with Semillon, Sauvignon blanc’s insane herbaciousness is reigned in. I’m not usually a fan of oak on Sauv blanc, BUT I think when you add Semillon to the party, something happens between the waxiness of the semillon and the stinky green tones of sauv blanc. A sort of hole is created in which the oak can sit comfortably and integrate into the wine in a way that it’s not just vanilla sitting on top. I I love good white Bordeaux, but I don’t love the price tag, I’ll look for the Leeuwin.