Gary,
Didn’t know there was such a divide between New World vs Old World…found that interesting. I would never let either one stop me from trying a wine or buying. Always found what’s good in taste or pleasing to the palate was automatic but have found that my taste have changed..what I used to enjoy (Old World), I’ve enjoyed less…new world because of the boldness, lush or in your face fruit appealed to me more. Anyway, another interesting episode….was hoping you were going to talk about the wines more, maybe next time.

Len

Intersting that your comparison between old and new world wines was comprised of two wineries located in the old world, but with different styles. Also, it was good that you picked wines with a few years on them (for the vintage), since “old world” wines are not generally meant to be consumed young. This was a big flaw in the 1975 “The Judgement of Paris” tasting.

Which brings me to a suggestion. How about a more detailed episode on storage? You’ve shown us the beautiful cellar for your holy of holies, but how does WL store wines to be consumed within a year or so? If viewers spring for a case of your

If you fall into the group of winedrinkers that enjoys gourmet cooking and international foods-I have generally found it easy to pair Old World wines with many of these foods. The new world wine are great for drinking, appetizers, etc. but I have found them many times difficult to pair with serious food.

Gary,
Just got done watching all 20 episodes, and I would like to complement you on your efforts. I feel that you are achieving a true “value added” approach to wine education.

I think it is also a very effective way for you to market wine by providing the information to expand the viewers horizons beyond their normal choices. I know I have at least a half dozen choices I can’t wait to try.

While this may not appeal to your average Joe, I think it has a little something for everyone intersted in wine.

Gary,
I really enjoy your winelibrary tv series.

I especially appreciated the candor you showed when recently doing your “wine ratings” episode. I thought for sure you would be wanting to give all the wines high marks in order to make some sales. It’s refreshing to see you have objectivity in your comments. This gives me a feeling that I can respect your tasting comments in the future.

I heard on the episode today that you plan to taste some mid-to-higher end wines in the future. I would be very interested in this. Particularly the Californian wines (Cabs, Syrahs, Zins, Merlots, etc.) in the $40 – $100 range.

Thanks,
Stephen

just so you know, i watched your first 15 episodes all in a row when i discovered the tv library. i am a budding restauranteur, already involved in 3 restaurants in nyc and ct. I can’t tell yoiu how wonderful your episodes have been. whenever i can, i purchase some of the wines described, and it is a great learning experience. thanks, Ray

Hi Gary,

Another great episode. I canâ??t tell you how happy I am to have your store nearby. Iâ??ve spoken to you several times in the store. Youâ??d know me if you saw me.

In addition to the great education youâ??re providing, I think the thing I like most about the tv episodes is that youâ??re not selling. You are after all obviously a very good businessman, and you could use this as a tool to sell, but instead youâ??re wise enough to realize that if you are honest, people will have more confidence in you when you do recommend something.

Keep up the good work.

Ken

I would again start by saying I enjoy WineLibraryTV and I think it is providing valuable information to people interested in wine. Your definition of “terroir” however is only partially explained. The physical and chemical characteristics of the soil is only part of it. The French, who created the term, define it as the soil, climate, topography, sunlight energy and hydrology. In other words, the complete sense of “place.” It is what is reflected in its wine more or less consistantly from year to year, to some degree regardless of variations in methods of viticulture and viniculture.

Julius I agree and sometimes I assume too much becasue I haven’t done this before I think I leave key factors out. I will work on that!

I was always under the assumption that Old world was based on rough geography, ie. countries with a wine growing tradition make Old World wines regardless how old / new the vineyards are, likewise with New World wine. I am familiar with hearing New World in reference to South Africa, Australia, New Zealand, Chile, Argentina, USA and the non-traditional wine growing countries.

Where is the does distinction? In episode #18, the Australian Barossa Valley – Amon Ra wine is presented, coming from 100 year old vines. Barossa Valley has a very long tradition now since the first German Lutherians began planting vineyards in the area (The Hunter Valley is even older). Does the age classify it as Old World… or does it need even more time?

What happens when there are diseases in Old World growing regions destroying the vineyards and thus causing some new world grape vines to be even older?

BTW, found Wine TV on youtube and enjoy it. More German and Australian wine please!

I really hate the Old World / New World debate. If I’m into a wine, then I’m into it. I don’t care where it’s from, how old the vines are, or how much it cost. Besides, it really is a grey area for most people…I think.

B

I usually use “austere” as a descriptor for wines that I don’t like. Bitter, overly tannic, or acidic and with no enjoyable fruit. But I equally dislike in your face Jammy fruit forward styles like in some California Zinfandels, or Aussie Shiraz. I guess mood does play an unrealized role in what can be enjoyable in wine. I know whenever I buy the same bottle of wine twice; it’s never quite the same experience the second time, bottle variation notwithstanding. I do think that for me personally I need to decant old world wines to get any real enjoyment, but at this stage in my life I drink wines for enjoyment and not to challenge myself.

Gary,
Lousy episode. Though I understand: You are a first generation immigrant: fuck potatoes, soil, worms, and whatever else the land forced your elders to endure and to eat. I’ve some observations. I suspect the ‘Old World’ is your parent’s ball and chain, but it was not to be their destiny. America was their destiny. And so, naturally, you are enamored of the ‘New World’, whether it be Disneyland, Hollywood, Rodeo Drive, Wall Street, the dystopia of Miami, or generally, all shinny objects of America, Mr. Parker, too. Perhaps you can do a show on first, second, and third generation respones to the so-called Old World vrs New World divide.
We here in California find the school children of migrants grow quite obese because their families are at last free of the politics of starvation their parents knew. They celebrate the pounds, the weight their children accumulate. I suspect you may have a similar reverie: Fuck the poverty of the ‘Old World’. Give me riches, give me sumptuous flavors, give me a wine the finish of which will last forever, and will, especially, most importantly, take the pain of my family’s past away.

OHH MY GOD… how is there only 13 responses to this amazing dillusion of dichotomy… There are old world styly new world wines. There are new world style old world wines. The distiction between new and old world “style” is a hit or miss. You need to understand your producer and their pholosophy before discounting a wine on their “____ Style” Keep popin’ da corks…. CB

Gary,
I agree with you on the way you suggest wines to customers based on their experience with wine. I find that the most difficult thing is to suggest a wine for somebody who wants a red wine, but doesn’t want a dry wine. Brachetto is a little expensive, Riunite is just too much like drinking a Coke, Beaujolais is about the only thing that seems to hit the mark (aside from an occasional Blaufrankirsh). What do you do when you run into those situations?
Also, I’m not sure what to make of comment 13 but I know that when you drink a wine, the taste is a very personal thing. It has been my experience that it doesn’t matter where you come from, old world/new world is also a personal thing. Keep up the good work!

Hi Ken (From comment 13)

I’m not sure why you commented the way you did, but I have to say that your comments were grose generalizations of a personal nature about Mr. Vaynerchuck, and probably are not appropriate for this discussion.

Where you come from has nothing to do with Old World or New World wine issues. Just because you are from the old world doesn’t mean you are going to have a bias against new world wines.

I live in the new world, Orange County CA, but I lean more toward the old world wines, because new world fruit bombs are soo loaded with sugar and can overpower foods, such as some crowd pleasing CA cabernets. Idealy, I think a wine should have some fruit flavor, but also have a nicely structured backbone and that “soil” taste on the back pallet.

The more I taste wine, the more I move from CA cabernet it seems; I absolutley love the dirt taste in wine, or tobacco and leather, along with blackberry and ripe blueberry vs. the less ripe small acidic blueberries.

Right now, I’m drinking lots of Spanish and Italian wine.

Informative episode. Wish I could afford to get into brunellos.

That last line hit it right on the head for me Gary. I know that for me, I prefer old world wines, but give me a nice over the top Barossa Shiraz to sip and I’m over the moon. Prefering one over the other isn’t bad in my books, but you need to understand that each has a place.
Great Episode!

This is one of those episodes, like the decanting episode, where I really wish I could have been tasting what you were tasting as I watched. Good information.

very educational.

very educational

A WLTV episode I’ve not seen yet and I chanced upon it during a Google search of “New World”!
Nice ep’ Gary, loved the dichotomy of Brunello Di Montalcino, especially after “rad” episode 281 from last week got me thinking about them in general.

Interesting episode – I’m not really sure why it attracted a flame, but still nice to see that these comments section can be a forum for open and vigorous debate, even if ill mannered.

Moreover, this episode reminds me of the movie ‘Mondovino’ – which i know many have seen but if you haven’t – go watch it. I have a feeling that mondovino will get discussed in a future episode, but i’m only on #20 🙂

I’ve heard these terms before but never really knew what they meant. I had an idea, and have been able to identify them a little, but your descriptions were much better than the ones that I’ve had before.

Dear Gary,

I saw the add for your show in the Wine Spectator and hoped I will get some information about wine tasting and the wine world from your web site. I must say after watching 10 of your shows that your style might be entertaining but you are talking a lot of bullsh*t as well! Since when are you able to smell tannins? You mentioned this on this show and at least one other. Old world against new world and you are doing the tasting with two Brunellos?! Do you want to confuse innocent people even more about that subject? why don´t you just take a Sangiovese from Australia ( e.g. Chain of ponts Sangiovese ) into the tasting or rename the show “New school versus Old school”, because that´s what you compared!! Furthermore: Condrieu is not a grape variety but a AC in the Northern Rhône producing whites from the Viognier grape ( show about ratings ) and you have definitely already tried a Pinot Noir from a Champagne glass, ´cause that´s one of the grape varieties Champagne is made of ( show about wine in different glasses ).
So next time, please do your homework and maybe one day I will be able to recommend your show even here in Europe!
Sincerely, konst