Gary-The shows are getting more cult like than some cali cabs. Todays question is a little too Barbara Walters. I would have too be a port, fortified and not even hitting my stride till 30.

I am a cheap German Libframilch; dull, flabby with no backbone, insipid!

FWE are you involved with Bourassa in anyway commercially? Just curious given your comment. I tried the wine live on the air and just was stunned by the lack of quailty and over acidic and alcoholic flavors, I am sorry. There are only great bottles and maybe this was just one of those things but it was realllllly bad :(.

Hey BigBob I have known you for 100’s of years and you do business with me, you know better then anyone being on the business side that I am 1000000% my own man, I will do some burg’s soon 🙂

Bravo Gary another great WL episode ?
When you are going to show some great Italians ?

Grazie.!

Great episode, Gary, it’s getting more and more fun to watch.

I am a GC Burgundy– pedigreed, but with dumb periods likely to come up or return at no predictable interval.

Great episode as usual. Big up to Gary!

Gary thank you for your response, I have been a fan of the bourassa wines for a long time and have tracked their progress since their first release in 2001. you may want to try another bottle. I had some last night, it tasted great.

Any way you could do a blurb on a touch back on 2000 – 2001, 2002 Bordeaux? Maybe a wine on the comeback such as Ch. Lascombes or choose an old standby that everyone has in their cellar such as Clerc Milon or Lynch Bages. Would suggest a 3 year vertical to see how the wine is doing. Are the closed down, are they progressing… Keep up the “REAL”

Post your WineLibrary Gang sign!

Gary, could you do some blogs on some of your burgundies, I have tried quite a few and have been impressed. Would like to hear your response and your opinions… keep of the great work! thanks..

okay….question of the day…i would be a blend…50% cab 45% merlot 5% cab franc…i guess i could break that down personality-wise, but i will not bore you. basically i am just one of those people who has many facets…and i like bordeaux
question: do you see bordeaux prices going down in the future due to the number of meritages and blends that seem to be emerging out of cali and australia? i have a feeling you are going to say ‘with bordeaux, the sky is the limit’…especially considering the 05 futures! i thought i would ask anyway…

97 Tignanello…smooth, complex, delicious. Can drink now or years from now.

I would be a 1998 Tomassi Amarone. The kind of wine I could drink every day . . . while I wait for my Brunello to mature.

I would be a sauternes, picked when I’m rotten, but turn into a nectar of the gods, with the essence of honey and a sweetness not to be believed. Enjoyed for decades ahead, shared in just the right amount and with a tremendously long life to live! Eat your heart out everyone!!

Gary, the other day you tried the 2003 Chateau Cantalys and was quite impressed with it so I opened one of mine that I purchased from you. I did not find what you were discussing in the wine. I immediately opened and compared it to a 2003 Shafer Cab which I found much more enjoyable with much more forward fruit and just a pleasure to drink. I guess my question is, Is the more earthy, mineraly taste that I found in the Cantalys what I should expect in all my Bordeaux’s, ie: 2003/2005 LaGrange, Leoville Barton, Kirwin. Even if you dont use this question, please get back to me.
Thanks, Ken

I would be riunite on ice, cause I’m nice!

I would be a California Cab, Intense, Lots of Layers (Like an Oger), a great mix of flavor!

B

QOTD: I’d definetely be an Amarone: complex, paradoxical and eager to meet every challenge. Old and young, extremely dry and extremely sweet, (alcohol) punch in your face, always on it’s own mind, never giving in to some fancy prancy prick thoughts, severe and charming, brooding and enthusiastic, … oh man, I could go on for ours like that …
Gary, extensive Amarone tasting episode? And tell us smth about how the wine is made and what it’s like. That’d be a great idea …

QOTD – 2000 Giscours, soft, somewhat feminine but with some serious structure and backbone.

I’d be a merlot/cab sauv blend. Good body, great color, full of flavor and spice.

QoTd: I would be a surprisingly good box wine. I wish I was a cult wine like Gary….

QOTD: I’d have to say a Vouvray. I can change and evolve (as the Chenin blanc does) and I can entice people with sweetness, but keep ’em with that punchy mineral backbone.

qotd? gotta go with amarone, an 03 mastino classico. although, I’m havent had many italian wines, but wow i really like that 1.
would love to see your opinion on vin jaunes or a charnono tasting Gary.

My last comment is for the previous episode’s qotd.
for this qotd: [good one btw] I would go w vin jaune in the sense that it doesnt really follow the norm of most unfortified wines, isnt quite as well known and takes a while to get out there, but when it does it can really shine. Or a charbono would work since its not the wine that everyone goes for or knows about either, so maybe against that mass market type, maybe hard to understand, versatile in that it is very different depending upon the winemaker, but still doing its own thing. and when you find someone else that’s like that, its like you automatically found a friend. whereas if you meet someone else who loves cab sav, if that’s your thing, its kinda like, who cares? Might as well throw petite sirah in there too, a grape not found everywhere, pretty much california, has a real loyal almost cult following, [i dont have a cult following , lol, but you do Gary it seems} starts out pretty rough and tannic, but after while can come into its own making a killer robust dark fruit spicy wine that is dynamite.
Glad to hear you love the comments so much, cuz I would love to see you do an episode/tasting on vin jaunes and one on charbono’s