Hi Gary â?? Great episode! No rap or gangsta was ok with me. It was beginning to seem too much like regular TV.

One of the most confusing things to me about Wine is wine drinkers themselves. I always struggle with the proper social graces when confronted with a self proclaimed wine expert (which she/he may or may not be). Being an advanced novice should I politely defer to their expertise? Confront seeking proof? Ignore? Fake that I am one too? ** Whatâ??s your advice?

great stuff, wine library is a couple of years away from taking over the world.

i would have to say that the most confusing thing about wine is the incredible amount of wines that exist in the world. its hard to keep up on all the appelations and producers.

i have a question, you spoke about great bottles….what is the most memorable bottle of wine you have ever had? not just asking about the wine but the experience as well

Nice episode. it’s good to know your perspective on wine in restaurants. My question is, what is your opinion on wine’s on/off relationship with trendiness. For example, the people who momentarily jumped on the wine bandwagon after Sideways, or the hipsters who have adopted Rose as the new it thing (Check this article: http://www.nytimes.com/2006/08/06/fashion/06ROSE.html?8nyh&emc=nyh)

Do you feel this benefits wine in expanding peoples’ palette and appreciation, or do you feel it has a negative effect?

Gary – Today’s WSJ had an article about counterfeit wine. What measures does Wine Library take to ensure they don’t purchase fake wine?
TimF

Gary, GREAT episode. Love the education. I never even knew the Swiss made wine, never mind world class wine.

I think you should do a show where you do taste a single bottle of wine in 4 VERy different glasses (including a heavy waterford) – and show us the difference the glass makes.

My most confusing aspect of wine is “when to open the bottle” in its aging process. Especially bordeaux. I think I rarely get to see the greatness of bordeuax because it is always the wrong age for drinking.

thanks for all you do for us,
Joe

Hey Gary,

Love the episode. Here is a question for you: Do you have any idea how many people are watching WLTV each day? I want to know how many other people are obsessed with WLTV like I am.

The most confusing issue I have with wine is reading labels written in foreign languages, especially Italian and German wines. Any quick and easy tricks to help decipher them?

Keep up the good work!

Adam

Gary-
Another great episode. Confusion? My greatest confusion is establishing a relatively good understanding of a narrow, desirable segment of the industry and using this to improve my purchase selections. The degree of variables involved (some known, most not) and the environmental conditions make such understanding very difficult, even in a narrow segment, e.g. Australian cabs. It has been much easier with cigars than wine. Question? What do you think of products based on the notion of speeding the air exposure/decanting process. Here’s an example:

http://www.finewinetoys.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=DWA&Category_Code=FP&Product_Count=2

No endorsement or benefit to me from this link, but I wonder if this comes close to a good decanter and several hours. Your thoughts?

Gary-
Another great episode. Confusion? My greatest confusion is establishing a relatively good understanding of a narrow, desirable segment of the industry and using this to improve my purchase selections. The degree of variables involved (some known, most not) and the environmental conditions make such understanding very difficult, even in a narrow segment, e.g. Australian cabs. It has been much easier with cigars than wine. Question? What do you think of products based on the notion of speeding the air exposure/decanting process. Here’s an example:

http://www.finewinetoys.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=DWA&Category_Code=FP&Product_Count=2

No endorsement or benefit to me from this link, but I wonder if this comes close to a good decanter and several hours. Your thoughts?

Gary – I was having dinner with my wife tonight (pasta and a Cab Franc from Chile) when she busted out a pretty funny tasting note: Lou Malnati’s deep dish pizza crust (a Chicago favorite). It reminded me of your Big League Chew, baseball glove leather, bugs, wet rock, and road tar notes. I’d like to hear the funniest tasting notes people have ever heard. Maybe that’ll help get you to 100…

What is that thing on your left on the side of the desk? It seems out of place? Poor colors, design and team…

I really enjoy W.L. TV.

What confuses me are French wine labels. But then, so does the French goverment.

Gary,

There was a restaurant/wine store here that tried your concept. Basically, you could order any wine in the store for the store price plus $6 for the “glassware.” Saw (did not buy) my first bottle of Screaming Eagle there. Unfortunately, it was beer quality food served with first rate wine, and the store and the restaurant went away.

The moral of this story is to start with the chef.

Very enlightening episode! I will have to try half a dozen bottles or so (love my Pinot Grigios).

I visited WL today to pick up some orders placed in April, and last month … and found myself humming that darned Benny Hill tune when I walked in. So embarassing. I wonder if I will ever be able to walk in the store without having that song in my head again!

My question is — do you have anything hiding in that lunchbox? Also, I agree with Henry — NJ is better for a restaurant than NY. I would love a restaurant that had lots and lots of wines available by the glass (like that one by Rockefeller Center — I will not mention the name). What a great way to try amazing wines without having to go for the whole bottle!

Great Episode!

Ok I am going to show my ignorance, but here goes…

The most confusing thing to me about the wine industry is wine labels French, Italian, Spanish, etc wines. They put so many words on them that sound significant. Region,style,grower,etc. Reminds me of buying paint that says “acrylic latex enamel”. End up just buying something and hoping for the best!

First of all, Great show, Gary (really)!
My question relates to one that you partially answered in #66 from Julius in a comment on #65 and a comment above from Joe. When do you open some of these killer wines in order to maximize your enjoyment of the bottle? I know it is anything but an exact science but would it have made a difference in the Brunello/Barolo episode if those bottles had 3-5 (or more) more years aging? You may have the skill to forecast where a wine is going but for drinking purposes, I would like to know when it will get there.

I gave a big up to Babbo in an earlier comment for having what I thought was a great wine list with great (especially for NYC) prices. less than $100 for a mature Barolo??!! It would be awesome to see you actually make that restaurant dream happen. Put me on the investor list as well.

Gary,

Great episode. I learn something useful from each show.

I have a Palm Pilot. Is there a program for the PP that lists wine either alphabetically or by type, and that could possibly be modified with my own notes? This would be very helpful to me when I stand looking at the shelves of wines without seeing anything that I really know that I want to try. I like to be adventurous trying wines, but don’t want to waste money on a vastly inferior wine.

A follow up, not just to get your comment numbers up….I also want to echo what Gene V said about your restaurant dream. Great wine prices will bring people in but the food will keep them coming back. It’s the Chef, stupid!

Gary –

That Jets lunch box was just down right offensive. In fact, becuase if it, I was barely able to make it to the end of the episode. I guess you could always use it to hold all of the Jets Super Bowl souvenirs that you have accumulated since 1970. Oh… wait a minute… the Jets last Super Bowl apperance was in 1969. Were you even alive then?

Okay. Enough about that. Let’s get serious about the wine. The most confusing thing in wine – by far – is German wine lables. The’re harder to understand than Ted Kennedy after a wedding reception.

And, one more thing… what do you think of Konigsschaffhausen Spatburgunder Baden 2003 (No. 4855)? I can’t recall seeing a German red anytime in recent history.

Keep up the great work that you do. I haven’t missed an epidode yet.

GO RAVENS!!!

#1 most confusing thing about wine is France!
I passed on French wines for so many years mostly because of ignorance, but a lot of it was due to choosing bad vintages, and overpriced bottles that led to disappointment. One time I was shopping for wine from a local merchant. I wanted a nice Riesling, but I soon realized that the selection of German wines wasn’t very good. I told the storeowner I wanted something else as a second choice that is complex and interesting, and that it could be anything but Chardonnay. He excitedly pulled out a bottle of French wine and said, “This is what you want”! It was a Pouilly Fuissé. This is the owner mind you. If he could get it that mixed up, then how are we supposed to survive the universe that is French Wine. Good luck with the pronunciation, and if you get that sorted out, then itâ??s on to figuring out the grape varieties for the corresponding Domaines and Chateaus. I hope to get a grip on it sometime before I die. If my head starts spinning too much I grab a Malbec and forget about it.

Here’s a question for you. Should anyone give reasonable consideration to purchasing a bottle of premium California Cabernet that retails for 300 to 500 bucks? I mean is it ever really worth it?

Gary-“Great Show”
There is nothing more confusing/intimidating than German wine labels. Please give us a little German wine label 101.
Thanks
Scotty

Hi Gary et alius,
Someone already raised the issue of malolactic fermentation or what have you. I guess mine has to do with the same process: lees. What exactly are they? Yeast? Do winemakers add stuff to the oak barrels in addition to the grape juice? Won’t the juice ferment on its own or do they help to control the alcohol level?

I wasn’t sure how I felt about the idea of your rapping nor the gang sign, but I guess they help make the wine world more egalitarian. Thanks.

Holla back.

Gary – What is a Jesus Unit?

Gary,

First of all, thanks for rapping my lines 2 shows ago.

Second of all, what is up with those always changing background pictures? We deserve an explanation by now. I mean, do you come into the office every days and go “hey, i am sick of this picture, time for a change”.. if so, then you might have ADD… :))) or is there a deeper meaning or message that you’re trying to sneak in and announce in say 100th episode?!

speaking of 100th, may I suggest a “bloopers” episode? I am sure there are a lot of materials your IT guys have on you. Com on Eric, get the stuff ready..

The most confusing thing to me about wine is how I hated this juice just a few years ago but my taste buds changed (or I simply matured) and I love this stuff now.

Gene
p.s. i promise I will do my best to make bball game next wednesday.

Gary,

Wow, WLTV keeps getting better and better! I liked the Jets lunch box on the table, nice touch.

One of the most confusing things about wine is the “marketing” on the back label. Why do some give useful tasting notes, others give a mythilogical story around the origin of the wine or grape while others just list he government warning?

P.S. the rap wasn’t that great, keep your day job;-)

Gary,
Another great show! Most confusing issue: easily, the STATE LAWS!! Can you tell me which law, I’m assuminging New Jersey, has recently restricted you from shipping wine to me in Minnesota? I have searched the internet and not found an answer.

Thanks.