Success!!!!

Drink a lot of great wine at the wedding!

Ya…by the way…that episode was HORRRRRIBLE

Gary

How about throwing your regulars a bone for that one! Why not take a couple dollars off a bottle of something special. Just say a special code that we can enter when we place the order. I can’t say that I enjoyed the show. I blinked my eyes and it was over. Don’t drink too much at the wedding! Cheers

What the hell was that??? Worst episode yet…..Is this a joke??

What the hell was that??? Worst episode yet…..Is this a joke??

Too funny!
Please do an episode on the effects of aging on wine after your hangover is gone 🙂

Come on!!! All the build-up and no release…dude…

Not even a question of the day?!

As for a future episode…how about something on small lot, handcrafted wines and some insight on how major producers are manipulating the product??? Or, maybe I have bought into a conspiracy that does not exist???? Let us now!!!

oops, let us know!

SCANDAL! Let’s riot this place.

Gary, you’re keeping fresh and fun – – we never know where you gonna go with the show – – thats fun!
Joe

I wish I had your job. Hell, I wish I had your life and I have not even met your wife! After your Benny Hill routine as you romped through your digs, it’s obvious you have a BIG operation. To my way of thinking, the bigger you are, the more dangerous it becomes to criticize the product you sell. All the more courageous of you to call the wines as you taste them.
The topic of weather the manner in which wine evolves with air/after opening and with various forms of closure (gas, vacuvin, cork, nothing) is any indicator as to how the wine will likely evolve with aging has been the subject on the various wine boards many times. In short, the jury is out.
What we know is that the more reductive a wine is (defined as prone to resisting the taking on of oxygen molecules rather than readily combining with them, chemically speaking and in laymans terms a function of the tendencies of the grape and the winemaking-i.e. reductive winemaking with little or no racking) the less it will change with air. So, syrahs for example tend to change little with air, particularly if made in a reductive style (Albans are the epitome of this). Grenache and pinot noir are varietally prone to the opposite, they quickly take on oxygen and thus don’t do to well with extended opening generally speaking. To equate how a wine changes with exposure to air over three to five days with how a wine evolves over years and years where all kinds of changes take place (precipitation, slow molecular chain formation, catalyzation, and yes, oxydation) is probably not very valid.
All of the above constitutes the limited understanding of a non-scientist wine geek.

I wish I had your job. Hell, I wish I had your life and I have not even met your wife! After your Benny Hill routine as you romped through your digs, it’s obvious you have a BIG operation. To my way of thinking, the bigger you are, the more dangerous it becomes to criticize the product you sell. All the more courageous of you to call the wines as you taste them.
The topic of whether the manner in which wine evolves with air/after opening and with various forms of closure (gas, vacuvin, cork, nothing) is any indicator as to how the wine will likely evolve with aging has been the subject on the various wine boards many times. In short, the jury is out.
What we know is that the more reductive a wine is (defined as prone to resisting the taking on of oxygen molecules rather than readily combining with them, chemically speaking and in laymans terms a function of the tendencies of the grape and the winemaking-i.e. reductive winemaking with little or no racking) the less it will change with air. So, syrahs for example tend to change little with air, particularly if made in a reductive style (Albans are the epitome of this). Grenache and pinot noir are varietally prone to the opposite, they quickly take on oxygen and thus don’t do to well with extended opening generally speaking. To equate how a wine changes with exposure to air over three to five days with how a wine evolves over years and years where all kinds of changes take place (precipitation, slow molecular chain formation, catalyzation, and yes, oxydation) is probably not very valid.
All of the above constitutes the limited understanding of a non-scientist wine geek.

Gary — This one had me laughing out loud. As punishment for your slacking off, you are going to have to drink all that wine on the table this coming Monday — it should be “nicely aged” by then.

P.s. Judging by yesterday’s comments, others are dying to know as well — tell us! What message are you sending with the rotating “art”? Cheers!

well that was confusing, i hope you make this up and the next episode will be 25 minutes long. 🙂

Wow! Two seconds of foreplay and it was over! Guess I’d better go uncork a bottle and drown my sorrows. And we didn’t even get a question!

Brandon is a great asset to WL. Be good to him.

Say I had $1,000 to spend and wanted to build an 80 bottle library. What would you recommend?

Big One?

GREAT SHOW!! (You told us to tell you that. I’m just doing my job)

Really, it was great. Have a fantastic time at the wedding. I’m sure the next episode will be just as much fun as this one, but perhaps a bit longer.

A reversal of Tom’s comment(#8). How about a show tasting wine while you still have a hangover after this spoof of a show!

I guess it could have been worse; you could have tasted an assortment of $3.99 white zins.

Great Episode!
No one can complain that this episode was too long…
Seriously, I hope the wedding was super! Also, I hope they had great tasting champagne at the wedding.
Please do continue this episode soon.
Keep the episodes coming!

In your own words….THAT SUCKS!

Not a great effort Gary. I’m gonna have to pass on this episode. 😉