First?

yeah I new eposide

Hi Gary, that was a very touching recall of your day five years ago. Did you see my substitute question of the day this past weekend? (favorite wine book)

Here’s a question for you, what is the best approach for attending one of these super-tastings like the one you are sponsoring? How can I get the most value from an event like that?

Have you thought about creating a MySpace page or a Frappr map so all of your fans can network with each other?

And of course, go Bears!

Douglas

Impressed by your thoughtful and dignified remembrance. Question: how can anybody reasonably taste an array of wines at a wine tasting where there are 1000 wines? Even spitting can’t handle anywhere near that number!

Saturday’s wine with a cookout were:
YellowTail Chard and Bad Fish Zin (both from WL!)

Gary,

Nicely done episode…your a class guy. After watching news footage of that day it still seems like it all happened yesterday so I feel your “tribute” was very appropriate…thanks.
I think it would be interesting if you could try some wines made out of the Mencia grape. I may be totally off the mark, but I’ve been told that some Spanish Crianza Bierzo taste a lot like good full throttle pinot’s. I’m not sure if I even have the right grape or region (shows how much I know about it) but hopefully you’ll know what Im talking about!
As far as my last few bottles, just had the 2003 Worthy Sophia’s Cuvee yesterday (Winelibrary purchase). It was good, although really one dimensional. Good Raspberry fruit, some menthol, but not much of a finish. Prior to that, was a 2005 Chateau Suau white bordeaux…clean, crisp, good, and cheap! Tonight Im gonna crack open something nice for the back to back football games! Oh, and congrats to your Jets…I’m a Bills fan (hangin head in shame lol)
Mike

very well done GV, very tastful

questions for tommorow….

1. heat and its effects on wine storage?
2. what temp is safe to store wine long term in?…..will 75-80 deg harm the wine?
3. does humidity really make that much of a differnce?….as long as the cork does not dry is fine right?
4. tips on apartment celering and storage tips?
5. decanting…what bottles? how do I know? and how do I know for how long?

QOD I have been drinking….

Lunada Cabernet – Merlot Sonoma County 2002

I really liked this cab I remember cherry and black cherry up front, a hint of spice at the finish, I thought it was well balanced, not too dry able to drink it with out food.

Leasingham Riesling Bin 7 –

was a little drier than what I am used to in a resling but still good, maybe I am just not used to a dry resling

Posta Del Vinatero Malbec 2004 –

I loved this bottle, is the kind of fruit bomb I love, reminded me very much of a zinfendel went great with a pizza with spicy sausage on it, and I drank the rest of the bottle on its own, I will be ordering more of this on my next order.

Bogle Zinfandel –

taste like a standard zin, a little light on the finish but obviously good for $8 a bottle

Mike D, I too am a bills fan, live in rochester,ny..I too hang my head in shame, but you have to give the bills credit they are good at finding a new way to lose every week.

GARY I WOULD LOVE TO SEE A WLTV EPISODE WITH FOOTAGE SHOT FROM THE SUPER TASTING

Gary, Gary, Gary. You know exactly what my question is (for those who don’t, read comment 15 from episode 67). I’m still patiently waiting. But, if you can’t – or won’t – answer that , then how about talking about why, how and when wines “close down” and go through “dumb phases”? What’s happening to the wine when this happens? Is there anything you can do about it (let the bottle stand open for a day or two, etc.)?

As to what I’ve been drinking…well, I’ve been tasting a LOT of wines lately. Here’s the four best from my trip to the Sierra Foothills last week:

Holly’s Hill 2004 Syrah, Wylie-Fenaughty Vineyard – earthly and complex.
Cantiga Vineyards 2000 Cabernet Sauvignon – truly unique cab, not overpowering, incredibly smooth and well made.
Bechard 2003 Syrah, Herbert Vineyard – very balanced, craftsman wine.
Domaine de la Terre Rouge 2003 Sierra Foothills Syrah – amazing earthiness and balance.

I also had a very nice Mumm Napa Blanc de Noirs – the first sparkling wine that I’ve actually liked!

Gary, today’s episode showed nice balance between rememberence and wine tasting. Nice job!

QOD – 2003 Davis Bynum Pinot Noir… good (not great) bottle… nice balance, good mix of earth and plum, finished not as strong as DA BEARS… overall I thought a good value for the price I paid (about $20)… also tasted a bunch of wines at a wine festival in Chicago on Friday and was impressed with the value in a couple wines from Cline (remembered that you recently tasted their Ancient Vine Zin, which wasn’t offered), including a 2005 (I think) Viognier listed for $9 and a $13 Mourvedre (Don’t remember the vintage and I haven’t often had single varietal Mouv, so I don’t have much to compare it against but it stood out)

Will blog a question for tomorrow’s show later

Drinking cheap this weekend: a B&G Vouvray, which wasn’t bad but really made me wish I had some more La Craie, and a Gabbiano Chianti which we ended up with because we couldn’t find any Montepulciano.

Anyway, the Gabbiano was a result of winning a bet for an unspecified bottle of “pizza wine”, which segues nicely to the question: What do you go to for either pizza or tomato-based Italian food?

Bonus non-wine related question: should the Jets get rid of those ’60s-style uniforms and go back to the pre-Parcells Gang Green look?

Hey Gary…Here are my question:

1- Have you ever rated a wine at 99 or 100 points?

I also figured out the best way to show the color of the wine…The best way to show the color of the wine is to place a few drops on a copy paper….

Thanks Gary

Gary,

Wish I could join you for the super tasting, but unfortunately can’t make it this year. However, strongly endorse attending such a tasting. Last year I attended the expo in Boston ..the special tasting. Included Verite, vieux Telegraphe, Bin 707, Duckhorn Paraduxx, Barsac Sauterne, Rosemount GSM and many more.

It was really great to taste some fairly expensive wines … without buying a bottle of each. Frankly, some were better than expected ..and some really very disappointing. So I encourage any wine lovers to try as many as possible … really helps to position price versus quality.

That being said… last couple of bottles: Mitchell’s Peppertree Shiraz, Domaine des Espiers Gigondas, St. Cosme Gigondas, and a kilakanoon Blocks Dry Cab…. boy .. this was a great weekend when you come to think of it 🙂

Questions:
how long can you reasonably expect to cellar a bottle when the conditions are not bad .. but not perfect ..say 60 – 70 humidity, dark, no vibration, no smell, but temperature range of 61 – 72 F… but always slow movement from one extreme to the other?
Any suggestions for those wanting to break into the wine industry?
Last … if the Jets lose to the Pats on the 12th .. will you still send a free shipping code~ 🙂

Gary, wonderful salute today – – nice touch tasting 2001’s!

My Question (posed in episode 86): You had so much fun and delight in drinking the ’03 Leoville (I have 3 precious bottles) – if you only had one bottle of this wine – when would you consume it? Today? Will it get better (how could it??)? When? All my experience/training/discussions/reading, would lead me to believe you committed infanticide – yet it seemed so wonderful, how could it get better?

Wines I had this past week:

’95 Banfi Brunello with speghetti (v good)
’94 Tim Adams Cabernet with steak (great)
’02 Beringer Private Researve Chard with Tuna (great)
’98 Archery Summit Researve Pinot with Salmon (Great)

Gary,

This is the first time to post. Been watching everyday since June. I enjoy all your shows. I’m a novice when it come to tasting wine.
My question is this: when you smell or taste different aromas or elements, how do they get in the wine? Does the wine maker add them or does the wine just evolve into these flovors?

QOD what I’ve been drinking…

Clos Pegase Cabernet Sauvignon 2002
Kangarilla Road Shiraz 2003
Twenty Rows Cabernet Sauvignon 2004

Dan R. in Kansas

Gary…nice and classy episode today. The memories for many are still vivid. I was in DC and saw the smoke rise from the Pentagon. Surreal for sure.

I always have questions, but here’s one that popped in my head. For the person just beginning to appreicate wine, would you recommend buying buying cases or just purchasing many different wines one bottle at time?

As for what I’ve been drinking the past week:

Montenovo 2005 Godella (thanks to you. I served this at my reception this weekend and people loved it!)

Merum Melvar 2005(Spanish white)

Chateau Grande Cassagne “G.S” 2004 Grenache/Syrah

Domaine De Montpezat 2002 Cab/Syrah

Travis 2002 Unfiltered Chardonnay

Very intersting wines the other night Williams Selyem 04 Central Coast which I felt was ready to go now. extremaly delicate and smooth. After that we were still in the mood for some more and opened a Columbia Crest 03 Merlot. Wow, for 10 bucks you can’t touch this, everything was in this from start to finish.

Gary V,

Nice episode today. Felt it touched just the right mood. I suppose those of us in DC equally have a unique perspective on five years ago…

Drinking the 2005 Mas Delmera. Discovered this wine a few years ago and it’s become my favorite everyday bottle of wine.

Douglas – Gary V does have a MySpace page, he just never checks it. 🙂

Matty Van – wouldn’t recommend storing wine at that temperature long term. Amongst other things, you run the risk of prematurely aging your wine without giving it a chance to open up.

My question is the following:

Imagine all the grapes on Earth are struck with a terrible disease and you are forced to stock up on wine for at least 10 years, until the producers recover. You decide to acquire a large supply of two wines, a red and a white, that you’ll be drinking on a regular basis for the following decade. Taking into account the aging of these wines and their availability, as well as how they pair with a broad range of food, which two would you pick?

Gary: Nicely done.

QOD: I’m on a pinot kick lately. ’04 Sea Smoke Botella (mind-blowingly good, 95 pts); ’04 Drew Family Gatekeepers (decent, but a bit one dimensional, 88 pts); ’99 Raptor Ridge Shea (still drinking like an infant, great red fruits, 92 pts).

Q for tomorrow: I’ve been operating on a “decant everything” philosophy for a while now. But that begs the question — are there wines that do not benefit from decanting or, worse, are affirmatively diminished by decanting? Some basic rules of thumb would be very helpful.

Cheers.

Great episode Gary…
As for what I have been drinking…
2000 Château Henye Tokaji Aszueszencia
2000 Rutherford Hill Cabernet Sauvignon Reserve
1999 Shafer Relentless
2001 Cigaral Syrah Pago del Ama (please get more of this I only have one more bottle!)
Great question Stephane! I think I would have to think a while to come up with that answer though.
Remembering………

Gary,
Nice show. I’m almost caught up on all the episodes and I’m hooked.

My last few wines:
J Bookwalter NV Red Table Wine – meritage blend from washington. nice stuff for about $15.

Owen Roe Abbot’s Table – another red blend from WA grapes and an Oregon winery. more kitchen sink style, Zin, Cab, Syrah, etc… real fruity.

And the last great bottle I had was a 2000 Eyrie Pinot Noir Reserve. Say no more. Can you tell I live in the Northwest?

You’ve never tasted, or even mentioned I don’t think, Chateau Montelena Cabernet. It’s a touchstone for me of what a Cali Cab should be and I’d love to see you taste it or hear what you think. It would be interesting, plus it would help me and I imagine a few others to see where your tastes line up with mine/ours.

Thanks!
-tim in Portland

Hi Gary,
Nice show today.
QOD – Here is a list of some of what I have been drinking recently:
2004 Gustave Niebaum Captin’s Reserve Syrah
2002 Robert Mondavi Carneros Pinot Noir
2003 Parsonage Estate Syrah
2003 Heller Estate Celebration Meritage
2003 Hatcher Tempranillo
2005 Vida Organica Torrantes

Anyway, I actually don’t think I have any questions for you today. You know already that I want to see a show on Organic and Biodynamic wine as well as seeing wines from places like Israel, Lebanon, Hungary and Georgia… but yeah…

Gary,
I’m definantly going to the super tasting, had an unbelievable time last year. I was wondering if you were going to do a tasting seminar like you did last year. If you are which night would you be doing that?

Nice Episode Gary,

I’d like to know when your next party will be at your new pad! How about a “Bring your own bottle”-with a theme-maybe RP 95 or higher??

The last 2 bottles i had were the Clos Mimi Petite Rousse Syrah-(at your suggestion- see my review on Winelibrary!!) and the 2003 Cote de Baleau (St Emilion)-this one was a bit acidic, nice fruit though-will revisit in a year or two…