Gary,

Nice touch today with rememberance of the people affected 5 years ago. Lately I’ve been drinking my own wine….85 points, but my question of the day is why 6 corks and only 3 bottles. What happen to the other bottles? Need an episode on storing wine or when to drink the wines. Too many American drink the wines wayyyyyy to young. Some wines are meant to be consumed within 2 years, others should be aged. Ever think about having one of WL’s other directors/consultants on as a guest in reviewing wines?

Again, great job!!

Thanks for the thoughtful remembrance. This was a strange and sometimes difficult day. I found TV to be impossible to watch today(more impossible than usual). I am in NJ as well and I was heading to a meeting up in North Jersey five years ago when I heard on the radio that the second plane had hit and that the Hudson River crossings were being closed. I turned around and went home. TV, radio and phone service went out a while later and it really felt like the end of the world for a few hours there.

QOTD: last four bottles-
2002 Turkey Flat Grenache: big alchohol, big fruit, big headache next day
2001 Fontodi Chianti Classico: textbook Chianti, really nice with Rigatoni Amatriciana
NV Gruet Blanc de Noirs: always good, my favorite low $$ sparkler, but I will sample some Cava on GV’s rec.
2004 Nora Albarino: I love this stuff with sushi and the ’05 is just as good.

Question for Gary:
I am going on vacation next week (LBI). One of the restaurants my wife and I will visit does a five course tasting menu that is all at the chef’s whim. He hits the stores that morning and whatever looks good, he cooks. Could be anything. I want to bring a bottle of white and a bottle of red. For the white, anything WL has in stock for under $50. For the red, would you be willing to look at my cellar list (95% purchased from WL) if I bring it to the store and pick something, either from the list or from WL inventory if you think there is something that would be better than what I curently have (under $100)? I know it’s a lot to ask, but what the hell? Jets won. Chad looked good. Timing seems right!

Hi Gary,

Congrats on the Jets victory but its only one. My Steelers helped you out by taking out the dolphins. Very nice and tastefull episode. Well done. What am I drinking, Im tring the 05 Little Penguin Shiraz as we speak. Not bad but for 7 bucks here I’ll take it. Over the weekend went with my old standby Banfi Chianti Classico. Never get enough of that. But I think its time to step up and go for bigger Italians.

DG

As always, Gary, great episode. First, my comment…I’ve noticed in recent years very ‘trendy’ titles of wine – ‘Fat Bastard’, ‘Pinot Evil’, and, of course, all the animal-named wines. Is this trend to attract the ‘younger’ drinker to wines? Would like your thoughts. Oh, and the wines I’ve been drinking in the last couple of days are 2004 Nero Di Troia Bottaccia Puglia and 2004 Santa Digna Reserve Shiraz.

Hey Gary,

Creative idea on the episode today.
I wanted to know, generally what wines need decanting? It seems like all reds benefit from this (the older, the more?).

Thanks.

Gary,

Well done episode. I have 2 topics of inquiry that come to mind:

1) Why do you have 5 or 6 corks in front of you but only taste 3 wines?
2) I enjoy WLTV, and find it educational. What is your opinon on wine tasting schools? In particular, Zraly’s? Have you ever considered holding wine tasting classes at Wine Library?

Here is a quick list of the last of vino I’ve enjoyed recently:

Zenato Amarone 2001…smokey, cherry and currant with chocolate. Great wine, I love Amarone’s for their unique concentrated tastes derived from the process. Used to be my fav, until

Jarvis Cabernet 2000…recently discovered this small production. In addition to the earth tastes I pick up a bit of butterscotch/carmel from the oak. I really enjoyed this, and am bodly calling it my new favorite.

Silver Oak Alexander Valley 2002…jammy, spice and woody. Good with steaks!

Falesco Vitiano 2004…had to try it after you trashed it on WLTV. Not much to write home about but decent non-special occassion wine.

Di Majo Sangiovese 2004…same here, decent non-special occassion wine. Definitely bringing this one to my Italian family’s frequent Sunday dinner.

Chateau Martinens Margaux 2000…when I first drank this I was under the impression it was more Cabernet than anything else, so I was impressed with its full bodiness, yet rounded smooth black fruit taste. Later found out it is more Merlot (damn the French for not labeling). I bought another bottle to check it out again.

Allegrini Palazzo Del Torre 2001…big fan of Amarone’s so when I don’t want to spring for $50+ bottle, I will opt for this which gives me a bit of the taste of an Amarone, although still a long way off.

Stag’s Leap Cabernet 2003…plums and chocolate. The finish finished faster than I would have thought.

Penfold’s Bin 389 Cab-Shiraz 2002…can definitely taste the rustic Shiraz tones here.

Looking forward to tomorrow’s show!

VERY respectful tribute today. You are correct, living in this area has an impact on us. Going in and out of the city or even seeing the skyline leaves us with an uneasy feeling, each and every time. Although, on a positive note, I have observed that most of us have since realized that we need to appreciate the small things in life a heck of a lot more.

Delectus Stanton sounds delectible…look forward to trying this wine!

answer to QOD:
Currently drinking ’05 Kim Crawford Sauv. Blanc – nose is good, grassy that I look for in a Sauv. Blanc along with apricot, peach, perhaps honey as well. Initially coats the mouth nicely but not as much of a mid-palate as I had expected and really a very short fininsh. Overall, it’s a good wine for the value ($17 – Whole Foods Market)but, I did expect more based on comments from an episode not long ago.

My QOD to you: I love big, in-your-face, flavorful ethnic foods (Indian, Carribean, Asian, African – Not just spicy but, abundant flavors) When I’m going for spicy I usually rely on Prosecco, Champagne, Gewurz or even a beer, if I’m in the mood for beer. The few times I’ve experimented red and spice together I ended up with astringent (like munching on aluminum foil!) on a wine that was otherwise good without the spicy food. Two general rules of thumb that I have been successful with in most food combos and food/wine combos have been “what grows together, goes together” and “the more powerful the food,the more powerful the wine”. Somehow these basic concepts just don’t apply with reds when we’re talking about spice/Indian/Carribean, etc What red varietals, generally speaking would you enjoy with some of these powerful foods?

Rebecca

VERY respectful tribute today. You are correct, living in this area has an impact on us. Going in and out of the city or even seeing the skyline leaves us with an uneasy feeling, each and every time. Although, on a positive note, I have observed that most of us have since realized that we need to appreciate the small things in life a heck of a lot more.

Delectus Stanton sounds delectible…look forward to trying this wine!

answer to QOD:
Currently drinking ’05 Kim Crawford Sauv. Blanc – nose is good, grassy that I look for in a Sauv. Blanc along with apricot, peach, perhaps honey as well. Initially coats the mouth nicely but not as much of a mid-palate as I had expected and really a very short fininsh. Overall, it’s a good wine for the value ($17 – Whole Foods Market)but, I did expect more based on comments from an episode not long ago.

My QOD to you: I love big, in-your-face, flavorful ethnic foods (Indian, Carribean, Asian, African – Not just spicy but, abundant flavors) When I’m going for spicy I usually rely on Prosecco, Champagne, Gewurz or even a beer, if I’m in the mood for beer. The few times I’ve experimented red and spice together I ended up with astringent (like munching on aluminum foil!) on a wine that was otherwise good without the spicy food. Two general rules of thumb that I have been successful with in most food combos and food/wine combos have been “what grows together, goes together” and “the more powerful the food,the more powerful the wine”. Somehow these basic concepts just don’t apply with reds when we’re talking about spice/Indian/Carribean, etc What red varietals, generally speaking would you enjoy with some of these powerful foods?

Rebecca

Gary,
Thank you for WLTV and your thoughts for the day.
QOTD: Brunello Di Montalcino 2001 Terre di Bo’
2001 Rudd Oakville Cab
2001 Gargiulo Vineyards Money Road Ranch Oakville Merlot
1999 Jessup Cab

Question to Gary: When buying wine futures, what is your recommedation on what to buy? I would devirsify for a personal drinking celler. But as far as investing, should one concentrate their money on just a couple, or a few, select, high end Chateau’s?

Nice tribute! Being in Jersey myself and working right across the river – I know what your saying Gary.

Wines that I have had lately:
Full Boat Chardonnay (Good)
Coppola Merlot (Pass)
Esporão Reserva “Red” (Fair)
Aliança Brut (Good)

? for tomorrow: what do you think is the biggest misconception in wine today?

P.S. – Ok 3 wines on the show today, but 5 corks on the table. Where were the other two?

I would like to see some episodes of diffent calif. regions, such as paso robles or santa barbara or santa maria and focus on their best producers. Last couple of wines i had Rosenblum2004 richard sauret zin,a little too much alcohol and oak not as good as2002 and 2003. Yalumba 2003shiraz and 2003 grenache-both excellent with cherry and licorice flavors. Also drank a Dr. Constantin Frank riesling 2003 which had nice floral tones.

2003 Mastino Ripasso and Domaine De La Garrigue Cotes Du Rhone Cuvee Romaine 2004

Two completely different wines.

Very nice thoughts on September 11, 2001. I was at work in Roseland, NJ that morning and many of us went home shortly thereafter. It was a very eerie feeling driving down an almost deserted I-287 as the fighter jets flew overhead.

Recently, I’ve had:

1999 Quilceda Creek Cab from Washington. Personally, I think this is one of the best cabs produced in the United States.

1998 Bodegas Montecillo Gran Reserva (Rioja). Very nice! This is the first time I’ve tried this wine.

Gary,

Nicely done.

As others have already mentioned I would like to hear your strategy for the Super Tasting. Will we know what wines are going to be available ahead of time so we can do our research or are we going to have to go into it blind? A sneak peak of the wines would be greatly appreciated.

I was thrilled to see you have the 2003 Kanonkop Pinotage from South Africa in stock at an unbelievable price ($21.99). This is cheaper then the winery was selling it. How do you do it? My wife and I first had this wine at the winery in February 2005 when it was first released in their tasting room and we were blown away. We tasted it again on Sunday night and we loved it. I would be interested to get your take on this truly South African grape. I realize there are a lot of poor examples of Pinotage out there but for those who would like to try something new, give this bottle a shot. It is worth it.

Paul

Hi Gary,
Great tribute to those fallen on this day 5 years ago.

Question: How do you select a Cabernet with the consistent features of cedar box. This is a favorite nose and taste from me. Any specific regions, Calf.?

I have been Drinking the 2001 Forth Rebecca’s vineyard cab and the 2004 Peirano Estates cab.

Great episode today.

Friday night I lit a fire in the backyard and sat outside with my wife while enjoying a bottle of Ridge 2003 Santa Cruz. It was great. Had this incredible strawberry/cream flavor like the one you mentioned in your tasting today. Tonight I came home and the wife had made a roast chicken and she had a bottle of Lynfred 2002 Fume Blanc opened. Man did that go well. That wine has an incredible caramel finish. Very flavorful.

Question: What do you think of Domain Chandon going to bottle caps on their sparkling wine?

Questions for tomorrow:

1) In your opinion, between Chardonnays and Sauvignon Blancs, what’s best or preferrable to serve with fish or desserts? (Normally, I like a Sauvignon Blanc with my meal, and a Chardonnay along with my carrot cake or keylime pie, but I see that Chardonnays can be very versatil and varied in flavors, body, aroma, and price. Your taste and opinion on this, please).

2) Is Barbaresco wine comparable or similar to Zinfandel (in our side of the world)?

About what I’m drinking, I often drink Glorioso, from Spain. Crianza, of course is the more budget version of it, but Reserve is indeed “glorious”, and every once in a while, when I can afford it, Gran Reserva is really glorious. In my opinion, it is very fruty, not very oaky or traditional at all. Somewhat similar to a California Cabernet.

Lately, I have tasted California Clos Du Bois Chardonnay. I’ll be tasting the Clos Du Bois Cabernet next. I’ll send my thoughts on that in due time.

Will you some day feature in WLTV a tasting on Robert Mondavi’s Opus One?

Gary-
As others have said, wonderful tone and balance today. I was in Boone where we live on 9/11/01, but had a trip to NYC scheduled for 9/23. We were so moved by the changes in Manhattan – smoking rubble nearly two weeks later, shopkeepers coming out of their shops and thanking us for windowshopping, getting fabulous dinner reservations for that night at 8PM at Oceana. Question – still looking forward to the heat episode. Drinking – mostly a home made cab, say 86 or so after nine months, hope it balances a bit more over time and Rutherglen Tokay – excellent dessert wine!

Gary,
Nice episode. Today I went to the WTC site in lunchtime. I used to work in the north tower.
It’s very sad to see that five years later nothing is rebuilt. FYI, the Empire State Building was built in 13 month.

I had this weekend:
Domain Miquel Viognier, nice I really enjoyed it.
Mumm NV champagne-didn’t like it at all. Didn’t do it for me.
Château Belingard, Bergerac-Nice little bergerac.

My question:
When are you going to do an episode on off beat whites, like Viognier, gruner veltliner, dry Muscat, verdejo, albarino, chenin blank and many others?
Thanks

Gary, watching WLTV was definitely better than some of the network TV given your respectful remembrance of the day (mercifully w/o the video footage). I live in Brooklyn and work in NJ, so that night I could not get home since all bridges and tunnels were closed. I’ll never forget my first trip back home coming around the BQE in Brooklyn and seeing the new, empty smoke-filled skyline – gut wrenching; still can’t get used to it.

Have had some of the wines I bought recently at WL – 2003 Castano Hecula, 2004 Di Majo Sangiovese – good pizza wines. Have to say that the description of the Hecula – a 90 pt RP wine for $9 – as provided in WL site is way more than what I picked up in this wine – but that’s probably my ‘dumb palate’ showing through. I will say that after being open, and vacuvin’d for a day, it was better than when first opened.

My question for you, Gary – if you haven’t already done it in an earlier episode – can you give an explanation for the difference between ‘old world’ and ‘new world’ styles of wines, which you often mention in your tastings.

Congrats on the Jets; Giants wasted a lot of good offense on silly penalties.

NickP from Brooklyn

Very thoughtful tribute.

Currently drinking: 7 Deadly Zins (2004) and Kim Crawford Sauvignon Blanc (2005)

Can you suggest everyday wines that you enjoy at your leisure for under $30 that you would recommend? Most of the wines that you have tasted lately are all rated as â??passâ?. What is the best way to store opened wines? Also any follow up info on Chris Stan’s spreadsheet?

Mary

A tasteful episode today.

QOTD: Wines I have had lately:
01 Charles Shaw Cab (not bad, esp for 3 bucks)
02 Charles Shaw Merlot (Hang head in shame)
05 Kim Crawford Sav. Blanc (nice, I liked it)
02 Hecula (This was thick and intense intense, lots of residue, a bit bitter).
01 Trentadue (Much better than I rembered it, nice).

My question: When you rate wines, and end up scoring them very differently than Robert Parker, or WS, do you think that they really “missed” on the number, that the palate of the tasters is just that different, or that perhaps they just had a “good” bottle? Do the big name reviewers ever test more than one bottle to see if they get a consistant result?

Great Episode! Love those big California Cabs.

Question:

1) I hear you talk a lot about “new world” and “old world” wines. I’m not entirely sure what this means. What are the typical traits that can be associated with each.
2) What past years are known as creating some of the best vintages for some of the major wine regions (California, Bordeaux, etc.)

Been drinking:
Cosentino ’02 Reserve Merlot
BV Napa Valley Cabernet ’02

Posting late today — was watching “Path to 9/11” and the president. Can’t make the tasting — will be in Seattle. I hope you do an episode that shows highlights for those of us who can’t make it.

QOD: Last 3 wines I had were La Valentina ’02 Montepulciano D’Abruzzo, ’03 Epesses Bovard Chasseles, and Campbells NV Rutherglen Tokay.

I piked up the Bovard on Gary’s recommendation. It was very good – but it definitely tasted better at closer to room temperature than just out of the fridge. The Tokay is just serious apricots and I’ve had that over ice cream. Way too sweet and syrupy to drink on its own. I am thinking about heating some up though, and then tossing in some bananas and pecans and then tossing that over ice cream. What do you think?

Hi Gary,

Classy show today. Remembering….I was in Hong Kong when it happened.

Had 2001 E Guigal’s 3 La Las last nite with friends. Excellent. The chef matched a Boston Butter Poached Lobster with a Beetroot Reduction Sauce to the La Mouline. Heaven on earth.

QOD – How to match food with the right wine ? Rule of thumb ?

Keep up the good work.

Still watching everyday from Hong Kong

Kai