Gary,
Great episode! How long, if at all, do you suggest cellaring ice wine?

My favorite desert wine is 1995 Foreau Vouvray Moelleux Réserve Clos Naudin.

I forgot the Foreau is my 2nd favorite desert wine. The easy winner is Chambers Rare Muscat. Awsome stuff!

Best ever desert wine: Buller’s Very Old Museum Release Muscat (Rutherglen, Victoria), using some material dating back to the 19th century. Parker (who does, as you suggest Gary, go a bit overboard on desert wines sometimes!) scored it 100 I do believe. Tasted at the winery in summer (over 100 degrees) and still awesome!

I forgot the Foreau is my 2nd favorite desert wine. The easy winner is Chambers Rare Muscat. Awsome stuff!

Love the Ice Wine show! more people need to know about it and splurge on a bottle.
for me the best desert wine i’v had was a “1988 Chateau Megyer Tokaji Aszú 5 Puttonyos” I drank earlier this year, even better it was given to me! Amazing wine! I think you should do a Tokaji episode since you say thats your favoret.

Love the Ice Wine show! more people need to know about it and splurge on a bottle.
for me the best desert wine i’v had was a “1988 Chateau Megyer Tokaji Aszú 5 Puttonyos” I drank earlier this year, even better it was given to me! Amazing wine! I think you should do a Tokaji episode since you say thats your favoret.

This is the most exciting thing about wine… there are just so many types and styles of wine!

Personally, I should drink a lot more of those sweet wines. Ocassionally, I have some port with my blue cheese etc. How about an ep on (Vintage) Ports?

Cheers!
W.

I have 2 bottle of dessert wines and never tried them yet. Not sure what Im waiting for. IF you had tried Labbatt Blue it would of had a winner 90 pts DG. BTW nice episode, I learned a lot. Thanks.

Dan

I have 2 bottle of dessert wines and never tried them yet. Not sure what Im waiting for. IF you had tried Labbatt Blue it would of had a winner 90 pts DG. BTW nice episode, I learned a lot. Thanks.

Dan

yay. peter g. and canada and great wines all in one episode. i feel like i should be an ice wine fan now, being canuck and all. ice wine is a bit cliche here too i think, but then i don’t have the same sweet tooth as ice wine fans so maybe i’m just overgeneralizing. i’ve learned enough about wines now to know it’s the old earthy juices that i crave. but then we also have wines here i do like (from niagara but also pelee island our southernmost point, and british columbia) that haven’t been nipped by frost….and, um…we definitely have much better beer. 🙂

QOD: I’ve had d’Yquem three times, ’90, ’94, ’99… while I imagine ’99 is a bit young, it still blew me away, and the ’90 was something else, so let me be the first this page to hype the super-hyped super famous d’Yquem. For me, it delivers, even for the price. That said, for a dessert wine in the price range in which I usually tread, I really liked 2004 Kestrel Ice Wine, made from Chardonnay, which I had several weeks ago. Probably also young, but I didn’t mind!

QOD: I’ve had d’Yquem three times, ’90, ’94, ’99… while I imagine ’99 is a bit young, it still blew me away, and the ’90 was something else, so let me be the first this page to hype the super-hyped super famous d’Yquem. For me, it delivers, even for the price. That said, for a dessert wine in the price range in which I usually tread, I really liked 2004 Kestrel Ice Wine, made from Chardonnay, which I had several weeks ago. Probably also young, but I didn’t mind!

Hi Gary

Just getting into wine, i’ve got a bottle of Lafitte, Montrose, Cos D’Estournel and Rauzan Segla as my trophy shelf and lots of other wines to drink, i’ve even started keeping my own tasting notes. Loving the show here in the UK. Its so nice to have someone who combines knowledge and joy of wine whilst keeping it fun and unpretentious – your show makes me want to go and buy more wine, great job.

On the dessert wine from i really like Hungarian Tokaji – great apricot and honey flavours and I know exactly what you mean when you say that its a wine that could get you drunk, its so easy to slip back. I’ve also had some saint croix du mont in france, i get the impression that its sort of Sauternes cheap cousin.

I wont be affording any ice wine anytime soon (very pricy here in the UK) but maybe one day.

Have you considered doing a show on north Rhone wines – i love Jaboulets La Chapelle and Guigals wines, i’d be interested to know what you think.

Keep up the great work!

Dessert wines…love ’em! I’ve found, however, that people either love them or hate them. My favorite to date, 1998 Kracher #10 TBA (liquid gold), followed closely by the 2001 Chateau Suduiraut.

Dessert wines…love ’em! I’ve found, however, that people either love them or hate them. My favorite to date, 1998 Kracher #10 TBA (liquid gold), followed closely by the 2001 Chateau Suduiraut.

CJM, no worries, i was just busting GV’s chops.. I love to do that. Remember, I am the one who’s been bitching about wrong time on the server.. 🙂

I just visited an ice wine vineyard this past weekend. My daughter is a freshman at Mercyhurst college in Erie, Pa. My wife and I went to a local winery, Mazza, which makes an excellent ice wine [vidal blanc] about 40 a bottle. I agree, with dessert, there is nothing like an ice wine. We hope to attend the ice wine festival they have this winter.

I just visited an ice wine vineyard this past weekend. My daughter is a freshman at Mercyhurst college in Erie, Pa. My wife and I went to a local winery, Mazza, which makes an excellent ice wine [vidal blanc] about 40 a bottle. I agree, with dessert, there is nothing like an ice wine. We hope to attend the ice wine festival they have this winter.

GV, You’ve finally tasted beer!! and you rated it..!!! Finally, something I asked for you to do about 2 months ago.. YEAH…. I am jumping out of my pants.. OMG, this calls for a 6 pack of Weiss.

Great show Gary. Your descriptions and nuanced reactions to thewines, made me feel like I was consuming them with you. I too love Ice wine – whether it is German or Canadian. In fact I love most dessert wines.

My favorites are Tokai Aszu, Port (not so much tawny but the real stuff – aged vinatage rubies), and especially Sauternes. Greatest experiences: 1945 Ferreria and 1990 Suduriaut.

I think Parker does favor dessert wines (like most of us do) but is off base with all the 95+ Aussie Stickies like Chambers which I find simple sickenly sweet cough syrup.

In terms of the heat episode – would the methodology be better holding the control bottles in your 55 degree wine storage area rather than on your 70 degree floor for those days? It will produce the greater difference between the wines and better emulate the importance of storing properly (under 65 degrees) for control bottles. Or better yet, have 2 tests and one control:

control: red and whie at 55 degrees for their life
Test 1: As you described, one red one white in sunny hot window for a week
Test 2: the same red and white On a floor at 72-75 degrees to emulate storing in kitchen like many do.

Great show Gary. Your descriptions and nuanced reactions to thewines, made me feel like I was consuming them with you. I too love Ice wine – whether it is German or Canadian. In fact I love most dessert wines.

My favorites are Tokai Aszu, Port (not so much tawny but the real stuff – aged vinatage rubies), and especially Sauternes. Greatest experiences: 1945 Ferreria and 1990 Suduriaut.

I think Parker does favor dessert wines (like most of us do) but is off base with all the 95+ Aussie Stickies like Chambers which I find simple sickenly sweet cough syrup.

In terms of the heat episode – would the methodology be better holding the control bottles in your 55 degree wine storage area rather than on your 70 degree floor for those days? It will produce the greater difference between the wines and better emulate the importance of storing properly (under 65 degrees) for control bottles. Or better yet, have 2 tests and one control:

control: red and whie at 55 degrees for their life
Test 1: As you described, one red one white in sunny hot window for a week
Test 2: the same red and white On a floor at 72-75 degrees to emulate storing in kitchen like many do.

What a nose you have. 4000 peaches smashed in an auto body shop? Great description of something that has never happened. Best desert wine: Tokay from Hungary.

Great episode. Best dessert wine was the Yalumba non-vintage Museum Reserve Muscat. Try pouring it over fresh sliced fruit, vanilla gelato, or both! Unreal!

Great episode. Best dessert wine was the Yalumba non-vintage Museum Reserve Muscat. Try pouring it over fresh sliced fruit, vanilla gelato, or both! Unreal!

Gary, yet again another great episode. It was nice to see an episode on ice wine. I have had many people tell me about Inniskillin and other ice wines, but I have yet to splurge on a bottle. I think I may soon. Maybe next paycheck I will get that and those other 9 wines you recommended to me. Thanks