Hi Gary. very interesting episode, primarily because I’ve tried icewines several times and I know I don’t like them. Why don’t I like them? well it’s that prickly acid taste – the one that gives you sweat on the sides of your nose – combined with the intense sweetness. I never get the feeling that these wines are lasting in my mouth – all I ever get is perfumy acidy sweetness that is all at the front and nothing behind. Sorry. For me, nothing beats port and my favourite has to have been Granham’s ’77. I have had some very good Zinfandel “Ports” from California and what strikes me is that while they have great flavour and intensity, they tend to lack the depth and complexity of Portugese wine. I don’t know why this is – perhaps it’s just my palete, but these californian wines lack the depth of even the LBVs from Warre and Noval (the ones that are bottled unfiltered).

How-EVER – once again great episode and great olfactory metaphores. You have done wine a true service with WLTV, Gary, a true service. G

Had the Hungarian Tokay in Hungary and have a few bottles of it in the cellar – have to agree with Paul R – Klien Constantia Vin de Constance is delicious – the greatest glass of Kern’s apricot nectar EVER! Sweet but not overpowering sugary sickening sweet – holds on to it’s fruit and has a lean clean lasting finish

I’ll have to give some of these a try. However, I do tend to prefer to have my desert wines on the lighter side – the syrup consistency really doesn’t do it for me. I don’t know if I have a favorite yet, but my goto bottle right now is the Nivole Moscato D’Asti. May not be everyones cup of tea, but I like it and that is what is most important.

P.S. – Thanks for throwing in some food pairings during these episodes, as I know I have appreciated them.

I’ll have to give some of these a try. However, I do tend to prefer to have my desert wines on the lighter side – the syrup consistency really doesn’t do it for me. I don’t know if I have a favorite yet, but my goto bottle right now is the Nivole Moscato D’Asti. May not be everyones cup of tea, but I like it and that is what is most important.

P.S. – Thanks for throwing in some food pairings during these episodes, as I know I have appreciated them.

Gary I’m learning more and more everyday, thanks! What’s up with Peter behind you, and heck, what’s up with the ever changing artwork behind you. I’m sure there must be a reason for it.

One more thing, Gary you drank a beer!! I thought you don’t drink beer!?! I’m proud of you for going outside the box and taking chances. Keep up the great work.

Crown,

Stalking?? Huh? Are you referring to me? And just exacting how do you “stalk” in an online forum??

Crown,

Stalking?? Huh? Are you referring to me? And just exacting how do you “stalk” in an online forum??

Great show, very informative on a unique niche of the wine industry. The last shot is highly amusing.

By far, the best sweet wine I have ever tasted, and I have tasted many, was the 1999 Alois Kracher Zwischen Den Seen Scheurebe Trockenbeerenauslese #9. Thankfully, I still have two more bottles in the cellar. You can’t beat Scheurebe stickies, and I think this one put to shame every Sauternes, German, Aussie, Canadian, or Hungarian sweet wine that I have tasted. Have you ever had any of Kracher’s Scheurebe BA’s or TBA’s, Gary? What did you think of them?

J. Holmes

By far, the best sweet wine I have ever tasted, and I have tasted many, was the 1999 Alois Kracher Zwischen Den Seen Scheurebe Trockenbeerenauslese #9. Thankfully, I still have two more bottles in the cellar. You can’t beat Scheurebe stickies, and I think this one put to shame every Sauternes, German, Aussie, Canadian, or Hungarian sweet wine that I have tasted. Have you ever had any of Kracher’s Scheurebe BA’s or TBA’s, Gary? What did you think of them?

J. Holmes

the professor and….: Peter being up on the wall behind him has got to be a reference to Michael W asking Gary if he was a “big family type guy” in the comments section of episode 89.

Grant Gallagher: Speaking of Graham’s from the 70s… I just opened a bottle of Graham’s 1975 and I wasn’t at all impressed. Do you think it was the quality of the cellar I bought it from or was that just a poor year (I’ve read that several places) and I’m drinking it too late? I’ll try to seek out that 1977 and see what happens.

Grant Gallagher: Speaking of Graham’s from the 70s… I just opened a bottle of Graham’s 1975 and I wasn’t at all impressed. Do you think it was the quality of the cellar I bought it from or was that just a poor year (I’ve read that several places) and I’m drinking it too late? I’ll try to seek out that 1977 and see what happens.

Interesting niche selection for the show’s topic. This is exactly why I like tuning in; its different!

What’s with PG just hanging out on your wall? ha!

The first dessert wine i was ever served, and one of the first wines i ever drank, period, was the 1959 D’Yquem-unbelievable. More recently, last year I really loved the Inniskillin Cab Franc Ice Wine.

The first dessert wine i was ever served, and one of the first wines i ever drank, period, was the 1959 D’Yquem-unbelievable. More recently, last year I really loved the Inniskillin Cab Franc Ice Wine.

As far as dessert wines go, I’ve tasted a Rasberry wine from Bedell, a small Long Island winery. This wine was very strong (18% alcohol), but had such an intense rasberry taste….it would be perfect to pour on ice cream.

If anyone is interested in ICE WINE there is a festival in The Niagra wine region. Niagara Icewine Festival January 19 to 28, 2007. http://www.grapeandwine.com/

If anyone is interested in ICE WINE there is a festival in The Niagra wine region. Niagara Icewine Festival January 19 to 28, 2007. http://www.grapeandwine.com/

Cline Late Harvest Mourvedre

Where’s Geddy Lee when you need him, eh?

Best dessert wine: a ’75 Coutet Barsac about a decade ago. Yowza.

LAST dessert wine: a Missouri port made from Norton that I thought might keep for a few years. Alas, it reeked of pencil shavings, black fruit, cork and nasty. DNPIM-level nasty.

Where’s Geddy Lee when you need him, eh?

Best dessert wine: a ’75 Coutet Barsac about a decade ago. Yowza.

LAST dessert wine: a Missouri port made from Norton that I thought might keep for a few years. Alas, it reeked of pencil shavings, black fruit, cork and nasty. DNPIM-level nasty.

Gary,
Great show, will have to try a few Canadians.

QOD- It’s just so hard to beat the Sauternes and Barsac “botrytis cinerea” fungus but I’m a big fan of Italain picolits and the Valpolicella Recioto (more port like). As far as one that I can recall that did not cost an arm and leg like d’Yquem I would say it was Ch. Coutet (Barsac, I think).

Peace out – Fluff

Gary,
Truly wonderful episode today – great wines, lots of fun, intriguing olfactory images, and everything from swish-and-spit Molson to blimpie on the wall and Hulk Hogan hair color. When I saw you were tasting a Cab Franc as a dessert wine I got so excited I almost passed out because I thought you would answer my question from EP 88. Ah well, guess you were not up to it. BTW I agree with Joe’s comment that the HEAT Episode should arrange for sufficient temperature (and light?) contrast and for sufficient duration, otherwise it is likely the result of the “experiment” will be in favor of your opinion (bias?) that wines are relatively resilient. If your arrangement is not underway yet, then please also consider the possibility that higher temperatures may affect lighter/delicate wines more noticeably than big brawny ones. QOTD: Our favorite dessert wine is Domaine Des Baumard Coteaux du Layon (e.g., 1990 was amazing, but most any vintage is excellent quality). We love it because the body tends to be lighter, not “syrupy” and the taste is not the puckery sweet tropical fruits that one often finds in dessert wines. The nose is flowers, minerals/stone, and light honey on fresh lemon and pear fruit. With age the mineral component takes on more of the machine shop smell you referred to Gary — actually like a light diesel oil, if such a thing is possible. And the price is fantastic for a full size bottle compared to a 375 or 187ml, and only a fraction of the tag for high end Sauternes.

TimF, GREAT call on the reason for “The Family Guy” being in the background…VERY impressive!!

Doesn’t the Family guy look like Tim Russert??