Hello Gary,
This is Ricardo from BRAZIL (yep you are quite international!!!)
I´ve been watching your show since the very begining.
Great stuff.
Well here is the idea for the perfect show.
Since your show can be watched throughout the world, you MUST to compare wines from the different continents.
One idea would be to taste the top wines from each region and pick a winner, based on Cost-benefit, overall score etc.
We know the top wines from each country come from different grapes. Being so, either you would have to pick a blend or a grape that has top wine in each region (Pinot noir or shiraz)
My suggestion

one from South America
My pick from your wines would be one of the following
Pinot Casa Marin (over the top pinot)
Clos apalta 2003 (outstandind)
Almaviva (world class blend)
I picked chilean because they are better than the Argentinian on your list.

One from US:
Pick one of your favourites, because I know S…about American wines, just because they are extremely expensive in Brazil

One from France:
The wine would depend on the grape for the contest
Shiraz, Pinot or blend

One from Australia:
Shiraz, pinot or blend

If you want to be even more democratic Get Italy on board, even though their wine is so different from the rest of the world (not worse-I love Italian wines)…..just make sure they don´t beat the French, otherwise the latter will headbutt the Italian (checking whether you know anything besides American Football)

Keep up the great work,
Cheers from down south!!!
Ricardo

For QOD answers, my favorites in the comments above are #32, #34, #44-1 and #45-1. I would also really like to see a Vertical — either Bordeaux or California.

What I’d also like to see (or read about in the peanut gallery) is ideas for having an informal tasting in your home. Who’s done it successfully? Do you bring in a Sommelier, or do you just wing it? Do you charge your guests or do you break the bank because they are your friends?

Gary

Here are four wines to try. There isn’t much of a theme except that they’re more obscure wines and WLTV is all about trying something new. The Teal Lake is the only Petit Verdot (55% of the blend) on your site.

Terenzuola Vermentino Corsano 2003
Angerer Gruner Veltliner “unfiltriert” 2003 (92 WS)
Teal Lake Petit Verdot/Cabernet Sauvignon
Fedrizzi Cipriano Teroldego Rotaliano 2004

The best show. A blind tasting with wine identity given at the end. Let your staff pick some good cheap wines and see how they compare to expensive ones. Gary let us see how good you really are.
Remember no cheating!

Response to Jaye:

I’ve had a couple of wine tastings with friends/co-workers. Usually how I have run them in the past is to just have everyone chip in $15 (we’re all still in college) and then I go get the wine. The first one was just 10 different varietals (5 white, 5 red). The second one was all whites, mostly rieslings since I found that the non-wine drinkers enjoy those the most. Another one I did compared two different styles for example: oaked vs. unoaked, grassy sauv. blanc vs. nongrassy, sweet riesling vs. dry riesling, etc.
Everytime I typed up the order of the wines and a tasting note that I would find on the internet and print up copies for people. Yeah, usually the descriptions were the wineries, but I think it helped some of the non-wine drinkers key in on a couple of the flavors.
Another way is just to have everyone bring a bottle within a certain price range.
You could simply just go to your local wine store, tell them your budget, tell them a theme you might have, and let them use their knowledge to your advantage.

Tips:
Make sure you have a set of uniform glasses, it makes it easier to pour a consistent amount for everyone.
Definitely have food (cheese and crackers) and water.
Be relaxed and have a good time. If you’re enjoying yourself, then so will everyone else and the wines will always taste good in a situation like that.

QOTD: I’d like to see you do a Amarone or Brunello show.

Okay, I’m a long time lurker coming out of the shadows! My answer for the QOTD: Alsace! Why don’t you taste some Rieslings, Gewurztraminers, and Pinot Noirs and give us an idea of what the region can offer?

spell out vaynerchuk in wines. you got ten wines there, and all different letters.

either that or wine pong, like beer pong, but with wine. need some extra people though

Commenting on comments – I do not care if people go off track but I do not want to see huge postings because I just won’t read them.

Show ideas – Many states have wineries (some better than others) but I had a Montana Pinot Noir and was pleasantly surprised at how good it was and the spice it had. How about you focus on different states and your favorite wines from each. CA and WA may take more than one episode.

How about wineries you recommend visiting when traveling and why and the wines that would be tasted there either here in US or abroad. I know you have been alot places (wineries), integrate some travel suggestions.

Comment on tonights show – Gary, no ranges in your points. Stick to a number. I do not think I have ever seen you do a range before and tonight you did it twice. I too keep track of all the wines you taste on the show and have been working my way through the list.

Cheers,
Mike

Gary,

Good show man, and early congragulations on reaching episode 100! Still waiting to see the Chateau Montelena Cab someday. And a Willamette Valley Pinot show, and a Romnee-Conti… I’m just saying.

As for the QOD – I too would love to see a blind tasting, black glasses – the works. I’d also like to see another Pinot show with different regions represented: one or two wines from Burgundy, Oregon, and California each.

To John Coyne: about the varietal laws in Oregon: a wine has to contain 90% of the varietal stated on the bottle. It is more restrictive than the federal guidelines, but not 100%. That said, I’d be surprised if anyone is doing much blending of Pinot with other varieties; it’s such a transparent and subtle wine. I do agree that more and more Pinots – especially California, but some here in Oregon too – taste more like Syrah than typical Burgundy. I think this has much more to do with letting the fruit hang so much longer before harvesting; the sugars – and consequently alcohols – are through the roof. Most of the new wave Pinot Noirs I’ve had that hover around 15% alc. taste like prune juice because they’re being made with rasins.

thanks for a great show. can’t wait to see what’s next.
-tim

Hello Gary V!

Interesting show. Personally though, I would love to see more “old school” wines in the line ups.

So here’s my idea of THE PERFECT SHOW: 4 DRY chenin blanc wines! The chenin grape is too often mechanically associated with sweet dessert wines. A great shame!Actually bone-dry chenin blancs can be a very interesting alternative to Riesling. To make things easier, I’ve found the following 4 dry chenins from http://www.winelibrary.com:

1) DRY CREEK CHENIN BLANC (SONOMA COUNTY, USA – On Sale: $9.99 )
2) FOXEN CHENIN BLANC ERNESTO WICKENDEN VINEYARD 2003 (SANTA MARIA VALLEY, USA – On Sale: $15.99 )
3) JOLY SAVENNIERES 2003 (LOIRE, FRANCE – On Sale: $23.99 )
4) BAUMARD SAVENNIERES TRIE ESPECIALE 2003 (LOIRE, FRANCE – On Sale: $28.99 )

How about a show and lesson on premium Sakes?

My perfect show would to see someone who is olfactor-aly challenged, like myself, sitting there next to you saying “Cherries? You smell cherries in this?” You know, someone I could commiserate with.

Question, Do you do the “wine suckle” when you have a wine with dinner, or do you relax and just drink it?

I AM a lurker; have been watching for a long time. Occasionally email Gary directly (usually when I have a bitch or some tidbit).

Tasting suggestion: Argentine Malbecs (or just Argentine wines of varying price/quality)

LOTS of good juice coming out of Argentina, usually at very reasonable prices.

Gary, how about a ‘guess the theme’ theme? Try these 4 wines and see if you can guess what they have in common.

Qupe Syrah 2004
X-winery California Cabernet 2002
Zerbina Sangiovese Di Romagna Ceregio 2004
John Duval Entity 2004

I like the idea of re-creating the Paris tasting. Multiple episodes could be created, – one verietal per episode. example – right bank bordeaux vs LI merlot vs Washington State merlot vs california etc…. Let’s find out if those over priced over hyped Bordeaux are worth the freight.

Perfect episode: Line up four bottles of the most tannic, acidic wine you can find. Pull in three of your staffers. Give everyone a corkscrew. Then race to see who can open and finish their bottle (no glasses please) first.

A variation on this theme would be to find four corked bottles.

For Rich S on Agustino’s Chilean P N, I tried it and re-ordered. I like PN with most anything, but especially as a substitute for when whites seem most appropriate. I can’t get excited abot whites. I’m not wine-educated enough to appreciate the subtle features that may be present in $50+ PNs, so I shop in the $18-24 bracket. I did order a few Three Miners on your latest free shipping offer. More encouragement for offering free shipping when you promote a wine on a vblog.

I’d like to see an episode on well-made Italian Merlots. They are a favorite of mine.

I open about 2 bottles of wine per week and I have still not opened a corked bottle in my entire life. I’ve read that some people cannot detect TCA as well as others. Is it possible to open a bottle that is tainted and not know it?

G- the best show would be (and should be your 100th) me, or a bunch of us crazies that have watched every single episode, along your side, tasting the really expensive big boys you have in the second floor of WL. Remember, most of us don’t have the opportunity to taste $100+ wines unless we’re invited to by others (or WLTV). This would be the ultimate show!

I think the 6 pack tasting you did way back was an excellent concept. I’m not sure why you didn’t continue the idea. I guess it didn’t go over too well. Although I would prefer if you did an all red 6 pack. I’m not a big fan of whites. Other than that I think an episode of highly rated wines in the $20 & under category.

As for the extra-curricular banter, leave it alone. Its bad enough that wine has this stuffy stigmatism about it. Lets not take it too seriously. As Jimmy said in Goodfellas, “it is what it is”. Damn I love that line..

Gary,
Excellent episode and thanks in particular for the intriguing descriptions. I learn something every time. This one tells me that even after living in Oregon for two years and tasting hundreds of PN’s, I haven’t experienced enough because I am unfamiliar with a soy sauce profile in this varietal. QUESTION for you Gary, and hoping you’ll answer b/c you’ve not addressed questions for two episodes now. Sometimes we use terms so frequently that their meaning becomes diluted or ambiguous. In this EP you mentioned “New World” two or three times, and in one instance referred to the Melville (with 14.9% alc) has having candied fruit but would still be appreciated by Burgundy lovers, which confuses me. Can you tell us what exactly you mean by a “New World Pinot” versus traditional or “Old World”? Some wine lovers may consider the expression old world Pinot as simply referring to the bottle’s origin being from Burgundy. Also, I would be very interested to know whether the contrast of “New World” versus “Old World” has different meaning for different varietals.
QOTD: Here are two possibilities for the perfect episode: 1) As per Tony’s idea (thank you!!), please choose five wines you believe are the very best Wine Library has to offer for 100 dollars or less. Most likely these would be things you’ve tried already and find to be mind boggling. I’m sure it would be easy to select five that represent different places and varietals, so all viewers can see/hear what makes them very different from one another – a major theme of WLTV – as well as unforgettable. Extra perfection points and excitement if you would do it blind. 2) Joe and I have traded requests for this across numerous episodes, but here it is one last time – pick four or five 100-point wines (e.g., Chateau Pavie) and preferably taste them blind. Final request for the finish, and credit again to a previous commenter, is that you have someone put together a video sequence that shows all the best -CHUK/-NOD/FUNNY/STRANGE moments from the first 99 episodes. Thanks, C

Hi Gary – Question(s)
Went to my local wine store which is next to and owned by my local grociery store. With your admonition to try something new and no internet or even RP reviews on my phone I tried to use my best WLTV sense. Pick Hayman&Hill Red Zinfandel. 2001 Dry Creek Valley Reserve Selection. Normally $16 on sale for $10. Opened and found it was very light red. Could completely see through it and there was a brown tinge noticeable on top where it met the glass (almost like a tawny port). Smell was stinky and acrid. Taste was completely bitter which did not improve with time and I ended up disposing of it.
1. What was the problem with this wine? Is this a heat issue?
2. What is proper protocol to deal with merchant? Is there one or am I just out the money?

Thanks!

Hi Gary,

Couple questions;

1. Why are Pinot bottles larger than most others? Does a wine bottle shape effect the wine? ( I love Pinots, but hate the bottle shape as they do not fit in the rack in my wine refridge.)

2. How long should you cellar Pinots? I always thought they should be drank young?

3. How come no more questions answered from comments?

4. Sorry to hear about your jets Sunday. Are you offering all Pats fans free shipping as you promised?

Thanks,

Bruce

Hi Gary,

Great episode as always!

Couple questions;

1. Why are Pinot bottles larger than most others? Does a wine bottle shape effect the wine? ( I love Pinots, but hate the bottle shape as they do not fit in the rack in my wine refridge.)

2. How long should you cellar Pinots? I always thought they should be drank young?

3. How come no more questions answered from comments?

4. Sorry to hear about your jets Sunday. Are you offering all Pats fans free shipping as you promised?

Thanks,

Bruce