In

GREAT TO HAVE YOU BACK GARY!!!!!

STALLION

Uhhh, why all the white wine when it’s getting cold here in the Midwest and East Coast. Chill is in the air. Bring on the reds-Gary, sir, you promised me a review of some of the ’03 Burgundies. And just for fun, if you still have the ’03 La Cadeau pinot in stock, how ’bout throwing that in too.

#4

#5?

Susan asked you to try Ting. Were you trying to say umami?

I relistened to it and now I’ve got it: edamame (soy beans)…

Funny you should ask that QOD. After our last wine tasting trip and meeting so many couples that tossed their careers and started making wine, my wife and I talked about doing the same thing. One out the first questions we talked about was what to call our winery. I wish I could say we came up with some amazing name that was a marketing coup, but alas I’m really allergic to fake and pretentious names. “Chateau” or “Daomaine” anything would be fake because I’m in California, not France. Anything French or Italian would seem fake and pretentious to me. I’m not into cutesy names (e.g. Roshambo) either.

There’s a winery called “Toogood” here in California, and I thought that was the worst fake and pretentious sappy name for a winery until I found out that Toogood was the real family name.

So I have no idea of what to name our winery. Can’t be Dunn Vineyards, because there’s already a top end Napa producer by the name of Randy Dunn. Probably try to name it after the vineyard or the location if we ever get the guts to do it.

Funny you should ask that QOD. After our last wine tasting trip and meeting so many couples that tossed their careers and started making wine, my wife and I talked about doing the same thing. One out the first questions we talked about was what to call our winery. I wish I could say we came up with some amazing name that was a marketing coup, but alas I’m really allergic to fake and pretentious names. “Chateau” or “Daomaine” anything would be fake because I’m in California, not France. Anything French or Italian would seem fake and pretentious to me. I’m not into cutesy names (e.g. Roshambo) either.

There’s a winery called “Toogood” here in California, and I thought that was the worst fake and pretentious sappy name for a winery until I found out that Toogood was the real family name.

So I have no idea of what to name our winery. Can’t be Dunn Vineyards, because there’s already a top end Napa producer by the name of Randy Dunn. Probably try to name it after the vineyard or the location if we ever get the guts to do it.

top ten?

I think a wine/winery should have a name that reflects where it’s grown somehow. I’m going to call the stuff I’m growing in my backyard: arrière-cour.

11? (just like my rugby position)

Domaine Schieffer – because I’d be in Burgundy.

Sorry but I have never had the pleasure of seeing or tasting the Ting.
My personal wine would be called “Darth Goslings Jedi Elixir”

May the Force be with you Gary,
Geoff

Hey Gary, I am back with another wierd question. I’ve noticed that you often have indigestion (almost burping) after you taste wine. Is it because you do WLTV after lunch or is it from tasting wine all day. What’s up with that? Just curious.

oh yeah, my winery name would be “Glorious Grapes”..

Wasabi beans?

I love the Alsace 😉

Maybe BrandonM just slacks off at work too much…lol

Gary, lost my interest on that episode…but hey that was just me. All whites and no red makes for a lack luster play date.

I did love how you silently trashed the Sylvaner.

Opppsss…QOD

It would be called
PRIME!

GV,

Does that TING reference mean you are off to Jamaica soon??

Gary-Are your WLTV wines always at room temperature, regardless of their best “serving temp.”? I think tasting your 4 picks today at room temp. would be like tasting milk or… vegetable soup at room temp. Ick. Though I’m sure, with your palate, you’re able to easily rise above such influences as temperature! Nevertheless, don’t you think that the proper, intended chill on an Alsace white would enhance certain qualities (sugar for example) and subdue others (possibly chlorine…gasoline/petroleum…). Just wondering.
QOD-Probably the whole “winery name” and “label” challenge would be one of hundreds of reasons why I would never get into the business. All the good names are taken – which I guess is the reason that many of the newer players have those wacky names.
However, I will say that we drank a bottle a few days ago by the name of “Red Flyer” – had a pic of a red space ship on front and on the back, a picture of a little alien-guy and the claim that their vine stock came from a “higher source”. AND, to our surprise, it was really good – and only $9.50!

Three points I thought I would mention.

1. I personally have not found a Pinot Blanc to be much more than what you experienced.
2. I was surprised that you did not smell or taste the classic element of Gewurztraminer – Lychee.
3. The pronounciation of Sylvaner is “sihl-VAH-ner,” not “SLAH-vi-ner.”

Three points I thought I would mention.

1. I personally have not found a Pinot Blanc to be much more than what you experienced.
2. I was surprised that you did not smell or taste the classic element of Gewurztraminer – Lychee.
3. The pronounciation of Sylvaner is “sihl-VAH-ner,” not “SLAH-vi-ner.”

Red Rocks… hmmm, maybe not.

Wow. No sooner do I ask about wines being scored 79 or lower than Gary comes on today and completely pans the Barmes-buecher with a 75.

QOD…Maybe Lyons Mouth Vineyards

Question(s) for you Gary. Perhaps I missed this on an old episode, but what do you do with all the remaining unconsumed wine you taste for the show? Do you let you staff sip some on lunch break? Do you take it home? Also, do you write off the cost of the wines used for the show as a business development/marketing expense? I think we all know how you feel about the value of marketing.

My winery name would be â??Imaginationâ?

Hey Gary; if you like Ting, I’m sure you’ve had Squirt. It’s been hanging around since 1938.