The Italian Stallion brought me here, cause I am the greatest

Just had time to check out the spreadsheet- WOW! Great work.

G- It’d be great if you had a computer available for customers at WL so when we road trip up there we can use the spreadsheet as a refresher of the wines we’d like to buy. Note to improve on the spreadsheet- the sort function on price needs to be modified (sort to see what I mean).

Gary;
PULLLLLLLLLEEEEEEEEEEEEEEEEEEZE deep six that sorry ass green backdrop.

Fillet & Bordeaux = #1

I had a 2001 SIMI Cab – Alexander last night. I thought it may be a bit young yet, but ready to drink. (I dont think that it will get any better?) Classic sweatty baseball glove leather smell (Take salt and sprinkle on glove – spit on it & there you have it). Actually quite nice.. Intial offering on palate was of dried cherries, and then like so many dissapointing Cali Cabs – Gone – Lacks in mid – really lacks at the end. Maybe this is California’s way of getting you to drink more to get the up front flavors and then gone again – got to drink more to get that up front flavor. DAMN CALI MARKETING….. I rated a 87 on my personal excell spreadsheet that I have kept for about 5 years of all wines in my cellar and notes & personal scores of all that I have drank…

It’s unfortunate that my schedule frequently causes me to post a day late, but BrandonM – I am a WLTVaholic. Watch every episode as soon as I can and read all the comments, too.

Great pairings:
venison with a well-aged Burgundy
Thai and a very dry gewurztraminer
Indian and riesling (Tony, I’m glad you tried it)
CdP and lamb
Big Cali cab and dark chocolate

Like Brandon M, I’d be interested on your take on “bottle shock” and shipping. I try to rest mine three to four weeks after delivery.

I also couldn’t find the spreadsheet link. Will it not appear regularly? I advised my friends on a wine forum (winexiles.com) to check it out.

My current favorite maches:

Red Cote du Rhone or something Provencal with grilled rosemary of thyme crusted lamb chops.

Grilled or fried sardines with tempranillo (first time had in Barcelona and it was fantastic)

Fresh smoked mozzarella with basil, sun dried tomatoes, pine nuts, drizzled with good olive oil over fresh crusty bred and a glass of sangiovese or Rioja.

Oysters with something white and dry

Black caviar with iced vodka

Sashimi with white Bordeaux from entre deux meres.

Verdejo or albarino with manchego

Pizza with red wine (not necessarily Italian). Spanish tempranillo/garnasha blends work well but not Rioja.

Espresso (my other passion) with or without really good dark chocolateâ?¦

Chased by another double shot of the same.

Great episode again one of the best. Wines are food and most are intended to pair with food so great idea.
Best food pairing; there are so many, my favorites are blue point oysters and champangne or a great Sauterne with “the dreaded” foie gras. Duck and Burgundy, Lamb and Cabernet Sauvingon, Steak and Syrah, but the ultimate is Cheval Blanc with Jack in the Box.

GV Freddie prince jr….really? hmm…I am not gonna say a word, ok I a m I just thought of you as a hobbit from lord of the rings…lol

QOD – fav. pairing my special BBQ beef and pork flavored with molasis,cayanne, adobe chilis with a bottle of zin.

am I hooked on WLTV….well everynight I print screen shots of the show, put them in my crack pipe and smoke it..ya know just to take the edge off

I think the whole Fred Savage thing comes from an image of a little dirty 70’s boy runnin around in an old Jets shirt. Now cmon Gary…wasn’t that you?

B

I thought you couldn’t get serrano ham in the USA … apparently this isn’t true anymore?

timf sent me.

I am a new admirer of your show, LOVED the CHRISstan spreedsheet, what a great idea for new wine lovers that are in the dark about what to buy, for what price ,with which meals, It’s alway pot luck with me when I go into a wine store, if the lable looks impressive, I assume my guests will be impressed..NOT so…
hope this Chris stan will keep up that sheet for us, so we don’t look like fools serving a wine by its fancy lable…LOL thnaks Vivian and Beamer

Ooh, pop up video WLTV. Love it! But I suggest you just cut to the label shot full screen, instead of showing it in the corner. Is the greenscreen backgrounds can be dropped in later? So, like WLTV in outer space, WLTV on the golf course?

I have become a WLTV-ophile. File under “It’s a sickness.” And I am telling friends about it, too.

One of my favorite cheeses is Langres from Champagne. It gets incredibly runny, so you eat it with a spoon. It matches nicely with Burgundies. BTW, for NYC-based WLTV fans, Artisanal has a class on cheese pairings: http://www.artisanalcheese.com/

Somewhere, poor Fred Savage is crying in his beer… I mean cheap glass of over-oaked chardonnay.

I have a question: Are other WLTV-ers finding themselves buying & trying more and different wines, as a result of watching the videos?

Found the spreadsheet link back on main page, and a nice functional Search function. Great work, everyone.

They just started legally importing Jamon Iberico into the US. You can buy a future ham for between $50 and $140 per pound at this site… http://www.tienda.com/indepth/jamoniberico.html

SORRY ABOUT ALL THE TYPO ERRORS, BUT I THINK YOU GOT MY POINT, NO I HAVEN’ BEEN DRINKING THIS EARLING IN THE AM..LOL V&B

As long as you’re going to sit in front of that green screen, you might as well superimpose something on it — like the color white for instance. Or a lovely shot of some vineyard. Don’t forget to turn on a fan to make it seem like your outside…

My one and only comment today: I LOVE CHEESE!!!!!!!!!!!!!!!!!!!! drools…

This cracks me up….it proves that with a little bit of research you can find the good diamonds.

Last night I opened a bottle of 2003 Truckee River Winery / Santa Lucia Highlands / Garys Vineyard / Pinot Noir.
Excellent bottle very subtle black fruit that coated the palette very well. A little short on the finish, but then, I’m being very picky these days.

Here’s the crazy thing…try to find ANY 2003 Gary’s Vineyard Pinot and it is gonna be sold out.
Truckee River is such an unknown sleepy little place, and last I checked, it is still available! AWESOME…Truckee River told me that Gary Franscioni and Gary Pisoni both taste every wineries final out out every year to make sure that quality is kept from harvest to bottle.

Think about the wineries that are after this vineyard….Kosta Browne, Lucia, Loring, Miner, Novy, Siduri, Testarossa, Vison…these are all great wine makers. I suggest everyone at least give a look at Truckee River (The highest and coldest winery in the U.S.)

http://www.truckeeriverwinery.com/home.html

B

Julia, I was and still am in the learning phase when I found WLTV. I buy lots of varietal wines to try to learn the different aspects of the grapes. I told my local wine merchant (I live in the WORST place to buy wine, shipping in is a felony!) that I’d rather have three $15 lessons than one $45 lesson, so he works out deals for me to try. All I have to do is go back and report on what I thought, and buy a few more bottles. I tend to get my lessons in six’es to get the half case discout too.

Julia…I’m getting there. I tend to get stuck in ruts, but I’m breaking out and trying more Syrahs and Sparklings. I haven’t really tasted some of the obscure grapes Gary talks about, but I’ll get there…it has certainly opened my eyes.

B

TimF, Good reply to “E” on the Jamon Iberico. FINALLY we can get it. But how about that price! And it is still only a deposit for pre-arrival meat. Serrrano has been available for a long time but now the “real” deal is here (or on its way). I wonder if the few slaughter houses in Spain that have changed their ways in to suit US hygiene standards will represent the “true” Jamon Iberico or if there will be a lack of quality. Your thoughts?
Check this out too [http://www.tienda.com/press/nytimes10.html]

Julia….yes. Even more than before!

Damnit…somebody tell me how to get a web link in the post!!!
BrandonM…Sweet pics.