GV – Teenage boy… is that your way of working current events into WLTV? 😉

As coincidence has it I had the ’03 Guigal and the ’01 Guigal the other night at a family dinner. Had it with and without food and I enjoyed it with food (lots of vegetables, salmon, chicken). I didn’t get the evergreen grass nose (in fact, i didn’t get much of a nose at all out of it) but I certainly agree that it is not complex and not offensive, which I think in the under $10 category means you’ve done OK. The ’01 was inferior to ’03. I will be seeking out the two winners from this ep.

Vayniacs – To answer the QOD I need a suggestion for what to drink with Thai food tonight, probably chicken pad thai maybe green curry chicken with broccoli (mild spice)… it’s not gonna be the rest of an over-oaked, under-fruited Penny Hill ’04 Red Dot Chardonnary I had the other night

This is GOL and I’m a BEARS fan (and Tigers fan for this week only)!

Great episode, nice to see you back in full swing after the brief hiatus. I love the Rhone, thanks for highlighting some good values. QOD: Tonight I will be drinking a Syrah from Addamo Vineyards, a new boutique winery on Cali’s central coast.

Gary,

Good episode. I’ve been burned by Cotes du Rhone, Guigal a few times. I’ll never drink it again. Althought, I do enjoy their Cote-Rote, Brune et Blonde, but that’s not always in the budget.

I’ll likely be drinking a half bottles of 2002 Frank Family C/S, Napa, and maybe a couple of Old Styles (mid-western cheap beer).

Only 4-0 team in the NFC! ‘da Bears!

Great episode Gary! Tonight I will be drinking an 04 Neal Zin. Gary, how about a Brunello or Super Tuscan episode? What are some of your favorite wine parings with Turkey? I’m starting to think about Thanksgiving. Thanks. Chris

Gol,

Thai food Gewürztraminer

QOD:

I’ll be drinking a simple Zin tonight. Ranch Zabaco Dancing Bull 2002

nice to see the show get back to normal. I am going to be drinking the 2004 Etude Pinot Noir tonight.

“Chancecube” guys thats was great…which reminds me it would be great to see an finger lakes NY show, I recomend our reislings.

Gary you are funny haha, not funny queer (sling blade)….I sent they guy an e-mail

QOD – 2002 BV merlot, I like it dont love it, its good for the $ as are all of the wines I buy or at least I hope

Brandon M – maybe I can quit my job and move in with you and your mom, has to be room for a futon for me to sleep on somewhere in the basement, then we could comment on here sooo much that we would rule the WLTV world.

no gewurz in my cellar… but thx and i’ll remember that SeanM

QOTD:

I’m drinking the 2003 Clos Mimi Syrah Petite Rousse that Gary raved about in episode 80, and it’s very nice. Check out my tasting notes on cellartracker.com.

I liked today’s episode–I’m kind of glad to get back to the meat and potatoes wine tasting.

Giacomo-Mori Chianti 2001

Did I really hear you say a Berenger white Zin??? And they say you “are not funny”.

Gary, you have a Strawberry Shortcake collection? Creepy.

BTW, I’m going to a German Riesling tasting tonight, so that’s what I’m drinking.

Drinking Clos Mimi Petite Rousse with a steak burrito. Goes incredibly well.

Gary, what is your favorite method of wine preservation? Do you think the Vacu-Vin and similar things really work for red wine left at room temperature? I have a Wine Keeper, one of the nitrogen things…i find it works but definitely needs a few minutes of swirling to get oxygen back in the wine and nitrogen out. Find if i drink the nitrogen-saturated wine immediately it tastes, well, “off” somehow.

Gary, do you have a Nikolai Volkoff action figure? He was my favorite villain. My favorite “heroes” were Chief J. Strongbow and Billy White Wolf.

Great show. Very tempted to buy the Grand Veneur….

Hi

vaynerchuck!
vaynerchuck!
vaynerchuck!
Ha!
Ha!
Ha!

http://winelibrary.com/reviewwine.asp?item=26780
The Garretson winey says,

“2003
G RED
Central Coast
Red Wine

Varietal Composition:
70% Syrah
12% Grenache
10% Mourvèdre
8% Viognier

Finished Chemistry:
14.7% Alcohol
3.75 pH
0.62 TA
0.15 RS

Production Protocol:
Hand-harvested fruit was gently destemmed, resulting in nearly 100% whole berry fruit. All lots were inoculated with a combination of D-254, D-80 and D-21 Rhône yeast isolates. Through primary fermentation, each lot was punched down three to four times a day. After fermentation, both free-run and press lots were transferred into a combination of third- and fourth-fill and neutral oak barrels. The wine underwent 100% malolactic in barrel, and was aged on the lees for 18 months. A careful barrel selection was followed by judicious blending to create the resulting wine.

Winemakerâ??s Notes:
Bright garnet in color, this wine exhibits aromas of rasberry, white peach, blueberry, spice box and white pepper lead. Medium to full bodied on the palate, it displays great intensity of fruit with wonderful grip and texture. While drinking nicely now, this wine will improve over the next year and drink well for 5 to 7 years or beyond.

Wines in our “G” Series are crafted to maximize drinking pleasure without sacrificing balance or complexity. They serve as a great introduction to our winery…not to mention they’re just plain fun to drink.

Case Production: 3,600 (12 x 750ml)

Suggested Retail: $20 per bottle.”

Little Penguin Shiraz – thanks to you Gary!
Guess what – yep, it’s a surprisingly yummy little cheapo!

No wine tonight but last night I had a easy drinking red table wine from Renault Winery in our own state of NJ. It is a blend so I don’t know exactly what grape varietals are in it, but it is nothing fancy. It went well though with the pasta and rustic tomato sauce we had last night………

This weekend I am going to a friend’s house for a dinner party though and will be bringing some better juice. A nice, crisp Australian blend of semillon and sauv blanc (Leeuwin Estate from WL) and a really nice meritage from a small CA winery, named Little Vineyards oddly enough.

Crap…I’ve been found out!

First time commenting long time lurking. Love what your doing keep up the the great work.

DENYCE M, Welcome to VaynerNation….you are officially a Vayniac.

Your hubby and I have grown rather tight (I’m a little obsessive compulsive like B)..just look at the SS….nuff said.

Anyway welcome….and we thank you for allowing Brandon to contribute as he does.

Brandon…there’s no hiding now..

Drinking Noblaine Chinon, my favorite wine with a big salad. I’m a fan of the Packers. Okay got both of your questions answered, so now my question for you, how and why do you know what strawberry shortcake dolls smell like?

Gary – If you open a red that seems like it needs some breathing can you simulate an hour or two of decanting by swirling the wine for say a minute straight? Seems like swirling in the glass mixes the wine with air so I was curious if you though this would appoximate the effects of breathing?

It’s good to have you back Gary!

Do those strawberry shortcake dolls really smell? Reminds me of those scratch-n-sniff stickers from the ’80s. Gary, I know you had them all over your Trapper Keeper.

Tonight I’m drinking (about to open) a 2001 Minervois…Chateau Coupe Roses… I think I bought it at WL a few years ago. Hopefully it’s not over the hill.

GV’s back to tasting and commenting on wine, love it. great episode.

Had the Notre Dame a few weeks ago (recommended on the floor of WL by one of the dudes who cameod in #100) and thought it was brutal, what up? Does the typical Cotes Du Rhone benefit greatly from a longer breathing session/decanting more so than your typical “new world” wine? Or am I just a philistine? (don’t answer that Vaneyacks)

enjoying the Hecula tonight, looking forward to the super tasting on Monday.

Im drinking the Clos Mimi 2003 Petite Rousse. Great recommendation, Gary

Look forward to trying some CDRs.

DWildman (#38) — Gary commented on the wine preservation thing in one of last season’s episodes. He’s a cork-back-in-bottle kind of guy. Simple method for simple folk–hereto known as the “VaynerSaver”.

Gary, oddly enough my bottle this evening was the second half of the Paul Jaboulet “Parallele 45” Cotes du Rhone that I opened last night. Light bodied with cherries, strawberries, mineral, and spice, with bracing acidity and drying tannins. Nothing special, but not bad QPR at $10. Thanks for the Rhone episode!

Rick