Gary

Maaaaaaan…FINALLY

What’s your take on Grignolino? I had a Heitz Grignolino Rose about 8 years ago and liked it a lot.
Any Italian ones you can recommend?

Tonight I’ll be drinking the San Felipe Cab…gotta make room for more stock coming!

B

For those who have not voted for the Tshirt Name

http://www.vaynervote.com/

Terroirists want winedrinkers to remember wine’s place

Chin chin

For those who have not voted for the Tshirt Name

http://www.vaynervote.com/

Terroirists want winedrinkers to remember wine’s place

Chin chin

Finally!!! Can’t wait for my WLTV!!!!!!!!!!!!!!

Finally!!! Can’t wait for my WLTV!!!!!!!!!!!!!!

BrandonM,
Opened the San Felipe Cab tonight. Good on its own, great with grilled chicken with a hearty sauce. Let me know what you think of it.

BrandonM,
Opened the San Felipe Cab tonight. Good on its own, great with grilled chicken with a hearty sauce. Let me know what you think of it.

Absolutely Paul…Kinda of wierd but I’m drinking it with Salmon tonight. I couldn’t pass up the fresh wild they had at the store.

Gary…great episode. Thanks for the info on all of the ports, and thanks for the shout to D, she will be pleased. You really are the perfect marketing guy! If you make her smile, I get to buy more wine. SNEAKY SNEAKY! 🙂

B

My goal when I first fell in love with wine at about 19 was to have an obscene cellar with a thousand bottles that everyone wanted to have!…that was then….

B

Port through the portal! Wow!

Love Port!!!!!! Awesome episode!!!!

QOD: Just to have fun and to find perfect food/wine pairings.

Q 4 GV: Why do you sometimes see those white paint like dots on Port bottles? I’ve noticed it and always wondered.

Thanks & have a great weekend all!!!!

Somewhere…a Crip, Blood or sign language-dependent person is fuming with that ending 😀

Thanks for doing an episode on Port. I have always enjoyed Port, but can’t say that I’ve really appreciated it, if you know what I’m saying.

I am glad that you are trying to take the snot out of the noses of those who would have wine only be something you can drink with a blue blazer and an ascot. That’s is complete B.S. I tell you!

Gary…I asked this many episodes ago, but I’ll try again. What do you do with all the wine that you open for WLTV? Is there a mad run on the juice like in the WineLibrary employee lounge after each show?

Everyone have a good, long Columbus Day weekend. (That is if you get Monday off.)

Cheers! or Chtob vse byli zdorovy!

Hi Gary,
Super late episode today. I was waiting for the last 2 hours for it… So in the meantime I revisited some of my favorites from the past, and a few that I had missed. Anyway, I have been into wine for a couple of years now, thanks to my girlfriends mom. She worked for Mondavi for many many years. She taught me a lot of what I know. When I got my job at a winery in the tasting room, I knew it was just going to be the begining. It is my foot in the door to the industry. While I didn’t go to school to study wine, I am taking all that I have learned from the tasting room and spending time with the winemaker at the vineyard, and eventually hope to be making wines myself. In a few months time I will be headed for the land down under to work harvest there and get even more experience. So hopefully i will reach that goal of becoming a winemaker, and maybe someday you will sell my wines at WL, or have me on the show as a guest.

Justin

Hi Gary,
Super late episode today. I was waiting for the last 2 hours for it… So in the meantime I revisited some of my favorites from the past, and a few that I had missed. Anyway, I have been into wine for a couple of years now, thanks to my girlfriends mom. She worked for Mondavi for many many years. She taught me a lot of what I know. When I got my job at a winery in the tasting room, I knew it was just going to be the begining. It is my foot in the door to the industry. While I didn’t go to school to study wine, I am taking all that I have learned from the tasting room and spending time with the winemaker at the vineyard, and eventually hope to be making wines myself. In a few months time I will be headed for the land down under to work harvest there and get even more experience. So hopefully i will reach that goal of becoming a winemaker, and maybe someday you will sell my wines at WL, or have me on the show as a guest.

Justin

OK, Gary. So the “W-L-T-V” needs a bit of help at the end, but very educational and informative episode, nonetheless.

I have always been a bit intimidated by port. I understand most vintage port you can buy now is way too young, but I do not find a lot of older (at least not much 20+ year old) port. Of all you have in stock at WL right now, what would you recommend? Sorry, can’t go for the ’94 Quinta Do Noval Nacionale at 775 bones, but under $100 that you would recommend to us (’94 Dow’s? ’91 Dow’s?). How about under $50?

Perhaps best way to do this is with a smaller bottle, which leads to my next question. Assuming I do not enjoy a bottle at a dinner with several friends, I will not be drinking the entire bottle in one night. Not even in several nights. How long can you store Vintage Port after opening? Days? Weeks? More? How do you store it (VacuVin? Refrigerator?)?

Finally, what is the correct serving temp for Port?

QOD- I initially thought it was “high class” to appreciate and enjoy wine. I am at a point where I can afford nice wine, but since I do not care anymore about impressing people, it is just about learing and enjoying wine. My goal is to find the most enjoyable wine for the least amount of dough. Many people can spend $50 or $75 on a wine and have a decent chance of the wine being tasty. Finding it for $15 is more fun, informative, and enjoyable to me.

Thanks for your continued education. Would love opinions from any of the other WLTV viewers as well- if you want to discuss off-line, [email protected].

Rob M.

I looooooove port. Now that the cooler weather is coming, it’s definitely moving up on my shopping list. (I have about 500 items in this list, 400 of which I either wonâ??t find, can’t afford, or will get bumped down indefinitely). And yes it is a great finale to an awesome meal at a restaurant. Not to mention the perfect partner for a nice cigar. At an outdoor wine tasting I went to once they had a cigar roller. I also noticed that there was a port back at one of the tasting tables. Needless to say I put two and two together. They also had a cheese tasting there as well. I fell in love with the Bleu d’Auvergne.

From PeteB:
“Why do you sometimes see those white paint like dots on Port bottles? Iâ??ve noticed it and always wondered”

From WS online:
“This white mark is also called a splash mark, and it tells you which way the bottles were cellared (splash mark up). This way, all the sediment collects on the same side. Smart, huh?”

Gary, hilarious! Thanks for answering my question with such enthusiam. My wife and I were cracking up! Yeah we hit the garage sales too, but I am an addict with ebay crap. I have to admit that I purchased a “blueberry muffin ” doll for my sister on ebay. But I know exactly what you talking about.
I had no real plan when I first started drinking wine, It was just something different, more refined to drink when I wasn’t pounding beers with my buddies. But now, I in the process of renovating our old home, and I plan on putting in a wine cellar so that I can “impress my guests”. Really I’m a collector of things too. So for now I’m trying to drink a variety of wines to find out what I like and what I should collect. I’m sure I’ll buy some wines eventually for their name and reputation, but for now it’s strictly for taste and personal preference.

Hi Gary,

This is Dede Stan…that’s right, the better half of Chris Stanisci..Chris Stan..SS Chris..or whatever you VaynIACS call him. I have sat quietly as my husband has been on the computer at all hours at the night, talked to our sons about the merits of “VaynIACS” vs “VaynerNation” and filled our extra fridge with fine white wines. However, I cant’t complain too much because I am also reaping the benefits of my husband’s new obsession. Every Friday is “tasting night”. We’ve tried some great wines, but I’m with Denyce M (another “wine widow”), I am not yet able to taste and smell the licorice and kiwi. I’m hoping that will come with practice.

GaryV — Do you know the Bishop of Norwhich?

Gary, I’m really curious about how you treat your bottles of port. Do you decant? Do these wines throw off alot of sediment after 30 years? I’d really like to hear your process for bringing any old wine out of the cellar.

Okay — I’m going to say a few controversial things here:

1. Port is the greatest drink in the entire world. By far. Nothing else is even close. Nothing.

2. If it’s a crime to drink young port, then step up Gary, get some older ports in stock. The oldest thing I see on your site is 1985. C’mon, let’s see some 60s or 70s.

3. Every Vayniack out there needs to go out and buy (or make) a flourless chocolate cake, some fresh raspberries and enjoy it with a vintage port. Seriously. Go out right now. Now! If you haven’t, you’re missing out on life.

4. Whenever I have a port, all I can think about is the next port I’m going to have. It’s kind of like when I did the Chicago Marathon back in 2003. After mile 15 all I cared about was making it from water station to water station. In life all I care about is making it from one vintage port to the next vintage port. It is the most pleasurable thing in the world.

5. That was your best episode. Your first 100 pointer…

Okay — I’m going to say a few controversial things here:

1. Port is the greatest drink in the entire world. By far. Nothing else is even close. Nothing.

2. If it’s a crime to drink young port, then step up Gary, get some older ports in stock. The oldest thing I see on your site is 1985. C’mon, let’s see some 60s or 70s.

3. Every Vayniack out there needs to go out and buy (or make) a flourless chocolate cake, some fresh raspberries and enjoy it with a vintage port. Seriously. Go out right now. Now! If you haven’t, you’re missing out on life.

4. Whenever I have a port, all I can think about is the next port I’m going to have. It’s kind of like when I did the Chicago Marathon back in 2003. After mile 15 all I cared about was making it from water station to water station. In life all I care about is making it from one vintage port to the next vintage port. It is the most pleasurable thing in the world.

5. That was your best episode. Your first 100 pointer…

Now I have a new favorite episode! When I first discovered I liked wine I also discovered right away that I knew nothing about it! My goal has been to learn enough to make intelligent purchases and expand my tastes to more different types of wine. You can’t drink pine nut no ear all the time! By the way Gary, from the number of responses each episode has been getting lately you don’t need more muscle; you are HUGE already!!!!!!!!!

QOD: I had no goal when I got into wine. Absolutely none. It was just something I always wanted to know more about.

Hi Gary, Nice informative episode although I am not a great fan of port, yet. Totally respect the fortification process and the making of Port.

QOD: My goal was interest in the historic elements of wine and locations in the world it evolved, however this was all thrown to the side as my palate started to learn faster than my brain. I grew up a country outdoors kid with exposure to lots of smell experiences that seem to have stuck with me. So when I smell the cool wet stones of a Riesling or the cedar and cigarbox of a nice cabernet I can really connect. At this point in my journey of wine learning the nose of a wine is so amazing to me that sometimes I make a fool of myself trying to get my friends to see it. Many time they think I am crazy. This is why I am adicted to WLTV as you have that same childhood smell conection and use it to communicate to us the nose in your tasting. Keep up the great work!.

BTW I am really starting to enjoy the structure and tannins in wines. My palate is understanding more and more every bottle. Looks like I am hooked