Gary,

I loved the episode. They are the most serious wines on the planet. Yes they are an expensive crap shoot, but like you said they’re worth every penny when you hit a great one.

I like Tony S. would pick Burgundy as well if I had to be stuck with one area for the rest of my life.

Also, did I see Big John Studd on the table in episode 100? I Iron Sheik and Hillbilly Jim were there.

Bear Down….5 and Oh yeah!

Marc T (comment 85)…thanks for the info on the 2000 and 2001 Dead Arm. I haven’t had a chance to go into my storage and check which bottle I have. Either way, Gary, you don’t need to try that, not that you would pick that out of these billions of great suggestions.

Great…if I have the 2000, I’ll bring that home the next time I’m having an Aussie Shiraz style of dinner, and if it’s the 01, I’ll just forget about it for a little longer.

Thank Marc.
T

And Go BEARS!!

http://www.youtube.com/watch?v=GIXvk0urcTg

TimF!

Hilarious WLTV Spoof!!!!!! You and I even made the questions of the day!! I just about died laughing. Nice VaynerNod and VaynerClank too! I kind of wish he had gagged on Two Buck Chuck, but that was a riot!

Gary, imitation is the sincerest form of flattery. You’ve made the big time!

TimF — is that YOU in the spoof?? You dirty dog! Thanks for the shout out!

HEY GARY — WHEN’S THE HEAT EPISODE???

I double dare you to come to my house and try to cut my nose off!

Of course it’s me. I really wanted to get a black hairpiece before doing it to make it look a little more accurate but in the end I was too lazy. I also had planned on doing this for the time between the 99th and 100th episode but never got around to it.

Great clip Tim! The two-buck chuck was not quite a 90, 89+ points. 😀

TimF – You forgot that before you taste the cedar plank you have to lick the pavement!

TimF…absolutly classic. I feel that your question of the day was the worst ever…you’ve got about 5 shows left in ya…then your DONE!

B

BTW, my answer to the QOD: I gotta go with Einstein. Great disheveled hair. After that, probably Enrico Fermi – nice Italian boy.

Gary V,

If you’re going to mention les Santenots, you should’ve told them the reason why the vineyard is regarded as Volnay and not Meursault, is that by law Meursault can only produce white wine. Another idiosyncracy of Burgundy is that the 80 owners Clos de Vougeot are splitting roughly 75 ha of vineyard. Man, I love that region.

Hi Gary,

I would like to volunteer to help with the WLTV tasting in Chicago. Please contact me if you would like my help!!!

Bruce

TimF, wow….that was on point. I think Gary will be pleased 🙂
QOTD reply: Richard Feynman

Gary:

You get called “the Ryan Seacrest of Wine”, and you’re not sure if it’s a good thing!? Of COURSE it’s not a good thing! If it makes you feel any better, Gary, I’ve always considered you kind of “the Brian Dunkleman of Wine.”

Great show. An experience at La Tour D’argent with a 20 year old Nuit St. George burg is what really launched my wine journey. It was transcendental. I’m still chasing the dragon.

Who’s the NYC event guy? I want to join. If no one is doing it I will. 🙂

The idea of eggs on the nose of a wine makes me want to gag. Is that really the essence of Burgundy?

In 1939 Henri Gouges discovered some of his Pinot noir vines were producing white grapes. Instead of destroying this aberration, he propogated it and to this day his sons produce miniscule amounts (120 cases) of white Pinot noir. As a budding enthusiast, you owe it to yourself to taste a bottle of this rare and unique wine.

A taste point i haven’t heard you use, but i’m curious if you’ve detected before. i’m drinking a burgundy now — Joseph Drouhin, Vero, Pinot Noir 2006. i’m no expert but from hearing you talk, i thought i tasted the things you usually mention when you say a wine should age more — acid was a little prominent, fruit was more underlying. it was pure silk tho and tannins were very subtle, only 12.5 alcohol. BUT! the thing i want to ask you is… have you smelled a banana note in a pinot? or in wine in general? i swear on the Vero’s nose i got strawberry-banana yogurt once the oak faded.

qotd: I know that episode has passed, but would love to see you do an episode on tasting different charbono’s, and one on vin jaune’s in the future Gary.

Happy to see Burgs showing well, ha a 1983 Nuits St-Goerges, so just a communal appelation, a week ago and it was spot on, whoever said burgs don’t age well.