Oh, oh, almost forgot. I’m having the Rocky Creek Zin tonight on your suggestion and let me say, it’s better than any Rosenblum I’ve ever tasted. Very, very nice.

Sipping some Rocky Creek watching Ghost Whisperer on a Friday night. Doesn’t get much better than this. 🙂

Dom

Easy, Gary, easy. Next time, swallow the Chardonnay.

QOTD: I read an article in Automobile Magazine years ago about Gil Nickel, who owned Far Niente. He was a big car AND wine guy. Based on that article, I picked up a bottle of his Chardonnay, early to mid Nineties vintage for probably $40. At the time , it was the most expensive wine I had ever purchased retail. I was quite skeptical that it would be worth it, but it definitely was. I don’t drink a lot of Cali Chards these days but if I do, Talbott and Cuvaison are two solid choices.

Drinking an ’03 Bogle Old Vine zin right now. Good quaffer. Maybe something fancy tomorrow. I wonder if my wife will go for the cleavage Champagne thing. If not, I’m goin’ to Scores!

Russ J, see you there! I happen to be a big fan of the 01 Bogle Petite Syrah or was it 00 I have to check but I have a case stashed away it was that good- I must have drunk about 15 bottles of it- for the price it was the best thing around- I love Petite’s- I also like their old vine Zin.

I have adored Peter Michael’s Chards but they are expensive and i’ve only had them a handful of times

Gary-

Can you run through the filter/non-filter/fining/unfined etc. explanations?

Got my order open the Vitae Chianti Colli Senesi today, $7, it was fantastic! Thanks Gary.
The Angeline Russian River Chardonnay 2002 was very nice and I think it was $12. I’ve never had a $40 chardonnay either.

We drank this tonight:
2004 Can Blau Montsant
We didn’t know it at the time – but it’s the single wine featured (6-pack episodes) on episode #26 – there are only 7 comments so maybe you (as I hadn’t) haven’t seen it yet.
It’s a 90 pt. Parker, $12.99 – my husband and I LOVE it (had it recently in a wine bar and realized we also have 2 bottles at home). Gary likes it – and it’s available at WL. I recommend it – we dacanted for about 8+ hours and that really softened the tannins – had creamy parm. polenta and grilled steak with it and that was really great.

Any Chardonnay by Lewis Cellars is fantastic, especially their Barcaglia Lane.

Joe-
I find out you are the one who is originally from Jersey.
And now you live in
Agoura Hills?
I used to live in LA.
Life can be sooooooooooooo ironic!
Did anyone see Numbers?
I lived in LA when the freeway shootings were happening.
Never a dull moment!

Gary –
You are doing a super job being Dir of Op and Dir of Podcasts but….
You seem like a guy who needs to take a vacation.
We don’t want a burned out guy doing the podcasts.
Fly to a fun, warm place and forget about it!!!!!!
The wine will still be there – really!

Sounds like LizV and GaryV might be on their way to becoming MomV and PopV.

Anyway, to answer the QOTD, some years ago I was offered a chance to buy some Kistler chardonnay from a collection, which I did. Three different vineyards: Dutton, Kistler and McCrea. They were exceptional and showed me that California Chardonnay can be more than butter and oak (but at a price).

BTW, Gary, I would be interested in knowing, for any California Chardonnay that you taste, whether they have undergone either partial or full malolactic fermentation.

PattyO – Montsant is a great value region, sometimes referred to as the poor man’s Priorat. The Can Blau is a great wine, especially for the price. You may also want to try the 2004 Mas Donis (available at the WL for $9.99). Tanzer scored it an 88, and Parker scored the 2003 a 92 (he hasn’e reviewed the 2004 yet).

Gary…I hope that everything going on in your life is positive! Keep your head up and know that everyone sees and appreciates your efforts! WLTV is better than ever and is continuing to grow. I know that WL as a whole must be doing the same.
Thanks for taking the time to keep us all in the know and share your knowledge with us.

QOTD: I had the Newton a while back and thought that it was very nice. I would buy it again and seeing your price it will be from WL.

Question…There have been a few comments about bottle shock. I feel it comes in to play sometimes. What are your thoughts? How long should one wait after receiving their shipment from WL? What about vibration and long term storage?

Gary – When you get back to doing a viewers request tasting, I would like you to taste the 2005 Bruno Giacoso Roero Arneis. You have it in stock and it’s not too expensive.

Ok so tonight at Woodfire Grill in ATL…
1st We split the cider braised Metzger farm Berkshire pork belly, braised red cabbage, roasted Fuji apple, saba
2nd I had braised Berkshire pork shank, carnaroli risotto, aromatics, orange gremolata, pork jus
And she had wood grilled Metzger farm Berkshire pork chop, Anson grits, steel pan greens, Fuji apple sauce
3rd we had a mixed artisanal cheese selection
We drank 2001 Sawyer Cellars Bradford Meritage…nice wine with a medium body followed by a long smooth finish. Dark fruits and spice on the nose and palate plus a hint of cocoa and oak. 89+ points. The 2002 is better.

Kahuna…I look forward to trying some of Great Alaska Seafood’s products. I am a member of Slow Food and recommend everyone check it out http://www.slowfoodusa.org/
I believe in sustainable produce and support it when ever I can. Thanks for the tip! My clients will love you for it.

Gary,

2 Questions:

1) Are these chards you tasted chilled at all???

2) I’ve noticed that as it’s gotten a bit cooler, you’ve enjoyed more of the ‘dry-er’ reds. Whereas, over the summer you seemed to like the bolder, fruitier reds. Is this a seasonal thing, maybe? Have you noticed this sort of pattern over the years, or is this a weird fluke.

QOD:

When I buy Cali Hart Chard in the city, it’s over $20, so I will say that it’s my favorite cali chard!!!

Great show! Thanks for the energy!!!

DJAAA

Gary,

2 Questions:

1) Are these chards you tasted chilled at all???

2) I’ve noticed that as it’s gotten a bit cooler, you’ve enjoyed more of the ‘dry-er’ reds. Whereas, over the summer you seemed to like the bolder, fruitier reds. Is this a seasonal thing, maybe? Have you noticed this sort of pattern over the years, or is this a weird fluke.

QOD:

When I buy Cali Hart Chard in the city, it’s over $20, so I will say that it’s my favorite cali chard!!!

Great show! Thanks for the energy!!!

DJAAA

We tried the 2003 Piovano from Pieve del Vescovo last night. I had high expectations but was a little dissapointed. First impression on the taste was a surprising but pleasant thickness. It has a big-wine-high-viscosity that you won’t find in ordinary Chiantis. The wine has some firm tannins and natural acidity from the sangiovese grapes which makes the overall impression rather rough and dry. Fruit- and flavourwise I found it one-dimensional. Too few things going on flavourwise – not a charming wine. It has the body and structure of a great wine – but for my pizzas I will go for a smaller wine with more charm. Agree?

WOW…I opened a 2004 Merry Edwards Coopersmith Pinot Noir tonight.
HUGE BLACK CHERRY FRUIT BOMB.
the nose… flat Coke, seriously flat Coke, Root Beer, and Grape Soda hints of Rasberry, and it makes you want to taste right away. Remeber bottle caps when you were a kid? It’s a lot like that on the nose. EXTREMELY BALANCED.with black cherry all over the place. The finish is so great it lasts just long enough for you to want another sip. To me, this is better than the 2004 Klopp Ranch and really makes me miss the MacPhail I was so in love with last year.

I have a great story about this wine, but don’t feel like writing a huge post right now…maybe over the weekend.

BTW…Tony is terrible, why is he even a Vayniac?

B

Not a big chard fan, but did have one aged in steel (unoaked) that was great. It was from a local winery called
Three Sisters Vineyard. Bought a few bottles for my wife who swears by it.
http://www.thewineglass.net

“Oh, oh, almost forgot. Iâ??m having the Rocky Creek Zin tonight on your suggestion and let me say, itâ??s better than any Rosenblum Iâ??ve ever tasted. Very, very nice.”
Comment 77: By Dominus

that comment alone is all the movivation I need to cook up some pork ribs tommorow night instead of going out to eat as planned, I really like the rosenblub zin. the reserve or what ever the better one is.

Anytime any of us open a bottle it would be interesting if we all posted what we thought of it and how it paired with what we were eating.

while out last night I had a glass of blackstone merlot…it was average stock merlot, not crap but nothing interesting..82 points

QOD: My favorite cali chard is the Frank Family. The 2002 has been my favorite of recent vintages.

Nice timing on this episode. I bought a six-pack of Cali. Chards and will be cracking a Newton and a Hess Collection with a small group. I’m thinking of pairing it with my “rustic” chicken soup (made with sauv. blanc.). I also have a Melville in the cellar- has anybody tried one of their chards?
My favorite Cali. chard. up to now has been the regular Au Bon Climat but that might very well change after tomorrow.

Marc T ,
Thanks for the links will be checking them out for sure!