Congratulations on your milestone! The most expensive wine I’ve ever had was $22/bottle, so I wish I had some sense of what it was you’re talking about with these wines. Oh well. I figure I’m living my wine-loving life through you. Keep on Enjoying!

On the whole new-world old-world thing…. do you have some very, very, very polar wines (one extremely old-world and one extremely new-world) that are common and under $20? I want to taste side-by-side to truly understand the difference.

Congrats one the big one-five-o! Finally an episode Mr. F can truely apperciate. Nice line up. Glad to see my sleeping beauties are doing well. I may have to pop a margaux in the near future. I found your notes on the mouton quite interesting. Usually pauillac has more mineral tones than what you described, no earth, led pencil, or barnyard? Say it aint so…….. Huge mouton fan, im definately curious, but think i’ll wait for it to put on somoe secondary flavor profiles, let it get rid of the baby fat a little. Speaking of sediment, were any of the bottles throwing of any sediment, for bordeaux their still young, but would like to know. Cheers!

BTW- You’ve chugged d’quem and cristal, you need to drink some fine 1st growth red out of the bottle to round it out, perhaps the margaux, followed by a lil screagle!

Congrats on 150. Sorry I’m late to the party…work, kids, you know. Anyway, thanks for the first-growth treat. It’s nice to drink vicariously through you! jp

Dude!, you’re rinsing your glass with $30 worth of premier grand cru Bordeaux. Surely you actually own more than one Bordeaux glass. I think I’d use a clean one for each bottle. Are you just doing that to be cruel to us?

Gary,
Big congrats on 150, and this was a great way to celebrate. Like the other commenters, I can’t believe you were rinsing your glass with 1st growths at about 30 bucks a pop! Back from the old school days, I give this EP a 95. With brutes like this, you could have used some Iron Shiek or Hulk Hogan for tannin support. Cheers, CK

Oh, My, GAWD!!!! Can I drink out of the spit bucket??!!

You said the Margaux was perfect and scored it a 96. What could it possibly take to get a 98-99-100? Actually I think 96 is the highest score i’ve seen in any WLTV episode.

QOTD: Hmmm…a Rothschild wouldn’t hurt!!!

Ha.

Ok, ok…I am delurking.

Currently going through every single episode, in chronological order. Hope to be caught up in a couple months.

On the Bordeaux front…I’m still kicking myself for not purchasing a second bottle when I bought a ’90 Leoville Barton for my former boss ten years ago. I know… second growth, not first… but you get the point.

Hoping to make a journey to the Wine Library soon.

Nice episode Gary, noticed you pointed out that alot of folks are requesting episodes you have already done. what a shame.
Well I have 1 you havent done, and have never even mentioned. In fact I’ve never heard of anyone do a blog on this wine. Although any material I find on this wine has always given it nothing but praise, sometimes astronomical accolades.
So Gary my question for YOU is, WHEN WILL YOU BE DOING AN EPISODE ON VIN JAUNES?

I am going to have to disagree with your assessment of the Haut Brion. I just had that wine a few weeks ago and it was absolutely beautiful. Granted it has been a few years. It was layered and elegant. The complexity of the wine was what I thought was so astounding. Perhaps the reason it didnt show well was that it was over decanted. I personally believe that we over decant Bordeaux. Sometimes it is necessary with certain Chateau in a really young vintage, but I believe that with an hour to two of air, most wines are peaking. I think that too much air loses the fruit of the wine, and can reduce the richness of a great bottle. I love your show, I think its very interesting resource. Most of the time I tend to agree with you, but I just thought I would throw in my 2 cents. It was a bit heartbreaking to watch you dump out such amazing wine into the bucket. : )

How about a 100 pt. wine show “Just do it”