Congratulations Gary on 150!!!
I am looking forward to another 1,150 episodes!
That’s right- eat your Wheaties because
the Vayniacs want you to live to be 150!
🙂

Still no whitehall tasting hey

Still no whitehall tasting hey

I think next episode must incorporate something the the model and or whitehll

Gary
Congrats on numero 150!!

Great show!

Thank you Gary. What an investment you made in us today. Opening 3 first growths from your private cellar, well before they peaked…just for us. That is very very generous.

But it kills me to see you rinse and pour and spit those 1st growths! How can you do that to Haut Brion, Mouton and Margaux?
Joe

Happy sesquicentennial, happy holidays, happy digging and happy decanting.

Congrats on 150– you should totally do a ‘tailgating’ or ‘superbowl party’ wines episode.

I can’t believe it’s already 150!

Gary,
you at risk to see yourself aging-I saw one movie by contemporary artist who took photos of himself everyday for six years. You could see the guy getting older. Very scary.

Great episode, although I doubt I will be drinking classified growth any time soon.

You mention Jamaican Blue coffee flavor. It’s Blue Mountain actually, which is great but I am not sure whether you can tell the difference between Kenya AA, Sumatra and Blue Mountain unless you are nuts about coffee like me.

Gary,

please clarify what is Asian spice. Is it one spice or mixture of several spices?

Also, please define “fake fruit”.

TimF,

Were you drinking, body? Hilarious intro. Thanks.

Gary,

When is wet t-shirt contest coming?

Gary,
I registered and dug you.

Cool show today. I love off-vintage bordeaux.

Wow, 150 big ones. CONGRATULATIONS! Here is to 150 more!

By the way, that is an incredible blend the haut-brion has. 80% merlot, 30% cabernet, and 10% cab Franc. It is obvious that the American-owned Haut-Brion is beating the Bordealais at their own game.

And here’s to a buck 50 more! Congrats Gary!

Hey Gary you mention the difference between stats and comments-I was just wondering how many people are watching this everyday?
Congrats on 150! It also kills me to see you pour those wines out.
FYI: I Digg It.

Hey Gary you mention the difference between stats and comments-I was just wondering how many people are watching this everyday?
Congrats on 150! It also kills me to see you pour those wines out.
FYI: I Digg It.

Lurk suggestion:

Some sort of contest where the loser has to drink the swill bucket.

And score it.

(Great ep, btw. Thanks again!)

Yesterday’s episode made the Wine Spectator bulletin board. You can link to it here:

http://forums.winespectator.com/eve/forums/a/tpc/f/6826053161/m/869101504

Newbie question.. what do you mean when you refer to “old world” or “new world”?

QOTD.. I am have come out of lurking and have seen many others as well. So I am not really sure why you ask what you have to do to get lurkers to post. Looks like what you are doing is working well.

Gary, WOW, 150 episodes….that’s UNBELIEVABLE. Congrats & Thanks to you and your whole crew (Erik, Chris, Brian, Jon, Brandon, Ian).

BTW, I can tell that you want … no … you NEEEEEED(like Colonel Jessup in “A Few Good Men”) to send EACH of the VAYNIACS meeting in Hoboken on Thursday their own ’99 Chateau Margaux. As Chief VaynerScribe, I will be happy to get back to you with the final number of attendees. I might have to attend….oh, that’s right…I already am. (Brandon…I bet you’ll fly out then). 😀 😀

P.S. Are you really NOT coming to Hoboken on Thursday?..to such a lineup of SUPERVANIACS. You have got to be KIDDING!! UNACCEPTABLE, INEDIBLE, an OUTRAGE!! Gary, you know me, if you don’t come, I will be “compiling” some serious statistics from the group….like how much the group has collectively spent @ WL over the past year…or….the collective # of posts in the FORUM. And I WILL start a comment war with you.

I’m just kidding (half kidding)…just would like to see you there. Bring Erik & Chris and the rest of the guys.

TimF…HYSTERICAL again….was the bed head intended lol

Congrats Gary on your 150th!

No Marvin Harrison Appreciation Day comment? I thought the Colts would get some love from you today.

Keep up the good work and BTW, I have a bottle of ’95 Haut-Brion. Worth opening?

Cheers!
Dom

timF you’ve got him down! i love it great job just hilarious

Tim F,
Great job!
Your voice really sounds just like Gary’s!
Scary!
🙂

Anyone who eats dirt then tastes expensive bordeaux deserves some love.
Dugged the show.

I agree with Rob M.’s comment about answering some viewer questions/comments at the end of the episode. That was a cool feature. Let’s have it again.

Spacewrangler is an idiot!

There’s a lot more to decanting older wines than just pouring from the bottle into a decanter and then pouring it back through a wine filter.

The older wines put down a lot of sediment. Much of it can be quite fine, nearly impossible to remove with a filter. The way I decant an old wine (or any wine that shows sediment on the side of the bottle) is to stand the bottle up for 24-48 hours, allowing the sediment to settle to the bottom. Get a candle about 4-5 inches off the table surface and a decanter. You can use a small flashlight standing on end instead of a candle. After opening, being careful not to disturb the sediment, begin pouring the wine into the decanter VERY slowly while keeping the candle under the shoulder of the bottle. As you continue to pour, if you position the bottle correctly over the candle you’ll be able to see the point at which you start to see the sediment making its way to the top of the bottle. When you see the wisp of sediment get to the top of the shoulder, stop pouring.

What you have in the decanter should be ‘star bright’, devoid of all sediment. What’s left in the bottle I usually pour into a wine glass through a coffee filter. If it’s reasonably clear, I drink it. If it has some of the fines that get through the coffee filter, I drink it anyway – after all, it’s old and I intend to enjoy it every way I can. It’s not coming back!! I’m going to drink it!! Even if it’s a bit chewy.

Once the bottle is empty, you can rinse and drain the bottle. After you get rid of the vast majority of the water (you may see a few droplets in the bottle) get your wine filter or funnel and pour the wine back into the original bottle. If it’s not going anywhere or isn’s going to last, just share out of the decanter.

Anyway, that’s the way I do it. It works for me. And I don’t have to drink wine with sediment. Neither should you.