WOW #1, now I should watch it!!!

I always trying to get zmor Gewurtz, but I run out.

Finally! A Gewurtztraminer tasting!!

Better Gewurtztraminer tasting coming soon, I was spent at this point

QOTD – A sparkling Nero D’Avola a friend brought back from Sicilia (not exported….) Funky, just like it sounds, a Nero D’Avola spritzer.

I have to say that I have not really tried anything new recently. Just starting to get into some Spanish delights though, just havent poped em yet…

i have been fascinated by gewurtz, but have not tried it yet. Looking forward to another Gewurtz episode!

thanks for leaving us these taped episodes Gary!!! We miss you!!! Have fun on Vacation!!!

First time commenter, long time watcher….top 10 !!!

another top 10

another top 10

Champagne…Riesling…Gewurztraminer…Gary you sure do like the “Sweet” Wines…Did you not get enough Sugar when you were a kid? No doubt good wines but very limited in my Consumption. I got enough Sugar when I was a Kid…

+CHEF
-Whenever someone asks what your making for dinner, tell them â??Reservationsâ?â?¦

QOTD- I had a CDP for the first time truly tasting it- Had earlier in life and really just drank it cause it was on the table and I didnt pay for it-

CHEF-comment # 11- Not sweet at all my friend, most of the champagne and Riesling and Gewurtz I drink is 100% DRYYYYYYY- Dry as a bone!

QOTD? Last night I picked up a 2004 Beryna to help wash down the state of the union address. HOLY WOW dod that thing have a nose – I thought I smelled a little chocolate chip cookie dough in the nose. It blew me out of the water for under $20. Was a blend of monastrell, cabernet, syrah, merlot & tempranillo, two of which were new to me.

Gewertz is definitely one of my favorites

Gewertz is definitely one of my favorites

GV You didn’t seem too spent to me on that take. Good job dude, nice over the shoulder pour action going on there. For your Pina Collada jones: if you’re still in Naples you should hop on a ferry down to Key West. You’ll really be in Margaritaville there!

QOD: I’ve recently bought about 2-3 varieties that I’ve never had, including a pinot. just haven’t had a chance to try them yet 🙁

Gewurtz sometimes rubs me the wrong way with the flowery aromatics and the residual sugar, but definitely is a winner with Thai curry noodles.

QOTD – Recently had a Chinon for the first time. Definitely an eye opener. I didn’t think wine could taste THAT much like food

Been trying to more of the Spainish reds, like Tempranillo, but Zin will always be King in my books!

QOD: had a Zweigelt a few months ago. Don’t remember the producer or vintage if that tells you anything.

I think we should disabuse ourselves of the notion that Sweet equals childish/unsophisticated, and that dry equals adult/sophisticated. The wines of the world cover the full range and our quest should be for well made expamples.

QOTD:
Ercavio Roble Tempranillo 2004 – I was blown away by the QPR on this wine. For $8 this baby delivers on the nose, in the mouth, and on the finish. Nice old world/new world balance. A GV recommendation (a classic in my book)

Sancerre – anothe WL/GV eye opener. I have liked new world SB like NO, and NZ SB, but the complexity of minerality, fruit, and terroir in Sancerre was most appreciated.

Nice pick Gary, I tried this a few weeks ago, and unlike either strongly bitter or cloyingly sweet versions that are out there, this actually tastes like a Gewurztraminer. Pity that more Asian restaurants don’t know this wine, it would make a great addition to any Thai place…

I actually tried a Torrontes based on the episode you did a week or so ago. I thought it was pretty interesting. I dig different white wines (albarino is by far my favorite) so this was a great call on your part. Keep the recommendations coming GV!!!!

Ok, so you got this lurker to surface….

Had a barrel sample of Grenache and Petit Sirah for the 1st time on a trip to Napa on 1/5/07. Very cool varietals.

Okay…I’m going to give Gewurztraminer another try this weekend. I haven’t had it in a long time but I used to recommend it with Dessert and or Spicy foods for it’s dry and “Sweet” attributes.
I still think you lean toward the “Sweet” Wine GV…Don’t be embarrassed, I’m not going to take your “Man Card” away for liking Sweet Wines…

+CHEF
-Whenever someone asks what your making for dinner, tell them â??Reservationsâ?â?¦