Can you bring Brian Chen in for a “real” tasting note? I want to better understand the flavor profile you’re describing. hahaha!!!!

QOTD: Someone got there before me, but it’s Asparagus Pee, TOTALLY. Sometimes with Chardonnay or SauvBlanc it dominates completely. I wondered if it was a fault. I’ve never heard anyone experienced mention it, so I’ve shied away from pointing it out in wine tasting classes. I will now.

Nice show Gary. I know a lot of us have been looking for an episode on kosher wines. I was pleasantly surprised to learn about the variety of kosher wines available. So often I have identified kosher wines with sweet, soda-like wine packaged in small bottles.

QOTD: I, honestly, don’t have any real unusual tasting terms.

My favorite Casper was Raiders tight end Dave “the Ghost” Casper:

He was part of two memorable Raiders plays, “Ghost to the Post” and the “Holy Roller.” Read about them in Wikipedia at http://en.wikipedia.org/wiki/Dave_Casper !

Oh…how did I forget? Thanks for the wristband Gary! You’re dropping 35 huh? Something tells me you are a mad man on the court. 😀

Gary V…..thanks for the wristbands…I’ll proudly wear them with my Vayniac T-shirt! What a nice way to say “I love you Vayniacs!”

QOD: School 3 in Linden NJ, early start of year, the hallways smelled of freshly painted shiny, gray floors and Elmer’s white glue. Whenever I smell paint or glue, it brings me back to good ole’ PS School #3…now long gone……….thanks again, Gary

TN – OK, not really mine but soy sauce. My wife always looks at me like I’m insane.

GV,
A baby oak monster with charcoal hair is okay by me. Many thanks for the wristbands.

QOTD: Noirkraut. I don’t know if this is indigenous to the varietal, but that first sip of many pinot noirs leaves you with this somewhat bitter, saurkraut, over-sulphited taste at the back of the palate. With time, it usually blows off which has often lead me to believe it’s a function of the winemaker.

Ciao

QOTD: Aunt Juanita & Uncle Clyde’s garage. very unique smell. Can’t describe it, definitely a childhood memory.

Hey Gary Nice episode I need to get my hands on some kosher wines. You da man for creating those wristbands and shooting them out to the vayniacs!!! Thanks again Gary for doing what you doing!!!

GAry, You are just too good to us! Thanks for the wristbands. BUT, where has everyone gone from yesterday?!?!?!

Thanks for the Gift. Finally some Baseball Talk…and of course the Metropolitains, Kudos to all Mets fans.

QOTD – Provolone Cheese…Good, Sharp, Provolone Cheese…The kind that sat in your lunch box UNTIL lunch time…Yeah, That is a smell that takes me back to my school days. I have that now in a few wines and yet, the palet goes either way.

Thanks Again

This episode came just in time. We are having a Seder Meal (I’m Roman Catholic but we have one each year anyways) next week and I’m to bring the wine. The Baron Herzog Cabernet Jeunesse will be served.

Also thanks for the wristband.

Dan in Kansas

Gary…Relaxed Couch episode this Friday??????

QOTD: I’d have to say stage weights (I’m a theatre major). It’s a combination of iron and metal, but combined with stage dust and spiderwebs.

Gary,
Thanks again for the sweat bands. Helena and I wear ours proudly!
QOTD: The inside of my guitar. Similar to cedarbox.

QOTD The 2006 Goose Bay Sauvignon Blanc tastes like a dentist drilling in your mouth and at the end your all clean and done

QOTD: In a short time, it will be sweaty Vayniac wristband, for sure!

“Throw-up”??? Oooh… I gotta get me some a dat! 😆

Interestingly enough, I saw on a Science Channel program yesterday, that ‘butyric acid’ is the aromatic that gives that special, recognizable character to both vomit and cheeses like Parmesan. I wonder if there could’ve been some of that present in the Rashi Barolo. Maybe, eh?

I have been doing tastings and Passover wine sale at my temple for about 10 years, drink all types of wine for the last 40. You should try the Weinstock cellar select cab. It is a Kedem/Herzog wine. It sells for about 15.00, and is better than many 30.00 Cal cabs out there. Try it, you’ll like it. Nice oak, great fruit, length and balance.

There is a revoulution of kosher wine going on, and it gets better every year.

QOTD: Here’s a copy of mine, from my thread on the WLTV Tasting Notes forum, entitled, “2003 Di Majo Norante Contado Aglianico ($12, Ep.#185)”…

“… a summer aftenoon at our family cabin in the mouth of the Weber River Canyon (a very rustic little abode, a small A-frame with no services at all). I mean… campfire, wild flowers, a little charcoal grill, the wood shingles warmed by the sun, a hint of mossy smells wafting up from the river below, and yes, even a momentary aromatic jab from the outhouse.” 😀

I just read about “What Makes a WIne Koser?” at: http://www.gemsinisrael.com/e_article000033155.htm
It says that for wine to be kosher, one percent of the wine must be discarded, a symbolic remnant of the 10% tithe.

Since I’m non-Jewish and a heathen (and a living wine disposal unit), I’ll gladly “dispose” of this wine. Where should I send my address?

I started serious wine tasting about 4 years ago. I remember the first time I smelled CDP, some of the wines reminded me of fresh or semi-fresh blood. I completed a general surgery residency, and the smell of these wines reminded me of the trauma surgeries we used to do. There was this peculiar smell in the air from all the blood. I guess “animal fur” is another description for this aroma.

Gary,

I just saw the 07 NFL schedule. I’m gonna really feel bad for you when the Jets lose to the Eagles in the Meadowlands. That’s gonna be a tough day for you! Don’t worry, I’ll get you a bottle of Krug to catch your tears. Will a magnum be enough?

I forgot… I was so excited to get hulkamania wristbands that I forgot to leave a comment. THANKS DUDE!!! I don’t have a private TN though… I use the same ‘cherry’ TN for all my reds, lol.