1993 Donnatella Columbini Brunello di Montalcino

On Saturday cause it’s my b-day.

Deconstructed Pinotage! I suppose I would be denying my adventurous mixed-case spirit if I didn’t go dig one of those up. Now, there was this Gigondas that did wonderful things on my kitchen counter overnight …

QOD: I seem to remember a ’99 Kistler Vine Hill that I really should let out of its cage already; I don’t much care for new world Chardonnay, but my experience last winter with a ’98 Rosemount Roxburgh taught me not to fear. So it shall be written, so let it be done!

Deconstructed Pinotage! I suppose I would be denying my adventurous mixed-case spirit if I didn’t go dig one of those up. Now, there was this Gigondas that did wonderful things on my kitchen counter overnight …

QOD: I seem to remember a ’99 Kistler Vine Hill that I really should let out of its cage already; I don’t much care for new world Chardonnay, but my experience last winter with a ’98 Rosemount Roxburgh taught me not to fear. So it shall be written, so let it be done!

QOTD: Looking forward to a 2002 Cyrus meritage blend my wife got me. Hoping it doesn’t suffer the “restaurant curse”. We had it a few weeks ago at a restaurant and it blew our minds.

First bottle from Justin Vineyards. Sorry I’m not a baller. I’ll be watching UFC 70 and drinking some vino. Can’t get much better than that.

I love Gary Vaynerchuk so much it hurts when I pee. 🙂

What one does for a golden lock of hair. 🙂

QOTD – maybe a bottle of 2001 Ch Larmande, or perhaps a bottle of 2004 Philip Togni Spring Mtn Cab Sav, or perhaps a bottle of 2003 Guigal Cote Rote Brune et Blonde, but definitely not all three!
Which would you recommend, Gary??? Will we still see you here for our Friday vlog? tape-delay?

QOTD – maybe a bottle of 2001 Ch Larmande, or perhaps a bottle of 2004 Philip Togni Spring Mtn Cab Sav, or perhaps a bottle of 2003 Guigal Cote Rote Brune et Blonde, but definitely not all three!
Which would you recommend, Gary??? Will we still see you here for our Friday vlog? tape-delay?

i agree. wine is one tough mofo.

Gary, major props for answering a question that has been burning in my mind for months. I hope you continue to do interesting experiments like this one!

Great episode! I love it when I get a little extra education with my tasting notes. Have you ever considered a similiar episode exploring slight differences in serving temperature? Keep up the good work!

Great episode!

Holy Jesus stevo that is some really funny stuff. That better win the contest. And Gary, wine has tattoos and spiky hair? Maybe just new world fruit bombs. The old world elegant stuff has to have a tux on, with some tattoos underneath

Great concept for comparative tasting.

Rather have the Sugar Smacks taste in the wine than in some industrial cereal.

This weekend – Valpolicella

You don’t have to tell me that wine is tough; it’s kicked my ass on many an occasion…most often around the holidays. Really interesting episode Gary. It usually takes me 2-3 days to finish off a bottle of wine and I always find it interesting how much or how little the wine will change.

QOTD: Perhaps a 1996 Hartwell SLD Cabernet Sauvignon.

I liked this episode alot, I usually take two days to finish a bottle and i always look for a change in day two, I will try and leave it uncorked and give it a whirl. I also really like the big glass, the color of the wine really comes through the monitor, not so much the bouquet but the color.
QOTD- I am thinking about a Priorat, I have two to choose from and I have not tried one yet, since I had a spanish wine last weekend I might as well keep with the theme.

Just to set the record straight, it doesn’t hurt when I pee.

But sending much love all across the Vayniac Nation, during this somber week. I’ll be opening something good this weekend – just not sure what yet. 🙂

Great episode.
QOTD… a nice Chateauneuf.
Enjoy Chicago!

Gary!

Last week I proposed a show idea in about tasting the same wine at different stages of oxidation in a forum post about decantation, AND MY DREAM CAME TRUE…

Allthough you did say you have wanted to do this for some time now, I want to believe it wasn’t a coincidence.

Thanks again!

Bye the way, even though I thought you were going to be a father, you better be one someday……..

(related post):

I hate to open this debate again, but……. DECANTATION!!

“…Perhaps Gary could slay this issue once and for all here at WLTV by tasting several bottles of the same wine, for example, one opened immediatley, one decanted for 2 hours, one for 4 hours, and perhaps one in the bottle, opened for 4 hours, etc. “

QOD: I end up often drinking really, really good wine (I know, poor me). So this weekend, I’ll blow out all the stops and open something that costs less than $15.

Very interesting episode. Leave it open for 24 hours?! Scares me a bit, honestly. I’ll have to give it a try.

QOD: I work on the weekends, so I’ll be drinking nothing except cups of coffee to keep me awake during 12 hour overnight shifts in the ER. Thanks for making me lament my wine-free work days.

qotd: I’m going to open a bottle of “Tokaj vino 1989 Tokaj Selection 6-puttonyos”. There’s a special day for me this weekend and there simply can’t be a special day without a bottle of perfect Slovak (not Hungarian :)) Tokaj.
Vinum Regnum, Rex Vinorum …

Good experiment. It will be interesting to see if you can find a wine that changes dramatically over this set of conditions. I recently had a bottle of the 2001 Rotllan Torra Priorat that you reviewed in episode 188 (I think) and it definitely changed overnight despite being Vacu Vin-ed. The nose was much more subdued on the second day and was missing some of the more delicate notes. On the palate, the wine overall was flatter and not as good. This is IMHO a wine you should drink within a couple of hours of opening.

However, I have DEFINITELY seen positive changes in wines that were left open for 24 hours. Unfortunately, I did not write down details, but the one I’m thinking of was a young California Zinfandel. It was recorked, but not Vacu Vin-ed and I thought it was actually better the second day. That is, the wine was rounder, softer and more elegant after standing. It had lost that sort of sharp harshness that this wine can sometimes manifest.

QOTD – I have a very small collection at this point and nothing startling, but I may open a bottle of D’Arenberg The Laughing Magpie 2005 (Shiraz-Vigonier). I was going to save it, but what the heck…….

Good experiment. It will be interesting to see if you can find a wine that changes dramatically over this set of conditions. I recently had a bottle of the 2001 Rotllan Torra Priorat that you reviewed in episode 188 (I think) and it definitely changed overnight despite being Vacu Vin-ed. The nose was much more subdued on the second day and was missing some of the more delicate notes. On the palate, the wine overall was flatter and not as good. This is IMHO a wine you should drink within a couple of hours of opening.

However, I have DEFINITELY seen positive changes in wines that were left open for 24 hours. Unfortunately, I did not write down details, but the one I’m thinking of was a young California Zinfandel. It was recorked, but not Vacu Vin-ed and I thought it was actually better the second day. That is, the wine was rounder, softer and more elegant after standing. It had lost that sort of sharp harshness that this wine can sometimes manifest.

QOTD – I have a very small collection at this point and nothing startling, but I may open a bottle of D’Arenberg The Laughing Magpie 2005 (Shiraz-Vigonier). I was going to save it, but what the heck…….