I’m going to enjoy the recap shows on iTunes. I don’t have time to watch WLTV every day, but I do listen to my iPod for two hours a day while I’m commuting to and from NYC.

Just tried a vouvray last night and loved it. Gonna have to get one of those albarinos now. What happened to the question of the day? also, the technical answer to your question could be: my name backwards

Okay, okay, I’ll bite (again), I threw a Napa into the cart for the next time I order but you had better be working out with the thumb if history is any indication.

Completely unrelated my musings on the countdown of days(I have too much time on my hands):

On January 4th Episode #159 the magic number was 227

after several shows without the number it reappeared in episode
#168(on January 17th as 224) a slippage of 10 days. It’s been
consistent from that point on.

So it appears it’s not a static date but something being scheduled that
was firmed up between those two dates.

By my calculations the date will be Wed August 29th.

That rules out:

Leon Washington turning 25 years old on Aug 29

The anniversary of Chad being named starting quarterback in 2006

There is a Jets preseason game with Philly but that’s not until 8/30
and I’m guessing the schedule was established long before then.

Movies are typically released on Fridays, that being said I checked a
number of movie databases and there are no Wrestling or action figure
related movies(or any movies for that matter) slated for release on that date (Transformers is slated for July 4th).

Record releases in the US are on Tuesdays (Is Lionel Ritchie or Pat
Benatar due?)

The Vayniac tshirt concert prize is a “three day weekend”

As for wine events all I found was:

http://www.nywcc.com/learn/program_schedule11.php

Class: Personal Winemaking 102
Date: Wednesday, August 29 , 2007
Time: 6:00 – 8:30 pm
Cost: $40.00
Instructor: Jan Klapetzky
Location: Educational Theater
This course will assume students are familiar with the basic
principles of winemaking covered in the Personal Winemaking
101 course. The course will cover working with grapes,
fermentation on the skins, acid testing and chemical acid
adjustment, malolactic fermentation and testing by chromatography,
testing S02, sparkling wine and fruit wines. Wine samples
illustrating the various grape and process differences will be
provided.

Instructor Jan Klapetzky has received 21 gold medals in state and national
competitions including a best of show in an American Wine Society national
competition. Heâ??s a member of the American Wine Society and a past Chairman
of the Rochester chapter.

http://www.mirbeau.com/dining_event_winedinner_schedule.html

August 29
New Zealand Wine Dinner
While New Zealand is most famous for its world-renowned and utterly
distinctive Sauvignon Blanc, especially from Marlborough, it has far more to offer from a wide variety of white and red grapes. In fact the New Zealand wine industry is characterized by diversity and innovation, and the excitement this generates is palpable.

The largest single reason for the excitement is the limestone-based
soil. In New Zealand, limestone soils that also occur in areas climatically suitable for grapes are extremely rare. Limestone may have different characteristics to that found in Burgundy.

So unless Gary plans to be in upstate NY (Skaneateles or Canandaigua)
on that day I’m stumped.

The key to this conundrum must be the significance of the 80+30+10=242
equation on the white board in episode #160 on Jan 5th.

On another totally matter, if you want an out of body experience, go to the
archives and start all shows on the page simultaneously, WOW!!!!! Almost as wild as that day in 1973 we shut out the lights, tied a series of knots knots down the length of a dry cleaning bag, suspended it from the ceiling, lit it from the bottom and watched fire drip onto a piece of aluminum foil. We were so transfixed we almost burned my buddy’s house down to the ground as the flame made it’s way to the ceiling(of course back then the drink of choice was Boone’s farm and I vaguely recall some funny pungent little cigarettes being involved.)
Groovy.

Nice episode, I have been on a Spanish wine kick lately so I will have to pick up one of these when I pick up a Rioja.
QOTD

Isn’t your name the same forwards and backwards?

I feel empty without a question of the day. Where will I find meaning and purpose…

gary, how about a show on tokaji? i dont know what the word means but it sounds cool.

Gary-
Fabulous ep!
You have reviewed the Nora before on WLTV.
AND I am sooooo old I remember when you reviewed it before.
I was a childhood friend of Abe Lincoln!!
Thanks for this great ep!!!
🙂

Longoria also has a really nice albarino from SB … I thought maybe it would be fat and overly alcoholic, but no! Good stuff.

been lurking for several episodes so here’s a shout for no damn reason.

Cya in SF

p.s. where’s the qotd? I feel so cheated! remember, we don’t notice what you give us, only what you take away…

🙂

Bokisch Vineyards in California makes a great Albariño!

Nice timing. I just did a tasting of an Albariño at my local bottle shop, and was totally impressed. Please do more shows like this to help us all branch out and find new and interesting stuff.

I feel like an idiot. I didn’t know Albarino existed until now. Since I don’t live in “the city” I may need to purchase the Nora from afar.

this is another reason why i love wltv. you can take a grape that i’ve never heard of and make me wanna go out and try it immediately. i’ve been looking for more whites to drink (and to help get my girlfriend into wine), and i think the albarino might be a nice step. but then again..that’s all in a days work for you. Keep up the great work big man.

White fan here, not a red fan. Albarino’s don’t show up around my town, so I guess a trip to New Orleans is in the cards.

Stone Apple Babies – wasn’t that a singing group?????

Hey G, good call on the albarino, I love that with some serrano ham and manchego cheese, serious tapas heaven. Albarino is also really good with, get this, bagel, lox and cream cheese, no joke! The store was awesome btw. It’s great to be in the NY/NJ area, I miss this weather, the LV desert sucks.

Gary,
What’s up with the price of these Albarino’s? Seems like just yesterday they were selling at the $10 – $12 price point. These prices plus some of the inflated scores I’ve seen lately smells like cat pee. In general, I have been supportive of your stewardship of the Wine Library’s customers and our best interests, but ……. something here is amiss.

Like the Nora OK, but I love the Pazo de Senorans, and have for years. I can’t agree with your conclusion. This is a terrific white wine which blows away all those NZ Sauv Blancs and even some Chablis. It’s also a favorite among guests and at a tasting of 20 wine enthusiasts last year. Great complexity, meatiness and food-friendliness. I thought the 92 was a bit on the high side, but this is an outstanding bottle of wine. I am sad that the price broke the $15 barrier.

good episode, need to seek out some Albarino wines

Gary, you’re killin’ me. Between Rioja the other day, Bordeaux this weekend and now albarino! Man, forget traveling, I’m going to have to spend the cashflow on drinking some serious wines. Nice episode, I will have to seek out some of those wines at the local bodega here in Espana. Keep it comin’ man, although, where is the QOTD?

Nice episode, always looking to try wines I never have had.

That’s amazing, because I also like to eat lemons whole. I also like my fresh squeezed lemonade absolutely sweetener free! Good stuff. Now if you could find a wine that tastes like a tom collins…

If you say your name backwards, do you return to the Bizarro World. 8)

😉 .emos yrt ot tiaw t’nac I .edosipe taerG

I know little about any other wines other than Spanish, mostly in deference to my mother being Spanish. I have been drinking albarinos here and over there for the better part of 10 years, and they have always been priced higher than other whites. Perhaps they truly are rising now more than before, but I actually think that the Nora is still one of the lowest priced albarinos that I have seen in a long, long time.