Gary,

Recently started watching WLTV and have been having a blast! Thanks for doing this, cause I can tell you, there are a lot of people out there like me that like wine but don’t know enough yet to make wise decisions. Keep it up, and keep up revealing your wine secrets – never heard of Dolcetto before but now I HAVE to go try some!

Jason

QOTD: I’ve had quite a few Dolcetto’s in my time. I believe they sometimes outshine the Barolo’s that go for much higher prices. Strangely enough, the last Dolcetto I had was the Roagna about a month ago. I didn’t enjoy it as much as you and found it to be extremely disjointed but having alot of potential–a decanter would probably help with wine out.

PLEASE HAVE MAYNARD JAMES KEENAN ON THE SHOW!!!

QOTD: I’ve had quite a few Dolcetto’s in my time. I believe they sometimes outshine the Barolo’s that go for much higher prices. Strangely enough, the last Dolcetto I had was the Roagna about a month ago. I didn’t enjoy it as much as you and found it to be extremely disjointed but having a lot of potential–a decanter would probably help with wine out.

PLEASE HAVE MAYNARD JAMES KEENAN ON THE SHOW!!!

QOTD: Being lucky enough to live in Piemonte, I’ve enjoyed many Dolcetto’s. Try Scarzello, they also make delicious Langhe Nebiolo, top bang for your buck but probably not readily available in the US.

I like the new intro. It starts out really intense as usual, and then the new twist (name pronunciation) gives it a nice relaxing finish.

Mr. V: Only you could entice me to taste something that smells like sweaty jockstraps and rotting logs. You are a downright Picasso-esque wine critic.

I can’t wait to try the Altare. Your description of it set me on fire….I love all the stuff you found in this wine.

I had a 2005 Ca’ Viola Dolcetta d’Alba Barturot ($29.99 vs $16 for Altare)as part of a Tre Biccheri wine tasting last night. It was extremely good with beautiful, full flavored, rich cherries on nose and palate and excellent balance, but none of the earthy, truffly, sweat-sock, animal that you got from the Altare. Where are you when I need you, Altare?

QOTD: I have had many, but forget which ones, mainly because I OD’d on them. I was turned off by a few clunkers (S. Orsola in particular) and have not been interested since. I have since turned to Chinon. MMm…..

-julie

Great show gary.
I know what i’ll be tasting this weekend.
How bout a barbera episode? (if you haven’t already…i should really use the search function)

Also…you got me interested in Walla Walla now, i did some poking around and found someone making sangiovese! In washington! (perhaps not totally odd…but i wasn’t expecting that..shows what i know)
Definitely going to check that out asap.

Enjoyed the show….never tried Dolcetta but, I will soon. Great video at the end.

OHHHHH….forgot to mention Gary…I live 20 minuted away from Marshall University. I wonder who’s alma mater that is?????

Hi,
Does anyone know the episode # for the very last clip on this show? It was the one with Gary on the couch and he chewed on something and spit it out and poured some Champagne in his mouth. It looked really funny! I can’t find the episode though.

QOTD: I have tried Dolcettos, I’m very interested in them although I know very little. My first was from Bonny Doon, and as per California, was a fruit bomb, at least compared to the way you’re describing them. I loved it. I then moved into Italian, of which I know nothing. My second Dolcetto then was at a restaurant, Cascina Bruciate, again I just picked it. It was good, not great. Then I picked up one from a store and it was horrible, like balsamic vinegar but not sour. Yuk. But I’m still going to try them.

Another good show and another couple wines I need to try, thanks.

Do not remember trying Dolcetto, looking forward to it.

QOTD – Yes, I’ve had a few Dolcettos. I haven’t had any noteworthy ones except a glass that I got at some bar that had a bit of a gasoline-flavor-infusion that was at first absurdly disgusting but then really grew on me. But I never found out the name of the producer.

Great show, and the montage at the end was awesome. Dolcetto is very under-rated, and it’s sad. There are some lesser known areas producing great Dolcetto in Piemonte. We import one from Ovada, and it’s awesome. Although I like Dolcetto better, when we present it at tastings next to the Barbera, the crowd leans towards the Barbera. More for me.

QOTD: Favorite is either ours, (I wouldn’t import it otherwise), or the Pecchenino Dolcetto di Dogliani Siri d’Jermu. Ours: Seiterre Dolcetto d’Ovada Superiore DOC.

Gary, I’m a pretty old vayniac – I’ve been watching since about episode #60. When watching this Dolcetto episode, I’ve realised how much I’ve learned about wine thanks to your vlog. I do read a lot about wine, I do go to wine-tastings and contests, I do try undiscovered, but there’s always something on your show, that makes me feel like “oh, I’ve learned something new once again”. Thank you so so much for this great feeling.

Cool – but what’s a Thundercat ?

QOTD: My wife had a glass of Dolcetto at a restaurant once and I gave it a try… did not like it. Now I’m curious though, I’ll have to give it another go.

Never had a Dolcetto…I’ll definitely pop one this weekend, thanks to you…

I’ll definitely have to find this now in the wine shop….or if we don’t have it, I’ll most certainly lobby for some shelf space. Thanks introducing me to another new type of wine.

Oh yeah, and props to the montage…pretty flippin amazing. And classic clips from episode #148 one expanding the palate…including white pepper, hot peppers, and the ever important terroir!

Not a sherry guy and I think this show confirms that.

You like the taste of nuts in your mouth? No wonder I disagree with your scores. Ha Ha Ha

Can’t wait for the big announcement!

Little behind on my wine watching. Great show!..I’m a fan of Dolcettos, but have forgotten about them, thanks for the reminder. Great show!

QOTD I had a dolcetto in the trattoria that sits directly below the tower in barbaresco that you see on the produttori labels. Had it with one of the simplest but most amazing food experiences i have had…a wonderful egg noodle pasta…so basic but soooo fresh… all followed by one of the best tasting times i have had in barbaresco.