I’ve never had a cote du rhone blanc.
QOTD: I find French whites particularly confusing and Italian Super Tuscans too. I wish that distributors would put a little booklet or label on each French/Italian/German bottle that comes to the U.S. explaining some aspect of the wine. To help identify the fruit forward, food friendly, flavor focused facets of the wines.

Mott “LINK or NOT”
We will always luv u even if we don’t get a “LINK IT” T Shirt

QOTD:
How can anyone recall and describe all those unique tastes like GRAY V?
Gary I wish I was a super taster like u.
I know what I like but identifying them to the level of detail you do is difficult to say the least.

opps

That was supposed to be

” LINK IT or NOT”

I have drank a fair amount of white rhone varietals but mostly calif. based-such as Treana. I enjoy them a lot
QOD- It still amazes me as to difference in tastes among a single grape varietal based on the terroir oak used and weather.

Good show GV.
Qotd: Why I never have the time to drink the wine I have!

Great episode, I forced everyone to drink white wine on New Years Eve and they Liked it! As for Cotes du Rhone whites, I have had one, still have a couple unopened just waiting for the right time.
QOTD- Pairing wine with food, I am not very good at it, I get the red meat red wine white meat white wine thing but that is as close as I can get for food pairing. I guess I will just have to keep eating and drinking until I get it right.

has gary been drinking?

has gary been drinking?

kriss kross will make you wanna jump jump.
QOTD:Sherry

I’m going to miss “sniffy sniff” … I’ve said it once or twice around other wine drinkers, and their looks of bemusement are priceless.

I’ve definitely been down on the whites for a long time, but thanks to WLTV, I gave them another go a few months back, and I’ve been drinking about red 60% / white 40% since. I’m excited because I’m planning to *finally* take your advice about trying white wine with pizza (We’re having pizza tomorrow at a meeting at work, so I’ve put some wine in a drink bottle, and I’m taking it along … If nothing else, it’ll be a more interesting meeting :~}).

QoTD: I’m confused why people have rigid ideas of what wine to drink with what (e.g., the people who would crucify someone for considering drinking red wine with fish) … I think it’s more fun to experiment with pairings, even if it means you totally miss sometimes.

P.S. Following on from Martin’s comment … I’m confused as to why people *spend* $40 on a bottle at a restaurant when they could enjoy cooking their own food at home and paying $12 or $15 for the same bottle.

I had a white CdR on your suggestion GV. But I have to say, I think many people will be turned off by the wine if they drink it without food (especially if they’re making a leap from Rieslings or CA Chards to that)!

QOTD: How exactly do winemakers figure out what the juice will taste like in the glass? That always has mystified me. And personally I have problems picking out specific flavors. It definitely helps to taste in a group and hear what other people have to say about that wine!

One of my favorite white wines is Dom. de Piaugier Cotes du Rhone Villages Sablet Blanc, at around $18.

QOTD: Drinking windows.

I saw several people comment on wine prices in restaurants. The reason the prices are so high is for the sommelier charge or a charge for the opening of the bottle and caring for the customer. It’s definitely quite a price hike from the wine shop to the restaurant. Here’s an interesting article on BYOB in NYC that might help clarify the issue:

http://www.foodandwine.com/articles/the-benefits-of-byob

Gary…great show today…and I have to say that I hope that there’s pleanty of hotel room in the area for the 22nd…..

QOTD:

Why doesn’t wine smell and taste like GRAPES??????

QOTD: Well I can sometimes get a little bit carried away by some wines(not in the to much to drink kind a way) but they have so much crazy stuff so trying getting it to a point makes me sometimes crazy.

its like a match made in heaven! my wine vacation was to take a day trip to wine library that exact week! whooooo, im excited for the vayniac carnival!

QOTD = Those damn scores……….

QOTD: Just about everything. Just trying to sort through varietals, regions, drinking windows, cellaring, everything.

Thank goodness for Gary to help lead my through this abyss and slowly bring me to clarity.

I will say this, the one thing I do know is how much I love to drink this crazy juice.

I got an idea about the “sniffy-sniff” thing. Why not say “whiffy-whiff” instead because “let’s smell this wine” sounds really boring and beneath you. I mean, from a dude that busts out some kriss-kross lyrics at the beginning of his web show, come on! Maybe a little “wafty-waff”?

QOFD:

Being a mere fledgling in wines, as compared to the omniscient folks at wl.tv, many aspects of wine vex me. It’s as if I just haven’t reached the next level, kinda like in Dragon Warrior when you have those red slimes kick your ass because you just haven’t found enough money for a good sword yet. I also don’t think I’m experiencing good enough wines to be able to broaden my palate; we get mostly fake High-C, Cool-Aid, and fruitastic bombs from the O-Z. I have a hard time identifying that mystical mid palate, but I think it’s partially due to the crap wines here.

My lack of experience vexes me. Most of the folks here imbibe just so they can get a little drunky-drunk so I have to often follow suit instead of enjoying the wine. I must say though, after a glass or two, most wines taste better! Maybe you should do a drunky-drunk show.

Cheers,

G

I got an idea about the “sniffy-sniff” thing. Why not say “whiffy-whiff” instead because “let’s smell this wine” sounds really boring and beneath you. I mean, from a dude that busts out some kriss-kross lyrics at the beginning of his web show, come on! Maybe a little “wafty-waff”?

QOFD:

Being a mere fledgling in wines, as compared to the omniscient folks at wl.tv, many aspects of wine vex me. It’s as if I just haven’t reached the next level, kinda like in Dragon Warrior when you have those red slimes kick your ass because you just haven’t found enough money for a good sword yet. I also don’t think I’m experiencing good enough wines to be able to broaden my palate; we get mostly fake High-C, Cool-Aid, and fruitastic bombs from the O-Z. I have a hard time identifying that mystical mid palate, but I think it’s partially due to the crap wines here.

My lack of experience vexes me. Most of the folks here imbibe just so they can get a little drunky-drunk so I have to often follow suit instead of enjoying the wine. I must say though, after a glass or two, most wines taste better! Maybe you should do a drunky-drunk show.

Cheers,

G

Get someone to iron the shirtsky next time bud.

QOTD: Dissecting flavours is still confusing for me. I’ll read varietal notes, jump into a wine – ok it’s syrah I should be looking for cherries, plums, chocolate, spice – and won’t get past those notes. There are complicated aromas and flavours that come out as “plastic” or “barnyard” that you could likely take some time to dissect into the component aromas or flavours that make that up – identifying all of that is still confusing.

Get someone to iron the shirtsky next time bud.

QOTD: Dissecting flavours is still confusing for me. I’ll read varietal notes, jump into a wine – ok it’s syrah I should be looking for cherries, plums, chocolate, spice – and won’t get past those notes. There are complicated aromas and flavours that come out as “plastic” or “barnyard” that you could likely take some time to dissect into the component aromas or flavours that make that up – identifying all of that is still confusing.

Thankyou for “smelling” the wine and telling us what it tastes like Gary, just exemplary young chap!

I’ve been getting my friggi…@$@%off..ah, I meant to say, enjoying the whites lately too.