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.

OK, so. still new. guess what I did tonight? I opened a 2006 Kunde Sauvignon Blanc Estate Grown Magnolia Lane which was very good. This was before dinner… I made smoked PC, Pnbeans, and veggies. OK we, my son and I finished the Sav Blanc at dinner time. I opened and tasted the Cab sav Wellington that I got here recently and it was awsome. as soon as I paired it with food it went bitter? why????

QOTD:

Even after spending a week there this fall I still find Burgundy labels trying.

Thoughts on restaurant wine prices. Certainly wines are much cheaper at WL and all the restaurant does is pull the cork and washes the glass…not much different than a steak, much cheaper at the supermarket and all the restaurant does in grill it and plate it…a meal is much more than just food and wine…creating an environment to share with friends and family.

“food friendly”+”focused fruit factor” = f^5

QOTD: Too many things to mention, I be a novice.

“food friendly”+”focused fruit factor” = f^5

QOTD: Too many things to mention, I be a novice.

Whats up with sucking out eye balls, and still miss the sniffy sniff

Wow GV, great episode. I’m speechless

QOTD: pronoucing French. and trying to learn the sub regions and little districts of france.

Lets dive in and do some “Nasal Huffing”

QOTD: I’m weird like this, but I don’t understand “cellar wines” vs. “drinkable” wines.

QOTD: How does one figure out which wine would be good to store for X amount of years so that it will be worth the most amount of money.

I watched the cellar episode again and the guy made a comment about a $120 bottle was now work about $2500 or something like that.

I really need to change my iPhone ring. I kept thinking I was being called!

Nice episode though, I really enjoy the ones highlighting the more obscure whites, and I AGREE that they have a way of seducing even the most ardent red drinker when they are good.

QOTD: Pairing wine with food. Second is knowing when a wine is peaking…or too young…or passed its prime.

QTOD: I get confused by all the different kinds of wines out there.

excellent stuff! i’m a huge fan of white wines but i need to get into that third wine. and i am dying to find some cheese to pair with wine. also, cool stuff, i just discovered a wine shop about 45 minutes away from me! i’ve been limited to krogers so far, so this is a red letter date for me! so i am pumped and excited and ready to start getting into serious wines and having fun. wooohooo!

Marc and Saubrey: Thank you, thank you, thank you. Most helpful!

QOTD: All of the above 100+ comments. But especially why my palate , with 40 years of quaffing wines, is unable to detect even a hint of about 80% of the flavours folks like GV find. (I used to think it was BS, but have found a high degree of consistency from apparently disassociated sources). But then again I can’t even curl my tongue except around a finger â?? or some such.

J CRAZY CRUSH NOT HAVING MOTT LINK IT UP T-SHIRT. CRUSH!!!
QOTD: CONFUSED WHY WE NOT HAVE MOTT LINK IT UP T-SHIRT. CRUSH CRUSH CRUSH!!!

3/22 I’m in!

Very nice show today, GV. I am mostly baffled by the flavor accuracy of the wines (both smell and taste). Did you lose a bet or something, why no Sniffy Snif…?

Dear Gary,

You have no idea how pumped I was when I heard about the party. I jumped into the air, over and over and over. I kid you not. (Seriously!).

As a wine newbie, I am incredibly guilty of being prejudiced against white wines. So as penance I went to the Corkscrew THIS VERY NIGHT and picked up a Sancerre – the first white still wine I’ve bought voluntarily – and drank it. Domaine du Carrou 06. I found it surprisingly rich and viscous, good balancing acidity, creamy and nutty. Not my style, not much complexity on the nose… but it was a new experience!

QOTD: I am constantly confused by all the variables in wine tasting: what glass you use, the temperature, what you ate earlier that day, what wines you’ve just tasted, how long the wine has been decanted, how long you sniff it, how long you keep it in your mouth – there are so many variables, I don’t know how to keep them all the same so that I can have some sort of consistency in my tasting. I would like to be able to recognize a wine upon retasting, or at least get something similar. So far that has not been the case.

Oh, and spitting also gives me trouble, but I work on it every day in the shower!

Thanks, Gary.

QOTD: I honestly do not understand the Parker Effect. Specifically, I of course mean the trend towards producing extremely assertive, alcoholic red wines. Even though it seems to be waning now and starting a stylistic backslide, I never have understood the allure.

Great Show!!!!!

QOTD: What really trips me up about wine is determining which wines will cellar well and more specifically for how long. I have definitely had some wines that I can tell are still to young to be had, but I am unable to tell apart those that taste great now from those that will taste even better down the line.

–RH

QOTD: How to sell my 1982 Latour for $1.5k+… and my case of Turley for $500+… I got them both on craigslist and I have way too much wine right now.

And, great white Italian Varietals can be found at Viansa, NOT! There is a reason that place went bankrupt. They turned into a wedding and tourist trap with sauces stacked so high you couldn’t even see across the tasting room. Lame.

QOTD….Three things 1) Food pairing. I still dont have that down. 2) It is frustrating to wait for a wine to be ready to drink. 3) Convincing people that white wines are awesome. People are so hung on the “red vs white” wine thing. People like to take sides on this and I dont know why. I try to explain its not either/or its drink both.

Great show – you had me at hello and I enjoyed every minute.

QOTD: After 15 years of seriously tasting wine, I am still dazed and confused about a lot of stuff. I mean, bottle variation, storage temperature, how glass shape affects the taste of wine, petite sirah or petite syrah, fume blanc or sauvignon blanc, drank or drunk, spit or swallow, why’s it called a punt, who coined “bunghole”…makes for good conversation.

Great show – you had me at hello and I enjoyed every minute.

QOTD: After 15 years of seriously tasting wine, I am still dazed and confused about a lot of stuff. I mean, bottle variation, storage temperature, how glass shape affects the taste of wine, petite sirah or petite syrah, fume blanc or sauvignon blanc, drank or drunk, spit or swallow, why’s it called a punt, who coined “bunghole”…makes for good conversation.