3/22 hmmmm… anyone wanna carpool from Ontario?

Phrase of the show is “nice Christmas”

A little surprised you guys still don’t turn the ringer off on your phone, or unplug during filming.

My question is; why do people love wines that have an animal on the label? Why do wines that have a mineral in the name sell, and or organic material? Stone , Rock , wood, are the biggest sellers when I was a wine buyer. WHY I ASK????

I have tried a Cotes du Rhone blanc 3 times before, and to be honest each was disappointing- they were short and had a lot of alcoholic heat… I’ll have to check out that St. Cosme though, it sounds good.
What’s confusing? I’ll tell you what’s confusing! Wine prices! Why is it that there are so many crap wines out there for 50 bucks and up?!? I honestly think that’s the most disappointing thing to new wine enthusiasts. They go out and spend a big amount on a “good” bottle (maybe Dom P, maybe Opus One, maybe __(fill in the blank)__ from Burgundy) and they’re disappointed. What a shame. That’s where the Thunder Show comes in! We gotta exalt the good buys, the wines of character at fair prices.

QOTD: The freaking ratings confuse me for one thing, for just the same reasons that came up in todays episode. I love you saying “the internets most passionate wine show” was awesome, I think that would be the perfect way to start every episode. I love red wine but there are a ton I find terrible. There are very few white wines that I find undrinkable.

Oh yeah, the most confusing thing to me is cellaring. It’s factored into a wines rating but I don’t give a crap about cellaring, I want to drink something delicious now. So how do I decipher wine scores??? Some tell me please!

QOTD: I think the thing about wine that doesn’t necessarily confuse me but intimidates me is the overwhelming selection. There is just SO much to choose from. But I guess that will get easier as I become more educated!

Great intro you may have actually spit on me, the most confusing thing about wine is trying to learn all the different wine growing regions in different countries and then remember the grape that is grown.

Damn…..I am going to try to get to March 22nd…..
QOTD – gotta be the why isn’t Gruner Veltliner the go to wine for food pairing….it is so good!!!

MAN March 22! I’m going to be at my 10 yr HS reunion in belgium. Freakin KILLIN ME! DANG IT!

QOTD: I wouldn’t say confusing persay…but I often feel like I am missing like ONE component to a wine, and it drives me nuts. I can smell or taste it but just can’t quite put my finger on it. But it gets me to try more wine…or as some might say drink more wine. Which is great.

Still so hurt about March 22…I’m going to cry.

I thought the QOTD was if we have had a white cdr? Well I have and it was really bad. someone pitched it to use to put on our list and it was so bad I just left the tasting, so as not to give my opinion.

QOTD2. The most confusing thing for me is what compounds in wine, when too high in volume, cause certain flavors and defects. There’s kind of a lot of them, with really weird names.

GV: Bring back the “sniffy-sniff”!!!

QOTD: Why are American wine laws so crappy? Half the stuff written on the labels have no legal meaning. We need to step our game up in this country and start classifying our wines better.

Hey Gary! I’m pretty confused still about how the environment effects the wine. The soil, the temperature, the amount of sunlight. All important stuff. I’d love to know how this works from top to bottom and if qualities of taste are predictable based on these factors. (Guess who was a science major 😉

Hey Gary! I’m pretty confused still about how the environment effects the wine. The soil, the temperature, the amount of sunlight. All important stuff. I’d love to know how this works from top to bottom and if qualities of taste are predictable based on these factors. (Guess who was a science major 😉

QOTD: I want to understand the process of making wine better.
Nice show.

Great show Gary, the thunder is Back !! I am so excited and disappointed all at the same time. Excited to hear you’ll be at Taste Washington in Seattle, please try to make a point of stopping by my table and try our wines, “Griffins Crossing Winery”. Disappointed, ’cause I would love to make the trip to WLT in March but I already have a wedding at Vegas on the same day.
Qotd: I have to admit I don’t give whites as much credit even though I produce 2 whites of my own, mainly to please the folks in the tasting who aren’t read drinkers, but I’m going to give Torrontes a try, picke up a bottle just a day ago, but haven’t popped the cork.

See you in Seattle ~ Max

Hey Gary

I had my first Tocai Friulano (Villa Russiz Tocai Friulano 2006) two nights ago for this months Wine Blogging Wednesday for the theme Friuli white (see http://www.winebloggingwednesday.org/). An interesting wine and one that changed dramatically with a bit of time in the glass – the cutting acidity softened and the whole mouth feel became unbelievably luscious and rich. Grass and herbs on the nose also disappeared and were replaced by pears and almonds – very interesting stuff

QOTD: relationships between vineyard, season/year, winemaking and the finished product (preferably through lots of comparison based tastings!)

Andrew

QOTD:
The confusing thing to me about wine is… its just grape juice. I understand the differentiation between great and bad wines, but still, at the end of the day its who you drink it with that matters.

I don’t understand why we always, ALWAYS, have to take wine so seriously (ratings, wine makers, age, terroir, grape varietal). For centuries wine has been a familiar, daily, every-man’s drink, but today it is such a “bourgeois” “status symbol” possession. Unfortunately, we have ruined wine by making it a science and rated commodity. Further more, we take all things French way too serious(cheese and wine simple because it is French).

I only wish that the wine community and drinkers could understand that in the end it doesn’t matter how much you paid, or what the score was. If it doesn’t bring you joy it wasn’t worth it. Perhaps I am an idealist, but nevertheless we must except what is and enjoy it while we are here.

Most confusing thing? Actually, the most frustrating thing is not being able to smell like you do. My palette is very broad. I had good folks who exposed me to all kinds of flavors and cultures but I can’t smell the nuances that you smell.

I have in my possession a Cotes du Rhone Blanc but haven’t opened it yet.

Mott t shirt or bumper sticker what if every car in America had “Mott, Link it up!” bumper stickers? Awesome!

Ou, tough QOTD: I think for me the most confusing thing in the wineworld are the 1 million differnt grapes in Portugal – far away for being transparent to the customer! 😉

I am so excited about the Taste of Washington! Are you doing the Seattle or Spokane event? What day(s)

Ya Ya white wine is great, super, really nice. Maybe about 10% of it anyway.

Glad to see you retire Sniffy Sniff.

QOTD Wine is confusing as to why I like it so much, want to study how it comes to be, how to drink it, which to buy, how to store it.

My QOTD: Is there any other man made product that after it is delivered into your hands gets better and appreciates in value?

QOTD: I think the issue that confuses me the most is why the flavor of oak in wine is supposed to be such a terrible, terrible thing.

QOTD: Everything about wine is still very confusing to me as I only start drinking like 2 months ago!

I think what I struggle with is how to really refine your nose and palate once you’ve achieved a general ability to discern basic flavors. Lots of tasting, especially tasting several different varietels back to back? Probably. Palate-building exercises such as eating dirt like Gary does? Apparently that works. But all the same, I guess that would be what confuses me about wine.

HEY GV
Not sure what one thing still confuses me about the wine world. I of course, like most people that are into wine and continue to learn about it on a daily basis feel that the more I learn the more I don’t know. I still think I have the most to learn about France, in particular Burgundy.

See ya
J DUB

I get very confused every time I try to remember or explain wine making processes for different wines (red, white, rose, fortified, champers etc). I have confused my friends a few time too.