Gary: I am a big fan of the 2004 Napa Valley “Fourteen” Meritage. It is a monster of a wine, and damn delicious. I was fortunate enough to get to taste it through the restaraunt I work for – great stuff! Thats what I would recommend for you!

I really can’t recommend anything. I’m a wine newbie who still is fighting to get his palate to talk to him.

I highly recommend you seek out and try a 2004
Alluviale Gimblett Road , Hawkes Bay, New Zealand
Red Wine- Cabernet Sauvignon 30% Merlot 65% Cabernet Franc 5%
14% alcohol
Very inexpensive, very good

seem to always miss out on the cheaper, great wines!! Good show!
I really enjoy Forefathers Shiraz 2004 after a couple hours of air and drinking it somewhere in the wild (or semi-wild) outdoors!! Or anywhere but inside!

QOTD: Attend the New Orleans Jazz Festival at least once in your life.

I think we should do a secret pack tasting on a third thirtsy thursday! That would be awesome!!!!!!

Of course I’m watching this a after the draft but you clearly found the camera – or the camera found you – on Saturday. My wife, who is not a regular WLTV viewer, actually recognized you first.

QOTD I like the Las Rocas Garnacha.

qodd = come to Veneto and get a booze of prosecco with me

Completely agree with Gary on the Pomum Shaya. We were lucky enough to try/buy this wine at the winery (they’re in the “Garage” area of Woodinville,WA) a few months back and were BLOWN away. Almost to the point of wondering if this is a fluke. Javier set the bar high for himself when he made this. Let’s hope he isn’t the Don McLean of the WA wine scene 🙂

I’ve been to the last 6 spring release weekends in both Walla Walla and Woodinville, and I can’t remember a more impressive bottle of juice then the Shaya. Seriously, we’re talking Spring Valley Uriah, Cougar Crest Syrah, K Vintners single vineyard, early 2000’s Delille D2, older Woodward Canyon, type quality here. But this really takes it to a new level, I think Gary said Bordeaux-ish and I have to agree. Reminds me of the early 2000 Lynch-Bages but with a more interesting fruit profile.

It has all the structure to age well but it’s VERY drinkable now. I’d love to blind taste this against other world class blends and see what happens.

I’ve got a 1/2 case and plan on staggering my tastings over the next 2-8 years, should be fun.

Also, check out Sparkman Wines. Another “Garage” winery (and a protege of Mark Ryan). Really good stuff as well.

Catching up on shows! QOTD – Grew up in Green Bay – you should really go to Lambeau – esp. Packers/Jets…

I recommend to you Gary, to tell me if you have ever had a Lembeck, and if you agree it has one of the weirdest noses ever!!

still playing catch-up…glad Laura G got a shout out for her b-day!

I love your show. How about Orin Swift Prisoner?

QOTD: Jessup Cellars 2005 Table for Four. Another one of those wines you can only get at the winery or select restaurants, but it totally blew me away last time I was there. Lots of cherry, chocolate, and dark fruit on the front and midpalate with a huge silky vanilla/butterscotch finish. Incredibly smooth and well balanced killer wine.

I recommend a Scurati or a Cerasuolo from Italy. Cerasuolo are dark Rose and Scurati is a dark red.

QOTD: 2006 Garretson Viognier “The Saothar” which, to me, tastes an awful lot like a pretty decent Condrieu. Nice stuff.

QOTD: I’ve never tried one.

I gotta recommend this great wine I tried the other day. Keep in mind that I normally don’t like white wines, they’re usually either too acidic or too fruity for my tastes but the 2006 Peltier Station Viognier blew my socks off. Not only is it the best white wine I’ve ever had but it very well have given me the best wine experience of any wine I’ve ever tried.

QOTD: I reccommend the following. I had this at an Irish restaurant in Washington, DC last week. It sounds so wrong, but it tastes so right!!!

FRIED BRIE!!!!! (RECIPE FOLLOWS)

Make a simple beer batter:
1 cup Bisquick
1/2 Teaspoon Salt
1 Egg
Mix these together and add 1/2 cup of beer, Mix thoroughly.

Heat oil (deep fryer, saucepot, etc BE CAREFUL with open flame) to 300-350.

Dip a wedge of Brie cheese or similiar soft cheese in the beer batter.

Fry that bad boy up, then serve with fruit preserves of your choice(raspberry, passion fruit, etc) on sliced, soft, baguette bread.

Add you choice of beverage (works with wine or Guiness-the beer that drinks like a meal), and some friends and family, and you’re good to go!

Bon Apetit!!!
Bigsigar

wow.. 😉 kudos

Qotd: I recommend that everyone go to Europe at least once; BLT’s with ripe summer tomatoes and good crusty bread; foie gras; standing on the beach and letting your toes sink into the sand with each wave; star gazing in the midwest where there’s no light pollution; riding a horse at a full tilt gallop; eating BBQ in Lockhart, Texas; and snorkeling in the south pacific.

I could go on 😉

GV – a recommendation for you of a good wine:

– Elyse Petit Sirah – Rutherford, CA

It rocks!

Sorry I have been so long in responding, work has been a killer.

Nice episode.

QOTD – I want you to begin recommending basic wines for beginners, (and I think you will address this in your book)

For me starting out I want something along a wine 101 for the different varieties. I am doing that to a large degree on my own but would like a more structured framework to work with.

I also want you to have a guest spit bucket when you have a guest on the show. I think you could be very creative with this bucket and would add a new feature to the programs.

As always I so enjoy this program. Keep on keeping on good sir.

What do you need? You need to come to Atlanta (the dirty-dirty) for a book signing.

hey viniacs

I am really only new to this wine thing and been watching for about a month now. I was recently in the Barrosa Valley in Australia (OTT STUFF)… after doing 2 days of tasting i came across a red i really enjoyed from

Chateau Tanunda (reasonably small boutique winery) the 2005 SHIRAZ named the Chateau. is apparently from 100-year old vines (I had a look at the VINES.. they looked bloody old) only probably 30 actual plants. it has an extremely good sniffy sniff. at about 50 bones australian its not cheap thats about 70 US. I really havnt tasted a lot of great wine but for me it was way way better than anything else i have tasted..

now GARY.. what is with the continual (over the top “FAKE”) tast you keep refering to with Australian wine.. anyhow love the show keep it up!

Dewayne !~