Never had it , but I will try it now………..

Affirmative on having a Tocai Friulano. Millbrook Winery (Hudson Valley NY) has vineyards in Italy and they made Some great Tocai’s. Being my first, I’ll never forget it. Also had one in Grand Central Station at the Oyster Bar and again in San Fran on the first day of my best vacation ever in Mendocino. It’s so cool how wines can punctuate great memories and make them more, uhhhh, memorable.

Off topic, Gary, but kudos to you for introducing me to Xarel-lo. Had my first a couple weeks ago and got some of that watermelon rind action that you talk about.

QOTD: Yep. Most are not very good.

QOTD: no, but I am definitely interested in tasting some now. thanks!

QOTD: YES! And, coincidentally, we just tasted one for the wine bar where I work and collectively decided to bring it in and put it on the list. I think Mamolo is the name of the producer. Fantastic, rich stuff with tremendous palate weight and amazing acidity to boot.

I adore this show. Period. I discovered a few episodes that routed back to this site and ended up spending hours watching from episode one alllllllllll the way to this one. Gary, you are amazing. It’s amazing what you’re doing for wines as a culture and as an industry.

Gary- I HAVE to ask……What with the Pepto Bismal MAX???? 🙂

QOTD: ABSOLUTELY!
It’s one of my favorites. I was fortunate that the first was the best and your tasting notes on the Brogato remind me of that one. I’ve had several since then and like them but the first I had still sets the standard. I think it was the Di Lendardo Toh! Now you’ve really got me thinkin’ I gotta try the Brogato. ‘Course they are in completely different price range’s. Either way they’re both great QPR.

I just want to say thank you, I’ve been slowly learning about Wine for a new job where we have over 200 varieties of Wine, it’ been tough, there were only two ends of the spectrum for me. The people who were super snobby that I would never talk to, and on the other end is people who have no idea what good wine is and don’t give Wine a second glance. You’ve helped, I love the Old Actions Figures and the Way you go about it all, thank you once again, you have helped me to feel a little more comfortable in my quest to find out more and more about the incredible world of Wine.

qotd: I’ve never had a Tocai either.

QOTD: Not yet, but I plan to fix that as soon as I can find some out here. I’m a big fan of Italian wines, white and red and bubbly. It’s fun to learn about something new (to me, anyway).

Hope you’re having a fun vaca, GaryV! 🙂

Hey Gary, you can finally take my off of the lurker list 🙂
I have been watching your show for several months and have finally had the opportunity to have my first sauvignon blanc last night in NYC and enjoyed it alot with red snapper and tasty cheese I was eating.
Keep up the good work, and I look forward to future episodes 🙂

i have been requesting the TF episode for awhile now so thx man. and i have had many, one of my very favorite white wines. i have been up in NE Italy too so that only makes this wine sweeter for me.

i am catching up on my holiday afternoon!

what is up with the distance spitting?

Very interested in trying this wine. Good show. Thanks.

We’ve never had any kind of Tocai or Tokay wine. Sure looks like the one you had would be a great one to start out with. Great episode Gary!

Bravo!

I make a tocai friulano from 80+ year old sauvignon vert vines, the Pagani Vineyard, here in Sonoma Valley. Great to see another passionate devotee for this varietal! I’ll be releasing my 2007, bottled unfiltered and minimally fined in June. ($20/bottle off my website!)

The flavors are similar–floral, perfumey, white pepper, peach, melon–medium bodied, (13.4 alc.), mineral finish with a lingering anis-like aftertaste.

Great with sweet cows milk cheeses and ripened goat cheese, or pair it with Prociutto, the traditional pairing in Friuli.

Never

No I haven’t but will try it one day. BTW nice spit-take.

QOTD – Nope, but I look forward to it!

QOTD – Nope, but will put it on my list. Please keep doing what you do so well.

QOTD: No, I haven’t ever had a Tokai. I don’t know that I have ever seen one around where I live. I will definitely look, though!

I’ve had lots of Tokay, Tokai, Tok-ee-doke… 🙂
But I have never had a Tocai Friulano.
So, at $18 bucks a pop, I will try to seek one out!!!

(by the way, Gary–long time no see! I just got your book from Amazon, and it is so good that now I am committed to rejoining the flock and to catching up on all the episodes I’ve missed)
-Trish

Some news – Tokai, as Gary is saying, is changing his name, for avoiding any confusion with the Hungarians Tokajs (Aszù, that is botrytized and Furmint grape, for dry tokaj) .The new name will probably be simply TAI.
I know because i live very close to friuli.
ciao a tutti

Nope, have never tried one, but can’t wait to get my hands on this one!!

No, but it will go on the list.