QOTD: I find that younger wines do this the most. Obviously, they evolve with more exposure to oxygen. Hence, I say decant younger wines to open up, and older wines for sediment. I opened a ’06 R Wines Chris Ringland, Ebinezer, Shiraz 3 days ago while watching you taste Gigondas, tasted it evolve when you presented the contest winners, and today I’m finishing the bottle as you taste the 24hr. decant. Great wine on days 2 and 3!

QOTD- 2005 Dom. De La Chanteleuserie Bourgueil – smelled like Scotts Turf Builder and very sharp tannins when first opened. The second day all that went away and the tannins rounded enough to really enjoy the wine. It was like a miracle!

Good show!

@QOTD:
It was a 2004 Syrah based wine from the South France that changed into a beautiful strawberry pie thing after 24 hours. Just delicious!

AJ’s b’day Jan 28 1987

The wine that changed for the better is Rooster Hill Semi Dry Riesling. I liked it at first somewhat, but the next day I thought it was a lot better.

QOTD: My wishy washy answer is that I find some wines better on Day One and some better on Day Two. It depends how long it was open before drinking on Day One. It depends on lots of things of course.

Good show.

Earlier this year I had a 2005 Santa Carolina cab. A couple of hours after opening it, it was bitter and weird tasting. The next day it tasted pretty good.

Two days ago I opened a bottle of 2003 Barolo Rivata. I wasnâ??t getting much the day I opened it. By the next day (yesterday) it had completely changed. On both the nose and the palate I got a heavy dose of bug spray â?? some serious Raid® action.

QOTD: Navarro Vineyards “Deep End Blend” pinot noir, from licorice-infused beverage to, a day later, a basket of sweet strawberries.

Hey Gary, if ratings are “crapola,” as you say, then why do you still use them every damn episode? If you really, truly want to Change the Wine World, then stop giving scores! And stop telling us how Parker and the Spectactor and Tanzer scored wines. You know as well as anyone that points are meaningless — they’re the equivalent of checking the score of a Jets game in the 13th minute of the second quarter and saying that’s the whole game. (And while you’re at it, scrub all the points from the Wine Library’s sales promotions. Using points to create a quality-price ratio — a QPR — is misleading.) If you want us to actually trust our own palates, then let us trust them! We don’t need no stinkin’ points!

“Trust your own palate — but here’s my score” = mixed message.

nice show. will have to go back and watch #206 i guess? funny but i just posted about an inexpensive Viognier which got significantly better with 72 hours in my fridge!

saddens me to see the price of these two bottles and remember i used to drink them in the 1990’s – not any more @ their current pricepoints! man have these bottle outrun the growth of my income.

I’m sure someone has beat me to it but AJ’s b-day is Jan28th 1987, good classic episode too.
QOTD: My wedding night my wife and I arrived at our suite in our hotel room to find a chilled 1995 La grande dame Veuve C. We had already consumed quite a bit of wine so after enjoying 3/4 of the bottle (which was amazing, but anything would have been that night), we just left the rest on the counter. In the morning, we consumed the rest with some breakfast. The wine had lost a little sparkle but it had developed this incredible tangerine citrus quality that I had not tasted (or remembered) the night before. Thanks for the show!!

Cool show, Gary. I like this idea.

I watched “Mondovino” yesterday, fascinating movie if people are interested in documentaries about wine. A bit…depressing in it’s way, and it requires a certain amount of wine knowledge, very little about wine is explained.

QOTD: It was a Bordeaux, Chateau Something or Other, can’t recall, but day 1, it tasted rather like clay, it was austere, but nice. Day 2, it smelled like rotten garbage, and tasted like rotten garbage with sour cherries on top. It was brutal, and not much better with food. Day 3, I had to dump the rest into the sink. My gag reflex was kicking in, and it didn’t seem worth it to me! So, I opened a bottle Gigondas, and enjoyed myself immensely!

Cool show, Gary. I like this idea.

I watched “Mondovino” yesterday, fascinating movie if people are interested in documentaries about wine. A bit…depressing in it’s way, and it requires a certain amount of wine knowledge, very little about wine is explained.

QOTD: It was a Bordeaux, Chateau Something or Other, can’t recall, but day 1, it tasted rather like clay, it was austere, but nice. Day 2, it smelled like rotten garbage, and tasted like rotten garbage with sour cherries on top. It was brutal, and not much better with food. Day 3, I had to dump the rest into the sink. My gag reflex was kicking in, and it didn’t seem worth it to me! So, I opened a bottle Gigondas, and enjoyed myself immensely!

Hi Gary,

I tried a Sancius Ribera del Duero Roble 2005 and on opening it was plain nasty.

I kept it open for not just 24 hours, but 48 hours and it dramatically improved.

I did a bit more of a write up over at my wine blog.

Lar

I was recently blown away by day two of a bottle of Tantara 2005 Santa Maria Valley Pinot Noir.
Initially the wine had a tight cherry cough drop thing going on… but in the back end and not a ton of fruit up front. The next day, wham! rhubarb, all spice, cedar, red plum, softer tannins and a more assertive fruit. It was like the difference between Adrian in Rocky and Rocky II.

First just wanted to say i am one of those lurkers and wanted to say you put on a great show i’ve had both of these wines in the past i felt very simialar about the grange felt like i had tasted it a much lower price point, arend as someone in the buisness i respect your honesty on the wines you rate i can’t remember how many times i’ve had to tip toe around wines in front of vendors, i really respect what you do and appreciate the insight, but, yes there’s a but i could smash you in tecmo bowl

qotd: 01 chateau st. julien front recent memory showed nicely enough at first with some good fruit after 24 it was interesting with a lot of the fruit fading and leaving a dried herb characteristic that just dominated

liked the show: no reason to waste wine, especially wine that expensive!! I also stopped by the store yesterday…and boy was it a mad house there!!! you got us all hook line and sinker on the CAS, but a sale is a sale! keep the deals and the shows coming!

AJ’s was born January 28, 1987… great b-day show on WLTV

AJ’s was born January 28, 1987… great b-day show on WLTV

QOTD – I find a lot of young Argentinian Malbecs too hot and bitter on pop and pout, but with a day or two 78->88pts.

Thanks for the experiment.

Great show, LOVING it.

I hate to be a downer, and didn’t read through all of the comments posted, but the decanters are on different sides of the table today. Yesterday the Penfolds Grange decanter was the one with the more hour glass figure (?) and today it’s the one with the bundt-pan like bottom. Sorry. But I was so interested in remembering what you said yesterday that I went back to watch that one as well… so it’s really a good thing?

Totally digging the show though. Cool experiment.

qotd: I just had a Panarroz Jumilla 05 recently and on the first day I couldn’t taste anything, it just tasted like red wine. The next day I was so certain I could smell and taste toffee/caramel that it made me want to drink it every day. Amazing.

QOTD: Castano Solanera opened up beautifully overnight, the earth notes of the Monastrell really came thru.

I have a question too – what is a skunk-or (sp?)?????

A 2005 Domaine Gibourg Pommard – It was tight, with lots of tight and almost ready to burst cherries on day one, but it really opened up on day 3 into spiced brandied cherry sauce, showing how big a year it was.

Proud to say…yes I DO still have the O RIG N AL wristy

Gary…DO NOT give in to idiots who suggest you have too much enthusiasm. DO NOT give up your roaring intro..it is part and parcel of your charm.

By the way, enthusiasm is the way we are told to be. Need proof? The word “enthusiasm” come from the Greek word Entheos…..The word Theos means God and “en” means OF. So En-theos means OF GOD. Enthusiasm is the most Godly state to be in!

So now ya know!