Great show idea, I think it has a lot of potential to really encourage people to really explore the wine list at their favorite restaurants and get into the head of whoever created and maintains it. NICE WORK!!

QOTD: Cortese. No question.

Great show, I like the concept but this was a bit too Cloverfield for me. Slow the camera movements down and it will look much better.

keep up the great work

Good show. Next time, sample wines you are curious about.
QOTD: I agree with “LaPoste”, at some point, educated palates will go back to Chablis wine. It may take a while though. Disclamer: Some close relatives produces Chablis …

Cool show. I wish you’d ask about their policy on by-the-glass wine bottle…Do they open them fresh everyday?? Jus the whites? How many days do they keep them if not? A key point methinks…
You gotta try some Milton wines. I had their Malbec (yep, NZ Malbec) and it was awesome, grilled lamb in a glass!
http://www.millton.co.nz/

QOTD: I’m pretty out of the hip/hot loop but yeah maybe Chenin Blanc or Vinho Verde.

Okay show, not really that informative though because you can’t see the list.

QOTD: Verdejo, love the peach

I’m dizzy. This episode reminded me of why I didn’t care for the filming style of stealth or cloverfield. Drink some wine.

Ha – agree with Barry below: you should do a B&W episode.

I like the concept Gary – definitely liked the shows you’ve done before around NYC…would love to see them continue. You should definitely go to Terrior – doing great things there.

I like the show and the idea of checking out wine lists ….keep it rolling – but would like to see / hear you check out something of interest on the list

QOTD – I would nominate Torrontés – though I don’t know how likely that is for catching on ….but GV turned me on to it thankfuly ….. as well as the better cousin Malbec

Good show on verbal content; visual made me dizzy.

92/93 point wine list is excellent; i tend to think all wines lists rank in the 75-82 range. Majority are lousy in price/selection/lack of ratings. I eat in some decent digs at times and don’t want a wine stewart to pick out my wine as i don’t ask the watron to pick my meal.

Should have shown how they keep their reds/whites in storage as well as daily bottles–fresh ones or under gas?

QOTD: unsold 2007 Bordeaux futures turned into grain alcohol for car use.

torrontes-love it!!!! I want to try the viognier he mentioned with some mussells-mark

Gary, the idea is a good one…BUT….we can’t see a darn thing with whatever that camera is that you’re using. The wine list is a total blur. Good idea, but bad execution.

Really liked the premise of the show. The camera shaking was a little rough to take. Could it be possible for these location shots to be post processed a bit so the cuts back and forth among the people and the list are crisp for lack of a better word? maybe have the list scanned in and inserted between the cuts to make a more logical flow.

I know the way you roll is very spontaneous and effusive, but a little back end work could really make these videos look great without losing much of your off the cuff exuberance.

thanks for the experience. look forward to more restaurants. How about reviewing le Bernardin and Veritas? or the French Laundry in CA. Well maybe they would make you film outside, way outside…LOL

QOTD: After some more mouth-smacking GV, pungent Gewurz, and viscous Marsanne-Rousanne-Viognier combos, it’s time for a Chenin Blanc revival.

The challenge…the varietal needs vine age and low yields, but much of it has been ripped out (outside of Loire and South Africa) to make space for more trendy, predictable, profitable grapes, like Chard. What a shame, especially as the pendulum will swing back, but you you can’t speed up vine age.

Gary…show us some complex Chenin thunder!

I agree, the new show idea is awesome! love it love it. I hope it makes more restaurants take a look at their offerings and kick it up a bit.

QOTD: I feel like too much of a newbie to guess hehe, can’t think of anything original.

Awh! if you are ever in So-Cal, come to the restaurant I work at. I’m at the Riverside location of Cafe Sevilla, but if it’s more convenient we have Long Beach and San Diego locations. I’m just starting in the Wine World and you have been a huge influence on me, it would be amazing, it is your philosophy that has made me make new found friendships and explore so many new things threw nothing more than a new job. Plus, I’d like to see how we stack up.

QOTD: Txakoli’s seem to be popping up everywhere. I think Hondarribi Zuri is the grape.

Great show idea.

Okay this isn’t specific to this episode but all episodes with the intro. At least on Miro the intro is waaaaaaaay too loud. I used to think Gary was loud in his “Hello everybody” intro. I try to remember to lower my speakers but I often forget. I think something should be done about this. I enjoy the show quite a bit, the intro (not Gary’s but the wltv intro) is my only complaint.

Love the on-the-site approach, glad to see you’re still young enough to mix it up. Really cool guy and great wine list, kinda made your job harder. I think most lists would not be as interesting. Still like the connection you make with people, glad to see you’re keeping that up. Wish I was near NYC, I would definitely check them out. And yes, I hear you, go Greek. I’ll be seeking them out.

love the show, man.
in response to some of these posts, keep the format. for some reason i’m absurdly amped about the low-fi, all-content-no-production deal that contributes so effectively to the show’s accessibility. keep up the good work!
on qotd, i wouldn’t be brave enough to venture a poorly educated guess, but i like the new chenin blanc productions i’ve had.

love the show, man.
in response to some of these posts, keep the format. for some reason i’m absurdly amped about the low-fi, all-content-no-production deal that contributes so effectively to the show’s accessibility. keep up the good work!
on qotd, i wouldn’t be brave enough to venture a poorly educated guess, but i like the new chenin blanc productions i’ve had.

QOTD: Gruner is awesome, but lately i’ve been paying a lot of attention to Rhone white wines and California White wines, specially from Sta Barbara and Los Robles. I’m really enjoying Viogner, Marsanne and rousanne blends.

QOTD – Riesling!!!! Not exactly new, but sweeter style German Riesling should be the next big thing. Like the new idea for reviewing lists, maybe even test sommeliers with food/wine matching – it would at least get you a free feed from nice restaurants!

Production just purely sucks. Between the video quality and jumping around and Gary’s fast-paced dialogue, it was just too much too fast. I had to open up another window and read email while listening.