Great episode Gary….and an awesome guest…I would say it would be quite difficult to produce a goooood wine for under eight dollars and make any serious money off of it. But who am I?

AWESOME Episode guys, i would rack this one up in the top 10.

Its soapy..its not soapy..its soapy..its not soapy..I SAID IT SOAPY DAMN IT!!

QOTD: Can you make good wine for <$8? Probably. Can you make great wine for <$8. No. Great wine would require too much selective vineyard management and hand sorting of the grapes to be done for less than $8. Maybe if all of a sudden they can grow really good grapes in China that would change, but I doubt it.

Please, do let the guy talk–and regularly on the show–and pay him the darn ticket 😉 Also, thanks for not interrupting. If you need to be so hyperactive, please be so kind as to finally hit the lens at last 😀

My best bet for a decent bottle of spicy terroir wine for that price-point would be something from the Longuedoc.

Great episode you guys….Hendrik has got to be the most charismatic German EVER! Definately get him back on….and then you two should go on tour.

QOTD – Not sure if its possible as I think the price along would put off the consumer from buying it

Gary….when are you going to New Zealand?!?

QOTD….Yes I think it can be done for $8….I have had many Spanish,Argentinian,Portuguese,and even a few French wines at $10 or less that were wonderful, many of which hit the High $8 range…the one that comes to mind as the closest to being “great” was the Luzon Jumilla which scored a 87 and to me was closer to a 89..

The main obstacle is the Marketing…I believe many wineries are afraid to price their wines under $10 in fear it is a negative to be Labeled a “Value Wine”

Charles Smith makes MANY wines under $10 that are very good…Great if you score them on a quality VS price scale…

QOTD: I would assume it has to be possible. I just don’t know how much you’d make.

One of my favourite episodes of all time for sure!
QOTD: anythings possible…like others said I think marketing and the consumers attitude to “value wine” comes into play…
—I’ve had some great wines from around $9-$12 Canadian, so that’d be 8 or under elsewhere.

Favorite episode all time. Don’t be scared about the long episodes, us hardcore Vanyiacs love them. Its really neat seeing other wine experts sit with you and see how they think the wine is compared to how you do.

Great episode. I don’t drink many Rieslings, but always enjoy a well made one. Big thanks to Hendrik for his appearance…..I enjoyed his point of view. Keep up the good work….I’m going to look a couple of these wines up for purchase!

Perhaps I have enjoyed one of your shows more than today’s, but I sure can’t remember it.
A great show for me. Hendrik was fantastic. Obviously knew his stuff, his comments were enjoyable, and he worked well you. I look forward to his return.
QOTD- Absolutely Hendrik. I’ve had a few.

Great Episode…..Hendrik rocks!! Need to set up another Tribeca offline next time he comes in

And, who are kidding, you got that fake Cartier on the street for $20 bucks!!!

Oh…..and when you 2 started yammering about the best temperture to taste the wine, you forgot to score the Becker Pinot!! Sent you and email w/ the T/N.

Neat Show. Nice curve offering a German Som a Chillean Gwurtz. Refreshing to see he hadn’t tried the varietal from OFF continent. I Love Gwurtz. Isle St George Ohio is planted in Gwurtztraminer. Old Mission Penninsule in Michigan has won some acclaim for Reislings recently. Good point on asking Whether German Reds have any following. Both of you have travelled and met the winemakers and visited different regions. You sometimes let those memories affect your praise for those wines – Lest you get punched in the mouth or, rather “some place else” -when you return. The after show segment showed blind tastings. I only recently “tuned in” during the Holiday’s. I’d like to see how you approach a blind tasting – Does Mott pick the bottles? What a hoot!

Hey Gary. Just wanted to say that I think this was a great episode. I love it when you have company because the viewer gets to watch you and your guest(s) discuss the wine as it also brings it a different viewpoint. I know when I drink with friends I tend to enjoy the wine more and learn more about it because we discuss what it tastes like.

Oh….almost forgot…..MOTT is hysterical at the end!!

TommyB, When Gary & Hendrik were talking about the # of Gewurz’s they’ve tried in their lives (3 & 1 respectively)…..they were talking specifically about Gewurz’s from Chile.

By FAR…my favorite episode. Please bring him back once a month : )

QOTD: Jets win another Super Bowl before you’ll be ablel to make a great wine for under $8.

Great show – loved the ending. GO GIANTS!

Oh man Gary, you guys out did yourselves on this one. Great great episode, and the last one was great too, if this is what 2009 is going to bring, I’m in it baby!

QOTD: Great wine under 8 bones? nah. But I am always stoked when I find something tasty in that price point. Makes a great party/third/serruptitiously drinking out of soda cups at a bbq in the park wine.

Last one I was nuts over was “The Slammer” by big house…my local store bought a pallette cheap and was selling it for 5 bucks a bottle that was pretty tight.

Gary, it is all abut you, isn?t it. Your tag line at the end of a show should change to ME, with more of ME will change the??.
Hendrik was great. ?Star fruit?!!! Soapy!!! Loved the Mineral Smack Down!

Rock on baby! That clip at the end was superb. Gary is such a kid…that’s one of the many reasons we love him.

Keep throwing stuff!!!

And keep having fun guests such as Hendrik Thoma that color your show.

QOTD: I’m no winemaker, but I haven’t come across many great wines under 15$ (Canadian). It might be possible, but it seems rare…

Pröst!

One of the GREAT shows!

Hendrik is the most “energized” German I’ve ever seen – and I have met and talked to quite a few! (>Germany and Denmark is right next to each other)

I really DO hope this guest will return in the near furture (6-9 months)…
And by the way – how about having a re-visit from some of the all-time-great guests, like: Joanne, mr. Davis, Matt…

QOTD: YES, absolutely. I have had plenty of very descent and honest wines, made to be drunk within a few years of production, in both Italy, France and Portugal, which were within, the talked about price range!
(Good question though’ 🙂 )

Amazing episode! Gary, you should definitely, have more guests of that level on your show. I mean people who are serious wine professionals like you two.

QOTD: I’m brazilian, here in Brazil we have huge taxes on wines, so in the 8 bucks, or 20 brazilian reais, zone it is extremely difficult to find good/great wines. However, I’ve maneged to find a fell, some of them produced in my country, as Rio Sol (83 pts. WS), and Miolo’s Quinta do Seival Trempanillo, to name a few. Some chilean carmeres and cabernets can also be found here in that price range.

Great guest. I wanna see his show now. Awesome “throwing” video. Now we just need an Oak Monster vid.

Sommelier Hendrik Thoma was a fab guest! He is very knowledgeable about wines, obviously, his enthusiasm and love of wine made a nice match with your more direct approach, Gary. Fun watching him drag you up the “ratings ladder” kicking and screaming. Made for an awesome show.

QOTD: Wines less than $8, you’re lucky to get drinkable. Great for less than $8 is so hard, WOW, cannot think of one. Good for under $8 is possible, still a tough find. Last one I can recall was a simple Sauvignon Blanc from France (Guy Saget, Touraine) because it went well with spicy Asian food.

Sommelier Hendrik Thoma was a fab guest! He is very knowledgeable about wines, obviously, his enthusiasm and love of wine made a nice match with your more direct approach, Gary. Fun watching him drag you up the “ratings ladder” kicking and screaming. Made for an awesome show.

QOTD: Wines less than $8, you’re lucky to get drinkable. Great for less than $8 is so hard, WOW, cannot think of one. Good for under $8 is possible, still a tough find. Last one I can recall was a simple Sauvignon Blanc from France (Guy Saget, Touraine) because it went well with spicy Asian food.