Please try to stop interupting the guests, its like you can’t sit still you keep interupting them and they can’t even finnish their stories, I love when you have your solo shows but when you have guests, take a deep breath and let them finnish..

QOTD: Steroids, at least from 2001-2003…. Since then he’s relying on God-given talent.

Really impressed by the sommelier. Gary, once again, let them speak. That’s why they are guests!

G.V. is passionate about his life’s work – it fuels the energy and vice-versa.

I try to start my wines at 60 degrees and let them come up from there. I really dislike being served a bottle of warm red – have even asked to have it chilled for a little bit.

Nice show sound quality sucked.

QOTD: ROOTBEER

Thank you Daniel for your focus on french wines and your full expertise (noise was incredible too from a french point of view 🙂 really great show gary ! daniel you’re welcome any time you want in the languedoc !
QOTD : he’s got the devil inside :)) oh sorry the wine inside 🙂

QTOD: He just brings the Thunder.

QOTD: he took the transformer matrix from Hot Rod, opened it, along with a couple of bottles of burgundy…

always down for more insight on burgundy

QOTD: GV’s clever social marketing scheme is but a small part of his grand strategy to take over the world.

“Please try to stop interrupting the guests, its like you can?t sit still you keep interrupting them and they can?t even finish their stories”

hahaha. it always sounds like they are about to say the most profound thing ever right before being cut-off…..

Hats off to Daniel; a Very interesting fellow…. Especially liked the history and locations of the wines. “Great !”

I will try his cool temperature tasting.. he may be on to something there.
I’ve read other well know reviewers with similar opinions about cooler temperatures; especially with reds. (Not just the whites.)

Ted is correct Gary.. you need to slow down on those Pumped up sport drinks!

Tasting fees a little rich; but I guess the tarrif goes with the Territory in the Big Apple.
Great Show !!

Merci, Daniel! The wine list for Bar Boulud is GORGEOUS. So many engaging, and many, very affordable jewels. No lover of wine worth their salt could not be fully satisfied. Tres bien!

Qotd – With a little bit of you, and a little bit of me…proverbially.

Awesome show gary. You guys made a great team feeding off each others energy! Cant wait to go there now with a quick stop off in NJ !

Outstanding show! Daniel was awesome and wines. . . excellent.

QOTD: Unbelievable passion and energy!

Man, I love Burgundy. Been there twice in the last three years. Wine and food second to no other place. Bar Boulud looks like a great spot (thanks for the link Mott!).

QOTD: As Randy Moss once said “Straight cash Homey.”

Great show, looks like a great spot in the NYC.

QOTD: Passion and that Jersey swagger!

Love it when you get into the city GV and do show and tell. Makes my job easier selecting restaurants, and wine!

QPTD: Passion, knowledge and accessibility are powerful together.

Must be the crazy Russian in you….

Gary please define “Room Temperature” for everyone here. I think it’s very misleading because there are rooms that are much warmer than others like Dr. Lance (from Hawaii) mentions.

We have to keep in mind that this whole “Room Temperature” idea came about many centuries ago when castles kept a “room temperature” of around 60 degrees. Now a days, wine is drank worldwide and I don’t think many people would feel comfortable drinking 78 degree wine in a 78 degree room.

I agree with your guest and always start drinking my wine a little warmer than cellar temperature and cooler than room temperature. Around 58 – 60 degrees. I always hear your comparison of buying wine at “room temperature” and drinking it at a lower temperature but both experiences are completely different. When you buy wine, you taste it, you don’t really drink it. And you taste 10, 15, 20… bottles depending on who you buy for or how much you’re buying. The typical table usually consumes a bottle throughout dinner over a period of one to two hours, this is more than enough time for the wine to reach room temperature. Plus if the dinner is shorter, just holding the glass in your hands should warm up the wine to “room temperature” fairly quickly.

It is fairly easy to raise the temperature of wine once served. However, it’s almost impossible to bring it down unless you’re willing to put ice in it. At the end, cold or warm, it’s always your choice!

Gary please define “Room Temperature” for everyone here. I think it’s very misleading because there are rooms that are much warmer than others like Dr. Lance (from Hawaii) mentions.

We have to keep in mind that this whole “Room Temperature” idea came about many centuries ago when castles kept a “room temperature” of around 60 degrees. Now a days, wine is drank worldwide and I don’t think many people would feel comfortable drinking 78 degree wine in a 78 degree room.

I agree with your guest and always start drinking my wine a little warmer than cellar temperature and cooler than room temperature. Around 58 – 60 degrees. I always hear your comparison of buying wine at “room temperature” and drinking it at a lower temperature but both experiences are completely different. When you buy wine, you taste it, you don’t really drink it. And you taste 10, 15, 20… bottles depending on who you buy for or how much you’re buying. The typical table usually consumes a bottle throughout dinner over a period of one to two hours, this is more than enough time for the wine to reach room temperature. Plus if the dinner is shorter, just holding the glass in your hands should warm up the wine to “room temperature” fairly quickly.

It is fairly easy to raise the temperature of wine once served. However, it’s almost impossible to bring it down unless you’re willing to put ice in it. At the end, cold or warm, it’s always your choice!

Nice episode… I really like hearing what Daniel has to say; he seems very knowledgeable. Only thing though, you were back to your old self of interrupting your guest quite often. You’d even ask him a question, and he began telling a story to answer it, yet you’d then interrupt him and go in a completely different direction before he could even get to the answer… it’s quite frustrating to watch, and I almost feel personally embarrassed for it… you need to take your Ritalin before the next guest! This works with the college kids, but when you have such a knowledgeable guest I really want to know what he has to say…

I have a case of 2004 Magnien Hautes Côtes De Nuits from a single vineyard that I picked up for $4.99/bottle! I have no idea how they get it for that price. I wish I had more.

David

It has to be early on maybe in the top 20 that he first appeared!Maybe 15?
Awesome show….love the format + guest!

QOtD: Love, Passion, Ingenuity, Honesty, knows how to CRUSH IT!

dude … great show.

okay show.

QOTD: Desire to own the that lame green team, the JETS

Wow – great show …. and from the European Point of View – commes very near to the enjoyment of drinking Burgundy. After all Burgundy is also : Heritage, Tradition and Pride ! And from this perspective – yes, you can drink Burgundy at 22°C …. which most modern day rooms have as temperature, or …. you drink at the room temperature that the old family homes of Burgundy had in the last centuries = 18°C !! After all its only a perspective … I drink it as Daniel does … I store them at around 11°C and open them at not much more than that, letting the wines evolve in the glass …. to me it has little to do with a striptease … but more with a prism of light – how boring, if white was the only colour to be seen ;-)))

Very interesting show, and learned a lot from the guest. However, the background noise was so loud that it was hard to hear you talk. Very unpleasant audio.

Very interesting show, and learned a lot from the guest. However, the background noise was so loud that it was hard to hear you talk. Very unpleasant audio.