Great Show!!!

Been out of it for a while. haven’t watched in a while, but definitely gettin’ back into it. Gotta start watching back episodes.

QOTD: Probably left somewhere in area of 400+ comments…

–RH

Nice to have you “back in the saddle”, as you, yourself stated.

I must share that I appreciate what you bring to the table: Your time, your attitude, your charisma, your love of wine, and above all, your love for your viewers, which leads me into underlining my appreciation for your interest in the commentors, the ones that follow each episode and care to share their response to every show. So, having said this, I believe your new format of sharing comments from past episodes, is a great idea. Not only because you read one of my comments in front of the camera (which did feel nice), but also because it is a reminder of your dedication to follow-ups from your viewers.

Enough said now.

Thank you again for introducing us to new regions (though Carneros, also known as Los Corneros, had vines planted in it prior to 1870 by Agoston Haraszthy (Jancis Robinson’s Oxford Companion to wine), or at least regions that go unnoticed by the vast public. I shall keep an eye open for wines from that region of California.

QOTD: I try to leave a comment for each episode, ’cause I do watch and look forward to each one. I must therefore have left about 200+ comments.

Keep the shows comin’ and we’ll keep watchin’ (and commentin’).

PEACE!

Nice show, good to have you back in the saddle.

Qotd: easily 100+ comments

Enjoyed the show, but it was uncool for you to diss a guest that appeared on a previous show.

great show, its sure to bring out the lurkers!!!qotd over 100,

BRAVO GARY – thanks for reading out my comment I left yesterday….I comment as I see it…

Huge passion shown in todays ep Gary, you really bought the thunder home to me in Australia today..

Carneros wines are very interesting, especially Pinot’s, unfortunately all my experiences with Pinot’s out of the Carneros has been disappointing – they’ve all been a little green & flabby with no substance….I prolly need to taste more to get a true understanding of the variety/climate/terrior ratio.

thumbs up for todays episode

QOTD…Prolly commented 150+ times

22.38759 comments and counting??? How about a cool climate Syrah head-to-head taste-off from the west coast.
If it is not too geeky, perhaps an interactive wine map link to some of the areas covered on a given episode?? A push pin on a lighted globe would work for me.
I Love the tangent and mania driven episodes with guests. What Book??!! Gary you keeps it real. Well done.

Gary: I’m not real excited about you reading the comments. Why? I can just scroll down and read them myself if I want to. Also, as one who is often frustrated by your interview style (interruptions, closed-ended questions, etc), my favorite shows are the ones without guests. Just you in all your oddball glory. Keep on truckin’.

Gary: I’m not real excited about you reading the comments. Why? I can just scroll down and read them myself if I want to. Also, as one who is often frustrated by your interview style (interruptions, closed-ended questions, etc), my favorite shows are the ones without guests. Just you in all your oddball glory. Keep on truckin’.

Gary,
What no sparkling wines from Carneros!-You must do a show on the sparkling wines of Napa and Sonoma.
There is nothing better than sitting on the veranda of Domain Carneros sipping sparkling wine.
We will have to look doing a show that “sparkles”

Not that it matters, Gary, but Carneros was a great idea. So great, in fact, that I suggested it 22 MINUTES BEFORE Cyrus! Check the Facebook!

What the heck, Gary? Where’s my love?

This is my first comment.

QOTD: I rarely am able to watch a show on the same day you air it so I tend not to leave too many comments, maybe a half dozen or so.

I drink mostly California wines so I have had a fair number of wines from Carneros. there are quite a few that are very good to excellent but they tend to be expensive. Carneros seems to have gotten caught up in the Napa/Sonoma price escalation tornado. Rombauer has its own style that has its place in the market but I also don’t care for its price rise. The people at the tasting room are very nice and as a retired pilot I appreciate the efforts of the retired pilot owner. Anderson Valley does have some very nice pinots but I also like the Russian River Valley, Sonoma Coast, Santa Lucia Highlands and the Santa Maria Valley for their different styles of pinot noir.

Back to an old school format episode, but unfortunately with another round of overpriced Cali wines!!! Nice content, and I look forward to more great content. (Does “inter-play” count as a “play”?)

QTOD: 250+, averaging at least 4/5 shows (since I started watching in Oct 2007)!

Now I’ve left at least one hundred fifty comments. Good to see you back and doing the normal format again. So what’s up with the Jets QB Kellen Clemens? I thought he was your savior.

QOTD: Probably getting close to 400. I’ve been watching for almost two years so you’re missing a few days on the show as I comment every almost show. Slaker 🙂

QOTD: I’ve only left 5 comments or so, but I’ve watched quite a few more episodes. I’m just getting into wine, and I really enjoy your unique perspective on things.

QOTD: I’ve only left 5 comments or so, but I’ve watched quite a few more episodes. I’m just getting into wine, and I really enjoy your unique perspective on things.

QOTD: This is comment 3 or 4 from me, I guess.

Today’s episode was good. Too bad the wines weren’t better. But yesterday’s episode–now that was worthy of comment! Yes, I thought that two-parter with Robert was actually quite good, that you guys made a real connection and shared some wisdom. I think the viewers who didn’t care for that episode don’t understand what you do. So, in light of the nature of many of yesterday’s comments, let’s get personal, shall we?

I think I do sorta kinda halfway understand what you do–your “style” (can’t say your “play,” since it looks like there’s a moratorium on that word). The GEEVEE of WLTV is the real GEEVEE, or should one say he’s a real version of the real GEEVEE. Probably more, maybe much more, manic than the everyday guy. But you gotta get pumped to put yourself out there for the public. I appreciate that. Also appreciate the way you just can ‘t seem to stop yourself from nudging your guests a little off balance every once in a while. Makes things uncomfortable sometimes, but it’s not good to get too settled into a comfort zone. And, even thought tact is not your strong suit, you have such an obvious and genuine good will toward your fellow humans that the fooling around, the teasing, while disconcerting sometimes for your guests and your audience, is finally quite endearing.

Along with all that, you also have an instinctive brilliance, not just about wine, and that’s endlessly fascinating, too. Lest any of this go to your head, I have to remind you that you are also so obviously full of it a large portion of the time. Overall, you seem like one of those people who can’t decide if he’d rather be understood or misunderstood, or a little of both, so you zig zag between being disarmingly honest and disconcertingly silly. Your wife must be a very patient and understanding lady. The main thing is the good kind spirit that you’ve got going in the middle of it all, which you gotta be careful to preserve for the ones closest to you. They’re the ones that matter–the rest of us, we’re cheering for you, but we’re only Fans and Customers.

Gary,
FWIW, I still love Rombauer. I have never gotten so much butter in such a defined style with high end fruit at the $13-$14 price point. I’d be interested in your suggestions. For instance, I’m sipping a La Crema 2007 sonoma coast right now, and it doesn’t nearly come close to the kick, verve, and just outright flamboyance of the Rombauer.

Love your shows…hoping to catch up! I’m about 100 episodes behind…How did that happen??

Good show GV!

I actually like oaky, creamy, buttery chardonnay…when I drink chardonnay, which isn’t often cuz it’s not red enough for me. But hey, that’s my pal! 😉

I got my B.A.G. at Cost+ World Market for 6 or 7 bones.

QOTD: A bunch. Like grapes on the vine

QOTD: 500?

CARNEROS STORY: There’s an adage in the Napa Valley that for every mile north of San Pablo Bay, the temperature goes up one degree. In early June 2000 we decided to test this out. (My friend’s car had a temp readout.)
We were driving along Hwy 37 in Carneros right next to the water and it was 65 F. 90 minutes later (couple of winery stops) we checked it again between St.Helena and Calistoga (just N of Beringer) – it was 88 F out. Pretty much *exactly* one degree per mile.

QOTD: 500?

CARNEROS STORY: There’s an adage in the Napa Valley that for every mile north of San Pablo Bay, the temperature goes up one degree. In early June 2000 we decided to test this out. (My friend’s car had a temp readout.)
We were driving along Hwy 37 in Carneros right next to the water and it was 65 F. 90 minutes later (couple of winery stops) we checked it again between St.Helena and Calistoga (just N of Beringer) – it was 88 F out. Pretty much *exactly* one degree per mile.

I haven’t kept count. Probably 20-30. I was a lurker for a long time, but now I post when I feel like it.

Gary, I would have thought Carneros, being from a cooler climate would have been less candy-esque. If you read this on the next show, maybe you could explain. Good to have you back.

QOTD: I think I’ve left a comment on just about every show for the past year and a half.

Gary, I would have thought Carneros, being from a cooler climate would have been less candy-esque. If you read this on the next show, maybe you could explain. Good to have you back.

QOTD: I think I’ve left a comment on just about every show for the past year and a half.