gary, enjoyed the guest great info shared and got a little nerdy(which is ok)

qtod..maybe you should not call the “FANS” you “CARE” so much about jerkoffs, because we might use google to answer a question. or is it the dollar you “care” so much about

Sorry. Had to stop it early.

Just didnt feel the guest.

Seemed arrogant.

The worst guest you’ve ever had Gary. You should of brown bagged this one.
This was a Pro-cork show. Really disappointed in the lack of information you have both not read in regard to studies on screw cap pro’s. Stelvin closures let air into the btl. in every study I’ve read?? 0.2-0.4. And people like her judge wines??People like this turn people away from wine. Classic example LOL

For some reason a lot of the statistics on “corked wine” come not from an actual TCA contaminated cork but from a spoiled or oxidized wine. Storage and long term temperature conditions play a great role on how a wine develops.

I read a comment above from Brenda where she says that “the smell was vinegary…” This is oxidation rather than TCA.

Correct me if I’m wrong but under poor storage conditions a bottle of wine will get oxidized or spoiled no matter if it’s closed with cork, plastic or screwcap. Add to this the fact that the average liquor store does not have the proper temperature for long term storage and you’ll get an even larger number of spoiled wines.

Cheers…

QOTD: Didn’t make it this far.

The last case of white wine I bought had 3 bottles that were corked. My overall experience has been something like 6-8% corked. The last few years I was in the wine business, I noticed quite a sharp increase in corked bottles, either returned by customers (and verified by me), bought for my consumption or even the sales people opening bottles to taste me on & discovering they were corked. Screwcaps have a definite place in the wine world but, unfortunately, truly age worthy wines still need corks in order to mature properly.

Hmm
* It’s Worcestershire sauce – say Woos-ter-sheer
* The reduction talk wasn’t really nerdy – it would be nerdy if there was some in depth explanation – Reduction is simply the reverse of oxidation is it not? – The opposite part of the same reaction, the reduced side accepts an electron from the oxidised side. So if you get a wine with reduced aromas, surely exposing it to oxygen (decant it) will remedy the situation – this is what is referred to as smells blowing off isn’t it? I don’t know, I am not an expert. But if a reduced wines odours simply blow off, what is the problem? Also, aren’t wines slighty reduced just pior to bottling? The screwcap just maintains this state – it does not cause it, so wine makers may need to use different techniques when making wined destined for stelvin encolsures.
* Isn’t Chateau Margaux doing some experiments with screwcaps – starting with 2002 Pavillon Rouge ? It will be very ineresting to see how that comes out. I also believe there were a lot of experiments done in Australia 20 or 30 years ago.

With all due respect, I love it when Gary just out passions and out knowledges (not on purpose I’m sure) his guests who are wine “experts” in their own right. Crush it baby!

Is it just me or does this episode skip at 26:23?

Regarding corked bottles, in my opinion it depends on where the wine comes from and what quality. Buying cheap (but not mass produced) Bordeaux in French supermarkets I have easily gotten 5% corked, if not more. And yes, I do know when a wine is corked. On the other hand in many other regions, especially new world, I rarely have corked wines. As your guest noted, out of Spain and Portugal I often get other “defects” such as Brett or Mercaptans, mostly due to the traditional methods of wine making still in use there. People’s ability to perceive these things varies and so it can happen that some people like the wine for the added complexity the defect brings, whilst others find it off putting.

QOTD. No idea, but without Googling I’ll guess it’s Bananas.

Across the tens of thousands of bottles that WS opens each year, they claim that 7% are corked. However, I agree with you guys, I think that the incidence of noticeable corking is much lower. I’ve only noticed corking in a few white wines; it’s generally harder to pick out in reds. Also, here is a WS video comparing a five-year old chablis bottled each way, a screw cap and cork–exactly the same bottling of the wine. http://link.brightcove.com/services/player/bcpid353549858?bclid=1527680295&bctid=1137746585

Gary, fun show. I really enjoyed the cork vs. screw top throw-down. I agree that it doesn’t seem possible that 2% of wines are flawed.

QOTD – I decided not to google this to find the answer so I’ll just say that I have no idea.

Good show guys..In my experience approximately 1% of the wines that I had were corked. cheers

As a person who lives by research and statistics, I would advise you to trust in the 2% statistic, as I am certain that the cork people have invested quite a lot in that research.

Hey Gary:
I confessed I haven’t seen your show for a while.
Sorry; too many late night “wine tastings”.
I was advised to watch this episode by many who felt it was one of the best shows you have done.
I couldn’t agree more!!
Liza was informed, funny and clearly a great match to your style.
Its great to see people who are passionate about something find kindred spirits and join in the revelry.
Both of you have clear likes and preferences and its iluminating to see highly educated, passionate wine “experts” agree to disagree and have fun and promote their views.
Absolutely terrific show!!
When can Liza return??!!

Great guest. You surprised me by your disbelief in the cork producer’s statistics. My experience would say a little over two percent. I asked a friend at the largest wine seller in Minnesota and he said he found it to be around eight percent.

i’m with u on that one GV,the percent of corked wines is minute!but most people really just wanna show off,especially when they know u can’t argue with them;i call this ‘taking the piss’.in the UK,or in london at least,very very very few restaurants/wine bars use decanters;and when u don’t decant a 5-9 year red,specially the big boys,some of them are simply pathetic on the nose,and pipo take this as corked:i think this is ridiculous!screwcaps are for drink now wines;and i hope this doesn’t change. there’s too much propaganda on screwcaps that might bury use of corks;especially that screwcap packaging is economically advantageous for winemakers.I’ve had more wine go down my throat than rain has on the amazon,and only came across 3 corked wines,and one corked champagne;yesterday!!!

This guest was very knowledgeable about what she liked and what it meant to her. Excellent discussion about corks, as I hear crazy stats about 5% ruined when I have yet to notice those 5%!

I’m sorry? The acid is high in Sicilian whites?

Gary seems like you’ve totally changed tour tune in regard to screw tops!! Each to their own… just thought u were more of a screw top guy that’s all.
PS. Penfolds is planning on changing its premium range to screw top soon, just a thought.

Good stuff.. Interestingly enough I was once in Cheers magazine.. There was this contest for making a drink and the one I made was put in the magazine.. lol what a great memory!!

did I already post? busy days so took me four days to watch this all. smile. But I did!
Great hostess, she is a good talent!

Foggy Forest. A new term I must find a wine to say THAT! ha.

Good argument over assumed problems with wines. Nice debate.

QOTD: Marula or something like that. it’s yellow.

Great guest. Have her on again.
QOTD: African or Indian elephants?

Episode #654! Gotta applaud your stamina! Enjoy most shows, but over 12 minutes
before “giving it a whirl”? Little to much conversation – not enough action…

GARYYY!!!! Was it really news that 2% means 2 in every 100???? You were good at practical math??? 🙂 🙂 🙂

That’s too funny!!!

Liza was fun if a bit close minded and pushing only Portuguese wines. A little preconceived mindset. Not liking bretty wines and liking Portugal? Come on! I find in a lot of Portuguese wines the definition of “sheep’s butt”. And that characteristic is what I find appealing in them.

QOTD. Amarula is the trivia answer. She must have been in South Africa recently.

I just got a chance to watch this episode(sorry, too busy) and did anyone
reference the fact that within the past few years, there is a claim that
the cork trees are being decimated worldwide? that is why they are going to
other types of closures for wine….and besides that…2 in every 100 wines
are “corked” or corky….tnat is completely off in my opinion.