Good Show, Great Guest.

I would buy a case of the Pinot and a case of the Cab. But being in Nittany Lion country here, I would have to steer clear of the Buckeye !!!

QOTD: If it tastes good, drink it.

PS – Love the labels, good job JZ !!!

How many times does Gary say the word, “play” in this episode? 🙂

QOTD: I don’t think I’d really care too much

Reisling for the midwest pallet = no acid, and all fruit.
The wine should play well in the heartland. My wife will not touch a reisling with any acidity.

I like the food connection, I hope that it connects with people.

good luck JZ wine Co.

Reisling for the midwest pallet = no acid, and all fruit.
The wine should play well in the heartland. My wife will not touch a reisling with any acidity.

I like the food connection, I hope that it connects with people.

good luck JZ wine Co.

Great episode. Love hearing about the business side. What happened to reading comments from last episode?

QOTD: There are some good reasons to buy estate wines, but none that have anything to do with taste or ultimate enjoyment. I would definitely sway to a single estate grown wine if I know I’m supporting a small, family-owned vineyard vs. some megacorporation that owns 20 different vineyards. I’d be even more interested if that same small, family-owned vineyard supports the environment through organic and/or biodynamic farming principles. Ampelos is a great example.

That said, if I ask my wife to pick up a Zin, she finds that section in the store and goes for her favorite label at a given price point. She always picks something classy and/or elegant and often with animals. She would never buy a wine with a pizza on the label but wouldn’t think twice about picking up something with a kangaroo.

QOTD: Good wine is good wine. I don’t care where it comes from.

QOTD: Good wine is good wine. I don’t care where it comes from.

Great episode!
QOTD: I always go for the better QPR. One of my favorite wines is 2005 Joel Gott Dillian Ranch Zin – I supposse that sort of straddles the estate grown/negotiant line, but strictly speaking its a negotiant.

Love the flip side of pricing. QPR at $10.00 is really not possible. It’s refreshing to hear real entrepineurs at work!

GV: Loved the Obsessed website interviews!!!!!!!

Love the flip side of pricing. QPR at $10.00 is really not possible. It’s refreshing to hear real entrepineurs at work!

GV: Loved the Obsessed website interviews!!!!!!!

Taste is taste. Wine is an agricultural commodity and the romance, while important is secondary. That being said an episode where no wine rated higher than 84 with the other two at 81 would normally have been considered a disaster show. For myself, this is below the price point I buy as I don’t drink supermarket brands for the most part. Do I know that some of the brands I have bought are negociant, yes. Even many European brands are negociant and that is one reason I don’t buy labels as they are almost unanimously negociant wines. From a marketing point, this was an good episode but from a wine point of view not so much.

QOTD: If it is good wine it does not matter who has a label on it. In my personal experience, negotiant wines are not up to the quality of many wineries although there are a few exceptions. One comment I would like to make about this episode is that I totally disagree with this guy’s assessment that a wine with acid does not go with pizza. What kind of pizza do they eat in Ohio? Some of the best matches for pizza I have found are what we would call bistro style wines, a little rustic some good tannins and acid. You know what I am talking about Gary! No offense to your guest, he looked like a very nice gentleman but maybe that is why the Browns have not been to the Superbowl… they pour too much sugar on their pizza.

QOTD: If it is good wine it does not matter who has a label on it. In my personal experience, negotiant wines are not up to the quality of many wineries although there are a few exceptions. One comment I would like to make about this episode is that I totally disagree with this guy’s assessment that a wine with acid does not go with pizza. What kind of pizza do they eat in Ohio? Some of the best matches for pizza I have found are what we would call bistro style wines, a little rustic some good tannins and acid. You know what I am talking about Gary! No offense to your guest, he looked like a very nice gentleman but maybe that is why the Browns have not been to the Superbowl… they pour too much sugar on their pizza.

I think the label is great. Most people love pizza so naturally there should be a wine to drink with pizza.

Does varietel correctness matter when you score a wine? should it matter?

Wow, felt as if your guest had gotten some bashing from you there GV yet trying to hang in the ring! But, that’s the way it is on the show, and be yourself. Thank you for the sincere comments.
Mott……..85 points Cab Sauv….you didnt zoom into the jersey!

QOTD: as you mentioned GV, estate bottled wines may ‘seem’ like a nicer play, but if i’m able to actually taste before buying, i’ll definately make better informed choices and will go for the better of the two.

Interesting show, and a good reminder that it takes all kinds to make the wine…
The competition in the lower price end is fierce, and seems mostly about the marketing that gets the thirsty consumer to pick up that unknown bottle the first time. If they can provide “ok” to “good” quality they have a chance at another sale. These are wines for immediate utility consumption and not meant for deep analysis. It is going to be interesting to see what “appreciators” discover as the recession pulls sales in the mid range down into this zone.
Hard for CA juice to compete with some of the imports in this range…like the Symington Altano from Portugal sometimes at $6.99 yum.

RE: Sweetness. I need to set the record straight on the PV Pinot and Cab. These are not “sweet” wines. During the show it did come across that they are sweet. That is not true.

Gary said they are sweeter than he would like (as did JZ). JZ mentioned that the residual sugar is .3%. That is not a sweet wine. People who like “sweet” wines, like wines in the 2% and up range. These wines are magnitudes less sweet than wines I would classify as sweet. From the show and from some of the comments, I think the perception is that the pinot and cab are the sort of wine that you drink for dessert. That is not the case.

JZ – I still think Pizza Vino Cab and Homemade Italian Sausage is as good as it gets. In fact, I will be hosting a Pizza Vino and sausage sandwich party for when we watch LeBron in the NBA finals this summer.

Intersting talk about how the wine business works, and the behind the scenes workings. You almost have to sell your soul to the devil to get a following and sales (to stay in business) before you can devote time and energy to what you really want to do. I love the honesty he has about the industry.

You have to give props to a guy that’s going to bring his own spit-bucket.With a picture of pizza on the bottle, its always going to be a value play, and I wouldn’t expect a high-end wine. Would have liked to see the wine tasted with the pizza to see how that affects Gary’s tasting thoughts.

QOTD (thanks for being prepared): It all depends on the price, are you getting more than what you’re paying for?

Intersting talk about how the wine business works, and the behind the scenes workings. You almost have to sell your soul to the devil to get a following and sales (to stay in business) before you can devote time and energy to what you really want to do. I love the honesty he has about the industry.

You have to give props to a guy that’s going to bring his own spit-bucket.With a picture of pizza on the bottle, its always going to be a value play, and I wouldn’t expect a high-end wine. Would have liked to see the wine tasted with the pizza to see how that affects Gary’s tasting thoughts.

QOTD (thanks for being prepared): It all depends on the price, are you getting more than what you’re paying for?

I’m amazed at how many positive comments there were about this show, this guest, and the obvious search for profit as the #1 reason this guy’s making wine.

Gary, first off, great job on the title. Maybe you should have said the ‘dark’ side of the wine industry.

The fact that people put up with piss poor products by profit seeking ‘Pizza’ punks (say that five times fast) is why majority America is force fed by corporate garbage. The #1 goal of the almighty dollar has led to monopolies by budweiser, miller, mcdonalds, two buck chuck, olive garden…I could go on forever. As long as we say ‘eh, it’s okay if this product is by far inferior to real wine, we’ll buy it anyway’, then we sell ourselves and future wine drinkers (and good food and beverage consumers) short.

Gary, thanks for slamming him as much as possible without being rude, I’m glad you’re sticking up for the true beauty, romance, and purity of wine.

QOTD:
Negotiant wines are fine if
1. the person trying to make them is using a quality producers juice and REALLY knows wine
2. The person trying to make them is relying on a larger producer because they just don’t have the money to start their own vineyard
3. The person trying to make them has a deep passion for making wine (NOT money) and wants to be part of the magic

Pizza man is none of these, therefore, I won’t ever buy a wine with a pizza on it.

QOTD- I don’t pay attention to whether something is estate bottled or not, so I guess I’d be inclined to take the better wine if the prices are equal.

Interesting guest. As someone that doesn’t work/live/play in the wine industry it’s nice to get a glimpse into what goes into bringing wine to market (outside of the labels that pick, crush, bottle their own stuff).

Hey,

Thanks for another great show. I think your guest was a great sport about the reviews he got (which, after all, were not so bad). I enjoyed the points about how producers represent expectations for their wine with their price points — it’s just like playing AAA vs. AAAA.

QOTD: Estate-bottled because, whether or not I’m right, I feel it contributes to more natural/organic wine production.

Good wine is good wine. Unless the wine is for a special occasion, the romantic side of the wine isn’t important. I liked the guest. The bottom line is almost always the dollar. Very few people can afford to do something at a loss. If some of you don’t believe that, then you’re not being honest with yourself.

RESPONSE TO JEREMY:

Hey man, I respect you’re saying, and yes, no one can afford to simply take a loss. But there’s a difference in ‘not taking a loss’ and being in something ‘purely for profits sake/investments sake’. Those are two very different things.

Also, if you don’t think there’s romance in a 20-30 ‘bone’ wine, I think you need to relook at your definition of romance in wine. It doesn’t just mean drinking it in a romantic setting with your girl at candlelight. It means the romance of the grape…the history behind it, the lengths it took to transport it, cultivate it, and turn it into a beautiful product, the different seasons that swept through the vineyards…I could go on for a while, but I think there’s a lot of romance in wine outside of a ‘special occasion’.

Anyone else agree?