Great show. A concise history of the wine business over the last 50 years by the guy who lived it. We’ve still a ways to go, since most of what the chain restaurants call premium is still junk, but someone we know is changing the wine world if they want it or not.

QOTD – As discussed on WLTV many times, the value of wine is the experience. Make the more expensive stuff more accessible (as part of events by the glass or taste, etc). If we experience it under favorable circumstances, you want to go back to that place. I wouldn’t buy an expensive car if I couldn’t drive it first.

He’s such a wonderful guest. The Medici of the wine world. You set him up with a great question, and then cut him off. Let him talk, let him talk!

QOTD: You’re preaching to the choir Anthony. My goal nowadays is to do enough study and research to find the best QPR’s in the $15-35 range. Since money regretably is an option that I have to deal with I look for help. With so much high priced wine on the market today the consumer has to do his/her homework or we’re going to be drinking a lot of mediocre vastly overpriced wine. We have to determine which of the critics best match our palates and then go with their expertise. Because I can’t taste 50 wines a day I look to people like Gary to weed out the posers. I will and have on very rare occasions spent over $200 for a bottle but I won’t do it blind.

gv, great show, and probally one of the best guest you have had, super classy, distinquished, honest,alive and passionate. mr terlato if you read this, please tell me where I can send my application to work for you. @wrollcia on twitter
[email protected] or bill roll on facebook, thank you again gv and the mr. terlato.

Gary, you have had a series of the greatest guests I could ever imagine over the last several of months. But Anthony Terlato is such a cut above the best of the best. Incredibly knowledgeable, articulate and focused beyond belief, as much experience as I have ever run into, and the patience of Job to put up with your incessant interruptions. Geez! We love your knowledge and insightful information, but you have 90% of your other air-time to deliver this to us. When you have a guest of Mr. Terlato’s caliber, please stifle yourself enough to let him/her get their points delivered before you interrupt and talk over them!

Thank you for bringing such knowledgeable guests on your show. I always learn so much, and it’s not all about wine.

QOTD – I will pay $40 for any bottle of wine Gary says is a good deal. I have loved every recommendation over the $30 price point. The first thing I want in a $40 bottle is to know if it is ready to drink or does it need cellaring. I’m disappointed when I drink a $40 bottle too early. The second thing I want is BALANCE. The third thing is a long finish. The forth thing is a velvet texture (I do not like wines that have a chalkiness on the roof of my palate, you know, when your tongue kind of skips on the roof of your mouth.

Finally, I have learned that any $30 bottle will taste like $100 bottle when you?re enjoying it with loved ones with a good meal.

Enjoyed the show and your guest, Gary. But I’m like you, I think I’m a little cabbed out right now. I don’t think there is any way I’m going to spend 110 bones for this cab or any other right now. I’d rather expand my palate trying other varietals and other regions.

Another fascinating guest. Thank you for introducing us to him (well, some of us don’t know the legends of the wine industry).

QOTD: Practically, more disposable income. Theoretically, more and better-quality information.

Gary can you make a link called something like the Grey Dogs of Wine? When clicked on it brings up all the videos of the older cats you interviewed? I just love the older peeps. Their stories, their history — man they earned their respect 100 fold. Thanks.

Wow. How awesome will it be when Mesha and her grandchildren get to watch her dad sat and chatted with these legends. Absolutely amazing! Bless you and your for the next 3000 years.

QOD. Just break down and do it — once! After that I will probably get hooked.

Great guest, loved the info
QOTD: good question, easy answer: Consistency, consistency, consistency…if every 30 dollar bottle of wine was actually better than every 15-20 dollar bottle that would help. Fact is I have tasted so many 15 dollar wines that outshine 30 dollar wines it’s astounding. If I know I’m gonna get what I pay for then I have no problem spending the extra dough. Gambling in the 12-15 dollar range is a lot easier on the pocket book than gambling in the 25-30 dollar range.

Gary , Thank you so much, you brought in a man that is closet to god in the wine world. Mr Terlato, Thank you VERY much for sharing your time and stories with us, much appreciated.

QOTD- I already spend about 30 to 50 on a bottle and even higher when real good.
When it comes to good wine, I try to get it, within reason.

Fantastic part 2 GV. By far my favorite guest so far. You guys need more tapes so we can get a part 3.

QOTD: I agree with Doug. It’s about confidence for me. I’ve tasted some great $15-$20 wines so it’s hard to justify that higher price point. Spending more than $30, without being able to taste it first is just too much of a gamble for me. The times I’ve purchased wine above the $30 price point I was able to taste them at the vineyard. Knowing what I’m getting into is a big factor for me.

Absolutely great 2 parter. Justifying the use of the word “epic.”

Great guest. I think Gary didn’t like his big reds. Did the monster come out? You weren’t mad at cab a couple days ago. I believe it was mostly cab. Who’s the Franco now? Wine can be a strange beast. Love a bottle one minute and hate it the next. Facinating.
QOTD. Complicated. If you guys don’t have the answer, I’ll defer/refer to The Big Kahuna.
Where’s SS Pete?

whats it take to move from $20 to $30? great question. i’m faced w it everyday i work when picking wines for my guests. not that im doing it to try to upsell them [like some corporate restaurants], but turn them on to something new. in my experience, i try to find out what they like, and/or what they are used to. usually when they tell me, there is another region/wine out there turning out wines sinilar to their answer but of a much higher quality that i can turn them on to, if they are willing to try. i start w/ baby steps and when i see them again i go from there. cuz there is so much out there besides that mass marketed crap, that if you let a customer/guest no about that neat little region or wine, you almost always find a loyal and wonderful customer/person to see in the future. Plus when they come back, they are looking for you recommendations.
Great show again Gary, still waiting for my response on the possible charbono episode, 🙂 and if the squeaky wheel gets the grease, you just found your guy.

whats it take to move from $20 to $30? great question. i’m faced w it everyday i work when picking wines for my guests. not that im doing it to try to upsell them [like some corporate restaurants], but turn them on to something new. in my experience, i try to find out what they like, and/or what they are used to. usually when they tell me, there is another region/wine out there turning out wines sinilar to their answer but of a much higher quality that i can turn them on to, if they are willing to try. i start w/ baby steps and when i see them again i go from there. cuz there is so much out there besides that mass marketed crap, that if you let a customer/guest no about that neat little region or wine, you almost always find a loyal and wonderful customer/person to see in the future. Plus when they come back, they are looking for you recommendations.
Great show again Gary, still waiting for my response on the possible charbono episode, 🙂 and if the squeaky wheel gets the grease, you just found your guy.

get it right castello … it’s NY Pete … 🙂

Where’s SS Chris?

qotd: ugh, well either a massive pay raise, or massive inflation. 🙁

Great show and a great guess. I hope ends up making the wines that he wants.
Right now it seems to be a work in progress with his wines. 110 bones is alot of money for me to spent on any wine.

QOTD; The wine would have to stand out from the others. You look at a bunch of people and everybody is the smae height except for one. Something about it.

where is SS THE BIG KAHUNA?

You were too light on the Rutherford hills Merlot 2005. I could tell you really didn’t like it and softened your response because this guy was there. It would PUMP ME UP if you could shut a wine down no matter whether the producer was there or not. You have to realize that when you shut a wine down on the thunder show the wine suppliers are watching anyways!

I felt uncomfortable while watching this due to the complete different wave lengths that you and the guest were on. You were great as usual, this guest wasn’t up for the task.

QOTD: THUNDER!

Great show, phenomenal guest and Gary still talks too much when Mr. Terlato is trying to speak.

Great show. Gary, you showed lots of respect and it’s cool how much you have in common (family, the business, etc.). One thing I didnt understand was his comments on the economics of Chimney Rock (and, hey, kudos for sharing). What I got was: land costs $300,000/acre, an acre produces 3.5 tons of grapes. Online I see a ton of grapes produces 50 cases (or 600 bottles). Lets assume his cost of money for the land (something like his mortgage) is 10%.

Add it up: that’s $14.29/bottle! There are no doubt tons of other costs (barrels, storage, equipment, glass, corkage and of course people) but I don’t think his explanation of land cost really gets at why this is a $110 wine. It would explain why its a $50 – $60 wine maybe, but this has to be demand side. Which is why he’s on your show. Which is great.

Good show. It’s great when the guests share this much about their lives and the business.

Good show…it’ great to have access to guests from the core of the business here.

QOTD: What would it take to get me to spend 33% more on a bottle of wine? The wine would have to hit me on multiple levels. Low in alcohol, I want to be able to drink more than one bottle with dinner and not have a hangover the following day. The wine should also speak of it’s place…I want it to change year in and year out with each change in the vintage the wine should reflect the challenges of the year. If it was a hot year with heat spikes I would expect there to be a bit of warmth in the wine…ect. Finally, the wine should have a drinking window of more than five years. I want to be able to watch a wine evolve in the cellar and over time. It should not have a short window of life where it is breath-taking.

Nice show!

QOTD – I am willing to buy $30 bottles, but can’t afford to all the time. Also, I would need to taste it beforehand, or have someone I trust (guy at local store, GV, wine critic) recommend it.