Great guest – can’t wait to see part 2!

Great episode, part two can not get up quick enough.

Very nice show. Your guest is very interesting and engaging. Look forward to part 2.

Very nice show. Your guest is very interesting and engaging. Look forward to part 2.

damn you, I so want to see the end of this episode but you are making me wait an extra day!!!!!!!!!!!!!

fwiw, wine and spirits is the bible my LWS owner stands by … where’s SS Chris?

Interesting first installation, it is kinda hard to see you wasteing 300 dollar champagne to rinse, maybe I’ll back my car over the mailbox a few times to see I am a “baller” too……..

you rock!!! the best episode

funny i just recommended the 08 quinta da aveleda to a friend of mine a few days ago. 87-88 is probably just about right, but man does that wine have some pure fruit flavors that i could see going over great with so many people just getting into wine.

great episode, can’t wait for part 2.

Excellent guest, knowledgable and good on camera. Looking forward to the 2nd installment.

I’ll have to get a few bottles of Crystal to try the 2nd day.. Hmm. Wife probably wouldn’t approve the budget for that one.

I’ve found a couple of Friday’s wines and looking forward to tasting with you.

I forgot to give my thumbs up for a series of tasting some wines 2 days/shows in a row. That’s how we drink wine, would love to see the “official” results.

I had the 02 Cristal about 3 hours ago along with the Rose. The Rose is delicious but the taste on the Cristal is just awesome.

Yes, you’ll probably get yelled at for rinsing glasses with (very) expensive Champagne, but you came close to doing a full-on Danny Thomas spit-take with the same stuff. Imagine the yelling (and the laughter) that would have caused.

Looking forward to part 2.

Yes, you’ll probably get yelled at for rinsing glasses with (very) expensive Champagne, but you came close to doing a full-on Danny Thomas spit-take with the same stuff. Imagine the yelling (and the laughter) that would have caused.

Looking forward to part 2.

can’t wait to see the marques de murrietta.

Amazing episode, one of the best!!! Can he come back??

When youguys are drinking a wine over a few days how do you store it? Put it in the fridge or leave it out or what? I nevver know if you can leave wine out or if you have to keep it in the fridge.

Hey Gary,

Mr. Greene is another very informative and interesting guest! However, I am most interested in your comments about how some wines improve after being opened for a day or two.

I generally drink wines in the $10 to $25 price range. I find most white wines, even sparkling wines, to be fine for a day or two after opening [if properly capped], although some of the aromatic nuances can be lost. However, with reds, I have NEVER experienced an improvement in the wine’s flavor. In fact they have universally been much less to my liking on the day after being opened despite the fact that I use a vaccuum pump [they seem to deteriorate even more if not vaccuum-pumped]. Some of them have even become undrinkable to me the next day, and my palate is not nearly as discriminating as yours.

Could it be that higher-priced, higher-quality, better-made red wines can improve over night after being opened, while lesser-quality wines can’t stand up to that test? Might the tannin content make a difference? I generally drink reds that have little if any noticable tannin action.

I would like to hear what your thoughts are on this subject, because this is not the first time that you have said that [at least some] wines actually drink better the day after being opened.

Mike

I agree with everything said in the discussion at the end, and this half of the episode could again be used to reinforce what is said that price doesn’t matter! Only an 8ish point spread over, what, $200+??

Great Show!!!

I havent watched the show for about 75 episodes or so. Saw that Greene was your guest and immediately began watching (Im a big fan of Wine and Spirits magazine). By far one of the better shows I have seen (and i started watching at around episode 40). Hopefully next month you can move away from portugal and focus more on tannat based wines, especially out of the madiran (atleast madiran wines you can get in the US). Looking forward to the second part cause i have a few bottles of the diamond creek laying down right now.

also lookin forward to seein’ ya at the Houston Wine Conference this saturday.

–Rani

Great Show!!!

I havent watched the show for about 75 episodes or so. Saw that Greene was your guest and immediately began watching (Im a big fan of Wine and Spirits magazine). By far one of the better shows I have seen (and i started watching at around episode 40). Hopefully next month you can move away from portugal and focus more on tannat based wines, especially out of the madiran (atleast madiran wines you can get in the US). Looking forward to the second part cause i have a few bottles of the diamond creek laying down right now.

also lookin forward to seein’ ya at the Houston Wine Conference this saturday.

–Rani

GREAT guest…can’t wait for part 2!

Great episode so far Gary, love the idea of giving a 2nd grade for how it is on the 2nd day.
Ok, so you wanna know the area to watch that’s gonna be up and coming like you did with Portugal, I got your region for ya. And guess where it is-France.
JURA is where you need to be looking right now, that tiny region east of Burgundy. You are getting quality wines at steal prices right now. Not Romanee-Conti’s and Petrus’s, but killer quality wines for the price. Along with wine styles and varietals barely anyone in the U.S. is aware of.
Ok, so 1st off you got good cremants coming out of there.
Then you have the grape trousseau, that light colored red, that you wouldn’t think to pair w steak. But they are great together!, especially while eating in say the summer months. Fresh , meaty, savory, but not making you feel so weighed down afterwards.
There’s also the red ploussard, almost rose like, earthy, but really fresh tasting.
Then of course you have the old standards pinot noir and chardonnay. Pinot is doing well and the chards are really really unique here. I didn’t like some of them at 1st, some were so different to me. They definitely speak of the terroir in Jura and have their own style. Probably not for drinker’s who want that traditional chard.
Then you have their vin de paille dessert wines, great values.
But let’s not forget the VIN JAUNE’S. Unique only to Jura, found in the appellations Arbois, but especially Chateau-Chalon (an appellation used exclusively for vin jaune’s, an appellation only allowed in great vintages.), they are fantastic sherry like wines. They must be aged 6 years, flor forms on top of the wines, yet they aren’t fortified, and the barrels aren’t topped up. Versatile wines from the grape savagnin of the traminer family. These wines will work with oysters to spicy curry dishes! Nutty, somewhat sherry like nose, with butterscotch and toffee, they can have a searing acidity when opened. Not necessarily for your run of the mill wine drinker. But of course that acidity will temper with a couple hours decanting. They are also the only wine bottled in the unique 620ml clavelin bottles (done in respect to the ‘angel’s share’, the amount of wine that evaporates while aging that would have filled the bottle’s worth to 750ml.)
Now add the fact that the Jean Bourdy winery is there, and you have a powerhouse, unknown region. Jean Bourdy has been around 14 generations, with their 1865 blanc still drinking apparently. Considered by french sommelier’s to be 1 of the top 3 wineries in all France that excel in both red and white wines. The other 2? Romanee-Conti and Haut-Brion. In fact they consider the 1947 Jean Bourdy blanc to be perhaps the greatest french white wine of the 20th century, I’ve heard from numerous sources in France, as hard as that is for even me to believe.
So why is vin jaune’s and Jean Bourdy so unknown here? Well for starters barely any is exported here, especially the vin jaunes. In Maryland where I work only one small distributor carries them, and that distributor isn’t even listed in our beverage journal. They only have 2 vin jaune’s to offer. One is a less estemmed one from Arbois, from winemaker Tissot. (No disrespect to Tissot, and their great vin jaune, but it’s not Jean Bourdy.) The other is Jean Bourdy’s Chateau-Chalon. Only 5 bottles were even allotted and shipped to my state. When I found this out I ordered 3 of them, and then immediately bought 2 of those from my restaurant. So when less than half a case is allotted to a state, you can see why it’s not so well known. So there you go Gary, JURA. Seek it out, do an episode on it please. Especially 1 on vin jaune’s, that would be great to see. I’ve left comments in over 100 episodes requesting it so far while I catch up on the back episodes, and I’m not gonna stop. It’s hard to even get alot of info on this region, but I’m near positive everything I’ve stated is 100% factual. I’ve been searching near 2 years to get that vin jaune, and I finally got a couple, so I’m happy. Now it’s everyone else’s turn who wants to try something new and unique and hasn’t had this yet.

Great episode so far Gary, love the idea of giving a 2nd grade for how it is on the 2nd day.
Ok, so you wanna know the area to watch that’s gonna be up and coming like you did with Portugal, I got your region for ya. And guess where it is-France.
JURA is where you need to be looking right now, that tiny region east of Burgundy. You are getting quality wines at steal prices right now. Not Romanee-Conti’s and Petrus’s, but killer quality wines for the price. Along with wine styles and varietals barely anyone in the U.S. is aware of.
Ok, so 1st off you got good cremants coming out of there.
Then you have the grape trousseau, that light colored red, that you wouldn’t think to pair w steak. But they are great together!, especially while eating in say the summer months. Fresh , meaty, savory, but not making you feel so weighed down afterwards.
There’s also the red ploussard, almost rose like, earthy, but really fresh tasting.
Then of course you have the old standards pinot noir and chardonnay. Pinot is doing well and the chards are really really unique here. I didn’t like some of them at 1st, some were so different to me. They definitely speak of the terroir in Jura and have their own style. Probably not for drinker’s who want that traditional chard.
Then you have their vin de paille dessert wines, great values.
But let’s not forget the VIN JAUNE’S. Unique only to Jura, found in the appellations Arbois, but especially Chateau-Chalon (an appellation used exclusively for vin jaune’s, an appellation only allowed in great vintages.), they are fantastic sherry like wines. They must be aged 6 years, flor forms on top of the wines, yet they aren’t fortified, and the barrels aren’t topped up. Versatile wines from the grape savagnin of the traminer family. These wines will work with oysters to spicy curry dishes! Nutty, somewhat sherry like nose, with butterscotch and toffee, they can have a searing acidity when opened. Not necessarily for your run of the mill wine drinker. But of course that acidity will temper with a couple hours decanting. They are also the only wine bottled in the unique 620ml clavelin bottles (done in respect to the ‘angel’s share’, the amount of wine that evaporates while aging that would have filled the bottle’s worth to 750ml.)
Now add the fact that the Jean Bourdy winery is there, and you have a powerhouse, unknown region. Jean Bourdy has been around 14 generations, with their 1865 blanc still drinking apparently. Considered by french sommelier’s to be 1 of the top 3 wineries in all France that excel in both red and white wines. The other 2? Romanee-Conti and Haut-Brion. In fact they consider the 1947 Jean Bourdy blanc to be perhaps the greatest french white wine of the 20th century, I’ve heard from numerous sources in France, as hard as that is for even me to believe.
So why is vin jaune’s and Jean Bourdy so unknown here? Well for starters barely any is exported here, especially the vin jaunes. In Maryland where I work only one small distributor carries them, and that distributor isn’t even listed in our beverage journal. They only have 2 vin jaune’s to offer. One is a less estemmed one from Arbois, from winemaker Tissot. (No disrespect to Tissot, and their great vin jaune, but it’s not Jean Bourdy.) The other is Jean Bourdy’s Chateau-Chalon. Only 5 bottles were even allotted and shipped to my state. When I found this out I ordered 3 of them, and then immediately bought 2 of those from my restaurant. So when less than half a case is allotted to a state, you can see why it’s not so well known. So there you go Gary, JURA. Seek it out, do an episode on it please. Especially 1 on vin jaune’s, that would be great to see. I’ve left comments in over 100 episodes requesting it so far while I catch up on the back episodes, and I’m not gonna stop. It’s hard to even get alot of info on this region, but I’m near positive everything I’ve stated is 100% factual. I’ve been searching near 2 years to get that vin jaune, and I finally got a couple, so I’m happy. Now it’s everyone else’s turn who wants to try something new and unique and hasn’t had this yet.

A few shows recently of wine people have been alright but wine industry people who have seen alot brings great depth to the show. Well done GV and Joshua Greene