Been watching for 2+ years and think that this is one of the best WLTVs simply b/c of the collaboration with a big corporation ITB. Great work Gary!

Been watching for 2+ years and think that this is one of the best WLTVs simply b/c of the collaboration with a big corporation ITB. Great work Gary!

DAMN!!! Another great guest…

Can’t wait for tomorrow’s episode and the Diamond Creek!!!

Fun stuff. Looking forward to day two of that Crystal. 100 pts…could it be?

Fun stuff. Looking forward to day two of that Crystal. 100 pts…could it be?

Glad you keep it honest with the Cristal. 100 seems high to be throwing around like that!

Love the guest. Keep it up!

Sometimes it is just so nice to listen to a couple of serious wine drinkers talk wine. Love it…cant wait for part 2.

I can’t wait to see the second half of this, you’re off to a great start. This episode got me going in all sorts of directions though:

sort of qotd – next hot region – languedoc, but I don’t think portugal is done

gary have you ever given any 100s?

2nd day champagne: I’m intrigued by this, I’ve found tons of big reds are substantially better the second or even third day, and lately have been purposely drinking wines over a few days to test this, but never would have thought this to be the case with champagne, though I am now very curious. I understand the opening up and developing complexity, but do the wines start to get flat, and how does that affect them? Also, where does temperature play in to this – I would assume you’re tasting at room temperature, but how about for actually drinking for optimal enjoyment?

As a follow-up to the above, I have an idea for a phenomenal episode:
1) BLIND
2) 2 parter, over 2 days
3) all champagne – big names like Cristal, Dom, La Grande Dame, AND small production growers champagne

I can’t wait to see the second half of this, you’re off to a great start. This episode got me going in all sorts of directions though:

sort of qotd – next hot region – languedoc, but I don’t think portugal is done

gary have you ever given any 100s?

2nd day champagne: I’m intrigued by this, I’ve found tons of big reds are substantially better the second or even third day, and lately have been purposely drinking wines over a few days to test this, but never would have thought this to be the case with champagne, though I am now very curious. I understand the opening up and developing complexity, but do the wines start to get flat, and how does that affect them? Also, where does temperature play in to this – I would assume you’re tasting at room temperature, but how about for actually drinking for optimal enjoyment?

As a follow-up to the above, I have an idea for a phenomenal episode:
1) BLIND
2) 2 parter, over 2 days
3) all champagne – big names like Cristal, Dom, La Grande Dame, AND small production growers champagne

Great start. Love the conversation going on. Looking forward to Part 2.

Very interesting and informative so far. You guys work well together.

Very interesting and informative so far. You guys work well together.

Very interesting and informative so far. You guys work very well together. The region I am dying for you to exlore is Languedac and Rousillon. Actually it would also be nice if you could taste for us some of the Italian whites that are so hot.

Can’t wait for part two! 😉

Can’t wait for part two! 😉

Yo Guys, MIIIIIIIIIGHTY FIIIIIIIIINE Episode !!!!! Can’t wait for
Part Deux !!!

side qotd: Canidate for region to focus on??? My choice would be
Alsace Riesling

Great show, Gary. Really enjoyed tasting with you and sharing some terrific wines. I did want to correct a factual error. Got so busy geeking out over Cristal that I got confused about the other wines I’ve awarded 100 points. The four wines are Cristal 2002 and Cristal Rosé 2002, Krug 1996 and Latour 2005. The Diamond Creek 2005 Red Rock Terrace that we tasted on air remains the California cabernet sauvignon I’ve rated better than any other, but I misspoke about giving it 100 points. I awarded it 98 points ? not a far distance from 100.

Lots of great comments from viewers about how wines develop with oxygen. To give you and the viewers a little context, Champagne is the only wine we taste chilled. After the tastings, we keep the recommended wines sealed with Champagne stoppers in the fridge, then retaste them several hours later, and often a day later. They are tasted blind through this whole process, and they often show interesting development ? both positive and negative. Some go flat, some do not, but for the purposes of assessing the wine on day two, the bubbles are not really the issue for me. Instead, I’m looking for the flavor development. I love Champagnes that are first and foremost wines, that taste vinous, and develop with air. The 2002 Cristal Rosé is astonishing with air, and honestly, it pulled up the score on the 2002 Cristal. Tasting them side by side, it was really not possible to say that one offered more than the other. More like two beautiful siblings.

Great show, Gary. Really enjoyed tasting with you and sharing some terrific wines. I did want to correct a factual error. Got so busy geeking out over Cristal that I got confused about the other wines I’ve awarded 100 points. The four wines are Cristal 2002 and Cristal Rosé 2002, Krug 1996 and Latour 2005. The Diamond Creek 2005 Red Rock Terrace that we tasted on air remains the California cabernet sauvignon I’ve rated better than any other, but I misspoke about giving it 100 points. I awarded it 98 points ? not a far distance from 100.

Lots of great comments from viewers about how wines develop with oxygen. To give you and the viewers a little context, Champagne is the only wine we taste chilled. After the tastings, we keep the recommended wines sealed with Champagne stoppers in the fridge, then retaste them several hours later, and often a day later. They are tasted blind through this whole process, and they often show interesting development ? both positive and negative. Some go flat, some do not, but for the purposes of assessing the wine on day two, the bubbles are not really the issue for me. Instead, I’m looking for the flavor development. I love Champagnes that are first and foremost wines, that taste vinous, and develop with air. The 2002 Cristal Rosé is astonishing with air, and honestly, it pulled up the score on the 2002 Cristal. Tasting them side by side, it was really not possible to say that one offered more than the other. More like two beautiful siblings.

Their editor seems to know his wines well. I’ve nevwer read their magazine, anyone know the quality of it?

Yo Stewart l, It’s a Goood Magazine!!! Subscribed to it for several
years & still buy it occasionally……

Yo Stewart l, It’s a Goood Magazine!!! Subscribed to it for several
years & still buy it occasionally……

Is he the owner and the editor?

Did you mention how many U.S. bones the Crystal goes for?

Since we got screwed yesterday, we should get the 2nd part today.

Since we got screwed yesterday, we should get the 2nd part today.