I like when you nerd it up like this, perhaps Sir Gary is due for a return.

qotd – 2002 Lucien Crochet Sancerre Rouge “Cuvee Prestige LC”, a Pinot Noir apparently made only in select vintages, kind of tasted like an imaginary blend of a red Burgundy and a Willamette Valley Pinot, very interesting. I tried it a Loire Valley tasting a few weeks ago.

Late. Busy week. Short answer, Apfelwein, in Frankfort, Ger., 1990.

I’m really enjoying these shows. They get right to the wine which is what I love and Gary hits the nail on the head when it comes to the bouquet – ‘motor oil’. In Ontario, some Chardonnays have that a kind of motor oil and butterscotch funk going on.

QOTD: It’s a tie: Sangiovese from Hugh Hamilton in Australia (The wine maker who makes Jim-Jim has the most fascinating higher-up wines and his Sangiovese is gorgeous) and Schioppenttino from Northern Italy – both fascinating.

Also, Harpersfield Vineyards’ (Ohio) 1997 Kerner, tasted in barrel, with winemaker Wes Gerlosky. Smelled, and tasted EXACTLY like fresh, fresh basil!!

Kalin wines are very similar stylistically to what you are describing here. They keep their wines on the lees a long time giving that almost oxidized nose and taste. Very interesting style but too expensive for them and us in the long run.

For me, it was the 2007 Matassa Vin de Pays des Côtes Catalanes Cuvée Marguerite. Crazy crazy wine.

qtoD: well Dandeloin wine when I was kid it was gross…
95 Dom Perignon is unique to me…
and a riesling with 15years on it…tho I wouldn’t call it unique…

QOTD: Cherry Ginsing (yes you’re reading that correctly) from Northern Michigan. The most unique wine (abeit fruit-wine) I’ve had.

Being from the WAST, Washington State that is, thank whoever made wine mostly antiseptic. They may have saved your butt when drinking it.

And to the guy talking about dairies and slaughtering livestock. I’ve been to a lot, and I mean a lot of dairies in Washington and Blackwood Canyon could not operate as a dairy in this state. Plus, the typical person who visit’s a slaughterhouse comes away with a newfound fondness for vegetables for at least a week or two. Visiting Blackwood will not put you off wine, believe me.

I don’t know if the analogy between Blackwood Canyon and a slaughterhouse is appropriate, but visiting his tasting room and winery is certainly and eye opener and a wallet closer.

QOTD: My dad’s dandelion wine. I mean paint remover, dandelion paint remover.

I checked out pardonthatvine.com as well. Very interesting. Gary and chris should do a show together. Gary, great show. Jets defense looked solid!

Wow..I almost missed this episode due to a very busy week. I’m glad to have caught it…

I’d have to say some of the most unique wines that I have had have been the Radikon, and Bartlett Estate wines…they take time and attention. It could easily be dismissed…but if you taste wine often there is no mistaking the quality.

Great that you touch some specials out of the wine world. Thats what is makes so interesting!

@QOTD
1971 Müller Thurgau TBA from the Pfalz which was converted into a PX Sherry! Wow – what time and oxygen can make with primary water and sugar.

Chiefs 0-16 BABY!

AotD: Rhubarb. *hic*

NUMERO 1 0 0 !!!!!!!!!! WAAAAAAAHOOOOOO!!!!!!! 🙂

Agree wit Lawrence Leictman. Had many a Kalin Vino awhile back,
their Semillions ROOOOOOOCCCK !!!!!!

Thanks for the nerd factor…good to know that there is some really interesting craft being practiced within the CA Chardonnay market. I’m not always sure that I would go searching for wine based on a review like this, but I certainly feel better prepared were I to be confronted by one.

QOTD: I have to echo Laurie in VT and put in a plug for the La Crescent grape as well…we made a couple of cases with grapes from the same Champlain Valley Vineyard in Benson, VT, which produces the Montcalm that she tasted. Ours had no residual sugar though…crisp acids and super aromatics, with a flavor profile that had aspects of cool climate sauvignon blanc, and pinot blanc.
Guarding the only 5 bottles left.

Nice end of the week show. Sorry about your Jets losing to the Saints, but Sanchez will look like a rookie once in awhile. I’ve never had Chardonnay like the ones you tasted/described in this episode. Very interesting. I don’t know if I would like them or not, but they sounded intriguing.

QOTD: Well, if by wine, you mean anything that calls itself “wine”, then my mother-in-law’s dandelion wine is the most unique (and horrid). I’ve also had some pineapple wine from Hawaii that was also horrid. As far as wine made from actual grapes, the most unique wine I had was a 1971 Pedro Ximenez Sherry. At the time (this past April), I had never tasted anything quite like it.

Soooo…I have to tell you some rockin news to make you feel awesome….I am a student in Dijon, France at the Burgundy School of Business at the Masters in Wine Business program there. It is a new program, so I am part of the first class. Anyways….the first day of class was today, and guess who was part of the director’s intro speech….YOU!!!! The director asked who knew/watched you….and I yelled out. “HELLO AND WELCOME TO WINE TV LIBRARY I AM YOUR HOST, GARY VAY-NER-CHUK. WELCOME TO THE THUNDERSHOW.” Everyone looked at me like I was a nut case (students from other countries there too) SCORED MAJOR KUDOS with the director for being an avid follower of you! So he talked about how really advised that we keep up with your show, because you are the new face of the wine world. The C. Columbus of VINO LAND, if you will. You are the new, the future, watch Gary our get out of this program. (Well not in those exact words, but I am a fan of yours, so that is all I heard, hahah) We watched the episode of you with Jancis Robinson! Just showing you how you influence our part of the world of wine. IF YOU CAN….

SHOUT OUT TO THE first class of THE Masters in Wine Business Program at THE Burgundy School of Business

– Veronique barretto

Hey Gary,
Fantastic Episode! Just one question though, what ever happened to reading the comments? I always enjoyed your feedback to them.

Thanks for putting out educational and entertaining pieces on wine. What more could we want?

QotD: 1985 Krohn Port? I dunno. Clearly I need to continue to expand my palate.

Fun!

QOTD: 1982 Gaja Barbaresco – wild that a 26 year old wine could have such a youthful taste.

I’m just shaking my head at all these reviewers who have a problem with the way this winery looks. I can tell you that I have been to many, many wineries that looked pretty run-down and had fabulous wine. I can also tell you that I have been to many wineries with fabulous gift shops and picnic areas, but their wine was terrible.

I have extensive experience tasting Blackwood wines and visiting the winery, and although the process is somewhat low-tech, the winemaker is an incredibly knowlegeable U.C. Davis grad, and suffice it to say, he knows his SH**! So, to all of you who want to drink truly boring wines in a ‘sterile’ atmosphere, there are is a long list of wineries that I can send you. This winery produces some of the most intriguing, most outstanding wines in Washington, bar none.

By the way, contrary to the banner on the show, these wines are available @ the winery and on their website, among other places.

Episode 747 and you do wines from Washington, the home of Boeing.

Coincidence? I don’t think so! 😉

2005 Clos Apalta from Casa Lapostolle in chile. It was WS’s number one for last year and the first number one I was able to afford…

It was the first wine where the terms “tight” and “wound up” meant anything to me as a wine drinker. I felt like there was sooo much more to the wine than I was getting. Maybe an hour or two in a decanter or maybe 5 more years in the bottle. Oh well. I didn’t feel ripped off, I felt like it was too much wine for me.

QOTD. Very difficult because I had a few one.
Pichon Longueville Comtesse, 1995.
Casanova Di Neri, Cerretalto, 2001
Petrus, 1970

But Saturday I had a Taurassi, 2001 which was fascinating.
Even better than the Pahlmeyer, 2004 we drunk afterwards.

blackwood canyon has the most unique wines i’ve ever tasted and is the most unique winery i’ve ever visited. be prepared for a 2 hour plus tasting, complete with cheese, sausage, 20 or so wines, winemaker wandering around barefoot, mentioning his plans to make his driveway into a runway. all in all, an entertaining experience.