I love this interview because you can tell that Gary is actually learning here. There is very little interruption and both guest and host show a great deal of respect for each other. Refreshing the browser for part two all day tomorrow!

KaD |(

Good episode…..wow really like the science explaination…cool…

Great episode, Jennifer is awesome. What I would like know how she tasted wines before her training started to become a master? I mean did she start drinking for pleasure and navigated in that direction or did she focus on that objective from the start.

She reminds of the pricipal in the movie “17 Again”. Beautiful and a little Star Trek nerdy at the same time. A lethal combination. She’s my new wine idol! Who knew all the secrets those yeasty were doing while “lying” on the lees. Sexy!!

Love this episode. Great guest, very informative and educational…she is very passionate about it…

this is an awesome, nerdy episode! good going GV and lady MW!!

She’s g-o-o-o-o-o-d. Great personality too!
Thanks Gary.

Very good episode. Can’t wait for the second part.

Great guest! Nerd talk at it’s best once again!

Great! I’m learning a lot. Fantastic guest.

Very excited for the next show. Im a science nerd as well and it is good see that there are people out there like me. I recently wrote a post on decanting wines if anybody is interested check this link, or search “decanting” on my blog.
http://therydeinside.com/2009/09/23/wearing-a-mask/

Can?t wait for episode 2. More of the same please GV. Best episode yet! Give her a regular slot Gary. We Vaynernurds need attention too. Huh!

You had me at “cute girl who likes star wars”!

Intelligent, funny & cute. Passionate and knowledgeable about wine, science fiction and cereal. If this was a classified ad, no one would believe Jennifer Simonetti-Bryan actually existed, unless they watched wine Libray TV. Instant classic that ranks up there with Heidi Barrett and the bacon tasting episodes.

I could just watch the video all day…

I could just watch the video all day…

Hi Gary,

Hope everything’s great. Loved the first part about champagne. The decanting is a bit of a problem, because (you mentioned it) of the fact that the bubbles will disappear. I like to invite you to come to a big tasting in Lille France on the 21th of november. The Vignerons Independants (the independant winemakers) will show their own stuff( wine), you can taste everyting for free and order at will. WE are going to taste only Hachette starwinners. It’s a fantastic event. So if you have a space in your calender…..Mail me.
Lots of greetings,

Seb

Gary, You were smiling like a school boy with a crush on his teacher. That was a great show. I really do enjoy your guests. So I guess I have to contradict my earlier statement that I like the new short shows.

If you can keep providing guests like this I say you should start making winelibrary movies.

Gary, You were smiling like a school boy with a crush on his teacher. That was a great show. I really do enjoy your guests. So I guess I have to contradict my earlier statement that I like the new short shows.

If you can keep providing guests like this I say you should start making winelibrary movies.

GV’s
QUOTE of the day….”oh yeah..that’s how I pronounce it with my Jersey Swang”

I loved her when she did the sommelier squared joke.

6^2=36

Okay I’m a different type of geek. Her kind 😉

I loved her when she did the sommelier squared joke.

6^2=36

Okay I’m a different type of geek. Her kind 😉

Gary,
Loved the segment on the champagne, loved that you brought in the textbook knowledge of the Wine Master to complement your hands-on style. One thing we were hoping you would address a little more was the temperature factor…We got that the decanting is going to bring out the best taste, but you paralleled that with the fact that champagne is nasty at room temperature! How are you supposed to get the benefits of the decanted champagne along with the benefit of having it chilled??

Is anyone else not slightly disturbed by the fact that a Remy Cointreau representative appears to be sitting in the room during the taping of this episode? At the very least this seems like it would create a chilling effect on any negative comments that Mr. Vaynerchuk might make about this wine. At the very worst, it seems that it would influence his commentary significantly.

I am delighted to see a discussion of champagne, disappointed to see a discussion of decanting champagne, and very disappointed to see Charles Heidsieck champagne.

The guest seems fairly knowledgeable, however, my dear, the term druthers originated as a low class contraction of would rather, not exactly a high brow term of art. Keep it classy though.

It is highly possible I am just bitter as I believe as a matter of morals, I will have to stop watching the show after viewing the Charles Shaw episode and learning that Mr. Vaynerchuk hates the best football player who ever lived, Lawrence Julius Taylor. You’re dead to me Vaynerchuk.

Is anyone else not slightly disturbed by the fact that a Remy Cointreau representative appears to be sitting in the room during the taping of this episode? At the very least this seems like it would create a chilling effect on any negative comments that Mr. Vaynerchuk might make about this wine. At the very worst, it seems that it would influence his commentary significantly.

I am delighted to see a discussion of champagne, disappointed to see a discussion of decanting champagne, and very disappointed to see Charles Heidsieck champagne.

The guest seems fairly knowledgeable, however, my dear, the term druthers originated as a low class contraction of would rather, not exactly a high brow term of art. Keep it classy though.

It is highly possible I am just bitter as I believe as a matter of morals, I will have to stop watching the show after viewing the Charles Shaw episode and learning that Mr. Vaynerchuk hates the best football player who ever lived, Lawrence Julius Taylor. You’re dead to me Vaynerchuk.