So far so good, looking forward to the second half.

Nice show and good energy as I catch up a bit on missed episodes. I really enjoy your column, Michael, like the one you wrote about buying by importer, which I’ve shared with lots of friends. I also have tried to promote champagne as a food wine, and am happy drinking sparkling wine with just about anything. Hanger steak, sushi, pizza, bacon wrapped trout, pears – all sparkle brilliantly with a glass of good bubbles.
For those who hesitate to pop a cork for dinner when they only plan on drinking half the bottle, the old trick of putting a spoon in the bottle (ideally silver) works surprisingly well, and then you’ll have champagne for brunch the next day!

Gary – great show! I would avoid using football references to describe French wines. I am going to check out Michael’s book when it comes out in paperback. It sounds like a sad story though…

Wow! That Champagne sounds awesome from you and Michael’s descriptions. I’ve got to get some of that. But, after all the comments about drinking sparkling wine more often and not just at celebrations, you said, “…get some for New Year’s Eve…” indicating that perhaps that bias towards Champagne and celebrations is even in the back of your mind whether you admit it or not. Now, I believe that you indeed drink Champagne on many other occasions that are not celebrations, but it sounded like you were advocating bubbly and celebrations which just furthers the stereotype. Just an observation…

Now on to Part 2

Very interesting interview. I normally skip the interview segments since I only want to hear about wnes. This guy’s book sounds really interesting and he is a good interview.

Good job GV.

93/100

lines of the day – ‘during every off-season Al Toon did ballet’ and ‘or a WWF wrestler talks to congress and articulates perfectly’

Brilliant. Great knowledgeable guest, GV on top form and a mouth-watering champagne. Sign me up