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EP 799 3 Killer Whites

Gary mixes it up today and tastes 3 different but interesting whites wines from around the world.

Wines tasted in this episode:

2007 Domaine Regis Minet Pouilly Fume Vieilles VignesPouilly Fume
2005 Leeuwin Estate Artist Series ChardonnayAustralian Chardonnay
2006 Francois Villard Condrieu Grand VallonCondrieu


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luca bercelli

90/100

line of the day – ‘not the Oak Monster but maybe the Butter Bandit was going to come out’

Hilarious when GV picks up a ‘Really Exotic Nose’ on the last wine and asks Mott what he gets (without any hints). Nothing replies the Mottster!

Tags: chardonnay, Condrieu, Pouilly Fume, review, Video, white, wine, wines

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  • drt999

    Anyone else having this problem? I sign into disqus, and after about 3-5 minutes, I am reverted back to guest status?

  • I think I have to rediscover white wine. I try to mixit.

    QTOD: Light white-yellow color. The smell is strangely (for Australia) full of minerals, and then lots of green apple and lemon peel. The minerality really sticks out, almost like pebbels on a a rocky beach. The initial taste is fresh, good acidity, apple and lemon, mid palate is lean and full of grey wet stone and some grapefruit. Back end nice sliky white pepper with a little of mango and then more minerals and citrus. Really nice.
    http://corkd.com/wine/view/110498-2007-tim-adams-riesling

  • I think I have to rediscover white wine. I do try to mixit up but my eating habits tend to support red :). Yes, I know you can use red with fish too 😀

    QOTD: my latest whit was nice http://corkd.com/wine/view/110498-2007-tim-adams-riesling
    Australian with very distinct minerality.

  • philoxera

    Hey Pete….so you are actually GV’s nephew?

  • missatiejacket

    Nice episode. Too bad about the Leeuwin. I haven't had it in a couple of vintages because the price is so high now, but I don't remember being as overwhelmed by oak with the wines I've had, and they age so well.

    qotd: Domaine Cordaillat 2008 Reuilly. Better than most (maybe any?) Sancerre I've had for less money than most. Beautiful stony/steely minerality with ripe citrus fruit. I got the lemon and grapefruit on the palate along with some riper orange or tangerine type flavors. There's a nice transition from mineral attack to fruit on the midpalate to a combination of the two on the finish, which is quite long for this kind of wine. I love it.

  • tommyb2

    I am also the original TommyB!!!! (don't mess with me, else I'll go climb a tree)….
    OK QOTD: tasted some white Burgundies last night in London UK, Chablis, Rully, Chassagne, Pugliny's, Pouilly Fuisse etc, Macons etc; all lovely and very ripe fruit (08 vintages only). St Aubin was probably my favourite: 08 (cask sample) St Aubin 1er Cru En Remilly, a rich and creamy nose with tons of minerals and pepper on the palate.

  • Still having an issue?

  • we would love to see u in cork'd

  • Van Guy of course it should… the price ratio is key to me, the wine was very solid but at $70 its a “pan” or a pazzzzzz

  • The viognier showed well…better than the last one you had on the show if I remember correctly…if not, I’m sure someone will set me straight.
    QOTD:
    Not too long ago, there was a Spanish white that we picked up several bottles of and polished off in the waning days of this year’s indian summer. Great QPR! 2008 Quo Macabeo/Chardonnay . $10 bottle of wine, sweetly floral nose (my first thought was that it smelled like cava), delicate citrus components on the tongue…the acids were there but not outrageous, does not come across as chardonnay like at all. Admittedly the finish was short, but very very clean, and after a few flights of red earlier that day, it was extremely refreshing. We enjoyed it both with light cheeses and shrimp kabobs.
    http://www.qualitywinesofspain.com/_____QUO_White.html
    Definitely worth a try.

  • holladown

    i like your shows that focus on whites, I find myself drinking a lot more whites lately, so…

    QOTD: the last white I had, and it was good was the 2006 J. Hofstatter Gewurztraminer Kolbenhof from the holiday secret pack. My wife and I drank it recently one night. We came to the conclusion that at this point of our wine drinking careers, we like a really good white more often than a really god red. if I recall right now, it was just full of buttered cooked lemons.

  • Cool_Dave

    Hey GV, I was gonna start putting my notes on cork'd.
    Hey Gary, aknowlege me as a friend on Face Book if you hav a mo' and aren't afraid of yet one more Vayniac buggin' ya.

  • gubbiotti

    not sure if this goes back to you gary. i just opened a new account on
    cork'd. i had one a few years ago but i want to start fresh.

    username- gubbiotti

  • guymandude

    Yeah, you login but it still says your a guest.Then you make comment then fill in name and e-mail and Disqus comes up and says, is that you? yes,then fill in your password click and your comment is posted. It seams backward, you can't login first and be recognized .

  • mxcnmrcnzrr

    Otay 1st of all congrats on the newfound unclehood! LOVE LOVE LOVE your show!!!! Please keep it up.
    QOTD: This question is super easy. It was a Dry Reisling from the Wollersheim Winery near Wisconsin Dells. They buy their riesling grapes from Washington. It was easily the best white I”ve had in, well shoot a long time. It really pretty much stunned all of us (three friends and my stunning wife). Actually, I just about had to hog tie all three of the girls in order to get them to try it, cause they “Don't like dry wine.” However, they all couldn't stop yapping about it once they did partake. It just kept coming and coming. It was a very easy to like this wine cause it had three very distinct stages. Plus the finish just kept on going and going Engergizer bunny style.

    Once again congrats uncle GV!

  • Kevin

    Hey Gary and Vaynernation,
    Quick question, does anyone know of any stores in the area around the store (Central/Northern Jersey) that would be a good place to purchase a quality wine refrigerator?
    Thanks,
    Kevin

  • I must rediscover white wine. I try to mix it up but my food choces favourites red. Yes I know you can have red with fish 😀

    QOTD: The recent good white I had was Tim Adams Riesling. Australian wine with a lot of minerality. Surprised me a lot, but not in a bad way. It was more Alsace then Australia.

    Full review at http://corkd.com/wine/view/110498-2007-tim-adams-riesling

  • Wardo

    Way to bring in the Condrieu, GV; I've been trying to try more viognier.

    QOTD: I had the Baumard 2003 Clos de Papillon recently and it made a lasting impression. Associate at the wine story kept telling me that I'd get strong morel mushrooms and I didn't believe him…but after giving this a few sips, got the morel mushrooms and a strange creaminess (lighter than in an oaky Chardonnay). Interesting nose that boasted and earthy stench (great terroir!) but backed by some nice citrus. Needs time in the glass to develop and not for everyone's taste–at times bizarre, with acidity and chalkiness battling each other–but a real treat to try and could be a winner with seafood or a compliment to serious cheeses. Definitely reinforces my love for Loire Valley wines.

    Good luck on being an uncle, Gary. I have been a proud uncle for 2+ years and just got news that another (nephew/niece?) is on the way…great feeling! Enjoy it!

  • drt999

    Yes — almost every time I make a comment or press 'like' I have to sign in again to do either. Kind of a pain to go searching to find where I was, as signing in then takes me to the latest comments. So, not a problem if I am confining myself to one comment/like; a problem when doing more than one.

    formerly DrT in NC

  • olivierschutte

    Hello Gary

    Long time lurker here, from the Netherlands. I am a true wine freak, I even import my own wines on a very small scale
    I just have to post that I've recently had one of the most awesome white wines ever: the 2006 Gruner Veltliner Smaragd Honivogl by Franz Hirtzberger.
    The complexity was endless, the fruit overwhelming, this monster of a wine kept developing in the glass for hours.
    I would score it 98 points. This baby knocks out most Montrachets. Try it if you have the chance. I paid 90 euros in a restaurant, I don't know if it is out there in the States.

    Keep up the good work!

    greets from Holland
    Olivier

  • Krunch

    Nice to see the “YOUNG” Gary episodes back!! Congratulation on reaching the “Uncle” statues and hope 2010 will meet up to your expectation.

    QOTD: in 1995 on a business trip to Vienna, I made small talk with some locals at a table next to me since I was alone and wanted to converse with anyone out side my line of Business. As we got to know each other over some wine, cheese and sausage, I was impressed with the taste and re-freshness the wine. I inspected the bottle to find that it was a Gruner Veltliner 1990 (Don't recall the Maker or Vineyard). At that point we started to talk about local wines and winery. I was so excited that I extended my stay and rented a car, drove out to Krems, I went to Weingut Josef Jamek where I meet Hans Altmann. We spent the entire day waking the vineyard, sampling the barrels and pairing food. It was the start of my white wine love.

  • johnny_P_17

    Another great show Gary.

    QOTD: The best white wine I have had recently is the 2008 Tenuta Guado al Tasso Vermentino from Bolgheri. A beautiful gold colored, full bodied wine with nice acid that entertains the palate from start to finish. On the nose: some floral components and grape.

  • Cool_Dave

    QOTD — My favoriye white I had recently was a tie:
    1) 2004 Charles Schleret Alsacian Gewurztraminer – Massive tropical fruit bouquet, viscous mouthfeel sweet fruit on the front to mid with slight minerality on a long finish. Definately try this. Tastes a little sweet like there is some botrytis fruit in there but I do not know if there is for sure. Imported by Neal Rosenthal. Oh it does lack acid though.
    2) 2007 A to Z “no wood” chardonnay. Nose was pear, apple, butter, light mineral and taste was crisp citrus with apple and pear. Great acid. $17.00 for me in Alabama with our high taxes but most people could get it for $13ish. A to Z is an interesting project. They are not deep nerd wines but so far I've had the Chard and Pino Gris and found them to be good QPR's.

  • lawrenceleichtman

    I had a Condrieu only a few nights ago the 05 Deponcins from Villard with a quail in espresso chipotle sauce at Coyote Cafe in Santa Fe on Monday night. Great match as this was part of their tasting of viogniers that night and this one stood out the most. My favorite whites tend to be from the Rhone anyhow. White Cdp etc. Like the beard, you should keep it. This is the better episodes for me than the growers or vintners you bring in as you tend to not rate the wines they bring.

  • Braden G

    QOTD – 2007 Imagery Estates Artist's Series Viognier. Tasted and smelled exactly like peach cobbler – even with the ice-cream on top. Not an expensive bottle (don't recall price I paid at the winery).

    Keep Hustlin'!

  • Anonymous

    Not bullshit. Shenanigans.

  • lawrenceleichtman

    Just noted the Gewürtztraminer note below. For me it has to be Alsatian Gewürtz to get the acid. Try some of the biggies like Trimbach.

  • ekenman

    Hi Gary,

    I just started reading your book and didn't know what it was about until I opened it. I like it very much so far! I love wine and really enjoyed this show. I will be checking in again for sure.

    About my best white whine experience…. right now… during the 2010 New Years Eve party the host brought out a magnum NV Krug from the 70's to go with Lobster Termindor. At first it looked dead, but there where still lots of tiny bubbles in there. Beautifull color and still crisp though aged in it's taste. Like it was an old bottle blended with a new. …WOW.

    Anyway, thanks for a great show!

  • Thanks for the suggestions, I may just have to go out and pick up a couple of those producers wines, but don’t forget the great dry wines of Alsace!

  • ransu

    3 weeks ago I had a 2007 grüner veltliner, st. georgener from moric, thats the hottest estate in burgenland-austria, next to 2007 chablis grand cru les clos, william fevre and a
    2007 chassagne-montrachet 1er cru les chaumes domaine niellon. and the grüner veltliner
    blew away the french wines. it was a great experience for me.

  • tobymarcus

    I very much agree with the under-appreciation of whites. There are some excellent Mosel, Pfalz, Vouvrays out there. As far as 'TRENTINO' (as you mentioned) have you tried; MEZZACORONA PINOT GRIGIO TRENTINO RISERVA?

  • scotmcleland

    I like it much better when you do the show alone as opposed to with a guest. Oh, and one thing that pissed me off was the jerks complaining about the backlight in the hotel episodes. Get a fricken life will ya!!!!!!! Love the episodes on the road Gary. Here's an idea, maybe you can do one in Vegas when you speak at our Vemma convention? Just a thought.

  • Fonzie1568

    QOTD: really trying to get into whites, very much into the viognier. had an ok one last night, but nothing superb recently (atleast not that rings a memory bell)

  • Shon Greene baby.

  • Your blog looks so interesting, I just wish I could read it…LOL

  • ericjo

    QOTD: Francois Raveneau, 1er Cru Butteaux 1999

    I hate to throw that one down because GV sort of alluded that it was humdrum high end wine, but it was really wonderful. I split two bottles at business dinner and I don't remember a thing we talked about because the wine was so special. I remember a sulfery, spearminty delight…a little butterscotch…I wish I would have scrolled down my thoughts, but it was wonderful.

    GV…any thoughts about where to start out with Rudi Pichler wines? I've never tried one, but I am intrigued after reading a bit about them.

    Great show!

  • Crash course in Swedish next :D. Thanks for the feedback.

  • Great show. Fran-coyz! Love that.

    QotD: Pecorino at a restaurant called Convivium in Brooklyn. Best wine I've ever had.

    Comments: took me a few mins to get it setup, but now it seems smooth.

  • dtocher

    Best white I have had in recent memory was “See ya Later Ranch” Jimmy My Pal 2008 Blended White. $14.99 CAD, 40% Chardonnay, 30% Pinot Gris and 30% Semillon. Had a smile on my face from the first sip to the last drop.

    Keep up the good work GV. You are bringing it to my generation.

  • Croatian 🙂 from the episode 798. Bulgaria have some solid ones. Schuchmann saperavi from Georgia is okay. La Revedere Merlot from Rumania can also pass for a OK wine

  • carlo10

    QOTD: 2006 J. Hofstatter Gewurztraminer Kolbenhof…I loved the nuttiness of this wine. The memory of it was awesome as well. It was in the holiday pack and my family and my best friend's family did the tasting together. It was a great night and one of three great wines.

  • carlo10

    Oh yeah…episode 800 NEXT TIME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! anything big planned?

  • DenverDarlin'

    Thank you for this insight into the whites. I tend to study (and buy from WL) the reds. The Condrieu viognier sounds delicious. Anxious to try that one!
    Q: Infinite Monkey Theorem Gewurztraminer. I don't know that I can wax poetic about the experience, other than to say it was very tasty. More of a social experience. Ben Parsons is the wine maker here in town (Denver). This wine was caused some buzz in the restaurant community and I had to try it!

  • NY Pete

    POaD … LOL

  • My first post: 2005 Domaine Saint Nicolas Fiefs Vendéens VDQS Les Clous. Chardonnay and Chenin Blanc blend. Lemon and grass nose. Creamy texture, bit of barn quality, peach and lemon. Great minerals. A great buy at $17. Went superbly with paté and cheese.

  • Anonymous

    Fish and or salad. Thanks for the reply.

  • philct

    QOTD: My wife and I took a trip to Niagara a few years back and had the oppurtunity to take a tour through Chateu de Charmes up there.. We had a tasting at the end (my wife's first tasting ever) and she really enjoyed the Estate bottled Riesling they had to offer out there… it was very fruity on the nose, but to us tasted very mineral like and dry and we loved it!! So much so that we bought a case home to enjoy.. We're out now and soon have to take another trip up there to pick up more wine.. We really, really enjoy Niagara's wines (I'll leave icewine out but really, is there a better wine in the world than icewine??)

  • greentank

    Gary – Love the show – currently a lurker, but will try to be a bit more vocal. I would love for you to review some of the higher-end Burklin-Wolf Rieslings. They're hard to find here in the states, but they are so delicious. How about a review, and start carrying the name in the Library? 😕

  • CBone

    Great show today. I do love a good viognier.

    QOTD: My wife, who does not drink wine (or anything – can't stand the taste of alcohol…I know…weird) were having a delicious Thai dinner we had cooked – a green curry, fragrant jasmine rice, and a spicy chicken soup. I thought I'd just have a beer (something hoppy and bitter, probably a Dogfishhead 60 Minute IPA) which is always good with Thai food, but then I recalled I had recently purchased a few bottles of Gewurztraminer. I wish I had written down the name of it, but it was Alcasian. Anyhow, it was a perfect pairing! The wine was like drinking perfume, and it held its own with the complex sweet, spice, sour, salt thing Thai food has going on. I convinced her to try it as well. She actually gagged. I laughed! It was one of those moments that makes me really adore my wife – how differently we experienced the same sensory input was wonderful. My efforts continue on a nightly basis. Nothing has so far worked.

  • Gary, long long time lurker. I've been in the biz 3 years now have been following WLTV almost that long. Really cool with the new changes to posts, so I'm stepping out of the shadows and gotta make myself known.

    QOTD: Definitely this bottle of bubbs I drank on New Years. A Delbeck Ay Grand Cru Brut NV. Something new every time I put my nose in the glass, I could just smell it for hours. Creamy citrus and apple flavors meets spicy bread notes. With good acid that just kept it all in check. Very tasty.

    Keep up all great work, can't wait for #800.

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