Awesome show, again. I've only had the opportunity to taste a few Banyuls and I'm not the biggest fan of those that I've tasted. The fact that I dislike sweets and abhor chocolate may have something to do with it.

The analogy btwn the CEO and 5 Star Chef = swing and a miss. I know what you were trying to say but I nearly pissed myself laughing at you try to get it out but just not being able to. Love it. I'd hate to have a camera in front of me everyday for fear of the laughs I'd unintentionally cause.

Uh Oh, looks like Mott gunnin' for your job Gary.

Never heard of these, will seek them out. always like to know the nerdy parts of the wine. thanks.

Congrats SAINTS!

No they dont !! Not in my opinion 🙂

GARY: Nice show I learned allot. Can you make the comparison between Banyuls and Cagnina di Romagna. I wish there was a scale for wine sweetness like the Scoville scale for pepper heat levels.
Cheers!

fyi if you have not already discovered this. There is not a typical scale for sugar like the Scoville, however there is a good indication of how much sugar is in a desert wine or table wine based on grams per hundred ml. Your typical table wine will have anywhere from .2 g/100 ml (barley perceivable) to approximately 2 g/100 ml. Late harvests have about 3-4.5, and Ports, some maderas and other fortified or desert wines can have about 4.5-8. That?s that sweet stuff obviously. This all depends on style of winemaker, degrees brix at harvest, and style of wine or dessert wine they are trying to make.

Thanks for the response. I know about the sugar levels in the wine, however none of that is listed on a bottle. I'm looking for a scale of 1 to 20 or something like that. When you look at the Scoville Scale of Heat, it kind of puts things in perspective. One person may think Blackstone Merlot is sweet and another may think Banyuls is smooth, and I realize that everyone's palate is different, but there could be some sort of basic scale put in place. Clearly the wine industry doesn't want to put the lists of ingredients other than alcohol percent and contains sulfates. Cheers and here's to living the Dolce Vita.

Nice show Gary. Too bad you bummed yourself out at the end. No QOTD!

I was fixing to go see if there had been any other shows on Banyuls you have done in the past.

Are these Banyuls fortified though? My pallete has a hrd time with fortified stuff. Or should I say my stomach?!?

ONly saw half of the superbowl. Was busy still getting party food etc.. WHen I got back and settled I saw the last half of 2nd quarter. Just took the excitement out for me I guess. That and the fact the steelers were not there.

Jason

I tasted my first Banyuls at our first wine club gathering a couple years ago (recommended by someone on the WLDG), themed around fondue. Without a doubt the best wine pairing for chocolate that I've tasted and as you pointed out here, usually some great QPR to be found. Will keep an eye out for the first one here.

Go Mott on the Casa Blanca breakdown!

My only exposure to a Banyuls was the one my biz partner brought back from France last autumn. We paired it with a dark chocolate cake with a raspberry middle filling and chocolate ganache covering the rest of it. Great together. Neither lasted very long.

QOTD: I figure that the question was implied..that a score on the game was the main concern…he just got deflated, and did not properly form it. Nice forward pass into the lens though.

The Saints suck. They cheated their way into the S.B. because the ref's threw the last three calls in the Jets playoff to them. Screw N.O.
Smell it first. TR

Wise up fools. Football like basketball has always been fixed for the big games.

only one red dessert wine can compete with banyuls when it comes to pairing with chocolate: quady winery's 'elysium', a 100% black muscat made in california…

I hate to say it, but I beg to differ on the wine-chocolate combo thing. I vote for Moscatel de setubal as the number one wine for chocolate. There is also the dried Monastrell/Mourvèdre sweet wine that would come in as a good second.

Banyuls is new for me! Gotta try some. Maybe Valentines Day.

Nice analysis and prediction for the Super Bowl!

absolutely love banyuls

GV – I've really been into dessert wines lately, so it was a very interesting show! Keep it up!

OUT!

I recall the “Le Gormand” grenache you sent in a secret pack some time back and loved it.

Another area for me to look for at the store.

LOVE snow! My favorite story is when it snowed in Baghdad for the first time in 100 years: it was lovely, said Mohanned Rahim, a baker: “This snow will bring pleasure to the people of Iraq. It's beautiful!”

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more of a white French dessert wine fan.. http://www.winelx.com