FIRST

THIRD!!

Ha – was going to e-mail you yesterday asking when you would taste this

what wine did he say he was best known for? lecoya or something? never heard of it, and i'm clearly wrong on the name.. google is failing me

As a good Dolphins fan, I'm very disappointed that you're not wearing a #95 Jason Taylor injury. It's clearly the only Jets jersey worth a dime!

http://www.newyorkjets.com/uncorked

QOTD: Balance is great, but i'm a NOOB so me and the oak monster are basically best friends

Lakota or more likely La Jota

😉

thanks.. that will teach me to write comments before finish watching the episide..so ADD… and already pre-ordered WOOT!

Gary Mott isn't going to make his cameos anymore if you keep zooming on his head!

Marco seems like a cool guy, lots of times winemakers get caught up with “that's the way I've always done it” and he seems to like to constantly make himself better. I dig that.

QOTD: Oak? I wish I never had to think about the stuff. That's how I feel about it. Not that I want naked wines or anything, I just wish it was more subtle, and I wasn't thinking of the oak, but of the flavors.

/Go Cowboys!

Do us all a favor and stop watching.

I saw the title of this ep and I almost didn't watch it. I am very glad I did. The discussion about the Napa wine market, the use of oak on wine, using different cooperages combined with a Mott sighting and Gary at his hyperactive best makes this one of the better episodes I have seen in a while. Way to focus mostly on the wine and the very accomplished winemaker Gary, I am sure it was difficult in some ways.

QOTD: Being in the industry and having access to representatives from different cooperages I have talked with many of them and they seem to have a similar attitude of usage of oak as many of us do on the forum here. You would think all Coopers would want the oak to be at center stage, but most of them I have talked to say the symbiotic relationship oak plays with wine is up to the winemaker and his opinion/experience. Nadalie, Canton, Seguin Morroeau, Quintessence, Minstral, Radoux and others don?t necessarily want a shit ton of oak in their wines, but the marriage between various subtle flavors (depending on the varietal, style, flavor profile etc.) is the most important part. I personally agree with most of the comments and some of the various coopers I have talked to, balance is key.

Sorry about the rant, hope someone reads it!

me thinks the asking price of the Jets has increased with the completion of OUR new stadium.

Mott likes it!!!

what a classic episode

QOTD: I am still pretty new to wine drinking and I can't say I can even pick out what tastes over oaked YET

Goooooooo Cooooowwwwbbbboyyyyysss!!! Heading to Dallas right now to party this weekend.

Gary, you are on an unbelivable ROLL! This show was a lot of fun. Re” QOTD I like oak to be subtle. Reds seem to be visted by the OAK MONSTER the most. In Whites, I like the vanilla and slightly buttery characters it lends to a well made Chard. For a while I was drinking a lot of HOB NOB Chard for those characters.
I loved the Sopranos episodes too! They have got to be KEEPERS!

who's SS Chris?

in for a 6 pack …
J …E … T … S …. Jets Jets Jets!!!

I think Ray Lewis will be the best #52 till he retires!

Has Gary gone all branded????
QOTD: Oak is all about balance and to see it at it's best (and worst!) go to the classic wines regions of France

Ummm, that was awesome, and thank you Mr. DiGiulio!
I just had a (delicious) 2004 Daydream Cab a couple weeks ago. Love your work w/ Norm Kiken. And as a long time wine industry person, dig on your work @ Lokoya, and Mr. Roney's Girard, and have loved your Pezzi's!, Pine Ridges!!, Harrisons, Atlas's, and more I'm sure, going waay back to the late 80's vintages. Only had the '98 Livingston-Moffet Gemstone, as it was heavily discounted. Didn't know if that's yours, but no worries, '98 everything was a mess.
There was so much good ground covered here, straight from the horse's mouth, I'm sure the nation is impressed, pleased, and humbled for your time and efforts.
Was that Crocker Vineyard, as in the Crocker Estate/ Crocker & Starr? Well sheee…, I'm a huge fan, there. In any event, the Daydream demonstrated, (AGAIN), your mastery of mixing proportions of home estate fruit, w/ other purchased sources, so think I have a very good idea of what you put in that Jets bottle. Kudos, and thanks, again!

QOTD: I like subtle oak. I can handle balanced if it is a huge fruit bomb. However, over all I prefer the oak to be light. At first when I started trying wine I really liked oak. I loved it (because I love vanilla). But, eventually, I've come to see what you always talk about, GV. You can make all wines taste the same with enough Oak, and I'd rather taste the wine and less oak.

Light oak for me.

Great stadium, great guest, great show and (sounds like) a decent wine. Also GV was on the right in Cleveland with that chick who had the wine school if I recall (Too lazy too check). I loved the geek talk. we need more of that IMHO. Chris was fantastic. He likes it and it's a 91 – brilliant simplicity. The Mottster steps up to the plate with a great performance every time GV puts him on the spot. He should chest bump GV out the window for zooming in on him however. That isn't cool if Mott doesn't like it.

QOTD: If the oak is easily defined as oak I think it is too much. A little vanilla – ok, a little caramel is fine, but when Hacksaw Jim Duggan shows up with the 2X4 it completely blows the experience for me. Given my choice, I would always rather taste the fruit than any extracts or additives. Including oak.