I had 3 gewurtz lately; Hugel did not like much, Arthur Metz was very seductive/tropical/thick/complex and so was the Columbia Winery 2007 (but with more apple cider flavour to me)…
Sipping right now on a Domaine du Tariquet, famille Grassa 2009 Les Premières Grives…very nice fruity/onctuous (Gros Manseng)
Love your show! watching it all the way from Quebec city, Canada 🙂

It's time to get back to basics, I just haven't been feeling it the past couple weeks with all the guests. Need the Thunder Saddle, some wines, and GV.

QOTD: I had a really tasty white wine from Spain that was 70% Parellada 30% Muscat that really brought the thunder. It wasn't very expensive (maybe 12 bones) and brought tremendous mouthfeel, peach, tropical fruit, and floral. It was delicious and very good for price.

MacMurray Chardonnay. It was pretty tasty. Your typical California Chard, yet not too buttery or oaky.

I like when it's just you , and when you get into the info and bring some thunder. Food is an okay guest every once in a while, especially if it's cheese! 🙂
QOTD: Can'r recall the name, but had a nice glass of Sancerre out at dinner the other night. Also, while certainly not the best, I tried a Gewürztraminer recently. It wasn't awful on the palette but it smelled like a diaper (thankfully fresh). Just couldn't get past the awkward nose.

Had the Rabl Spiegel 2005 GV recently and found it had a lot of mineral and smoke notes to it. Wasn't sure I liked it all that much – until paired with some baked kale chips (recipies all over the net). The combo was brilliant – the minerality of the wine – with the roasted, bitterness of a crisp baked leafy green. Bam. I love GV and always wonder why virtually nobody other than the Austrians grow it.

QOTD – lI would have to skip the Rabl GV and go to the Gibbston Highgate Estate Heartbreaker Chardonnay – tasted at the Toronto New Zealand Wine Fair (ok mayby 55 days ago). Lovely balanced Chard in a room full of Sauvignon Blanc – this wine showed beautifully.

QOTD:2009 Alexander Valley Vineyards Gewurtz. High retail $8.99. I buy this every year at Bevmo's buy one, get a second for 5-cents sale. Usually they mark the first bottle up so that you're actually getting about a 25-30% discount instead of 50%. For some reason they don't on this wine so you actually end up paying $5.02/bottle. The 2006 was unbelieveable, the 2007 close to that and while the 2009 had a tad (one of your shoulder moves) too much sugar it still has that crisp acidity that makes it very refreshing. It also has beautiful aromatics. Can you tell I like this wine?

The food pairing is interesting & useful for me.
QOTD a yen5,000 Burgundy Blanc

MJR
Tokyo

hmm good white wine…. since my family is from India.. the majority of what I eat during the week is Indian dishes… had a really good pairing with a spicy cauliflower and potatoe dish (aloo gohbi) & roti (indian flat bread) and a Montes late harvest gewurtz… the sweetness and that zing at the end counterbalanced the spiciness and the texture of the dish….

Also another good try I've had is my mom's potatoe and chicken samosas, with a 3 or 4 puttonyos tokaji… again the sweetness cuts across the spices (anise, cumin, etc…) while the orange peel and slight acidity cleanse your palate… and the weight of the wine go with the oily and mushy texture of the samosas….

Well and non white… Goat curry (raised from my own farm, and cutting back on the spicess so its very mild) with basmati rice, seem to go well with a good full bodied syrah… Ventisquiero Pangea was the last one i paired with this dish…

As for the program… the more nerdy the better… I want to learn.. and if it involves food pairings im all for it… how about some Indian food next time!

Great show, but I think I like it better with just the wine and without the food. The food just seems to take away from the wine. I mean we don't watch you eat a steak when you drink a cab or syrah. I think if it is an occasional pairing show, sure have at it but by and large I think you can just tell us what the wine pairs well with without watching the actual eating of the food.

As far as QOTD I would say a FireRoad Sauvignon Blanc and as far as Gruners I really like MoVelt, that was the first Gruner I ever had loved it and basically always try new gruners because of it.

Nice little show to start the day.

QOTD:
Dopff & Irion Riesling, Alsace.
Bought in their own shop in the village under the wineyards. Very good.

yeah im into the back to the basics. pretty good episode. i'm into doing 3 or 4 wines and throwing in some brown paper bags maybe once a week.
QOTD: had a pretty good gruner a few weeks ago, can't remember the name. had the oyster bay pinot noir today, was not a fan.

I love food pairings, love thai food and think you can can do whatever you want and it will be entertaining @garyvee. Your fan @iwalkthevine

Great seeing you get back to basics. Not much about the food(did you like it)? I am trying to include more white wines and the gruner varietal sounds interesting. Please keep the show this way for a while.

QOTD; The wine that stood out was St. Michelle Harvest Select Riesling 2009. Great acid and although sweet not cloying. It also has good lenght with lots of fruit especially when it warms up a bit from the frig.

QOTD: Had 2008 Leth Gruner Veltliner in april. Worst Leth (they are usually really good) I had, Nice crisp smell of lychee, starfruit and minerals. Taste was similar , initially good acid, mid palate lost firmness and taste and the back end was way to watery to be good.

Thats easy my friend: Both were Rieslings – a 2000 Oestricher Lehnchen Spätlese and a 2005 Oestricher Doosberg Erstes Gewächs both from Peter Jakob Kühn out of the Rheingau! Both 95 point type wines. Killer stuff!
Can't wait to see the big Riesling EP!

SOLID EP! And I like the food pairing concept, especially because I DO NOT think that the food got in the way of the regular flow of the show. I only wish the Gewurztraminer showed better…

QOTD: BEST white in the last 45 days: 2004 Marc Morey Rully 1er Cru Rabource.

07 Hardys HRB Chardonnay – Margaret River/Pemberton/Adelaide Hills Regional Blend

about 4 weeks ago, i opened a bottle of o6 jo pithon, coteaux de layon 4 villages. HOLY SHIT it was good. i had it with an apple tart – BOOM. it would have been breat with rich fish and cream. the color was gorgous! o6 is considered not a great year in the loir for whites – it just showed me that is not just great bottles and not great wine, it is also great wine and not great vintages.
i recommend this wine to everyone.

Haha nice coincidence. We had this Gruner Veltliner combined yesterday with superb Vietnamese food in Brussels.
Excellent combination.

Not big on the food pairings, except when the food becomes a central piece of the show i.e. when you paired with cheese not too long ago.

We've been drinking almost exclusively vinho verde for whites during the past month and a half! Love it in the summer!

Ha! That made my day. Are you trying to say not underestimate the true power of the Brown Bag? We shall see Darth Randall, we shall see. *insert lightsaber sound* Wait, you mean I have to actually KNOW what I am talking about? Pshaw. *grumble* I’ll try 😉

PS. And don’t worry, I have more of a chance of filling my foot with rock salt than hitting you.

QOTD: If we stay on the theme of this episode.
Alto Adige Valle Isarco Veltliner DOC , Cantina Valle Isarco

Nothing outstanding over the last 45 days, a bunch I rated 87s — good solid wines, the last being a 2007 Jean-Claude Bougrier Vouvray

ya nailed it! 1-6. me too!

I think you should continue to do food and wine pairings. I think that most wine critics ignore the food aspect of wine, i.e. the purpose of wine in general, and then sip and spit wine as a cocktail. I normally drink wine with food, and find that most highly rated wines do not pair well with food. My goal is to enhance my dinner, not get to drunk or to buy wines for spitting, so I think that food/wine pairing is very important.

While on that topic, I think that you should do an episode exclusively on the principles of food/wine pairings. Discuss acidity, alcohol levels, tannins, and sweetness in how they contributes to a wine's ability to pair well with food.