Awesome 2 shows. Really enjoyed them. I don’t knowingly purchase high alcohol wines. They’re not my thing. I much more enjoy the finesse of low to mid level alcohol wines. As far as I am concerned, high alcohol content wine lovers can have they’re wines.

Fantastic episode(s)! Having wine guests is definitely ok by me. In this case even more than ok as I am looking into going to the event next week!!

Catena show to finish of the week?

Looking forward to it.

😛

Cheers!

FANTASTIC 2 EPISODES!!!! One of my all time favorites!! Josh brought a ton of personal knowledge of the wineries/winemakers of the wines making it that much more interesting.

QOTD: I don’t give a rat’s ass what the Alc % is stated on the bottle. If I like the wine I’ll buy it again, if I don’t I won’t.

These episodes reminded me of why I became such a fan of the Thunder Show!
Good company.
Great enthusiasm.
Fantastic wines.

Josh Greene ROCKS!!!

I noticed that too! Gary pulling the secret switch-a-roo!

Are we ready?

Great guest. When I saw part 1 come out, I purposely didn’t watch it because I knew that I would be craving part 2. I watch both back to back and was engrossed by the guest. Best guest you’ve ever had. I will now go back and watch his previous effort on the show.

Gary definately switched glasses for the last wine 🙂

Sneaky guy.

QOTD: I don’t know enough about wine to notice the alcohol content. I mostly notice if it is delicious or not. 😀

I am comforted by a bottle reporting 12-12.5%, though I generally will not take that into account when purchasing, as I know a well balanced wine will work regardless. My main driver is trying new wines.

Two wine savvy wine nerds talking and tasting phenomenal wines. Wish I was there. GV, you and Josh have great chemistry. Great two shows. Thunder and Lightening. These two shows are why I love WLTV. YA DID GOOD, GV.

QOTD: I rarely check out the alcohol levels on the labels. I usually figure the cabs are around 12.50, zins higher, reislings around 11. It all comes down to the swallow. If i feel the heat and it’s higher than expected, I check the label.

Gary,
Look at you superstar, I busted your chops around episode 90 telling you weren’t gonna make 100 episodes,lol. Now you’re doing 30 minute spots that is awesome. Unfortunately I’ve missed several hundred episodes, but I’m back and addicted again. After only about six years experimenting with different wines I definitely find myself enjoying the 12.5-13.5% alcohol range wines the most.
Keep up the good work,
Ed R

Well stated. I love the selections of K L (not to be confused with K&L) as far as 07 Rhones are concerned. That dude imports some great wine.

Probably one of the best serious WLTV eps to date. I say that this two parter should find a place on the “Favorite Episodes” list, surely replacing the drab Parker one (which I never understood why was on the list in the first place).

QOTD: 14.5% is testing my limits. Though I have had good wines over this mark, I believe this alcohol level separates good wine making from just “hot.”

German Rieslings at aprox 8.5 %
Reds at 13.5 to 14.0

Great show!
QOTD: I don’t care … as long as you work with nature and not against it. 14.5% shiraz from Autralia? I am cool with it. 15% Cornas, WTF?

I noticed the glass switch as well.

QOTD: Doesn’t matter, & I’d say I drink pretty much everything over the whole spread, from a 10% German Riesling to a 13% Bordeaux, then a 15% Cali cab. It just depends on what I’m drinking.

Great episodes (both part 1 & 2)! Thank you Gary.
QOTD: both when I am professionally evaluating wine or personal seeking it out, I pay attention to alcohol.
Many producers and merchants will talk about balance and that if you have balance between the components in wine (fruit, acid, tannins, alcohol) is more important than the alcohol level itself.
I would agree that this is important, HOWEVER – I also think that wines that offer up (or perform) in all those other elements AND have lower levels of alcohol are more appealing. Do higher alcohol (but balanced) level wines prevent me from recommending or trying them? No! BUT it is a consideration and a personal preference to seek out ones that are lower.

I mostly eat vegetarian food so i prefer lower alcohol wines. Rieslings, lambrusco, prosecco, sauvignon blanc, chardonnay etc. between 7 & 13% is good for me & the lower end is best. I do like big reds but they don’t match the food i eat & do tend to put me to sleep.

all the best to you fellow winos

mjr
tokyo

whoops on the links to “wine tasted this episode”…Mott?

Flavor Laflaive boyeee!
super quality nerd show, can you guys lead a grand tasting for us sometime?

QOTD:yes the alc% matters, but in the context of the meal or situation…can’t nail it down to a regular distribution of consumption….could be one glass of some luscious zin next to the winter fire, or bottle after bottle of a zippy mosel riesling next to the river on a summer afternoon.
Balance to support whatever level of booze is the key…

Great show!! Interesting for a person of modest financial means to get to see the “good stuff”. Thanks to you both.

QOTD: My only criteria for alc% is that it not be the first, second or even third thing i notice. I don’t look for it on the label.

Funny question for me I never really think about it when I buy wine and when I taste I never think about it untill it hits me in the palate. THen I grab the bottle and look. I started tasting seriously about 18 years ago when i was working my way up thru the ranks at a fine dinning Rest. in the Boca Raton Resort. it was such a unique spot to learn at as I was able to taste all the up and comming wines that they wanted to put on our list and also great first growths and great Burgs. that we had access to thru the cellar at the resort. I never was talked to once about alc%. just tasted talked about flavors and wine making tec. Never talked about acidity either. Now I am back running a wine prog at an uscale steak house and one of the first things that comes up is acidity and alc%. which to me acidity on whites is a much more important thing to analize when selecting wine to pair with food. I favor lower alc% on whites and a little tword the high side on reds if they are welll made and balanced.

lol on the parker one 🙂

Ed R welcome back 🙂 sooooooooooooo happy to hear from u 🙂 seriously ..wow so pumped!