Randall, the winery is having an open house this weekend (Saturday & Sunday). I am sure there will be old Vintage Ports (probably 87-95) that we will be opening. If you can make it that would be great. A chance to barrel taste and if I can get away for a couple minutes take you into the heart of our port section.

Hey you guys, I’m back at first!! (will this never end?) 😛

Personally, I liked the previous espisode better because you showed cellars covering different price ranges. We never got to really see much of that cellar, and what it would cost.

QOTD 1: The only thing i can think of is a calendar app for cellar owners notifying them when wines are approaching drinking age. You label your wines for aging, and when a wine is about ready to drink, you get a reminder.

QOTD 2: Growing up in NorCal, there are two seasonal pairings that will always call to me. In summer, give me grilled lamb with rosemary and garlic, french style beans, garden salad, and a ripe, juicy spicy zinfandel. Christmas eve means cioppino and big reds.

QOTD 1: This is a little outside-the box, but since I always have a selection of quirky, off-the-beaten-path wines from around the world at my place (NOT that I have a cellar or large quantity on hand), it would be interesting to me to see someone with a TOUCH SCREEN in their cellar with a map of the world, and guests could touch different countries and regions to see what bottles are stored in the facility from where, with a zoom-in picture of the bottle with a little info about the producer and grape varietals as well. This is completely feasible. Technology, baby!

QOTD 2: Hmmm. Maybe not the best of all time, but damn good: Rose Champagne and nearly ANYTHING!

QOTD: Pasta with Bierschinken and onions fried in butter and Champagne with that. Its awesome.

QOTD: Not so high. I’m vertically challenged and I’d like to keep the bottles within reach. Maybe put the murals or the stone in the higher spaces.

QOTD: Hearty red with BBQ, a general answer

I will beg, steal or borrow a way to get down there… (If my car passes smog test, it won’t be a problem getting there.) Mmm… old ports… *drool*
I need to get a coupla more bottles by popular demand, anyway.

Lobster and white burgundy is a great combination! A good pasta carbonara and a good botle of barbera d`alba is always nice, and ofcourse duck and amarone! 😀 And Rioja and lamb! There`s a lot of great pairings!

Thanks I might bring it down a few degrees. I do notice reds are a bit cold for probably 30 min coming straight from the cellar. Some bottles I would like the option of selling someday if the price is right so I don’t want to take too many risks.
Thanks for the feedback Randall.

QOTD; Old vine Zin with Blue cheese

I think I have a couple of bottles of Lustau lying around somewhere. Get back to you when i dig them out, Manzanillas i believe. Cheers BMG! 🙂

Pretty space guys.

Yeah, I’d like to see ideas about getting the most out of my closet space with low racking and passive cooling. I live in No. CA near the water so it rarely gets really hot here.
QOTD: Pork chops, apples, onions & bacon, spatzle and Riesling. Bliss!

Unfortunately, this infommericial is blatanly inaccurate on several fronts. 1st and foremost, the term “wine cellar” is defined as any environmetn suiteable for long term storage.

From that point, the “information” is just plain wrong, from a tehnical standpoint.

http://www.galtwine.com/Articles.html and teh rest of this particular, non-commercial site provides much more technical coverage, much less hype, than what I saw on the video.

Marcus Wheat, PhD (no affiliation with Galt or any other company)

Wow! Thanks, GV. Great show. My wife and I have been discussing the possibility of a real cellar. I have a walk-in pre-fab wine closet that is fine for storage but I already have exceeded the capacity by a few hundred bottles and I’d really like to do something cool. It sounds like I should check these guys out.

QOTD: Frankly, I don’t even know what my options are so to come up wiht something outside of the box might be kind of difficult for me. How about a wine turnstile? Like a tall wine rack with a couple of bottle wide, that has the same racks on each side. I think that could save a little floor space and still be pretty nice.

Grilled veal chop with a wild mushroom ragout on top with a nice Barolo.

HIIIITTTTT MEEEEE WIIIITTTH MOOOOORRRREEEEEE VIIIIINNNOOOOOOOOOOOO!!! :oP

I Agree :)))))))

A basic Chianti with a tomatoe pasta dish…

off-dry Riesling with any Thai food that’s not too spicy….

Chablis and oysters…. ! Shall I go on?

Last one – PX and icecream!

I actually had it at a friend’s house. They got the aged ribeye from Wegmans and my friend’s Dad hand carried back the Barolo from a recent trip they took to Italy and France. I remember you mentioned your restaurant before, is it Capital Grill in DC? I still haven’t checked it out, but need to someday.

Oooooooh, Oooooooh, Oooooooh! Meeeeeee Neeeeeds My WLTVVVVVVV! More “THUNDER”!!!!!!!!!!!!!!!!!!!!!!!!

Value of this show? It was not a good show . . . it was phenomenal!!!! Wow, did I learn alot since I have always dreamed of having my own “high end” wine cellar. I have a small wine frig and a couple nice racks but that place was amazing. Maybe when I hit the lottery I could have something designed and built like that.

My only problem(s) was the guy having a bracelet clanking on the granite (what “men” where bracelets?) and a miniature whiskey still in one of the arched nooks. It didn’t fit the aesthetics for me but what do I know.

Great questions Gary and thank you, again, for telling it like it is with regards to the wine. That is my MO when I meet new people or having them over for dinner: favorite movie, favorite restaurant and on and on.

QOTD #1: There has to be a better way to see the bottles or know what you have in the cellar. Maybe include an iPad with the cellar which has an app having the pertinent info about each of your wines and showing its location in your cellar?

QOTD #2: Great question, I ask it all the time but, of course, I add “with whom” so I’ll say my fav meal and pairing is: Grilled Boneless Pork Loin Chop with a Hemingway KeyWest (Papaya-Champagne-Molasses) marinade and either a Flowers or Kosta-Browne Pinot.

Cheers!

P.S. Yes “69” is a magical number.

Agree

Yummy combo 🙂