*taps foot and folds arms* I heard that!

I’ve got my eye on you two..

Where did you get this from ? is it that Zimmerman-dude again? ;P

“Johnny’s in the basement
Trusting his own palate…”

😉

I have seen the Azelia in my shop, so I may splurge on it to see if it’s good enough to convert me.

When you say barolo I say … Why not Brunello!! I had not been impressed with Barolo in the past, not enough character or backbone. I found Brunello to be a far more interesting creation. can anyone back me??

Very cool show. Like the brown bag aspect. Never had a Barolo but well on my way. Guaranteed!

Gotta love brown bagger episodes =)

QoTD — Pirates! was the 1st thing that popped in my head (nephew and I just watched the 1st pirates of the caribbean this after noon =)

QOTD: An Italian red wine from Piedmont made from the Nebbiolo grape. And as some mentioned below, the Barolos tend to be overpriced.

I’m quite a fan of nebbiolo, but I really can’t see how it’s going to have widespread appeal. It’s incredibly tannic (especially in its youth), it’s definitely a wine to go with food, plus it’s almost entirely grown in Langhe (so the supply is limited).

QOTD – Truffles

When you say “Barolo” I think of $$ and time. Great wines, but usually pretty expensive and usually need to be aged, which is a tough proposition for those of us without deep pockets or a wine cellar (yet…I will have one some day!).

QOTD: When you say Barolo I say, “Love” and “Truffles” because I’m a huge fan of Barolo and truffles are a huge export of Piemonte and the wines often exude that earthy, rustic, characteristic.

QOTD: I remember seeing a picture of the cellar in a Barolo winery, and there was this thick fungus on the walls in the picture. I thought – has the winemaker used the fungus in a food wine pairing?

qotd: the only thing that comes to mind on this episode, especially after the 45 second vide posted just before this, is the feeling of “wow Gary has no idea what’s in the mail with that upcoming (for him at the time), Jet’s game.”
Kind of weird to watch knowing that

good show – no idea about your sports analogies, but humor is how I took it.

I like Barolo’s.

Well I understand your problem. It’s the same here. Vintages are too young all the timew. We drink the wine much to young, even the cheap ones can evovle over 12-24 months. Distribution is hard since I thing, most wineryes in fact are small producers if you look at a global scenario. 10 000 cases ergao 120 000 bottles don’t go far if everyone want a sip. In the US get on the websites and join mailinglists, that can get you some things. But it is a lottery.

On the other matter 10-20 dollar wide spread old wold earthy stuff thats hard. Babylon’s Peak Shiraz Mourvédre Grenache Sotuhafrica borders on that and on the 20. Château de Seguin Cuvée Prestige is a widley spread,för 13-18, Château de Seguin, not the prestige is a 10nner. Mouton Cadet I think is a wide spread one to för 10-12. For a rhone head like me Château Courac is always a nice wine för 10 dones. Parallèle 45 from Jaboulet is widely spread. But don’t take the 2007 vintage it is fruitbomb. The 08 is more true to rhone style. I also got a favourite wine made from 100% Cab franc Château Gratien, it usually delivers spice, sloe, grass and some licorice and also a earthy dryness. Cheers

Gary – come on! Monfalleto and Castiglione are towns, not vineyards!

GV – Nice show…love the Vietti stuff!

QOTD: When you say “Barolo” I say Manolo…Blanc! BOOM!

Now I pretty much only think about Nebbiolo from Cascade Cliffs Winery near my house in the Gorge.

Good show! Tight like a tiger.

QOTD: Delicious sour cherries and gorgeous bouquets. I love this category too.

I love Barolo! Barolo is the first “big name” old world wine that I got into. The creaminess and mouthfeel can be awesome. And there is no other wine in the world like it.

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I love Barolo. It goes amazingly well with a slow cooked piece of meat in wine and vegetables and spices.

http://squidoo.com/italian-american-cooking-from-scratch

Barolo in particular (and Nebbiolo in general) is awesome! Keep trying some!