ill do the current secret pack if u want next week! http://winelibrary.com/wines/56537

🙂

Thnx Phil G!

😉

Yeah, but pinot goes with A LOT of different dishes. Hence my bewilderment…
Oh, well. We lovers of the most transcendent grape on Earth can’t win them all.

😉

QOTD: As I will be in Central Otago, I am planning on a few bottles of Mt Difficulty Pipeclay Terrace Pinot Noir.

P.S Congrats to the Jets, great game but a little harder on the nerves then it needed to be at the end 🙂

What are you waiting for, man?
*then in Ahnuld’s voice* Do it! Do it now!

:D!!

Comments work great.
Don’t give in for IE6!!!
Can’t wait to open my bottle of 2007 Caymus Cab Sav!

I’ll still be with the fam on Monday. As long as rush shipping isn’t ridiculous expensive, I’m good for at least one if you’re uploading Monday.

Thanks for caring, Gary!

Pity about the Chinons, but not surprised about the Saumur – had Thierry Germain’s entry-level Saumur a few years back and it was just wonderful.

Q: I am bringing many, many friends, but what I’m most interested in dropping is my last bottle of Habrard Crozes-Hermitage from what, seven hundred episodes ago?

That’s right baby. My Lions roared on Sunday. 🙂

I come from an Italian/Irish Catholic/Jewish household (yes, it’s complicated) so we are doing the traditional 7 fishes on Christmas eve. I am hoping to find me a nice Cava (I got Prosecco before so I want to mix it up)

Make sure you lock it. 😉

Once upon a time Allan, there was light in my life. But now, there’s only love in the dark
Nothing I can do…total eclipse of the moon.

🙂

Baby it’s cold outside indeed!

sparklers good. 🙂

I’m curious about the Saumur Champigny, I haven’t tried one yet.

QOTD: I don’t observe the Christmas tradition either, regardless of it, I am sitting on two Barolos, and two wines from Mexico that I will serve this weekend with home made pot pies, crepes and a pineapple tart. ( Weekends are when I generally have wine with a specially prepared meal. )

well I am going to make a brie and sherry soup( based of a dry amatillado, with lots of nut meg and clove, I am thinking of serving it with a old school Spanish, smokey and meaty, but with lots of pumpkin pie spice flavors as well, we will see?

Whomever he can! ;-D

Christmas Dinner – I am cooking a prime rib for my family and will be opening(amongst other things) a ’03 Lynch Bages and some ’07 premier cru Chassagne Montrachet from Bachelet.

Pig farts won’t even sell PIGS!!! BTW, most celery/cucumber/green pea wine won’t usually fly off the shelves, either. With tasting notes like that, only the most trusting, palate-punishing WLF (Wine Library Fan) will insist on trying one! Now, if I can only locate my Lady GaGa cd, I’m off to snatch up a case!

You had me at Natalie Portman. Good show, Gary.

QOTD: I live in Cyprus but will be spending X-Mas with the parents in Texas. So given the limited selection of wines on our island, I’ve decided to dedicate this holiday season to Oregon Pinot Noirs. Need to go shopping once I get to Houston. Of course, I will be taking with me a bottle of Assyrtiko and Maratheftiko (Cyprus red varietal) as a gift for the fam.

Thank you for a good show! I hope that Loire continous to evolve away from this green pepper and over herbacious style. /Karl-Magnus in Sweden.

GARY!! You KNOW that I always appreciate the shout-out, so thank you for mentioning me at the end of the ep. I haven’t missed a comment since I started watching the show, and #961 will be no exception.
Also, you will never catch any flack from me for a lack of episodes in a week, especially this time of year. I understand the business and I have enjoyed the content of this show day after day for WAY too long to get on your case. You have proven your committment to this project for years, and I am not the only one that will appreciate what you do here unconditionally.

QOTD: Well, my younger sister FINALLY turned 21 last week, and I am making the trek home (from LA to R.I.) tomorrow for the holidays. For her palate, I’m thinking the celebratory reputation of Champagne, but with the slight sweetness that I know she prefers as she has only started to drink wine, AND trying to tie-in my family’s Italian-American heritage, it looks like Prosecco… but I’m going to try REALLY hard to find a richer Franciacorta at a local R.I wine shop to fit the bill instead… maybe a rose Champagne.

Cheers and Happy Holidays, brother!

The ’09 Lapierre ‘Morgon’ is a true “wow” wine; hard to understand why the 2009 vintage in Beaujolais isn’t causing a buying frenzy. The best ’09 crus, ie, Morgon, Fleurie, Moulin-A-Vent, etc, (and even the village wines) will re-define what most people think is possible from the humble Gamay grape. I was recently fortunate to taste the ’09 Morgon ‘Cote de Py’ from (J-M) Burgaud. I’m no wine writer, but this wine, after perhaps an hour’s “breathing” time in a decanter, was lush, rich (almost jammy), and incredibly complex; just a smorgasboard of aromas and flavors with each new pour. Medium-bodied (only 12% alcohol – totally hidden under all the fruit) and unbelievably complex (black & red raspberries, vanilla, cinnamon, black cherries, and an endless array of spices), with LOADS of glycerin and a long hedonistic finish. Drunk over the course of an hour between two people (we couldn’t keep our hands off of it) it continued to evolve & get better & better. The delicious factor is just off the charts with this wine (value factor as well)! I’ve had red Burgundy’s at 4-5+ times the price that would be blown off the table by this wine. The Wine Advocate gave this 92-93 points – and I concur – but there’s MANY more in that range (and higher) to be discovered…word to the wise…you must try these wines before they disappear from the market. Gary really needs to revisit this catagory – perhaps do a tasting of the 2009 “gang of four” together.

Eloquently put, ‘ol boy!

It is a cool climate, I think vintners are mostly at the mercy of the weather. They are not rich like the Bordeaux and Burgundy producers, either, and cannot afford all the technology to manipulate the wines so they are slicj. I agree good fruit and texture are important, but the Loire should never shed all of its green. Or the stinkiness. If it loses these ‘rough edges’ then it becomes just another anonymous international wine zone.