Gary Vaynerchuk Appreciation Day.

Gary Vaynerchuk Appreciation Day. – Episode #86

September 7, 2006

Wines tasted in this episode:

First we had a Customer Appreciation Day, today we have Gary Vaynerchuk Appreciation Day. Watch today as Gary tastes and reviews two amazing wines. Also Gary addresses some issues raised by you the viewers and a new QOD.

90 Responses

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September 18, 2009

John J.
ok, so you wanna be corrected on pronunciations? you probably know this now, but you’ve been saying ‘haut’ the french word like ‘hawt’, when it’s pronounced ‘oh’. Also would love to see ya do a charbono tasting episode and 1 on vin jaune’s.
April 20, 2008

Kristen
Ah how I wish I could drink that Leoville!
February 12, 2008

thefanjestic
This is a really good episode and tbe tag line is pretty darn solid! I like the two bottle tastings for some weird reason. Really good episode!
July 17, 2007

David Canada
NIce ep….I have got to find some of that Las Cases 2003!
January 24, 2007

boyd
Yo Gary, enjoying the Grappler. BTW 58 + 38 + 12 = 108. ????
December 30, 2006

wallace
Gary, great episode again. Chris stanisci, thank you for your spread sheet … it is awsome. Gary you have some awsome viewers…thanks
September 11, 2006

Lawrence Leichtman
Thanks for tasting the Leoville. I have every vintage from 1982 onward as I always buy 6 bottles on futures. My favorite wines of all times. First had the 1947 but I won’t be drinking them as I will be in Nashville this weekend with teetotalars. I’ll report back on the rabid Jets fans.
September 10, 2006

Jerry Gregor
I am going to go with my Steeeeeeelers 28 and the harpooned Fins 17. In fact, i think Joey Porter will close out the scoring with a INT returned for a TD! I will be drinking a great bargain I picked up at WL a few years ago… Hanging Rock Heathcote Shiraz. It is a fabulous bottle and wish I had more than the 5 bottles that remain in my cellar!

Thanks, Gary

Jerry Gregor
September 10, 2006

SeanM
Great episode, thanks for dipping into the expensive stock.
September 9, 2006

Tony S.
That sucks…I missed watching this on Thursday and I’m watching it on Saturday. The game is already done with, but I would have picked the Steelers (cause I picked them in my office pool), but I would have gotten the score wrong. I was expecting something like 21-10. But, it doesn’t matter now anyway. If I remember correctly, while watching it, I had one Budweiser and then about 3 bottles of water.

I do have the Titans (with the +3) to beat your Jets on Sunday though. And my Bears to beat the Packers too. Nice.

One thing about Leoville Las Cases: I’ve found that (for my own, personal taste) I do not like older Leoville. I don’t own any, but I attend a lot of tastings through work so I get to taste different vintages of LCC, and I’m not a fan of their older wines. I love older Bordeaux, but Leoville just doesn’t cut it for me. But, I had a 96 a while back at another tasting, and loved it. In fact, it was one of the highlights of the night for me.

OK, see you later,
Go Bears.
Tony
September 9, 2006

GeneV
Gary,

Great episode, but this is the second episode in a row in which you committed infanticide. Couldn’t you at least open a 99 or 2000? That Leoville will be so much more awesome in a few years. For the the Albino Rocca Barbaresco, the early opening was deadly. I served a 1996 Albino Rocca at a dinner party a few weeks ago. It had all the characteristics you noted, but those rough edges had melted into beautiful tobacco and leather notes. Dry, yes, but wonderful with lamb, a mushroom and truffle pasta.

Is the Buddha Bar run by the same folks as the one in Paris? I love the music and bought all the discs I could find. $35 for a drink is a bit much, though.

Love the sign off!
September 9, 2006

Ken DaSilva
Gary the broadcast is alittle one dimentional. I mean your a good looking guy and all but its about the wine ,right? Please take a bit more time focusing on the actual focusing on the lables and keep the close up at least until the name caption is off. Alot of frames are wasted zooming out and in and even with you talking over the action( which works great), a nuance is lost. GREAT tv though. I’m no vidiographer but sell a few more bottles of Las Cases and use two or three cameras/switching. The ideas for color definition could all be tried.I enjoy being witness to any and all of your ground breaking video casts it what keeps you real,Thanks.
September 8, 2006

Tony
Chris Stan – I’m jealous. I should have thought to make a spreadsheet of Gary’s picks! Doh! Good job, though, and thanks for doing it for us! Put me down for a copy!

As to the color thing, I like a combination of several of the ideas. I can often get a good idea of the density and color of the wine when you swirl it, but I think that would be really accentuated if you backlit the wine against something white. How about a closeup of you swirling the wine in front of backlit white diffuser or a softbox (a diffuser is a tranluscent silk cloth, usually in a frame, used by photographers to soften a studio flash and remove the harsh shadows it gives off)? Use a daylight balanced light (5000 degrees Kelvin), like a studio light. Incandescent and flourescent will not give true color.

Looks like no one picked the right score – except for the cheaters. Giving out any booby prizes for closest score?
September 8, 2006

Rick McQ
Tim F

I graduated Class of 86′ – Going to my 20th Reunion – If your wife lived in the area she may know Mom . She taught at Three Bridges – McQuarrie
September 8, 2006

Mary
Chris Stan,

Please add me to your list of people who want a copy of your spreadsheet.
Gary can you make this happen?

Mary
September 8, 2006

Matty Van
great EP, QOD I am gonna go pittsburg 28 to 17…do I win? I dont recall you saying putting a time limit on our guess.

I too wonder about decanting when i eat out, usually order $50 bottle so is not very high end wine but still there is no time for the wine to breath at all before we are drinking it.

my growing list of topics I would like to see coverd.

1 heat, storage and apartment cellaring
2 decanting, when to? for how long?
3 cali zins
September 8, 2006

john rip
Is it me or does this video stop before he tastes the wines? I’ve played it a number of times and it stops right when he is done w/ the question of the day.
September 8, 2006

TimF
When judging wines I was taught that the wine should adhere to the standard for a varietal. I remember my college wine appreciation textbook with a color plate that had all of the major varietals lined up from light to dark. I think what Parker is big on is no filtration. Color intensity does not equal flavor intensity or complexity. That’s one of the first things I was taught…
September 8, 2006

Julius
There’s a lot of truth in what P.Hig. says. But I think there is too much importance being placed on the color of the wine. Certainly there’s the idea of color intensity, usually described as pale, medium, deep or opaque. And the color range typically described as purple, ruby, garnet, mahogany or tawny. What I sense from Gary is that the “blacker” the wine is, the better it is. I was taught that the clarity of the wine and the absence of flaws in the appearance was an indication that the wine was “well-made.” The shades and intensity of color can be attributed to the stage of development of the wine. And I don’t think Parker is proposing overextraction. In reading what he has said of many of today’s top winemakers (and vineyard managers), I think his appreciation is for those that get all of what is good from the grape.
September 8, 2006

Mitch
How come when I check the “Just In” tab for new arrival wines on your site, which I must do about 20x a day every week day when I am in the office, the newest addition is not necessarily at the top but most often is buried down four to eight wines down from the top? Is this done on purpose to make us scroll through all the wines more carefully?
September 8, 2006

Steve B
Gary, to follow-up on Panman’s question of “Have you given any thought to doing anything special for the 100th since it is approaching fast?” I’d suggest free shipping for all WLTV viewers. What do you think? Let’s move some wine!

Cheers,
Steve B
September 8, 2006

Carlitos
Jarasho! Garychik!

Great episode! You should treat yourself more often to these high-end wines. In portraying your experience you make us all almost “drink” it.

Don’t worry to much about the pronunciation. Russian should help you, another fonetic language, albeit in Cyrilic.

Keep it up!

Carlitos
September 8, 2006

Lev M.
I don’t know if anyone has said this before, but I think that in order to show the color of the wine, it should be back-lit. Try putting a dim light box behind the glass: this will allow you to compare and contrast the opacity of each wine etc.
September 8, 2006

Tommy T.
Gary, Gary, Gary,

There is no way Joe Willy Namath is or was the best QB in NFL history. Not even close. That guy was a playboy who got lucky one season by winning a Super Bowl.

Other than that, awesome episode. You do deserve a GVAD. It was great to see you taste an expensive bottle. I’m often confused as to which wine to select when looking at your more pricey wine selection upstairs at WL.

How about more tasings of wines from wineies here in NJ?

Tom
September 8, 2006

P. Hig.
Hi all
suspect that I would like the 2001 leoville more (it is a superb wine though almost painful to taste right now). Though I haven’t had the 2003 leoville, 2003s tend to be over the top new world style low acid high alcohol fruit bombs–just the way Parker likes them. By the way Gary, Parker may have the most influence in Bordeaux but I can’t say I particularly like what he’s done to the wine–again, read the “Emperor of Wine.” Great book. 2001 (which is MUCH cheaper–as in a hundred dollars less) is my favorite vintage of the last ten years. It is somewhat austere right now but its acid spine and deep terroir element means that it will age (or so I believe) far longer that the heavily touted 2000 and 2003 (2004 and 5 remain to be assessed–though given the hype I’m suspicious). If you want a wine that will last 50 years and that is true classic claret, try the 2001.
Now for color. I think you made at least part of a good point a while back about how everyone had figured out the color game. I would nuance this a bit. Getting dark color is simply not that hard. There are a series of tricks (leaving on the skins longer, bleading (ie saignee), harder extraction and others. All of these can contribute to color. The problem is they can also lead to wines that are unballanced and that have tannins that will never resolve. I associate very dark wines (at least potentially–particularly Pinot and Cabernet) with wines that will not age gracefully but rather whose fruit will die leaving behind a dry and disagreable beverage that may have cost a small fortune in its youth. This is something that I think that Parker has repeatedly failed to recognize throughout his illustrious career and he more that anyone is responsible for, among other things, this new emphasis on color.
My experience with cellaring many California wines comes to mind.
By contrast, I have had many many many relatively light colored Burgundies and Bordeaux (and even a few Rhones–though far fewer) that were rich and elegant and a decade or two old. The color-weight-ageability equation is a subtle one and not by any means linear. One thing is for sure, I tend to be suspicious of (and to not like–though there have been many exceptions) “pitch black wines.”
Anyway, here are my requests for future tastings. German whites in a 12-20 dollar range. One of the worlds great values.
Alsace whites. Used to be a better value but still pretty good.
Unheralded appelation white burgundies (Macon, Saint Vera, etc). These are among the best low-priced non oaked chards in the world and they are getting better by the year. These really merit a look.
And of course, a real Burgundy tasting (where you take your Parker hat off) and your don’t have taste your house bottling (you know what I mean).
Great show. I complain but as you can see, i continue to watch. Can there be a greater form of flattery.