2001 California Cabernet tasting and remembering.

2001 California Cabernet tasting and remembering. – Episode #87

September 11, 2006

Wines tasted in this episode:

Today Gary Vaynerchuk tastes through 3 different California Cabernet Sauvignons. Also Gary wants you to ask whatever wine questions you have in the comments section that you want him to answer. Todays episode is a real interesting one for many reasons, please check it out!

89 Responses

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September 12, 2006

David M
Hey Gary!
Being in Malibu keeps me removed however all my family live in north NJ and Manahattan,we lost some good people that day, I rember as well! Drinking Cayuse Bionic Frog…insane,St Cosme Gigondas, Trio Infernal Priorat…I am very fortunate! QTD…Big wine good or evil? Of course I refering to the article in Food & Wine interviewing two famous sommeliers and how to deal with “Big Wine”. In addition Wine & Spirits Best Wine issue broke critics picks into low alcohol and high octane wines. Finally the offical BATF defines “Table Wine” as not exceeding 14% and “Dessert Wine” between 14% and 24%.The implication is that a majority of wines and being over-oaked, high alcohol, and manipulated with sugar or dealcoholed for early approachability. With lower alcohol wines such as Rose becoming more popular, what are your thoughts on this topic?

Regards,
September 12, 2006

Ginny
Really enjoyed this epsisode – leaving for Napa/Sonoma tomorrow, now thinking of visiting Delectus because of your tasting. Last bottle we just had – Pax, Castelli Ranch, Russian River, Syrah 2003. WOW! We rated it an easy 94 – loved it!!!
September 12, 2006

Sam Zen
G- on 9/11 I was on my way back from Europe and my plane was rerouted to St. Johns, New Foundland. It was a surreal week. Thanks for taking a moment to make us think about how significant that day was.

Wines This Past Week:
Shotfire Ridge 2004… a staple.
Sharpshooter 2004… yes, I’m starting to drink it and I think it’s come around quite well.
Los Vascos Reserve 2003… a’ight.
Opus 1998… great, but over priced.
Vinho Verde (but I can’t remember the house or vintage)… I really enjoyed it over Labor Day!

Questions:
Why aren’t the Jets the New Jersey Jets?
Why don’t you invite me to taste some wines on WLTV?
How often do you get a hangover? Any recvovery techniques you’d like to share?
When the Bears beat the Jets are you going to (a) cry, (b) throw the tv out your apartment window, (c) realize your life long mistake and switch your favoritsim to Da Team, or (d) all of the above?
Why is driving in NJ (eg. around WLTV) such a nightmare? Do you know that over Christmas I saw an elderly woman run over a parking cement barrier in your parking lot? Wish I had that on film.

Keep up the good work G.
September 12, 2006

Big Billy from Big D
I forgot QOD:
1998 Fabiano Amarone Della Valpolicella with roast leg o lamb.
2003 Banfi Chianti Classico – I actually like the 03 better than earlier vintages
Nora Albarino – tried this for the first time and now I am HOT to learn more about Spanish whites. I recently ordered some Godello from WL. Looking forward.
A side note on my recent order — every item was a WLTV recommendation.
Chin chin
September 12, 2006

Big Billy from Big D
To Matty Van on comment 7 regarding heat.
Wine cooks at long storage 75-80 deg. A friend with a wine store gave a bottle of Barolo that sold for $100 as repayment for a favor. He told me not to expect too much it had been on the shelf for over a year. Boy! was he right. It was nothing, a mild tarry cola flavor, no nose. The wine had never been super hot, it had been exposed to fourescent lights. With that experience and few others with cooked wines I finally sprung for a little “cavette” that holds 30 bottles. At least now I can a few that I cellar for longer periods. An additional benefit of a wine storage unit is cheese and chocolate also love to be stored at 55 degrees.
I got mine at Home Depot for less than $200. It has a crappy “spinal tap” thermostat. I rigged up a small bottle with a cork that I pierced with the thermocouple from my Poldor kitchen time thermometer and dialled in the thermostat setting in about 5 days. Surprisingly, the setting to gett 56 degrees was nearly 0 on the dial with everything else being colder. I think the maker puts in a different shelf arrangement and calls it a beer cooler.
If you have a collection of wine, and don’t have storage worthy– all you have is collection of labeled bottles.

Chin chin
September 12, 2006

Chris
Gary, Nice show. My question: Have you had any wines, specifically riesling, from Michigan that you recommend.

QOD:
2004 Lagar de Cervera AlbariÃ±o RÃas Baixas – absolutely killer with tortilla crusted talapia
2002 Schramsberg Vineyard Brut RosÃ© – big fan of schramsberg
2001 Mason Cellars Cabernet Sauvignon – ok wine but nothing special
2005 Cliff Lede Sauvignon Blanc Napa Valley – my favorite domestic sav blanc
N.V. Jean Laurent Champagne Blanc de Noirs – good bottle
2004 Elyse Zinfandel Howell Mountain – this got a huge Parker score (93 or 94 I don’t remember) but this is my least favorite Elyse wine. It tasted like dirt mixed with cough syrup.
September 12, 2006

JimB
During the Jets game my wine was the 2002 Henri Gouges Burgundy. The wine lable matches the Jets uniform colors. This wine is better than most pinots and was ordered from WL.
September 12, 2006

Matthew L
Oh…I forgot, were you ever going to make a decision about the spreadsheet Chris put together detailing all the previous epsiodes? I would be interested in having that.
September 12, 2006

Tony M
Answer some questions about cellaring. I am looking at a stand up unit that holds 80 to 90 bottles. Any recomandation would be great.
Also great call on the
Di Majo Norante Sangiovese Igt 2004
By the way here is your new sign off:

Falcon’s Baby!!!
September 12, 2006

Louisiana George
What tools do you suggest for learning to sense flavors/nose in wines. I recently bought Bacchanales as a much cheaper option to Le Vin du Nez. Have you tried either, have an opinion between them, or other suggestions.

Hope to train my nose and pallet to pull flavors out the way you do on each glass of wine.

Thanks for doing what you do and educating the masses. Keep up the great work!

Louisiana George
September 12, 2006

RCP
Gary-
Good show, it was generous of you to share your memories and thoughts today.

Last few wines I have had:
Bloom Riesling Mosel-Saar-Ruwer 2004
Scherer Pinot Blanc 2004
Robertson Winery Shiraz 2003
Boekenhoutskloof Wolf Trap Red 2005

Question:
I’m fresh out of college and would someday (tomorrow?) like to work wine retail, especially at the level you are. The local CC has a solid culinary school and I am looking at taking their wine/beverage management classes. I am reading or have read all the “important” wine books. I go to the local tastings and drink wine everyday. I try to learn as much as I can so that I can share my knowledge when friends ask about wine. How can I get started? What are some of the things that I can do to get my foot in the door? I am willing to volunteer at a wine shop and scrub the floor.

Suggestions:
1) Still waiting for your blind tasting. Hopefully, you’ll do one before episode 100.
2) Your sign off (I hope you can read it. I got this off Wikipedia):
Ð’ÐµÐº Ð¶Ð¸Ð²Ð¸Ì â€” Ð²ÐµÐº ÑƒÑ‡Ð¸ÌÑÑŒ.

* Transliteration: Vek zhivi â€” vek uchis’.
* Translation: Live for a century â€” learn for a century.
* Moral: Never cease to learn new things

Thanks for remembering with us.
September 12, 2006

ray n
Had a great bottle of wine , that a friend in the business brought over, called Visions of J. A really fine wine, that I understand won 3 glasses award.

What are some characteristics of wines from Italy that differ form those of California? Do you think one is preferred over the other in the general public?

By the way, I miss the sidebar on your site that had a list of all the wines on WLTV. I liked to use that as a quick reference to go back and taste the wines I have purchased while watching your past comments. Please bring that back.
September 12, 2006

Chad O
Nice tribute today –

Wines I’ve been drinking lately are: Nepenthe The Fugue, Liars Dice Zin, Thorne-Clark Barossa, St. Francis Claret and tried the Little Penguin Shiraz after seeing the episode. Not too bad for the price I guess.

I’d also like to know some more about decanting and specifically how long is too long?
September 12, 2006

scotty
Hey Gary great show today-just enough. Rather than what I just drank i want to tell you what I am drinking in a few weeks for my 40th B-Day. One of my chef buddies is preparing an 8 course feast and we are opening:02 latour meursault les genevieres/02 latour puligny montrachet les truffieres/97 d’yquem(crazy to do in the middle but i love it with foie)/01 falesco montiano/97 ciacci piccolomini/77 dow port. Hope the bottles show well.
September 11, 2006

Kai
Hi Gary,

Classy show today. Remembering….I was in Hong Kong when it happened.

Had 2001 E Guigal’s 3 La Las last nite with friends. Excellent. The chef matched a Boston Butter Poached Lobster with a Beetroot Reduction Sauce to the La Mouline. Heaven on earth.

QOD – How to match food with the right wine ? Rule of thumb ?

Keep up the good work.

Still watching everyday from Hong Kong

Kai
September 11, 2006

Jaye
Posting late today — was watching “Path to 9/11″ and the president. Can’t make the tasting — will be in Seattle. I hope you do an episode that shows highlights for those of us who can’t make it.

QOD: Last 3 wines I had were La Valentina ‘02 Montepulciano D’Abruzzo, ‘03 Epesses Bovard Chasseles, and Campbells NV Rutherglen Tokay.

I piked up the Bovard on Gary’s recommendation. It was very good – but it definitely tasted better at closer to room temperature than just out of the fridge. The Tokay is just serious apricots and I’ve had that over ice cream. Way too sweet and syrupy to drink on its own. I am thinking about heating some up though, and then tossing in some bananas and pecans and then tossing that over ice cream. What do you think?
September 11, 2006

Greg
Great Episode! Love those big California Cabs.

Question:

1) I hear you talk a lot about “new world” and “old world” wines. I’m not entirely sure what this means. What are the typical traits that can be associated with each.
2) What past years are known as creating some of the best vintages for some of the major wine regions (California, Bordeaux, etc.)

Been drinking:
Cosentino ‘02 Reserve Merlot
BV Napa Valley Cabernet ‘02
September 11, 2006

GregS
A tasteful episode today.

QOTD: Wines I have had lately:
01 Charles Shaw Cab (not bad, esp for 3 bucks)
02 Charles Shaw Merlot (Hang head in shame)
05 Kim Crawford Sav. Blanc (nice, I liked it)
02 Hecula (This was thick and intense intense, lots of residue, a bit bitter).
01 Trentadue (Much better than I rembered it, nice).

My question: When you rate wines, and end up scoring them very differently than Robert Parker, or WS, do you think that they really “missed” on the number, that the palate of the tasters is just that different, or that perhaps they just had a “good” bottle? Do the big name reviewers ever test more than one bottle to see if they get a consistant result?
September 11, 2006

Mary
Very thoughtful tribute.

Currently drinking: 7 Deadly Zins (2004) and Kim Crawford Sauvignon Blanc (2005)

Can you suggest everyday wines that you enjoy at your leisure for under $30 that you would recommend? Most of the wines that you have tasted lately are all rated as â€œpassâ€. What is the best way to store opened wines? Also any follow up info on Chris Stan’s spreadsheet?

Mary
September 11, 2006

NickP
Gary, watching WLTV was definitely better than some of the network TV given your respectful remembrance of the day (mercifully w/o the video footage). I live in Brooklyn and work in NJ, so that night I could not get home since all bridges and tunnels were closed. I’ll never forget my first trip back home coming around the BQE in Brooklyn and seeing the new, empty smoke-filled skyline – gut wrenching; still can’t get used to it.

Have had some of the wines I bought recently at WL – 2003 Castano Hecula, 2004 Di Majo Sangiovese – good pizza wines. Have to say that the description of the Hecula – a 90 pt RP wine for $9 – as provided in WL site is way more than what I picked up in this wine – but that’s probably my ‘dumb palate’ showing through. I will say that after being open, and vacuvin’d for a day, it was better than when first opened.

My question for you, Gary – if you haven’t already done it in an earlier episode – can you give an explanation for the difference between ‘old world’ and ‘new world’ styles of wines, which you often mention in your tastings.

Congrats on the Jets; Giants wasted a lot of good offense on silly penalties.

NickP from Brooklyn
September 11, 2006

Eugene
Gary,
Nice episode. Today I went to the WTC site in lunchtime. I used to work in the north tower.
It’s very sad to see that five years later nothing is rebuilt. FYI, the Empire State Building was built in 13 month.

I had this weekend:
Domain Miquel Viognier, nice I really enjoyed it.
Mumm NV champagne-didn’t like it at all. Didn’t do it for me.
ChÃ¢teau Belingard, Bergerac-Nice little bergerac.

My question:
When are you going to do an episode on off beat whites, like Viognier, gruner veltliner, dry Muscat, verdejo, albarino, chenin blank and many others?
Thanks
September 11, 2006

JohnM
Gary-
As others have said, wonderful tone and balance today. I was in Boone where we live on 9/11/01, but had a trip to NYC scheduled for 9/23. We were so moved by the changes in Manhattan – smoking rubble nearly two weeks later, shopkeepers coming out of their shops and thanking us for windowshopping, getting fabulous dinner reservations for that night at 8PM at Oceana. Question – still looking forward to the heat episode. Drinking – mostly a home made cab, say 86 or so after nine months, hope it balances a bit more over time and Rutherglen Tokay – excellent dessert wine!
September 11, 2006

Capt M
Questions for tomorrow:

1) In your opinion, between Chardonnays and Sauvignon Blancs, what’s best or preferrable to serve with fish or desserts? (Normally, I like a Sauvignon Blanc with my meal, and a Chardonnay along with my carrot cake or keylime pie, but I see that Chardonnays can be very versatil and varied in flavors, body, aroma, and price. Your taste and opinion on this, please).

2) Is Barbaresco wine comparable or similar to Zinfandel (in our side of the world)?

About what I’m drinking, I often drink Glorioso, from Spain. Crianza, of course is the more budget version of it, but Reserve is indeed “glorious”, and every once in a while, when I can afford it, Gran Reserva is really glorious. In my opinion, it is very fruty, not very oaky or traditional at all. Somewhat similar to a California Cabernet.

Lately, I have tasted California Clos Du Bois Chardonnay. I’ll be tasting the Clos Du Bois Cabernet next. I’ll send my thoughts on that in due time.

Will you some day feature in WLTV a tasting on Robert Mondavi’s Opus One?
September 11, 2006

TimF
Great episode today.

Friday night I lit a fire in the backyard and sat outside with my wife while enjoying a bottle of Ridge 2003 Santa Cruz. It was great. Had this incredible strawberry/cream flavor like the one you mentioned in your tasting today. Tonight I came home and the wife had made a roast chicken and she had a bottle of Lynfred 2002 Fume Blanc opened. Man did that go well. That wine has an incredible caramel finish. Very flavorful.

Question: What do you think of Domain Chandon going to bottle caps on their sparkling wine?
September 11, 2006

Scott S
Hi Gary,
Great tribute to those fallen on this day 5 years ago.

Question: How do you select a Cabernet with the consistent features of cedar box. This is a favorite nose and taste from me. Any specific regions, Calf.?

I have been Drinking the 2001 Forth Rebecca’s vineyard cab and the 2004 Peirano Estates cab.