qotd: tartare always gives me an excuse to drink sparklings. sparkling rose w steak. blanc for the fish

would love to see a vin jaune episode Gary

I go to Cal Poly San Luis Obispo which is about a half an hour from Turley vineyards. First off im super pumped to see you guys do a Turley tasting because its been one of my favorites in the Paso Robles region since i could legally taste wine (wink). I have to agree with a lot of what you were saying, but im even more stoked on the newly released 2006 Presenti, its so gnarly!! It has that crazy alcohol content that Turley is known for but the fruit just mellows it right out and the flavors just glide right over your mouth. I have to say i totally agree with the pairing of the food. I popped open the 06 about a month ago and attempted (key word there) to have it with some Italian food and it straight up had its way with me. But i loved every second of it!! I would love to see an 06 Turley tastings, their some premium nectar!

Lovin It,

Vince Bonafede

Never had any but have read a bit about Helen, she sounds crazy! I would love to try some of these fruit bombs but really, for $25, i think i can get some AUS wine that will fit the bill(anything from R wines).

I forget the wine but if you ever have a chance to try ostrich tartare do it. I had one in San Fran and it almost blew my eyes out! Amazing!

I love catching up and watching these old episodes!

gv,great show, cant get my hands on any, kinda new to the wine scence, but long time lover of the food restaurant scence. if you like tartares, u gotta rock the lamb tartare. bangin... and break out a chinon playa...
Thats how I Roll
bill roll

Excellent show, thank you. I have been on the Turley mailing list for a few years. I was also blown away by the '01 Moore Earthquake. I got 6 when it came out, but they didn't last me 2 months. They were so amazing young, that every time I wanted something incredible, I opened one. It is good to hear that it has aged well. I just drank an 04 Ueberroth this evening (see my site for tasting notes). Bottom line is it was fantastic, and I can not wait until my '05 Ueberroth arrives. I have also had big disappointments with Turley wines. I drank an '02 Petite Syrah Library Vineyard in Feb that was terrible. I rated it a C-. Really fell apart on the finish.

Overall, I have had many more good experiences than bad, and I continue to order from their mailing list.

Never paired wine with tube steaks, BUT if you want to try something fabulous, take a grilled, preferably all-beef, preferably Hebrew National, dirty water dog, lay it on a toasted bun and pile on only cole slaw from your favorite deli. Yummmmm, you'll never have them any other way.

QOTD Tuna tartare or tuna sushi = Champagne or White Burgundy (Montrachet)

Hey "-CHUCK",
CK says PHEE-NOMINAL (but not fee-nominal) show! Loved the comparison of newer and older Turleys. My friend and I drank an 2001 Duarte at the Oceanaire Room in D.C. about three years ago,and absolutely loved it. Parker described it as having characteristics of an Amarone, which made it one of the most distinctive, memorable Zinns I've ever had. I have three Turleys tucked away in the cellar, one of which is the '04 Pesenti -- very glad to see a favorable review from you on this. Also, I totally agree with Jaye (#57) and Joe's (#84) comments. I'm not a person who plunks down big (50 to 100) very often because I can't afford the wallet shock, but on the other hand the only way to expand the palate and experience some truly extraordinary things in the wine world is to save up for a bit and then splurge. QOTD: LOVE Tuna Tartare (Oregon Pinot Noir, or in a different pairing direction something like a Kim Crawford Sauv Blanc) and Salmon Tartare (Cold Sake, or Brut or Extra Dry champaigne depending on how the mix is constructed)

Peter R, I've had two bottles of the 1997 Turley Grist Zinfandel, and they had the most phenomenal nose ever. I enjoyed my first bottle at a restaurant, and even though I was seated on the far side of a circular table for six, I could smell the fruit when the waiter pulled the cork. It was unreal...

Turley has been a life changing experience for me. The '97 Grist Zin was one of the sexiest, most aromatic, unctuous and multi-dimensional wines ever. Though the wines vary from vineyard to vineyard and year to year, no one else makes zin and PS of this size and structure with the finesse and beauty that Larry nd Ehren do. Anyone can do high alcohol fruit bombs or old school briary zins, but Turly can do zin that mimics Bordeaux, the Rhone, Napa Cabs and even Super Tuscans. Each bottle is an exploration. Sit on them for at least a year after release to get rid of bottle shock and let it knit back together. The waiting list is worth the wait. Other zins are can be very pleasurable, speaking as a longtime Ridge Gyserville fanatic, but Turley has figured out how to make zin epic. Check out Failla wines to see another side of Ehren Jordan's winemaking. Failla has richness and elegance down pat.

Better drink 'em while they're young! Mine didn't even make it a decade...

http://drvino.blogspot.com/2007/01/high-alcohol...

Gary- As long as you're on the Turley kick, maybe you could share another of California's finest winemakers i.e., Mary Edwards- think Pinot Noir. These wines are in the same league and it may be a fun & enlightening episode.

Also Gary, How much wine could a Vaynerchuk chuk???

I have faithfully casted my votes on fermentation: the daily wine blog. :)

Gary, great episode. Nice to see you back to your usual form. QOTD: Not a big fan of any kind tartar, so I'm going to have to PAAZZZZ. Keep up the great work ~~~

Tuna tartar usually has some wine killing vinegar other ingredient. Tend to go with Champagne.

I'll drink everything from Sauvignon Blanc to Cab with Salmon Tartar.

Steak tartar is always paired with a sophisticated Cal Cal or meritage (no fruit bombs) or a nice Bordeaux - but with a wine with some age to it.

By the way, you should consider investing in a Blackberry so that you can get your e-mails while traveling. Your life will be 100% better because you won't waste an entire day pouring through stale e-mails on your return from travel.

can you believe the nerve on turley?? these guys have a waiting list for their mailing list.....you gots to be sheeeeeeting me

Great Episode GV.

I'm always fascinated by the effects that time and geography can have on wine. "I like to think about the people who picked the grapes, and how many of them must be dead by now." Please, keep up the vertical tasting comparisons, when possible. I will keep my eye out for the Turley '01.

I agree with "upstater" (Comment #26) New Zealand Savignon Blancs go nicely with Tuna and Salmon. My favorite affordable one is Brancott... grassy, with a little lemon on the finish. Never tried steak tartare, but I eat a lot of sushi and drink a lot of wine, but rarely together. Sushi and Beer is a match made in Buddha's belly! I have had all the big Japanese beers and without question, Kirin Ichiban is the best. It's better than Saporro and demolishes Asahi (Japanese Coors Light - which has a watery nose and a hint of aluminum can). Try all three blind, and Kirin will win.

I'm going to vote now, I hope I don't dangle any chads.

Have fun out here in Cali; a little rain tonight and tomorrow a.m., but a nice weekend coming up.

go Bolts.

Thank you for the Turley episode, Gary.

I most appreciate winemakers like Larry Turley, who took the time to make a relatively minute amount of wine from 80-year old Mexican zinfandel vines in 2004, and a single barrel of zinfandel rosé in 2005.

Cheers from the reclusive Winosaurus!

What's up Dale Hawerchuk (ex-Winnepeg Jet)

I really enjoy Turleys as a whole. Although, I have been disappointed a couple of times. The 2001 Juvenile was nothing to write home about. Even at $35. I too was able to score some 2002 Old Vines Zin (with Tony S). Not bad. The best I've ever had it the 1999 P/S, Hayne.

Unfortuately I find that it is worth it to drink the more expensive ones. However, the Old Vines is usually a good deal. Don't bother with Juvenile (young vines).

I treat Turley like Port (I don't pair it with desert or cigars though). I drink it on it's own (the best way) or maybe after a meal when I want to keep the party going.

QOTD: No advise on Tartar.

Is the Black and Pink boxing gloves an ode to the Donald Trump vs. Rosie O'Donnell fight?

Nice show Veign-ear-Chluckth!! Oh wait, did I spell that wrong?

I've always thought Turley's were pretty rad, but sorta pricey. I bought one from my store (at cost!--so it was only $28 or $30 bucks). But all other Turley that I've had have been given to me from clients. The good thing about them is clients will get 3 or 4 cases of mixed Turley sent here and when I help them out, sometimes they'll throw me a bone and grab a random Turley. The best one I've had was the 2001 Petite Syrah, Library VY. Freakin' awesome! My wife loves them too.

As for the QOTD: I don't think I've ever had steak tar-tar. I enjoy adding tartar sauce to my deep fried fish...does that count? As for wine, whenever I do have a steak tartar, I'll just drink whatever the heck I feel like having at that time.

OK, take care man...GO BEARS!!! Have fun in California. Say "hello" for me.
T

Thank you, thank you for reviewing Turley wines. Zindafandel is almost 1/2 of my red cellared wines with Turley, Ridge, Ravenswood single vineyards and Rosenblum single vineyards taking up the most space. Have been on the Turley list for 4 years so I didn't have the 2000 wines but very few 2000 Zinds were any good in the first place. I think the year was an El Niõ and too wet like 2006 may be the wines seem diluted and in not drinking well for Cabs as well. I am also not a fan of Dogtown having tasted it at the Paso Robles tasting room from every year since 2001. Presenti is a better vineyard to begin with when you see its placemnent versus Dogtown. Again thanks for tasting these wines despite not selling them. That should shut up many of your detractors. Hope you still have more of the Earthquake 2001. I suspect your crew scarfed up the remains in seconds.

As for tartare I only eat salmon and tuna and then always at my favorite sushi place and that means Sake mostly Onigaroshi a dry cold Sake. I used to trust steak tartare but with the contamination issues in beef no longer.

Episode #157......


Where da cheese?

Eagles suck, Saints rule! WHO DAT?

- Ben Lee, MS Gulf Coast

QOTD:

Steak tartare-cab frank (chinon or other loire)

Tuna tartare-Gewürztraminer

Salmon tartare-I don't really like it and never order.

For steak tartare, the only tartare I've had, I like to have something along the lines of the Michel Colbois Chablis 1er Cru. Not sure if it's available in teh USA, but we sell it at our shop in Ireland - great.

For a steak tartare recipe that's good, check out the recipe in Rick Stein's French Oddessey as lots of restaurants in the USA are scared of serving it.

Gary, good episode. It was timely in that you just looked at Ridge the other day. Personally, I feel that Ridge Zins are much better made, better balanced, more interesting, more complex, better “bargains” and more age worthy when compared to Turley Zins. I’ve had some decent Turley juice but overall I find it to be overpriced.

QOD: Tuna Tartare - Garnacha, Salmon Tartare - Champagne or another sparkler - perhaps Grenache. Champagne, Alsatian Riesling or Gruner Veltliner with sashimi or sushi though. Steak Tartare - I don't eat it. However, I do like my steaks on the redder side of pink and prefer CA Cabs that are not "oak monsters", Shiraz, and Syrah or other Rhone wines.

Have fun in LA. By the way, what do you do with all of the wine that you open for the show? Were you having a Zin or Turley tasting party last night?

Okay here it goes a lurker out of the depths. Steak tartar is amazing wih served well, at a restaurant of impecable standards.I am sure you have many places of that caliber in NYC area, my favorite place for it is Bistro Jeanty in Yountville. I don't know about a Turley with it, since it is served with among many things a raw egg. I usually order a Southern Rhone when we have it.

We too love Paso wines, in fact we named our cat Turley!!! mostly because of her color also she tends to be a bit snotty in the attitude department. Ha ha

Gary you made me care about Football this year.

Go Chargers,

Robyn in L.A.

Gary-Don't get bored with the TV blog. You are terrific! Love your enthusiasm and your frankness. As I said before, you must have tasted, licked and or smelled just about everything on earth-how about some space references, ie moondust, etc. Keep it going, please. Pete J

What next? Screaming Eagle (now there's a good critter wine!) or Yellow Tail vertical? Obviously, it's not easy being all things to all people--some like the under-$10 wines and others want you to shoot for the moon. Maybe best to aim most segments for the silent majority of 'tweeners in the $10-$30 range?

I really enjoyed your Turley tasting especially after the Ridge zins. It seems as though both you and RP think the '04's don't quite live up to the 01's or even older vintages (other than the inferior '00 and probably '98). Maybe it's just a blip (not that the '04's are that bad) and Turley will hit its stride again in '05. Hope so! In the meantime, keep up the good work.

Have a good trip!

p.s. How long did it take the staff to suck down the Turley after you finished taping? Was it like shopping on the day after Thanksgiving? Did you have a lottery for the '01?

Hey there Gary--great show as always!
I am on the list and get several bottles a year. I have a similar experience as you; some are massive and structured, beautiful mix of new and old world taste; while some (rare) are just big and fruity and the alcohol just puts me to sleep. They also make a fabulous white rhone style white that is hard to get, but really really old world in character, would be worth a try for you.
It is best not to eat beef raw, but with tuna (pepper encrusted perhaps?) an acidic white is great, one with some body to it, like a sancerre, or an oregon pinot gris, or an german (dry) riesling (I think a loire valley chenin would work also, but have not tried it).
Take care.
Jeff

Nice episode Gary!!! I wish I could get my hands on some of that Turley. Maybe one day when I am felling good I will order it at dinner.

QOTD: WTF is tartare I have never had it lol

P.S. With a SH!TLOAD of you and a liiiiiiiitle bit of me were changing the Wine World :)

I'd have to go with champagne as well. I think I've had red with steak tartare,but can't remember what it was. Come to think of it, it may have been a zinfandel.

This reminds me of the Russian Vodka Room - NYC, theatre district -- thin-sliced rare/raw beef, technically, it's the Beef Carppacio appetizer - well, it's vodka there, but I'd do a cabernet and the beauty Russian waitresses: if you're really nice, one of them may give you a personal tour of Brighton Beach. . .

Steak tartare, I'll have to go with Flowers Andreen Gale Cuvee Pinot Noir(2004)
Tuna tartare - in a case with possibly ginger and wasabi, I love, love, love
Bricco Quaglia moscato d'asti.
Salmon? A nice New Zealand Sauvignon Blanc, Whitehaven perhaps.

I eat tartare, yes I do, I eat tartare...how 'bout YOU?
GAUX SAINTS!

another great episode. .

TAngora (post 55):

I hate when Gary reviews wines under $10. I want to gain his input on world class, life changing experiences. Think of it this way, rather than buy 10 ordinary $7 wines, why not save those $$ and buy one life-changing $70 bottle that Gary reviews as life changing. You only live once.
Joe

Ausy Reisling, High acid= Pure Flavors!

Gary, my wife and I love the Turley wines along with many other Paso wineries. We visit the area at least twice a year. You are right Turley wines are hard to come by. Try to get on there mailing list and they will tell you to be patient. We are sitting here enjoying a Tobin James 2004 Blue Moon Reserve Zin, on account of my friend getting a hole in one, you gotta celebrate! That happens once every blue moon. How about tasting some Tobin or Justin? Oh ya, Elyse Petit Syrah with steak tartare is a must.

I was on the Turley waiting list for several years and now get a mailing from them twice a year where I get a small alottment of 8 to 9 varieties.. I buy about 2 cases a year but can only get 2 bottles of the Hayne Vinyard per year after ordering for 5 years. I am cutting back because I have a bunch of it and just got thru the 01's. Giving these as gifts to restaurant owners opens doors for bringing my own wines to places that usually don't provide for corkage.

Last time I ate steak tartare was in Paris, the early Eighties. To this day I cannot give blood to a local Red Cross due to the latency period of mad cow disease. Bon appetit!
Good episode, Gary. Turley is one of the many names of New World excess. Twinkies in a bottle.