119 Responses

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1. January 11, 2007

   Ken

   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?

2. January 11, 2007

   Robyn

   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.

3. January 11, 2007

   Pete J.

   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

4. January 11, 2007

   dobs

   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?

5. January 11, 2007

   Jeff

   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

6. January 11, 2007

   Deano

   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

7. January 11, 2007

   damon

   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.

8. January 11, 2007

   Miguelo DiMarco

   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. . .

9. January 11, 2007

   Leigh Ann Hunter

   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!

10. January 11, 2007

    MiamiDolphins

    another great episode. .

11. January 11, 2007

    joe

    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

12. January 11, 2007

    ATL Crew

    Ausy Reisling, High acid= Pure Flavors!

13. January 11, 2007

    Allen K

    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.

14. January 11, 2007

    Jerry the 2THDR

    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.

15. January 11, 2007

    KenP

    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.

16. January 10, 2007

    Nathan L

    Tartar with Sav blanc is a GREAT match! My parents are on the Turley mailing list so they have loads of the stuff. In fact they rented storage unit but just recently bought one and realized half their wine is Turley. They swear that it is the best pairing with pizza. I was surprised at your review of the Dogwood. Your bottle must have been in a dumb stage cause I’ve had the 2004 and thought it was the most elegant young Turley I’ve had.

17. January 10, 2007

    Darrell T.

    Turley zins finally!!!!! especially after the show about Ridge Zins!!!!!! GREAT

    I get Turley Zins from the winery so, thanks for tasting the 04 Pesenti i have two bottles in my cellar, however the turleys that i have drunk were the “02″ juvenile and ‘02′ Old vines both very delicious, but i enjoyed the Old Vines Zins more. In addition to the 04 Pesenti in the cellar i have 04 Duarte,Dragon,Uberroth and an Old Vine
    Also i enjoyed the Petitie Sirah tasting, especially the Quioxte.!

18. January 10, 2007

    Dave-from-Katonah

    “knowbody else’s”??????

19. January 10, 2007

    pete c

    At our groups monthly wine tasting, Turley zin was bested by an Edgwood Estates 2001.

20. January 10, 2007

    AndrewB

    Gary, I’ve never had tar-tar and by the sound of all those meats, I won’t ever eat it cuz I’m that Hippie Red Wine Lovin Vegetarian. I’m drinking a Ruche tonight! You should do a Ruche for one of your next shows. I got the Sant-Agata 9.99, ever heard of it? I’m lookin forward to it.

21. January 10, 2007

    Jon E

    Addressing “Spitfire”: I would disagree with you that people in the South do not eat tartare. It sounds as if perhaps your equally unexperienced in food as in wine, that’s too bad. Some of us in the South really enjoy eating tartare. Try not to speak for the entire South, speak for yourself.

    Addressing “Tangaroa”: Please don’t piss on everyones Cheerio’s. The fact that you cannot, or will not spend a sizeable amount of money on wine, is your problem and knowbody else’s. You and your comment are the reason people within the wine industry decide not to try and educate people about wine.

    QOTD: Very dirty martini, if the steak tartare has alot of capers in it. With tuna, Zind Humbrecht Gewurzt is good, or a good viognier. Actaully Domaine de la Terre Rouge’s Enigma? would probably be really good with both. G-man-What do you think of Bill Easton as a wine maker?

22. January 10, 2007

    stephen from the ATLizzle

    QOTD: I recently had a Kobe Steak Tartare that was out of this world…we started the night off with the Rober Sinskey 2004 Pinot, but had also opened a bottle 2001 Silver Oak Alexander Valley Cab. I preferred the cab overall, but think that the Pinot may have matched better with the tartare because they were both nice and light.

    The crazy part was when I pushed my glass of Silver Oak over towards my wife to give her a taste…the waitress mistakingly thought that I wanted more wine and began to pour in some of the Sinskey! Before my cries could be heard, she had poured a decent helping into the glass….I liked it. It was pretty funny and honestly tasted pretty good because the pinot’s sour cherries were nice mixed into the rich cab. Thus was born the new Meritage “2007 Silver Sinkey Cabinot Noivignon”.
    

23. January 10, 2007

    David from Los Angeles

    Haven’t found a wine I like with tar tar or carpochio. I have had every imaginable kind of raw fish, duck, even raw pork Thai sausage that is made with incendiary Thai peppers. Hot green tea or a very cold dry lager just goes too well with raw meat and fish. Give me a suggestion!!! Enjoy yourself in Los Angeles Gary, the weather is beautiful right now.

24. January 10, 2007

    Darlene O.

    Hey, Gary. Again, great episode. Did my nominating. QOD: I love my salmon tartare with saki.

25. January 10, 2007

    jbev

    Love the tasting glass. The last time I had any tartar was
    of the tuna variety, and I was drinking Trimbach pinot gris.

    Purple scratch and sniff and Big League Chew, I loved that stuff!

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