119 Responses

1. January 10, 2007

   TimF

   In

2. January 10, 2007

   JohnC

   2

3. January 10, 2007

   AlisonD

   Top 5, yippee!

4. January 10, 2007

   thefab1of4

   I’m # 1 for the 1st time- go E A G L E S

   P.S. Thanks for the email about the labels.

5. January 10, 2007

   canadian-kid

   YES

6. January 10, 2007

   Brandon M

   Turley…unreal

7. January 10, 2007

   Robert F

   Is that the tasting glass?!!!

8. January 10, 2007

   hinrgman

   ZIN ZIN ZIN

9. January 10, 2007

   TimF

   Top 10?

10. January 10, 2007

    TimF

    I can’t believe I made the top 10!

11. January 10, 2007

    Dan C.

    Gary- Thanks for the Turley episode. They make some great stuff.

    Best, Dan C.

12. January 10, 2007

    wineo

    Must be in the front row…Top 11?

13. January 10, 2007

    Eric

    almost top ten, not sure why it matters

14. January 10, 2007

    TimF

    It doesn’t.

15. January 10, 2007

    canadian-kid

    QOTD: Steak tartar my favorite! I like a shiraz or cab with it (98 aussie cab)

16. January 10, 2007

    KAHUNA

    My credit card thanks you for doing wines it cant buy!

    QOTD-Frascati

17. January 10, 2007

    Rich S

    QOTD: I am a big tuna tartare fan and since it is usually so delicate (both in texture and flavor, unless of course it is heavily seasoned with something), that I normally tend to go with a very crisp white wine that has a good balance of acidity and maybe a little sweetness to it like a riesling or a fume blanc or something like that.

    I have never actually had steak tartare but have always wanted to try it so it will be interesting to see what some of the other folks come up with for pairings……

18. January 10, 2007

    Spitfire

    Top 20! Yes!

    - Ben Lee on the Mississippi Gulf Coast

    GO SAINTS!

19. January 10, 2007

    grape_ape

    Damn, what a tease… tasting Turley’s, but none for sale!

20. January 10, 2007

    RickyRicky

    I like how you drank a little more wine this time ’round…

21. January 10, 2007

    waibeans

    QOD:

    No experience with TarTar.. actually the closest I could come to this is watching Rowan Atkinson as mr Bean (no relation) try anything and everything to stop from eating a plate for his very special birthday dinner.

    good show, wish I could set up a vertical tasting of something as niiice, even if 2 were of them were a PaZZZZZZ

    Have fun in LA!

    beans out.

22. January 10, 2007

    Eric

    Not a fan fan of tar tar

23. January 10, 2007

    Celia

    Ha! Kangaroos in parachutes. Now that’s a picture!

    I’ve only had tuna sushi. And I’m usually drinking an Asahi beer.

24. January 10, 2007

    Cousin Eddie

    Great show on Turley’s fine wines. Found the 95RP, 2001 Turley Zinfandel Moore Vineyard for $95/Bottle at Blicker Pierce of St. Helena, CA.

    Last time I had tartare(and the only place I usually have it) was at the Bellagio in Las Vegas. Michael Mina’s restaurant outside the conservatory has a great Tartare of Ahi Tuna. It was phenomenal…best I’ve ever had. A nice pairing w/ this (as well as any tartare of fish) would be your champagne of choice or a nice rose. A bottle that went well with the dish along with the shellfish appetizer was a Domaine Tempier Bandol Rose. I’m sure the 1990 Krug would have gone well with it…but a little on the pricey side coming off a wine list.

25. January 10, 2007

    Spitfire

    I have no experience with Turley because I’m new to wine.

    QOD: Well, we don’t eat Tartar really in the South unless its a sauce, so the closest thing would be a tuna sushi roll for me. For that, RIESLING! Preferred brand? Chateau Ste. Michelle.

    WHO DAT?

26. January 10, 2007

    upstater

    Tartare…gotta have it by Boulud in the city. Either Cafe or Daniel. I would say salmon or tuna go well with NZ Sauvignon Blanc.

27. January 10, 2007

    AlisonD

    No tartare for me thanks! But the Turley episode was good…

28. January 10, 2007

    CampingLisaB

    Mission Accomplished…you have been nominated by me…

29. January 10, 2007

    E-Rock

    tuna tartare and some nice cold Saki….. yummy

    Steak tartare and a dirty martini…..

30. January 10, 2007

    Dave-from-Katonah

    Hey top 30 WOW!
    QOTD – I usually have a nice cold saki with my tuna!

31. January 10, 2007

    SS Chris

    SOMEBODY asked you to Rank???!!!

    Have a safe trip.

32. January 10, 2007

    Ann B.

    16% alcohol??? Should I stay away from open flames when I drink Turley?

    QOTD: I’ve never tried tartare of any kind, but I really enjoy tuna sashimi with Asahi Super Dry.

33. January 10, 2007

    AnthonyS

    QOTD: Had some steak tartare the other day and enjoyed it with a dry riesling from Alsace. I agree with some of the other posters that a nice crisp white will do the trick.

34. January 10, 2007

    Sue Z.

    QOD – go with the champagne!!!!!

35. January 10, 2007

    Robert F

    I vote Bollinger Special Cuvee for tuna and salmon tartare

36. January 10, 2007

    Dominus

    Great show featuring really great wines. Yes, they are hard to find, I bid for mine on WineBid.com but well worth the trouble.

    QOTD: Steak tartare: Oregon Pinot (If I can’t mind an exact match for food I pull out an Oregon Pinot)
    Salmon tartare: Easy, same as above
    Tuna tartare: Hmmm, Pinot Gris from France, specifically Domaine Weinbach

    Go Colts!

    Dom

37. January 10, 2007

    David Canada

    Great show….i have never tried a Turley and have always assumed that it was out of reach as a strictly mailing list wine but I might try to find some now.
    QOTD – I like a good Argentinian Malbec from Mendozza with Steak Tar Tar….with Tuna, I go with a Friuli Pinot Grigio to mix things up…..Crazy? Yeah that’s me!

38. January 10, 2007

    JimB

    When I logged in today I was drinking a 2003 Turley Ueberroth vineyard zinfandel that I purchased at the Paso Robles tasting room in October 2005. The supply from this vineyard was very limited and it cost about 50.00 with a 2 bottle limit. 16% alc. Very good wine. I buy Turley wine when I visit California and I usually drink the Zin within 3 years. I have been told it does not age as well as other California reds. I have never been disapointed with a Turley Zin but there is a lot of difference in the different vineyard offerings.

39. January 10, 2007

    Dave

    I would love to have a wine tasting party where several vintages of the same wine could be compared side by side, especially if it were something like a Turley. I’ve never had one, but now I know there is something else I’m missing.

    Sorry on the QOTD, another thing I’ve missed. Does a can of raw tuna count? Don’t drink wine for lunch at work, though.

40. January 10, 2007

    CHEF

    Great Ep Gary…I learn something new every Episode…except for #161 :>/

    QOD…Tuna Tartare is definatly Bonterra Viognier, I spent some time at the Fetzer ranch in Mendoncino County Ca and that was my Fav white…
    Beef Tartare has always been a California Cab…I like alot of Pepper in my Beef Tartare and Cab just seems to “mello” that out for me. But I would like to try a good Zinn with it next time.
    Have a good “Safe” trip…

    +CHEF
    -Whenever someone asks what your making for dinner, tell them “Reservations”…

41. January 10, 2007

    BV

    Tuna tartare? Steak tartare? Salmon tartare?

    Gag me with a spoon, please!

    Let’s see, when retching and dry-heaving, I definitely recommend the 2003 Palmer Reserve Chardonnay with a mild gruyere.

    BV

42. January 10, 2007

    Golf12235

    I’ve only had one Turley in the past and it was a 1997 Old Vines. One of my early Mentor’s in the wine world had some in his cellar and I went head over heels…it was great! And I haven’t seen any since…

    You mentioned it briefly, but I would bet that the 2000 Moore-earthquake Zin’s low score was the result of the Vintage. I have been very disappointed with the CA 2000 wines. There have been some excellent wines, but most, in my opinion, have been disappointments.

    And speaking of off-vintages; why is it that the Europeans will actually drop their prices in an off-vintage year, but CA producers almost never do, and some actually continue to raise their prices? Can you address this in a future episode?

    30 – 40 Kangaroos dropped on a road? Where did you pull that one out of? I love your schtick!

    Have a great trip to LA! Go PATS!

    P.S. I noticed you are back to your tasting glass…good for you!

43. January 10, 2007

    Nathan Day

    tuna tartar + Pinot Noir = depending on how they spiced it maybe Sav Blanc
    steak tartar + Claret = vampire yum… blood on blood.

44. January 10, 2007

    wine dog

    I’ve had all 3 kinds of Tartar and perfer a vodka martini with steak, beer with tuna, and a Chenin Blanc or Voignier with Salmon. GO BEARS!!

45. January 10, 2007

    Shotgun

    My wife now has a HUGE soft spot in her heart for Turley Zins. She and our son went to Phoenix for the UF-OSU game (we are also HUGELY OBNOXIOUS Gator fans), and the night before the Big Game they dined at Cowboy Ciao in Scottsdale (great place BTW) and because she generally loves Zins they ordered a bottle of Turley (vintage ?maybe 2002, Juveniles perhaps– she really doesn’t have a clue). I stayed at home to serve on the Finance Committee of this little excursion. She said the wine was awesome and that it was a great bottle and label design (apropos to recent WLTV). The next day, our Gators kick MAJOR Buckeye Ass (a shellacking as there maybe has never before been seen against such an overhyped and overrated team as the Bucksters with all of their ridiculous battle helmets festooned with gazillions of buckeyes like Russian generals with hundreds of fake medals and ribbons of imagined military glory), and the next couple days after that Turley Zins are the WLTV Theme du jour! Wow. I have had hundreds (well, dozens at least) of great and famous wines, but have never even seen a bottle of Turley zin and in comes my wife as I am watching WLTV and she says yeah there’s the cool bottle. Gary, I am sorry about your Jets but give my Gators a little shoutout huh? and maybe lobby the Jets to draft Chris Leak to replace the hugely wussy no-talent Pennington.

    QOD– I love tartare too. But forget the wine. Just enjoy the critter, there are too many competing flavors and unpredictable ingredients to screw with trying to pair a wine. The tartare course will be short enough, so just enjoy a few minutes later whatever you already have poured or just move on. If I had to choose it would be a good NV champagne, which pairs beautifully with almost anything.

46. January 10, 2007

    Mike

    Gary tar tar and I don’t care!!

    LOL

    Mike F.D.N.Y.

47. January 10, 2007

    wineo

    Steak tartare- I’d say a lighter style red like a pinot of Rioja. Since the meat is crudo, there is no caramelization from grilling or searing and a cab or heartier red might just overwhelm the delicateness of the tender lean meat. As for the salmon and tuna, I guess it would depend on how the fish was dressed and other ingredients. Capers? Oriental style? However, I guess you can’t get hurt with a crisp and acidic white to cut the high fat content in those two particular fish. Anyway dawg, your the expert. But thanks for asking. Have a safe trip and dont do anything I wouldnt do. Buona Fortuna

48. January 10, 2007

    dave from Osaka (thunderball)

    that was great. i guess its a good lesson for us all to see how much actual variation there can be in very similar looking wines from different vintages/vineyards. thanks!

49. January 10, 2007

    Rob M.

    When I clicked on my WLTV bookmark, I was so excited- Gary has Turley in stock! Then, I saw the not available.

    “None of these wines are available at Wine Library, I just managed to dig these up.” Nice.

    That is why I am so afraid to pay $400 for a wine at a restaurant- I just don’t know whether I would get the 86 point 2000 Moore “Earthquake” or the 96 point Moore “Earthquake”.

    Excellent episode.

    Cheese, please.

50. January 10, 2007

    wine dog

    Your loyal minions are nominating you like crazy. I signed you up for “Best Blog,” “Best Video Blog,” and “Best Review Blog.” Good luck. Let us know when its time to go and vote.

51. January 10, 2007

    Kai

    Fish Tartare match with ice cold Sake….a top quality Sake.

52. January 10, 2007

    malabargold

    I like a not-too astringent sauv. blanc with steak tartare – enhances the mustard and anchovies, and cuts through the butteriness of the meat and yolks

53. January 10, 2007

    Alaska1

    OHHHHH THANK YOU. ZIN ZIN ZIN. I feel so blessed that you have done TWO whole showes on Zin. That just makes my…..WEEK! Thank you VaynerGOD! Any way.(I’m sure I will get !#@$ for that) Ummmm. For Tuna Tar Tar I always love my second Fave wine Reisling! OLD WORLD BABY! Dr. Loosen! 01,02,03, even 05! Great stuff. Keep up the great work. Have fun on the trip! Bring back some for us!

54. January 10, 2007

    LXA_Harris

    What the crap is tartare(sp?)??? I’d probably drink chianti with it, but that’s just because I always am drinking chianti.

55. January 10, 2007

    Tangaroa

    OK, listen up Vaynerchuk-

    This is exactly why you wine guys are so loathed. Gary, I REALLY like you but, there is no way in my entire life I will ever buy a $100 wine. And there is no way in heck that I wile EVER EVER EVER go out out and drop $1000 on 4 bottles of wine to “sample” to build up my palette. It just ain’t gonna happen, vato.

    I mean really. Today’s vlog had about as much practical value as a RONCO in-the-egg scrambler.

    You know what? There may be 1 or 2 of your fans who are so absolutely filthy rich that dropping $1000 on a few bottles of wine that may or may NOT be any good is par for the course. So fine. You either did an episode for those 1 or 2 people or (heaven forbid!) you did an episode to prove to the rest of us that you are well off enough to be so cavalier with $1000.

    Thank you SO much for the vast majority of your shows that I DO get so much out of. I will faithfully tune in tomorrow…

56. January 10, 2007

    jared

    nice episode gary. i am actually on the turley list and you are correct about the amount of wine one can recieve from them. Here is the problem, they make a good petite sirah and i have yet to be offered any.

    QoD: champagne is good with tar tar…rose bubbly is even better.

57. January 10, 2007

    Jaye

    To Tangaroa – I did a search on the wines Gary drank today, only the older ones are $100 or so on the secondary market. The other 2004 versions are available $40-$50 which is in lots of people’s price ranges. Also, though I agree, most shows benefit from wines under $30 be tasted, it is nice to occasionally “mix it up” and see Gary tasting pricier wines. If for no other reason, than to live vicariously through his tasting of the wine.

58. January 10, 2007

    Jaye

    To Gary – I am so happy to see you brought back your tasting glass. Good on you!

    As to the QOTD, being German and the granddaughter and niece of butchers, I grew up eating Steak Tartare as a very regular thing. Haven’t had it in years though! However, I do remember the flavors being delicate so I would think I would go with a very light-bodied wine such as a champagne, dry riesling, or maybe a light pinot noir.

59. January 10, 2007

    Paul

    Sorry, Tangaroa, but your full of sh*t. Gary tastes a lot of wine. Some is cheap, some isn’t. He has fans who are capable of buying both and frequently do buy both. Most of us like to know about what’s available, even if we can’t afford it. I can’t spend a lot on wine, but it’s nice to hear from those who can. LIving vicariously? Maybe, but if I know someobody’s palate and they something’s good, I believe them. I don’t always agree with Gary, but I think I know what he likes and I can translate what he says to what I like (or don’t).

    I’m a teacher. I can’t afford some of the wine he tastes. Can I afford the Cristal he washed down the dirt with? No. So what?? It was fun to watch. Can I afford the Turley wines? No, but it was fun to hear about them.

    The statement that you will NEVER buy a $100 bottle of wine is just plain silly. With luck, you’ll live a long time – circumstances change. Sorry you have that bug up your butt; I hope you manage to remove it.

60. January 10, 2007

    Claudio Werneck

    Hi Gary,

    Tks for your email. Don´t forget…if you need anything from Brazil…

61. January 10, 2007

    stewart l

    loved the episode. I think Turley zins get too much hype. They tend to be over the top in fruit and heavy alcohol. I’d rather have a Ridge zin any day.
    QOD: With Tuna tartar I prefer a viognier or an alsatian Gewurzt.

62. January 10, 2007

    ThomasS

    Ok Gary, here is your big surprise (ow my head aches: it’s half past 4 a.m. here): no wine with tartar, for God’s sake! The salty and straight forward bitter/sour dimension of tartar does not match in strength with wine, I think (maybe some New World one’s, but nah, not really …). My favourite combo: steak tartar with BELGIAN fries and a good ‘pils’, a lager beer, like Primus Haacht, Oppiter Pax or Slaghmuylder Pils. No Stella Artois, Heineken or some of that junk, that’s no beer man. It’s water with a taste. So there you go: a good Belgian lager beer.

63. January 10, 2007

    ThomasS

    O, by the way: I was just watching you with a very nice 3 year old Westmalle Trippel Trappist. Take that! Cheers!

64. January 10, 2007

    Carey

    Tuna tartar, in my opinion goes really well with a red burgundy. The old world pinot cuts right through it. Last week I had tuna sashimi with a 1995 Chorey-Cote de Beaune from Tollot Beaut & Fils. That was heaven.
    BTW, Jets rip Pats next season.

65. January 10, 2007

    Steve R

    Loved the show — interesting topic. I have had two Turley Zins, both at local restaurants. They were total fruit bombs, but I am sometimes in the mood for a thick, inky, wine, and these definitely fit the bill. Overhyped? Possibly, but worth a try.

    QOTD — I am going to push the envelope a bit, but maybe if you are in a daring mood (or a crazy one), you might try these matches:

    Steak tartare — Dry Lambrusco — yes, that red frizzante stuff that people love to make fun of. The light fizziness, bright fruit, and pleasant bitterness on the finish cuts through the fattiness of the steak and keeps the whole dish from getting too heavy.

    Tuna tartare — The versions I have eaten have a bit of kick to them, so perhaps a nice Spatlese Riesling (or an Alsatian Riesling) would complement the flavors.

    Salmon tartare — especially if there’s some smoke in the mix, some rich, yet crisp Pinot Gris; I like the Alsatian and Oregon styles — lemon chiffon pie in a glass — as opposed to a very crisp and light Pinot Grigio.

66. January 10, 2007

    cgf

    G-Man,
    Great episdoe. I loved the Ridge episode too. It is very interesting seeing you profile a winery. Keep it up.
    I have been lucky enough to try a Turley Zinfandel. They pour them by the glass at Zoe’s Restaurant in Naples, FL for 15 bucks. I had a 2001 but I forget which vineyard exactly (Juvenile I think?). I don’t drink that much Zinfandel, but it was definitely one of the best I have had. It sucked with the duck I was eating, but went great with the chocolate cake for dessert. And yes, it was fine by itself.
    QOD: When in doubt with a food, I go for riesling. But I don’t eat that much tartare.
    Have a safe and fun time in L.A.!

67. January 10, 2007

    jason carey

    Gary
    with steak tartare.. a fuller bodied chinon or red burgundy or oregon pinot noir.

    with tuna… if its asian influnced, a alsace pinot gris or a really killer vouvray or even a gewerz.

    for salmon tartare a full bodied white burgundy or a white rhone. or a cru beaujolias.

    If you are feeling like cooking…try a scallop and striped bass tartare sometime.. make it with cucumber, mayo, chives, cilantro, lemon salt and pepper. and put it on a bed of pea sprouts and surround with cherry tomatoes. (serve this with champagne)
    drizzle with basil cream.

68. January 10, 2007

    JOEYdaMUSH

    sup gary. im going to buy a bottle of your own cab sauv for the weekend. peace.

69. January 10, 2007

    ChuckW

    shotgun, hey shotgun….YOU SUCK!

70. 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!

71. January 10, 2007

    Darlene O.

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

72. 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.

73. 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”.
    

74. 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?

75. 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.

76. January 10, 2007

    pete c

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

77. January 10, 2007

    Dave-from-Katonah

    “knowbody else’s”??????

78. 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.!

79. 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.

80. 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.

81. 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.

82. 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.

83. January 11, 2007

    ATL Crew

    Ausy Reisling, High acid= Pure Flavors!

84. 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

85. January 11, 2007

    MiamiDolphins

    another great episode. .

86. 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!

87. 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. . .

88. 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.

89. 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

90. 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

91. 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?

92. 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

93. 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.

94. 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?

95. January 11, 2007

    MetalDave

    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.

96. January 11, 2007

    eugene

    QOTD:

    Steak tartare-cab frank (chinon or other loire)

    Tuna tartare-Gewürztraminer

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

97. January 11, 2007

    Spitfire

    Episode #157……

    Where da cheese?

    Eagles suck, Saints rule! WHO DAT?

    - Ben Lee, MS Gulf Coast

98. January 11, 2007

    Lawrence Leichtman

    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.

99. January 11, 2007

    Tony S.

    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

100. January 11, 2007

     Wil H

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

101. January 11, 2007

     Bear Down

     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.

102. January 11, 2007

     Winosaurus

     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!

103. January 11, 2007

     Wil H

     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.

104. January 11, 2007

     Michael P

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

105. January 11, 2007

     Mitch

     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.

106. January 11, 2007

     Jtk

     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 ~~~

107. January 11, 2007

     cpd

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

108. January 12, 2007

     Tim Tamblin

     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???

109. January 12, 2007

     Dr. Vino

     Better drink ‘em while they’re young! Mine didn’t even make it a decade…

     http://drvino.blogspot.com/2007/01/high-alcohol-wines-are-they-built-to.html

110. January 12, 2007

     Peter R

     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.

111. January 13, 2007

     Winosaurus

     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…

112. January 13, 2007

     Vinacull

     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)

113. January 17, 2007

     JimZak

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

114. May 25, 2007

     Bossman

     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.

115. September 8, 2007

     Mikey

     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.

116. November 5, 2008

     bill wrollcia

     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

117. March 16, 2009

     QUE

     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!

118. May 5, 2009

     Vince Bonafede

     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

119. October 19, 2009

     John J.

     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

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