EP 209 Value Value Value

Wines tasted in this episode:

Question of the day: “If you win the Vayniac contest, what are you going to serve for dinner?”

Links mentioned in todays episode.

Today Gary Vaynerchuk tackles four wines with great scores that are widely considered great values.

Latest Comment:

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E-Dub

First day of vacation in topsail beach, NC. Ordered a case of wine that Gary had reviewed and looking forward to tasting each with him. First night, sitting on the porch. Definitely agree with him on his assesment here.

QOTD: If I could get in the way back machine, I'd make Gary what I had tonight. Low Country Boil. Crabs, mussels, shrimp, crawfish, polska kielbasa, corn on the cobb, red skin potatos, all steamed in Rodney Strong Chard with a generous dash of old bay…. yeah that's it.

Tags: red wines, review, sauvignon blanc, Video, white wines, wine, wines

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  • Michael Goldberg

    Hit him in the Neck!

    Cat Pee, Puppy Poop? Do you want us to buy these wines?

    Got any more Leacocks (hee hee) Rainwater Madiera left?

    QofD: Dinner? I thought you were bringing the dinner. Is Chipotle good?

  • Michael Goldberg

    Hit him in the Neck!

    Cat Pee, Puppy Poop? Do you want us to buy these wines?

    Got any more Leacocks (hee hee) Rainwater Madiera left?

    QofD: Dinner? I thought you were bringing the dinner. Is Chipotle good?

  • Tahmedee

    QOTD – What am I making for dinner if I when the contest? As CHEF would say “Reservations!”

  • Tahmedee

    QOTD – What am I making for dinner if I when the contest? As CHEF would say “Reservations!”

  • Cat Pee Smells Like Wine :-)

    Cat pee isn’t that bad…

  • Cat Pee Smells Like Wine :-)

    Cat pee isn’t that bad…

  • http://lleichtman.org/ Lawrence Leichtman

    Probably what I’m making tonight as it is one of my favorites. Cassoulet with a 1995 Hermitage.
    Appetizer for me is usually caprese wtih a New Zealand Sauvingon Blanc or Sancerre depending on what is handy. So do we submit the same video we did for the other contest again?

  • http://lleichtman.org Lawrence Leichtman

    Probably what I’m making tonight as it is one of my favorites. Cassoulet with a 1995 Hermitage.
    Appetizer for me is usually caprese wtih a New Zealand Sauvingon Blanc or Sancerre depending on what is handy. So do we submit the same video we did for the other contest again?

  • Dave-from-Katonah

    OK poopsy. We loyal Vayniacs do love you and all you do for us for free (although I have personally bought a Brinks armored car load of wine in the past 3 months). Great show. Sorry my comment is sooooo late.

    BTW – Are you going to have another NY WLTV party anytime soon? I’d love to meet the Creator and all the local Vayniacs…

  • http://Ep209 Dave-from-Katonah

    OK poopsy. We loyal Vayniacs do love you and all you do for us for free (although I have personally bought a Brinks armored car load of wine in the past 3 months). Great show. Sorry my comment is sooooo late.

    BTW – Are you going to have another NY WLTV party anytime soon? I’d love to meet the Creator and all the local Vayniacs…

  • Lil Luce

    Sorry I am late in commenting!

    QOTD: What I make depends on what you are bringing to drink! But this is purely hypothetical since I am positive I cannot top Lars & TimF’s videos.

  • Lil Luce

    Sorry I am late in commenting!

    QOTD: What I make depends on what you are bringing to drink! But this is purely hypothetical since I am positive I cannot top Lars & TimF’s videos.

  • Susan

    Gary-
    Great teaching ep
    and
    there is
    More learning to be done!
    Thanks for showing the
    Madeira!!
    I have never seen or had such a wine!
    Interesting color!!
    I LOVE butterscotch and caramel soooooo…..
    will have to pick up a bottle of this one!!!!!
    Thanks!
    :)

  • Susan

    Gary-
    Great teaching ep
    and
    there is
    More learning to be done!
    Thanks for showing the
    Madeira!!
    I have never seen or had such a wine!
    Interesting color!!
    I LOVE butterscotch and caramel soooooo…..
    will have to pick up a bottle of this one!!!!!
    Thanks!
    :)

  • Dave Canada

    Sorry it took so long for me to post….on vacation in the lovely finger lakes.
    QOTD – If you come to my house…I’m servin’ you humble pie. That’s right humble pie on the basketball court.
    Seriously….if you come I’ll serve lamb probably.

  • Dave Canada

    Sorry it took so long for me to post….on vacation in the lovely finger lakes.
    QOTD – If you come to my house…I’m servin’ you humble pie. That’s right humble pie on the basketball court.
    Seriously….if you come I’ll serve lamb probably.

  • http://www.myspace.com/gainsbarre68 daniel von trier

    Great show — Go Cocks! (Leacocks and Gamecocks!)

    QOTD:
    Antipasti: Gamberetti al alio e limone

    and some Bruschetta, perhaps also baked oysters depending on the month…

    I primi: Risotto Parmesan

    I secondi: Pan Roasted Chicken in White Wine with Garlic and Rosemary

    Verdure: Peas and Prociutto

    Insalate: Simple mixed Green salad with Balsamic Vinagrette

    Frommage: Stilton and/or Gorgonzola with fresh bread, butter and grapes

    I dolci: Monte Bianco

  • http://www.myspace.com/gainsbarre68 daniel von trier

    Great show — Go Cocks! (Leacocks and Gamecocks!)

    QOTD:
    Antipasti: Gamberetti al alio e limone

    and some Bruschetta, perhaps also baked oysters depending on the month…

    I primi: Risotto Parmesan

    I secondi: Pan Roasted Chicken in White Wine with Garlic and Rosemary

    Verdure: Peas and Prociutto

    Insalate: Simple mixed Green salad with Balsamic Vinagrette

    Frommage: Stilton and/or Gorgonzola with fresh bread, butter and grapes

    I dolci: Monte Bianco

  • Jester

    Well,

    Its unlikely that I’ll win the Vayniac contest, as my camcorder is in the shop getting a faulty zoom button replaced. However, since I love to cook and talk about food, I’ll tell you what I would serve.

    Amuse Bouche – Portobello Bruschetta with seared pork tenderloin, basalmic onion, and rosemary aioli

    1st Course – Escargot Domes with Duxelles, Foie Gras, and Creamy Garlic-Thyme Sauce

    2nd Course – Crispy Seared Foie Gras over Louisiana Redfish filet with Rasberry Sage Gastrique

    2nd Course – Roasted Three Pepper and Fennel Bisque with Lump Crabmeat, Lobster and a hint of Pernod

    3rd Course – Grilled Paprika-Dill Shrimp with Spicy Garlic Butter Over Jicama and toasted almonds

    Palate Cleanser – Pomegranite Kir Royale Sorbet with Black Pepper-Strawberry drizzle

    4th Course – Lump Crabmeat Raviolos w/ Asparagus,Smoked Mushrooms & Tasso Roasted Pepper cream.

    5th Course – Angus Rossini-Style Tenderloin with Perigueux sauce and garlic-Roquefort mashed potatos

    Dessert – Pistachio Baklava Cheesecake w/ homemade Graham cracker crust & cinnamon-Black Sage Honey

    Drink – Mayan Royalty – My special chocolate drink, made with 70% cacao, cream, cinnamon, brown sugar, rum, Drambuie Black Label, and secret ingredients…served with crispy cinnamon-sugar tuilles

    I’ve been looking forward to cooking this meal for someone for a while. Sound good, Gary?

    Jester

  • Jester

    Well,

    Its unlikely that I’ll win the Vayniac contest, as my camcorder is in the shop getting a faulty zoom button replaced. However, since I love to cook and talk about food, I’ll tell you what I would serve.

    Amuse Bouche – Portobello Bruschetta with seared pork tenderloin, basalmic onion, and rosemary aioli

    1st Course – Escargot Domes with Duxelles, Foie Gras, and Creamy Garlic-Thyme Sauce

    2nd Course – Crispy Seared Foie Gras over Louisiana Redfish filet with Rasberry Sage Gastrique

    2nd Course – Roasted Three Pepper and Fennel Bisque with Lump Crabmeat, Lobster and a hint of Pernod

    3rd Course – Grilled Paprika-Dill Shrimp with Spicy Garlic Butter Over Jicama and toasted almonds

    Palate Cleanser – Pomegranite Kir Royale Sorbet with Black Pepper-Strawberry drizzle

    4th Course – Lump Crabmeat Raviolos w/ Asparagus,Smoked Mushrooms & Tasso Roasted Pepper cream.

    5th Course – Angus Rossini-Style Tenderloin with Perigueux sauce and garlic-Roquefort mashed potatos

    Dessert – Pistachio Baklava Cheesecake w/ homemade Graham cracker crust & cinnamon-Black Sage Honey

    Drink – Mayan Royalty – My special chocolate drink, made with 70% cacao, cream, cinnamon, brown sugar, rum, Drambuie Black Label, and secret ingredients…served with crispy cinnamon-sugar tuilles

    I’ve been looking forward to cooking this meal for someone for a while. Sound good, Gary?

    Jester

  • The Smartest Girl in San Franc

    WHAT IS GOING ON HERE!? It must be the lilac shirt. Poop, pee, and not one, but two strip teases? All in one episode?! It’s like some kind of John Waters wine vlog all of a sudden. All I can say is wow.

    My favorite line for the day: “Little cute puppy, but it still poops…that’s the kind of poop I’m getting here.”

    QOTD: What kind of food do you serve to a super taster? Something super tasty.

  • The Smartest Girl in San Francisco

    WHAT IS GOING ON HERE!? It must be the lilac shirt. Poop, pee, and not one, but two strip teases? All in one episode?! It’s like some kind of John Waters wine vlog all of a sudden. All I can say is wow.

    My favorite line for the day: “Little cute puppy, but it still poops…that’s the kind of poop I’m getting here.”

    QOTD: What kind of food do you serve to a super taster? Something super tasty.

  • Pat Mc

    QOTD belatedly: no camera but were I to win, then I’d ask which country you’d prefer the food to be friendly with (France, Italy, etc.) then I’d get one of our local chefs cause I’m NOT missing a word of the conversation which would be too cool.

  • Pat Mc

    QOTD belatedly: no camera but were I to win, then I’d ask which country you’d prefer the food to be friendly with (France, Italy, etc.) then I’d get one of our local chefs cause I’m NOT missing a word of the conversation which would be too cool.

  • Mike I

    QOTD…based on WLTV…smoked salmon to go with the Krug, scallops to go with the Montrachet, beef wellington to go with the Margaux, roquefort to go with the yquem, and finally dark chocolate ganache to go with the port. If I don’t win it’ll be sliders.

  • Mike I

    QOTD…based on WLTV…smoked salmon to go with the Krug, scallops to go with the Montrachet, beef wellington to go with the Margaux, roquefort to go with the yquem, and finally dark chocolate ganache to go with the port. If I don’t win it’ll be sliders.

  • Atreyu

    Hey Gary,
    thanks for doing Value wines, next time they’ll be better!
    I am exploring value wines from Spain, and apart from some Oak Monster appearance, they’re quite good!

  • Atreyu

    Hey Gary,
    thanks for doing Value wines, next time they’ll be better!
    I am exploring value wines from Spain, and apart from some Oak Monster appearance, they’re quite good!

  • Capt M

    Sorry I’m late, I was not home. QOTD: PAELLA. A well-made. steamy, gorgeous-looking paella. Great food to pair up with a full body red.

  • Capt M

    Sorry I’m late, I was not home. QOTD: PAELLA. A well-made. steamy, gorgeous-looking paella. Great food to pair up with a full body red.

  • JimVarney01

    QOTD: I’ll cook a big ass turkey, I know not the best wine friendly food out there but I just cooked one yesterday and it was the best one I’ve had in my life!!! Had some champagne with it.

  • JimVarney01

    QOTD: I’ll cook a big ass turkey, I know not the best wine friendly food out there but I just cooked one yesterday and it was the best one I’ve had in my life!!! Had some champagne with it.

  • Adam from Denmark

    QOTD:

    Scallops, chargrilled lightly, beurre-blanc, dehydrated jerusalem artichokes, and caviar, served with a nice kabinett riesling, of young age.

    Lobster-cream-bisque with seared mushrooms and parsley salad, served with something like the Les Taches Macon-Fuissé 2004 Denogent

    Roast rack of lamb, mushy peas, mint sauce, dehydrated parsnip, served with a vosne-romaneé, Arnoux, 2003

    Beef Tenderloin, medallion on creamed celeriac mash, balsamic reduction sauce and crispy onions, served with a Luigi Pira Marenca Barolo 2001

    Assorted Cheeses, served with a Ch. Suduiraut 2001

    Coffee and A.E. Dor cognac, nr. 8

    Bon appetit!

  • Adam from Denmark

    QOTD:

    Scallops, chargrilled lightly, beurre-blanc, dehydrated jerusalem artichokes, and caviar, served with a nice kabinett riesling, of young age.

    Lobster-cream-bisque with seared mushrooms and parsley salad, served with something like the Les Taches Macon-Fuissé 2004 Denogent

    Roast rack of lamb, mushy peas, mint sauce, dehydrated parsnip, served with a vosne-romaneé, Arnoux, 2003

    Beef Tenderloin, medallion on creamed celeriac mash, balsamic reduction sauce and crispy onions, served with a Luigi Pira Marenca Barolo 2001

    Assorted Cheeses, served with a Ch. Suduiraut 2001

    Coffee and A.E. Dor cognac, nr. 8

    Bon appetit!

  • Bill

    Gary – GREAT call on the Di Majo. This has been scored highly for a couple of years in a row now, and it is truly pathetic. Bob might be getting kick-backs to rate this one! Nuf-said.

  • Bill

    Gary – GREAT call on the Di Majo. This has been scored highly for a couple of years in a row now, and it is truly pathetic. Bob might be getting kick-backs to rate this one! Nuf-said.

  • Justmarsh

    Had the 2005 Domaine Le Fruitiere Muscadet last night. My first Muscadet ever! Pretty good, but I don’t feel like I got a real sense of the varietal like when I tried Viogner the first time. Viognier tastes like nothing else. There’s no confusing it. I feel like I would have had trouble recognizing muscadet in a blind tasting. Always fun to try something new GV!

  • Justmarsh

    Had the 2005 Domaine Le Fruitiere Muscadet last night. My first Muscadet ever! Pretty good, but I don’t feel like I got a real sense of the varietal like when I tried Viogner the first time. Viognier tastes like nothing else. There’s no confusing it. I feel like I would have had trouble recognizing muscadet in a blind tasting. Always fun to try something new GV!

  • http://orbisfratresorganoleptici.blogspot.com TSchampaert

    Great ep. You just prevented me from splurging 72 EUR for this Majo Norante! First have a bottle and then we’ll see.
    QOTD: pitty for you I’m late. What I’m preparing for some “Burgundian” Orbis-friends this evening (grilfriends bd-party). Hold on tight, I’m gonna make your palate water like never before :-p

    Tasters
    1) Of course we’ll start with ‘Zeeuwse Oesters’ (oysters from our coast). Flat oysters are nowhere as good as they can get here (hm, … me chauvinist zealot) – Sauvion, Muscadet de Sevre et Maine sur lie – Cardinal Richard, 2003.
    2) Spinaci di Bologna (kind of a small slice of pie with spinach, mustard and nuts) – Gravner, Anfora Ribolla 2003.

    Hors d
    1) Tomatte crevette (Belgian traditional: tomato stuffed with grey shrimps and mayonnaise) – Domaine Vocoret, Chablis 1er Cru Montmains, 1999.
    2) Ravioli of summer truffle with lime oil – Mastroberardino, Radici, Fiano di Avellino 2000.

    Fish
    1) Cod en papilotte with pastis, pink pepper and basilic – Dr. Bürklin-Wolf, Wachenheimer Gerumpel Riesling 2004.
    2) Grilled slightly smoked swordfish with citronella РDagenau, Pur Sang, Pouilly Fum̩ 1999.

    Foie gras on roasted gingerbread, Belgian Whitelof, Haspengoud appels en Vrolingse perenstroop (pear syrup). (==> a classic from my hometown) – Lauerburg, Bernkasteler Lay, Riesling Auslese 1999.

    Les volailles
    1) Poulet Vallée d’Auge – Seresin Estate, Pinot Noir 2003.
    2) Pigeon Confit – Yannick Amirault, Grand Clos, Bourgeuil 1996.

    Lime granita

    Les Viandes
    1) Tuscan hare – Pinino Brunello di Montalcino 2001.
    2) Piedmontese stew – Braida, Bricco del’Uccelone, Barbera d’Asti 2003.

    Dessert
    1) Pandoro – Ruggeri, Cartizze, Prosecco delle Valdobbiadene Superiore.
    2) Nut biscuits РChateau de la Guimonni̬re, Coteau du Layon Chaume 1997.
    3) Belgian Chocolats – Opus Vinum Selim Bassa, Macvin du Jura.

    Cheese
    1) Stilton Feuilletine – Noval Silval Colheita 1986.

    Coffee

    What say you … ? 😉 Don’t drool over you keyboard. C ya.

  • http://orbisfratresorganoleptici.blogspot.com/ TSchampaert

    Great ep. You just prevented me from splurging 72 EUR for this Majo Norante! First have a bottle and then we’ll see.
    QOTD: pitty for you I’m late. What I’m preparing for some “Burgundian” Orbis-friends this evening (grilfriends bd-party). Hold on tight, I’m gonna make your palate water like never before :-p

    Tasters
    1) Of course we’ll start with ‘Zeeuwse Oesters’ (oysters from our coast). Flat oysters are nowhere as good as they can get here (hm, … me chauvinist zealot) – Sauvion, Muscadet de Sevre et Maine sur lie – Cardinal Richard, 2003.
    2) Spinaci di Bologna (kind of a small slice of pie with spinach, mustard and nuts) – Gravner, Anfora Ribolla 2003.

    Hors d
    1) Tomatte crevette (Belgian traditional: tomato stuffed with grey shrimps and mayonnaise) – Domaine Vocoret, Chablis 1er Cru Montmains, 1999.
    2) Ravioli of summer truffle with lime oil – Mastroberardino, Radici, Fiano di Avellino 2000.

    Fish
    1) Cod en papilotte with pastis, pink pepper and basilic – Dr. Bürklin-Wolf, Wachenheimer Gerumpel Riesling 2004.
    2) Grilled slightly smoked swordfish with citronella РDagenau, Pur Sang, Pouilly Fum̩ 1999.

    Foie gras on roasted gingerbread, Belgian Whitelof, Haspengoud appels en Vrolingse perenstroop (pear syrup). (==> a classic from my hometown) – Lauerburg, Bernkasteler Lay, Riesling Auslese 1999.

    Les volailles
    1) Poulet Vallée d’Auge – Seresin Estate, Pinot Noir 2003.
    2) Pigeon Confit – Yannick Amirault, Grand Clos, Bourgeuil 1996.

    Lime granita

    Les Viandes
    1) Tuscan hare – Pinino Brunello di Montalcino 2001.
    2) Piedmontese stew – Braida, Bricco del’Uccelone, Barbera d’Asti 2003.

    Dessert
    1) Pandoro – Ruggeri, Cartizze, Prosecco delle Valdobbiadene Superiore.
    2) Nut biscuits РChateau de la Guimonni̬re, Coteau du Layon Chaume 1997.
    3) Belgian Chocolats – Opus Vinum Selim Bassa, Macvin du Jura.

    Cheese
    1) Stilton Feuilletine – Noval Silval Colheita 1986.

    Coffee

    What say you … ? 😉 Don’t drool over you keyboard. C ya.

  • http://www.italianheritage.org/ Pastore

    Tried the bottle of Di Majo Sangiovese over the weekend, and at first was also underwhelmed. Smelled a little of feet and tasted it, too. Decided to let it breathe for around 30 minutes, and it really opened up. Nose became more of a dark cherry, reminded me of a reduction sauce I had on a quail dish a few years ago. Really nice after that.

  • http://www.italianheritage.org Pastore

    Tried the bottle of Di Majo Sangiovese over the weekend, and at first was also underwhelmed. Smelled a little of feet and tasted it, too. Decided to let it breathe for around 30 minutes, and it really opened up. Nose became more of a dark cherry, reminded me of a reduction sauce I had on a quail dish a few years ago. Really nice after that.

  • http://kevinkossowan.blogspot.com/ Kevin

    Good episode. I laughed frequently. :)

  • http://kevinkossowan.blogspot.com Kevin

    Good episode. I laughed frequently. :)

  • John__J

    Wow Gary, great to finally see a Madeira on the show.

    I wonder if it took 209 episodes to see one of those, how many will it be before a vin jaune pops up on an episode?

  • John J.

    Wow Gary, great to finally see a Madeira on the show.

    I wonder if it took 209 episodes to see one of those, how many will it be before a vin jaune pops up on an episode?

  • corkscrew

    Have had the Di Majo..totally agree with Gary. QOTD-steak. http://www.winelx.com

  • E-Dub

    First day of vacation in topsail beach, NC. Ordered a case of wine that Gary had reviewed and looking forward to tasting each with him. First night, sitting on the porch. Definitely agree with him on his assesment here.

    QOTD: If I could get in the way back machine, I'd make Gary what I had tonight. Low Country Boil. Crabs, mussels, shrimp, crawfish, polska kielbasa, corn on the cobb, red skin potatos, all steamed in Rodney Strong Chard with a generous dash of old bay…. yeah that's it.

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