4 ways to try 1 wine with Gary Vaynerchuk - Episode #219

April 18, 2007

Wines tasted in this episode:

147 Responses

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  1. about 8 months ago

    TeeKay

    I think red wines are much stronger than white ones. It is interesting to do the same experiment with white wines.

  2. about 16 months ago

    trycheapwine.info » Blog Archive

    [...] 4 ways to try 1 wine with Gary Vaynerchuk - Episode #219 - Wine Library TV … were very interesting and I hope you do try this again with some other wines… Ok I have seen lighter reds like cheap Pinot Noirs and Chiantis go south in a … [...]

  3. about 18 months ago

    SA Rocks » Blog Archive » Pinotage Rocks

    [...] Some positive press about the varietal (Gary Vay-ner-Chuck of Wine Library TV recently went stark raving mad about Kanonkop Pinotage!) [...]

  4. about 19 months ago

    Erik

    Once again, I’m playing catch-up and viewing my missed episodes of WLTV!

    A very intriguing subject today: what effect will a short period of time or decanting have on the flavor profile (or nose) or the same wine. I’ve often wondered just how early I should start decanting to allow a particular wine to “breathe” and obtain the most from that first sip!

    Fantastic timing on my delayed episode as your QOTD falls just prior to a wine dinner we have planned tonight. This dinner is a special occasion with friends and we’ll be bringing several premium bottles. I have the 1999 Leonetti Cabernet Sauvignon, 2004 Leonetti Merlot, Andrew Will 2001 “Soria”, 2004 Mark Ryan “Dead Horse” magnum, and the 2005 Amon-Ra Shiraz. Should be both fun and memorable!

    Keep up the great work and I’ll keep spreading the word. Where I work we have Wi-Fi access so on a future wine-night we’ll bring in the lap-top and watch an episode of WLTV prior to our tasting!

  5. about 19 months ago

    Johan

    Interresting episode, I’ll manhandle the wines from now on.

    QOTD: Just because you insist, I’ll take a bottle of Quinta do Ribeirinho Primeira Escolha 2003 that should wait a couple of years. But what the heck…
    … or why not that intruiging Barbera from Gianni Voerzio. I think I’ll go for that one instead.
    By the way, You guys have too many fabulous wines over there.
    /Johan

  6. about 20 months ago

    Jen

    Now this one I HAD missed……

  7. about 20 months ago

    John P

    QOTD - Well, since you asked…. we’re holding a tasting this weekend of 1996, 1998 and 2001 Bordeaux from Leoville Las Cases, Leoville Barton, Leoville Poyferre, Pichon Lalande and Smith Haut Lafitte. We’ll let you know which one was best on Monday!

  8. about 20 months ago

    Corrado

    Gary-

    If you actually get back to read old posts, check out the link I posted in #91 for a similar double-blind experiment I did with Red Truck during a wine party.

    I did 24h fridge vs. 24h counter-top vs. 4h open bottle (served all @ ‘cellar’ temp) and the results were pretty dramatic, MUCH more compelling than the Pinotage.

    Fridge storage for Red Truck proved the unanimous victor in the test.

  9. about 20 months ago

    Jeff M.

    A great episode! I need to try this at home with friends.

    A couple of ideas for the next time you do this episode:
    1. Try a double decant with a fresh bottle, back and forth several times to really get some air in there.
    2. Try the little instrument with the copper tip that you dip in the wine (I don’t recall the name, but it’s sold through mail order in wine suply catalogs). It’s supposed to instantly age the wine- does this thing do anything?

    Question of the day: What great wine am I going to open this weekend? Why of course I’m just going to walk into the cellar and pick a random bottle just like any other night! Do you think I would actually admit to purchasing less than great wines? I love all my little children the same and treat them equally (even though some of them may be fat, have warts, or bad breath).

  10. about 20 months ago

    Shotgun

    The most interesting thing about this episode is the occasional outburst from the birds. WLTV is much better with headphones because the birds are clearly audible. Of course I also hear voices, phones ringing, pages, sirens, and other extraneous sounds that sort of startle me and that take me a couple of seconds to recognize as virtual sounds. I won’t be buying any of your pinotage but I might pick up a couple of parakeets.

  11. about 20 months ago

    Matt the Lurker

    Great QOTD, will do. Sir, yes sir!!

  12. about 20 months ago

    wayno da wino

    Gary, Me thinks STEVO should be doin’ da
    Show once/twice a week. Maybe get some
    Chicks decked-out in bikinis & such…..
    Whaddya Say !!???????
    :)

  13. about 20 months ago

    TSchampaert

    Hey, nice ep. Always leave my bottles there for 24 hours. Sometimes even longer when I forgot I popped one. It’s the oxygen here that does the job, surely, but especially the chain reaction of polyphenols and the resulting aldehydes and other molecules make the wine softer. Also because Kanonkop uses a considerable amount of sulphite (they have to), which will be protect the wine for some time (that’s why bottle nr. 3 was maybe the most tightest) and even closes down the palate. Seek it out: it’s very complex biochemistry, too much to scribble down here, but that’s for a large part the way how it works.
    QOTD: maybe a Independent Minds Cab Sauv 1998. We’ll see … .
    C ya

  14. about 20 months ago

    aaronT

    Excellent idea for an episode! We had an opportunity to do this experiment on somebody else’s dime. We were in napa (almost exactly 1 year ago) and showed up at a winery to start tasting just as they opened. The guy pouring prefaced the first wine with “this bottle was opened yesterday, but I actually prefer it that way.” We grimaced, as our next-day-wine experiences had been more along the lines of vinegar. So popped a fresh bottle and gave us a couple extra glasses to go side-by-side (or mano y mano as I expect gary would say it). It was a nice learning experience. Kudos to you trying to explain the difference, for me it was one of those things you taste but can’t describe. Hope you do this again, maybe with an older wine that would be more sensive to oxygen exposure!

  15. about 20 months ago

    cpd

    QOTD - I have to work this weekend…rats.

  16. about 20 months ago

    Peter G.

    Great job, Gary. Another lurker coming out. I think WLTV is great.
    QOTD - 1999 Chateau St. Jean Cing Cepage. I love this wine.

  17. about 20 months ago

    Chef Paul

    2001 Ornellaia la Serre, had a bottle two days ago, having another at work tomorrow. Pretty impressed with it…wasn’t expecting that much as a second, but after it breathed for a while, it was pretty tasty.

  18. about 20 months ago

    Bossman

    Short time viewer, lurker no more. Great episode, as one has come to expect. Tattoos and spiked hair indeed, har! I’m bummed that I spend a lot of time in Chicago but won’t be there this week.

    QOTD - Grant Burge Meshach Shiraz 2001 courtesy of WL sale.

  19. about 20 months ago

    Dr. J. L. Sifuentes

    Nice episode Gary. QOTD: Having a Stag’s Leap Wine Cellars Cask 23 Cab with a fine Allen Brother’s steak to celebrate my Fantasy Basketball team winning the league championship.

  20. about 20 months ago

    Kevin Macchi

    Maybe if I can find a few friends I would like to make some italian food with ingredients from the North end of Boston and try a vertical of Tiganello starting with the 98.

  21. about 20 months ago

    Bobinnati

    Just thought I’d tack on one more comment about letting wine stand. Based on GV’s reco, I bought several bottles of the Segal’s Cabernet Sauvignon from the not too distant kosher wines episode. I opened one up on Monday of this week and frankly, I was a little disappointed at the pop and pour stage. I thought it was thin and rather one dimensional without a lot of complexity. Well, I don’t drink more than about 6 oz. a day usually, so I Vacu-vin-ed it and let it sit and drank a glass every day with Vacu-vin treatment each night. I am sitting here finishing the last glass today, which is three days after opening and danged if this is not a much better wine than the one I drank the first day! The nose is more inviting, the complexity is greater and the finish is much longer. I guess this is just an indication that there is no standard way to treat wine and that it is very much a question of the grape, the type of wine, the age and other factors.

  22. about 20 months ago

    Clifford James

    As promised, I’m going to open that bottle of 1995 Chat Ferriere Margaux that you reviewed a few Fridays ago! Darcey and I will drink every drop!!!

    Also, Gary, I have always heard Pinotage pronounced the way you pronounce it. I also looked it up here: http://www.klwines.com/glossary.asp#P

    Thanks for all that you do!

  23. about 20 months ago

    Gman

    QOTD:I think I might have a 1996 Bdx from Chat. Simard that I purchase from a competitor of yours that brought them straight from the cellar of the chateau. Not earth-shattering, but, I hope nice. I have been buying wines to put away for a few years, but not all of its mature yet. (Am avoiding the Ridge Montebello Vertical for a future date.)
    -G

  24. about 20 months ago

    Tom Haas

    QOD: Haan 2000 Wilhelmus Barissa Valley with a big juicy steak.

  25. about 20 months ago

    George A

    Am I the only one who has the links below Gary and not to his left as he keeps pointing? Gary, point down…….

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