4 ways to try 1 wine with Gary Vaynerchuk

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

April 18, 2007

Wines tasted in this episode:

2004 Kanonkop Pinotage
2004 Kanonkop Pinotage
2004 Kanonkop Pinotage
2004 Kanonkop Pinotage

Links mentioned in todays episode.

Today Gary tries the same wine 4 times and he thinks you’ll like the reasoning.

Having trouble seeing this video? Click here for the Quicktime version

151 Responses

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November 15, 2009

John J.
Really cool episode btw Gary, hope to see you did more episodes in the future that way where there was alot of evolution between the wines. I know you’d definitely see that with a nice vin jaune.
November 15, 2009

John J.
qotd well its not quite your 75 bordeaux Gary, but I gotta 95 special select caymus i’m gonna pop in a couple weeks. I keep hearing those are peaking this year.

oh and it’s pin-no-targe actually. soft ‘i’ in pin, and ‘targe like it rhymes with ‘large’, believe it or not.

A vin jaune episode would be cool gary.
April 25, 2009

bt86
by the by, I think they pronounce it

pin-o-tahj or pinnow-tahj

rather than peen-o-tahj
March 24, 2009

DKBlurker
Just found this in archive, having just enjoyed the 2006 Kanonkop Pinotage last month. Really liked the “same wine, four ways” tasting and would like to see your try it again, maybe add another variable, temperature. Some like reds at room temp, others like it a little cooler, would make it interesting. Thanks for a good show as always!
April 30, 2008

TeeKay
I think red wines are much stronger than white ones. It is interesting to do the same experiment with white wines.
August 21, 2007

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 … [...]
June 26, 2007

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!) [...]
May 23, 2007

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!
May 22, 2007

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
April 27, 2007

Jen
Now this one I HAD missed……
April 26, 2007

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!
April 25, 2007

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.
April 21, 2007

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).
April 20, 2007

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.
April 20, 2007

Matt the Lurker
Great QOTD, will do. Sir, yes sir!!
April 20, 2007

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 !!???????
April 20, 2007

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
April 20, 2007

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!
April 19, 2007

cpd
QOTD – I have to work this weekend…rats.
April 19, 2007

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.
April 19, 2007

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.
April 19, 2007

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.
April 19, 2007

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.
April 19, 2007

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.
April 19, 2007

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.