Total Request Vaynerchuk

Total Request Vaynerchuk - Episode #261

June 21, 2007

Gary Attacks 4 wines that were requested to be tasted and tries to add his 2 cents on em!

Having trouble viewing this video? Try the Quicktime version.

Comments on this episode(311) Leave a comment ›

“Sebastiani Cab was one of my favorites back in the mid-80’s when I w…” by Grif
“1999 Sebastiani Merlot was one of my first go to value wines. Now I c…” by thefanjestic
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Wines tasted in this episode:

2004 Laird Red Hen Ranch ChardonnayNapa Chardonnay
2005 Guillaume Gros El Nino Loco Cotes Du LuberonVentoux/Luberon/Nimes
2004 Sebastiani Sonoma Cask Cab SauvSonoma Cabernet Sauvignon
2003 Chateau Raymond LafonSauternes and Other Dessert

Links mentioned in todays episode.

311 Responses

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about 4 weeks ago

Grif
Sebastiani Cab was one of my favorites back in the mid-80’s when I was most into wine. I’m finally back. I bought a couple of 2005 Sebastiani Cabs. I haven’t started drinking any ’05’s yet but I’ll probably have one by the end of ’08. The Oak Mon is one of my best buds!
about 2 months ago

thefanjestic
1999 Sebastiani Merlot was one of my first go to value wines. Now I couldn’t tell you the last time I had one of their wines. Funny how our palates change!
about 4 months ago

Outpost
I love blue cheese - the more mold, variety of colors, stinkiness, etc the better. Also - any really good creamy goat cheese (with fig and caramelized onion, balsamic syrup on a pizza) - spectacular. The next time I make it I’m opening a good sauternes.
about 4 months ago

Valentin
I doesn’t depend soley on the cheese varietal but also if it is a “industrial” cheese or an artisanal one. Best cheese countries in subsequent order: France, Italy, Switzerland. Good old classics: Roquefort (the king of all cheeses), Munstair, Parmesan (Parmiggiano), Gorgonzola. Also good: Stilton from England and old artisanal Gouda from Holland.
about 7 months ago

Washington 101
QOTD: Favorite cheese is the Rogue Creamery’s Smoked Blue
The Sebastiani just won a tasting of “The Best Red Under ~$15″ that I hosted last weekend. We had wine lovers from both ends of the spectrum, but we were mainly people with average palettes. Anyways, we tasted it against 13 other wines of various varietals and regions. The wines were compiled by guests bringing their favorite 1 or 2 wines fitting the theme. The winning wine was simply the wine with the most first place votes. Here’s the wine list:
2004 Artazuri Garnacha
2004 Las Rocas Garnacha
2005 Ghost of 413 Red
2005 Saviah The Jack
2005 Caparzo Sangiovese Toscana
2005 Podere Ruggeri Corsini Barbera d’alba
2004 Sebastiani Sonoma County Cabernet Sauvignon
2005 Sagelands Four Corners Merlot
2002 Sagelands Freddie’s Blend
2005 Hedges C.M.S. Red
2005 Desert Wind Ruah
2005 Thorn Clarke Shotfire Shiraz
2004 Sanguineti Nessun Dorma Super Tuscan
200? Charles Shaw Merlot
about 10 months ago

mcj
QOTD: Cheese is a bit like wine for me in that I have a hard time remembering the names of stuff I’ve had - especially if it’s French. That said, I love blue cheese, lots of English/Welsh cheese, and lots of French and Belgian cheeses (particularly the stinky ones).
about 10 months ago

Daniel Rymer
Answer of the day: Herrgardsost from Sweden. This cheese is amazingly versitle. I use it to make pesto, eat it with pesto, eat it with bread veggies, cook it up in lasagna, eat it on top of pizza… Unfortunately I only get about 4lbs of it a year when someone from my family travels over. If you’re ever in Sweden, you must try it (it’s very common there).
about 10 months ago

Kathleen
Brie… or smoked gouda… no, definitely Brie.
Yum,
Kathleen
about 10 months ago

dkeck
Gary, Back from camping. Had some great wine while sitting around the camp fire talking to friends about you.

QOTD: Any stinky cheese is great cheese. I love the combination of wine, fresh cut fruit and some good old stinky cheese, combination made in heaven!
about 10 months ago

kirk
QOTD: Delice de Bourgogne triple cream cheese! It is a cross between butter and a heart attack! This is one of the most decadent delights one can spread on crusty bread. (Yet another vice.)
about 10 months ago

Mark
Not lurking anymore! Popped the comment cherry. Love the episode!
about 10 months ago

Mike Erdely
QOTD: I’m going to go simple, everyday on your ass: Cracker Barrel Extra Sharp Cheddar. Throw one of the precut ones on a Jimmy Dean sausage biscuit and you’re in heaven.
about 10 months ago

Bobinnati
FINALLY got the QT version of the video to work. Good episode. Soft goat cheese is my hands-down favorite, so I will have to look for some of today’s feature. I just had some honey goat cheese with a Kim Crawford Sauvignon Blanc and some whole wheat crackers. Talk about heaven!
about 10 months ago

GMH
Can’t wait to try the Sauternes. I love your show! My husband and I are addicted.

Favorite cheese? A good English Cheshire.

Guess I’m not a lurker anymore.
about 10 months ago

Geoff
Still having trouble with the video, including Quicktime version
about 10 months ago

Paulo
I know it’s been said a few times already, but you have to try the Humboldt Fog Cheese. It is delicious and really interesting.
about 10 months ago

Jeremy
QOTD: I’d put pepper jack on anything, easily my favorite
about 10 months ago

Jerry Chacon
Great show. I will have to try to track down that Sauternes — the 2005 pre-arrival is being sold for $50 at my local wine shop — klwines.com — but I will have to keep looking for the 2003.

QOTD: Sorry, I am boring, but nothing is better for me than Canadian Black Diamond Cheddar. My 4 year old daughter does the stinky cheese like it is going out of style, but stinky cheese is just not my thing.
about 10 months ago

daniel von trier
Interesting show, especially the Sauterne.

QOTD: This is perhaps a bit ordinary, but my favorite cheese at the moment is an aged Gruyere that I get at the market here in Trier, which is aged about 18 mos. to 2 years, I think.

It’s got a lot of the virtues of a parmeggiano-reggiano cheese, or of a 2-year-old Gouda: in hardness (medium), with those developed salt crystals that give that occasional crunch. But it’s also got that unique Gruyere-y-ness, that slight hint of onions and sourness in the mouth. Lovin’ it.

Another favorite of mine is the Crottin goat cheese, those tiny little rounds of it you can get … goes great on freshly baked bread with raspberry or black currant jam.

DvT
about 10 months ago

Jim H.
QOTD: Humboldt Fog Goat is my all-time favorite.
I must seek out the “Bell” however. I also have not thought of goat cheese with Sauternes either. I gotta “give that a whirl”.

Cheers, Gary
about 10 months ago

JayZee
Nice episode, Gary. I will have to seek out the Sauternes and the El Nino.

QOTD: My favorite cheese of all time is (and there are SO many) Morbiere. I just love the creaminess with the stripe of mold in the middle to give it some funkiness. Really good with “Old World” wines.
about 10 months ago

Rick McQ
Moliterno Black Truffle Cheese - WL $19.99 lb - IS AWSOME!!!!
about 10 months ago

VinoVixen
Just catching up on past episodes and had to respond to this
QOTD: hands down Explorateur! Wonderful soft, buttery French cheese made from cow’s milk. Excellent with fruit and champagne! Next would bea hard extra aged Guoda!
about 10 months ago

Freddy
corso vecchiu. gary next time you try a sauternes can you tell us how the flavor profile, aromas, finish, etc compare say to a 2001 d’Yquem for those of us who have never had the d’Yquem. I have had the 2003 coutet and i love it. just wondering what your experience is with the different sauternes
about 10 months ago

thirstygreek
Gary did u have a cup of coffee prior to this episode?