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(317) Leave a comment ›

“QOTD: I like mild cheeses, so jonge boerenkaas (mild Gouda variant) is…” by Phredd
“Catching up on past episodes from before I learned about the show…QO…” by Howie
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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.

317 Responses

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July 6, 2009

Phredd
QOTD: I like mild cheeses, so jonge boerenkaas (mild Gouda variant) is the best I’ve ever had. It helps that I was in Holland at the time I first tasted it….
February 10, 2009

Howie
Catching up on past episodes from before I learned about the show…QOTD – Lately I have been enjoying Paranno which I believe is a Gouda cheese. Great with a lot of Red wines…
January 22, 2009

fred
so much to say…
September 13, 2008

topdog
I stumbled onto this because I was looking for info on some goat cheese I bought at Whole Foods recently. The label just said Legendary Goat Cheese. (OMG soooo good. It’s imported and that’s all I know). I really enjoyed watching this episode of your show and will continue to do so with more recent ones. Thanks!!
July 19, 2008

Dessert Wine Nerd
A Stone Cold Steve Austin belt? Are you serious? Youre too much, Gary. Between your props, antics, and at times crazy dialouge you have me rolling at times. I like the notes on the 2005 Guillaume. I do so enjoy reading a good book whilst listening to some classical music. Can I get some shout outs for some Franz Liszt? The Lafon sounds heavenly. I loved your first reaction on it. I recently scored a full bottle of 2005 La Tour Sauternes at Costco (thank you Costco, once again), then saw a HALF bottle of it at a wine shop for $83. BAM! (once again, NOT an Emeril BAM!) Bargin? QOTD: Ive never really gotten into cheese as far as the stuff from Europe, the goat cheeses, stinky cheeses, etc. I know, I know. I do loved smoked cheeses, though. A favorite? I dont want to dissapoint and say cheddar, so I might have to go with provelone. I love it on grilled sandwiches.
July 10, 2008

Oakmon's BF
Sebastiani Cab was probably the first wine that I ever declared to be my favorite. Iâ€™m not sure how long ago that was but Iâ€™m just having my first one in over 20 years. Man this is major league oak, and I love it. Itâ€™s a 2005 which is a year later than the vintage you tasted which makes sense since itâ€™s now a little more than a year since you made that episode. I like when you do a wine I have and/or like. It doesnâ€™t matter to me if we donâ€™t see eye to eye on it. Going forward I plan to add it to the mix by buying one or two bottles every vintage.
April 17, 2008

Grif
Sebastiani Cab was one of my favorites back in the mid-80â€™s when I was most into wine. Iâ€™m finally back. I bought a couple of 2005 Sebastiani Cabs. I havenâ€™t started drinking any â€™05â€™s yet but Iâ€™ll probably have one by the end of â€™08. The Oak Mon is one of my best buds!
February 15, 2008

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!
January 2, 2008

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.
January 1, 2008

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.
September 18, 2007

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 Freddieâ€™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
July 17, 2007

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).
July 15, 2007

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).
July 5, 2007

Kathleen
Brie… or smoked gouda… no, definitely Brie.
Yum,
Kathleen
July 2, 2007

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!
June 30, 2007

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.)
June 30, 2007

Mark
Not lurking anymore! Popped the comment cherry. Love the episode!
June 30, 2007

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.
June 28, 2007

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!
June 28, 2007

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.
June 27, 2007

Geoff
Still having trouble with the video, including Quicktime version
June 26, 2007

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.
June 26, 2007

Jeremy
QOTD: I’d put pepper jack on anything, easily my favorite
June 26, 2007

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.
June 26, 2007

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