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!

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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
  • View all 311 ›

Wines tasted in this episode:

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

    Links mentioned in todays episode.

    311 Responses

    Pages: [13] 12 11 10 9 8 7 6 5 4 31 » Show All

    1. 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!

    2. 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!

    3. 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.

    4. 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.

    5. 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

    6. 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).

    7. 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).

    8. about 10 months ago

      Kathleen

      Brie… or smoked gouda… no, definitely Brie.
      Yum,
      Kathleen

    9. 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!

    10. 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.)

    11. about 10 months ago

      Mark

      Not lurking anymore! Popped the comment cherry. Love the episode!

    12. 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.

    13. 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!

    14. 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. :)

    15. about 10 months ago

      Geoff

      Still having trouble with the video, including Quicktime version

    16. 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.

    17. about 10 months ago

      Jeremy

      QOTD: I’d put pepper jack on anything, easily my favorite

    18. 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.

    19. 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

    20. 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

    21. 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.

    22. about 10 months ago

      Rick McQ

      Moliterno Black Truffle Cheese - WL $19.99 lb - IS AWSOME!!!!

    23. 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!

    24. 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

    25. about 10 months ago

      thirstygreek

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

    Pages: [13] 12 11 10 9 8 7 6 5 4 31 » Show All

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