Jeffrey Davies Talks About French Wines

Jeffrey Davies Talks About French Wines – Episode #374

December 19, 2007

Today Gary Vaynerchuk sits down with THE Jeffrey Davies and talks about France, Life and value in Bordeaux. This is a great episode and shows the respect Gary has for JD.

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Comments on this episode(308) Leave a comment ›

“Nice champagne….. I just pictured myself in Paris drinking this……..” by Eder
“Awesome guest…nice to have very knowledgeable guest in the show……..” by Adrian aka AnGkEr
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Wines tasted in this episode:

2004 Aiguilhe QuerreOther Red Bordeaux
2004 Chateau FaizeauSt Emilion
2002 Chateau BellevueOther Red Bordeaux
Legras Brut Rose ChampagneFrench Brut Rose

Links mentioned in todays episode.

308 Responses

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December 19, 2007

Zakk Forchilli
QOTD – Why not decant at home?
No ‘good’ reason..
Gonna watch episode 18 and check it out!

Loved JD!
Glad you had him on the show today.
December 19, 2007

jahlove
Great show. Davies is so smooth. A great personality and a great honor.

However, I do not always think its best to decant. For many red wines, even some whites, it does help. But it can also hurt. In the case of very old and delicate wines, I think it’s better to let them open in the glass. Even though they may contain a lot of sediment, older wines may not stand up to that kind of volatility. I have learned this the hard way.
December 19, 2007

Bernie Bearnaise
This was by far the best WLTV episode I have had the pleasure of watching. Dr. Peynaud (GBHS) is one of my heroes and is probably the man responsible for the modernization of winemaking. Along with Mr Davies Michel Rolland also learned at the feet of Emile Peynaud. I would hope that Mr. Davies could reprise his appearance soon with some more inside knowledge of Bordeaux history. Mr. Davies adeptly described the terroir and its proximity to well known Chateaus. He explained about Petit Verdot’s use as a color brightener and source of acid balance. As you go South of the Medoc and Margaux you get to Graves (Haut Brion) which literally translates to gravel. The use of the actual gravel from the vinyard as a prop was brilliant! In the Southern Cotes du Rhone you get the larger rounded stones (Galettes or Cailloux) that absorb the Sun’s warmth and radiate it back to the vines during the cool night.

Some earlier posts were trying to convert you from a fountain into a well…
You are so used to carrying the content yourself but I am seeing you evolve as a decent host that asked good questions and still interjected your independent view. I understand your off the cuff format where you taste and describe without any rehearsal. In earlier episodes involving expensive wines you would state that the wines were opened and decanted and poured back in the bottles. I couldn’t agree with Mr. Davies more that a little chill on a red wine is a good thing. You know how you complain about the excessive heat of a 14.5% Aussie FB? Well a little cellar temp would fix some of that for you. White wine on the other hand is often served too cold and should be given a chance to open up if you really want to experience the tertiary flavors. The exception and sacriledge is serving a 94 scoring Champagne at room temp. Who would ever drink it like that? Get out the ice bucket next time and pop it live for the education of how to open Champagne properly before its too late on New Years Eve and someone gets hurt.

Keep up the good work and I’ll be seeing you on Prime time in your own slot someday soon because you are too good at what you do.

To pour is fine, to decant is devine…For those who thought it was an expensive accessory you can usually find decanters at second hand shops on the cheap. Just remember to look for the wide base or duck type that allows a generous surface area and not the tall ornamental type that is used for spirits.
December 19, 2007

Fred Liu
Now, I know why GV said JD is a legend. So knowledgeable, full-bodied but gentle, just like some great Bordeaux has been cellared for decades.

A very different and great episode on WLTV, maybe the ever best guest host.
This episode just remind me a topic Gary selected months ago, reflection.

Excellent, thank you, all two, Gary and Mr Jeffrey Davies.
December 19, 2007

Robin C
QOTD: After Gary’s show on decanting I bought a decanter – super inexpensive from a discount store, but looks like the Riedel one. The store thought it was a vase and put it in with the vases. Sometimes I forget about it, but it works particularly well with Cabs and Pinots. I haven’t found it to help Zins.
To skip back an episode or two, did anyone take pictures when Gary was drugged and taped to the couch?
December 19, 2007

Grapedigger
AWESOME episode…This was full of content alright. I did not know before that JD was involved in Ch Kefraya Comte De M, on of my favorite Lebanese wine (GV, you need to feature this wine sometime..enough with the Musar hipe)…
QOTD. I always decant my cheap or expensive wine…
Cheers
December 19, 2007

Tom Renn
Great show. I have been decanting my wines more and more lately and it does make a big difference. I like to taste and grade the wine right after I pop it then decant for a day and grade it again.
December 19, 2007

Jaybird
Great episode tonight, a lot of good information. I do have a question about the temp. when decanting. My cellar temp has dropped between 50-52 could I leave there and decant or should I decant at drinking temp 60-65?

QOTD I actually had a wine that was decanted for about 4 hours tonight and it vwas the best wine I have ever had 1983 Chateau Margaux. For older vintages you really should, especially because of sediment. You gotta let the wine breath also… if you held your breath for a minute how good does it feel when you take that first deep breath
December 19, 2007

Carl O.
Man, what a treat to have such a wine authority on the show. Great–I mean superb episode. Thanks for bringing the thunder to my home.
December 19, 2007

LB in KS
…”he say’s with a sheepish grin”…Laugh my ASS OFF!!!!!! I will have to what this one again tomorrow…whole lotta good stuff here. thanks!
December 19, 2007

The Original Marc
Am I the only one that thinks the guy next to Gary had an uncanny similarity to Sir Gary Vaynerchuk?
December 19, 2007

Grasshopper
Only last pat on my freind GV’s back….

Nice Bottle Management!!!
December 19, 2007

Grasshopper
I am such a scatter brain…..forogt qotd

QOYD – since EP 18, I decant almost all my reds even if just splash and pour into the decanter…special or bigger/tighter varietals get at least a couple hours.

Cheers!
December 19, 2007

Grasshopper
What a wonderful episode. Mr. Davies is incredibly knowedgeable and seems like such a Gentlemen!! He even out analogized the King of Analogies on oak being “makeup” when applied to heavy……..nice!

Couple housekeeping issues;

“Double Dueces” also affectionately know as “Little Joe” for anyone who likes to toss the dice…:)

“Sheep bung hole”.. GV, how did you train your pallet for that??..;)

I know I touched on this yesterday, but now I have to ask you take the rest of the year off! I can not sit here and watch/hear about another wine I want to own…and now your evening throwing in rocks from the vineyard!!!…..my trigger finger is itching and I need counceling….”STOP ME BEFORE I BUY AGAIN!!!!!!

Great job Sensei!

Hopper
December 19, 2007

Jason Chu
QOTD: I will!

A very informational episode
December 19, 2007

Paul M
Great episode, such wine credibility, really nice to have someone like him give a nod to WLTV.

QOTD: I decant most reds, even if it is just to filter (as more and more wines seem to be going unfiltered) and aerate in a wide mouth decanter and then pour back into the bottle (rinsed if it has sediment) if it is ready to go.
December 19, 2007

David Dickinson
I decant all reds. Learned this early in my wine education but it was reinforced greatly by Gary. Thanks Gary. Great show.
December 19, 2007

RAY
GREAT SHOW
REALLY ENJOYED
SUCH PASSION
December 19, 2007

HuskerJamie
QOTD: That’s a great idea, I’ll look for one somewhere here in Lincoln. Bed Bath and Beyond?
December 19, 2007

tyson crosbie
Before WLTV it was always pop and pour. There were various times I tried looking for some information online such as what temperature to serve each kind of wine etc. etc. Never really getting to far into it, I suppose I was intimidated by the wine world.

So the only answer I have for the QOTD is ignorance.

–LIR (lurker in recovery)
December 19, 2007

Rice
AWESOME SHOW… period.
QOTD: The decanter is has been on the radar, so for now I can only pour and wait for my biga$$ glass to do it, but I wait while talking stories with family and friends so it all works out fine. I’ll get off my lazy rear and get one… y’er right, pop-n-pour is so easy.
December 19, 2007

VinOrecul
Jeffrey Davies TKO! GV hung in there with the punches but hands down man.

This is absolute proof that there is hope for Californians(2evolve!). IMHO.

Decant hell M.Fing. Yeah…thats the same as serving beer in a frozen glass on a hot day after work.

GV, peace with a some lurker love bro, keep it coming.

Is this show enough pressure to make me purchase from the the WL? Hrmmmm.

It is so worth the price to buy these wines and compare palates with GV and JD…I only wish YOU two would have made direct tasting notes for each bottle as a follow up.

Hats off!
December 19, 2007

Dave Canada
That was a great show!!!!!!!
QOTD – I decant 95% of my reds so I am fully on board!!!
December 19, 2007

laposte
QOTD:
My son is a chef, he has always encouraged me to decant every bottle we drink…excellent advise.
December 19, 2007

Darlene O.
Whoa!! Great episode!! Loved it Gary, and by-the-by, JD is a cutie!! Sexy as hell!! OK, back to the QOD: I do decant, but usually the more old-world wines. If find new-world wines almost fall out after decanting.