Wild White Wines – Episode #386

January 15, 2008

Gary Vaynerchuk always says that white wines are dissed and deserve so much more credit for what they bring to the table! Gary today attacks some of the cooler whites in the shop!

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Comments on this episode(240) Leave a comment ›

“QOTD: Labelling in the old world, particularly France!…” by richardvinifera
“I love whites! I dont have enough from around the world, but I DIG me…” by Dessert Wine Nerd
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Wines tasted in this episode:

2006 Venge Family Bianco SpettroNapa Other White Wine
2006 Palmina Tocai FriulanoOther California White Wine
2006 St. Cosme Cotes Du Rhone BlancCotes du Rhone Blanc

Links mentioned in todays episode.

Cheese mentioned in todays episode.

Tomme Au Marc Jura Brandy

If you’d like additional help with the above item or would just like to know a little bit more, please email Justin Novello ( justin@winelibrary.com ).

240 Responses

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January 15, 2008

Moselman
Marc and Saubrey: Thank you, thank you, thank you. Most helpful!

QOTD: All of the above 100+ comments. But especially why my palate , with 40 years of quaffing wines, is unable to detect even a hint of about 80% of the flavours folks like GV find. (I used to think it was BS, but have found a high degree of consistency from apparently disassociated sources). But then again I can’t even curl my tongue except around a finger â€“ or some such.
January 15, 2008

MattyO
excellent stuff! i’m a huge fan of white wines but i need to get into that third wine. and i am dying to find some cheese to pair with wine. also, cool stuff, i just discovered a wine shop about 45 minutes away from me! i’ve been limited to krogers so far, so this is a red letter date for me! so i am pumped and excited and ready to start getting into serious wines and having fun. wooohooo!
January 15, 2008

Matt
QTOD: I get confused by all the different kinds of wines out there.
January 15, 2008

Rob Csenar
QOTD: Pairing wine with food. Second is knowing when a wine is peaking…or too young…or passed its prime.
January 15, 2008

Jack2112
I really need to change my iPhone ring. I kept thinking I was being called!

Nice episode though, I really enjoy the ones highlighting the more obscure whites, and I AGREE that they have a way of seducing even the most ardent red drinker when they are good.
January 15, 2008

Aleksandr
QOTD: How does one figure out which wine would be good to store for X amount of years so that it will be worth the most amount of money.

I watched the cellar episode again and the guy made a comment about a $120 bottle was now work about $2500 or something like that.
January 15, 2008

Shadowbird
QOTD: I’m weird like this, but I don’t understand “cellar wines” vs. “drinkable” wines.
January 15, 2008

CharacterLost
Lets dive in and do some “Nasal Huffing”
January 15, 2008

CharacterLost
Wow GV, great episode. I’m speechless

QOTD: pronoucing French. and trying to learn the sub regions and little districts of france.
January 15, 2008

steve
Whats up with sucking out eye balls, and still miss the sniffy sniff
January 15, 2008

SteveW
QOTD: Iâ€™m most confused about why their won’t be a “LINK IT UP MOTT” T-shirt.
January 15, 2008

FJDR
“food friendly”+”focused fruit factor” = f^5

QOTD: Too many things to mention, I be a novice.
January 15, 2008

laposte
QOTD:

Even after spending a week there this fall I still find Burgundy labels trying.

Thoughts on restaurant wine prices. Certainly wines are much cheaper at WL and all the restaurant does is pull the cork and washes the glass…not much different than a steak, much cheaper at the supermarket and all the restaurant does in grill it and plate it…a meal is much more than just food and wine…creating an environment to share with friends and family.
January 15, 2008

yathink2
OK, so. still new. guess what I did tonight? I opened a 2006 Kunde Sauvignon Blanc Estate Grown Magnolia Lane which was very good. This was before dinner… I made smoked PC, Pnbeans, and veggies. OK we, my son and I finished the Sav Blanc at dinner time. I opened and tasted the Cab sav Wellington that I got here recently and it was awsome. as soon as I paired it with food it went bitter? why????
January 15, 2008

pawncop
What is my confusion? My lack of a trained tasting sense. I am still so very much a rookie in the wine world, it is all still very confusing.

Sniffy sniff needs to stay!
January 15, 2008

wm mole
Thankyou for “smelling” the wine and telling us what it tastes like Gary, just exemplary young chap!

I’ve been getting my friggi…@$@%off..ah, I meant to say, enjoying the whites lately too.
January 15, 2008

JoeD.
WOW…GV IS PUMPED UP!!!!!AND BRINGING IT HARD TODAY!!…AND MOTT IS BREAKIN’ IT DOWN…HAHAAHA…LOVE IT!!!!!
January 15, 2008

Canadian Chris
Get someone to iron the shirtsky next time bud.

QOTD: Dissecting flavours is still confusing for me. I’ll read varietal notes, jump into a wine – ok it’s syrah I should be looking for cherries, plums, chocolate, spice – and won’t get past those notes. There are complicated aromas and flavours that come out as “plastic” or “barnyard” that you could likely take some time to dissect into the component aromas or flavours that make that up – identifying all of that is still confusing.
January 15, 2008

John J.
QOTD: I’m most confused about shipping. Why can’t certain states ship wine? It seems archaic.
January 15, 2008

Gabriel
I got an idea about the “sniffy-sniff” thing. Why not say “whiffy-whiff” instead because “let’s smell this wine” sounds really boring and beneath you. I mean, from a dude that busts out some kriss-kross lyrics at the beginning of his web show, come on! Maybe a little “wafty-waff”?

QOFD:

Being a mere fledgling in wines, as compared to the omniscient folks at wl.tv, many aspects of wine vex me. It’s as if I just haven’t reached the next level, kinda like in Dragon Warrior when you have those red slimes kick your ass because you just haven’t found enough money for a good sword yet. I also don’t think I’m experiencing good enough wines to be able to broaden my palate; we get mostly fake High-C, Cool-Aid, and fruitastic bombs from the O-Z. I have a hard time identifying that mystical mid palate, but I think it’s partially due to the crap wines here.

My lack of experience vexes me. Most of the folks here imbibe just so they can get a little drunky-drunk so I have to often follow suit instead of enjoying the wine. I must say though, after a glass or two, most wines taste better! Maybe you should do a drunky-drunk show.

Cheers,

G
January 15, 2008

Jason
QOTD: Just about everything. Just trying to sort through varietals, regions, drinking windows, cellaring, everything.

Thank goodness for Gary to help lead my through this abyss and slowly bring me to clarity.

I will say this, the one thing I do know is how much I love to drink this crazy juice.
January 15, 2008

E-Rock
QOTD = Those damn scores……….
January 15, 2008

Cassie
its like a match made in heaven! my wine vacation was to take a day trip to wine library that exact week! whooooo, im excited for the vayniac carnival!
January 15, 2008

Siggi from Iceland
QOTD: Well I can sometimes get a little bit carried away by some wines(not in the to much to drink kind a way) but they have so much crazy stuff so trying getting it to a point makes me sometimes crazy.
January 15, 2008

Lennyned
QOTD:

Why doesn’t wine smell and taste like GRAPES??????