Psssst, I Got A Secret – Episode #410

February 18, 2008

Gary Vaynerchuk tells you about an area that’s producing some of the most interesting wines in the world.

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Comments on this episode(242) Leave a comment ›

“QOTD: I fear I may have the missed the boat, if it’s blown up in recen…” by richardvinifera
“Although I’m among those sorry to have the St. Aubin secret outed (it’…” by The Winemeister
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Wines tasted in this episode:

2005 Langoureau St Aubin 1er Cru En RemillySt. Aubin Blanc
2005 Vincent Girardin Murgers Des Dents De Chien St AubinSt. Aubin Blanc
2005 Hubert Lamy St. Aubin Clos ChatenniereSt. Aubin Blanc

242 Responses

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February 19, 2008

jseeds
QOTD….Haven’t tried many white burgs…let alone any St. Aubins….what’s holding me back? Rieslings and $$$

great show today – thanks for sharing the secrets…
February 19, 2008

Bernie Bearnaise
I’ll refer to this episode as the pajama show. It felt like you just woke up from a nappy nap and Mott started rolling…Content wise this show was short and full of secret information.

Burgundy and Bordeaux are my traditional haunts and St. Aubin is a good place to find value. At one point I was a Beverage manager for a seafood restaurant and along with the Puligny-,Chassagne- and Batard-Montrachets we had the Meursault and Chablis covered. My value part of the list had St. Aubin, St. Veran, Montagny and Macon. I cannot forget mentioning Pouilly-Fuisse but that is pricier. Corton-Charlamagne didn’t make it to my list as it was difficult to get and very pricey. The three most important factors in Burgundy are terroir, terroir, terroir. Veins of chalky marl occur in the soils of the best vinyards and add a minerality and complexity. For those who sadly think “anything but chardonnay” these wines would be a revelation.

There also are value villages for reds in the Cotes de Nuits at the Northern end of the Cote D’or. This would be an excellent counterpart episode to the St. Aubin Pajama Party.

BB
February 19, 2008

Ryan D
QotD: Wife doesn’t like white wine so it’s hard to justify purchasing one.
February 19, 2008

SaraMHCRU
I’d love to try some. Maybe next time I have a little surplus in the wine budget.
February 19, 2008

Jaybird
Hey Gary, did you get oak poisoning?
I am not a fan of chardonnay, but then I have only had Cali Chards. I know white burgundy is supposed to be an entirely different venture, this show was great motivation to pick some up and taste.
February 19, 2008

glenn
got turned onto St Aubin a few years ago down in LA. somme told us these wines do not shrink from the big name White Burgs and while they may not be as profound as their big name neighbors they are @ least fiscally approachable in a restaurant.

great region and solid show.

you have a rash today?
February 19, 2008

italianwinelover
OOTD: Never tried it, probably because of the price…budgets sometimes don’t always work.

Love the shorter format…sweet and to the point!!!

Thanks for sharing your secret!
February 19, 2008

Blake
QOTD: I can’t say I’ve ever seen it in my local stores. It will definitely be something I will keep my eye open for though. Great episode GV, but your shirt was getting out of control!
February 19, 2008

Mike Griffin
QOTD: The only thing holding me back would be the price point.
February 19, 2008

Lindsey
GV, your shirt button shenanigans were cracking me up today. First the half-tuck and now only buttoning 2 shirt buttons… you are so avant garde!

QOTD: I do not roll P. Diddy style and am not huge on the chards. I did try an Alsacian gewÃ¼rtztraminer on V-day though!
February 19, 2008

BobbyTiger
QOTD- 25 to 50 bones. Also, except for an occasional Torrentes, I don’t drink a lot of whites, particularly when it’s 25 degrees outside. Nice show. I like the 15-20 minute time slots you are using.
February 19, 2008

Fred
Nice episode. I’m starting my Italian wines study. A rest from Bordeaux for me.

Wooo..Dinner time. Nice.:)
February 19, 2008

YoungDave
Thanks for the Vaynertip, tough guy.

QOTD: The price… but considering the price point of white Burgundies surrounding this region, St Aubin seems like a no-brainer. Gracias.
February 19, 2008

winenerd
Nice show Gary, but whatÂ´s itching?
February 19, 2008

dave from Osaka (thunderball)
It’s too damn cold outside at the moment to be drinkng whites! This spring though I promise…
February 19, 2008

Ben Janssen South Australia
Gary I know this is your 5th or 6th episode but please make sure your buttons are done up. Your letting yourself go mate!
February 19, 2008

ERP
Nothing wrong with European cellars and Eric Sollman… I too have happened to find that his wines match well with pallet. compared to many other importers I would say he ranks in the top tier. At least its better then selecting a wine based on the brightly colored animal on the label….
February 19, 2008

Bundydb
I’ve never had one but I’m going to try one! Looks like someone had an itchy itch!
February 19, 2008

Oregon Sipper
QOTD: Cash baby…tax refund should be coming up soon

Loved this episode, keep up the good work…

- ORYGUN 4 LIFE
February 19, 2008

Dan C.
QOTD: Another raise i guess! lol, that and I’m just starting to get into whites, so i may save the st. Aubin for a little later in my palate development.

Thanks Gary, Fun show, It’s always nice to see you exited.
February 19, 2008

Primo Bo
QOTD: I’m always down for some REAL chard. I’m talkin Burg, not butter bandit. Its always kind of expensive though, and 05s are on the high end. I will keep my eyes peeled for St. Aubin though. Thanks for the great tip. I love bacon in my drinks (ie Northern Rhone, and Smoked beer)
February 19, 2008

Orville B
Ahh 47.00 US = 120 CDN in our Wineworld

Will have a look to see if I can find.(Then I will PAZZ)

JB
February 19, 2008

tim
great show!! I knew very little about this area in burgundy. But something I’ll definitely seek out…………Thanks.
February 18, 2008

nougat
Honestly, I probably won’t go out and buy a St. Aubin unless I’m at a restaurant and see one, or maybe if I go wine shopping with a buzz on.

Funny & interesting today Gary – nice!
February 18, 2008

eyezonwine
Phillipe LeHardi St. Aubin 1er Cru was the last that I had, and I gave it 89+ and felt it had some value at 17 bones.