Arizona Wine Show – Episode #705

July 15, 2009

Gary Vaynerchuk tastes 3 Arizona wines in honor of our Phoenix native Nathan the Intern.

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Comments on this episode(237) Leave a comment ›

“Beer butt or beer can chicken is one of my favorites. A little bit of …” by Justin
“My cousin’s Boy Friend makes the best BBQ chicken. But he doesn’t make…” by David White
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Wines tasted in this episode:

2008 2005 Kokoelli Private Reserve Shiraz
2006 Pillsbury Roan Red
2005 Callaghan Z5

Links mentioned in todays episode.

The “Crush It!” announcement page

237 Responses

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July 16, 2009

roy josephson
i was happy to learn that there are some drinkable wines produced there. i go to arizona at least twice a year and make a point of trying local wines when they are available. unfortunately i haven’t found any i would order again.
July 16, 2009

Matt T
Great episode today Gary.

QOTD : It depends on my mood. Anywhere from BBQ to in a salad.
July 16, 2009

Chalz
Love…Love…Love when you take the camera and go on an adventure at WL. A little mesy up there on the third floor!!

QOTD: Breaded and fried…gotta love anything fired, with mashed potatoes…oh yeah!!
July 16, 2009

Jason S.
QOTD: BBQ
July 16, 2009

MaRc
Wine world?…more like you’re gonna dig into the chook world now!
Btw, did you just ate some red bean/ azuki beans?? Cool aspect!

QOTD: prob roast chicken!
July 16, 2009

ktf
Have you ever just sat down with a bucket of Kentucky fried outside where you can just throw the bones anywhere and eat it until it is gone. Neither have I but it would be a blast. ( Hope you have your colestrol in check)
July 16, 2009

Monique
Thanks for the Arizona episode. I lived in AZ for almost 30 years before moving back to the East. Explored AZ “wine country” in the southern desert..Sonoita, Elgin, fun to see vineyards in the land of cacti and gila monsters. I appreciated Callahan wines the most of the State’s offerings, found some interesting reds near the Mexico border. Maybe a review of “Rattlesnake Red” out of Nogales?
Maybe not.

QOTD: Chicken Tacos at Pepe’s Taco Villa on Phoenix.
July 16, 2009

Fasciano
QOTD: butterflied brick, french flavors.
July 16, 2009

Scott
P.S. Pizza Vino Joe’s QOTD response blew my mind.

“I to take the hind quarter pieces and brine them in a salted apple juice over night; then smoke them for a few hours and then finish on the grill.”

Thanks Joe. Now I have to buy a smoker!
July 16, 2009

Scott
Gotta agree with Mark, “beer-butt” or beer can chicken is the only way to eat chicken. You get a deliciously crispy exterior from the convection cooking of the grill and mouth-wateringly juicy meat that’s damn hard to dry out thanks to the steam from the beer. Just make sure you make or get a good spice rub and work it under the skin of the chicken before cooking (and put some in the beer!). Spice rub on the outside of the chicken makes the skin taste good. Spice rub under the skin makes the WHOLE CHICKEN taste good.

Also, tangentially, a couple episodes back you read a comment from a viewer who criticized your style and blamed it on your Russian blood. Let me just plead with you to ignore that comment entirely. Your style is (partly) what got you here today. For every one viewer like that one there are 20 to 50 who watch because of your style. It was hard to watch you try to avoid saying “play” for the rest of the episode. Let Gary be Gary! Viva WLTV!
July 16, 2009

MarcBelgium
Arizona wines!! I didn’t know they make wines in Arizona and after this episode I know why.
Besides, non of these wines are available in Belgium or in Europe.

The wines in this episode where not that interesting but the show itself was very nice to look at.

QOTD. I have dozens of likes. With lemon, roasted, truffled, in risotto, in saltcrust, fried, …… but the one I love the most is ….. can’t decide.
July 16, 2009

C-Lo
So I’m really diggin the whole “taking it to the streets” feel with the moving camera; it’s the surprise factor that makes it awesome. So I’m thinking for a few episodes you and Mott should walk down to the floor with the camera, go to the checkout line, and whatever the customer who you’re talking to is buying – that’s what you’re tasting on that episode. That could make for some entertaining tastings.

QOTD: rotisserie. Hands down. I’ll take down the whole chicken in one sitting, no questions asked.

Keep it real.
July 16, 2009

Vinod V.
QOTD: rendang, tandoori, or sashimi. Yes, chicken sashimi.
July 16, 2009

Gibb Brown
most random train of thought ever , qotd, fried.
July 16, 2009

Ryan D
QotD: My wife has a recipe where you make a hot chicken sandwich doused with a homemade red pepper oil/vinegar dressing-like sauce topped with goat cheese.

A distant second are good and spicy Buffalo wings.
July 16, 2009

Mark
It may not go with wine.. however, “beer butt” chicken cook over indirect heat on a charcoal grill is the best way to cook chicken
July 16, 2009

paul testa
Check the itunes address. The show isn’t downloading.
July 16, 2009

Kittysafe
Gotta go with grilled tequila chicken with grilled veggies.

Good show, finally caught up on a week’s worth of shows, good times.
Gotta love those Wine Library marathons!
July 16, 2009

jwhi
Gary – keep trying those new wines and expanding your palate so we don’t have to waste money in the name of expanding our pal.

QOTD – chicken parm (with fresh tomato sauce and fresh mozz), of course!
July 16, 2009

Uncle Meate
Good pace for the show, Gary. Great man-on-the-spot camera work Mott!
I’ll hafta pazzzzz on those AZ vinos.

AotD: Marinated overnight in Italian dressing and slow cooked over a campfire served with a good Chianti.

PS-Any shows coming up on Alaskan Ice Wines?
July 16, 2009

Pizza Vino Joe
My rule of thumb for wines from the other 47 states is if you take the price and divide in in half; you then have the price that the wine should be sold for. This definitely holds for Ohio with the exception of Riesling which has a chance to be fairly priced.

QOTD: I to take the hind quarter pieces and brine them in a salted apple juice over night; then smoke them for a few hours and then finish on the grill.
July 16, 2009

Spiderfarm
QOTD Crisp skinned Honey Roasted chicken with Sweet Corn on the Cob.

It may be the subconcious vegetable “link” from your analysis of Mott’s “Likes/dislikes”, (As in: -Its good -but he doesn’t like it!)
July 16, 2009

dmg
QOTD: That’s easy – Beer can chicken.
July 16, 2009

Francesco
QOTD: Spicey fried chicken
July 16, 2009

Anders
Arizona wines, have to check if they sell those in my country (Sweden)… Nope, they don’t.

QOTD: Chicken cooked in claypot with lots of root vegetable, seasoned with herbs, served with rice and a nice rhone wine