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EP 965 Tasting with Sommelier Michael Madrigale from Bar Boulud

Gary Vaynerchuk tastes with Michael Madrigale of Bar Boulud in New York City and they speak about the wine industry and how Michael became a sommelier. They discuss and taste two wines from Michael’s by the glass program, where he opens up older vintages of large format bottles and charges his cost.

Wines tasted in this episode:

2004 Bernard Morey et Fils Chassagne Montrachet Morgeot Premier Cru
1990 Domaine Clusel Roch Cote Rotie Les Grandes Places

Links mentioned in todays episode.


Latest Comment:

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luca bercelli

94/100

Line of the day (one of the best ever). The guest was talking about his ex-girlfriend and I’m sure he didn’t realise the double entendre when he followed up with ‘let’s get lubricated’. Also GV came out with ’10 Crack Commandments’ which I hadn’t heard of before.

Great show, loads of info, GV nerding it up…doesn’t get much better

Tags: Cote-Rotie, cru, French, red, review, Video, white, wine, wines

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  • Randall

    I think that was a Fantastic answer…

    😉

  • Randall

    Serious sarcasm. I like it.

  • Anonymous

    I am favorably impressed when the som tastes my wine first as I really expect it. It is also good business as well. Would love the opportunity to do the big bottle tasting as I will be in NYC in February.

  • Anonymous

    lol. I actually wasn’t being sarcastic. I figured few words would convey an understated sense of appreciation. oops.

  • Randall

    Wow. Jazz, classical and Pinot Noir. Do you have a sister, Michael? 😉
    Really enjoyed this. TTS usually seems to find Great guests, and this ep was no exception.

    QOTD: I hate to cop out, but look below for John_J’s answer. I doubt I could have said it any more eloquently…

  • That is a solid and quick witted line!

  • Randall

    Either way, I still agree.
    imo us regulars Always appreciate a new show just because it brings (ideally) a new level of appreciation of wine, etc to our lives.

  • Anonymous

    I was a wine tender, so I love it…… Can’t tell you how many bottles I sold that people tasted and”loved”that were corked, cooked, or oxidized. I actualy pulled a few bottles against peoples wishes caused I could smell them from clearing there table, after they were glad I did!

  • Me too! I want to break in with a magnum and get up to a nebuchadnezzar. I just hope I can find the storage space and the bread.

  • LurkerKing

    Dear SniffySmith,

    I have seen Scarface 47 times (I keep count). The number four commandment, according to Christopher Wallace, is one and the same with the rule which you mentioned as being stated by Mr. Lopez. It is the same rule from the same game yet numbered differently. However, one might argue that Mr. Wallace’s discussion of the rule possesses somewhat superior “flow”. While either may be properly referenced as an authority on the subject, in this instance, the more proper reference is to Mr. Wallace as Gary specifically mentions him in the episode. Thank you and have a wonderful week.
    B- Strong Effort.

    Best,

    Professor D… ughh I mean…Lurker King

    😉

  • QOTD: I say if he happens to taste at the table then fine, the back of the restaurant not so much…

  • Randall

    Au contraire, mi amigo. Mr Wallace’s use of said expression was derived, most likely, Directly from the line in the movie. Therefore, Mr. Lopez gets the acknowledgment as being superior and the authoritative reference point. But although you were obviously mentioning this quote because of the Wallace reference in the ep, this hardly merits your assertion that this quote should be “more properly” attributed to Mr. Wallace….
    😉

  • “Mott, this is your chance to step up.” haha

    QOTD: I’ve never had a wine poured for me by a sommelier (CKC), but I wouldn’t mind them tasting it before he/she poured me a glass. Some people don’t seem to feel the same way. Good Episode. Knowledgeable guest : ) Interesting Link vvvvv

    “Mott, this is your chance to step up.” haha

    QOTD: I’ve never had a wine poured for me by a sommelier (CKC), but I wouldn’t mind them tasting it before he/she poured me a glass. Some people don’t seem to feel the same way. Good Episode. Knowledgeable guest : ) Interesting Link vvvvv

    http://www.nytimes.com/2010/07…

  • Randall

    Gary. As a Niners fan it pains me to do this, so I’ll just rip it off like a Band-Aid…

    http://msn.foxsports.com/nfl/story/New-York-Jets-fans-playoff-anthem-creating-buzz-011111

  • Great show Gary. As I’m getting more knowledgeable and passionate about wine, I find myself also enjoying more episodes like this one, with lots of specific information. Michael Madrigale is such a charming and passionate person! Kudos for a great episode. QOTD: I would like the Som to ask first. I believe that the majority of the public can or will rely on the Som’s expertise, but guys like me (humbly speaking), who are also passionate (and drink wine almost every day) about it, can identify with a quick sniff if the wine is good or not. Doing it without the customer consent could be a little insulting.

  • Randall

    Great story. Yet another success story from WLTV…

  • Ryan Richards

    Great show with a great guest. QOTD: I have no problem with the Som tasting the wine I’d rather be asked or at least told what’s going on, but being fairly new to wine I always value an extra opinion. Mr. Madrigale I have a question for you also. As a sommelier how do you feel about corkage? I really enjoy good food, but can’t always splurge for something off the list. I always bring something that’s not on the list, always offer my server to pour their self some if they’d like, and always tip appropriately. Anything else I should know when asking for corkage service?

  • Globex

    Fantastic interview Gary. Michael is why my wife and I love Bar Boulud. This guy gets it!!

    QOTD: You know when it works, and for Michael it works in perfect natural harmony. Love the big bottle pour!!!

  • Anonymous

    Awesome show, Gary. Great guy too.

    QOTD: I do not mind at all. Actually, I expect it from the sommelier. Unfortunately, it’s only happened to me once here on The Rock (Cyprus). I was pleasantly surprised when it did.

  • Really enjoyed the show, especially since it had that nice long intro/interview. I love it when you have guests on the show, keep it up.

    QOTD: I don’t see a problem with the somm tasting the wine. It is their job to be the most informed on all of the wines and if tasting each bottle when opened is what it takes, it is fine by me.

  • Anonymous

    Awesome show, Gary. Great guy too.

    QOTD: I actually expect a sommelier to taste the wine I ordered. Unfortunately, it’s only happened to me once here on The Rock (Cyprus).

  • Anonymous

    I thoroughly enjoyed this episode, thank you! I love watching true masters of their craft at work. Thank you, again.

    QOTD: I love this question. First of all, I come from Washington where a Somm doesn’t have to go to the station to taste it, they can taste it right at the table. Almost everytime I invite them to have a small glass with myself and my party. I like the idea of a Somm always tasting the wine before pouring it but I wish it could be done at the table. I’m perplexed why places like Seattle, WA can do this but not in California or even Vegas!

    Phil Anderson
    http://www.generalwinethoughts.com

  • LurkerKing

    To the contrary old chap. Mr. Wallace’s experience as a real life narcotics dealer merits his authoritative stance over that of Mr. Lopez who was in fact a fictional character. I would also argue that the phrase itself was derived from the streets and used commonly prior to 1983 and the release of Oliver Stone’s classic.

    More to the point, the assertion in this case was not that one reference point is superior to another in terms of the language itself, but rather that the mention of Mr. Wallace and his lyric was most relevant and thus the proper reference point with respect to our discussion. The fact that GV mentions “10 Crack commandments” in the episode illustrates this quite clearly. Thank you and God bless America.
    B. well supported attempt.

    Best,
    Professor LurkerKing M.D.

  • QOTD: Sure, why not?

  • Anonymous

    Then I don’t think I’d want it on my salad, either…can’t taste wine if you’re spoiling yer palate with vinegar.

  • Anonymous

    Was i the only one, who when i opened the site first thought that it was alberto contador who was the guest (of course just until i looked at the headline)???

  • Anonymous

    It sure was.

  • Anonymous

    Great episode and awesome guest. As for the QOTD, now that I know that it’s part of the etiquette of the sommelier, I don’t mind. It makes sense. I think I was at a restaurant once and I didn’t know any better, and I was a little put off when the somm tasted the wine at the table. Better that a somm taste a wine and let me know that it’s corked than not.

  • Anonymous

    Great episode and awesome guest. As for the QOTD, now that I know that it’s part of the etiquette of the sommelier, I don’t mind. It makes sense. I think I was at a restaurant once and I didn’t know any better, and I was a little put off when the somm tasted the wine at the table. Better that a somm taste a wine and let me know that it’s corked than not.

  • Anonymous

    GREAT SHOW GV!! GREAT GUEST!! GREAT WINES!! LOVE THE BIG BOTTLES, THEY?RE BEAUTIFUL!!

    QOTD: Great question Michael! There is a place here in town, Recife ? Brazil, called Wiella, it?s a French restaurant. The sommelier there, is a very respected professional, Otoniel Abílio da Costa. He does taste a sip of each wine he serves, and I feel reassured. If a top sommelier like him approves a wine, I see a nice wine coming to the table.

  • Anonymous

    Great guest. I always love getting the view from an industry insider’s point of view, especially when it is provided by such an educated, well-spoken person. By the way, something about Michael’s body language just “gets” me, and to me he comes across as a genuine guy. I had been meaning to pay a pilgrimage to Bar Boulud when I lived in upstate NY (even went through their wine list online), but I just never got around to it. It is on my list of things to do when I return to NYC a couple years from now.

    QOTD: If there’s something wrong with the wine that I ordered, I’d rather have the somm point it out to me and get me a replacement than have me drink it up like a sucker and feel like I threw money down the drain. And seriously, if you’re ordering bottles that cost $100 and upwards at a restaurant and you object to the somm taking a tiny sip to ensure your maximum enjoyment of the wine, either a) you have your priorities wrong, or b) you’re a cheapskate who’d be better off spending money on other things (or on nothing at all). Or both.

  • Anonymous

    This is great mikes the man and I hate the pats to

  • VERY VERY NICE SHOW

    QOTD: I am sommelier at Nectarine Restaurant in Buenos Aires and I always smell the wine before I served it in the customers glass just to make me sure the wine is in perfect conditions. But always Im wondering if people like it or not. so this is a very interesting question for me.!!

  • Anonymous

    thomas, i thought the same thing. and for those who don’t know who alberto contador is, he is a cyclist who won the tour de france again this year. this guy looks like his twin.

  • Anonymous

    Great show! And a great guest 🙂

    QOTD: I don`t mind if the sommelier tastes the wine!

  • NitaTaub

    Great interview!
    I wish I lived in the city, I would go there regularly for “big bottle night”

    QOTD: I think its good they taste the wine. My husband and I went to Per Se and I noticed one of our wines being out of condition.. if they would have tasted it before, they would have caught it before me. I think a lot people drink wine that is not showing at its best and get the wrong impression about the wine and end up not buying it again.

  • Anonymous

    That was a very very good show. With a very interesting guy who talks with passion and knowledge.

    QOTD. In Europe the sommeliers doesn’t taste but they let the customer taste. The sommelier only tastes when you say the wine is not ok.
    I think this is the right way to do. But I have to admit, when I was in California and New York it didn’t bother me at all when a sommelier tasted.

  • One of my favorite Shows! Very inspiring story, inspiring wines. And it’s so true, magnum bottles yield better wines, especially whites. Recently experienced it myself with a 2006 Graefenberg Spaetlese by Weil – phenomenal drinkability compared to the still very good single bottle!
    QOTD: Feel good about the sommelier tasting the wine, but not if he poors a too big of a glass ;P. Fun aside, it shows that wine matters are being taken seriously. But more important than the tasting of the wine is a sommelier who is open about things, accepts opinions and not arrogant.

  • I wish I can take credit for it. I heard it years ago and that’s the first thing that popped in my mind. 🙂

  • At least it was gonna be good vinegar 😛

  • All is well. Same thing, this holiday was a world wind. Digging myself out of another snow storm. I am beginning to believe God likes NY in a layer of vanilla frosting. 😛

  • Anonymous

    Excellent guest and show- thanks!
    QOTD: I would expect it. I particularly like John__J’s nuanced answer below.

  • Anonymous

    Very interesting show. Two guys passionate about wine enjoying themselves. QOTD – If the wine is expensive and/or old it makes sense for someone knowledgeable to taste it. That could be the sommelier if the diner is not familiar with the wine.

  • Anonymous

    well said!

  • Loved the show!! Bar Boulud has been on the short list of the next restaurant to go to when I’m in the City next. This episode moved it to the top. Love the big bottle night idea.

    QOTD: I don’t mind at all. I don’t frequent restaurants with Somm’s…there aren’t any in a 50 mile radius. If I bring something special to a restaurant, I’ll offer the staff a taste.

  • Anonymous

    This also happened to be one of the better ones in a while as well, at least as far as I am concerned.

  • Anonymous

    Fantastic Thread! That being said, Tony did not follow the rule regardless of who said it and when.

  • Kurt Swanson

    Great episode indeed. Lot’s of great insight. Love the concept of his Big Bottle night. I, for one, have not had the luxury of tasting many 20yr old bottles.
    QOTD- I would have no probs with the somm tasting my bottle ordered. But I think more important of a question is do people ask for the somm to come to their table and ask questions about what to order, etc. I guess I am not really sure of their role. In the case of QOTD, is the somm just overseeing what tables order and doing the opening of and tasting of the bottles ordered? I have been to many restuarants in which I know they have a somm but it always appears my waiter/waitress handled the whole wine buying experience. Do people ASK for the somm specifically?

  • ALLAN

    Yo G, Time for some values to be slurpin’ in the not so distant future….. January is a tough month.

    YIIIIIIPIIIIIIIEEEEEEEEEEEE!!!!! :oP

  • ALLAN

    IIIII WAAAANNNNTTTSSSSSS MYYYY WLLLLLTTTTVVVVVVVVVVVIIIIIIEEEEEEEEEE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :0)

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