Tartare…gotta have it by Boulud in the city. Either Cafe or Daniel. I would say salmon or tuna go well with NZ Sauvignon Blanc.

Mission Accomplished…you have been nominated by me…

Mission Accomplished…you have been nominated by me…

Hey top 30 WOW!
QOTD – I usually have a nice cold saki with my tuna!

SOMEBODY asked you to Rank???!!! 😈

Have a safe trip.

16% alcohol??? Should I stay away from open flames when I drink Turley?

QOTD: I’ve never tried tartare of any kind, but I really enjoy tuna sashimi with Asahi Super Dry.

QOTD: Had some steak tartare the other day and enjoyed it with a dry riesling from Alsace. I agree with some of the other posters that a nice crisp white will do the trick.

QOD – go with the champagne!!!!!

I vote Bollinger Special Cuvee for tuna and salmon tartare

Great show featuring really great wines. Yes, they are hard to find, I bid for mine on WineBid.com but well worth the trouble.

QOTD: Steak tartare: Oregon Pinot (If I can’t mind an exact match for food I pull out an Oregon Pinot)
Salmon tartare: Easy, same as above
Tuna tartare: Hmmm, Pinot Gris from France, specifically Domaine Weinbach

Go Colts!

Dom

Great show….i have never tried a Turley and have always assumed that it was out of reach as a strictly mailing list wine but I might try to find some now.
QOTD – I like a good Argentinian Malbec from Mendozza with Steak Tar Tar….with Tuna, I go with a Friuli Pinot Grigio to mix things up…..Crazy? Yeah that’s me!

When I logged in today I was drinking a 2003 Turley Ueberroth vineyard zinfandel that I purchased at the Paso Robles tasting room in October 2005. The supply from this vineyard was very limited and it cost about 50.00 with a 2 bottle limit. 16% alc. Very good wine. I buy Turley wine when I visit California and I usually drink the Zin within 3 years. I have been told it does not age as well as other California reds. I have never been disapointed with a Turley Zin but there is a lot of difference in the different vineyard offerings.

I would love to have a wine tasting party where several vintages of the same wine could be compared side by side, especially if it were something like a Turley. I’ve never had one, but now I know there is something else I’m missing.

Sorry on the QOTD, another thing I’ve missed. Does a can of raw tuna count? Don’t drink wine for lunch at work, though.

Great Ep Gary…I learn something new every Episode…except for #161 :>/

QOD…Tuna Tartare is definatly Bonterra Viognier, I spent some time at the Fetzer ranch in Mendoncino County Ca and that was my Fav white…
Beef Tartare has always been a California Cab…I like alot of Pepper in my Beef Tartare and Cab just seems to “mello” that out for me. But I would like to try a good Zinn with it next time.
Have a good “Safe” trip…

+CHEF
-Whenever someone asks what your making for dinner, tell them â??Reservationsâ?â?¦

Tuna tartare? Steak tartare? Salmon tartare?

Gag me with a spoon, please!

Let’s see, when retching and dry-heaving, I definitely recommend the 2003 Palmer Reserve Chardonnay with a mild gruyere.

BV

I’ve only had one Turley in the past and it was a 1997 Old Vines. One of my early Mentor’s in the wine world had some in his cellar and I went head over heels…it was great! And I haven’t seen any since…

You mentioned it briefly, but I would bet that the 2000 Moore-earthquake Zin’s low score was the result of the Vintage. I have been very disappointed with the CA 2000 wines. There have been some excellent wines, but most, in my opinion, have been disappointments.

And speaking of off-vintages; why is it that the Europeans will actually drop their prices in an off-vintage year, but CA producers almost never do, and some actually continue to raise their prices? Can you address this in a future episode?

30 – 40 Kangaroos dropped on a road? Where did you pull that one out of? I love your schtick!

Have a great trip to LA! Go PATS!

P.S. I noticed you are back to your tasting glass…good for you!

tuna tartar + Pinot Noir = 🙂 depending on how they spiced it maybe Sav Blanc
steak tartar + Claret = vampire yum… blood on blood.

I’ve had all 3 kinds of Tartar and perfer a vodka martini with steak, beer with tuna, and a Chenin Blanc or Voignier with Salmon. GO BEARS!!

My wife now has a HUGE soft spot in her heart for Turley Zins. She and our son went to Phoenix for the UF-OSU game (we are also HUGELY OBNOXIOUS Gator fans), and the night before the Big Game they dined at Cowboy Ciao in Scottsdale (great place BTW) and because she generally loves Zins they ordered a bottle of Turley (vintage ?maybe 2002, Juveniles perhaps– she really doesn’t have a clue). I stayed at home to serve on the Finance Committee of this little excursion. She said the wine was awesome and that it was a great bottle and label design (apropos to recent WLTV). The next day, our Gators kick MAJOR Buckeye Ass (a shellacking as there maybe has never before been seen against such an overhyped and overrated team as the Bucksters with all of their ridiculous battle helmets festooned with gazillions of buckeyes like Russian generals with hundreds of fake medals and ribbons of imagined military glory), and the next couple days after that Turley Zins are the WLTV Theme du jour! Wow. I have had hundreds (well, dozens at least) of great and famous wines, but have never even seen a bottle of Turley zin and in comes my wife as I am watching WLTV and she says yeah there’s the cool bottle. Gary, I am sorry about your Jets but give my Gators a little shoutout huh? and maybe lobby the Jets to draft Chris Leak to replace the hugely wussy no-talent Pennington.

QOD– I love tartare too. But forget the wine. Just enjoy the critter, there are too many competing flavors and unpredictable ingredients to screw with trying to pair a wine. The tartare course will be short enough, so just enjoy a few minutes later whatever you already have poured or just move on. If I had to choose it would be a good NV champagne, which pairs beautifully with almost anything.

Gary tar tar and I don’t care!!

LOL

Mike F.D.N.Y.

Steak tartare- I’d say a lighter style red like a pinot of Rioja. Since the meat is crudo, there is no caramelization from grilling or searing and a cab or heartier red might just overwhelm the delicateness of the tender lean meat. As for the salmon and tuna, I guess it would depend on how the fish was dressed and other ingredients. Capers? Oriental style? However, I guess you can’t get hurt with a crisp and acidic white to cut the high fat content in those two particular fish. Anyway dawg, your the expert. But thanks for asking. Have a safe trip and dont do anything I wouldnt do. Buona Fortuna

that was great. i guess its a good lesson for us all to see how much actual variation there can be in very similar looking wines from different vintages/vineyards. thanks!

When I clicked on my WLTV bookmark, I was so excited- Gary has Turley in stock! Then, I saw the not available.

“None of these wines are available at Wine Library, I just managed to dig these up.” Nice.

That is why I am so afraid to pay $400 for a wine at a restaurant- I just don’t know whether I would get the 86 point 2000 Moore “Earthquake” or the 96 point Moore “Earthquake”.

Excellent episode.

Cheese, please.

Your loyal minions are nominating you like crazy. I signed you up for “Best Blog,” “Best Video Blog,” and “Best Review Blog.” Good luck. Let us know when its time to go and vote.

Fish Tartare match with ice cold Sake….a top quality Sake.