I like a not-too astringent sauv. blanc with steak tartare – enhances the mustard and anchovies, and cuts through the butteriness of the meat and yolks

OHHHHH THANK YOU. ZIN ZIN ZIN. I feel so blessed that you have done TWO whole showes on Zin. That just makes my…..WEEK! Thank you VaynerGOD! Any way.(I’m sure I will get !#@$ for that) Ummmm. For Tuna Tar Tar I always love my second Fave wine Reisling! OLD WORLD BABY! Dr. Loosen! 01,02,03, even 05! Great stuff. Keep up the great work. Have fun on the trip! Bring back some for us!

What the crap is tartare(sp?)??? I’d probably drink chianti with it, but that’s just because I always am drinking chianti.

OK, listen up Vaynerchuk-

This is exactly why you wine guys are so loathed. Gary, I REALLY like you but, there is no way in my entire life I will ever buy a $100 wine. And there is no way in heck that I wile EVER EVER EVER go out out and drop $1000 on 4 bottles of wine to “sample” to build up my palette. It just ain’t gonna happen, vato.

I mean really. Today’s vlog had about as much practical value as a RONCO in-the-egg scrambler.

You know what? There may be 1 or 2 of your fans who are so absolutely filthy rich that dropping $1000 on a few bottles of wine that may or may NOT be any good is par for the course. So fine. You either did an episode for those 1 or 2 people or (heaven forbid!) you did an episode to prove to the rest of us that you are well off enough to be so cavalier with $1000.

Thank you SO much for the vast majority of your shows that I DO get so much out of. I will faithfully tune in tomorrow…

nice episode gary. i am actually on the turley list and you are correct about the amount of wine one can recieve from them. Here is the problem, they make a good petite sirah and i have yet to be offered any.

QoD: champagne is good with tar tar…rose bubbly is even better.

To Tangaroa – I did a search on the wines Gary drank today, only the older ones are $100 or so on the secondary market. The other 2004 versions are available $40-$50 which is in lots of people’s price ranges. Also, though I agree, most shows benefit from wines under $30 be tasted, it is nice to occasionally “mix it up” and see Gary tasting pricier wines. If for no other reason, than to live vicariously through his tasting of the wine.

To Gary – I am so happy to see you brought back your tasting glass. Good on you!

As to the QOTD, being German and the granddaughter and niece of butchers, I grew up eating Steak Tartare as a very regular thing. Haven’t had it in years though! However, I do remember the flavors being delicate so I would think I would go with a very light-bodied wine such as a champagne, dry riesling, or maybe a light pinot noir.

Sorry, Tangaroa, but your full of sh*t. Gary tastes a lot of wine. Some is cheap, some isn’t. He has fans who are capable of buying both and frequently do buy both. Most of us like to know about what’s available, even if we can’t afford it. I can’t spend a lot on wine, but it’s nice to hear from those who can. LIving vicariously? Maybe, but if I know someobody’s palate and they something’s good, I believe them. I don’t always agree with Gary, but I think I know what he likes and I can translate what he says to what I like (or don’t).

I’m a teacher. I can’t afford some of the wine he tastes. Can I afford the Cristal he washed down the dirt with? No. So what?? It was fun to watch. Can I afford the Turley wines? No, but it was fun to hear about them.

The statement that you will NEVER buy a $100 bottle of wine is just plain silly. With luck, you’ll live a long time – circumstances change. Sorry you have that bug up your butt; I hope you manage to remove it.

Hi Gary,

Tks for your email. Don´t forget…if you need anything from Brazil…

loved the episode. I think Turley zins get too much hype. They tend to be over the top in fruit and heavy alcohol. I’d rather have a Ridge zin any day.
QOD: With Tuna tartar I prefer a viognier or an alsatian Gewurzt.

Ok Gary, here is your big surprise (ow my head aches: it’s half past 4 a.m. here): no wine with tartar, for God’s sake! The salty and straight forward bitter/sour dimension of tartar does not match in strength with wine, I think (maybe some New World one’s, but nah, not really …). My favourite combo: steak tartar with BELGIAN fries and a good ‘pils’, a lager beer, like Primus Haacht, Oppiter Pax or Slaghmuylder Pils. No Stella Artois, Heineken or some of that junk, that’s no beer man. It’s water with a taste. So there you go: a good Belgian lager beer.

O, by the way: I was just watching you with a very nice 3 year old Westmalle Trippel Trappist. Take that! Cheers!

Tuna tartar, in my opinion goes really well with a red burgundy. The old world pinot cuts right through it. Last week I had tuna sashimi with a 1995 Chorey-Cote de Beaune from Tollot Beaut & Fils. That was heaven.
BTW, Jets rip Pats next season.

Loved the show — interesting topic. I have had two Turley Zins, both at local restaurants. They were total fruit bombs, but I am sometimes in the mood for a thick, inky, wine, and these definitely fit the bill. Overhyped? Possibly, but worth a try.

QOTD — I am going to push the envelope a bit, but maybe if you are in a daring mood (or a crazy one), you might try these matches:

Steak tartare — Dry Lambrusco — yes, that red frizzante stuff that people love to make fun of. The light fizziness, bright fruit, and pleasant bitterness on the finish cuts through the fattiness of the steak and keeps the whole dish from getting too heavy.

Tuna tartare — The versions I have eaten have a bit of kick to them, so perhaps a nice Spatlese Riesling (or an Alsatian Riesling) would complement the flavors.

Salmon tartare — especially if there’s some smoke in the mix, some rich, yet crisp Pinot Gris; I like the Alsatian and Oregon styles — lemon chiffon pie in a glass — as opposed to a very crisp and light Pinot Grigio.

G-Man,
Great episdoe. I loved the Ridge episode too. It is very interesting seeing you profile a winery. Keep it up.
I have been lucky enough to try a Turley Zinfandel. They pour them by the glass at Zoe’s Restaurant in Naples, FL for 15 bucks. I had a 2001 but I forget which vineyard exactly (Juvenile I think?). I don’t drink that much Zinfandel, but it was definitely one of the best I have had. It sucked with the duck I was eating, but went great with the chocolate cake for dessert. And yes, it was fine by itself.
QOD: When in doubt with a food, I go for riesling. But I don’t eat that much tartare.
Have a safe and fun time in L.A.!

Gary
with steak tartare.. a fuller bodied chinon or red burgundy or oregon pinot noir.

with tuna… if its asian influnced, a alsace pinot gris or a really killer vouvray or even a gewerz.

for salmon tartare a full bodied white burgundy or a white rhone. or a cru beaujolias.

If you are feeling like cooking…try a scallop and striped bass tartare sometime.. make it with cucumber, mayo, chives, cilantro, lemon salt and pepper. and put it on a bed of pea sprouts and surround with cherry tomatoes. (serve this with champagne)
drizzle with basil cream.

sup gary. im going to buy a bottle of your own cab sauv for the weekend. peace.

shotgun, hey shotgun….YOU SUCK!

Love the tasting glass. The last time I had any tartar was
of the tuna variety, and I was drinking Trimbach pinot gris.

Purple scratch and sniff and Big League Chew, I loved that stuff!

Hey, Gary. Again, great episode. Did my nominating. QOD: I love my salmon tartare with saki.

Havenâ??t found a wine I like with tar tar or carpochio. I have had every imaginable kind of raw fish, duck, even raw pork Thai sausage that is made with incendiary Thai peppers. Hot green tea or a very cold dry lager just goes too well with raw meat and fish. Give me a suggestion!!! Enjoy yourself in Los Angeles Gary, the weather is beautiful right now.

QOTD: I recently had a Kobe Steak Tartare that was out of this world…we started the night off with the Rober Sinskey 2004 Pinot, but had also opened a bottle 2001 Silver Oak Alexander Valley Cab. I preferred the cab overall, but think that the Pinot may have matched better with the tartare because they were both nice and light.

The crazy part was when I pushed my glass of Silver Oak over towards my wife to give her a taste…the waitress mistakingly thought that I wanted more wine and began to pour in some of the Sinskey! Before my cries could be heard, she had poured a decent helping into the glass….I liked it. It was pretty funny and honestly tasted pretty good because the pinot’s sour cherries were nice mixed into the rich cab. Thus was born the new Meritage “2007 Silver Sinkey Cabinot Noivignon”.
🙂

Addressing “Spitfire”: I would disagree with you that people in the South do not eat tartare. It sounds as if perhaps your equally unexperienced in food as in wine, that’s too bad. Some of us in the South really enjoy eating tartare. Try not to speak for the entire South, speak for yourself.

Addressing “Tangaroa”: Please don’t piss on everyones Cheerio’s. The fact that you cannot, or will not spend a sizeable amount of money on wine, is your problem and knowbody else’s. You and your comment are the reason people within the wine industry decide not to try and educate people about wine.

QOTD: Very dirty martini, if the steak tartare has alot of capers in it. With tuna, Zind Humbrecht Gewurzt is good, or a good viognier. Actaully Domaine de la Terre Rouge’s Enigma? would probably be really good with both. G-man-What do you think of Bill Easton as a wine maker?

Gary, I’ve never had tar-tar and by the sound of all those meats, I won’t ever eat it cuz I’m that Hippie Red Wine Lovin Vegetarian. I’m drinking a Ruche tonight! You should do a Ruche for one of your next shows. I got the Sant-Agata 9.99, ever heard of it? I’m lookin forward to it.

At our groups monthly wine tasting, Turley zin was bested by an Edgwood Estates 2001.