Actually I did not know that Fume blanc = Sauv blanc!! Thanks for the info. G.
QOTD: I’ve always wanted to go do a 1 week wine tour in Bordeaux region and never got a chance yet…
Cheers..

I love the Vaynerchuk house blend!

QOTD: I have a screenplay I started a couple of years ago, and while I can pretty much see the whole storyline from beginning to end in my head, I’m really avoiding writing it out. If I don’t do it I think I’ll regret it.

Regrets (QOTD): I never learned how to surf (and I grew up in the Santa Cruz Mts.) and I never learned how to play a musical instrument. Will I do either? Who knows…I just purchased a skateboard this last Monday (landyacht) and I am married to an opera singer who has, in the past, taught nearly every instrument type out there (ah, but can I learn from my wife?…eek…there’s a challenge to my pride/ego…I better let that one go pretty soon).

QOTD: live on a sailboat for at least a year in the Mediterranean and live/work abroad for at least 1 year.
Just came from a great Croatian wine tasting!
Gary, as usual, thanks for bringing the thunder.

QOTD: live on a sailboat for at least a year in the Mediterranean and live/work abroad for at least 1 year.
Just came from a great Croatian wine tasting!
Gary, as usual, thanks for bringing the thunder.

QOTD – buying a 55 bottle wine chiller when I could have had a 2000 btl. Doh!

Great show, thanks for the Fume tasting notes.

QOTD: My wife and I would like to move, or actually relocate one day, and when we do, I would love to design my own home complete with all of the usual amenities, but mainly, a huge kitchen and a wine cellar custom designed by me. Yeah…..

good episode.

qotd: I want to take my wife to Italy and France.

QOTD: I’ve never been to a winery. I’ve been drinkng the stuff and enjoying it for over a year now, but because I live in the state of Wyoming and dont have a lot of money for travel, I’ve never had the good fortune to visit an actual winery.

The best Pouilly Fume I’ve ever had in my life was barrel fermented and by Didier Dagueneau from the Loire Valley. And as said above Mondavi’s original fume blanc was barrel fermented.

Some of the finest SBlanc in France is barrel fermented. Gary you should state it’s your personal taste they should be stainless steel instead of making an absolute blanket statement oak shouldn’t be used as a treatment for certain grapes.

I personally don’t care for some vinifiication practices, but I state it’s my opinion and other’s should be able to still have that wine should they enjoy it.

For many years before your vlog much of the public has been voicing their opinion to California producers that California Chardonnay and now you seem to take credit for these changes seems a bit arrogant.

So maybe it’s now becoming a little bit of us and a whole lot of you changing the wine world?

Just saddens me you are taking the power you are acquiring and making such blanket statements against the production practices of such incredible producers such as Dagueneau who worked hard to improve the image of Pouilly Fume.

QOTD: I want to start a soley eco friendly “green” wine import company to Japan and get everyone to stop using F*&)#ng chemicals if they are and spread that not just for wine but for as many products we use and ingest and interact with. I mean why wouldn’t you want to have a cleaner, healthier world? And do the same for sending excellent sake from Japan. Rugged and Raw.

Really fun episode. Thanks again.

excellent episode. hadn’t heard that about fume. someone once told me it was fume blanc because it was aged in oak and not steel barrells, but you have set me straight. QOTD: the one thing i really want to do (before i die, as they say) is take a wine tour of wine country. i don’t care if it’s napa, oregon, idaho…i just want to go and check out how the “big dogs” do it. and on a random side note, why is Lion-O always about to be body slammed? he’s better than that. you can’t body slam Lion-O. it just doesn’t happen.

I love Fume Blanc. Fun episode, thanks!

Thanks for clearing the the real reason WHY it’s call Fumé Blanc. I didn’t know that. QOTD: Since I’ve already done the Niagara region vineyards and really enjoyed them, I’d love to go tio France and see and taste where it all started, cause I’m an old world wine fan. Hey Gary, ever thought of doing a beer tasting episode (I’m talking about GOOD BEER). Here’s my QOTD:have you ever tasted a UNIBROUE beer here’s the link http://www.unibroue.com

Enjoyed the episode, but you are getting so excited, and almost dogmatic, about the “naked” white wines that you a flirting with doing what you don’t like in the critics–imposing your taste.

There is a time and place for these easier-drinking wines that went through a little oak and malolactic fermentation. It’s not on my dinner table, but there is definitely a time and place. Frankly, I feel the same way about the “naked” grapefruit-in-the-grassy-catbox New Zealand style. It has its place, but I sure don’t want ALL of the industry to go there either. Though the oak has needed some dialing back, we do need to let California be California!

QOTD: Well, we’ve always dreamed of robbing a large liquor store in Springfield, New Jersey…

Never knew that Fume Blanc wasn’t a grape!

QOTD: Life couldnâ??t be any better. I am happy with the decisions that I have made and am enjoying life. I do always wish I would open my mouth a little more instead of reserving my thoughts and comments.

Gary, I thought Fume Blanc was grown next to the freeway:-)

I blend wines all of the time! I do even weirder things that I’ll tell you about another time! See me at http://www.KosherCuvee.com.

Long time, seldom time.
Thanks for a great episode.
Keep doing what you are doing, one cork at a time.
Great press on Slate and Wine Enthusiast.

I actually had to log off and then back on after hearing the QOTD. Damn it Vaynerchuk, why are you causing us to think and be reflective?!! The one thing I would like to do is something simple that many Vayniacs have done already or in the process of doing….finish my college degree. It has been a really difficult thing for me, not because I am a complete idiot, but just one of those folks that never enjoyed the whole “school thing”. I want to finish also because that way my son can never say to use against me “well you didn’t finish college”.

Now if you’ll excuse me, I have a Syrah to attend to.

I thought the fume in Pouilly Fume was a result of the limestone silex soil which gave the wine a smell of the smoke from a fired gunflint rifle which the french call pierre a fusil.

I worked a few hours nerding it up after your episodes which I always do learning more about the wines you presented and I couldn’t find anything relating the name to fog. Could you please send me the name of the text that came from as I need to correct it in my notes.

Many Pouilly Fumes are barrel fermented which gives it a unique style. I think you might want to attempt to spend some time the producers of Pouilly Fume and particularly with Didier Dagueneau who produces some of the worlds best Loire Sauvignon Blancs from Sancerre and from Pouilly Fume. Many of which are barrel fermented and are capable of many years aging.

Based on my research last night, I discovered Robert Mondavi’s fume blanc is barrel fermented and has been since he first started producing the wine in 1966. Fume blanc is a style which barrel fermentation is used. A California producer not barrel fermenting or aging sauvignon blanc in barrel should not call the wine fume blanc it should just be called sauvignon blanc. Fume blanc because of mondavi became a California style onto its own.

Those who know me know I’m not a big California wine drinker and have been quite vocal about the overuse of it’s oak. But I thought really long about this last night and California has developed a distinctive style over the past 40 years while yes is heavy in oak, but it is it’s own style and that style shouldn’t be lost.

The way you are demanding only specific treatments to be used with certain grapes is reminiscent of the other critics you claim not to be like. You can PERSONALLY choose not to like a certain vinification method but to DICTATE no other way should be used to vinify sauvignon blanc is arrogant. Stainless steel hasn’t been around that long and to disregard traditional barrel fermented practices is irresponsible just because you don’t fancy the taste.

There are certain vinficiation processes I do not like, but I state the dislike for my OWN opnion, but if others wish to drink them, that’s what they like.

Be careful of imposing your personal taste and vinficiation demands on our wine. It’s our decision what we ultimately like and do not like in our wine. Otherwise it’s a whole lot of you changing the wine world and the heck with us.

Sorry to nerd it up. I’m sure I’ll get flamed for disagreeing with you. But I thought changing the wine world meant bringing new people into enjoying both traditional and the new wine styles. To break down stereotypes and snobbish attitudes.

Thanks Gary…Great show…I always heard Robert Mondavi’s wife went to Sancerre and loved the wines so much….he had to come back to the States and produce his own verses her shipping wine back from France! I also was under the impression Fume Blancs were oaked aged Sauvignon Blancs.
Thanks for the lesson!
QOTD: I wish I were 20 years younger…I would go school to study wine…Sommelier/Master Sommelier would be sweet!

Great show, Fume Blanc on a hot day, sitting on the porch….eating some cheese….it doesn’t get much more peaceful!

QOTD: What passion do I have that I haven’t pursued todate? Podcasting/Vidcasting. I’d like to do a show on mobile tech, humor, reasoning: how to respect opinions you don’t agree with, without attacking them personally, and midlife issues – kids, college, retirement.