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EP 372 Steak And Wine Episode

Gary Vaynerchuk tries a few wines that go with steaks and looks for the right deal!

Wines tasted in this episode:

2005 Tapestry ShirazAustralian Shiraz/Syrah
2005 Tir Na Nog GrenacheAustralian Grenache
2004 Piedra Hill Purple Label Cabernet SauvignonNapa Cabernet
2002 D’arenberg Noble RieslingAustralian Dessert Wine

Links mentioned in todays episode.

Latest Comment:

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Wow you sure did get a lot of comments Gary.

QOTd: Med rare marinated with teriyaki sauce

Tags: Australian, cabernet, dessert, Grenache, napa, red, review, Riesling, Sauvignon, shiraz, Silver Oak, Video, white, wine, wines

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  • DaveJ

    QOTD: Medium rare, Thank you :-).

  • Stu

    QOTD: Medium toward medium well. Cannot stand the sight of anything near blood in my steak.

  • DaveJ

    QOTD: Medium rare, Thank you :-).

  • J vandersloot

    Gary, We love the steak when we can still hear it mooing. Also, if we win this contest I will donate this wine at our local Hospice auction in Walla Walla in Feb. Farmer Jim

  • J vandersloot

    Gary, We love the steak when we can still hear it mooing. Also, if we win this contest I will donate this wine at our local Hospice auction in Walla Walla in Feb. Farmer Jim

  • andrew w

    qotd: medium with fresh ground peppercorn is all i need.

  • Horacio Campana

    I like my steak medium rare. If only I could eat Kobe every day! Greetings from south of the border!

  • Mike S.

    400 comments already. I predict 1156.

    QOTD – Medium rare to rare.

  • andrew w

    qotd: medium with fresh ground peppercorn is all i need.

  • Horacio Campana

    I like my steak medium rare. If only I could eat Kobe every day! Greetings from south of the border!

  • Mike S.

    400 comments already. I predict 1156.

    QOTD – Medium rare to rare.

  • Susie Q

    Medium, but it usually comes medium well.

  • Susie Q

    Medium, but it usually comes medium well.

  • TheDumbPhase

    QOTD:

    Black N’ Blue, just like the cheesey 80’s Metal band. “So hold on to 18…”

  • Jang-Woo Park

    great show gary.
    btw, you drank a lot of wine today. very unusual…

    qotd: just solid medium.

  • TheDumbPhase

    QOTD:

    Black N’ Blue, just like the cheesey 80’s Metal band. “So hold on to 18…”

  • Jang-Woo Park

    great show gary.
    btw, you drank a lot of wine today. very unusual…

    qotd: just solid medium.

  • Ara K.

    I like my steak medium. Anyhting more is a travesty

  • Rudeman

    QOTD: Lightly seasoned and grilled medium rare over mesquite or oak coals.

  • grape_ape

    QOTD: Medium rare, with just kosher salt and fresh ground pepper.

  • Ara K.

    I like my steak medium. Anyhting more is a travesty

  • Rudeman

    QOTD: Lightly seasoned and grilled medium rare over mesquite or oak coals.

  • grape_ape

    QOTD: Medium rare, with just kosher salt and fresh ground pepper.

  • RonC

    Good show.

    I have one of the original writsbands.

    Never considered having a dessert wine with steak. A little surprised you didn’t sample a zinfandel.

    Qotd: I like my steaks medium well.

  • Blair Mastbaum

    Steak is best when medium rare and covered with high-quality blue cheese. With Syrah. And potato chips from that small producer on Long Island’s North Fork. Cheers, Gary, for another great episode.

  • RonC

    Good show.

    I have one of the original writsbands.

    Never considered having a dessert wine with steak. A little surprised you didn’t sample a zinfandel.

    Qotd: I like my steaks medium well.

  • Blair Mastbaum

    Steak is best when medium rare and covered with high-quality blue cheese. With Syrah. And potato chips from that small producer on Long Island’s North Fork. Cheers, Gary, for another great episode.

  • Kazi

    QOTD: Medium

  • Ben A

    Medium-rare with good friends and good drink.

  • Kazi

    QOTD: Medium

  • Ben A

    Medium-rare with good friends and good drink.

  • Mount Saint Pipier

    Au poivre, medium rare, with a bold cab; followed up by a 20 year old Tawny (Kitaen)

  • CharlieMay

    Medium Rare…
    My Girlfriend will tell you if you leave it on the grill for more than 30 seconds per side, you over-cooked it. I guess that’s just a little too under-cooked for me.

  • Mount Saint Pipier

    Au poivre, medium rare, with a bold cab; followed up by a 20 year old Tawny (Kitaen)

  • CharlieMay

    Medium Rare…
    My Girlfriend will tell you if you leave it on the grill for more than 30 seconds per side, you over-cooked it. I guess that’s just a little too under-cooked for me.

  • Medium rare. Lots of black pepper.

  • Aged ,stuffed with garlic, cooked to a nice medium/medium rare with a nice Jack Daniels/red wine reduction… well, that did it. Gotta go buy one now, thanks GV.

  • Guest

    Medium-rare and stuffed with foie gras. Wouldn’t be caught dead drinking it with a sticky wine.

  • Medium rare. Lots of black pepper.

  • Aged ,stuffed with garlic, cooked to a nice medium/medium rare with a nice Jack Daniels/red wine reduction… well, that did it. Gotta go buy one now, thanks GV.

  • Gotsha

    Medium-rare and stuffed with foie gras. Wouldn’t be caught dead drinking it with a sticky wine.

  • calzoneous

    medium rare with cabernet.

  • Evanny

    Medium rare for the steak. Planked if I’m patient. Salt from an ancient sea. Oysters, blue cheese, radish sprouts. Frizzeed (sp?) onions. Demiglace. Slices of boiled potato. White truffle oil.

  • Darrell T.

    I like my steak medium rare!

  • calzoneous

    medium rare with cabernet.

  • Evanny

    Medium rare for the steak. Planked if I’m patient. Salt from an ancient sea. Oysters, blue cheese, radish sprouts. Frizzeed (sp?) onions. Demiglace. Slices of boiled potato. White truffle oil.

  • I like my steak medium rare!

  • I know you are supposed to eat it red, but I love mine medium well and seasoned well. And “well” does not equal loads of seasoning. The best steak I’ve ever eaten (in response to a previous show I know) was at the famous Peabody Hotel in my hometown Memphis, TN. It was two years ago, but I swear I can still taste it if I try hard enough.

  • I know you are supposed to eat it red, but I love mine medium well and seasoned well. And “well” does not equal loads of seasoning. The best steak I’ve ever eaten (in response to a previous show I know) was at the famous Peabody Hotel in my hometown Memphis, TN. It was two years ago, but I swear I can still taste it if I try hard enough.

  • Timothy Burke

    Another fine episode today, I’ll have to give the Riesling a try next time I make a steak. I’ll make sure to order it after the holidays when I know I got the extra cash.

    QOTD: I prefer my Steak to be medium Rare,with no sauce or anything. If the steak is cooked correctly you wont need to add anything special. But should I use a sauce, I really like the sauce you get at TGI Friday’s. The Jack Daniels sauce, otherwise I use a sauce that I made up myself which is my own secret recipe.

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