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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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  • Steven Malone

    Straight up Medium. Definite nice large pink center, tough to get done perfectly. Not into blood red or grey!!

  • brandon

    QotD: Ribeye, grilled med-rare. Topped with portobellos sauteed and smothered in a caberenet reduction. Light seasalt and black pepper.

    Another lurker revealed….I am so ashamed. Ah well, more comments to come! Love the show.

  • Medium rare baby!!!!

  • Blankjeff

    Medium rare, just a little pink, but still nice and warm.. mmm…steak. Darn, I need something to eat.

  • Eric

    GaryVee, YOU ARE WELCOME! You rock, man.

    QOTD: Pan seared, then broiled rare with melted butter and herbs. Thats birthday steak, right there. MmmHmm.

  • brandon

    QotD: Ribeye, grilled med-rare. Topped with portobellos sauteed and smothered in a caberenet reduction. Light seasalt and black pepper.

    Another lurker revealed….I am so ashamed. Ah well, more comments to come! Love the show.

  • Medium rare baby!!!!

  • Blankjeff

    Medium rare, just a little pink, but still nice and warm.. mmm…steak. Darn, I need something to eat.

  • Eric

    GaryVee, YOU ARE WELCOME! You rock, man.

    QOTD: Pan seared, then broiled rare with melted butter and herbs. Thats birthday steak, right there. MmmHmm.

  • akellner

    I have the balck and the red. I like steak medium+. I am going to try late harvest with steak, sounds liek it could work, but I’m gonna have to try it. I’ll let you know.

  • akellner

    I have the balck and the red. I like steak medium+. I am going to try late harvest with steak, sounds liek it could work, but I’m gonna have to try it. I’ll let you know.

  • SteveM

    Steak should only be eaten medium rare. My Dad used to overcook our steaks, and I didn’t learn to appreciate good steak until I tasted one not burned to a crisp! Keep up the good work–I’m learning so much it’s scary.

  • SteveM

    Steak should only be eaten medium rare. My Dad used to overcook our steaks, and I didn’t learn to appreciate good steak until I tasted one not burned to a crisp! Keep up the good work–I’m learning so much it’s scary.

  • MattZZZ

    Medium rare is where it’s at. I used to cringe when my girlfriend ordered steak well done, but I have finally convinced her that medium rare is the sweet spot. Cooking it more is a waste of good beef ;-(

  • Glazer

    Gotta go Medium-Rare, and I just wore both of my wristbands, old and new, at my blind wine tasting.

  • Tom Renn

    I’m skeptical about the late harvest reisling and steak pairing but I have a nice TBA in the cellar so I’ll give it a try.

  • MattZZZ

    Medium rare is where it’s at. I used to cringe when my girlfriend ordered steak well done, but I have finally convinced her that medium rare is the sweet spot. Cooking it more is a waste of good beef ;-(

  • Glazer

    Gotta go Medium-Rare, and I just wore both of my wristbands, old and new, at my blind wine tasting.

  • Tom Renn

    I’m skeptical about the late harvest reisling and steak pairing but I have a nice TBA in the cellar so I’ll give it a try.

  • BryanJ

    Total lurker here- but I love the show. Can’t wait to try my Christmas 4-pack.

    QOTD: Just barely medium rare. Anything past medium is a waste of flesh.

  • Bob Z

    Pan seared to medium rare with a just a little olive oil and some salt and pepper. Can’t beat it.

  • BryanJ

    Total lurker here- but I love the show. Can’t wait to try my Christmas 4-pack.

    QOTD: Just barely medium rare. Anything past medium is a waste of flesh.

  • Bob Z

    Pan seared to medium rare with a just a little olive oil and some salt and pepper. Can’t beat it.

  • Tom Renn

    btw.. I like my steak md rare… Argentine style

  • Gary, you can’t do steak on the show any more because all I could think about was steak. Now I’m starving!

    QOTD: Med rare with bearnaise sauce. Hmm…

  • Rico

    QOTD: like my steak realy well done, like close of been burnt

  • Tom Renn

    btw.. I like my steak md rare… Argentine style

  • Gary, you can’t do steak on the show any more because all I could think about was steak. Now I’m starving!

    QOTD: Med rare with bearnaise sauce. Hmm…

  • Rico

    QOTD: like my steak realy well done, like close of been burnt

  • Dash

    QOTD: MMmmm Steak… I wish I had some steak right now! I like mine medium rare.
    With some really good garlic potatoes.

  • Jason Henderson

    Great show today….I’m digging the Riesling late harvest.

    QOTD: Medium Rare–nothing else.

  • QOTD: Pepper, mushrooms, med-rare, nothing else.

  • Dash

    QOTD: MMmmm Steak… I wish I had some steak right now! I like mine medium rare.
    With some really good garlic potatoes.

  • Jason Henderson

    Great show today….I’m digging the Riesling late harvest.

    QOTD: Medium Rare–nothing else.

  • QOTD: Pepper, mushrooms, med-rare, nothing else.

  • Michael D

    Great show, Gary. Looking forward to trying the dessert wine / steak combo. Sounds interesting…

    QOTD: Rare to medium rare. BUT, more importantly, pan-seared, not grilled.

  • Dorothy

    QOTD: I love steak almost any way you can make it. Medium rare is the way to go. Plus I like veggies cooked in the steak juices. Yum.

  • Michael D

    Great show, Gary. Looking forward to trying the dessert wine / steak combo. Sounds interesting…

    QOTD: Rare to medium rare. BUT, more importantly, pan-seared, not grilled.

  • Dorothy

    QOTD: I love steak almost any way you can make it. Medium rare is the way to go. Plus I like veggies cooked in the steak juices. Yum.

  • E

    I have no idea what I would do with a 6L of Silver Oak. I’d probably donate it to the office or something.

    QOD: but I like it Pittsburgh! Seriously though, if it’s a decent enough steak keep it primal and rare, with salt, pepper, occasional herbs de provence or maybe even some blue cheese at the end if I’m in the mood. And the following things have given me much joy with it: Gigondas, Madiran, Ste-Estephe, the Miradero merlot, Haut-Monplaisir, and yes, Napa cab. It was recommended to me once that a highly oaky chardonnay was an ideal match for a charcoal grilled steak, but I have never yet tried this.

  • Christopher J

    Great show as always. I am telling you, you should use the comments from the episode before for drawings, that will make everyone comment every day.

    QOTD: Rare to medium rare, crispy on the outside. Depends on my mood, sometimes I like well done.

  • E

    I have no idea what I would do with a 6L of Silver Oak. I’d probably donate it to the office or something.

    QOD: but I like it Pittsburgh! Seriously though, if it’s a decent enough steak keep it primal and rare, with salt, pepper, occasional herbs de provence or maybe even some blue cheese at the end if I’m in the mood. And the following things have given me much joy with it: Gigondas, Madiran, Ste-Estephe, the Miradero merlot, Haut-Monplaisir, and yes, Napa cab. It was recommended to me once that a highly oaky chardonnay was an ideal match for a charcoal grilled steak, but I have never yet tried this.

  • Christopher J

    Great show as always. I am telling you, you should use the comments from the episode before for drawings, that will make everyone comment every day.

    QOTD: Rare to medium rare, crispy on the outside. Depends on my mood, sometimes I like well done.

  • vivianovino

    QOTD: Medium to medium well, yo.

  • vivianovino

    QOTD: Medium to medium well, yo.

  • 2thdr

    QOTD: Medium rare

  • Caren

    QOTD: not much of a carnivore but if I do a little taste, it has to be MR. Original black wristband here.

  • QOTD: I like my stake seared on both sides with some kosher salt and a little good olive oil.

  • t_moderne

    I like my steak with a 6 liter bottle of Silver Oak. Wow.

  • 2thdr

    QOTD: Medium rare

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