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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.

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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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  • GGG

    QOTD: Medium, a true medium.

  • sarah f

    seared with LOADS of fresh cracked pepper…mmm

  • Leo Brancazio

    rare to medium rare with a side of sauteed mushrooms in wine reduction sauce.

  • Kevin_C

    Would love to share the Silver Oak with family and friends over the holidays.

    QOTD: Medium Rare makes a perfect steak for me. Can’t be afraid of the mad cow.

  • Kristen

    Thanks for all of your hard work GV!! That’s why there’s so much love around! That’s such an interesting idea to pair a late harvest Riesling with steak. Now that’s something I’ll most certainly try out.

    QOTD: I like my steak medium-well.

  • Don Y

    Med Rare, well seared. Just sea salt and fresh ground pepper. YUM

  • LGG

    QOTD: Medium for me!

  • Keith L

    I do have a black wrist band, email the picture, but you never put it up. I think you fell down a little there.

    QOTD: Medium over real charcoal with a little garlic salt.

    Glad I subscribe to your email or I would have missed the 12 Days of Xmas. Great promotion!

    Mott, Link… It… UP….

  • Leo Brancazio

    rare to medium rare with a side of sauteed mushrooms in wine reduction sauce.

  • Kevin_C

    Would love to share the Silver Oak with family and friends over the holidays.

    QOTD: Medium Rare makes a perfect steak for me. Can’t be afraid of the mad cow.

  • Kristen

    Thanks for all of your hard work GV!! That’s why there’s so much love around! That’s such an interesting idea to pair a late harvest Riesling with steak. Now that’s something I’ll most certainly try out.

    QOTD: I like my steak medium-well.

  • Don Y

    Med Rare, well seared. Just sea salt and fresh ground pepper. YUM

  • LGG

    QOTD: Medium for me!

  • Keith L

    I do have a black wrist band, email the picture, but you never put it up. I think you fell down a little there.

    QOTD: Medium over real charcoal with a little garlic salt.

    Glad I subscribe to your email or I would have missed the 12 Days of Xmas. Great promotion!

    Mott, Link… It… UP….

  • Bill H

    awesome show even at 1 for 4. i like the energy when you tape a bunch of episodes and then come back. if people want to know what the oak monster is all about mention this episode. i plan on trying that reisling.

    qotd – rare to medium rare

  • Bill H

    awesome show even at 1 for 4. i like the energy when you tape a bunch of episodes and then come back. if people want to know what the oak monster is all about mention this episode. i plan on trying that reisling.

    qotd – rare to medium rare

  • An Impériale of Silver Oak? That will need a BIG steak.

    QOTD: Kickin’ & Bleedin’. Light, garlic & Pepper-based marinade. Aged cool climate Petit Syrah.

  • QOTD: Medium Rare

    Justin Meyer RIP

    When future historians write about Justin Meyer and his role in the California wine industry, they will certainly devote a fair amount of space to the outstanding Cabernets he created at Silver Oak Cellars. And rightly so. Silver Oak Cabernets were always at or near the best you could find. But, in the end, Meyer’s most important contribution will be his influence in bringing growers and winemakers together to shape the very future of California wine.

    (On August 6, 2002 Justin R. Meyer died of a heart attack while on vacation near Lake Tahoe. Steve Rubenstein, the veteran San Francisco Chronicle reporter wrote: “Mr. Meyer was a man who enjoyed making wine, drinking wine, talking about wine and instilling in others his devotion to wine, all duties he performed with unbridled passion and skill.”)

  • An Impériale of Silver Oak? That will need a BIG steak.

    QOTD: Kickin’ & Bleedin’. Light, garlic & Pepper-based marinade. Aged cool climate Petit Syrah.

  • QOTD: Medium Rare

    Justin Meyer RIP

    When future historians write about Justin Meyer and his role in the California wine industry, they will certainly devote a fair amount of space to the outstanding Cabernets he created at Silver Oak Cellars. And rightly so. Silver Oak Cabernets were always at or near the best you could find. But, in the end, Meyer’s most important contribution will be his influence in bringing growers and winemakers together to shape the very future of California wine.

    (On August 6, 2002 Justin R. Meyer died of a heart attack while on vacation near Lake Tahoe. Steve Rubenstein, the veteran San Francisco Chronicle reporter wrote: “Mr. Meyer was a man who enjoyed making wine, drinking wine, talking about wine and instilling in others his devotion to wine, all duties he performed with unbridled passion and skill.”)

  • Fingerlaker

    QOTD: medium well cooked with basting oil and montreal seasoning .. no steak sauce.

    i rock out with the oleschool wristband.. (actually 3 in the family here) 1 i wear for tastings and rests on the computer monitor when not in use.. 1 the kids wear around the house and watch wltv and the other survived the summer of 07 softball season and is awaiting next year.

  • Adrienne

    I like my steak hot right off the grill with salt and pepper, medium well.

  • Fingerlaker

    QOTD: medium well cooked with basting oil and montreal seasoning .. no steak sauce.

    i rock out with the oleschool wristband.. (actually 3 in the family here) 1 i wear for tastings and rests on the computer monitor when not in use.. 1 the kids wear around the house and watch wltv and the other survived the summer of 07 softball season and is awaiting next year.

  • Adrienne

    I like my steak hot right off the grill with salt and pepper, medium well.

  • Gary awsome show again as usual…

    QOTD:Ok love aged steak especially from Peter Lugers..Now they definately do it right!

  • Gary awsome show again as usual…

    QOTD:Ok love aged steak especially from Peter Lugers..Now they definately do it right!

  • JennQ

    Seasoned with salt and pepper. Seared to a medium rare (preferably on wood or charcoal grill). Finished off with a spritz of lemon! PERFECTION!

    Thanks for the Christmas Pack Gary!!! I LOVE IT!!!! EVERYONE… get yours now!

  • RIck K

    Well Gary, we might be able to tell you we have the wristband if you sent them when we signed up 🙂 Go Dolphins!!

  • JennQ

    Seasoned with salt and pepper. Seared to a medium rare (preferably on wood or charcoal grill). Finished off with a spritz of lemon! PERFECTION!

    Thanks for the Christmas Pack Gary!!! I LOVE IT!!!! EVERYONE… get yours now!

  • Well Gary, we might be able to tell you we have the wristband if you sent them when we signed up 🙂 Go Dolphins!!

  • vivaitalia

    Amazing that the white dessert wine was the only winner. I find that tempranillo pairs extremely well with steak. QOTD: Medium Rare! maybe even rare when it’s a really nice cut. But truthfully I could eat it anyway if I had to cuz it’s by far my favorite food in the world. Man i’d love to throw a party and just stick that huge bottle in the middle of my table with a straw or ladle in it, lol.

  • Travis H.

    QOTD: Medium for lean cuts, medium-rare for marbled cuts.

  • vivaitalia

    Amazing that the white dessert wine was the only winner. I find that tempranillo pairs extremely well with steak. QOTD: Medium Rare! maybe even rare when it’s a really nice cut. But truthfully I could eat it anyway if I had to cuz it’s by far my favorite food in the world. Man i’d love to throw a party and just stick that huge bottle in the middle of my table with a straw or ladle in it, lol.

  • Travis H.

    QOTD: Medium for lean cuts, medium-rare for marbled cuts.

  • beaefoe

    QotD: The steak I put together is simple, olive oil rubbed, seasoned (Montreal Stead Blend), cooked medium rear (135F)over a 400 degrees F grill. Can’t wait to try it with a late harvest riesling.

    Bob Foerster

  • beaefoe

    QotD: The steak I put together is simple, olive oil rubbed, seasoned (Montreal Stead Blend), cooked medium rear (135F)over a 400 degrees F grill. Can’t wait to try it with a late harvest riesling.

    Bob Foerster

  • TheOneTrueSteve

    Gary,

    I’ve only VERY recently begun to watch your show. Very nice indeed. Thank you for taking the time to educate us on some wines that we may not have tried unless we saw your reviews. Cool.

    QotD – Rare Baby!

  • Hmmmm…late harvest riesling. will have to check that one out.

    QOTD-with lots of marinated roasted veggies and minus the cow.
    (yeah, I know…but I am vegetarian)

  • Boozer

    Great show … now I am so hungry for steak for some reason.

    QOTD: Great quality meat somewhere I know and trust medium rare other wise medium

  • TheOneTrueSteve

    Gary,

    I’ve only VERY recently begun to watch your show. Very nice indeed. Thank you for taking the time to educate us on some wines that we may not have tried unless we saw your reviews. Cool.

    QotD – Rare Baby!

  • Hmmmm…late harvest riesling. will have to check that one out.

    QOTD-with lots of marinated roasted veggies and minus the cow.
    (yeah, I know…but I am vegetarian)

  • Boozer

    Great show … now I am so hungry for steak for some reason.

    QOTD: Great quality meat somewhere I know and trust medium rare other wise medium

  • George

    QOD: I like my steak rare to medium rare.

  • vivaitalia

    Oh I forgot, killer interception there. I mean he read the play from the second the ball was snapped. Kevin you must be really proud!

  • debnj

    Grilled Filet Mignon, medium-well; I look forward to trying a dessert riesling.

  • George

    QOD: I like my steak rare to medium rare.

  • vivaitalia

    Oh I forgot, killer interception there. I mean he read the play from the second the ball was snapped. Kevin you must be really proud!

  • debnj

    Grilled Filet Mignon, medium-well; I look forward to trying a dessert riesling.

  • Grasshopper

    Congrats to EricOV!! Even though that bottle was supposed to be mine!! Now I have to wait for the 6L Silver Oak!!!

    QOTD – Medium Rare with Bernaise Sauce on the side….

    Hopper

  • This was really good episode, I love food pairing ep’s they are a great insight to how a wine can stand up.

    Steak should be eaten medium rare, which should still be pink, not bloody red, but a nice moist warm pink so you can still taste the flavor in the meat. Some nice pepper grounds cooked into the meat is also a great addition.

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