EP 633 Terroir and French Wine Part 1

Author Robert Camuto visits the Thunder Show and conveys his passion for the concept of terroir.

Wines tasted in this episode:

2006 Pierre Gonon Blanc St JosephSt Joseph Blanc

Links mentioned in today’s episode.

Latest Comment:

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Luca Bercelli

90/100

line of the day – ‘I got tired of watching Michael Irvin on Dallas TV in a fur with 3 ho’s behind him’

Good guest, episode most notable for Mott’s balls up – forgetting to put in a new tape. Firstly saying there’s enough tape and then admitting the problem as the tape almost runs out.

Tags: France, guests, review, St Joseph, Video, white, wine, wines

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  • jason

    first in?
    lookin good

  • first in?
    lookin good

  • chicago mark

    2nd ?

  • chicago mark

    2nd ?

  • KCity

    I’ve been waiting for this show… good times!

  • KCity

    I’ve been waiting for this show… good times!

  • Great show as always! I enjoying seeing you interact with guest and think it’s awesome that you’re willing to meet with people that take the initiative to contact you!

    On a side note, this is again an awesome show to watch from a brewers perspective. Terrior just isn’t something we think about so it’s neat to see that element discussed.

  • Great show as always! I enjoying seeing you interact with guest and think it’s awesome that you’re willing to meet with people that take the initiative to contact you!

    On a side note, this is again an awesome show to watch from a brewers perspective. Terrior just isn’t something we think about so it’s neat to see that element discussed.

  • John Farrin

    5

  • patrick hill

    i dont know what tis means but i guess im sixth

  • patrick hill

    i dont know what tis means but i guess im sixth

  • Starting off well and really like the philosphy of your guest!

  • Starting off well and really like the philosphy of your guest!

  • Nice beret, but this episode is dragging a bit. Hopefully tomorrow will better.

  • Nice beret, but this episode is dragging a bit. Hopefully tomorrow will better.

  • GlennP

    nice subject for a show. Terroir is so often overlooked and so important.

  • GlennP

    nice subject for a show. Terroir is so often overlooked and so important.

  • pawncop

    Whoo ho #10. Great episode, what a great streak. Looking forward to tomorrow.

  • pawncop

    Whoo ho #10. Great episode, what a great streak. Looking forward to tomorrow.

  • Great show and looking forward to tomorrow. Love the hat what a guy – it only needs the Giants on the front to reign supreme!! I know Mattsito would be with me on this one.

  • Grapedog

    Guest seems like a bit of a phony… doesn’t seem that informed for having written a book about the French wine industry. Just not feeling it… maybe it’s just me?

  • Great show and looking forward to tomorrow. Love the hat what a guy – it only needs the Giants on the front to reign supreme!! I know Mattsito would be with me on this one.

  • Grapedog

    Guest seems like a bit of a phony… doesn’t seem that informed for having written a book about the French wine industry. Just not feeling it… maybe it’s just me?

  • Axel

    Please try the white Gonon Saint Joseph a bit chilled at 12°C !!!

  • Axel

    Please try the white Gonon Saint Joseph a bit chilled at 12°C !!!

  • John Farrin

    “You go pigs” ? LOL! You’re an original.

  • John Farrin

    “You go pigs” ? LOL! You’re an original.

  • Jeff

    If the winemaker is assuming that you will chill your white before drinking, shouldn’t we chill the wine. For instance I recently had a washington viognier at room temperature that was heavy on the alcohol and not much else. I put it in the fridge and tried it again the next day and it was still not great but at least the alcohol wasn’t nearly as dominant and it picked up a few other qualities. Do wine makers craft wines with temperature in mind?

  • Jeff

    If the winemaker is assuming that you will chill your white before drinking, shouldn’t we chill the wine. For instance I recently had a washington viognier at room temperature that was heavy on the alcohol and not much else. I put it in the fridge and tried it again the next day and it was still not great but at least the alcohol wasn’t nearly as dominant and it picked up a few other qualities. Do wine makers craft wines with temperature in mind?

  • Cheers to tasting a sense of place.

  • Cheers to tasting a sense of place.

  • Man, i know i’m going to love this one.

  • Man, i know i’m going to love this one.

  • Anonymous

    Robert is great! The beret is excellent!

    I’m with you on Chateaux being bought (and bartered) by insurance corps. (and luggage and perfume) people. They’re screwing everything up. Here’s my rule: If ANYTHING is advertised on TV, they got enough money, and they won’t get a penny from me. F ’em. Look at AIG – f’n assholes lost $63 BILLION in three months, and dropped the entire DOW by 300 points today, and the gov’t keeps bailing them out. Somebody fix this, please!

    Truffles, on the other hand, I hope will NEVER be advertised on TV, but in this state, I’d be lucky to have just a small vial of truffle oil, and I have to consider that my GF don’t dig ’em, so I’m best off refraining from the indulgance right now.

    And as for licorice… if I had some over-licoricey white Rhone, I’d be splashing it over some moules in herbs and butter right about now. (She don’t do shellfish ,either, but… f her. I did not just say that.

  • Alos

    Cool episode thanks bro

  • Murso

    Robert is great! The beret is excellent!

    I’m with you on Chateaux being bought (and bartered) by insurance corps. (and luggage and perfume) people. They’re screwing everything up. Here’s my rule: If ANYTHING is advertised on TV, they got enough money, and they won’t get a penny from me. F ’em. Look at AIG – f’n assholes lost $63 BILLION in three months, and dropped the entire DOW by 300 points today, and the gov’t keeps bailing them out. Somebody fix this, please!

    Truffles, on the other hand, I hope will NEVER be advertised on TV, but in this state, I’d be lucky to have just a small vial of truffle oil, and I have to consider that my GF don’t dig ’em, so I’m best off refraining from the indulgance right now.

    And as for licorice… if I had some over-licoricey white Rhone, I’d be splashing it over some moules in herbs and butter right about now. (She don’t do shellfish ,either, but… f her. I did not just say that.

  • Alos

    Cool episode thanks bro

  • Damnit, Mott!!!

  • Jay

    Damnit, Mott!!!

  • Gary,
    You keep getting people on the show to promote their books and stuff.
    I want to come on to promote myself.
    I think i’m probably almost as good as a book.
    Depending on the book of course….

  • Gary,
    You keep getting people on the show to promote their books and stuff.
    I want to come on to promote myself.
    I think i’m probably almost as good as a book.
    Depending on the book of course….

  • Adam J

    First time for everything…

  • Adam J

    First time for everything…

  • guymandude

    The first break in WLTV, looks a lot like a two parter.

  • guymandude

    The first break in WLTV, looks a lot like a two parter.

  • Dr T in NC

    A Jets beret? Beeps and blips and blinking lights . . . excitment!

  • Dr T in NC

    A Jets beret? Beeps and blips and blinking lights . . . excitment!

  • You were on point today GV! I think your guest might have been a bit nervous (the phone call was the KO blow) but it’s all about how he finishes…until next time.

  • You were on point today GV! I think your guest might have been a bit nervous (the phone call was the KO blow) but it’s all about how he finishes…until next time.

  • Alan and Gayle

    MOTT!!!!! Be kind and Rewind!!!! I can’t wait another day!!!

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