Wine Library TV

Search

EP 827 California Thunder- Serious Cabernet and Pinot Noir Tasting – Epiosode #827

Gary picked out three iconic wines from California with big scores and put them to the test.

Wines tasted in this episode:

2007 Drew Mcdougall Ranch Pinot NoirSonoma Pinot Noir
2006 Beaulieu Vineyard George De Latour Private ReserveNapa Cabernet
2005 Crocker & Starr Stone Place Cabernet SauvignonNapa Cabernet

Links mentioned in todays episode.


Latest Comment:

View More

luca bercelli

90/100

line of the day – ‘I can’t taste this I just had a breath mint (Mott). Good, a couple of shows ago you almost knocked me out….just joking’

Monster wines, happy show

Tags: cabernet, california, napa, Pinot Noir, red, review, Video, wine, wines

Related Stories & Episodes >

Episodes >

←  Older Comments
Newer Comments  →
  • Vay-ku

    LT snorting coke,
    surprisingly loses to —
    Frenchman with a tan.

    QOTD: medium rare
    Is that a GV BOBBLEHEAD?!? It's dangerously close to looking like Tom Brady….

  • castello

    Yes to the pairing thing. Sometimes you have to have food with a certain wine. Cheese with that pinot might have changed everything.

  • A tip for the Vaynernation; If you want an elegant new world Pinot Noir….

    Cono Sur “20 Barrles” Pinot is the place to go…. probably about 20 bones in US.

    ; ) Puts a smile on my face. Kudos Chile!

  • QOTD: New York Strip Loin rare.

    Good show.

    Edwardo

  • MarcBelgium

    Loved it very much.
    But, these wines are unavailable in Europe. What a shame.
    Gary, when are you going to ship wine to Europe? Don't hesitate, do it right now.

    QOTD. Rare off corse. All the rest is not a steack and should be forbidden.

  • castello

    The Big Ass glass is called the Burgunder which should be fine with Pinot IMO. I love to have a bigger wine in it also so it can breath and you can stick your whole face in there. I do believe the glass changes it slightly but most research has shown that it is just a great marketing ploy. Not quite a scam but it sure worked.

  • missatiejacket

    great show. I don't eat steak anymore, but I used to like it rare or very rare, depending upon the quality. I never wanted the amount of char on the outside that you seem to like, but if it's really good steak I would eat it practically raw. I never thought you were unamerican, Gary, but with the amount you talk about Portuguese wines I think you're doing them a disservice by still not doing a Madeira episode (with a vintage Madeira at the end). It's one of the nerdier categories and extremely historically relevant in this country as well as in Europe. It might also be a good opportunity for Sir Gary to make an appearance, although Bordeaux and Burgundy are quite fitting as well. Thanks for all of the great shows. I hope you keep it going.

  • castello

    Steaks go on about 6. I'll start decanting some Big Ass Cali Cab!

  • Go California!

    QOTD: I like steak cooked all the way ( as in almost charcoal ) but it depends on the cut, not all meats deserve such a feat, some meats do very well on the rare side.

  • NY Pete

    hey hey … 🙂

  • I might have to give this a pass after all, I'm in Denmark…. ; ) and it's 1 in the morning.

    sorry ; (

    would've liked to be there

  • Hi, how's it goin'?

    Big ass glasses back, huh? Cool, eh?

  • ChrisNY2

    nice show…and “putting on the food goggles” is a good one.

    QOTD: I think this was asked within the past 6 months. but steak is awesome so we might as well keep discussing it. med-rare / medium depending on the cut. a good sear and nicely seasoned are key!

  • chukheadted

    med rare. how about you, gary? im guessing bloody

  • Well of course…. Agreed!!!

    I'm gonna have a beer, how 'bout you? Westmalle triple? ? ?

  • yacochuya

    QOTD: Rare

  • PG

    I like my steak medium with grill marks, some fresh black pepper and a little butter.

  • Philip

    QOTD: I'm a rare kind of guy, but this Black and Blue business sounds intriguing.

  • LonelyGrape

    QOTD If it is bleeding it is not dead yet (Medium to well done)!

    Love the wine and food matching – this is what it is all about!

  • whew…just getting caught up. been busy. nice to have this to watch, while sipping the Calvet-Thunevin Cuvee Constance 2005. Thank you WL.

  • CAChristie

    Wow, I just posted this on the last show along with my qotd, but there's already another one up! 🙂 Forgive me for re-posting, but I really mean it:

    Gary, I know you probably won't get to read this let alone reply, but it's worth a try. I just wanted to thank you, and let me explain why:
    I am a college student studying Viticulture and Enology at a University extremely highly respected for its' VEN program, but here's the rub – like many college students, I'm not of legal drinking age. As I'm sure everyone can see, this creates a teensy problem. This is why your show is so hugely important to me; it really starts to fill in some of the holes in my education. Ultimately, it lessens the suckiness level of not being allowed to experience my own field of study. So, seriously. Thank you.

    And to answer your questions:
    -Food and wine pairings are something that the vast majority of people who likes wine are interested in, so I think you'd be remiss to NOT mention them.
    -I like my steak to not be moving, but I want it rare enough to be tender and juicy, so probably about medium rare. I'll have to try my next one black and blue, though.

  • Had some a couple of eps back, but not the Constance, and it was awesome!

  • Muhhhh! ; )

  • I'm getting some serious blackberry and cassis here at home. 14 bones.
    QOTD: Seared outside med rare inside.

  • Black and Blue all the way.

  • QOTD: Barely MOOving… 😉 Going to order the Crocker & Starr tonight…. I've already had the other two. The BV is overpriced, but so are all the Cali Cabs. I prefer the Merryvale Profile or Jordan if I'm gonna spend the money.

  • Gary nice show and great to introduce a couple wineries that I probably wouldn't have heard of. Signed up for both mailing lists. Great to see Cali making a comeback with you.

    QOTD – Med Rare

  • iurileao

    Nice show. I'm sorry californian wines aren't quite available here in Brazil (where they get too expensive because of taxes), but I've drunk some nice ones too.

    I like the food suggestions with the wines, you could do that everytime.

    QOTD: just like you, black and blue. I usually grill it very very hot to achieve that.

  • Gary, what wines are we tasting on the next Ep? Like to know…. Thunder couch time please!!!!

  • maxinvegas

    Love to see that Cali Cabs are showing strong and there are still some out there not wearing too much makeup! I agree with you GV that too many cabs are overdone, I'm noticing where I work that people are starting to back off that style a little and getting back to the roots. What about a show featuring old-style cabs with ABV less than 13.5% or so??

    QOTD: Generally I like a steak medium-rare, unless it is filet

  • Crocker & Starr's winemaker sounds like you Gary (06 vintage):
    Dark and dense in the rim of the glass. Aromas of black cherries, black berries, chocolate, brown spices, graphite and truffle. The palate continues to evolve to incorporate cola, tobacco, leather and baking chocolate covered espresso beans. Flavors of just ripe blackberry with a heavy dose of boysenberry, cinnamon, clove and French vanilla start to intermingle. Silky and dense tannins and oak structure extend the rich Cabernet mouthfeel. Approachable and ageworthy.

    On my way home to figure out what the hell a baking chocolate covered espresso bean is supposed to taste like.

  • cabdrinker

    I'm not sure Kahuna likes putting score ranges in his spredsheet. But we'll see.

  • lordsauvignon

    QOTD: Medium, enough to taste the juice but know its been cooked.

    Food goggles, haha
    Mott!!! USA USA USA!

  • MEDIUM RARE

  • oregon5361

    I love Drew Pinots they did a big tasting here in Dallas with Brewer, LWC, Talley, and several big players it was awesome!
    I like my steak rare to medium rare….. That brings me the thunder!

  • dariakushmelyn

    (1) I like my steak medium.
    (2) How does Mott do it? He's so quick and efficient. Mott should be the guest on one of your shows. (Or has he already been?)
    (3) Do you think any wine merits a $55, $61, or $80 pricetag? ONE BOTTLE OF WINE? Unless Napoleon made it personally, I think the priciest wines should cost no more than $30. $30 is plenty – I'll bet your father would agree with me.
    (4) California Cabs are the world's best, in my opinion.

    Daria K of Toronto

  • RANDINTHECITY

    GARY!!!

    QOTD: Well done…over done…always critized on this..but thats how I like it!!

    Great show..ty!
    xo

  • QOTD: Just on the raw side of Medium! If I want sashimi, I'll order fish, otherwise, I want my meat cooked (or at least warm).

  • USA at end IS A KEEPER.

    QOTD: Nothing fancy. Just medium

  • kungfu_sage

    I like my steak so rare the center is still literally raw and shining.

  • Cool_Dave

    QOTD __ Medium Rare.
    Great show Gary V.
    Going to Bern's Steak House in Tampa in September. You should try it.

  • vpass64

    QOTD: Extra medium.

    Gary I think you should do an episode with some Burgandy while playing House of the Rising Sun in the background. Do it!

  • Cali KNOCKED IT OUT!!!

    Great show… Georges always brings it… Hook & Starr.. a name to watch for…

    QOTD: Med/Med-rare and WARM, depending on the cut…

  • zrm

    Yay America. Totally not sucking it up.

    QOD: Steak? never! I am a vegetarian Gary and have never ever tried red meat. So i guess I like my steak still alive.

  • Chilemily

    QOTD: I'm a bit boring and like my steak medium-well done. I especially like the crispy saltyness of it.

    Also..I'm still waiting on another Chilean wine episode…:)

  • CharlieTN

    I like my steak pretty dern medium. Boring, unoriginal, maybe. But delicious.

    Good show! Gotta get me some of that last cab if I randomly find $80 on the street.

  • bobbytiger

    While the price points are above what I could possibly pay, it looks like it's my loss, as you certainly hit the trifecta today.

    QOTD- Anything over medium-rare should be thrown out. It's toast.

  • slave2thevine

    QOTD: I like my steak however the chef recommends it…if they're good it will taste fine. If not..no need to go back. At home I range from medium to rare depending on how I cook it and what else I'm eating with it.

  • bdshupe

    I can eat steak about any way it is cooked. I generally order it medium expecting to get it medium rare or medium-well. I've found that medium is the safest choice. I'll add that I also hate any seasoning besides salt and pepper on my steak. Steak is great as it is. No sauce!

  • DAveAll

    QOTD: med rare if standard top quality steaks. If it's from the wrong parts of the cow – then medium. 3 inch filet? then med-rare to rare… with lots of good cabernet or Syrah (Burgundy style, not Shiraz!)

    USA! USA! USA! even your toothpicks should be made in America!

←  Older Comments
Newer Comments  →

Close

Not Subscribed to WLTV yet?

Never miss an episode and get notifications on the hottest wine deals!

No thanks.