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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:

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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

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  • scottEJ

    Thanks, G. I've been drinking so much French and Italian lately and am now craving some home grown juice for a while now – mainly Cabs. My palate is definitely going global.

    QOTD: It really depends on the cut, but, I'm mostly a medium/well guy. I do, however, like a fattier piece of meat over lean, ie: a ribeye over a fillet any day. The one consistency – a big, ripe cab. Maybe there's one on Cindy tonight…time to go check.

  • I'm hoping on it too…I've been running a post aggregating headlines, and just got word from one of our VT distributors regarding Requingua in the Courico.

  • D_Rod

    I'm usually a medium-rare kind of guy, but only if I know it's going to be a great cut of steak. Too often I get some overly-chewy piece of meat when I ask for anything less than Medium.

  • Nice to see the love for California and the US. I'm a big Napa Cab fan so the Croker Starr seems worth the price. I think you should do a modern version of the 1976 Paris Tasting. Cali vs. France blind live throw-down.

    QOTD – Blackened medium rare

  • Thanks GV,

    I was interested in this show because the wine that “did it” for me was a '68 BV Reserve Cabernet. I couldn't believe there were better wines than Mateus out there. 🙂 I won't say how long ago that was, but let's just say the only beverage you had had ever in your life when I first tried it was white. Very white.

    I was also interested in the Crocker & Starr because at the height of my “California love” stage, I used to go nuts over Spottswoode Cabs – some of which were made by Pam Starr. I have a very fond memory of sitting on the Novak's porch and drinking a bottle of the 1992 with Mary's daughter Lindy. I've moved away from California lately, but I'll have to check this one out.

    QOTD: I used to love rare steak, but in my older years I'm finding a bit of difficulty in eating really rare red meat. For whatever reason, I have difficulty eating more than about 4 or 5 ounces of rare steak. I do better when it's cooked a little longer. Go figure.

  • QOTD: Rare. I have this sense of deja vu with the question of the day.

  • WineWoman

    QOTD: Medium-rare steak and of course with a full-bodied wine. Usually a red, but that barbecue show you did with steak and Riesling worked for me.

    Luckily I still have a bottle of the Crocker and Starr in my cellar. Even though it's the 2000 vintage, I'm anxious to try this 10-year-old.

  • Dominic C.

    QotD: At a reputable steakhouse, rare to medium rare. Otherwise, medium.

    GV! Mott Tasting CAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • spero

    Bone in Rib eye medium rare, no brainer. My daughter just made Vietnamese Pho with a marinated Flank Steak, That's flavor!!! We were in Lodi had to do a Zin after an 07 Rhone tasting.

  • bruker

    Hey Gary. The MEADOWCROFT WINE controversy over naming rights for their zinfandel might be interesting for the Vayniacs. Meadowscroft lost the Sumptuary name to Brown-Forman who sued Meadowscroft for using a name that sounds like their Sanctuary. Anyway, Meadowcroft lost, so he is selling off the zin for $10. Nice buy.

  • Tofferotti

    The leaner the beef then the rarer I will go. Pittsburgh rare for a filet and medium for a ribeye.

  • Vinny

    Ha – you said “one of the best California Cabernets made in the world”.

    QOTD – pan seared.

  • QOTD; Grilled over wood coals, slight char, rare, great bottle of wine.

  • RodneyStrong09

    QOTD: Medium Rare with some char on the outside- with a big Napa Cab….even an inexpensive “over oaked” one does the trick for me..

  • Anonymous

    So Kahuna is SS? I see.

  • Mike

    Medium rare all the way. I am going to have to try the Pittsburgh style that you mentioned…

  • Anonymous

    I think you can order some wine. Nobody checks my ID. Or have someone buy it for you.

  • I like my steaks medium rare, but I will try the Pittsburgh/Black and Blue next time. I will ask about that. My favorite Steakhouse is the Homestead at the Borgata in AC, NJ. However, I got a Kobe 12 oz for $85.00 at Bobby Flay's, also at the Homestead, and that was amazing.

    My best pairing was at the Homestead. We got a bottle of Clos Des Lambrays Pinot 2003 with Fillet Mignon. What a dinner!

  • murso

    yea. Although Pam Starr had long ago made her name (her roll call of both former employers AND select consultee-client list), and established their intent, I was fortunate to become aquainted with their remarkable work back in 2000. You see, untill this ('05) release, Stone Place was a Cuvee, and they'd taken 10 or more years to reach this objective – an Estate grown, 100% Cabernaet Sauvignon. The previous 9 vintages had been comprised of varying percentages of Cab franc + Merlot. Might have had a splash of PV, or Syrah now, or then, I don't recall each year… But as a Cab Franc fiend, they had me at hello, so to speak, and I remember my first taste of Stone Place Cuvee, at the Grovewood on Cleveland's eastside, prob. early 2001. I thought of it over and over, untill I could get just a few bottles for my own location. It took a couple of weeks. And then, when I sold them, and people asked for more, It was sold out. That kind of experience doesn't let go of you, and so when I met Ms. Starr, in '05, and '06 at her carrier's trade show, and tasted her other specialized interest, the incredible Sauvignon Blanc, my mind was blown!!! Limited supply, outrageous ,expressive aroma, bracing acidity at the core of an abundance and depth of ripe fruits – I was again, stupefied, and this time, moved to procure every bottle of her wines offered. No, they don't play to the minions, but whosoever pays for wines of this quality and caliber, is rewarded generously, and appropriately, and KNOWS what living is. TOTALLY WORTH IT!
    George de la Tour has lived in a more rarified price range at an earlier time, so, in a crowded market, with ever newer guns coming into town, they are wise to moderate the price to market value. Esp after the bret debacle of -when – about 11 years ago? Overoaked? No, G, that's just your blood hound oak sensetivity. You and I know, lots of folks can dig it. More affordably priced than ever before is what I say!
    Drew is a new name to me, but I'd been recently hearing good things about them. Particularly, via Adam Mahler's blog @ Ampelography on facebook, as one of his up and coming stable members. He's a good writer and an insightful blogger. check him out :
    http://www.facebook.com/ampelography?ref=ts

  • Great show! Great to see an iconic wine such as the BV making a comeback.

    QOTD: I like my steaks rare to medium-rare depending on the establishment. I grew up in Belgium and used to like my steaks “blue”. I have never heard of a steak being served 'black and blue' in the US but am intrigued and will give it a go next time.

  • John Martelly

    N.Y. Strip, medium rare over an applewood fire. I think that will be Saturday nights dinner with some fire roasted beets and arugala salad. As for the wine though, you'll need a big ass pry bar to get 80 bones out of my pocket. I'm not cheap, I'm thrifty.

  • SeanieBoy

    Nice one today!

    QOTD: I like my steaks like I like my wine: the redder the better.

  • corkscrew

    Gary with spunk! Love Cali Big Ass Cabs and full rich Pinot's, fav Cabs, Altamura..best $60 Cab out there, Caldwell, what used to be Behrens & Hitchcock, now Erna Schein, best Pinot's Kosta Browne, Dierberg, Ken Wright. QOTD- medium rare with McCormick's Montreal Steak…best seasoning on market. http://www.winelx.com

  • ErieWineGuy

    Wonderful show – again!

    QOTD: I like medium-rare with garlic, black pepper and hot sauce.

    I'd like to try the black and blue, and then maybe a black and blue with a blackened, cajun style to it.

  • O'Shea

    QOTD: I like my steaks free. They taste the best.

  • Thanks for sharing the California Thunder- Serious Cabernet and Pinot Noir Tasting ? Epiosode #827. I missed it. It was nice watching it. Keep on posting 🙂

  • Pat__B

    Say what you want…there is something entertaining about shows on US wines. Just can't help but stay interested. I'm happy Crocker showed well, I am a huge fan of the St. Helena / Spring Mountain areas.

    QOTD: Organic. Grass Fed. Charred outside. Dark red inside. With an earthy red wine.

  • Q of the day, I like my Steak medium to medium rare with a nice crust on the out side of it, with a gnarly Merlot.

  • Gary O

    I like my steak medium rare with just salt and pepper.

  • KVM1985

    QOTD: Not a huge steak fan, but if I have it I want rare to med. rare.

    Also, I'm feeling…guilty. I love to drink red wine, but I really do not care for red wine with food (not even with steak). I'm definitely inexperienced when it comes to food and wine pairs, and of course I will keep searching for that perfect red wine pairing, but I greatly prefer white wines or craft beers with my food. I hope that's OK – sometimes I feel like I'm doing something wrong, since the “classic” pair with many meats is a big red.

  • flavasauce

    Hmmmm it would seem that “steak goggles” would make a much better t-shirt than “food goggles.” Not so into Ca wines as the only time I want a beverage that overwhelms my pallate is when I drink an Isla Scotch such as Laphrioag.

    QOTD: Med-rare and preferably grass fed free range. I prefer Lamb though, much more flavor and more naturally raised usually. If you haven't seen the movie Food Inc and you eat meat you need to!

  • Kayla28

    Good show!
    QOTD: well done!

  • Anonymous

    Hahahaha ….. no, I’m not a beer drinker. But I think Belgian beers are very hot in the US.
    Last summer we were in California and there a guy at the desk in a hotel in Sacramento became lyrical when he heard we were from Belgium.
    Oh, he said, Belgium, the land of the Westvleteren beer which is even more than the Holy Grale.
    He was so passionate about it that I promised him to send him a case of 36 Westvleteren bottles.
    I did, though it’s very difficult to find, even for Belgians.

    —–Oorspronkelijk bericht—–
    Van: Disqus [mailto:]
    Verzonden: vrijdag 5 maart 2010 0:39
    Aan: [email protected]
    Onderwerp: [wltv] Re: California Thunder- Serious Cabernet and Pinot Noir Tasting ? Epiosode #827

    Allan wrote, in response to MarcBelgium:

    Well of course…. Agreed!!!

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

    Link to comment: http://tv.winelibrary.com/2010/03/04/california-thunder-serious-cabernet-and-pinot-noir-tasting-epiosode-827/#comment-38053577

    —–
    Options: Respond in the body to post a reply comment.

    To turn off notifications, go to: http://disqus.com/account/notifications/

  • Jay

    QOTD: I like my steak cooked, not raw. But definitely pink in the middle and juicy!
    OM NOM NOM NOM

  • dsallen

    Excellent show!

    QOTD: Medium rare with cracked black pepper and raw horseradish on the side!

  • Michael D

    Medium, with malbec.

  • ONUMello

    QOTD: Good ol' medium, with a nice pink center and hot outside. Unfortunately too often I've recently been ordering medium only to find it brown throughout, yet when I order medium rare it's barely warm.

  • Anonymous

    My name is white. Very white. Breastfed not bottled…

  • Anonymous

    Doesn’t it get dry and chewy then?

  • Graham

    I prefer my steak medium well. It's not too softly pink (I've never been a fan of “soft” beef) and it's not overly charred.

  • Anonymous

    Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!Shipping to Europe!!!!

    YEAH!

  • Anonymous

    How about an elegant old world pinot? I don’t know where to start….

  • Beeper

    QOTD: rare, but seared on the outside enough to get it some nice charred fat. Never heard it called black and blue or pittsburgh…I'll have to try ordering it that way

  • LonelyGrape

    Now that is a comment I like!

  • Chris C

    QOTD: ribeye medium rare with a nice steak butter. nothing better

  • lawrenceleichtman

    I like my steak charred on the outside and rare on the inside. They do it perfectly at the Coyote Cafe. A great Syrah or Cabernet with it.

  • QOTD: medium rare

  • Lyman

    Anybody remember the movie Life and Times of Judge Roy Bean? There was a character in it named Bad Bob played by Stacy Keach. He rides his horse into town on a full gallop he jumps off, shoots the horse and says to the closest person he sees, “Cook it for me.” The guy says, “How do you want it?” And Bob says, “Cook it blue.” That was the first time I ever heard it.

    I like mine medium rare, dry aged and grass fed, the way a steer should be fed.

    Nice show GV.

  • I wish I could handle the Pittsburgh, but I go for MeDiUm. In the land of 'well dun wit ketshup' (Indiana), it's actually pretty respectable.

  • Oh yeah, when I lived in France – the school was call George De La Tour! I got a good laugh out of this episode man. Long live George of the Tower! Cheers!

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