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EP 829 Thunder Show Exclusive: Release of The Show Malbec by the 3 Thieves- Part 1

Joel Gott, Charles Bieler, and Roger Scommegna sit down with Gary for a special release of The Show Malbec on Wine Library TV.

Wines tasted in this episode:

2009 The Show Malbec


Latest Comment:

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luca bercelli

89/100

line of the day – ‘I’m not underestimating them at all – that’s like saying don’t underestimate bald-headed guys’

This episode was passing me by but the line of the day made me laugh out loud and from that point I got into it

Tags: Argentina, malbec, red, review, Video, wine, wines

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  • Excellent idea on Argentinian 'Table wine' classification. But why stop there? Perhaps the whole world should be evolving to a single labeling system that at a minimum would create a world standard by which consumers would know if they were getting a wine actually crafted by a single vineyard/winemaker from a bulk/blend producer. That would be money! A world 'table wine' classification!

  • Allan

    The wine/wines better not suck in part two…. Otherwise we will have a d-bag of a show on our hands….

    I'll say it again: I like wine, and i like to drink it!

    That girl needs a haircut…

  • Allan

    Yep. Gary rarely invites rock stars…..

    Well, it's not fun, i can tell you that…

    Just watch part deux instead…………

  • wekemas

    I thoroughly enjoyed this show! Enjoyed it so much, it brought me out of lurker status. The ep is chock full of good info, knowledge and great banter. You all clearly know your stuff.

    I'm very much looking forward to part two. Thanks for the goodness!

  • Allan

    Never trust a dude that L-O-V-E-S Lady Gu-Gu! ; )

    Or is it Ga-Ga?

    I love great wine but i hate crappy music…! Nuff said!

  • castello

    Welcome to THE comments! Agree lots of good info on this epic ep.

  • Well, I'm not sure the Table Wine classification can translate well to every wine region. Take the Mosel in Germany for instance – they already have a very specific and useful classification scheme to let you know what you're getting in to. But since nearly every wine there is single vineyard and/or small batch, that's not the indicator they use. The QbA / Pradikat distinction works better and within that, Kabinett, Spatlese, Auslese lets you know the ripeness level because THAT'S what's so important to know with Riesling.

    So I'm averse to a universal worldwide classification system, but I think it could really work well with a place like Argentina that is just coming into its own and trying to establish some sort of standard for itself.

    Another idea would be to forget the Table Wine class (which is just a way of saying “pass”) and to instead take from the Chianti model and establish guidelines for “Reserves” and such. Malbec, Malbec Clasico, Malbec Reserva???

  • Lyman

    Thanks laurieinvt!

  • ironmics

    Watching this episode echoes my feelings towards Oregon right now. There are a ton of douchebag owners that I've met that are from Michigan or where ever and think that because they're had some good wine in they're life that they know a single thing about wine. So they come out to “the new hot spot” in Oregon, and buy the only vineyard they can afford, that is in an absolutely terrible place to grow pinot. I was tasting a couple syrahs with a vineyard owner the other week and he was shocked when I threw out black pepper and coconut as tasting notes… I've had quite a bit of pinot and pinot gris from this guy's vineyard(he's only owned it for two years, but it was a well established vineyard) and it's all terrible. As noted his vineyard in an awful place for pinot, but our vineyard makes pretty good entry level gris from a few miles away.

  • musicalthunder

    The question is… if people that like Malbec and know a lot of bandwagoners are coming down the tracks, why would you not just do a little homework and steer clear of the bad juice? Malbec got to this point because it was cheap and delivered a basic to even impressive quality for it's $ per sip. So if you like the varietal just do a little more work and you will still get a good buy.

    I understand the Costco paradox, and that it may hurt Malbec medium term. I don't know how much can be done there is a lot of change going on in Argentina, not just within Malbec, but with all other potential varietals like Torrontes, Bonarda, Tannat, Sirah (in San Juan province), and not just there. There is a lot of ''turmoil'' (generally in a good way), of terroirs, wineries, new people locally and internationals coming down, new areas (like Ventana in Buenos Aires and Neuquen, Jujuy, etc)… Even the local harvest festival in Mendoza is at a major crossroads of change because it has gotten so popular with tourists there are not enough tickets for the shows. In short, it is an explosive time in Argentina and some things will go right but some things will go wrong.

    I personally don't believe a nice bottle of cab exist under $12. Yes tehre is the rare gem but overall, they are either too young and thus way to unsettled, or simply off-balance. I know cab is cab, and pinot is pinot, but people just know that under a certain price you will get what you paid for in a mediocre way. Perhaps we should understand that the era of ''I got a delicious wine for a steal'' (Malbec), is coming to an end and that this varietal will mature into one that like cab, pinot and sirah, will demand it's price for it's due quality.

    My 2.5 cents.

  • Matt

    These guys aren't suits, they have always done non-traditional stuff. http://www.youtube.com/watch?v=w_5jiekFYD8

    This was a great episode, but I wanted to see somewhat of a sniffy sniff.

  • GLrocks

    Lordy.OOTD: how long does it take for a 2nd episode ? I want to hear and see the tasting and the rating and the sniffy sniff….and the QOTD come on

  • Allan

    Oh yes, the Qsotd…. Will we get 3…..

    Goody-goody.

  • Ok, awesome story! That kind of stuff just get's The Happy Diabetic inspired. Find the opportunity, get a good price, market it…. that works for just about anything. I like the Melbec flavor, lots under 15.00. A great flavor with beef…. Try this! happydiabetic com

    Ribeye Steaks with Grilled Sweet Peppers
    A savory rub with seasonings like paprika, thyme, oregano, and cayenne pepper gives this steak lot's of love!
    To cut down on time in the kitchen, rub the meat with the paprika mixture and start it chilling. Then prepare the Grilled Peppers.
    SERVINGS: 8 servings
    CARB GRAMS PER SERVING: 9

    Nutrition Facts Per Serving:
    Servings: 8 servings
    Calories 291
    Total Fat (g) 13
    Saturated Fat (g) 4
    Monounsaturated Fat (g) 7
    Cholesterol (mg) 67
    Sodium (mg) 573
    Carbohydrate (g) 9
    Fiber (g) 2
    Protein (g) 32
    Diabetic Exchanges
    Vegetables (d.e.) 1.5
    Lean Meat (d.e.) 4
    Fat (d.e.) .5
    4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
    1 tablespoon extra virgin olive oil
    1 tablespoon paprika
    1 tablespoon garlic powder
    2 teaspoons dried thyme, crushed
    2 teaspoons dried oregano, crushed
    1/2 to 1 teaspoon ground black pepper oil
    1/2 to 1 teaspoon cayenne pepper

    The Grilled Peppers (see recipe below)
    1. Trim fat from meat. Brush steaks with. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
    2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.

    Grilled Peppers: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.

  • Allan

    Well Gary, just shove the show out already…. Or aren't you finished editing it?

    (Worst case senario: Gary gets into another rant on “Bizness-issues”) (“Oh Lord, give me strenght”!) (And has to edit it out, due to pressure from “Softies” (Yes i believe that's the term) from the Vaynernation)
    ?????? ; 0 )

  • What?!? Not one sniffy sniff or give it a Whirl? Crazy times are upon us.

  • GLrocks

    Happy Diabetic…..go run a marathon and put less energy in to your long winded recipes.
    My lord you can cook a great steak and drink an entire bottle of Malbec in the time it take just to read your recipe. You will kill diabetics alone with boredom

  • Allan

    That's bad ass stuff….. LOL : )

    I do believe he means it with love though, and if it tastes good… well, Yepiiii!

  • Allan

    It's the end of the world! I'm SURE this time! Sniffy sniff is dead and Whirly whirl can't take over….. ; )

  • Allan

    I'm worried for this show. Gary wake up!

  • mattgmann

    bwaaaaaahaha

  • Allan

    Am I the only one to notice this….. Is Joel Gott lookin' a bit O stoned on the front page?

    ; )

    Long night, Huh?

  • Sue

    haha, that video is great!

  • Wow, universal appreciation for this episode. I guess I'm in the minority. I thought it really dragged on and I stopped watching the show about 5 mins in. I guess I'll have to watch the whole thing now. 🙂

  • Stoned? Nah, just tired. I know for a fact that he came in on a red eye flight.

  • I here ya! I see posts here a lot longer then mine…what ever. I help people eat healthy if your not interested just scroll away. Have a great day.

  • Allan

    One quick thought… Don't!

    It's been reported that 2 people have died of instant boredom, from watching the first part. I'm only sayin'!!!!! Could be leathal.. Small doses only ; )

  • Allan

    Word!

  • hah, I seriously tried this time, but only made it about 10 mins in…

  • GLrocks

    Ok . I will read War and Peace while cooking a ribeye with your recipe lordy b

  • Allan

    Lol. Just watch out for those dull spots. We seriously need that Mott-cam for the boring eps. Mott is a ton of fun compared to this ****

    Hopefully part deux rocks! Vino-time!

  • and the swishy swish and gulpy gulp can 😉

  • why dont start at min 15 and watch the end 🙂

  • conniechung

    Great video, it was really interesting to hear more of the business side of wine discussed.

  • Liked your show on Turkey. I really didn't know that an american could be that informed 🙂

  • and you watch other people drink wine? What kind of love is that ….. tell me that you watch with a glas in hand, please …. 🙂

  • It's Mott that publish the darn things, yell at him. MOTT !! Publish part 2, its over 5 pm

  • Allan

    Ok, my sweeede friend ; )

    “Mooooottttttttttttttttttt!, link up the new ep!”

  • maxinvegas

    I'm curious if anyone has tried the Bendit besides me. In October or November a rep where I work dropped off a case of the 2004 bandit. This stuff was awfully oxidized and looked like an over-oaked chard.

    Also, BUSINESS IS BUSINESS!! How many of you are small-business owners or in the wine business. I happen to love this episode for the business talk cause it effects everything.

  • Allan

    More commenters please, otherwise this show won't rock!

  • Allan

    Yes but Gary pushes the button…..

  • Jay

    MOTT!! Post it up!

    please 🙂

  • Allan

    castello liked this earlier, why has the like button been removed??? That's strange?

  • Allan

    Yesssss!

    Had a crappy Malbec tonight….. One-dimensional as heck! just like Lady Gag.

  • laurieinvt

    Hey- thanks for your recipes! They're generally not that long, but the nutritional facts take up space (and apparently a lot of time for some). They are greatly appreciated time savers for those who have to live with diabetes or simply want to be aware of the actual content of their meals!
    Thanks also for a very useful website!

  • Good so far.

  • No offense intended, but why is Ep #780 listed as a “favorite” at right? It was pretty “meh” compared to all those other classics. Sort of a throwaway.

  • castello

    You better drink some coffee! It's past your bedtime; )
    Mottttttt! Wake us up!

  • I have THE SHOW 2007 Cabernet ready to go when part 2 is up

  • Allan

    “I'll be glad, when you're dead, you rascal you….”

    ; )

    Motttttt, it's time. We Vayniacs are drooling by now…

    I'll give it a couple more hours, then…. bedtime

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