EP 897 High End Bordeaux and Rhone Reds

Gary Vaynerchuk opens up 3 special French reds from the high end wine room.

Wines tasted in this episode:

2005 Chateau Smith Haut Lafitte RougeGraves/Pessac-Leognan
2006 Pierre Usseglio Mon Aieul Chateauneuf Du PapeChateauneuf du Pape Rouge
2005 Ferraton Ermitage Le MealHermitage Rouge

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luca bercelli


lines of the day – ‘I don’t want to get naked for you’ and ‘This is like Hulk Hogan v Rocky v Mike Tyson’

This show makes you wish you were rich so you could taste all those $100 + phenomenal wines

Tags: Chateauneuf Du Pape, Hermitage, pessac-leognan, Video

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  • Anonymous

    GREAT, GREAT, GREAT show. Big wines.
    That what it’s all about. I’m happy the supermarket wines are gone.
    Let’s go for the real stuff.

    QOTD. Pichon Longueville, Comtesse de Lalande. My overall favorite.

  • Rich Meyer

    For me: Always mustard and sauerkraut. Period. End of story.

  • purplegrillz

    QOTD… have not had a bunch but AAlto PS was pretty damn amazing for flavor profile. Opus One had the most polish and insignia most dissappointing.

    gary….. yes, do mostly big wines, at the end of the day thats what people want to know, what are the great wines. If someone can spend $40 on a wine they can probably spend $80, and in either case, you don’t want the bottle to suck. Anything around $20 will be decent at best so going crazy over QPR is silly. These winemakers know what their wine is worth so its silly to always bargain hunt. Your function is to sort out the phonies from the good stuff and advise on drinkability windows.

  • Anonymous

    QOTD: mustard, toasted bun.

    AWESOME show! please do more shows on serious wines like this!

    QOTD #2: ducru beaucaillou 03.

  • Lurker Berserker

    OMG – that show was OFF THE HOOK! Way to come back strong after a week of supermarket wines jumping into the big dawgs – nice! It would be very nice (especially for you) if you actually could do a show like that everyday. If you did though, the great wines wouldn’t be as special.

    QOTD: Ketchup (I’m a hot dog simpleton)
    Real QOTD: My favorite in that price-point to date has been the 2001 Allegrini Amarone (I do believe that’s a fave of your Dad as well)

  • Lurker Berserker

    Oh yeah, I almost forgot… I do have a WLTV wristband – thanks Gary!

    P.S. – You were crazy animated today – I can’t remember laughing at an episode of WLTV (in a good way) as much as I did today.

  • Bacchusboy

    Best $100. wine? Regusci Angelo’s Vineyard. Available at winery only Siverado Trail

  • Dnp84

    QOTD: pretty standard: Ketchup, Mustard and relish
    Real QOTD: Won at auction for about $100 a 1978 DC Volcanic Hill– blew me AWAY!!
    Great episode. nice to mix in the great stuff every now and then.

  • Loved the Cindy Crawford reference…I totally decorated my room with her for a while.

    Side QOTD: Mustard, sauerkraut, and raw onions

    QOTD: Haven’t tried that many, honestly. I wish I could remember which producer/vintage I had at Gordon Ramsey in London…that bottle was legendary and mind-blowing for me.

  • Firespeed_1

    ketchup, mustard…and sometimes fried onions…preferrably grilled on the bbq

  • Anonymous

    Enjoyed the episode, I have a yellow “Sniffy Sniff” and green “Vaynernation” wrist band.

    QOTD #1 Rarely eat a hot dog without chili, mustard, onions, and touch of ketchup. Do enjoy a Chicago style every so often as a change of pace.

    QOTD #2 I have never spent that much on a bottle of wine and it is very unlikely I ever will.

    I also really enjoyed the supermarket segment. I understand there is a huge audience for the expensive wines and do enjoy learning, just will never pay that much.

  • Anonymous

    Damn, dude. I need a cigarette after that show. Not messing around. QOTD1 – Chicago Style, sliced tomato, pickle spears and all. Preferably at Wrigley Field, of course. QOTD2 – Chateau Montelena Estate Cab 1994. Gift from a friend, thankfully, ’cause I don’t have that kind of cheese. Drank it in late 2008. Slutty & Epic. Not usually my style, but I can make a exception for special cases 😉

  • Lucresmith

    I have the ‘Bringing the Thunder’ arm band, on my desk so I see it every show. Side question: plain or with ketchup, but cooked over a fire only! QOTD: Never had one, had a few that were close only because of restaurant markup, then I’d say Boroli Barolo.

  • Anonymous

    Thank you for the humorous comment!

  • No I don’t have a wrist band.
    Hot dogs with mustard and ketchup.
    QOTD; Chateau La Fitte

  • Kuehn

    No wrist band.
    Natural casing hot dog w/hourseradish & mustard.
    Never had a $100 wine!

  • QOTD: All the fix-en’s
    QOTD: If there was true value in a $100 bottle sure, the issue is I have had some $100+ wines and there was no value.
    I don’t have a WLTV wrist band and it makes me sad. it’s hard being a Greek God and not having a WLTV wrist band

  • removing lurker status…

    wristband: no
    QOTD: ketchup, mustard and diced onions

  • TommyB

    Hot dog? 2 ways: 1st – with mustard, no onions. 2nd – with ketchup, no onions. I DONT WANT ANY ONIONS ON MY GOD DAMN HOT DOGS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! NONE!!!!!!!! UNDERSTAND ME!!!!!!!!!!?????????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Smahlatz

    Hot Dog – toasted buttered bun – that’s it.

    QOTD – never had a $100 wine.

  • Sparty

    In Canada, even the Yellow tail is a 100 loons. Dam tax man. Posting as a guest because Twitter is overloaded.

  • Rabakatz

    Still have not had a $100 wine.
    Hot dogs Mustard and sauerkraut, but when no sauerkraut som relish works

  • Baller episode…we haven’t seen one of these in some time…nice change up!

    QOTD: The works with celery salt.

  • Howard

    Great show Gary – really good to do a show about such quality wines.

    QOTD 1: just onions and ketchup.

    QOTD 2: off the top of my head, Guigal La Turque 2005 (just a tasting not the whole bottle, unfortunately). Too young I know but still absolutely sensational …

  • Anonymous

    Hot dog on a bun, nothin’ else. And I’ve never had a $100 wine, but I may just have to pair one with a hot dog.

  • Terp00

    Love the sauerkraut and mustard. The grainy-er the mustard, the better. Sometimes I make some homemade Guinness onions, or even try to reproduce the stuff that comes in the Sabbret jar. Been making homemade ketchup as well. Yum.

  • John__J

    qotd: honestly an equal 50-50 split between onions,relish,sauerkraut, and mustard, and ones w chili and cheese. I had to do that 50-50 split last night actually after seeing this episode.

    qotd2: I was lucky to get my hands on a 1953 Remoissenet et Fils Vosne-Romanee a few months ago, and the gent I got it from was kind enough to give it to me at the crazy steal price of $100. I shared it w 3 friends and that far and away takes the cake for a wine in the $100 range.

  • RobinC

    QOTD: mustard and relish

    QOTD: Ridge Montebello – would have to look up the year – the first bottle was incredibly memorable, the second bottle – less than a year later – was just very good. And Castello del Terriccio Lupicaia (cab, merlot, petit verdot) 2003 – the first bottle made it my very favorite wine, the second bottle was not good at all. I know it’s probably peaked, but I’m going to wait at least a year before drinking another bottle. Fortunately or unfortunately we have several bottles.

  • Nickcaruth

    QOTD – Ketchup, mustard, relish

    QOTD – jacquesson avize 1997

  • QOTD – ketchup and onions

    QOTD – Outside of tastings, I have not had one, but have a few in the wings. I have a celebration in the next couple days that will break one out. Am really looking forward to it.

  • Honor89

    End of lerking, as you requested.
    Got to go with the Gary Vay version: mustard and kraut.
    Nice haircut by the way! You think none of us noticed.

  • QOTD: Spicy mustard and pickle or kraut on a red-hot half-smoke (PA/MD/DC thing).

    SQOTD: I don’t know that I’ve drunk a $100 bottle (retail price), because usually the expense-account stuff comes out in restaurants, and I really never take the time to find out what the bottle’d sell for in a store. Now $100 whiskys… that’s a different story.

  • QOTD
    What is the difference between a Hot Dog Covered in Sour Kraut and a BJ?

  • Georgemasiello

    YES! More show like this.

  • Pierre

    1- as full as possible.. ketchup mustard onions sauerkraut relish etc..
    2- I’ld go all in with champagne.. Krug lets say

  • Gwajr66

    I just don’t get why Gary is using a Burgundy glass for Bordeaux?

  • oenophile81

    QOTD–coleslaw, cheese, chile, ketchup, mustard, onions, and relish, woah

  • QOTD: Mustard, Relish, Onion

  • Anonymous

    Love the content. High end wayout of my league but great to watch.
    SQOTD: Ketchup, mustard & bread & butter pickle chips.
    QOTD: Never had one.

  • Anonymous

    The big ass glass is great for any style. Step-off!

  • Anonymous

    I like my hot dogs with yellow mustard and sweet pickle relish. QOTD Vieux Telegraphe 2000 CNDP; I got it for far less than $100, but I suspect that is its current price range.

  • Tholmz

    QOTD: 50% off the time Ketchup only. 50% Chicago Style: Pickle, Tomato, Cucumber, Mustard

  • Tholmz

    2nd QOTD: Chateau Boswell Estate Cab 2007 Vintage.

  • wannaBconnoisseur

    Great show! Hot dog – Cheese coney, no mustard, no onions…Cincinnati chili style!

  • Hey Gary

    Goos show, thanks.

    QOTD: Mustard, ketchup, cheddar cheese and onion when avaliable.


  • QOTD 1: Ketchup & Mustard, i’m told that is “mid-western” style.
    QOTD 2: 1999 Domaine Daniel Rion et Fils Clos Vougeot

    One of the best wine’s I’ve ever had! This started off very poopy on a pop-and-pour, then I left it open for an hour+. Poop subsided, giving way to dark red fruits and spices for days. Pepper and 5-spice on a balanced acidic frame. This has 3-5 years easy. Needs some time once it’s open. Ripe rasperry’s, plums, under-ripe figs and super ripe stawberry’s. Tannins are soft, but have enough body to be a great match for beef tenderloin. Wow, Recommended for any wine drinker, give it an hour or two to decant. ’99 Loving my ’99 Burgs…AMM

  • Anonymous

    Kraut and Mustard, but if I can’t find/don’t have kraut, it’s Ketchup and relish.
    Latest best wine – Orin Swift Prisoner. Just had a bottle and I was reminded how much it evolves after breathing and opening up. A very smooth red after 15 mins of decanting

  • Mike in C-town

    QOTD: Brown mustard
    add kraut and sauteed onions for brats.

    QOTD 2: Argh. Opus One while dining in Vancouver. Maybe a 2001.

    All 100 bone home selections still aging.

  • Anonymous

    Can’t believe I never watched this back in August. Nice show. Fun tasting those top-notch wines, isn’t it?

    QOTD: 1985 Chateau du Tertre from Margaux. 92 bones, excellent complexity

  • Anonymous

    Oh and I always liked my hot dogs plain. Boring, I know. Onions now


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