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EP 941 Tokaji Tasting with Jean-Guillaume Prats

Gary Vaynerchuk meets with owner of Cos d’Estournel in Bordeaux to talk about a new project, Tokaj Hetszolo. They taste 3 different Tokajis from the estate and talk about the wine business (sorry about some of the background noise!).

Wines tasted in this episode:

2003 Hetszolo Tokaji Aszu 3 Puttonyos
2000 Hetszolo Tokaji Aszu 5 Puttonyos
2001 Hetszolo Tokaji Aszu 6 Puttonyos


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luca bercelli

89/100

one thing I wanted to know about this episode. Where was it?

Tags: dessert, review, Tokaji, wine, wines

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  • Just Jack

    A lovely change of pace. Very knowledgeable guest and good questions. The street noise only added to the charm except for a few places where I couldn’t quite make out what he was trying to communicate. I think I got the gist of everything though and would have to give this episode a 91+. The only thing I would have liked to hear GV comment on more is the acid level. When it comes to sweet wines, I find that the acidity makes all the difference in the world to me between a stunning, balanced wine and a flabby mouth full of over ripe fruit and sugar.

    QOTD: I have not had a Tokaji with seafood. But… I can’t resist a challenge so I will have to make that happen within the next week or so and see how well the theory holds up. I suspect it will work for my palate as I love Sauternes with oyster. (I very rarely pazz up any excuse for oysters.)

  • Just Jack

    A lovely change of pace. Very knowledgeable guest and good questions. The street noise only added to the charm except for a few places where I couldn’t quite make out what he was trying to communicate. I think I got the gist of everything though and would have to give this episode a 91+. The only thing I would have liked to hear GV comment on more is the acid level. When it comes to sweet wines, I find that the acidity makes all the difference in the world to me between a stunning, balanced wine and a flabby mouth full of over ripe fruit and sugar.

    QOTD: I have not had a Tokaji with seafood. But… I can’t resist a challenge so I will have to make that happen within the next week or so and see how well the theory holds up. I suspect it will work for my palate as I love Sauternes with oyster. (I very rarely pazz up any excuse for oysters.)

  • Just Jack

    A lovely change of pace. Very knowledgeable guest and good questions. The street noise only added to the charm except for a few places where I couldn’t quite make out what he was trying to communicate. I think I got the gist of everything though and would have to give this episode a 91+. The only thing I would have liked to hear GV comment on more is the acid level. When it comes to sweet wines, I find that the acidity makes all the difference in the world to me between a stunning, balanced wine and a flabby mouth full of over ripe fruit and sugar.

    QOTD: I have not had a Tokaji with seafood. But… I can’t resist a challenge so I will have to make that happen within the next week or so and see how well the theory holds up. I suspect it will work for my palate as I love Sauternes with oyster. (I very rarely pazz up any excuse for oysters.)

  • O’Shea

    Great show. I have bought several wines for my parent over the last couple years to expand their palates. Generally they don’t stray far from their usuals but they did love a Tokaji I recently bought. I think Tokaji can really enjoyed by lots of people. Keep rocking Gary!

  • Sweeeeet show:)
    This episode was excellent and reminded me about couple of stories from the restaurant I work in:
    1. Lately I’ve opened a bottle of Riesling Auslese Dr. Loosen and left it in the fridge. 2 weeks have passed and I’ve discovered that “Oohh, damn, nice bottle was standing open for such a long time with only one glass consumed. It must be spoiled already”. Tasted it. It was perfect. I was shocked and left as an experiment for 2 more weeks. Opened – again shocked. Clear, beautiful nose, tasty wine. Finally in one more week my friends came and finished this bottle which big pleasure. Resume – it can really stay opened for a loooong time, like our Tokaji. (I’ve been closing it with a vacuum stopper though, not just a cork).
    2. A gentleman came with a lady and requested a bottle of sweet wine. I’ve offered some Muscat from Rhone valley, Sauternes etc. He has chosen Sauternes but didn’t like it. Then he had a glass of Chardonnay Toricella, Barone Ricasoli, also didn’t enjoy. Than he asked for a ordinary glass of red wine with words: “You must be thinking I’m spoiled”. “No, you’re just a man of good taste”:) Maybe it was the same guy that Jean-Guillaume has mentioned:)
    Some thoughts I want share with you as well:
    QOTD: Aperitif? Nooo. And It’s too sweet with oysters. Great with aged cheeses, asian spicy dishes, including seafood (I can almost smell wok fried tiger prawns right now:)
    The message Mr. Prats wanted to deliver is much respected: Food&Wine is a great field for experiments, don’t stand on one place. Discover! And soon you’ll see some popular bars that choose ordinary Tokaji for cocktails and add some ice cubes without hesitation:)
    Respecting your way,
    Alexey

  • Danade

    Good show. Good guest. Good interview. Good location. Would have preferred a little better sound, but if the choice is between never trying any new locations on the one hand and having this amount of background noise on the other hand, I wouldn’t change things. I did have a little hard time hearing, but I still enjoyed the show and fresh location.

    QOTD: I do not think I have ever had a Hungarian wine, so I can’t answer. From the description, I can definitely see it going well with cheeses, fruits, and most anything spicy. I can’t imagine the oysters, but who knows.

    I have not tried Cos d’Estournel as of yet, but I have a 2005 I plan to drink in a couple years as a graduation present to myself. Would love to save it 20 years, but the chances of me holding out that long are ridiculously low.

  • Johncrussick1

    Kinda upset you didn’t Prats to town on the insanity of 09 Bordeaux. Cos 09 nearly double 05, a poster child for the 09 campaign.

  • Phil Anderson

    Nice glasses, Gary! Those look like the exact glasses we use in our house on a daily basis from Andrea Robinson called The One. We ALSO have the big ass glass but only use them on those occasions where we have a robust red.
    What do you think of The One wine glasses?
    Phil Anderson
    generalwinethoughts.com

  • sideout

    Why dont you just make ten the highest? Good stuff!

  • Anonymous

    “…Tokaji for cocktails and add some ice cubes…” Yikes! Only on Halloween…

  • Anonymous

    What a great show and guest!

    He sure has peaked my interest in Tokaji. I will look for them.

    Cheers!

  • You see, there are days when you wanna go crazy:))

  • Cooknwine

    I was so exciting to hear about Tokaji, I could it be a great show if it wasn’t for the street noise and the guy that sounded like he was stealing that bike …lol, and on top of that the strong accent …Gary don’t do that again please. peace out

  • Garry when you will start tasting a Georgian, Romanian, Bulgarian or Moldavian wines? I am curious where they stand.

  • Ain’t Laughing Like Anyone Now

    How about a value-driven show?

    (under 15 bones, please)

  • Classic Episode. Loved it!

    QOTD I’m a big fan of Tokaji, but have only tried it on its own or at the end of a meal. Will give those food pairing recommendations a go.

  • TheSmirkingLurker

    ****THIS**** is why I watch WLTV. THIS WAS FANTASTIC.
    -TSL-

  • Larry

    Great episode but a bit hard to hear. We drink Tokaj with cheeses especially blue cheeses and have tried with oysters though it tends to cover the taste somewhat. Have not had this particular brand but would be an interesting one to try especially if it is widely available. One of the problems with Tokaj is availability of different brands.

  • Anonymous

    GV – time to pick up a looser shirt…

    ps – how web 2.0 is it to have no mobile sites for wltv, vaynermedia, etc GV?

  • So the second I started watching, I had to look up the phone number behind you to see where you were, LOL. Jean-Guillaume Prats was an awesome guest.

    QOTD: I had a Tokaji paired with a seafood dish on a tasting menu, and it may have one of the strongest pairings of the night.

  • RieslingRich

    Looking forward to Tokaji, Had Hungarian Reds. A nice meritage and a Pinot
    There actually serious wines

  • Red Shouldered Hawk

    Please, please get your sound right in the future. Hold the meeting in doors, do something. That street noise is driving me nuts. I’m about 6 minutes in and don’t even know the question of the day yet.

  • BCap

    Gary, I’ve always been a lurker but thought it was time to step out into the comments. Great episode even with the terrible background noise. Always interesting to hear about Tokaji although I would have liked to hear a little more about the region and other quality producers. I had the wonderful privilege of visiting the Tokaji region in ’05. I made it to Oremus, Disznoko, and Grof Degenfeld. There was nothing quite like the sight of black mold covered caves and bottles as well as the honeyed elixir of the tokaji aszu and tokaji essencia.

    QOTD: I have 8 bottles in the cellar right now and pull them out on special occasions with people whom I know will enjoy them. I hand carried 5 back from Hungary and so while I would love to open them frequently, the price and attachment keeps me from doing so. While some like them with dessert i prefer them Instead of dessert. Also, while in Tokaji I had wondeful pairings with the traditional(and inexpensive there) foie gras.
    – Brian

  • Cubatobaco (Ray)

    WONDERFUL SHOW!!!! This is probably one of my favorite interview done since I started watching the show.

    After the background became white noise, I loved listening the Jean-Guillaume tell us about the history of Tokaj. As someone that knows nothing about this wine, outside of what GV has discussed, I am excited to get my hands on such a wine. I enjoyed the questions that you asked him at the end, Gary. Nice change of pace!

    QOTD: I am going to look for a few bottles now to order! Best of luck Jean-Guillaume!

  • BLUEBIRDVINEYARD

    Gary
    Please wear a microphone on your collar…the sound turned up on my computer is almost mute
    Really YOUR SHOWS ARE GREAT BUT THE SOUND LEVEL SUCKS
    THE OLD TIMER
    WAINO

  • BLUEBIRDVINEYARD

    YOU ARE AN WAAAAAASS….!!!!! WHY NOT IMPROVE A FANTASTIC SHOW WITH BETTER SOUND QAULITY???? NOT EVERYONE HAS COMPUTERS THAT ARE NEW AND CAN GET A VOLUME LEVEL OF 11 WHATEVER THAT IS…..I HAVE 5 BARS ON MY VOLUME AND I CAN NOT HEAR THIS SHOW AT HIGH 5 BAR VOLUME>>>>BUT HAVE NO ISSUES WITH ANY OTHER PROGRAM….THE SOUND JUST PLAIN SUCKS.

  • Even though I’m late with this comment, I did open the 2000 Hetszolo Tokaji Aszu 3 Puttonyos on Friday night. Very interesting wine – a lot of apricot and dried fruit, and some of that distinct raw honey with mold in the far background taste that I would expect from Sauternes… all with a lighter body than the latter. Don’t know about oysters, since I don’t eat them, but it would probably do well with certain Asian dishes, as well as particularly salty items.

  • Anonymous

    QOTD: I’ve never had a Tokaji so I can’t say for sure what I think they’d pair well with. You can be sure, however, that I will be taking this episode into account when I do have my first glass.

  • Anonymous

    QOTD: They have these sweet wines at my X-PA store in the premium collection room. I would agree that a sweet wine would pair with seafood. However my budget won’t allow me to test that hypothesis right now. Maybe I’ll have the opportunity to taste at my DE store training.

  • Anonymous

    Pardon?

  • Anonymous

    Sorry, but you won’t be my financial advisor. 🙂

  • laurensNL

    Nice episode. What I do not get though is how the guy with the chain bicycle will change the wine world… ;)?

    QOTD: I think they go well with aziatic food

  • Anonymous

    Great show – good change of pace. Loved the random questions for the guest portion the best.

    I bet you are bummed today, zero points come on MAN!

  • Anonymous

    Ready for a new week of great “THUNDER”. Can’t wait to see what is in store this week.

    Maybe before you get started this week you can get the sound in digital and maybe upgrade to HD cause I couldn’t quite see your nose hairs. I’m going to have to turn my hearing aide up if you don’t spend a couple hundred thousand bones to upgrade your wonderful show.

  • ALLAN

    YEEEEEEEEEEHAAAAAAAAAAAWWWWWWW !!!!!!

    LEEEETSSSSSS HAAAAVEEEEE SOOOMEEEEEEEEEEE MOOOOREEEEEEE THUNDAAARRR !!!!!!!!!!!!!!!!!! 😛

  • ALLAN

    “Got no time for the corner boys
    down in the street makin’ all that noise
    don’t want no whores on eighth avenue
    cause tonight i’m gonna be with you……..”

  • Anonymous

    I will look for these wines as they would be perfect during the Christmas season!!

    Jean, Great job explaining Tokaji to the Vaynernation. I will let you know my thoughts on Tokaji after I find and taste these interesting wines.

  • Not usually a big commenter…aka a huge troll but bang up show! The background noise was awesome and the guest way better. Always surprised you are pushing such amazing content 1k episodes later. Kudos GV

  • Anonymous

    Interesting episode with another great guest. The location with the background noise did detract from the show a bit, but it still was very good. I was intrigued by some of Msr Prat’s answers to the rapid-fire questions.

    QOTD: I’m afraid I’ll have to get some Tokaji and try it with seafood and oysters – I’ve never done that before.

  • GV, just invest in some Lavalier Microphones and turn off the on-camera mic. That would eliminate most of the background noise and allow you to capture the audio directly from the mouth of the person speaking. I know it isn’t as simple, but you’d be able to do shows like this without all the complaints.

  • ALLAN

    WHHHEEEERRRRSSSS MEEEEE VIIIIIINOOOOOOO,,,,,,,, ARRRRRGGGHHHHHHHH!!!!!! :OP

  • rwino

    To much background noise, volume to low…….

  • rwino

    Had a very dissapointing 04 Cos d’ Estournel, poor QPR. Was a solid 82 point wine. Maybe they should focus on their reds?

  • NY Pete

    no joy in jetsville today.

  • Globex

    Fantastic episode! Great guest, great interview (I used my Bose ear-buds so background noises not a problem at all). Thanks again for introducing yet another wine I’ve never had. Your guest had me at “Oysters & Bleu Cheese”, two of my favorite things to enjoy with wine.

    QOTD: just ordered the #6 500ml bottle from a local store (of course after checking WL first to see if you carry it) and sent text to the wife to please put oysters & bleu cheese on the menu for tonight to enjoy with a movie.

  • Jerry

    Like I said in my comment, keeping it ‘real’ is possible in a plethora of other venue’s. A patio was just one suggestion and if I thought it were ‘shit’ I wouldn’t post, and Gary wouldn’t have responded to ‘shit’ So….Monolooserblogger, a critique is just that, a critique. Many of Gary’s shows are of inferior sound quality, as many have commented. I am sure things will improve, of course except for you’re vulgarity.

  • Anonymous

    Gary, I like this guy a lot… and this show actually was pretty normal until you got into the rapid-fire question part.

    QOTD – I look forward to buying a bottle to Tokaji and taking it BYO to a sushi place sometime in the near future!

  • flavasauce

    Good show except for the “lady” comment. Jean, you might want to be careful about generalizing about “lady taste” cuz this one enjoys Islay scotch and cigars. Gary, your facial expression was hilarious!
    Qotd: I think oysters are too delicate for this pairing but i bet salty sardines would be great.

  • tom A

    Gary, I think this interview really showcases you coming into your own as an interviewer. Maybe you were just calm that day… ha. Enjoyable despite the imperfect mic setup for the location, interesting guest, and a quality episode.

  • Sam

    And the girl with the cell phone! She’s changing the wine world too!

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