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EP 956 Wine Cellars and Aging Wine

Gary Vaynerchuk goes off-site to a special wine cellar, built by Joseph & Curtis Custom Wine Cellars. Joseph Kline and Curtis Dahl discuss how they design cellars and what factors are important to age a wine.They taste a Northern Rhone Syrah as well!

Wines tasted in this episode:

2005 Chapoutier Le GreffieuxHermitage Rouge

Links mentioned in todays episode.


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Tags: Hermitage, red, review, Video, wine, wines

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  • ALLAN

    1st!

  • ALLAN

    2nd

  • ALLAN

    3rd?

  • Anonymous

    greedy

  • Anonymous

    boom!

  • Looks great! I loved the cellar series you did before. This will be a nice long ep to watch with a glass of something red.

  • Randall

    Back and in the Top Ten!!

  • philoxera

    In before that Bozo NY Pete …..JoeG does better cellars…Cool setup….better than my fridge 🙁

  • ALLAN

    Missing an E in Aging. MOTT!!! 🙂

    Great show once again.
    But I don’t have a cellar and never will, I live for the moment.
    So maybe this wasn’t meant for me, but I enjoyed these two cellarbuilders’ standpoints and thoughts on wine/wino in general (even though they seemed a little stiff, too me). We do need to see both sides of the coin, and what a good idea for a show, Gary.

    Qotd1: ? ? ? ? ? ? ? ? ? ? ? ? ?, I don’t store wine, I drink it.
    Qotd2: Pasta w White Truffles & Conterno Monfortino Barolo 1971, YEEEEAAAHHHH BAAAAABBBBYYYYYYY, YEEEEEEEHAAAAAAAAWWWWWWWWWWWWWWWWWWW!!!!!!!! 😛

    Cheers everyone!

  • ALLAN

    Great to have you back Randall, Let’s Rock!

  • watching, , waiting..Nothern Syrah, big sigh, what to do, expect go to bed and dream of having one soon.
    wow, pouring a 100 dollar wine…

  • ALLAN

    Boom Boom Mancini!

  • Randall

    Waa-Hooo!!! Can do…

  • ALLAN

    I just watched it with a glass of sherry in hand and it was quite nice..

  • ALLAN

    I’m going mainstream tonight, Tio Pepe Fino Sherry, GOOOOOOD stuff

  • ALLAN

    Drooling now, are we? 😛

    Don’t get your hopes up too high.

  • Anonymous

    Good show GV. First time i’ve heard that up to 64 degrees is ok for storage. I’m raising my temp from 55 to 58. I freaked out during the summer when it went up to 62. Now I don’t feel so bad.

    QOTD#2: Even though I’m primarily a red guy, one of my favs is a dozen oysters (maybe 2) with a great bottle of NZ Sauvignon Blanc.

  • Anonymous

    love seeing peoples cellars! Thanks GV! Having a place to put wines has been instrumental for expanding my palate, my folks are the sweetest and gave me a block of 120 bottles in their cellar to store.
    QOTD: just did a spicy prawns over fried polenta cake with a Tokaji. That was surprisingly great!

  • I have a marble wine cellar too. It’s called my kitchen countertop. :PQOTD: A big ole’ pile of seafood with garlic, wine and butter on a table with a few bottles of proseco, vino verde, or long ireland celtic ale. And most importantly…good friends.

  • John__J

    Great seeing an episode on cellars, Joseph and Curtis were awesome, and it’s a topic not heard about enough, Thanks Gary.Qotd: not sure about solving the world hungerQotd2: everyone has heard about Bordeaux and lamb, Sauternes and foie gras etc., I had a pairing yesterday when my family finally got together for our Thanksgiving that killed. Pecan bars (kind of like pecan pie but bars and a tiny bit less sweet) and a Pedro Ximenez (from Hidalgo). Wow it was amazing how each bite and each sip really made the other taste so much better, I couldn’t believe it. And I probably gained a good pound in the process.

  • Randall

    QOTD#1: How about more natural caves being modified into usable cellar space…

    QOTD#2: Favorites change all the time. I mainly love reds, but I recently had some pesto pizza (veggie w/chicken) with a nice, barely oaked chard that tilted my world.

  • John__J

    Wow, That is a pairing I need to try, sounds awesome

  • John__J

    If I reply here and it goes below yours does that mean I stole 1st? 🙂

  • QOTD1: I love the idea of glass enclosed wine racks as walls…of course they need to be insulated for optimum temperature and protected from light.

    QOTD2: Favorite pairing to date: Popeye’s fried chicken & Bellenda Brut Prosecco! Guacamole & Chips with Mahi NZ Sauvignon Blanc & Bugey Cerdon demi-sec sparkling Rose with buffalo wings..killer!

    Great to know a cellar is more affordable than people think!

  • I only have 3 La Chapelle and 4 Monier de la Sizeranne at home för the Hermitage play, OH and one Cave de Tain and the of course a couple of Crozes, and … a white Guigal 🙂

  • DaveAll

    good show. thanks for the walk thru of their cellar.

    qotd2: cab and dark chocolate.

  • QOTD1: Love for a drop-in solution for a closet sized space.
    QOTD2: Light red wine and dark chocolate

    Fantastic episode!!! Need more like this one!

  • I liked this show’s setting a lot ( I am beginning to be a shill for WLTV) classy digs. Not too much ambient noise compared to that Tokay/Tokaji outing. ; )

    QOTD 1: I rent space since I do not have my own house and am a little too young to be looking at permanent cellar space. Have to decide where to settle first and how to make the money to be able to settle there. However… I would like to see the murals and racking change… like metal racks and more contemporary art in the cellars. It always seems a little stuffy and homogenized. A different realization of the space too.

    QOTD 2: Riesling and White Bean Chili

  • Anonymous

    No, it means I stole it!

  • Anonymous

    64 is the new 56!

  • Randall

    ???? Did I miss something?

  • Randall

    Never mind… Apparently I’m high…

  • Anonymous

    Well, you have me thinking. Kids are almost out of the home and will have a couple of rooms in the basement I can convert. Wow, my mind is working overtime.

    QOTD: A nice Medoc Bordeaux with a huge slab of beef at Simth and Wollensky in Chicago.

  • NY Pete

    hey hey

  • Anonymous

    Would love that space to do a cellar like that.

  • Anonymous

    Thumbs up for this episode…

    QOTD1: Wine fridge. Compact, simple.

    QOTD2: Best ever pairing (of the “similar aromas multiplying each other”): Kumeu River Chard’ (year is not that important, they are consistent) and lemon-tarragon lobster.

    Lemon-tarragon lobster for 2: Two 2 to 2.5 lbs lobsters; two lemons; stick of butter; tarragon; chives; salt&pepper. Melt (ex. 1 minute in microwave) 1 stick of butter with juice of two lemons, rind of two lemons, two tablespoons of chives, 3 teaspoons of tarragon, touch of salt and pepper. In very large lobster pot boil lots of water (you may spice the water to taste). Put one lobster at the time in it and boil for 2 to 2.5 minutes. Remove. Preheat oven on hi-broil. Place rack at highest point in the oven. Cut lobsters in half longitudinally and break but do not dismember claws. Lie halves on cookie sheet (one per lobster) meat exposed up. Pour 1/4 of melted butter sauce over each of four lobster halves. Place one cookie sheet at the time under broiler and watch. Typically 2 minutes later they are done. (If shell at any place starts turning black, you just over-did it). Some sauce will be in the pan, pour in small container and than back over lobster tail meat. Get some Kumeu River Chard’ and enjoy 🙂

  • Anonymous

    Were back! Now I acctually have time to watch and post!

  • Dissapointed in the review of Chapoutier Hermitage. This exact wine was / still (maybe) is on my list of ‘wines to try’. Big fan of Chapoutier. Man I want one of those cellars.

    QOTD. 1. I’m into biodynamics and a robotic system to recomend wines from your collection for the type of day it is ie. A robotic somelier to tell you do drink such and such on tuesday, a flower day, or this on thursday, a leaf day and definately NOT this on sunday, a root day. That would be cool.

    QOTD 2. Perfect food and wine match? Two Hands, Gnarly Dudes Barossa Shiraz with a plate of Haggis, neeps and tatties. (Yes I’m Scottish). Black pepper and spice and all things nice. Perfect match weight for weight, flavour intensity and both are amazing products!.

    Chears,
    Pete

  • Anonymous
  • Randall

    It’s like “old folks day” at WLTV… 🙂

  • Anonymous

    I really liked this episode. New setting, good information and a beautiful cellar to top it off. Too bad the Syrah did not pan out.

    QOTD 1: Cut old barrels in half, use them as wine racks. Possibly line the cellar walls with old staves and somehow incorporate them into the woodwork or even build them into the walls. I like the idea of having a cellar almost entirely made out of various items from an old winery (make sure there is no TCA in the wood before you install all of it, don’t know if it would matter but you can never be too sure with TCA)

    QOTD 2: Went to The Kitchen (Sacramento, CA) a couple nights ago, the main coarse was true Waygue (sp?) Rib eye with steak fries, Bordelaise sauce with a red wine reduction, white truffle shavings paired with a Merlot that was out of this world good. For the life of me I cannot remember what it was. I want to say Shafer 2006, but at that point in the evening my attention was elsewhere.

  • Anonymous

    QOTD 1: How do you reasonably deal with a situation where venting of the heat from the refridgeration is a problem. Personally, i live near Key West where no one has a basement. I converted an extra bedroom to a wine “cellar”, office, extra room. On the wall w/o windows I have three EuroCave’s for longer term storage and next to it open racking for current consumption everyday wine…storage is 400+ bottles. Everyday is about 100.

    QOTD 2: Pairings: Friday I had some wine friends down and we openned a 1986 Lynch Bages, a 1990 Silverado cab and a 1995 Frescobaldi Brunello. The wines were consumed simultaneously after decanting for about one hour. Food was a simpled grilled tenderloin, grilled asparagus and polenta with preserved lemon. The wine was finished with a cheese course. The Lynch Bages with an excellent brie was beyond description.

  • Randall

    Dear God, castello!! How did you get footage of the time I dropped 47 doses at a Lyle Lovett concert? Or was it NRBQ? 😉

    ps I’ve always kinda dug AATW. ATF, not so much…

  • John__J

    Got it Back!

  • Anonymous

    Awe,…………when wil we see SASHA’S Cellar!!!!????!?!!??!?!??????

    Nice cellar though. I was loking at their website last year when I was thinking about doing a cellar. Thye do nice work. Too bad about the wine huh.

    QOTD: Wine & Sex 😉

  • Anonymous

    atf?

  • Anonymous

    Best answer EVER!

  • Anonymous

    Well…they asked……lol

  • Randall

    Alcohol, Tobacco, & Firearms. Let’s just say I used to be rather Raoul Duke-ish many moons ago, but now, although the biggest thing I imbibe in is wine or beer, I still love all my rights as a citizen…

  • Anonymous

    QOTD1: I think for new and strange you have to look at new cellar display. For people who are storing hundreds of wines they need good visuals or good organization in their cellars. I would like a cool display system like an alarm clock display showing one section of the cellar being a particular vintage, or a cellar organized by vareital.

    QOTD2: When it comes to food and wine pairings I tend to be a traditionalist. Normally I would go with a monster red paired with a juicy steak. But I’ve been rolling around this idea in my head of A creamy risotto with sweet breads accompanied by an earthy Lemberger or the flip side of the coin with a French Chardonnay that cuts like a knife!

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