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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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luca bercelli

89/100

If you’re the sort of person who might order a wine cellar with a separate tasting area (!) this might be a great episode for you. If – like me you’re never gonna get past the wood and metal concertina-type thing that holds 12 bottles then this episode is probably a pazzzz

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

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  • Anonymous

    Excellent episode! While still far from ideal, I feel a little better about my shiddy passive storage now. Although, when the time and place is right I WILL be going temp/humidity controlled.

    I don’t have much for QOTD 1 sorry. QOTD 2: Not because of the Cali Cab reference but, I must say, A big and juicy Cab. w/a stellar cut of steak is always a perfect match for me. Choice 2 would be a Southern Rhone and beef stew w/tons of earthy vegetables.

  • Anonymous

    Great Podcast. Very Informative.

  • Anonymous

    Reeses and cab

  • Anonymous

    Good episode! I like their concept of cellar as a space to step outside of your life and slow down, not just to store wine.
    QOTD 1: I doubt I can come up with anything new and crazy that hasn’t probably already been done in Dubai, so I’ll go for practical: cellars that are accessible to those with decreased mobility, much like housing designed to allow us to age gracefully in place.
    QOTD 2: Changes with my mood and season- we’re into Port and chocolate weather now!

  • Anonymous

    yeah

  • Anonymous

    GARY!!!
    Joseph, Curtis!

    Fun Episode!!
    QOTD1: I just like when the cellars are ascetically pleasing..so, anything that enhances that…
    QOTD2: Winecrazy said it….so need to repeat it… LOL

    Love u Gary!!!!

  • Sasha’s cellar even has a name. ????? ????….aka..Wine Library. 😛

  • Sasha’s cellar even has a name. ????? ????….aka..Wine Library. 😛

  • Oh heck. The boys are back. *starts singing*

    Troooooooubule. Trouble, trouble, trouble….. 😛

  • You don’t have a single brother with your attitude? 😛

  • Anonymous

    QOTD1- Integrate technology and cellars.

    QOTD1- Sushi and Austrian Gerwertztraminer

  • Anonymous

    My Brother???

  • Anonymous

    With my attitude

  • Anonymous

    Good episode once again.
    Q1. I think one of the great pleasures of collecting wine is being able to look at the bottles, its one of the reasons people spend so much time at wine stores. I have a few bottles and eventhough I have them will all the info on an excel sheet, I can’t stop myself from going in my basement where my wine is stored when I wanna pick a bottle. Problem isits not good to manipulate them all the time so since my bottles are on racks, not great. A system where you would have the bottom of the bottle facing you at a 45 degree angle so you can see the label is necessary for me. Also some space to keep wooden cases for the wines you buy by the case.

    Q2. A spanish Tempranillo with red meat on the BBQ.

  • QOTD Curtis: Still searching for a great, portable (mobile) database program.
    QOTD Joseph: Riesling and exemplary grilled cheese

  • Anonymous

    QOTD 2 — roast beef and Bordeaux!

  • Anonymous

    Maybe a nice wine cellar will be part of my future, but for now I keep it in wine coolers, my basement, and in the refrigerator. QOTD – I would have pinot with just about anything (pork, fish, shrimp, pasta, etc.). Interesting show. Thanks

  • Anonymous

    Ah the good ole days.

  • Anonymous

    I have a friend who has a wine cave…and all the wine is the very best cab sauvs and pinot noirs. AND…HE makes it from the finest grapes in Napa. Photo available.

  • Randall

    Yes, but are directions available? 😉

  • Anonymous

    Go to San Francisco, turn right..hire the best lawyer around. That’s him!

  • Randall

    Thanks! Your wine tour directions are Great! 🙂
    Most of my cellar is old cabs, Belgian beers, ports, barleywine ales, white Burgundies and dessert wines. If I were rich, I’d have a Lot more cabs and pinots in there. I do LOVE old pinot noirs and only have a couple of them around. So please excuse my jealousy…

  • Anonymous

    Q1-I’d like to see regular food fridges with a simple option of a 6-12 bottle thermostat section. Just saying.
    Q2-BBQ ribs or BBQ chicken with Riesling. Get Up!

  • Randall

    btw Turning right in SF is not allowed… 🙂

  • Nice episode! I’ve been building and designing cellars for years, almost all my projects from the last 12 years have had a room or rooms dedicated to storage, production, tasting and exhibiting of wine.

    QOTD1: A great idea for a cellar is a bottling station, I’ve used it before and my client was surprised it worked so well; he makes rustic wine in the Sierra Madre mountains on a farm and brings home large 40lt jugs that get bottled and labeled in his home cellar, a very cool idea actually (therapeutic he says) and fun for everybody as well.

    QOTD2:A pairing that I like is Burgundy with Tenderloin Tacos; also pizza and beer (Porter is better with mushrooms)… and Bordeaux with hamburgers (no onions), it’s an exciting combo.

  • Anonymous

    Great show Guys!

    Q2 – Waaaay too many great pairings to focus down to one, so I will go with a recent favorite.
    A Chipotle Barbacoa burrito, pinto beans, pico & verde salsa, guac, sour cream, cheese & lettuce (is your mouth watering yet??) with any good Aussie Shiraz – most recently paired with D’Arenberg Laughing Magpie. Try it – you wont be disappointed

  • Anonymous

    Whoa, nice. I am so gonna try this. Caught the episode right before dinnertime. What else you got in the way of fairly casual but deelish pairings like the one you listed?

  • Randall

    I didn’t know you built so many wine related things. 🙂 Have you ever tried California zins with burgers? It’s a great pairing, I assure you…

  • Anonymous

    I built my own 1200 bottle wine cellar. Storage only, as you mentioned 56 is a touch chilly to sit and enjoy for more than 15-20 minutes. What ever size you build you will expand to fit the space!
    QOTD: No question, chablis and oysters.

  • Anonymous

    Thanks for the props. I am a big fan of simple foods with good wines – can turn an everyday meal into a memorable experience.

    Grilled cheese & anything red will almost always work well. Most recently did this with a bottle of Epoch Estate Ingenuity (new outfit in Paso Robles CA doing Rhones – getting huge scores – 2 95 pt scores just out from WS- really good stuff). Used Tillamook cheddar with that sandwich

    Also recently did a Seghesio Old Vines Zin with a pulled pork sandwich, which was a pretty amazing little meal.

    You can’t go wrong with a nice Barbera with spaghetti – make the sauce with a bit of the wine in it to really tie them together. ( I find La Spinetta Ca’ Di Pian is pretty consistent, year to year – a good every day drinker).

    Final go to quickie but delicious food & wine pairing – a cheese & green chile quesadilla with a good Rioja; Current favorite is El Puntido

  • Nice episode… the ONLY thing missing here in SurfCity… BASEMENTS!!!

    QOTD: Grilled Filet, finished in the oven, topped w/ blue cheese… and Napa Cab…

  • QOTD1: Mini-RFIDs per bottle linked to Corkd or other cellar-tracking sites or apps?
    QOTD2: Steak frites…nicely-structured red, or a Belgian dubbel.

  • Anonymous

    Sweet knockout, great call GV… check it!

    http://www.youtube.com/watch?v=djXtzcSPLsk

    Great episode, I wish I had more space for a cellar. Alas, I have my wine fridge though.
    QOTD1: converting closets to cellars for those of us with more limited space.
    QOTD2: I’m a sucker for good pinot and good Burgundian cheese

  • Anonymous

    Sweet knockout, great call GV… check it!

    http://www.youtube.com/watch?v=djXtzcSPLsk

    Great episode, I wish I had more space for a cellar. Alas, I have my wine fridge though.
    QOTD1: converting closets to cellars for those of us with more limited space.
    QOTD2: I’m a sucker for good pinot and good Burgundian cheese

  • Anonymous

    Agreed Allan. I love sherry – my wife is a sherry nut and she has really been getting me into it. I had a great sherry over thanksgiving – Osborne Premium Oloroso Medium Sherry, 10RF. Find this, it was fantastic … probably the best sherry I’ve ever had, although some of the Lustau Oloroso’s would be in that category.

  • Anonymous

    btw, if you really want to cut to the chase, start it at minute 5:30.

    Cheers to grown men beating the snot (or brain cells) out of one another.

  • Anonymous

    Great episode Gary. As we all evolve in our love for and appreciation of wine, issues such as cellars, storage, etc. become more and more important. I think this was a great complement to the usual focus of the show. I really got a lot out of it. Thanks for keeping it fresh and trying different things.

    QOTD 1: Labeling options, organizational approaches and (someone said earlier) temperature-indicating tagging (allowing you to store different wines in different areas of the cellar based on warmer/cooler zones within) would be areas of interest for me.

  • Anonymous

    Liked the episode. I am a bit confused on the temperature debate though. I hear everyone screaming down our throats that its 55-57 or your wines are in danger. Should I raise the temp in my cellar??? It would definitely save our electrical bill!

  • Anonymous

    QOTD: Burgundy and mushroom risotto!

  • Gary

    I am (was?) a lurker who’s been watching the show on and off for a few years now, but never commented. The previous cellar episode has been one of my absolute favourites, largely for how aesthetically appealing it is. Well, I’d been thinking over the last few weeks that I’d like to expand my wine tastes from big, dry red wines and at least try to find one or two whites that I could drink – exactly as you’ve insisted in the past us red-only drinkers should do. On Saturday I bit the bullet and bought a pinot grigio and a dry riesling, and I poured myself a glass of the pinot today and sat down to watch this episode. Perhaps not coincidentally, as soon as I try to expand my wine tastes, I am rewarded with another show in the vein of my favourite. As such, the only way I know how to thank you is by coming out from being a lurker. Thanks for the episode.

    P.S. If I may suggest, you should dedicate an episode to testing wines for fondue (both to make the fondue from, and to drink it with).

  • Randall

    All caves around the world are pretty much weighing in at 58*. This is, of course, how wine was (and is) stored for millenia. I store my wines (and heartier, less ‘prima donna-ish’ ales) at a higher temperature without any adverse effects. 64* should be fine if you’re not storing $2,000 bottles of Bourdeux or $3,000 bottles of Burgundy at your place for 10 years or more. It is VERY important, however, to just keep the temperature at a constant level. And keep sunlight and too much vibration at a minimum, as well. All should be well…

  • Well Randal, being an architect with a passion for food, my core projects come from the restaurant business and their owners, which are the most passionate types of clients, those who love to share their foods and service; I’ve been lucky that way I guess.

    Haven’t tried Zinfandel with burgers… I will now though, thanks for the suggestion.

  • Anonymous

    Say I am keeping first growth bordeaux and plan to save them for some time yet.

  • Randall

    I, myself, wouldn’t worry. If stored well, higher temps simply mean slightly faster aging. Anywhere in the low 60’s has never proven to be a problem with me. Any opinions out there, Vayniacs?

  • Don Simpson

    AWESOME SHOW!!! I’m so glad you had these guys on to talk about cellars, it was really informative. I particularly liked the portion talking about storage temperatures and how a lot of people keep their wines too cold.

    QOTD1: I currently have a 50 bottle wine fridge in my condo and I’d love to have room (and money…) for a cellar one day. I will keep you guys in mind.

    QOTD2: I recently had a dry aged ribeye paired with a 2005 Marchesi di Barolo Barolo Cannubi. I thought I died and went to heaven. Is that a cop out to choose steak and wine? Who cares, that was AMAZING!!!!

  • Wonderful on-location show! I’d want to sleep in the cellar if I had one!

    QOTD: too many to pick from but some of my favs: oysters + champagne; blue cheese, prosciutto + Napa Cab; Cocovan + Morgon

  • Don Simpson

    Close second would have to be wild mushrooms with a good Burgundy….

  • Don Simpson

    Damn, I forgot how much I love Sancerre and seared scallops.

  • Don Simpson

    and steamed maine lobster dipped in melted butter with sparkling wine. Simply amazing…

  • Don Simpson

    Its fun reading all the Vayniacs favorite food & wine pairings. Getting some good ideas to try…

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