Wine Library TV

Search

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.


Latest Comment:

View More

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

Related Stories & Episodes >

Episodes >

←  Older Comments
Newer Comments  →
  • Anonymous

    Great Show Gary!

    QOTD 1: Small, modestly priced cellars.
    QOTD 2: Dry Aged NY Strip Pittsburgh Rare with an aged Bordeaux, preferably left bank.

  • ALLAN

    Have a great weekend all Vayniacs & Lurkers alike, you too LurkerKing.

    & Cheers! 🙂

  • Anonymous

    we will be here! Have a good weekend GV and crew!

  • ALLAN

    Yo, GV…………………………………………………. It’s OK! 🙂

  • ALLAN

    Nobody does the Zoom-In quite like the Mottster! That’s what I think.

  • ALLAN

    This is bollocks! but what the hell……. :O

    I WAS FIRST!

  • ALLAN

    And the 85 too..

  • Anonymous

    Which Monday? 🙂 Will you be back even if the NE Patriots would swallow your beloved Jets? 🙂

  • Anonymous

    Going through withdrawal, where is my WLTV? 4 days, GV don’t do this to me:-)

  • Love this video Gary! This answered so many questions I have about Wine Cellars…and it’s great to know that you can get one design and built for a pretty reasonable price.

  • this is the absolute best comment on any thread. ever. even tim spear thinking he once made wine for DRC and is the father of Renoir’s muse cannot compare. like a bottle of quintarelli, this comment is epic.

  • ALLAN

    “Uncle Vernon, Uncle Vernon, independent as a hog on ice
    He’s a big shot down there at the slaughterhouse
    Plays accordion for Mr. Weiss…”

  • Anonymous

    Been away from the Vaynernation for a while. Got really busy but it’s good to be back!

    QOTD: I’m still in college so I haven’t thought much about cellaring. My parents’ basement stays a pretty consistent 60-65 degrees and it serves well for the six or seven bottles that I’ve got down there right now.

    Food and wine pairing is tough because I am also a foodie and am always searching out that perfect pairing. I really enjoy Barolo, Barbaresco, or any nebbiolo based wine with risotto that has some rubbed sage on top during the winter.

  • Home alone, drinking some wine, hoping to see a Laid Back Friday episode though I came across this article which I’m sure you have read.

    He did not love or have a passion for football? Nevertheless, a class act and should go 1st rnd into HOF.

    http://www.nytimes.com/2010/12/03/sports/football/03martin.html?_r=1&ref=curtis_martin

    Kick butt on MNF though sorry to hear about your DB gone for the year.

    Cheers!

  • John__J

    You’re right, you “were” 1st

  • John__J

    #1!

  • Anonymous

    Good episode. My 2005 CDP’s are all in dumb phase right now and I am not touching them. I think that was what was wrong about the Chapoutier but the price at $120 isn’t good to begin with. Only a well aged one is worth that. I have looked into spiral wine cellars that go down into the ground below the house as an alternate because I don’t have any room in my little house for more than a 50 bottle fridge. My previous house had a 10X10 wine room that could hold 1800 bottles. Wine and food pairings, my favorite is Muscadet Serve e Main with raw oysters or sushi. GV, you did it again talking over these 2 interesting guys.

  • ALLAN

    pssst.. ! don’t tell anyone, but i’m back, shhhhhhh… :OP

  • Anonymous

    QOTD: This’ll probably catch you off guard: butternut squash soup & Viognier…made for each other. And I’m a red wine, beef, lamb, and Italian food kind of guy.

  • Randall

    Ok… I won’t. 😀

    btw I feel like wayno because my “like” button doesn’t work now that I’m back. D’oh!!

  • QOTD1: Okay, so my dad’s wine cellar looks like a 12X12 walk in fridge. It’s temperature controlled, its damp, it has cold cement floors and it has metal wine racks that were sold off from the LCBO when they redesigned it. You can’t really make it beautiful, the ambience has this fridge, metal cold vibe. I think it should be designed in this minimalistic spaceship, starship enterprise theme. Automatic sliding door, maybe a retinal or fingerprint security feature. I mean, this room has room for a table, but its so cold in there you don’t really want to spend much time in there. But it has that cold feel, play on it, make it seem like a futuristic fridge.

    QOTD2: One of my most favourite pairings is a Margaux and a Steak. There is nothing like a rib steak bone in and a bottle of Margaux. Delicious! One of my other favourites is Sauternes and Foie Gras. It is simple and luxurious.

  • Anonymous

    NICE episode. I will stay tune from Tokyo Japan!

  • Solid show although the obscenely expensive cellar room kind of diminishes the idea of changing wines image from rich guys who buy very expensive wine because they can. $5,000 isn’t too out of control though. Still a really interesting show.

  • My small wine cellar is about 66 degrees. Even then, it’s a bit cool to just hang out in there. So, I agree, no need to get it to 55 degrees. I’d like to make mine into a more friendly place. It’s getting there. Oh, you can do a very nice cellar for under $5k.

  • You need to ask Santa for give Mott a new camera to shoot with…your video quality is horrible. You need to shoot with a DSLR or something with HD video.

  • Anybody who would like to stay in touch..or see all our new cellars please follow us on Twitter @josephandcurtis AND FB http://www.facebook.com/josephandcurtis?ref=search&sid=1255161474.39393480..1 Thanks Curt

  • yes he needs new gear.

  • ALLAN

    ARRRGGHHHH !!!!!

    WHEEEERRRSSSS MEEEEE THHHUUUUNNNNDDDDDRRRRRRRRRRRR ???????? 😛

  • ALLAN

    “Tear a hole in the jackpot
    drive a stake through his heart
    do a 100 on the grapevine
    do a jump on the start…”

  • Anonymous

    With the exception of the Clos Mimi episodes, I’ve really enjoyed every episode in the past month or so. That said, there have been way too many unexplained weeklong gaps these past few months. If the show needs to move to a Monday/Wednesday/Friday schedule, or something like that, then do it. Find a way to be consistent even if the output is lower than it used to be, because this is just getting bad.

  • natives are getting restless….

  • like 45 minutes away?

  • Hey, it’s not like GV is diving into the endzone, or returning 100mph serves from the baseline, or god forbid dancing with one of the stars…
    What are you looking for? ESPN or Hollywood quality?

    Mott gets the job done, and he’s dedicated with several HUNDRED episodes under his belt.
    Crappy looking images are mostly the fault of the viddler compression from where I sit…beyond that, MOTT is the MAN with the CAM!

  • Valid point. Or the show have to branch out and get a co-host or an extra to fill in the blanks when needed. Kmurph did a good job once. But I get it. It’s hard to do this when doing multi business in more fulltime then people even can imagine.

  • Anonymous

    Hey MM, I really like your avatar photo

  • starting to get so cold up here in VT, that a 55 degree cellar is cozy…

  • ALLAN

    nah, rather like natives getting profound and educated.. 😛

    YIIIIPIIIIEEEEEEEEE!!!!!!!!

  • ALLAN

    “Just a smile a mile…”

  • there are WL Lurkers…and then there are WL Stalkers…hitting refresh on the browser every 30 seconds or so…waiting, waiting, waiting…
    dammit he said Monday!

  • running out of time..might have to download this next one at home…

  • ALLAN

    I’m def a stalker then Burro. Cheers! And…

    YEEEEEEEEEEEEEHAAAAAAAAAAWWWWWWWWWWWWWWWWWWWWW!!!!!!!

    and proud of it!

  • Anonymous

    They were cool guys, and I like how they took what could be a cookie cutter career and did something unique. I’m in grad school for structural engineering and hope to get outside of the box eventually with my career too.
    Qotd1: I don’t have an outside the box ideas for wine cellars. If I were to get one I would definitely make it smoking friendly and maybe even make it adjacent to a home theater/mini bar type area.
    Qotd2: I think the I’m biased because I love both the things in the combo, but I think a perfect pairing is california cab/cab based blends with a steak.

  • Qotd1 – If – big IF!… if you could maintain the temperature required for cellaring a wine but
    still have a hot tub – How cool would that be?! Wicked cool.
    Qotd2 – Paella – What red/white/rose/sparkling doesn’t it go with? Heck it’ll pair with Sake!

  • Anonymous

    Nice show GV. It really makes me want to get my cellar done.

  • Anonymous

    Nice show GV. It really makes me want to get my cellar done.

  • Globex

    Loved this episode!!!! I’m a full time professional trader, originally from Chicago but now doing it electronically in sunny Calif. Joe you look familiar, I think we may have grabbed a braut n beer before. Curtis you buy wine like me, which is also how I trade… buy enough to cash in on and enjoy now, then let a few trailers run n mature. Plus I’m also drinking for two now because my wife is also pregnant (and my oldest is in his 3rd year of law school). Gary, great interview!!

  • Globex- Joes badge was YME when he was on CME…little nicer weather out in sunny California! Thanks for enjoying the episode…please keep up with us on FB and Twitter…good luck with the trading and the Baby!

    Curt

  • thankyou , I usually donot get such comments that are complementry to my posts, You are probobly wicked cool…………. love gyfooma aka lucyfuer aka sherry aka the dot com gal.—————– Original Message —————–From: To: Sherry jadeanchobot ([email protected])Date: Dec 3, 2010 5:41 PMSubject: [wltv] Re: Wine Cellars and Aging Wine ? Episode #956Andrew Ross wrote, in response to gyfooma the dotcomgal:this is the absolute best comment on any thread. ever. even tim spear thinking he once made wine for DRC and is the father of Renoir’s muse cannot compare. like a bottle of quintarelli, this comment is epic.Link to comment: http://disq.us/tsxmogyfooma the dotcomgal wrote:Before he asked the question of the day, i was already fantasizing about what i would design,,I would like the stone, and heavy wood goth design, since my relatives are stone masons by trade and it is as far back as the brattislava where my grandfathes were from, all the men were masons, stone brick, i would like dark wood candles rod iron, rich colors red black , id like an under ground especial space that tunneled out to the gardens where hedges and lovely stone water pools for the sound, lovely tables where we could have a lite dish,,,,as for the main cellar rich plush sofas and unique glass ware, music and a card table roullete wheel for fun,,,,,,, built into the stone fireplace bread ovens on the far side where the heat would not effect the wine,,,,,,, fresh bread is such a lovely sc…—–Options: Respond in the body to post a reply comment.To turn off notifications, go to: http://disqus.com/account/

  • thankyou , I usually donot get such comments that are complementry to my posts, You are probobly wicked cool…………. love gyfooma aka lucyfuer aka sherry aka the dot com gal.—————– Original Message —————–From: To: Sherry jadeanchobot ([email protected])Date: Dec 3, 2010 5:41 PMSubject: [wltv] Re: Wine Cellars and Aging Wine ? Episode #956Andrew Ross wrote, in response to gyfooma the dotcomgal:this is the absolute best comment on any thread. ever. even tim spear thinking he once made wine for DRC and is the father of Renoir’s muse cannot compare. like a bottle of quintarelli, this comment is epic.Link to comment: http://disq.us/tsxmogyfooma the dotcomgal wrote:Before he asked the question of the day, i was already fantasizing about what i would design,,I would like the stone, and heavy wood goth design, since my relatives are stone masons by trade and it is as far back as the brattislava where my grandfathes were from, all the men were masons, stone brick, i would like dark wood candles rod iron, rich colors red black , id like an under ground especial space that tunneled out to the gardens where hedges and lovely stone water pools for the sound, lovely tables where we could have a lite dish,,,,as for the main cellar rich plush sofas and unique glass ware, music and a card table roullete wheel for fun,,,,,,, built into the stone fireplace bread ovens on the far side where the heat would not effect the wine,,,,,,, fresh bread is such a lovely sc…—–Options: Respond in the body to post a reply comment.To turn off notifications, go to: http://disqus.com/account/

  • Anonymous

    Fun show! I’m actually sipping a 2007 Meritage that I’d bought to “cellar” but as I don’t have a cellar, it just sits there begging to be opened! 🙂 Can’t wait to build a serious cellar one day soon…!

←  Older Comments
Newer Comments  →

Close

Not Subscribed to WLTV yet?

Never miss an episode and get notifications on the hottest wine deals!

No thanks.