EP 958 Barolo Blind Tasting

Gary Vaynerchuk is back with another blind tasting show on a category that’s been bringing the thunder lately- Barolo.

Wines tasted in this episode:

2006 Cordero Di Montezemolo Barolo MonfalletoBarolo
2005 Vietti Barolo CastiglioneBarolo
2005 Azelia Barolo San RoccoBarolo

Latest Comment:

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luca bercelli


Solid – I love the way that GV still laughs every time Mott focuses in on a brown paper bag

Tags: Barolo, Italian, red, review, Video, wine, wines

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  • *taps foot and folds arms* I heard that!

    I’ve got my eye on you two..




    Where did you get this from ? is it that Zimmerman-dude again? ;P


    Ohh dear…. 🙁


  • Randall

    “Johnny’s in the basement
    Trusting his own palate…”


  • Cubatobaco (Ray)

    Another great brown-bag show! I have not been lucky enough to come across a Barolo that I have liked. I want to like this style! Please help!

    QOTD: Haven’t had one Ive liked. Can’t play along….

  • Cubatobaco (Ray)

    I have seen the Azelia in my shop, so I may splurge on it to see if it’s good enough to convert me.

  • Anonymous

    Last week i tasted a Barolo with bleu cheese. Delices!

  • Anonymous

    When you say barolo I say … Why not Brunello!! I had not been impressed with Barolo in the past, not enough character or backbone. I found Brunello to be a far more interesting creation. can anyone back me??

  • Jaybird76

    Magnifico… I love this stuff, Barolo is what put Italy on the map (for my palette). Valtellina superior is a must drink also.

  • Anonymous

    Very cool show. Like the brown bag aspect. Never had a Barolo but well on my way. Guaranteed!

  • Anonymous

    Brunello’s are probably my favorite red wine of all!

    I named my cat Brunello.

    You’ve got a huge backing from me! Cheers!

  • Gotta love brown bagger episodes =)

    QoTD — Pirates! was the 1st thing that popped in my head (nephew and I just watched the 1st pirates of the caribbean this after noon =)

  • Anonymous

    QOTD: fresh tagliolini with truffels

  • Anonymous

    QOTD: An Italian red wine from Piedmont made from the Nebbiolo grape. And as some mentioned below, the Barolos tend to be overpriced.

  • Anonymous

    QOTD: Barolo was for me the first ‘magic moment’ I had with a wine and food pairing. Amazing.

    GV – How was Paris?

  • Anonymous

    I’m quite a fan of nebbiolo, but I really can’t see how it’s going to have widespread appeal. It’s incredibly tannic (especially in its youth), it’s definitely a wine to go with food, plus it’s almost entirely grown in Langhe (so the supply is limited).

    QOTD – Truffles

  • Anonymous

    Guess he can’t please everybody. As for watching all the episodes, I have gone back and watched many, however I find the older ones less relevant as those vintages are no longer available. I guess I don’t care so much if they are U.S. wines, but more that they are distributed more heavily. When he reviews a wine where he says, only 100 cases were made, I pretty much tune it out because I’ll know I have about a snowball’s-chance-in-hell to ever find one, yet alone afford it.

    Great shows in general though, so if he changes nothing, I’ll still be happy.

    What I’m looking for, and maybe one of you all can help, is a easily found, $10-$20 red wine that is very old-world. Full of meat flavors, gaminess and minerality. All I seem to get for cheap are unbalanced big fruit wines. I’d be happy with an unbalanced big barnyard wine, or an unbalanced big beef jerky wine, but I can’t seem to find that.

  • WineCutter

    When you say “Barolo” I think of $$ and time. Great wines, but usually pretty expensive and usually need to be aged, which is a tough proposition for those of us without deep pockets or a wine cellar (yet…I will have one some day!).


    Has anybody seen Thunder-Vayner ?



  • Anonymous

    QOTD: When you say Barolo I say, “Love” and “Truffles” because I’m a huge fan of Barolo and truffles are a huge export of Piemonte and the wines often exude that earthy, rustic, characteristic.

  • TheGreatWazu

    I love your hatred of The Celtics. Super duper coincidence that you featured the Azela wine. I had it LAST NIGHT. What a freaking coincidence! Unfortunately, it was the best wine that I personally ever drank in my life cause its outta my price range. I had it with a fellow Cub Scout leader at his house. I may have to spring for a bottle for a special occasion. Maybe Christmas Eve. Barolo reminds me of a good Extra Virgin Olive Oil.

  • Anonymous

    QOTD: I remember seeing a picture of the cellar in a Barolo winery, and there was this thick fungus on the walls in the picture. I thought – has the winemaker used the fungus in a food wine pairing?

  • Anonymous

    ‘Barolo – ah the king of wines.’
    Waiter at the Italian restaurant at Disney’s-Epcot when I was 22 and I ordered a bottle. Didn’t have a single clue what I was talking about. That was 20 years ago, and it’s still the king of wines.

  • John__J

    qotd: the only thing that comes to mind on this episode, especially after the 45 second vide posted just before this, is the feeling of “wow Gary has no idea what’s in the mail with that upcoming (for him at the time), Jet’s game.”
    Kind of weird to watch knowing that

  • Isn’t saying “new world Barolo” like saying “new world Burgundy?”

    qotd: Awesome.

  • DaveAll

    good show – no idea about your sports analogies, but humor is how I took it.

    I like Barolo’s.

  • Anonymous

    qotd: *thumbs up*, love

  • Well I understand your problem. It’s the same here. Vintages are too young all the timew. We drink the wine much to young, even the cheap ones can evovle over 12-24 months. Distribution is hard since I thing, most wineryes in fact are small producers if you look at a global scenario. 10 000 cases ergao 120 000 bottles don’t go far if everyone want a sip. In the US get on the websites and join mailinglists, that can get you some things. But it is a lottery.

    On the other matter 10-20 dollar wide spread old wold earthy stuff thats hard. Babylon’s Peak Shiraz Mourvédre Grenache Sotuhafrica borders on that and on the 20. Château de Seguin Cuvée Prestige is a widley spread,för 13-18, Château de Seguin, not the prestige is a 10nner. Mouton Cadet I think is a wide spread one to för 10-12. For a rhone head like me Château Courac is always a nice wine för 10 dones. Parallèle 45 from Jaboulet is widely spread. But don’t take the 2007 vintage it is fruitbomb. The 08 is more true to rhone style. I also got a favourite wine made from 100% Cab franc Château Gratien, it usually delivers spice, sloe, grass and some licorice and also a earthy dryness. Cheers

  • Anonymous

    Glad to see you got this done before your “Meltdown” and you still had your Big Boy Pants on. I do love the “Brown Bags”, good “Thunder”. I do want to get into the Barolos soon. Hey GV, that was a classic check of the watch just before pouring the #3 Barolo. Must have been in a hurry to be somewhere. Very Nice show, enjoyed it!

  • TommyB

    Gary – come on! Monfalleto and Castiglione are towns, not vineyards!

  • YUM!

  • Dcaragher

    GV – Nice show…love the Vietti stuff!

    QOTD: When you say “Barolo” I say Manolo…Blanc! BOOM!

  • QTOD. White truffles…

  • Crouch Kevin

    Now I pretty much only think about Nebbiolo from Cascade Cliffs Winery near my house in the Gorge.

  • Geoalb

    Nice Show!

    QOTD: I say Fresh Pork Roast.

  • Don Simpson

    Good show! Tight like a tiger.

    QOTD: Delicious sour cherries and gorgeous bouquets. I love this category too.

  • Anonymous

    LOVE BAROLO, good show!!!!

  • Anonymous

    I love Barolo! Barolo is the first “big name” old world wine that I got into. The creaminess and mouthfeel can be awesome. And there is no other wine in the world like it.

  • Anonymous

    QOTD: Always cool and classic.

  • Greyder28

    Prices and models of chair seats http://www.sandalye-fiyatlari.com is good turkish chair models 🙂

  • Anonymous

    Great show! The last couple of years saw me really get into Nebbiolos in general. They couldn’t be all Barolo, but not by volition.

    When I hear “Barolo” … I think tar and roses, I think of La Tur (the triple-cream cheese), and I think of pasta sans tomato, tossed in cream/butter and sage.

  • Anonymous

    I love Barolo. It goes amazingly well with a slow cooked piece of meat in wine and vegetables and spices.


  • Anonymous

    QOTD: Haven’t tried one yet.

  • Anonymous

    Barolo in particular (and Nebbiolo in general) is awesome! Keep trying some!

  • luca bercelli


    Solid – I love the way that GV still laughs every time Mott focuses in on a brown paper bag


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