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EP 964 By Request- Sherry and Madeira Tasting

Gary Vaynerchuk recently asked on the WLTV forums what wines people would like to see on the show. This Madeira and the 2 Sherry wines were suggestions by Dr. T and MagnumGourmet.

Wines tasted in this episode:

Bodegas Tradicion Pedro XimenezSpanish Sherry
Hidalgo Gobernador Oloroso Seco SherrySpanish Sherry
Rare Wine Co New York MalmseyMadeira


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luca bercelli

92/100

line of the day – ‘Now that I’m pissed at Mott and all Patriots fans’

Classic episode, great Jets banter (helped by a humungous win), and the longest sniffy sniff ever. Awesome.

Tags: Madeira, red, review, Sherry, Video, wine, wines

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  • Anonymous

    Great Topic ….. I LLLLLOOOOOVVVVVEEEEEEE SHERRY ! Tradicion being one of the first houses. For a completely different style ( but comparable quality ) try Fernando de Castilla.
    88 Points is a bit too low for the Hidalgo – this exquisite ( value for money ) Sherry …
    Maybe you should have tasted the dry Oloroso first …. None the less great show – and great idea to introduce Madeira …. To me it was always somewhere in the middle between Port and Sherry …. i.e. If Port stood for chocolate and Sherry for nuts, then Madeira was to me at least a mix of both ….

    Cheers

    p.s.: Best Wine and Cheese …. difficult – mainly whites, as the tannins in reds clash with the saltiness of cheese …. Sauvignon blanc with fresh goats cheese maybe ? Certainly a
    not all to dry Palo Cortado with a good Manchego ….. ;-)))

  • Welcome back and Happy New Year Gary.

  • Welcome back and Happy New Year Gary.

  • Anonymous

    Had the Bodegas on the cruise and loved it. Bought several bottles and sorry to be out of it. should get more. Port and Stilton or almost any blue cheese is my favorite. Would like to get the Malmsey. We drink a lot of dessert wines at home. Glad to see you back GV.

  • What will you do if the Jets win the Super Bowl seven years in a row? Will you still buy them?

  • ALLAN

    Nerdy McNerdville!!!! LOVE IT!

    I too have requested this show, Thnx for doing it G. And good to have you back in the thunder saddle.

    Qotd: hmmmm, I think it’s a tie between blue cheese and Sauternes or Goat and SB.

  • Missed you Gary, but at least I got a chance to delve into some past episodes I haven’t seen.

  • Gary,
    Thanks for taking a look at the Sherry’s for me. It is a wine that I really want to learn more about and this gives me a first glance.

    QOTD – Blu di Bufala and Vin Santo

    MagnumGourmet

  • Anonymous

    Some bittersweet feelings as a Colts fan; it was a little tough to hit this link knowing what would be inside but you were certainly gracious in victory.
    One thing really struck me when you said coffee flavour. Have you ever roasted your own coffee beans? Coffee made from just roasted beans is very reminiscent of Madeira. First time I tried fresh roasted coffee it was like a time warp to vintage Bastardo.
    QOTD: French Cantal and old Mosel Riesling. That strange old Riesling acidity that makes some old Rieslings taste younger than their fresh counterparts is tailor-made to cut through cheese. (1993 Zilliken Spat)

  • Anonymous

    Which NZ SB and how sharp?

  • Anonymous

    I think he could have let somebody know he was going away for a walkabout

  • Anonymous

    I left my phone in the car?

  • Randall

    I know you were loving this show from the moment you saw the title…
    🙂

  • Anonymous

    Can you flambe with Sherry?

  • Now, you know something about Madeira, Malvasia or Malmsey, you must try Boal,Terrantez and Sercial. Dated are the best. One of the best producers, is Madeira Wine Company, is the same owner of Dow’s, Graham’s, Warre’s port, the Symington family. One day, a special day, you must try Boal 1920, it’s very expensive but also a work of God. Um abraço. Raul Nobrega Matos

  • Now, you know something about Madeira, Malvasia or Malmsey, you must try Boal,Terrantez and Sercial. Dated are the best. One of the best producers, is Madeira Wine Company, is the same owner of Dow’s, Graham’s, Warre’s port, the Symington family. One day, a special day, you must try Boal 1920, it’s very expensive but also a work of God. Um abraço. Raul Nobrega Matos

  • Randall

    I like your style, armond_m. Plan several weekends with several good friends. That way you can enjoy each bottle of Porto, etc. to its fullest. It’s almost like you poured out a little bit of oil for those cakes… and it kept on pouring for months… at the widow’s house…
    😉

  • Anonymous

    Great ep!! Good to see you back in the Thunder Saddle, GV!

    QOTD: Well, I don’t know if I can give you the best pairing ever here, but here’s a recent pairing that worked REALLY well for some customers that I served: NV Clerotstein Cremant de Alsace with Crescensa Stracchino (soft cow’s milk, Italy).

  • Anonymous

    Welcome back Gary! Hope your holidays went well, and the blizzard wasn’t to much of a hassle. I’ve been a lurker here for the past 6 months probably, but I’ve resolved that I will try to start being more active here on WLTV. I want to thank you also for giving me some great entertainment while I’m here in Afghanistan. I always look forward to jumping on a computer and trying to check out some episodes. QOTD: I haven’t had to many memorable wine and cheese pairing, but I used to love sitting down pop a bottle and slice up some sharp cheddar after work.

  • Anonymous

    QOTD: forget the cheese. I’m going with the other dairy for this. PX poured right on top of a bowl of vanilla ice cream.

  • Anonymous

    are you going to try to time episode 1000 to coincide with a Jet’s Superbowl victory? How cool would that be?

  • This EP was all over the place Gary. For people with no “sherry background”, the wines weren’t described the right way. A PX is something totally different than a dry Oloroso. For me there there is no “Sherry” thing in general. All types are very different. Same for the Madeira. There are a lot of different Madeira style. Maybe a show on one of these topics would be the best to unmystify these wines.

  • Anonymous

    Nice to have U back. Please do more sherry- also for “the dummies”. I know nothing…

    The Madeira, I had a few time, not a big fan- at all.

    QOTD: I like a blue cheese with a sweet dessert wine, my favorite theese days is “Wiltrude” Welschriesling, 2004, from Gut Oggau (Austria) or a nice port.

    But I also stumbled upon a nice cremant, Pinot Noir, N.V. from Emile Beyer, Alsace which is very good with a lot of cheeses- hard and soft cow cheese, fresh and more “old” cheese. Its just a very good all arounder.

  • Nico I agree, I felt after the show that I did an AWFUL JOB, it was one of those days 🙁

  • Tnx Trevor

  • A_S

    Nice to see you back at the table Gary!
    Good luck to your NY Jets! I hope they beat the Patriots

    QOTD: Chevre from Loire (Goat milk cheese) with a SB from Pouilly-Fumé.

  • Welcome back!

  • Thanks for the feedback Gary! I really fell in love with Madeira last year and for me it was so a real treat discover all the different styles (bual, x year old, dry etc.) of this hidden treasure. Cheers from Germany my friend!

  • laurensNL

    What will 2011 bring? Any ambitions to make your own wine GV?

    QOTD: Sancerre with fresh goat cheese

  • Anonymous

    You don?t need to apologize GV, your family time is very well deserved! Hope Misha is doing wonderful!

    Looking forward to a lot of brown bags line-ups in 2011, they are always great learning experiences.

    Best wishes,

    Mauricio from Brazil.

  • Hey Gary

    Mate it was a bit off today – you didn’t drop any ‘knowledge’ at all about sherry and Maderia and what you did say would have just confussed people. We all know you’re just worried about your New York Jets – the Thunder Show can wait!

    QOTD: I’ll go all Aussie on you (just because I know you love it Gary) – Roaring 40s Blue and DeBortoli Boble One!

    Cheers
    Andrew

  • Welcome back Gary!! we missed you missed you missed you a lot!!
    very happy about your words at the end of the episode as I really hope the show won’t close down at 1000.

    QOTD: difficult to say, I’d say goat cheese is my favourite, paired with a good old Barbaresco…

  • Anonymous

    In the UK we drink a lot of Madeira, due to historic ties with Portugal, and only this week I had a 1954 vintage Bual. By the way, fortification is done by the usual addition of brandy rather than anything to do with the estufa (or canteira) process, which oxidises the wine and makes it long-lasting.
    QOTD: Got to be Taylors 40yo tawny port and Colston Bassett Stilton.

  • Anonymous

    Hey Gary, I gotta tell you, I was a little put off with all the football talk and nothing about the Vaniacs. But I really appreciate your comments at the end about the Tuscon tragedy and your time off with your family. As the father of 3 young kids, I understand that nothing is more important than strengthening that bond. I hope you had a great vacation. QOTD: Vintage port and blue cheese. P.S. Your coach Ryan sure has an ego. He really thinks alot of himself if he thinks this game is about him and Belichick. I think Ryan has been sucking toes so hard that it has cut off oxygen to his brain.

  • Anonymous

    See Allan, Danish women are the best!!!!!!! You go Charlotte!!!!!!!!!

  • Finally back eh? I had to go to bed before this ep was aired, but no I’m back.
    Pedro Ximenez, thats a grape that really can deliver nerdy wines !
    Did Gary ever score the first wine?
    Go with the style of one and three and you got chocolate match heaven.
    Episode 568 Janice Robinson and sherry…

    QOTD: so many pairings, but I could tell you one different one.
    take som chevre, som chopped raisin and some chopped parsly and crushed gingersnaps. Mix it up good and roll into small balls (yeah like swedish meatballs style) and have them with glögg. Never heard of Glögg? It’smulled wine in scandinavian. Ingredients are (usually) red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves and bitter orange, and optionally also stronger spirits such as vodka, akvavit or brandy.
    Super combo, the cheese and Glögg that it is 🙂

  • darn cider, thats a beverage yet to explore…. so many , so little…. money 🙂

  • “Practice makes perfect” 😉

  • Anonymous

    Great to have you back homeboy. Wow – you have some serious haters leaving comments on here…why so serious? Love the show and I appreciate you making time to make this video blog. I have a feeling you are WAY busier than the majority of people reading/watching, so thank you.

    Wishing you and your family a great 2011. – NorCalDre

  • Anonymous

    Hi Gary and Mott, a very happy new year to you as well. May all your wishes come true. One of the better wine and cheese pairings reminds of Crotin de Chavignol, epic goat cheese from chavignol and La Grande Cote by Francois Cotat, Sancerre. I am pretty sure you have already tried this stuff as well. If you already have try this one then…. put the cheese under a salamander, let it melt a bit, garnish the cheese with some honey and walnuts.This is PARADISE my friend. You ought to try this once in a lifetime.
    bon appetit!

  • philoxera

    A Proper Show…about time you featured some real wines Bozo

  • Anonymous

    Glad you are back Gary! My favorite wine/cheese pairing is Cabernet Sauvignon with Manchego!

  • Anonymous

    Great selection of cheese/wine pairing!

  • Hey Hey… a little late to the show but it was a great episode. I have been blown away by the quality and flavors in Sherry and Madeira. Great wines.

    QOTD: I know the classic pairings in regards to cheese but I would be lying if I said I had one. A new resolution: Try more cheese.

  • Anonymous

    Redeem yourself with an “all portugese” wine show!

  • JDR

    Happy 2011 and I am delighted that WLTV made it’s 2011 kickoff.

  • Anonymous

    While you were a bit off balance on your normal commentary, I loved that you covered these wines. Make up for it with more sherry/port/madeira coverage in the future. As for the Jets, I’m really hoping for them to meet my Bears in the Superbowl.

    QOTD: I have no idea what I was drinking or eating but I was on a high school trip to france and we did a wine and cheese tasting. I discovered wine right there and then and I loved how well it went with the wines. I’ve loved the combination ever since.

  • Anonymous

    nice, Gary. My favorite cheese and wine pairing has been mature vintage Port and bleu cheese. I don’t even like bleu cheese, but this is the ONLY wine and cheese pairing I’ve had where each compliments and improves the other in the way that many wines can with many foods. It’s obviously a classic pairing with good reason.

    I guess I should be happy that you’ve at least reviewed one Madeira (though I keep asking for a whole Madeira show with a bit more information and multiple styles represented). I will mention that although Tinta Negra Mole is still the most planted variety on the island (as you said), it’s no longer used for most of the high quality bottlings. Since this wine says “Malmsey” on the label, it must be at least 85% Malvasia and is probably closer to 100% Malvasia.

  • Anonymous

    Welcome back, Gary! I hope to see YOUR Jets along with MY Seahawks and Leon Washington IN the Super Bowl!
    Also, did I notice a little editing going on at the 15:53 mark? Hmmmmm……just askin’….

    Phil Anderson
    http://www.generalwinethoughts.com

  • Anonymous

    Man, it’s really different when the celebrity you’re cranking on (in this case you) steps off the silver screen and quietly discusses the matter with you. You made me feel bad, Gary. Bad Gary, bad! Shame on you! (How could anything be my fault?)

    Anyway, I liked the show overall despite the madeira snafu. Thing I found interesting was that the first wine not only looked good and sounded good when you described it, and was the wine you went back to at the end of the show, but scored a point lower than the Madeira. I’ve had that experience with wine, myself. My analysis of my own senses tells me I like a certain wine better than another wine, but then I find daydreaming about the wine I’ve found to be slightly inferior, not the wine I’ve deemed to be better. I think there is a weighting system our tastes have that can be different from the taste analysis system another part of our brain uses. In the case of the Sherry, probably the smoothness and the strong, unusual flavors appealed to you. Since the bottle was already open, price was no longer an object.

    Great use of cheese.

    Matt Kenney CDW Piedmont Pet
    *Trail Hikes *Dog Walking * Reiki*
    http://www.piedmontpet.com
    http://www.flickr.com/photos/hothouse_flower_girl/

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