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EP 965 Tasting with Sommelier Michael Madrigale from Bar Boulud

Gary Vaynerchuk tastes with Michael Madrigale of Bar Boulud in New York City and they speak about the wine industry and how Michael became a sommelier. They discuss and taste two wines from Michael’s by the glass program, where he opens up older vintages of large format bottles and charges his cost.

Wines tasted in this episode:

2004 Bernard Morey et Fils Chassagne Montrachet Morgeot Premier Cru
1990 Domaine Clusel Roch Cote Rotie Les Grandes Places

Links mentioned in todays episode.


Latest Comment:

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luca bercelli

94/100

Line of the day (one of the best ever). The guest was talking about his ex-girlfriend and I’m sure he didn’t realise the double entendre when he followed up with ‘let’s get lubricated’. Also GV came out with ’10 Crack Commandments’ which I hadn’t heard of before.

Great show, loads of info, GV nerding it up…doesn’t get much better

Tags: Cote-Rotie, cru, French, red, review, Video, white, wine, wines

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  • philoxera

    Yahoo…FIRST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Anonymous

    2 shows in 2 days. serious thunder.

  • Kmurph

    Michael’s a really cool guy- hope you guys enjoy the episode and can go to Bar Boulud sometime!

  • Happy New Year everyone. Now please excuse me while I pass on this episode.

  • Anonymous

    Ah finally top 5

  • Anonymous

    Nice!!!!!!

  • Happy New Year to GV & Vayniacs. Now please excuse me while I pass on this guest episode.

  • Anonymous

    The big ass bottle seems to have replaced the big ass glass… Nice.

  • Anonymous

    I liked this because it is so polite this time.

  • BuffaloLou

    Terrific interview! In reference to your discussion, I hope to see some Washington and Oregon wines on WLTV.

  • ALLAN

    Top 10 YEEEEEEEEEEEEEEHAAAAAAAAAWWWWWWWWWWWWWWWWWWWWWWWWW!!!!!!!

    GV in da hizzy…..

  • ALLAN

    Please send the remains of the big ass bottle to me…… 🙂

    PLEASE !!! :)))))

  • ALLAN

    If Dr. Evil doesn’t like this, I’ll send him some pills . . . . 😛

  • ALLAN

    Pass to you too good sir…… ZzZzZzZzZ

  • ALLAN

    K you’re a goddess ! 🙂

  • NY Pete

    hey hey

  • ALLAN

    Can’t fault this episode. ! Super stuff. Good job Michael !! Ok interview G, not your best though.

    And, can I get that bottle of white G? Just send it, I have a big mail box… And since the Cote showed good too send that as well. Thnx. :()

    Qotd: Fine, just as long as he doesn’t drink ALL OF MY WINE!!! 🙂

  • ALLAN

    Time for your pills Dr. Doo-Little…. 😛

  • BuffaloLou

    QotD – No problem with the Sommelier tasting the wine, I expect it. To that end, even if there is not a Sommelier, I often offer a taste to the waiter/waitress if they have an interest.

  • NY Pete

    thunder!

  • Anonymous

    I like that they taste my wine, they are the experts and can tell right away if there is something off or if there is something they can help me to look for so I can enjoy it more. The more information the better. I once was in a restaurant where the waiter poured himself a glass and each of us a glass of a wine we had brought from home and toasted our table, then he walked off drinking our wine. Although amused I did not like that very much. LOL

    Lizzy45

  • Kmurph

    was I singing a siren song? 😉

  • Cubatobaco (Ray)

    I believe last Super Bowl I opened a bottle of 1996 Bernard Morey et Fils Chassagne Montrachet. Spectacular wine! I’m looking forward to this episode

  • QOTD: Making sure the wine is “up to par” and “not corked” (why am I using quotes?). I like the idea!

  • Anonymous

    Why aren’t my wine bottles that big? I don’t think I could fit in in a paper bag.

  • Anonymous

    Great show Gary. Awesome guest and QOTD. QOTD: I’ve never had anyone taste my wine for me before and I don’t think I would like it. Frankly, I’ve never heard of that before today. I’ve drank some incredible wines before, but always at home or at a friend’s place. I just can’t enjoy a wine at a restaurant knowing how much it is marked up.

  • No just making an apperance 🙂

  • Anonymous

    It’s a little weird when he tastes it but it must be done I guess to make sure it is what it is supposed to be. Good show! I want some big ass bottles!

  • Anonymous

    Great show! I myself am 24 years old and just launched myself into the wineworld after being a consumer for over 5 years! It’s my dream to open a place by that same recipe, serving top wines by the glass, accompanied by small tapas made by some top chef. Always knew i wasn’t re-inventing the wheel by that idea but now i heard it from someone qualified who is doing it already (which means my goals are not unreachable). If i’m ever travelling to NY (im from Europe), ill be visiting Bar Boulud!

    QOTD: I had my wine tasted by sommeliers on numerous occasions and i don’t see any problem regarding that. I might see a problem when a sommelier tries the wine and then fills his glass up but most just poor such a small amount that it’s not like you’re losing an extra glass out of a bottle. Seems very standard thing to do and that shouldn’t change since it gives sommeliers a change to even expand their pallate which can only be benificial for the next time you enter that same restaurant

  • Awesome show. Love ya G, but too many interruptions.

    QOTD: Im a young guy (27), and open to new things and different styles. Maybe thats why I would not care if the somm tasted the wine prior to poring it. However, I would be curious to analyze the wine myself, and probably would not be crazy about hearing a briefing report on the taste profile. Just my two cents.

  • Anonymous

    Nice! Michael seems like a good guy that would be fun to nerd it up with.

    QOTD: I don’t mind the Som having a small taste for quality control/education purposes,
    just leave enough for me and my guests to go with dinner. If I bring a bottle into my favorite SF restaurant, I would of course share some with Carl, the sommelier because he’s a great guy.

  • Anonymous

    QOTD : Always very interesting to get opinions from the sommelier at the restaurant. Target if to get maximum from the bottle and the sommelier can sure contribute to. But I always ask the sommelier to stays with us at opening and first tasting with us… it’s OUR bottle… and I really hate the idea of sommelier going away with it and coming back with the bottle opened and a verdict on it wihtout even having the opportunity to taste it by myself. Pros and cons…

  • Anonymous

    Very much enjoyed this nerd session. Michael made me want to drink wine, which is obviously one of the reasons why I watch the show. And he brought serious thunder with his personality and his wines. Thank you both!

    QOTD: I do not mind at all, I would be a little surprised if the sommelier did not try the wine.

  • Interesting point raised on “returning to the classics”. Besides the obvious snob-appeal for the Old World wines, I think a big attraction (for the non fruit-bomb wines) for the Old-World wines in their higher compatibility with food over the newer world big and powerful wines that are much harder to match with food. There is also a more acceptable perception that those wines need to age so they get opened when ready far more than the newer world stuff.

  • Anonymous

    I obviously don’t eat at expensive enough places, as that’s never happened! I wouldn’t mind it a bit, as long as they don’t get carried away!

  • Anonymous

    QOTD: As long as it’s at the wine station and not at my table. There aren’t a ton of restaurants here that have good wine service, so the prospect of my waiter opening a $25 CdR and then sipping it to check for quality is a little off putting. But, in a proper setting, sure. So long as he isn’t tasting my scotch too.

  • Really enjoyed this episode, love the big bottle day idea. I’ve got to get to Bar Boulud next time I’m in NYC.

    QOTD: I’m think it is great that the Sommelier tastes the wine prior to serving but that is on the assumption that he/she is tasting it to ensure the quality is there and if it is not the customer wouldn’t be served that bottle. The reason I’m down with that is because it really is the Sommelier’s reputation at stake if he/she serves wine with any flaws.

  • Anonymous

    You gotta love how GV finds a way to fit Notorious B.I.G. (the 10 crack commandments) in the review of a wine. Frickin amazing…

    This Som is really into his job. Well done.

    Great show GV. Go Niners. Go Jets.

  • Cubatobaco (Ray)

    There is so much that I would like to touch on, but I won’t overdo it. Michael, your passion for wine and your obsession of wanting to learn about different regions, is inspiring and touching. I was in the cigar business and can relate, being 18 (30 now) at the time and appreciating anyone who would teach me the business or allow me to express my views. Best of luck to you and I really hope to meet you one of these days. Maybe over a “big bottle”.

    Gary, keep up the tremendous job you are doing as we near 1000 episodes. They get better by the day and the content is becoming more intriguing and, as I learn more, I am becoming more captivated. I don’t think there was a better reference to a wine than by you mentioning “The Ten Crack Commandments”. “Money and blood don’t mix like….” you finish the rhyme.

    QOTD: I don’t mind it at all. I actually appreciate it t be honest. It shows the passion the Sommelier has, as well as, his attention to customer service. Good question!

  • TheGreatWazu

    This was a really enjoyable conversation. I learned more in this episode than any other. Your guest was a pleasure to listen to and you gave him great questions too. Bravo!

    QOTD: I’d like my Somm to taste my wine to see if his expression matches the words that follow.

  • Hmm was it that easy to get into the wine business just 8 years ago?
    I do have to agree that nothern Rhone is good when the wine is aged a good bit. My best experiences is now drinking 95-99 reds from that place. It is hard to find them thou. In fact it is hard to find older wines, period.
    Now I’m really in the mood for a old wine tasting. Damn you boys!
    QOTD: I’m paying for the service that the wine will be presented in best possible manner. If that means that the som taste it, well Ok then, but he/she may be aware that taking/tasting to much will impact on their tip 🙂

  • No problem in tasting the wine.

    If I thought (and my pal-it SUCKS) something was off on the wine, I’d want him to taste. So why not taste it in advance?

    Steelers….

  • Anonymous

    QOTD> I expect my somm to taste the wine, first to make sure it’s ok before it hits my lips and second to know what he’s serving.

  • QOTD: I think it really depends on the wine and should be offered but not done automatically. Or, maybe it should be tasted at the table w/ the guests.

  • Anonymous

    Great show Michael (and GV). If anyone is in the NYC area, I highly recommend checking out Bar Boulud. Michael knows his stuff and pours great wines by the glass–from big bottles or otherwise. He’s likewise introduced me to some knockout bottle recommendations, so I can’t really speak highly enough about the wine program he has going there.

    Congrats on the great show!

    QOTD: I can only pick up on TCA in the worst of cases, so I have no qualms whatsoever–especially if I ordered it off the list. It’s happened a few times that I’ve brought a bottle to a restaurant and the somm’s tried it. If I have good rapport with them I likewise have no qualms about it. We’re all wine nerds at heart and it’s all about trying new and different things.

  • Anonymous

    Excellent show.

    How do I feel? I feel jealous that I can’t do that 100 times a night!

  • LurkerKing

    QOTD: #4 Never get high on your own supply.

  • Seems to be quite the knowledgeable gentleman (he has to be to work for Daniel) who has a passion for wine. I may need to go to Bar Boulud just to try that Rhone.

    QOTD: I think this is kinda dicey situation for me since I have ordered very few bottles with a first-class sommelier who goes through the routine of tasting the wine. I have bought a bottle to a restaurant and offered them a taste and they gave their “notes” which were quite different from mine and my oenophile friend which surprised me. So to finally answer the question, it depends on whether the sommelier suggested a wine I’ve never had before then he/she should taste it or if I’ve had the wine in the past, then no need.

  • LurkerKing

    The Lurker Challenge 2011 continues…

    @MelbaLI

  • Anonymous

    QOTD: The somm should definitely taste the wine; makes me feel better taken care of to have a pro seal of approval… It’s a shame this is controversial; folks who have a problem with this are off the mark, IMHO…

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