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EP 967 Brave New World of Wine Part 2

Concluding the tasting with Gary Vaynerchuk and author of Brave New World of Wine, Mark Oldman.

Wines tasted in this episode:

2007 Karl Lawrence Cabernet SauvignonNapa Cabernet
1933 V.J.H. Justino Henriques MALMSEY Madeira

Links mentioned in todays episode.


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luca bercelli

92/100

lines of the day – ‘I like to bottom feed at auctions’, ‘Capricorn is a bargain basement Zodiac sign’, and ‘I’ve written 2 books on wine and I still feel like garbage’ (in restaurants)

Great show – the guest got even better and was very quotable. Could’ve included 10+ memorable quotes

Tags: cabernet, dessert, Madeira, red, Video, washington state, wine, wines

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  • Anonymous

    I’m in.

  • ALLAN

    soooo cloooooosssseeeeeeee!!!! 🙂

  • Anonymous

    Part 2, and ya dont stop!

  • Anonymous

    Good show, keep them coming!

  • Anonymous

    TWO!

  • tjvalla

    Good going toward 1K, Gary!
    Wanted answer the QOTD, but can’t really think of a specific time I would have been mistreated by a restaurant sommelier. I guess the worst experience has been drinking through a poorly paired wine arrangement for a supposedly “classy” four course dinner, if that counts.
    Cheers!

  • ALLAN

    Stellar show!!!

    One of the greats for me. Mark is the kind of guy you wanna sit down and have a glass of wine with. Yes. There I’ve said it.

    Mott likes the Madeira, YEEEEEEHAAAAAAWWWWWWWWWWWWW!!

    Qotd: Had a bottle of Mondavi Cab once at a restaurant and I asked for a decanter and when I got it, the waiter just walked off. So I decanted it myself. Bad service.
    Well, there you go.
    Don’t get out much these days, stuck watching WTLVVVVVVVVVVVVVVVV!!!!!!!

    Cheers! :0)

  • afternoon all….thunder time

  • TheSmirkingLurker

    TOP 10!

  • ….and on the mistreatment ?? – I’ve had some bad experiences in restaurants, but not with wine.

    A restaurant (breakfast) that supposedly specialized in pancakes sold them in 3’s. I knew 3 wouldn’t be enough. So I asked the waitress, “Can I get one more pancake. I’m happy to pay whatever the amount is.”

    “They come in 3’s. I can’t do that.”

    On and on we went. A manager walked by, I said, “Sir, if I want to pay you for a 4th pancake, will you take the extra $1.50 from me or not?”

    He says, “Sure. Why not?” She walked away with my order — If you do that, you definitely gotta watch that plate from the griddle to your table 😉

  • Really liked this episode and the guest! Coolness factor was going way high!
    I swear if there is a laid back Friday episode tomorrow… I am going to scream (imagine young girls seeing the Beatles for the first time).

    QOTD: I do not have any horrors stories at this point in my life. They are coming and I eagerly await their arrival.

  • Anonymous

    GREAT SHOW GARY! TOP 10 BEST OF WLTV WHO ARE U HAVING FOR UR 1000 EPISODE? HOW ABOUT MICHEL ROLLAND,ROBERT PARKER,HEIDE BARRETT.#1 FAN FROM TIJUANA MEXICO.YES U DO HAVE FANS IN MEXICO TOO.WINELIBRARY ACC#107074

  • Anonymous

    I think Mark was a lackluster guest. He seems like a novice. I would have appreciated more discussion of the wines themselves…which Mark seemed unable to engage in. I find it hard to believe he was knowledgable enough about wines to publish two books. Don’t mean to rain on the parade.

  • Anonymous

    QOTD: For the most part most somms have been very good, I guess the one time I asked for a decent inexpensive wine and the somm brought a $368.00 wine that was corked, did not want to take it back, had to get the manager involved. Manager brought out a nice $45 bottle that was fine. The only other time was a place in Dade City, FL where we made reservations and confirmed we could bring all the wine we wanted (party of 16) for a flat $50 cork fee. Once we got there they tried to charge us $60 per bottle. We got up and left.

  • Anonymous

    KUDOOSS TO WLTV

  • Anonymous

    New viewer from Oz and I’m hooked. Great episode. Mark seems like a great bloke…but who wouldn’t be relaxed if they make a living out of talking, writing and drinking wine.

  • Anonymous

    I went to a wine cave in bordeaux last spring and tasted a wine with some fellow wine connoisseurs from Europe. I tasted sweet when some of the others, including the store owner tasted fruit. I was kinda pissed because they called me out for it and said, “no it doesn’t”. It got super awkward and I walked around for a little while before leaving. Besides, after all, isn’t fruit sweet???

  • Anonymous

    Not much experience with Soms but always feel pressure with the wine list. Glad you do too.

  • Anonymous

    GV,

    Maybe you were thinking of Robert Karl out of Spokane, WA. Just a thought.

  • Anonymous

    Gary, how about Joe Davis of Arcadian for a guest?

  • Anonymous

    Great episode!!

    Don’t count out the Jets this weekend. I am not a “fan” of either the Jets or Pats, but I’ve got a feeling…..

  • Anonymous

    I think it’s time for a WINECRAZY episode for 2011…!!!!!

    QOTD: I go with the Solm’s recomendation 5 out of 10 times. I find they just want to sell higher priced wines. Not that I wouldn’t buy one, it’s just that I find most do that. I have had some honest solm’s who go with the facts but that’s only at high end places where they don’t need to push a $180 bottle on you when you can do fine with a $80 bottle. It’s more about the wine pairng up with your meal at those places than anything else.

    Besides, when you eat out at BYOB’s a lot like I do, I’m the solm who is suggesting the wine……LOL

  • This was a great two-part episode… Although he has that laid-back appearance, Mark REALLY knows his stuff… and so generous of him to share that Madeira…

    QOTD: As my wine $$ are at a premium, I typically spend them for home consumption. So the few times I have had a somm, the experience was good.. no horrors stories here…

  • Anonymous

    Over 40 years of tucking in to many a restaurant meal accompanied by the good juice, I would relate a few misses, and many hits. The misses: Palo Alto, Family Italian Restaurant meal as a student, just finished to listening to the local food critic on radio encouraging people to refuse mediocre or bad food, etc, and speak up…Yeah, well we ordered a Chianti in the basket, it tasted really mousy, and I spoke up, maybe to the owner as I don’t think they had a S, anyway, long story short, didn’t have to pay for that meal as we were chased into the parking lot with a lot of Italian phrases I didn’t understand but got the idea with the body language of Luigi and his sons. Cut to an Easter dinner for Mom, my wife, and two elderly Aunts at a French restaurant known for it’s Bouillabaisse, and an owner from Marseilles. The Beaujolais was off and I asked for a different bottle, which they complied with but the server came by the table about 15 minutes later and said the owner had tasted it and “it was fine” but they’d change out the bottle nonetheless. Apparently had held up the kitchen 15 minutes deciding! And finally, Buca chain,Italian, in Honolulu, ordered Montepulciano d’Abruzzo, and waiter said “we don’t get many orders for that”, brought out a musty bottle which was off, and was switched out for their Sangria on ice by the bartender who came over and apologized…and gave us a $20 coupon for a future visit. So chains do often make the customer feel right! Might want to stick with the popular quaff in tropical climes unless they have a nice Cave!

  • Anonymous

    good guest and interesting second part.

    Madeira, nice find.

  • Anonymous

    Wow Gary, two great guests so far this week. I actually enjoy guests when they are personable and not pretentious. QOTD: Without me sounding pretentious, I prefer to tell my server what wine I want and I always choose value wines in restaurants. I know how much wines are marked up.

  • Anonymous

    QOTD: Not many restaurants I frequent have a somm. Not that they are bad restaurants, there just isn’t much of an emphasis on wine in restaurants around here. So, asking the waiter for a rec is about like playing 3 card monty on the street corner.

    This summer I had a horrible dining experience at a local restaurant. A place with a great rep, and that I had enjoyed a number of lunches at before, but not dinner. So the lady and I went down on a warm summer night. I don’t know if their AC was broken, or more likely, to be “green” they were keeping it at a sweaty 80 degrees.

    We ordered the prix fixe menu and the waiter, unsolicited, recommended a wine. Though I had my mind on a white, he insisted that I needed a red to go with the courses on the prix fixe menu. It was a cru beaujolais, so I took his word for it. Mostly because I was a little irritated, and was looking forward to a relaxing meal with my girlfriend.

    He brought the bottle out and corked it at the table and shoved the cork in my face for approval. Then he filled the customary microscopic cheap restaurant stemware to the rim, and finally left our table.

    The wine was even warmer than the muggy atmosphere, proving that indeed the AC was on, but not where they kept their wine. The wine was not good. I assumed since they had a cru beaujolais, that someone in the chain knew something. Aside from the fact that it was awfully warm, it just wasn’t a good wine. Thin, watery, with a splash of koolaid, and reaking of sheep’s assholes.

    When the waiter returned, I expressed my displeasure with the wine. Something he obviously wasn’t prepared to respond to. He explained that “red wine is served at room temperature, that’s why it’s so warm. You only chill white wine.” Also, that off-putting smell “is how you can tell it’s a French wine”.

    I asked him to bring me the cheapest sauv blanc on the menu. It came ice cold, which, was actually refreshing. There was no offer to take back the other wine, but he corked it so I could take it home.

    When we finished our meal, I left that $35 bottle of luke warm French bong water as a tip.

  • ALLAN

    The funniest sad story I ever read! :0)

  • Anonymous

    Great show! Coincidentally, I am celebrating my 70th birthday Sunday with a bunch of wine friends that go back for up to 40 years. I will be pouring 13 wines, and all but one of the red wines range from 24 to 33 years old. The final wine in the tasting will be my last bottle of 1845 Cossart & Gordon Madeira Bual. Your description the 1933 Henriques Malmsey Madeira fits it to a “T”. As Gary has said on many occasions, drinking really old, historic wine is like taking a time machine back in history. You marvel at the age and condition of the wine, but its birth year evokes rampant thoughts and conversation about the world events going on when it was produced.

    If there is a more fascinating hobby than wine, I can’t imagine what it would be.

    QOTD: Almost all the sommeliers I have had in really good restaurants have been excellent. They provide you with the information you ask for, and if you haven’t explained what you want, they will discreetly pull it out of you. I really remember only one horrible experience. I consulted with the sommelier and selected a high end locally produced Pinot Noir with which I was very familiar. When the wine came, it was obviously “corked” from its smell as well as its taste. When I asked the sommelier to smell and taste it to see if there was anything unusual about it, he said that is the way it is supposed to smell and taste. I then told him I thought it was corked, and he argued with me for several minutes. He said this was his last (?) bottle of the wine, but would not even suggest an equivalent wine. I finally gave up on him and just ordered a relatively inexpensive wine. He set the original bottle down on an adjacent table, and poured himself a taste from time to time while we were eating our dinner, presumably to somehow prove he was right. The only thing it proved to me was that he was either rude, inexperienced, unprofessional, stupid, or a combination of these.

  • sorry for being late 🙂

    Where do WLTV pick up this dudes that are guests:)

    You can get good deal in auction with dessert wines.
    QOTD: Haven’t had a bad one, but thats mainly beacuse almost all swedish resturant don’t have a sommelier or even a wine knowlegdable waiter. And when you choose yourself from the winelist, well, it’s my fault when I pick a bad one

  • Love this guest! So refreshing to hear from a nice, real person! What lets me down in a restaurant is when you give the waiter or sommelier the opportunity to be real with you and share something they are passionate about and they totally don’t engage. If the sommelier at the restaurant Mark visited was engaged, she would have been super excited to share a great value wine with him. I think it’s a problem where people in the biz are either not listening to the customer or not invested in the service/customer relationship.

  • Anonymous

    The only way I’ve ever been reamed in a restaurant with wine is with the mark up.

  • 1845? Nice! And I hope you have a great birthday.

    I’m planning my 50th (due in september) and have collected beverages from 61,71, 81, 91and 01 to serve with all the differents dishes. It will be sort of a vertical of my life 🙂

  • Anonymous

    QOTD: My awkard moment happened not so long ago in an Italian restaurant on newyears day in Prague. We all had filet mignon as main and since their wine list was very extensive + i don’t know enough about italian wines yet, i asked the sommelier to come and gives us suggestions. I told him to bring us a QPR bottle of about 60euros (75usd), italian wine but not from the sangiovese varietal since i know that one already and i wanted to expand my pallate.

    So the sommelier suggest montepulciano d’abruzzo from 2005 which i agree to take. Prior to getting served i saw bottles of wine getting decanted. So the somm comes back with the bottle and glasses but no decanter! Instead of directly asking why he doesn’t decant my bottle, i tried to start a friendly conversation asking about the varietal and then proceeding to tell him that i just had started a course to become a sommelier and that i had learned that altho the fact that wine is young, it’s not a reason not to decant the wine. HE said me that he doesn’t think it’s necessary but he would do it because i asked him that favor. I felt like a jerk and eventually he came and decanted our bottle, but it felt so weird. Almost felt like i was getting laughed at by the staff later on. Weird experience.

  • Classic!

  • NY Pete

    hey hey

  • That sounds AWESOME Anders… my 50th is next year, but doubt I could afford all the decades as you have… sigh…

  • Oh right! Yes a Stanford guy. Fig you! 😛 That’s what you get for trouncing my VT Hokies.

    QOTD: I just like buying glasses of wine. I don’t like it when a waiter tries to steer me to a different wine because I ordered a certain food or hammers down the wine of the day. I like what I like! Give it to me baby! 🙂

  • :/

  • Anonymous

    Life Lesson Alert!!!!!!!!!!!!!! Once again, don’t be a slave to first impressions. Looking at Mark yesterday, I was thinking,”I don’t like the look of this guy. Pompus was going through my mind. I am ecstatic to announce that I could not have been more wrong. Apologies to Mark for the pre-judge.

    QOTD: I’m in Reno for God’s sake and I let a waiter talk me into buying something other than my instinct told me to buy when I knew he was shilling for the restaurant. And, of course, it was forgetable (if I’m being kind). Shame on me, I didn’t call him on it. That really is the only way we’re ever going to stop restaurants from pushing inferior, over priced wines on us. Send them back!!!!!!!!!!! Okay, I am dismounting the soap box now. Cheers everyone.

  • philoxera

    madeira rocks!….Hey is the forum down?

  • Alexandre-CF

    AMAZING GUEST.
    And WOW An 1933 madeira, that was great.

    QOTD: i’m part of the CKCs, so i don’t have many fancy restaurants storys.

  • NY Pete

    Question for Chris Mott

    what’s up with my forum connection?

  • Anonymous

    can’t speak to european custom, but i’ve never had a problem simply asking for the bottle to be decanted.

  • TheSmirkingLurker

    This episode didn’t suck. Good job.

  • Anonymous

    QOTD:

    I was at Gemma in NYC and I was looking to order a Barolo or Barbaresco for the table and I had a couple particular bottles in mind that I asked the Sommelier about (who appeared to maybe just be the Maitre D). He shied me away from those and suggested a bottle that was a little less expensive – and said he’d be glad to drink it himself if I didn’t care for it. I tasted it and it was super tight and the acid was off the charts and appeared to just simply be off balanced. It was obvious I didn’t care for it, he decanted and was never seen or heard from again. I hoped the wine maybe just needed to open up, but it never really did. And no one enjoyed it. My gut tells me that since we were far and away the youngest diners that night, the Sommelier wanted to get rid of this bottle and we were the prey of the evening. I could be totally off base, but I’m familiar with Barbaresco and this bottle was OUT OF WACK!

  • Anonymous

    Awesome!

  • Anonymous

    Some Somm’s treat you like guys who work in your IT dept, “they know everything and you know nothing.”

  • Anonymous

    I have been ordering in restaurants for many years and have met over 100 soms over time. The worst experience I have ever had was at one of the Italian restaurants in the Borgata. They expect people to be high rollers in there and I’m not. I asked the sommelier for a reasonably priced red with some other specifications. He gave me the eye roll that I want to kill like I was cheaping out on my wife for even asking the question. I told the manager at that point that we were leaving and that we come back to the Borgata at least yearly and would not be eating at their restaurant again after the behavior of the som. Manager could have cared less and now the restaurant is gone. Not surprised. Good guest GV. Wines were not what was described from the beginning though. Would still like to see an all Washington State review.

  • Anonymous

    You’re allowed the occasional brain cramp, Gary, but now you have to do a Washington wine show for real! 😉

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