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EP 974 Oregon Reds and Whites Tasting

Gary Vaynerchuk has heard a lot of buzz about the Big Table Farm wines and wanted to try them out. He tastes two of the Big Table Farm wines from the 2009 vintage, as well as two others also from Oregon.

Wines tasted in this episode:

2009 Big Table Farm Brooks Estate Vineyard Riesling
2009 Penner Ash ViognierWillamette Viognier
2009 Big Table Farm Cattrall Brothers Pinot Noir
2007 Archery Summit Pinot Noir Premier CuveeWillamette Pinot Noir

Links mentioned in todays episode.


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luca bercelli

89/100

Lines of the day – ‘I call em like I see em and I always will’ and ‘I’m like a hippy from the 70s – I’m addicted to the acid’.

Solid quickfire show

Tags: oregon, Pinot Noir, red, review, Riesling, Video, Viognier, white, wine, wines

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  • Ben

    Loving the Oregon wines and Kellen Clemens shout-outs. Wish he would have gotten a better chance for the Jets.

    My favorite Oregon winery is Mattello, beautiful low alcohol wines

  • QOTD: Make it a milestone to remember and bust out the weekend episodes!!!

    p.s. Love the shout-outs!

  • I’m a sparkling wine lover so bring on the bubbly Randall! Love the ideas PurpleGrillz…whatever he does…it should be over the top!!

  • Anonymous

    QOTD: YES

  • Anonymous

    Good to see you bounce back Gary and give us a solid show after the tough loss by your Jets this weekend, I’m curious as to why your office would still smell like bourbon a day later (ahem, Monday tapings).

    Good to see Viogner representing well, its quickly becoming one of my favorate whites. Top Viogner for me is still Clos la Chance (which you already reviewed and liked).

    QOTD: Feb 21 would be cool for the 1000th episode, but Feb 22 would be better. You end at 5 years on the verge, then start the new millenium on the 22nd. Ok, ok, I’m biased. The 22nd is my birthday, but it would still be kickass nontheless. Just my 2 cents.

  • Anonymous

    Yah, go ahead give us an extravaganza.

  • I raise my glass to you Clare! How wonderful to see you giving thanks for the opportunity to have your wines reviewed by a person of Gary’s reach, even if they weren’t the scores you had hoped for….And if the labels and accolades weren’t enough reason to join you’re mailing list, your comment gave us one more reason to like you! Cheers to you!

  • I dig those labels…

    QOTD: I say go for it, but mix up the episode formats a bit. Couch?

  • Anonymous

    Thank you Courtney – I truly hope If we get you some wines you get to enjoy them with a great meal and they bring you pleasure cause at the end of the day that’s IT! and of course if you ever do come to Oregon come to the farm for a tasting – it’s ‘rustic’ but it’s real…

  • Anonymous

    We really look forward to meeting you and introducing you to the rest of the ‘line up’ including the syrah … we do the tastings out here at the farm just call or e-mail me to set up a time as we are by appointment … cheers – clare

  • Anonymous

    Gary, Do a weekend show in British Columbia. The Pinot Noir,Gris and Blanc will rock you!

  • What a rebound! Glad you’ve recovered a bit. It’s okay to be a litttttttttle bit bitter. In fact, if you want to change the board to just read “Good Luck Pack”, that would be fine.

    Your video made me want to stop work in the middle of the day and search out that Riesling and start drinking it right away!

  • QOTD: Gary bust out an iconic episode! I want more of the laid back friday couch. I want another episode from your balcony, I mean weather permitted but you would do anything for the vayniacs.

  • Ian

    Gary, go on a road trip for the month leading up to show 1000, hit all the great wine spots in the US along the way! we’ll all come out to meet you and you can meet all the vaneiacs across the country, each show will be a tasting with all the people who love you!

  • Anonymous

    NEED HELP!! from Gary or Anyone for the Spreadsheet.

    At about 2/3’s into the Penner Ash Viognier (2nd wine) at the 8:28 mark, I can’t understand what flavor GV is saying. It’s right after he mentions the “brussel sprout characteristic….and he says either “mulchy” or is it “mochi” ??…which is some kind of Japanese rice thing….I’m just not sure what he’s saying. HELP!!

  • Anonymous

    Great suggestions by all for QOTD… do one, some or none – just keep producing awesome shows and callin ’em as you see ’em. That’s what I love about wine, as long as you’re being honest and true to your own palate, you’re golden!

  • Anonymous

    I vote yes!

  • Anonymous

    I was pretty bummed after I watched the Bourbon episode this afternoon. Happy to see you come back to life my man. Cool show which definitely reinvigorated me to try some new viogniers.

    Yes, please drink something ICONIC for the 1000th episode. I say definitely do it on Feb 21, gives it much more meaning. Congrats for making it so far, you are the man!

  • Anonymous

    yes

  • QOTD: Yes I’d love some double time biz and a monumental 5 year anniversary episode! Thatd be legit.

  • Anonymous

    I would be ECSTATIC about extra episodes of WLTV. It is always a “stop-everything-and-watch” email.

    Question: How do I get my girlfriend, who is not passionate, even extremely unenthusiastic about wine, to appreciate wine more? Is it just not in the cards or is there a good way to get her interested? We’ve tried some darn good wines together, but maybe they were too much for her at the beginning. I’m not pressing the issue, but it’d be cool to do a sneak attack with some kind of wine that gets her thinking, and it’d be great to have a wine partner in her. Thanks for your help!

  • QOTD: YESSSS! We want moooore!

  • Anonymous

    qotd, fuck yes, don’t ask stupid questions

  • Anonymous

    was that a flower or a chanterell mushroom?

  • Anonymous

    Believe that’s called “smoke taint” and it’s nice that you liked it (after all, no two palates are alike) but I understand it is considered a flaw. Quite a few producers suffered this fate in ’08; some even declassified or sold off in bulk their fruit, depending, of course, on how noticeable the smokiness was. Sometimes I enjoy the smokiness obtained from a medium-to-heavy toast on the oak barrels, but wildfire taint is completely different in taste. But hey, enjoy!

  • Anonymous

    I have nit tasted any of these, but I cut my teeth on Oregon pinot about 12 years ago, and I will say there whites and reds have not gone in the way I thought they would. I always found them to be a good balance between old and new world, but outside of a few people that seems to have left the building just like elvis

  • Ryan Richards

    Great episode Gary, and I’m really sorry about the Jets I hate the Steelers so I feel for yah. I was kinda disapointed in the Archery Summit, but I’m still looking forward to seeing for myself. QOTD: More WLTV? I’m game these are the highlight of my days here in the Ghan sometimes 🙂

  • wonder if his missus post here? secretly? and btw do Mischa use the iphone now? 🙂

  • QOTD: I say go for it. Two memorable occasions wrapped up into one show on February 21st. Just make sure it is uber-awesome.

  • Anonymous

    Nice pacing – four wines in under 16 minutes…well done. Not sure why the review of a wine few will be able to find (Big Table Riesling, natch), but interesting none-the-less. Poet’s Leap Riesling is still the best QPR for me. Surprised there was no comment on the water-like color of the Viognier, but I suppose corners must be cut when you taste/review at this speed. ;-] The lite color of the B.T. Pinot is a little unusual, but one of my fav Pinot producers, Brewer-Clifton, also is lightly-colored, yet concentrated & complex (but pricy). The fact that ’09 is an average vintage overall – especially after the superb quality of ’08 – may have had something to do with how this wine showed; and again, Gary, no comment on the quality (or lack of same) of the vintage. You do a great job of educating your viewers but somehow this very important info is often – but not always – overlooked …most puzzling – but then again, I’m probably the only one who notices.
    QOTD: Depends on schedule – if even possible – and on your desire to do it. And by the way…the 1001 show is the REALLY important one…how best to “kick off” the first chapter of the next 5 years? Peace.

  • Anonymous

    mushroom

  • Anonymous

    Tried German Riesling of Kabinett/Spatlese level? Never known a woman (well, almost never) to NOT like it, especially if her complaint is that most wine seems too tart, dry, or tannic. On the flip-side, that just leaves more for you, ‘ol boy!

  • Anonymous

    I heard “mulchy”…but then I usually tune out as soon as I hear “brussel sprout characteristic”, so whatta I know?

  • 1001

  • Anonymous

    Yes! Yes! Yes! (in the style of “When Harry Met Sally”). Seriously, the QOTD isn’t even a question is it? It’s a given!!

  • Anonymous

    Thanks audiofan, that’s what I thought initially as well….and LOL re:the brussel sprouts

  • Anonymous

    chantrelles look like a flowers. Oregon QPR is not good. AS Arcus for 100 bones, please!. Tons of plays in the $40 range or better Bergstrom, Lemelson, Willakenzie, Ponzi…. Viogner rocks!
    Great to talk about 1000. Got a chance to look back you did CDP last year with Harry Karis at 806 how about the good 40 bone CDP plays? Averaging 200 episodes a year so hell yeah 999 on 2/21 Vaynaiaks could use a little more love!!!

  • Randall

    Mochi.

  • Anonymous

    Does this mean I am a “taint fan”?

  • Anonymous

    If you are going to retire after the 1000th show than NO NO NO NO NO NO NO NO NO NO NO NO!!!! Take your own sweet time. If you still love us (no pressure LOL) Yeah hook us up for a huge show. Invite us to come over and make it a huge deal. Of course it is a MONSTER deal in and of itself but, whatever there is my answer. Love you man. Keep up the fantabulous work, although you’re killing me with the (inside joke) Baja Cali deal bro, KILLING ME!!

  • Gary, Also like Viognier wines. Have you tried any from Virgina ?? How about a tasting on just Viogniers sometime, that might get more people to enjoy them. Stormy

  • Anonymous

    Two parties is always better than one. Have one for all of the Vanyiacs and one for all of the guests of the past…that way I can come to both.

  • Anonymous

    Two parties are always better than one. Have one for all of the Vanyiacs and one for all of the guests of the past…that way I can come to both.

  • Anonymous

    I’m kinda torn on this idea, on the one hand, one massive episode sounds great but on the other hand if you do the 5 year anniversay and the 1000th episode separately, we get 2 special shows, so on a purely selfish basis, I like them seperate as long as you do something special for both episodes.
    I’ve been trying Viogniers lately and although I kinda like it, there is always a little smell and taste that seems off to me but I can’t put my finger on what it is, anyone can help me out on this?
    I like my whites crisp with good acidity and minerality and Viognier does not seem to offer me this, at least the few I’ve tried.
    I like Oregon and washington reds especially when they have that sort of in between old and new world aspect like Coodman said below, but I find them kinda pricey unfortunately.

  • BuffaloLou

    Chris, I agree with Randall, I think he said “Mochi”, as in the Japanese rice cake. (I used headphones and it was pretty clear to me… )

  • Anonymous

    Let me also add to what audiofan had just wrote. The Reisling he mentioned are a great play, but have her try a nice Vouvray and she will be hooked. I’m just say’n. 😉

  • Anonymous

    Congratulations on what you’re doing with quality video on tv.winelibrary.com. Nearing 1000 shows is indeed a rare milestone you’re wise to highlight.

    Speaking of highlights . . .

    Please have your broadcast team add a couple of backlights on your head and shoulders to push your image and desk props away from the background wall.

    Photos in recent good Inc magazine article about you showed your set in a room with a drop ceiling. Cinema Gadgets (http://www.cinemagadgets.com/mounting-equipment-misc-mounting-equip-c-105_26.html?page=2&sort=4a) in NY has drop-ceiling clips that fasten securely onto the drop-ceiling t-track.

    These ceiling clips feature 5/8″ baby spuds from which small fresnel lighting fixtures (say 200w) can be mounted at approx 45degree angles above and to the sides of your chair.

    These lighting fixtures have barn doors which help control the light from hitting the camera lens, back wall, etc. These doors can also hold small pieces of diffusion material to help soften/reduce the lights if necessary.

    Main targets of these backlights are your dark hair and your shoulders. Your crew really should try hard to keep the backlight from hitting your nose when you’re looking into the camera. If the backlights hit your nose at that time, they need to be farther behind you so your head blocks the backlights from your nose.

    Backlit highlights on you, the wine bottles, your Jets helmet/spit bucket, and your wine glass will help the appearance of you and your set without making your production look over produced.

    Again, congratulations to you, your family, and your team for all you’ve accomplished in your video work.

    All the best in the future.
    Robert

  • Anonymous

    Congratulations on what you’re doing with quality video on tv.winelibrary.com. Nearing 1000 shows is indeed a rare milestone you’re wise to highlight.

    Speaking of highlights . . .

    Please have your broadcast team add a couple of backlights on your head and shoulders to push your image and desk props away from the background wall.

    Photos in recent good Inc magazine article about you showed your set in a room with a drop ceiling. Cinema Gadgets (http://www.cinemagadgets.com/mounting-equipment-misc-mounting-equip-c-105_26.html?page=2&sort=4a) in NY has drop-ceiling clips that fasten securely onto the drop-ceiling t-track.

    These ceiling clips feature 5/8″ baby spuds from which small fresnel lighting fixtures (say 200w) can be mounted at approx 45degree angles above and to the sides of your chair.

    These lighting fixtures have barn doors which help control the light from hitting the camera lens, back wall, etc. These doors can also hold small pieces of diffusion material to help soften/reduce the lights if necessary.

    Main targets of these backlights are your dark hair and your shoulders. Your crew really should try hard to keep the backlight from hitting your nose when you’re looking into the camera. If the backlights hit your nose at that time, they need to be farther behind you so your head blocks the backlights from your nose.

    Backlit highlights on you, the wine bottles, your Jets helmet/spit bucket, and your wine glass will help the appearance of you and your set without making your production look over produced.

    Again, congratulations to you, your family, and your team for all you’ve accomplished in your video work.

    All the best in the future.
    Robert

  • Anonymous

    OOPPPPPS! Disgust

  • Anonymous

    😛

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