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EP 1000 Episode 1,000

Gary Vaynerchuk has finally made it to episode 1,000 of Wine Library TV! It’s been an amazing ride since that day in February 2006, with great guests, amazing (and sometimes awful) wines, as well as a lot of Jets talk. Today, the main focus is a huge thank you to all the Vayniacs who helped make this community…and a huge announcement from Gary.

Wines tasted in this episode:

2008 Jerome Prevost La Closerie Les Beguines BrutFrench Brut Vintage

Links mentioned in todays episode.

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Tags: Champagne, review, sparkling, Video, wine, wines

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  • You’ve been flagged.

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  • Anonymous

    Spammers were busy today.

  • Yep. Don’t you have a episode to post, something from the vault 🙂

  • They were. Thanks Mott.

  • German oak? They make great cars but who would have thought oak barrels? 😉

  • I saw that he tweeted today about some business proposition so he’s in da hood. Just wish he would throw us a few crumbs. 🙂

  • Anonymous

    I think this is an excellent Idea. This should be put into affect immediately! This is the perfect solution to the missed days, vacations, etc. over at DG. Using the vault to fill voids would be perfect! 🙂

  • Anonymous

    You are our girl Lisa! 😉 I have a bottle of 2006 Silver Oak Alexander Valley I just picked up a couple weeks ago. It is laying down right now, but I am tempted to pull it out because I just want to taste it. I keep looking at it, but I know to wait. I will have to look and see if I can find this Stuhlmuller. Thanks sweetie!

  • Lisa S

    Good review! With regards to the high alcohol, the boys at my local wine shop would call this an LPR wine. (liquid ____ remover). Use your imagination (as if on a date).

    Yeah, like Dom said below.. German oak?.. The gal from Trefethen in Napa said last week they just started using some Hungarian oak barrels. Why not? Probably cheaper than French.

  • Lisa S

    Awww. I just love flattery. 🙂 You’re the man! How funny that you recently bought Silver Oak, Alexander Valley and I just mentioned it?

    BTW: The Stuhlmuller wasn’t as great on Day 2.. I didn’t use a vacume sealer, just put the cork back in the bottle…. not sure what happened? Nevertheless I bought another bottle and will be sure to consume it all on Day 1 (with some help, of course). Cheers!

  • John__J

    You mean a Lost Episode?

  • John__J

    Sincerely, German oak? I inquired recently about how much oak affects the wine when comparing them from different countries. French was the most subtle and going up you have Slovenian, Hungarian and of course American on the other end.
    Then of course a day later I hear how all those European ones are the same oak, so how could they be that different then?
    I read an article where a Master Somm said if you can taste a wine and really pick out that they’re using Hungarian oak over French then he wants to hang out with you as he knows no one that can really do that.
    The thing I always ask when someone says a wine spent its time in used oak is how used is it?
    An oak barrel that’s 1 year old is going to have quite a different impact than one that’s 10 years old.

  • sort of

  • Well, it’s not the same oak, like it’s not the same Cab grape depending on where it grows. For instance Swedish oak grow so slow and get so hard due to our colder climate that it will be very, very different from French oak from around the Meditarreanen.

  • I’m not in a good mood right now. I need something to pick me up.

    Anyone have any ideas? Good book, wine, recipe, music . . . ?

  • Music. Jussi Björling Live at Carnegie Hall
    http://www.youtube.com/watch?v=2MWWKZksqRU

    A good book.
    http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=0002614545&x=14&y=12

    A nice recipie
    Servings: 15
    ingredients
    6 eggs
    20 g yeast
    6 cup flour
    1 teaspoon salt
    3 tablespoons sugar
    280 g butter, cold
    200 g dark chocolate
    Egg to brush over
    Raw sugar to sprinkle

    Do this

    1st Buckling 5 of the eggs in a bowl.

    2nd Mix in the flour, sugar, salt and yeast and knead on medium speed in a machine for about 5 minutes.

    3rd Add the cold butter, little by little over 5 minutes. And then let the machine run for a further 1 minute.

    4th Prover dough in the bowl in plastic in the refrigerator overnight and up to 24 hours.

    5th Remove the dough from the refrigerator and prints out a length (rectangle) on a floured surface.

    6th Chop the chocolate coarsely (remove any crumbs) and fold into the big chocolate pieces into the dough. They will still have a rectangular shape but was gentle and work as little as possible with the dough so it does not soften too much.

    7th Cut strips of dough and turn it 2 turns (or form about 15 pieces of equal size round balls that you put into greased brio head of snakes).

    8th Turn on oven to 200 degrees hot.

    9th Prover brioches in cloth for about an hour.

    10th Crack an egg as you whisk with a little water and a pinch of salt.

    11th Brush the brioche with the egg mixture and then sprinkle a little sugar on each bread.

    12th Bake brioches golden 10-15 minutes in middle of oven.

    A good wine
    De Saint Gall Premier Cru Blanc de Blancs

  • John__J

    I got a pick me up wine for you Dom.
    I was able to get a bottle of this myself today. Legendary producer and wine from Loire. Only 18 6-packs came into the whole Mid-Atlantic.
    I know one wine store that has 3 bottles left if this ends up interesting you. It is in Ellicott City however. (5 mile west of Baltimore in Howard County). I’m buddies with the owner and getting him to hold a bottle for you should you be interested will be no problem. You can read about the wine here:
    http://www.elitewines.net/wine.cfm?id=605

  • Anonymous

    Ah, so this is where you guys are hanging out. Well I share the same sentiments that I gather most of you “old timers” are sensing. I hope things pick up at DG, cuz all I really want to do at the end of the day is chill out with a glass or two of wine and watch an episode of Gary to get me thinking about the next days wine. Watching old episodes is ok for a while. Then I start to feel like a dog chewing on a hopelessly dry bone.
    Cheers,
    Robert

  • Cheers right back at you Robert

  • Thank you AndersN. I feel better now. 😉

    P.S. Buckling? Prover? On top of that, I learn new cuisine terms!

  • Lovely version of Nessun Dorma. Very nice.

  • I may have to pick one of these up today but my work is blocking me from logging onto the site. I guess the word “elite” thinks it’s a porn site? Weird

    I could leave work early today? What is the name of the wine?

    Loire wines . . . yummmmmmmm

  • I see it will take me an hour to get there from work and since I drove in today and I have my trusty GPS, what the heck, I’m heading out there this afternoon for at least a bottle of the gem from the Loire Valley.

    Thank you sir

  • At The Wine Bin? I hope so. Heading out there soon. I guess I could call?

  • Dom is a happy man right now. He left early to hit the Wine Bin which is an hour or so drive from DC to pick up a recommendation by John_J. Well, I didn’t pick up one but two gems after talking with the nice gentlemen who knew John. I think his name was David (nice hair), not sure, but it was a treat to meet him. A very nice wine shop I must say so well worth the trip.

    Here is the star of the evening. Only a select few even made it into the States. I’m one of those fortunate ones who gets to try a 94 pt wine. Hip hip hooray!

    2009 Domaine Didier Dagueneau
    http://www.elitewines.net/wine.cfm?id=605

    I asked if he had any recommendations for a nice red and he asked my preference. Given my moniker was “Dominus” he assumed bold, red cab from CA. I responded by saying I acquired the name through a euphoric wine moment (long story) though my fav was a nice Burgundy/pinot noir. His said “I have just the wine for you.” He goes behind a big curtain (visions of the wizard in the Wizard of Oz) and he comes out with this selection.

    2009 Marsannay “Clos du Roy” (Rene Bouvier)
    http://kermitlynch.com/page/marsannay/

    Life is good so I will lay them down to rest and wait for that special time to open one of these gems.

    Thanks John_J

  • Anonymous

    What to open? What to open? Hmmmmmmmmmm!

    That’s the thing about having many to choose from, what to choose?

    Oh what the hell! Close my eyes and what ever comes up. And the winner is?

    2006 Di Stefano Sogno (Cab Franc) Columbia Valley
    89% Cab Franc 10% Cab Sauv 1% Marelow

    My mouth is watering right now in anticipation.

    TTF

    Nostrovia!

  • Skål

  • didn’t have time to translate, let Google do it. That comes up a bit awkward sometimes 🙂

  • My man. I just did the same thing after taking my recent purchases down to the dungeon. I came up with this and will pair it with a pizza I plan on making on my gas grille.

    2009 Oveja Negra (Maule Valley, Chile)
    70% Cab Franc and 30% Carmenere

    Cheers!

    P.S. Nice having the “Liked” and “Reply” buttons over here huh? 😉

  • And the book looks to be “deep” or “cerebral.” My kind of read.

    Danke Schoen

  • John__J

    I just saw your messages from below. Awesome, I’m glad you got one. You met with the owner then, a really cool guy. I’m surprised you knew it was the Wine Bin I was talking about, have you heard of it?
    You tell him I told you about it by any chance?
    Next time you’re in the area, there’s two other wine stores a couple miles from there that are pretty awesome too…

  • John__J

    Anytime Dom.

  • John__J

    You know what I just realized Dom? I delivered some stuff to the Judges Bench directly across the street from the Wine Bin this afternoon, around 3:00ish give or take. I almost popped in there too.

  • John__J

    I took a gamble and sprung for an 11 year old Alsatian pinot gris today. Alsatian pinot gris with about 7-9 years on them are some of my absolute fav whites.
    I’m a bit concerned how this bottle is holding up. I plan on finding out tonight. The guy I got it from said I could return it if it’s bad at least.

  • John__J

    The wine is a Domaine Barmes Buecher “Rosenberg de Wettolsheim, Bas de Coteau” pinot gris 2000 by the way. One of the few online reviews I found said drink through 2010. Hopefully this wine can beat that projection by 8 months….

  • Anonymous

    Like and Edit buttons are my favorite over here! Dom, you are My Man and I like we came up with a similar bottle, CAB FRANC! ZZa on the Grill sounds great! Nostrovia Mon Ami!

  • I’m sure it will be fine. I expect a tasting review since I “heard” you have a knack for that sort of thing. 🙂

  • Geeeez, I was there around that time! Being a small world, an old flame of mine who now lives in Chicago, had her Master’s graduation party at this lovely French country inn down the street from the Wine Bin. You may have heard of it? Starts with a “T.” 🙂

  • I winged it based on your description and said what the heck. Is this the place where you recommended a “hard to find” Bordeaux a few months back? He is a cool guy and yes, your name came up quite often.

    I am now on their email list for wine tastings, dinners etc so hopefully one day we will get to meet and enjoy a glass or two or three . . .

  • I am on the deck reading this right now with a glass of Sancerre. The grille is preheating awaiting for my artisanal pizza before the Skins game.

    http://www.amazon.com/Billionaires-Vinegar-Mystery-Worlds-Expensive/dp/0307338770

    P.S. I was sitting around one day at the tennis club and we were talking wine (what else) and a lady asks “Are you a connoisseur of wine” to which I replied, “No, but I do enjoy it” and she tells me she is the mother of this author so I had to buy it. Any book about Thomas Jefferson and wine, I read.

    Au revoir!

  • Anonymous

    Where is our Girl LISA on a Friday night? Hope you are well sweetheart? 😉

  • John__J

    Small world. I worked at Tersiguel’s for about 5 years, did their wine program with another gentleman the last 2.

  • John__J

    The Chateau Belle-Brise 2005 Pomerol I mentioned to you a while back was from another wine shop in downtown Baltimore.
    Yeah we’ll have to pop a bottle one of these days.

  • John__J

    I’ll add more later if need be, but so far after the first half glass with the wine being decanted approx 10 min so far:
    It’s a deep amber color, bouquet reveals a slight oxidation, dried apricot, honey, overripe peach, orange zest, mild toffee, a hint of stone.
    A medium plus mouthfeel & acidity on the palate with apricot coming through the strongest, with hints of honey and a slight toffee note ending with a little peach skin.

    It’ll be interesting to see if this wine totally falls apart as the evening goes or gets a lot better, which ever way it ends up going.

    As a side note, I’m starting the wine out at fridge temperature and letting it come down to room temp (Which is how I tend to drink most whites).

  • Skins game? Is there a new one or what?

  • Who said the US is big? It’s seems like a really small place 🙂

  • John__J

    In D.C. there’s a football team called the Redskins.

  • John__J

    You got me there Anders 🙂

  • John__J

    I never cared much for getting the 1st comment on an episode. But I guess it’s pretty cool that I’m the first one placing the 3000th comment on an episode 🙂

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