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Gary: Everybody, it is Gary Vaynerchuk from winelibrarytv.com. And, now, that I have got my flip phone or my flip camera, I am pretty dangerous. I am just going to start—I have been reviewing wine for 500 episodes for two and a half years, now, I just decided I am going to review everything. I might even go on the streets later and just start reviewing people.
So anyway, my new thing that I think I can bring a lot of value for is actually reviewing lists, wine lists and bar lists around this city. And, as you guys know, I travel everyday, so this can be really fun, I think this is going to be a tremendous addition to what I do. And so, let us start right off about with Public they are here in New York City on Elizabeth Street. I want to see how we can do this. I mean, you are not going to see all of the details, so I am going to walk you through it. But, it starts with drinks and a couple of sakes, which I am always excited about, some cocktails and couple of beers. Nice section. This is really the wine list. The sparkling by the glass list, they have a porseco, which I am always down with, they have a champagne and a sparkling Rosé.
Obviously, you guys know me pretty well. For me, what would be missing from this list possibly is a cava. Now, what I do know and I am going to throw right in here you is Jesse.
Jesse: How are you doing?
Gary: Jesse, how are you?
Jesse: Good.
Gary: Tell us who you are and what you do here.
Jesse: So, I am the wine director here at Public and so, I am responsible for the spirits as well as wine and taking care of the list and putting together something that is focused on—in terms of wines, specifically in New Zealand and Australian stuff along with some nice balance selections from the old world.
Gary: Awesome, now, I do know that Australian, New Zealand is a heavy percentage of list, is that correct?
Jesse: That is correct, probably 60% to 70%.
Gary: And that is because the food?
Jesse: The food sort of draws on—
Gary: The theme of the restaurant is?
Jesse: Draws on the strong connection with those places. Obviously, I am from New Zealand, we need people who worked here from New Zealand, Australian and chef work for a long time in London where the—and New Zealand based chef and sort of cut us teeth there and picked up a lot of this culinary style.
Gary: Now, being the wine—how are you seeing people grab it to you towards the Central Otago Pinot Noirs?
Jesse: It is obviously as you are aware of a big movement these days on Pinot Noir, it is not the oldest New Zealand region on Pinot Noir, but it is becoming certainly the hottest and meanest.
Gary: Coming from the US market.
Jesse: The most fruitful with styles generally speaking and we sell Pinot Noirs at larger selling category on the wine list, so it is a varietals.
Gary: No kidding, now, I am going to ask you another one because I will just going to it now on a totally different direction, how about the Riesling and coverts? I mean, for me, that is what is really exciting about New Zealand, but we have not started talking about that in America yet. I am sure, you, being from there, you know what I am talking about. What do you think about those wines and what are your hopes or what is your vision there? Do you totally disagree and you are not into those wines from New Zealand?
Jesse: We are picking to the Riesling and coverts from New Zealand, but actually, to throw a bunch of the Australian Riesling producers which are supposed very big on.
Gary: Sure, very good.
Jesse: So, they serve it clean, fresh, dry at Australian styles along with some more fruitful within, it is slightly sweet in New Zealand styles sometimes. But, coverts to me is a style that we get behind is a couple of producers particularly Vinoptima which is a great distant from Gisborne in New Zealand that we are very strong with. And, for our food which has a lot of sort of Southeast Asian ingredients, the coverts as the Rieslings especially with a touch of sugar worked really, really well with our foods.
Gary: I totally agree, let us continue wi
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