[Music Playing]
Gary: Hello everybody and welcome to wine library tv. I am your host Gary Vaynerchuk. And this is my friends is the Thunder Show. And today’s special big thank you goes out to Coca Cola. Coke with lemon and lime, it has been getting me through 32 years already and I am loving it and continue to drink it even though I do not want this extra sugar. I am trying to lose weight and the coke with lemon lime, it is killing me.
Male: I think that is corn syrup, it is not sugar.
Gary: You are right. So, anyways, very intense show today, I am very happy about the subject matter, we are talking about Barbaresco which is a Nebbiolo based wine from the Piedmont region, only ten miles away from Barolo but very different wines though they get clumped together quite a bit, Barbaresco and Barolo, they are very different wines as much as Barbare -- well, not very different. Let me start with -- they are both Nebbiolo, they are both from the Piedmont region but what happens with Barbaresco, it slopes down a little bit so the sunlight hits it a little bit earlier so the wines ripen a little bit quicker so you get softer tannins ultimately from the Barbaresco area.
Now, what you need to know is a couple of things by DOCG law. They need to age for two years, one in oak at least. So that is one part of the process of becoming a Barbaresco. It has to be Nebbiolo grape which is a grape that a lot of you have started to enjoy as we have been presenting it more and more here in the Thunder Show. It must be at least 12.5% alcohol content by law. The most of them are climbing, this one is 14, this bad boy right here is 14 and this little guy right here, I like to call little guy, also 14. If it wants to be a Riserva, it has got to be aged for four years but we are doing all straight Barbarescos here. But once again, remember they ripen softer, the Nebbiolo grape which is really doing amazing things with Barbaresco, Barolo and also Gattinara, if you are a fan of that.
Now we have got two 2004 vintage Barbarascos here and an ’05, ’04 is considered in Piedmont by most of the wine critics, a little bit of the superior vintage to ’05. So it would be interesting to see how they rock out. We have the big ass glass --. So you know it is a series show. So I guess without further ado, let us get right into it.
We are going to start with the Acharavi, 2004 Barbaresco, the Monte --, this one rolls in a 31 US bones, 90.wine spectator, a very good price point for a Barbaresco. Barbaresco’s tentative role in the net, $30.00 to $50.00 range, much more healthy in that $40.00 range. So finding a Barbaresco that rolls in a 31 bones with the press this white has is extremely exciting for me, Matt, you, then you stream the viewers, the viniacs out there and everybody else associated with the thunder show.
Now, one thing that you will always going to find is -- aromatically this are very interesting wines. Smell this one, it is really taking over the room already. Aromatically I have always found Barbarescos to be quite interesting. There is a lot of interesting different flavors that can develop from tart, truffle to rose petal to -- you know, all sorts of interesting raspberry, cherry, really interesting fruit, did you notice Mike’s nose, I mean I noticed it right off the back. I am a snippy snip. That is cherries in four. I am a snippy snip. Very big nose, quite nice, I get a little bit of a rose petal that I referred to before, get some sour raspberry thing going on in the nose. I do get a little funktified action, I have noticed maybe a little bit like, -- that means soil. Maybe like a rabbit hopped over instead of a couch. It is little, you know, funk, little mushroom action, little fungi mixing into the nose. Very bright raspberry, kind of sour raspberry, interesting. Let us give it a whirl.
Massive tannins, I mean this is pucker, pucker town, I just walked into it. Where am I? Pucker town. Very much, puckering up the mouth, very dry, big large tannin balls, exploding in the back of my mouth and who does not like that. Really interesting, ripe raspb
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