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College Humor stops by WLTV

Gary: Hello everybody and welcome to Wine Library TV. I am your Gary Vaynerchuk and this, my friends is the Thunder Show a.k.a. the internet’s most passionate wine program and clearly they’ve never seen the intro. So that’s exciting. We have two guests today that I’m very excited about. So guests, why don’t you told the Vayner nation who you are? Sarah: Vayner nation? Streeter: There you go. Gary: The Vayner nation. Sarah: Oh that’s awesome. Gary: Speak! Streeter: You go, you go first. Sarah: I’m Sarah Schneider, who were you? Streeter: I’m so bad at this. I’m Stretter Seidell were both from College Humor.com Sarah: Jinx. Streeter: You just jump in on my thing. Sarah: Oh, its teamwork. Gary: So not—you’re not on this team together until she unjinx you! Sarah: Yes. Gary: Clearly, the college humor kids—no peeps—would like peeps or? Sarah: I don’t know, Streeter what do you think? Gary: You’re not going to talk? Sarah: That’s right. Gary: So college humor peeps are in the house today. We’re going to kind of talk about you know entrée level wine and neither one of you would consider—neither one of you consider some major wine kind of source would you? Sarah: No, Streeter? Streeter: No. Gary: But one of the founders is sitting over there, a good friend of mine, a lot of the core wine geek. Streeter: Yeah. Gary: Probably, Dude! Streeter: Unjinx me—Jesus come on, I came out all the way to New Jersey to be jinxed. Gary: More importantly, we found out we went to the same high school. Sarah: Yeah, North Hunderton—shouts out! Gary: Lions, roar! Streeter: I’m really getting the shaft on this episode. No same high school, I’m jinxed. I can't talk. Sarah: You can pretend, you know— Gary: This is going to be a good episode. Streeter: I’ll never pretend, I'm from New Jersey—Never! Connecticut? Gary: All right, so what I thought guys was, you know, a lot of people with video Blog and things in that nature, I have a young demo people want to learn about wine. I got a lot of those questions like what should I start with? So basically, this is what I think we should start with. Sarah: A box. Gary: Yes. I did that for a reason because you know a lot of people think a box wine and I don’t sure on your side, you have the picture of with—“Guy, where’s the bronzy, a Halloween costume and all that?” Streeter: Absolutely. Gary: Probably 40 times over, or like 30 times in a row in the beginning but ironically enough, this box wine which is $13.00 or $17.00 a bottle is scored 87.5 by Robert Parker who’s like the wine man. Streeter: The point guy. Gary: The point guy. Sarah: Yeah, obviously. Gary: Like what Josh buys like every time, when he gets excited that he got new wine because the point guy told him. It was awesome. Sarah: What’s that like a 100? Gary: Yes. Sarah: Okay, that’s good. Gary: Which is extremely high considering cost for a box, so we’ll see what happens, but let start with the two basics. The first thing is, I want you guys to know. Sarah: Cool. Gary: Don’t listen to me at all. No, serious don’t listen to me, don’t listen to wine spectator, don’t listen to the point like Robert Parker. Everybody has their own palate. Way too many people, when I first get into wine are worried about what everybody else says or am I right or I don’t know anything about wine. Well you don’t know anything about chicken wings either. Streeter: Hold on just a second, lets not be going because what you need to— Gary: What do you know about chicken wings? Streeter: I know chicken wings are delicious. First of all—I sense a good joke with this one too. Gary: You didn’t get them that time? Sarah: Fine, unless because he got talking. Gary: Is there a penalty now for trying to jinx somebody without getting them. I saw them in the byrules. Seriously, it just came out—yes, it’s just came out. You are not allowed to talk now. Sarah: What? That is bullshit. Gary: You force to jinx, you’ve missed it, its kind of like remember this game? Streeter: Puncher, puncher— Sarah: I didn’t look at it. Streeter: Oh it wasn’t belonging to the baseball. Sarah: Yeah also— Streeter: It wasn’t below the waist. Gary: It can't be right, but you know what, have you noticed she did not look. Streeter: Yes. Gary: Okay. Streeter: She works on a company with all boys it’s strange. Gary: This is off the record. This smooth—we have a rule that if you want to break it— Sarah: Yeah. Streeter: Oh yeah. Gary: That was like 10 punches if you got caught. Sarah: Oh my God. Gary: A lot of people know about this, it was a sub rule. You should know about this. This is a 100 and county sub rule since you kind of doing with—if you got caught that was 10 punches. That’s kind of like the jinx, when you go over the jinx and you don’t get it, you’re caught. So now you’re not allowed to talk— Streeter: So 10 punches. Sarah: Well, you know what there just be like—there’s like a warning. Gary: Fine, you’re right, initiation. Sarah: I’ll be more careful of my things. Gary: Let’s go into the first one Mott because I’m feeling that the right one will never finish. The first one were looking at is a Torrontes which is a white wine from Argentina. It rose at $7.00. This is a great parietal that is causing a huge turn in the wine world. Streeter: Why? Gary: Because it’s new. Seven bones— Sarah: So go for a new wine. Gary: Yes. Well maybe you may hate it. Sarah: It’s true. Streeter: We’ll see. Gary: We’ll see. Now Torrentes, white wine has a Muscat like— Streeter: This is what we do? Gary: Flavor most. Yes you’d like to whirl? Whirling is good, very good. Now let’s give it a snippy sniff. Streeter: Okay. Its smells like wine. Sarah: Yeah, something one in there. Gary: Yes, there certainly. Streeter: There’s no—hold on—yes some fruits. There’s fruits? What you got now? Sarah: Definitely more fruits. I would say more fruits. Gary: What kind of fruits would you say? Sarah: Berries Streeter: I smell tannins Gary: No there’s no tannins. Sarah: That was his only plan, nothing else to say. That was his only plan. Gary: Is that the one thing you thought him? Streeter: Just say it, just go with it. I’m with these tannins. Gary: I’m with the red wine. Red wines are acid. Sarah: Oh, he got that on posts. Gary: Tremendous. Streeter: Yeah, I did it in high school a little bit I suppose. Gary: Alright, let’s give it a whirl. Let’s try it. Sarah: What am I doing? Streeter: Oh problem. Gary: You’re excited about that you drink it. Streeter: Yeah. Gary: All the comments and you say, you’re cool because you drank it. Streeter: What’s—why would I not drink the wine? Sarah: Now, I’ll give you 20 bucks to drink the bucket. Gary: Wait for some other wines to go in there. Sarah: Yeah. Gary: Let me get easy on that. Streeter: Now what’s wrong with— Gary: Let’s talk about the mouthwash. You guys drank it straight? Streeter: I did. Gary: Part of it that you drink it kind of—did you mouthwash it? Sarah: Well, I guess yeah. Streeter: I did, I did. Gary: Straight or mouthwash? Sarah: No use the mouthwash. Streeter: I did whatever you—what I thought you were doing because I want— Gary: Okay what was the first rule? Sarah: Don’t listen to anything you say. Gary: Right. Well I guess or anything I do, right? Streeter: And then also if you get caught— Gary: So you have to wipe it off? Streeter: Oh my God. Gary: Do you know about that? Streeter: See in Connecticut we just punch once and that’s it. Sarah: Well I was listening and you say so that would be yes. So I'm fine. Gary: All right the wine show. It’s the wine show. High acid, did you get the acid on the background? Let’s go back into it. Sarah: Yeah. Streeter: Don’t drink it. Gary: Did you get? Lychee fruit. Sarah: Oh don’t know what that taste like. Streeter: Yeah. Sarah: Possibly? Streeter: They use it on Top Chef once also yeah. Gary: Okay fair enough. Sarah: You make martinis— Gary: How about in fair. How about a little kiwi? Streeter: Yeah a little bit, no! I don’t know. Gary: Yes, no Streeter: Go for it. Sarah: Sure. Streeter: Tell me the answer. Gary: There is no answer. Sarah: And what is your question? Gary: I’m asking you what you guys get? Streeter: It tastes like lime to me. Gary: I agree. I’m not sure, I’m in— Streeter: Hey I got it right. Gary: There is no right. Streeter: Oh. Gary: You taste, what do you taste? She has one. Streeter: She’s going to get it wrong. Gary: Wrong, all right so— Sarah: Bark? Streeter: No that’s in the reds like the tannins. Gary: I do get an odious. I do get an odious. There is a little bit of like a nuts in your mouth, kind of component with a little lime and— Sarah: Come on were in college humor man. Gary: I got lime, do you like this? Remember, I have no emotional attachment to the Premiado Torrentes, none whatsoever. Do you like it? Streeter: Can I be straight up with you right now? Gary: No I want you to lie directly in my face. Streeter: Okay. I think its—wait you want me to lie or I’ll be straight? Which one? Gary: Well, if you read the comments, you need to be more straight—remember? Streeter: Right— Sarah: All I want is to be a millionaire. Gary: Patch, do we have a patch in here? You’re about to be a pirate. All right go ahead. Streeter: Chill. I think it’s—you know, I don’t really like white wine but it smells pretty good. I’m into it. Sarah: I think it’s biting. Streeter: Taste like wine, I like it. Gary: That’s the asset on the backend. Sarah: Yeah I think it’s biting. Gary: So that bothers you? Sarah: Yeah. Gary: So you want a little more sugar? Sarah: Yeah. Gary: Okay and you like it? Streeter: I’m into it. I’ll face this bottle. Gary: I’m into—I mean it’s been of—it’s some kind of them in between to me—it’s like an 85, 86 point type of wine. It’s got good acids— Sarah: What is your point scale? Gary: That’s my point scale. Streeter: See, that guy stole your point scale? Gary: No, you did not— Streeter: Yeah, man. Gary: This is the best. I'm going to watch this episode. I don’t watch one of the 400. Okay so, I would say that it’s a 100 point scale. I would say it’s an 85 to 86 point wine to me. This is a perfect porch wine. You don’t need food with this. You can just kind of sip it while watching you know Wrestle Mania, you know any kind of thing like that. Streeter: Oh, that’s a good call, yeah. Gary: All right, let’s move on. Sarah: Oh it’s so wasteful. Gary: Yes we are. Streeter: Its only seven bucks. Gary: All right next Mott, would you zoom in here, we haven’t done one of these in a long time. This is called Bord eaux. Le Bord eaux 2005, which is like the great vintage in France for Bord eaux. It’s a Merlot, 87 points Parker. Were going to do a little rinse, see if I can do this thing work. Streeter: Just take the bag out like in college. Gary: Yes. Sarah: And hook up and get back that. Gary: All right we’re going to rinse and I will dump in a bucket, just want to get rid off the last wines flavor profile. Streeter: Flavor profile, that’s to where they use on Top Chef too. Gary: You like Top Chef? Streeter: Yeah man, who doesn’t? Sarah is into top Joshes and say— Sarah: Stefan. Streeter: Stefan isn’t going to win—I don’t like him. Gary: He got beat down last night a little bit. Sarah: I know. Streeter: Yeah, thank God. Gary: Are you happy about that? Sarah: Yeah, he’s— Gary: All right snippy sniff. Streeter: Snippy sniff— Sarah: I don’t like red wines Streeter: Oh get out of here. Sarah: Something dripping. Streeter: This is a good college wine because this can fit in a mini fridge. Gary: Correct. Streeter: It’s a perfect box size for one. Gary: What are you picking up on the nose? Sarah: I don’t know, I can't—its just red. Streeter: Oh check this out, tannins. Gary: Very good. Streeter: Tannins, the tannins are strong. Gary: They’re coming through. Do you pick a little violet? Sarah: No. Streeter: Oh wait, I got another one, hold on. The bouquet is aromatic. Gary: It is aromatic. Yes it is aromatic, there is clearly some nose on here. Streeter: Yeah, there some nose on this wine. Gary: Do you feel like there’s nose on this wine? Sarah: I don’t know what that means? Gary: But just go with it. Sarah: Yeah, so much knows. Streeter: Wrong answer—you get post. Gary: Here we go. I get a little bit of a black currant component on the nose. Sarah: Oh yeah. Streeter: That’s a thing in England. Sarah: Now you say that. I know that. Streeter: Yeah, I remember that smell from England. Gary: Yeah, have a good time in England? Streeter: Yeah, you know what— Gary: For a semester, you went for a semester? Sarah: Yeah. Streeter: No joke, Sarah and I live across the street from each other but didn’t know— Gary: And then totally made out one time to get to know about it? Streeter: Well— Sarah: Well maybe, I don’t know. Streeter: Shut up Sarah. Sarah: I wasn’t— Streeter: Shut up. Let’s talk about the wine, go. Gary: Black currant? Sarah: Yeah, liquorish—I don’t know. Gary: Well you do now? I think that’s it—I’m being that serious. There is a clear cut liquorish component to this wine. That was a good call. Sarah: What can I say, this is my show now. Streeter: Reasons. I don’t want to go. I think we just drink it here— Sarah: You’re just naming things but they’re of the same points as the wine. Streeter: Oh it tastes like blackberries, raisins and black currants. Gary: All right, let’s give it a whirl. Streeter: All right, let’s go. Sarah: Cool. Streeter: Very dry, my mouth is dry. Sarah: Yeah, quite dry. Streeter: I think I just got smoke in that Cottonmouth, you know, and then I have munchies. Sarah: Yeah, same with me really. Gary: Exactly. Streeter: This stuff will give you ripping hangover thoughts. Gary: Do you think so? Sarah: Reds do. Streeter: Well, if you drank the whole thing— Gary: Directly to the mouth? Streeter: Yeah, you just took it that. Gary: You want to take it a little bit to the mouth? Let’s see if there’s a difference. Sarah: Do it, do it college, college. Gary: And? Streeter: Cocktail party. Oh hold on—no, it tastes the same. Gary: Okay. Sarah: It’s true with, tastes cottonmouth though. Streeter: Yeah, it does you give you cottonmouth. Gary: It is clearly extremely dry, but there are some black currants on the backend. There’s a lot of kind of like—almost like a sealer stick. Streeter: Yeah, like wood—it tastes like—kind of like there’s wood in it. Sarah: Wood? Streeter: Wood. Sarah: Like from Full House, remember? Come on, you know I’m talking about. Gary: I watch Full House too. Sarah: And with Chuck, you know, he was really Streeter: Oh that Joey had? Sarah: Yeah. Gary: You know, black currant, a little bit of cedar box component. I think it’s a pretty solid Merlot. It’s actually got more complexity than I ever thought it would. It’s a lot heavier than I thought it would be. It’s not horrible, I mean I think—you know, a kind of think it’s an 85, 86, 87 point wine. I think that hits up range. I mean at the price point 13 bones for a box wine of three liters, represents four bottles of wine. It’s a pretty good play. Sarah: It taste like it was on the grapes are from somewhere that was soil was rich in clay and limestone. Streeter: I’ll say a dry soil. Gary: Wow. Gary: Yes I know. I know you did there. Sarah: I think it taste like as Oswaldo Hernandez. Gary: He made it. It does taste like Oswaldo Hernandez— Streeter: It’s probably made using the most modern wine making technique. Sarah: I will agree with that. Streeter: Yeah. Gary: Yeah. Streeter: In short, classic amoretto. Like, can I ask you something? Remember that movie Sideways? Gary: Yes. Streeter: Right and its like—I hate Merlot. I never drink Merlot. Why? Because I feel like a third every time like if I get Merlot— Gary: Merlot sales got abuse. Abuses because— Sarah: Because of that a movie? Gary: Yes because everybody listens to Hollywood and everybody start drinking Pinot Noir. Did you find yourself drinking more Pinot Noir? Streeter: Well only because other people would get it for me. Gary: Because they need to make fun of something in Merlot was very high in the late 80s and it was just time for Merlot to take a bidding and so they played it right in that sense, that being sense is open up in amazing opportunity to drink Merlot at a great price one of these days. You can get great Merlot now only $12.00 because the people not into know don’t want it because Paul Giamatti told them not to drink it. Streeter: And I don’t know anything about Paul Giamatti. Sarah: He’s like the view of movies. Streeter: But we’re not supposed to listen to him. Gary: Yeah, Oh Eric you got a little nerdy there. It wasn’t completely Merlot but the ‘47 Chavel he had at the end of the movie was a Merlot based wine. Streeter: A Merlot, it was a Merlot, great that had been—there was a blend I think. Gary: That is correct. And so what really fascinating about that is that, it was a wine you know kind of inside joke how wine—all the wine people were like—“Oh I see— Streeter: About 200 people are like—“Ah, got it. Sarah: Yeah, that’s I think how I remember Sideways for. Streeter: But its there, that many wine people—because I think you wouldn’t know that the 1947 were them— Gary: Oh that’s a very good point. All right, last thoughts, good or no good. Sarah: I didn’t like it. Gary: Too dry. Sarah: Once I—yeah I don’t want to have kind of alcoholism on purpose. Streeter: Why, what does that mean? Sarah: Unless I get sick on purpose. Streeter: Unless you smoke in pot is what you meant? Sarah: What? Streeter: I’m so sorry you guys. Gary: Clearly. All right, let’s move on. Again, for people that are looking to drink wine on a budget, Portugal is on fire. Sarah: Yeah. Streeter: All right. Sarah: Portugal. Gary: So you need to get really excited about Portugal? Streeter: Portugal does something every four months with years. Gary: Come on give me a little bit of a Portugal cheer. Sarah: Yep, Streeter: Viva. Sarah: Viva La Portugal. Streeter: That was— Gary: That was awful. All right, let’s rinse. Let’s see what we got here. Mott, zoom time. Palestra Douro which is the region D-O-U-R-O 2006. This wine is at $6.30. It’s 40% Touriga Franca, 40% Tinta Ruiz and 20% Tinta Barroca which are indigenous grapes to Portugal merely found in Port, but now were seeing a huge push towards still red wines in Portugal and it is of my opinion and only mine, though you should not listen to it. Sarah: Right. Streeter: Right. Gary: Le Portugal is now the hottest area for value wine in the world, $6.00 to $12.00 a bottle, you get over delivered quality because most people are not knowledgeable about what’s going on Portugal and the value are just roaring out in the streets. Streeter: Now Portugal is a— Gary: Yes, Portugal was a country. Sarah: In Jersey? Gary: No. Streeter: It’s a county in Jersey. Gary: Correct. Sarah: Cool. Gary: Right, let’s give it a snippy sniff, cool. Sarah: We were learning here. Gary: Learning is fun. Streeter: Wait, hold on. I might—hold on. I might actually smell something. Sarah: He’s just going to say— Streeter: Yeah it’s tannins. Sarah: Yeah. Streeter: It’s tannins and oak. Gary: You know what, there is a lot of oaks. Good job there. The oak monster is floating a little bit there. Streeter: Commenters—oak. Gary: There is oak. I was getting a little more cedar in this as well. There is a lot of wood in this one. Sarah: Yeah, I smell the—. Streeter: It smells like a fire. Gary: What else are you getting? Are you getting any sour cherry? Sarah: No. Gary: Okay. Sarah: I'm terrible at this. Smells like the last one for me. Streeter: Sarah has a really bad cold right now, you should mention it. Sarah: I can’t breathe through my nose— Gary: Hold on, I'm really scared, are you sick for real? Sarah: No. Gary: Okay. Let’s give it a whirl. I mean spit it but not—you know. Sarah: Oh I swallowed it, it is like Christmas. Is that weird? Streeter: I got to swallow mine too. Gary: I have a feeling I know why you guys swallowed yours, because it’s pretty good. Sarah: It tastes good. Streeter: Because it’s free. Gary: Good point, a tremendous answer. That’s being said, honestly, start from a standpoint of a non-red wine drinker. Sarah: Yeah. Gary: And who’s not—how many wines have you had in your life? Sarah: A lot. Gary: Not in a box. Sarah: Oh. Two. Gary: Okay—of those. Honestly the red wine. Sarah: The red wine? Gary: You said earlier, you know you don’t like red wine. Sarah: Yeah, I know. Gary: Do you like this? Sarah: Yeah this isn’t bad. It’s less cottonmouth than the last one. I think a lot of red wine is do make the cottonmouthness. Gary: Why are you so angry at the cottonmouth? Sarah: I just don’t like it because I just— Gary: Okay. Streeter: It makes it hard because your lipstick. Gary: I want to know about the cottonmouth, I want to know what you think about this wine, or your tasting on this wine. Streeter: Let me do it again. Gary: Let me jump I here real quick. Streeter: Yeah, you go—oh I got one. Gary: Go ahead. Streeter: Pepper. Gary: I agree. There’s a little bit of the black pepper coming out here. Are you picking that up? Sarah: Yeah, totally. Streeter: Pepper. Gary: He was really good. Streeter: Got it. Gary: There’s a subtle black pepper here, it’s almost like a beef jerky component here going on like you stop— Sarah: You sold every single one of our users. Streeter: Yeah, I know I was proud of that. Sarah: Beef jerky one? Gary: I love beef jerky. Heavy on the strawberry shortcake type thing, so it’s like not real strawberries, it’s like that artificial strawberry that you find it action figures from strawberry shortcake. Sarah: Oh my God, you know it taste like, you know sometimes like incense, the kind of they swing at the isle of churches. Streeter: At the church? The Churchinsons? Gary: Really? Sarah: Yeah. Streeter: And they put in a gold—oh I get that now. Gary: I don’t know about such things. What I do know is that, it also has an artificial strawberry component and I feel like it’s a very creamy version. The oak jumps in there and it was gives almost like a Crème Brulee kind of component in the backend. It was almost like Crème Brulee with raspberries. It’s a very smooth wine on the backend, at the finish, none of the bitterness that you would normally talk about when you talk about tannins. Streeter: Yeah, tannins. I got those tannins. Gary: You know what I mean so—I mean for me who drinks a lot of wines at $6.30, this is a major play and a huge find. I think the Palestra is a dominant value wine. Sarah: Yeah. Streeter: I’m into this stuff, I’ll buy this. Gary: Right? Streeter: I’ll probably shoplift a bottle out of the store on my way out of here. Gary: For two. Streeter: Yeah, I don’t mind if it can fit in my enormous coat. Gary: The huge foot bag. To me this is an 89 point wine. And I think at $6.30, probably when we look back at the spreadsheet, probably one of the highest scored wines under $7.00 ever if not the highest. To me this is a major find, once again solidifies why I believe Portugal is completely on the right path and why so many more people especially in this ‘bobo’ economy you could rip— Sarah: ‘Bobo?’ Gary: Yes it’s a tremendous word. Streeter: Pretty good. Gary: Meaning ‘sucky.’ Sarah: Well, I kind of got the context a little bit. I never heard it before. Gary: You’ve never heard Bobo? Streeter: You’ve just heard it for the—I mean its going on here, right now. I’m in to it. I like it—‘bobo’ Sarah: It’s on the thing. Streeter: This is one-sixth of that bottle. Gary: So $6.30, 89 points if you could find the Palestra, I highly recommend it. I think its strong candidate for value wine of the year and its not even February. Sarah: That’s big deal. Gary: Let’s move on. Streeter: Portugal huh? Sarah: If I was in Portugal, I was named— Gary: Just giving up value, wine of the year. Sarah: It could may, I name a desert wine for Portugal. Gary: Selaks, 2006 ice wine from New Zealand, 14 bones dessert wine, screw top and I really think its going to bring the thunder. Let’s give it a rinse. Streeter: Alright, it is sweet now. Sarah: Right now maybe. Streeter: Because this is maybe a little sweet. Sarah: Right now I have a Rosetto Gary: Did you have wines and vanilla now? Streeter: You have a blend, this is what you have. Gary: Very good. Sarah: You knew a word. Streeter: I use to be a bartender so I know a very minor amount of things about wine. Well now I work at a website. Remember that’s a whole reason I'm here. Gary: That’s right, good point. Sarah: That’s our jobs were. Gary: It’s my job working society. All right, Selaks New Zealand, a very kind of known—let’s give it some snippy sniff. Sarah: Set this right. Gary: Good job. All right, there’s a lot of aromatics in this wine. Streeter: Yeah, lots of stuff going out in here. Sarah: No tannins though? Streeter: No tannins, not a one. Gary: What do you pick on this? Do you pick up tropic fruit—I'm not kidding and I think you’re going to pick it up. It’s so obvious. Streeter: It gets a little like— Gary: Do you pick up pineapple? Streeter: Oh we could say things that we’re foods? Oh man lets go back because I got a ton of stuff. Sarah: I think Christmas in. Streeter: Yes some sort of strawberry thing. Gary: I see it, I saw it got there Streeter: Yeah like pineapple. Something like a tropic fruit. Gary: There is clearly tropic fruit. I got a pineapple component. I get a little bit of helium balloon kind of thing going on that’s very obvious to me. I’m almost like a burke plastic maybe even. Maybe if you like put your GI Joes in the microwave. Streeter: It basically smells like a car accident. Gary: At some level. Streeter: Hey guys, you’re going to love this. Gary: Let’s give it a whirl. Sarah: Whoa! That’s so sweet and delicious. That doesn’t taste at anything like I thought it was going to taste. I mean, I guess, I just liked to taste like a car accident but— Streeter: Oh shit, for real? Sarah: You poked in the eye too? Gary: No. Streeter: No, it splashed up into my eye. Sarah: Amazing it’s a lot. Gary: Try a little more. Streeter: Well this is—when I was like, “This wine will give you a bad hangover.” I was wrong. This one would destroy you. Yeah, I’ll make it my own. This is a 92 on the hangover point scale. Sarah: This is like a dessert one, just like a Riesling. Gary: It is. Do you like it? Sarah: Yeah, I like them a lot. Gary: You should drink some more. Streeter: Were like a poor— Sarah: This can kind of give me a drug. Gary: Well this is a perfect date wine. You know it’s like you know— Sarah: Yeah it makes you real sexy. Streeter: This really does, this taste like a pineapple for real like a straight up in pineapple, you were right. Gary: Right. Streeter: This is like when you drink up the juice that are like in the pineapple— Gary: Mott, you know I say that quite a bit. Sarah: You know, I think that is quite a bit of champagne. Streeter: But it gets too drunk? Gary: I’m sure. You know its really funny—no I mean serious, that was a tremendous call. I use that reference a lot. I think you exactly right. This doesn’t taste like a pineapple. It tastes exactly like the Dole juice leftover, like a Bob Dolgers. Do you like Bob Dolger? Streeter: Christ, no. Gary: There’s also like a stink burnt plastic helium, burnt out BMX tire bike, auto-body shop type of thing going on here on the nose. Streeter: Greasy sweaty hairy dudes and like a burning tire, like a junkyard, like a dead dog kind of thing going on. Sarah: Manly characterization, like I could this is like a girly one. Gary: Okay, so point in your throat, let— Streeter: This is really girlish. Sarah: It’s just super. It’s a super sweet, wait I don’t want to be in charge here. Gary: Now you have to. Sarah: It just like really sweet and taste like juice like I could feed this to a baby. I don’t know. I just think it’s kind of girly. Gary: Let’s drink it. I really like this wine. I mean it’s a simplistic desert wine. It really is pineapple driven. It’s medium to full body. I think a lot of times we have dessert wines are too sticky, you’re not going to have that problem with this wine, 14 bones, a very fair price point for a dessert wine of this quality. It’s a half bottle and prorates about 28 bones, not too shabby. Good acid and background, a little flabby on the mid-palate. Streeter: Yes. Sarah: Super flabby. Gary: But at the end of the day, a dessert wine that’s enjoyable, pairs with an enormous amount of foods, probably exclude chocolate, any other dessert out there, it does extremely well, fresh berries. Sarah: Yeah berries. Streeter: Pineapple. Sarah: No that’s too much. Gary: No, that’s double pineapple. Streeter: Pineapple turn— Sarah: No, that’s still pineapple. Streeter: Some cake with pineapple. Sarah: No. Gary: No. Streeter: Okay. Gary: Or yes, because there are no rules, you do what you like. Streeter: All right, calm down. Sarah: This is not a show that does in live. Streeter: Oh! God. Gary: What was your favorite wine. Sarah: This one. Gary: Before that one. Sarah: The other white one. Gary: Really? Sarah: I guess. Streeter: Such a girl. Gary: The Palestra didn’t top the Torrentes really? Sarah: I just don’t really like red wines. Gary: But you really responded positively to the red wine. Sarah: Yeah. Gary: And it’s really about expanding palates and the whole theme of Wine Library TV is opening people’s eyes. And I saw your eyes open except when I poked— Sarah: Yeah, that red wine is really good. Gary: So did that change your mind at all in any shape or form about red wines? I mean it. Sarah: No. Gary: Okay, fair. Streeter: What a jerk. Sarah: I think that’s normally good. Streeter: Read the script. Gary: I think Mott is holding up. It says that’s— Streeter: I’m done with this one. Sarah: You like it. Streeter: This one right here. Gary: You like it? Streeter: This Portuguese one. All right, this is good but this one I would get very ill the next day if I drank like— Sarah: Absolutely. Streeter: Like very sick, like baseball bats in the head hangover. This one is fun you know, to this guy is fun. Gary: You enjoyed it? Streeter: Yeah, it’s good. Gary: That was tremendous? Streeter: Yeah. The first one was okay. Gary: Okay, now— Sarah: Recap. Gary: Recap. I love this. I think anybody who’s looking for value driven wine, Superbowl wines weekend, you want to go out, this is a huge class. Sarah: Classiest Superbowl party ever. Gary: With wine. Sarah: The wine, red wine. Gary: Because you assumed that people can have wine at Superbowl party. Sarah: No, it just like there’s a lot of cases of beers. Streeter: That’s ‘bobo’ yeah, open your eyes. Sarah: You know what— Gary: That’s right, turn your world. Thank you. Yes, huge play. I think that I agree that this one is probably has passed some level. This is just fun. I mean, it really at some level to have quality wine come out of a box is always exciting at some level. And I think that you know clearly, it is pretty solid for the box. I mean dessert wines kind of always fun but I think there’s a lot of dessert wines that comes to mind that kind of play in this field. Guys, question of the

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Gary: Hello everybody and welcome to Wine Library TV. I am your Gary Vaynerchuk and this, my friends is the Thunder Show a.k.a. the internet’s most passionate wine program and clearly they’ve never seen the intro. So that’s exciting. We have two guests today that I’m very excited about. So guests, why don’t you told the Vayner nation who you are?

Sarah: Vayner nation?

Streeter: There you go.

Gary: The Vayner nation.

Sarah: Oh that’s awesome.

Gary: Speak!

Streeter: You go, you go first.

Sarah: I’m Sarah Schneider, who were you?

Streeter: I’m so bad at this. I’m Stretter Seidell were both from College Humor.com

Sarah: Jinx.

Streeter: You just jump in on my thing.

Sarah: Oh, its teamwork.

Gary: So not—you’re not on this team together until she unjinx you!

Sarah: Yes.

Gary: Clearly, the college humor kids—no peeps—would like peeps or?

Sarah: I don’t know, Streeter what do you think?

Gary: You’re not going to talk?

Sarah: That’s right.

Gary: So college humor peeps are in the house today. We’re going to kind of talk about you know entrée level wine and neither one of you would consider—neither one of you consider some major wine kind of source would you?

Sarah: No, Streeter?

Streeter: No.

Gary: But one of the founders is sitting over there, a good friend of mine, a lot of the core wine geek.

Streeter: Yeah.

Gary: Probably, Dude!

Streeter: Unjinx me—Jesus come on, I came out all the way to New Jersey to be jinxed.

Gary: More importantly, we found out we went to the same high school.

Sarah: Yeah, North Hunderton—shouts out!

Gary: Lions, roar!

Streeter: I’m really getting the shaft on this episode. No same high school, I’m jinxed. I can't talk.

Sarah: You can pretend, you know—

Gary: This is going to be a good episode.

Streeter: I’ll never pretend, I'm from New Jersey—Never! Connecticut?

Gary: All right, so what I thought guys was, you know, a lot of people with video Blog and things in that nature, I have a young demo people want to learn about wine. I got a lot of those questions like what should I start with? So basically, this is what I think we should start with.

Sarah: A box.

Gary: Yes. I did that for a reason because you know a lot of people think a box wine and I don’t sure on your side, you have the picture of with—“Guy, where’s the bronzy, a Halloween costume and all that?”

Streeter: Absolutely.

Gary: Probably 40 times over, or like 30 times in a row in the beginning but ironically enough, this box wine which is $13.00 or $17.00 a bottle is scored 87.5 by Robert Parker who’s like the wine man.

Streeter: The point guy.

Gary: The point guy.

Sarah: Yeah, obviously.

Gary: Like what Josh buys like every time, when he gets excited that he got new wine because the point guy told him. It was awesome.

Sarah: What’s that like a 100?

Gary: Yes.

Sarah: Okay, that’s good.

Gary: Which is extremely high considering cost for a box, so we’ll see what happens, but let start with the two basics. The first thing is, I want you guys to know.

Sarah: Cool.

Gary: Don’t listen to me at all. No, serious don’t listen to me, don’t listen to wine spectator, don’t listen to the point like Robert Parker. Everybody has their own palate. Way too many people, when I first get into wine are worried about what everybody else says or am I right or I don’t know anything about wine. Well you don’t know anything about chicken wings either.

Streeter: Hold on just a second, lets not be going because what you need to—

Gary: What do you know about chicken wings?

Streeter: I know chicken wings are delicious. First of all—I sense a good joke with this one too.

Gary: You didn’t get them that time?

Sarah: Fine, unless because he got talking.

Gary: Is there a penalty now for trying to jinx somebody without getting them. I saw them in the byrules. Seriously, it just came out—yes, it’s just came out. You are not allowed to talk now.

Sarah: What? That is bullshit.

Gary: You force to jinx, you’ve missed it, its kind of like remember this game?

Streeter: Puncher, puncher—

Sarah: I didn’t look at it.

Streeter: Oh it wasn’t belonging to the baseball.

Sarah: Yeah also—

Streeter: It wasn’t below the waist.

Gary: It can't be right, but you know what, have you noticed she did not look.

Streeter: Yes.

Gary: Okay.

Streeter: She works on a company with all boys it’s strange.

Gary: This is off the record. This smooth—we have a rule that if you want to break it—

Sarah: Yeah.

Streeter: Oh yeah.

Gary: That was like 10 punches if you got caught.

Sarah: Oh my God.

Gary: A lot of people know about this, it was a sub rule. You should know about this. This is a 100 and county sub rule since you kind of doing with—if you got caught that was 10 punches. That’s kind of like the jinx, when you go over the jinx and you don’t get it, you’re caught. So now you’re not allowed to talk—

Streeter: So 10 punches.

Sarah: Well, you know what there just be like—there’s like a warning.

Gary: Fine, you’re right, initiation.

Sarah: I’ll be more careful of my things.

Gary: Let’s go into the first one Mott because I’m feeling that the right one will never finish. The first one were looking at is a Torrontes which is a white wine from Argentina. It rose at $7.00. This is a great parietal that is causing a huge turn in the wine world.

Streeter: Why?

Gary: Because it’s new. Seven bones—

Sarah: So go for a new wine.

Gary: Yes. Well maybe you may hate it.

Sarah: It’s true.

Streeter: We’ll see.

Gary: We’ll see. Now Torrentes, white wine has a Muscat like—

Streeter: This is what we do?

Gary: Flavor most. Yes you’d like to whirl? Whirling is good, very good. Now let’s give it a snippy sniff.

Streeter: Okay. Its smells like wine.

Sarah: Yeah, something one in there.

Gary: Yes, there certainly.

Streeter: There’s no—hold on—yes some fruits. There’s fruits? What you got now?

Sarah: Definitely more fruits. I would say more fruits.

Gary: What kind of fruits would you say?

Sarah: Berries

Streeter: I smell tannins

Gary: No there’s no tannins.

Sarah: That was his only plan, nothing else to say. That was his only plan.

Gary: Is that the one thing you thought him?

Streeter: Just say it, just go with it. I’m with these tannins.

Gary: I’m with the red wine. Red wines are acid.

Sarah: Oh, he got that on posts.

Gary: Tremendous.

Streeter: Yeah, I did it in high school a little bit I suppose.

Gary: Alright, let’s give it a whirl. Let’s try it.

Sarah: What am I doing?

Streeter: Oh problem.

Gary: You’re excited about that you drink it.

Streeter: Yeah.

Gary: All the comments and you say, you’re cool because you drank it.

Streeter: What’s—why would I not drink the wine?

Sarah: Now, I’ll give you 20 bucks to drink the bucket.

Gary: Wait for some other wines to go in there.

Sarah: Yeah.

Gary: Let me get easy on that.

Streeter: Now what’s wrong with—

Gary: Let’s talk about the mouthwash. You guys drank it straight?

Streeter: I did.

Gary: Part of it that you drink it kind of—did you mouthwash it?

Sarah: Well, I guess yeah.

Streeter: I did, I did.

Gary: Straight or mouthwash?

Sarah: No use the mouthwash.

Streeter: I did whatever you—what I thought you were doing because I want—

Gary: Okay what was the first rule?

Sarah: Don’t listen to anything you say.

Gary: Right. Well I guess or anything I do, right?

Streeter: And then also if you get caught—

Gary: So you have to wipe it off?

Streeter: Oh my God.

Gary: Do you know about that?

Streeter: See in Connecticut we just punch once and that’s it.

Sarah: Well I was listening and you say so that would be yes. So I'm fine.

Gary: All right the wine show. It’s the wine show. High acid, did you get the acid on the background? Let’s go back into it.

Sarah: Yeah.

Streeter: Don’t drink it.

Gary: Did you get? Lychee fruit.

Sarah: Oh don’t know what that taste like.

Streeter: Yeah.

Sarah: Possibly?

Streeter: They use it on Top Chef once also yeah.

Gary: Okay fair enough.

Sarah: You make martinis—

Gary: How about in fair. How about a little kiwi?

Streeter: Yeah a little bit, no! I don’t know.

Gary: Yes, no

Streeter: Go for it.

Sarah: Sure.

Streeter: Tell me the answer.

Gary: There is no answer.

Sarah: And what is your question?

Gary: I’m asking you what you guys get?

Streeter: It tastes like lime to me.

Gary: I agree. I’m not sure, I’m in—

Streeter: Hey I got it right.

Gary: There is no right.

Streeter: Oh.

Gary: You taste, what do you taste? She has one.

Streeter: She’s going to get it wrong.

Gary: Wrong, all right so—

Sarah: Bark?

Streeter: No that’s in the reds like the tannins.

Gary: I do get an odious. I do get an odious. There is a little bit of like a nuts in your mouth, kind of component with a little lime and—

Sarah: Come on were in college humor man.

Gary: I got lime, do you like this? Remember, I have no emotional attachment to the Premiado Torrentes, none whatsoever. Do you like it?

Streeter: Can I be straight up with you right now?

Gary: No I want you to lie directly in my face.

Streeter: Okay. I think its—wait you want me to lie or I’ll be straight? Which one?

Gary: Well, if you read the comments, you need to be more straight—remember?

Streeter: Right—

Sarah: All I want is to be a millionaire.

Gary: Patch, do we have a patch in here? You’re about to be a pirate. All right go ahead.

Streeter: Chill. I think it’s—you know, I don’t really like white wine but it smells pretty good. I’m into it.

Sarah: I think it’s biting.

Streeter: Taste like wine, I like it.

Gary: That’s the asset on the backend.

Sarah: Yeah I think it’s biting.

Gary: So that bothers you?

Sarah: Yeah.

Gary: So you want a little more sugar?

Sarah: Yeah.

Gary: Okay and you like it?

Streeter: I’m into it. I’ll face this bottle.

Gary: I’m into—I mean it’s been of—it’s some kind of them in between to me—it’s like an 85, 86 point type of wine. It’s got good acids—

Sarah: What is your point scale?

Gary: That’s my point scale.

Streeter: See, that guy stole your point scale?

Gary: No, you did not—

Streeter: Yeah, man.

Gary: This is the best. I'm going to watch this episode. I don’t watch one of the 400. Okay so, I would say that it’s a 100 point scale. I would say it’s an 85 to 86 point wine to me. This is a perfect porch wine. You don’t need food with this. You can just kind of sip it while watching you know Wrestle Mania, you know any kind of thing like that.

Streeter: Oh, that’s a good call, yeah.

Gary: All right, let’s move on.

Sarah: Oh it’s so wasteful.

Gary: Yes we are.

Streeter: Its only seven bucks.

Gary: All right next Mott, would you zoom in here, we haven’t done one of these in a long time. This is called Bord eaux. Le Bord eaux 2005, which is like the great vintage in France for Bord eaux. It’s a Merlot, 87 points Parker. Were going to do a little rinse, see if I can do this thing work.

Streeter: Just take the bag out like in college.

Gary: Yes.

Sarah: And hook up and get back that.

Gary: All right we’re going to rinse and I will dump in a bucket, just want to get rid off the last wines flavor profile.

Streeter: Flavor profile, that’s to where they use on Top Chef too.

Gary: You like Top Chef?

Streeter: Yeah man, who doesn’t? Sarah is into top Joshes and say—

Sarah: Stefan.

Streeter: Stefan isn’t going to win—I don’t like him.

Gary: He got beat down last night a little bit.

Sarah: I know.

Streeter: Yeah, thank God.

Gary: Are you happy about that?

Sarah: Yeah, he’s—

Gary: All right snippy sniff.

Streeter: Snippy sniff—

Sarah: I don’t like red wines

Streeter: Oh get out of here.

Sarah: Something dripping.

Streeter: This is a good college wine because this can fit in a mini fridge.

Gary: Correct.

Streeter: It’s a perfect box size for one.

Gary: What are you picking up on the nose?

Sarah: I don’t know, I can't—its just red.

Streeter: Oh check this out, tannins.

Gary: Very good.

Streeter: Tannins, the tannins are strong.

Gary: They’re coming through. Do you pick a little violet?

Sarah: No.

Streeter: Oh wait, I got another one, hold on. The bouquet is aromatic.

Gary: It is aromatic. Yes it is aromatic, there is clearly some nose on here.

Streeter: Yeah, there some nose on this wine.

Gary: Do you feel like there’s nose on this wine?

Sarah: I don’t know what that means?

Gary: But just go with it.

Sarah: Yeah, so much knows.

Streeter: Wrong answer—you get post.

Gary: Here we go. I get a little bit of a black currant component on the nose.

Sarah: Oh yeah.

Streeter: That’s a thing in England.

Sarah: Now you say that. I know that.

Streeter: Yeah, I remember that smell from England.

Gary: Yeah, have a good time in England?

Streeter: Yeah, you know what—

Gary: For a semester, you went for a semester?

Sarah: Yeah.

Streeter: No joke, Sarah and I live across the street from each other but didn’t know—

Gary: And then totally made out one time to get to know about it?

Streeter: Well—

Sarah: Well maybe, I don’t know.

Streeter: Shut up Sarah.

Sarah: I wasn’t—

Streeter: Shut up. Let’s talk about the wine, go.

Gary: Black currant?

Sarah: Yeah, liquorish—I don’t know.

Gary: Well you do now? I think that’s it—I’m being that serious. There is a clear cut liquorish component to this wine. That was a good call.

Sarah: What can I say, this is my show now.

Streeter: Reasons. I don’t want to go. I think we just drink it here—

Sarah: You’re just naming things but they’re of the same points as the wine.

Streeter: Oh it tastes like blackberries, raisins and black currants.

Gary: All right, let’s give it a whirl.

Streeter: All right, let’s go.

Sarah: Cool.

Streeter: Very dry, my mouth is dry.

Sarah: Yeah, quite dry.

Streeter: I think I just got smoke in that Cottonmouth, you know, and then I have munchies.

Sarah: Yeah, same with me really.

Gary: Exactly.

Streeter: This stuff will give you ripping hangover thoughts.

Gary: Do you think so?

Sarah: Reds do.

Streeter: Well, if you drank the whole thing—

Gary: Directly to the mouth?

Streeter: Yeah, you just took it that.

Gary: You want to take it a little bit to the mouth? Let’s see if there’s a difference.

Sarah: Do it, do it college, college.

Gary: And?

Streeter: Cocktail party. Oh hold on—no, it tastes the same.

Gary: Okay.

Sarah: It’s true with, tastes cottonmouth though.

Streeter: Yeah, it does you give you cottonmouth.

Gary: It is clearly extremely dry, but there are some black currants on the backend. There’s a lot of kind of like—almost like a sealer stick.

Streeter: Yeah, like wood—it tastes like—kind of like there’s wood in it.

Sarah: Wood?

Streeter: Wood.

Sarah: Like from Full House, remember? Come on, you know I’m talking about.

Gary: I watch Full House too.

Sarah: And with Chuck, you know, he was really

Streeter: Oh that Joey had?

Sarah: Yeah.

Gary: You know, black currant, a little bit of cedar box component. I think it’s a pretty solid Merlot. It’s actually got more complexity than I ever thought it would. It’s a lot heavier than I thought it would be. It’s not horrible, I mean I think—you know, a kind of think it’s an 85, 86, 87 point wine. I think that hits up range. I mean at the price point 13 bones for a box wine of three liters, represents four bottles of wine. It’s a pretty good play.

Sarah: It taste like it was on the grapes are from somewhere that was soil was rich in clay and limestone.

Streeter: I’ll say a dry soil.

Gary: Wow.

Gary: Yes I know. I know you did there.

Sarah: I think it taste like as Oswaldo Hernandez.

Gary: He made it. It does taste like Oswaldo Hernandez—

Streeter: It’s probably made using the most modern wine making technique.

Sarah: I will agree with that.

Streeter: Yeah.

Gary: Yeah.

Streeter: In short, classic amoretto. Like, can I ask you something? Remember that movie Sideways?

Gary: Yes.

Streeter: Right and its like—I hate Merlot. I never drink Merlot. Why? Because I feel like a third every time like if I get Merlot—

Gary: Merlot sales got abuse. Abuses because—

Sarah: Because of that a movie?

Gary: Yes because everybody listens to Hollywood and everybody start drinking Pinot Noir. Did you find yourself drinking more Pinot Noir?

Streeter: Well only because other people would get it for me.

Gary: Because they need to make fun of something in Merlot was very high in the late 80s and it was just time for Merlot to take a bidding and so they played it right in that sense, that being sense is open up in amazing opportunity to drink Merlot at a great price one of these days. You can get great Merlot now only $12.00 because the people not into know don’t want it because Paul Giamatti told them not to drink it.

Streeter: And I don’t know anything about Paul Giamatti.

Sarah: He’s like the view of movies.

Streeter: But we’re not supposed to listen to him.

Gary: Yeah, Oh Eric you got a little nerdy there. It wasn’t completely Merlot but the ‘47 Chavel he had at the end of the movie was a Merlot based wine.

Streeter: A Merlot, it was a Merlot, great that had been—there was a blend I think.

Gary: That is correct. And so what really fascinating about that is that, it was a wine you know kind of inside joke how wine—all the wine people were like—“Oh I see—

Streeter: About 200 people are like—“Ah, got it.

Sarah: Yeah, that’s I think how I remember Sideways for.

Streeter: But its there, that many wine people—because I think you wouldn’t know that the 1947 were them—

Gary: Oh that’s a very good point. All right, last thoughts, good or no good.

Sarah: I didn’t like it.

Gary: Too dry.

Sarah: Once I—yeah I don’t want to have kind of alcoholism on purpose.

Streeter: Why, what does that mean?

Sarah: Unless I get sick on purpose.

Streeter: Unless you smoke in pot is what you meant?

Sarah: What?

Streeter: I’m so sorry you guys.

Gary: Clearly. All right, let’s move on. Again, for people that are looking to drink wine on a budget, Portugal is on fire.

Sarah: Yeah.

Streeter: All right.

Sarah: Portugal.

Gary: So you need to get really excited about Portugal?

Streeter: Portugal does something every four months with years.

Gary: Come on give me a little bit of a Portugal cheer.

Sarah: Yep,

Streeter: Viva.

Sarah: Viva La Portugal.

Streeter: That was—

Gary: That was awful. All right, let’s rinse. Let’s see what we got here. Mott, zoom time. Palestra Douro which is the region D-O-U-R-O 2006. This wine is at $6.30. It’s 40% Touriga Franca, 40% Tinta Ruiz and 20% Tinta Barroca which are indigenous grapes to Portugal merely found in Port, but now were seeing a huge push towards still red wines in Portugal and it is of my opinion and only mine, though you should not listen to it.

Sarah: Right.

Streeter: Right.

Gary: Le Portugal is now the hottest area for value wine in the world, $6.00 to $12.00 a bottle, you get over delivered quality because most people are not knowledgeable about what’s going on Portugal and the value are just roaring out in the streets.

Streeter: Now Portugal is a—

Gary: Yes, Portugal was a country.

Sarah: In Jersey?

Gary: No.

Streeter: It’s a county in Jersey.

Gary: Correct.

Sarah: Cool.

Gary: Right, let’s give it a snippy sniff, cool.

Sarah: We were learning here.

Gary: Learning is fun.

Streeter: Wait, hold on. I might—hold on. I might actually smell something.

Sarah: He’s just going to say—

Streeter: Yeah it’s tannins.

Sarah: Yeah.

Streeter: It’s tannins and oak.

Gary: You know what, there is a lot of oaks. Good job there. The oak monster is floating a little bit there.

Streeter: Commenters—oak.

Gary: There is oak. I was getting a little more cedar in this as well. There is a lot of wood in this one.

Sarah: Yeah, I smell the—.

Streeter: It smells like a fire.

Gary: What else are you getting? Are you getting any sour cherry?

Sarah: No.

Gary: Okay.

Sarah: I'm terrible at this. Smells like the last one for me.

Streeter: Sarah has a really bad cold right now, you should mention it.

Sarah: I can’t breathe through my nose—

Gary: Hold on, I'm really scared, are you sick for real?

Sarah: No.

Gary: Okay. Let’s give it a whirl. I mean spit it but not—you know.

Sarah: Oh I swallowed it, it is like Christmas. Is that weird?

Streeter: I got to swallow mine too.

Gary: I have a feeling I know why you guys swallowed yours, because it’s pretty good.

Sarah: It tastes good.

Streeter: Because it’s free.

Gary: Good point, a tremendous answer. That’s being said, honestly, start from a standpoint of a non-red wine drinker.

Sarah: Yeah.

Gary: And who’s not—how many wines have you had in your life?

Sarah: A lot.

Gary: Not in a box.

Sarah: Oh. Two.

Gary: Okay—of those. Honestly the red wine.

Sarah: The red wine?

Gary: You said earlier, you know you don’t like red wine.

Sarah: Yeah, I know.

Gary: Do you like this?

Sarah: Yeah this isn’t bad. It’s less cottonmouth than the last one. I think a lot of red wine is do make the cottonmouthness.

Gary: Why are you so angry at the cottonmouth?

Sarah: I just don’t like it because I just—

Gary: Okay.

Streeter: It makes it hard because your lipstick.

Gary: I want to know about the cottonmouth, I want to know what you think about this wine, or your tasting on this wine.

Streeter: Let me do it again.

Gary: Let me jump I here real quick.

Streeter: Yeah, you go—oh I got one.

Gary: Go ahead.

Streeter: Pepper.

Gary: I agree. There’s a little bit of the black pepper coming out here. Are you picking that up?

Sarah: Yeah, totally.

Streeter: Pepper.

Gary: He was really good.

Streeter: Got it.

Gary: There’s a subtle black pepper here, it’s almost like a beef jerky component here going on like you stop—

Sarah: You sold every single one of our users.

Streeter: Yeah, I know I was proud of that.

Sarah: Beef jerky one?

Gary: I love beef jerky. Heavy on the strawberry shortcake type thing, so it’s like not real strawberries, it’s like that artificial strawberry that you find it action figures from strawberry shortcake.

Sarah: Oh my God, you know it taste like, you know sometimes like incense, the kind of they swing at the isle of churches.

Streeter: At the church? The Churchinsons?

Gary: Really?

Sarah: Yeah.

Streeter: And they put in a gold—oh I get that now.

Gary: I don’t know about such things. What I do know is that, it also has an artificial strawberry component and I feel like it’s a very creamy version. The oak jumps in there and it was gives almost like a Crème Brulee kind of component in the backend. It was almost like Crème Brulee with raspberries. It’s a very smooth wine on the backend, at the finish, none of the bitterness that you would normally talk about when you talk about tannins.

Streeter: Yeah, tannins. I got those tannins.

Gary: You know what I mean so—I mean for me who drinks a lot of wines at $6.30, this is a major play and a huge find. I think the Palestra is a dominant value wine.

Sarah: Yeah.

Streeter: I’m into this stuff, I’ll buy this.

Gary: Right?

Streeter: I’ll probably shoplift a bottle out of the store on my way out of here.

Gary: For two.

Streeter: Yeah, I don’t mind if it can fit in my enormous coat.

Gary: The huge foot bag. To me this is an 89 point wine. And I think at $6.30, probably when we look back at the spreadsheet, probably one of the highest scored wines under $7.00 ever if not the highest. To me this is a major find, once again solidifies why I believe Portugal is completely on the right path and why so many more people especially in this ‘bobo’ economy you could rip—

Sarah: ‘Bobo?’

Gary: Yes it’s a tremendous word.

Streeter: Pretty good.

Gary: Meaning ‘sucky.’

Sarah: Well, I kind of got the context a little bit. I never heard it before.

Gary: You’ve never heard Bobo?

Streeter: You’ve just heard it for the—I mean its going on here, right now. I’m in to it. I like it—‘bobo’

Sarah: It’s on the thing.

Streeter: This is one-sixth of that bottle.

Gary: So $6.30, 89 points if you could find the Palestra, I highly recommend it. I think its strong candidate for value wine of the year and its not even February.

Sarah: That’s big deal.

Gary: Let’s move on.

Streeter: Portugal huh?

Sarah: If I was in Portugal, I was named—

Gary: Just giving up value, wine of the year.

Sarah: It could may, I name a desert wine for Portugal.

Gary: Selaks, 2006 ice wine from New Zealand, 14 bones dessert wine, screw top and I really think its going to bring the thunder. Let’s give it a rinse.

Streeter: Alright, it is sweet now.

Sarah: Right now maybe.

Streeter: Because this is maybe a little sweet.

Sarah: Right now I have a Rosetto

Gary: Did you have wines and vanilla now?

Streeter: You have a blend, this is what you have.

Gary: Very good.

Sarah: You knew a word.

Streeter: I use to be a bartender so I know a very minor amount of things about wine. Well now I work at a website. Remember that’s a whole reason I'm here.

Gary: That’s right, good point.

Sarah: That’s our jobs were.

Gary: It’s my job working society. All right, Selaks New Zealand, a very kind of known—let’s give it some snippy sniff.

Sarah: Set this right.

Gary: Good job. All right, there’s a lot of aromatics in this wine.

Streeter: Yeah, lots of stuff going out in here.

Sarah: No tannins though?

Streeter: No tannins, not a one.

Gary: What do you pick on this? Do you pick up tropic fruit—I'm not kidding and I think you’re going to pick it up. It’s so obvious.

Streeter: It gets a little like—

Gary: Do you pick up pineapple?

Streeter: Oh we could say things that we’re foods? Oh man lets go back because I got a ton of stuff.

Sarah: I think Christmas in.

Streeter: Yes some sort of strawberry thing.

Gary: I see it, I saw it got there

Streeter: Yeah like pineapple. Something like a tropic fruit.

Gary: There is clearly tropic fruit. I got a pineapple component. I get a little bit of helium balloon kind of thing going on that’s very obvious to me. I’m almost like a burke plastic maybe even. Maybe if you like put your GI Joes in the microwave.

Streeter: It basically smells like a car accident.

Gary: At some level.

Streeter: Hey guys, you’re going to love this.

Gary: Let’s give it a whirl.

Sarah: Whoa! That’s so sweet and delicious. That doesn’t taste at anything like I thought it was going to taste. I mean, I guess, I just liked to taste like a car accident but—

Streeter: Oh shit, for real?

Sarah: You poked in the eye too?

Gary: No.

Streeter: No, it splashed up into my eye.

Sarah: Amazing it’s a lot.

Gary: Try a little more.

Streeter: Well this is—when I was like, “This wine will give you a bad hangover.” I was wrong. This one would destroy you. Yeah, I’ll make it my own. This is a 92 on the hangover point scale.

Sarah: This is like a dessert one, just like a Riesling.

Gary: It is. Do you like it?

Sarah: Yeah, I like them a lot.

Gary: You should drink some more.

Streeter: Were like a poor—

Sarah: This can kind of give me a drug.

Gary: Well this is a perfect date wine. You know it’s like you know—

Sarah: Yeah it makes you real sexy.

Streeter: This really does, this taste like a pineapple for real like a straight up in pineapple, you were right.

Gary: Right.

Streeter: This is like when you drink up the juice that are like in the pineapple—

Gary: Mott, you know I say that quite a bit.

Sarah: You know, I think that is quite a bit of champagne.

Streeter: But it gets too drunk?

Gary: I’m sure. You know its really funny—no I mean serious, that was a tremendous call. I use that reference a lot. I think you exactly right. This doesn’t taste like a pineapple. It tastes exactly like the Dole juice leftover, like a Bob Dolgers. Do you like Bob Dolger?

Streeter: Christ, no.

Gary: There’s also like a stink burnt plastic helium, burnt out BMX tire bike, auto-body shop type of thing going on here on the nose.

Streeter: Greasy sweaty hairy dudes and like a burning tire, like a junkyard, like a dead dog kind of thing going on.

Sarah: Manly characterization, like I could this is like a girly one.

Gary: Okay, so point in your throat, let—

Streeter: This is really girlish.

Sarah: It’s just super. It’s a super sweet, wait I don’t want to be in charge here.

Gary: Now you have to.

Sarah: It just like really sweet and taste like juice like I could feed this to a baby. I don’t know. I just think it’s kind of girly.

Gary: Let’s drink it. I really like this wine. I mean it’s a simplistic desert wine. It really is pineapple driven. It’s medium to full body. I think a lot of times we have dessert wines are too sticky, you’re not going to have that problem with this wine, 14 bones, a very fair price point for a dessert wine of this quality. It’s a half bottle and prorates about 28 bones, not too shabby. Good acid and background, a little flabby on the mid-palate.

Streeter: Yes.

Sarah: Super flabby.

Gary: But at the end of the day, a dessert wine that’s enjoyable, pairs with an enormous amount of foods, probably exclude chocolate, any other dessert out there, it does extremely well, fresh berries.

Sarah: Yeah berries.

Streeter: Pineapple.

Sarah: No that’s too much.

Gary: No, that’s double pineapple.

Streeter: Pineapple turn—

Sarah: No, that’s still pineapple.

Streeter: Some cake with pineapple.

Sarah: No.

Gary: No.

Streeter: Okay.

Gary: Or yes, because there are no rules, you do what you like.

Streeter: All right, calm down.

Sarah: This is not a show that does in live.

Streeter: Oh! God.

Gary: What was your favorite wine.

Sarah: This one.

Gary: Before that one.

Sarah: The other white one.

Gary: Really?

Sarah: I guess.

Streeter: Such a girl.

Gary: The Palestra didn’t top the Torrentes really?

Sarah: I just don’t really like red wines.

Gary: But you really responded positively to the red wine.

Sarah: Yeah.

Gary: And it’s really about expanding palates and the whole theme of Wine Library TV is opening people’s eyes. And I saw your eyes open except when I poked—

Sarah: Yeah, that red wine is really good.

Gary: So did that change your mind at all in any shape or form about red wines? I mean it.

Sarah: No.

Gary: Okay, fair.

Streeter: What a jerk.

Sarah: I think that’s normally good.

Streeter: Read the script.

Gary: I think Mott is holding up. It says that’s—

Streeter: I’m done with this one.

Sarah: You like it.

Streeter: This one right here.

Gary: You like it?

Streeter: This Portuguese one. All right, this is good but this one I would get very ill the next day if I drank like—

Sarah: Absolutely.

Streeter: Like very sick, like baseball bats in the head hangover. This one is fun you know, to this guy is fun.

Gary: You enjoyed it?

Streeter: Yeah, it’s good.

Gary: That was tremendous?

Streeter: Yeah. The first one was okay.

Gary: Okay, now—

Sarah: Recap.

Gary: Recap. I love this. I think anybody who’s looking for value driven wine, Superbowl wines weekend, you want to go out, this is a huge class.

Sarah: Classiest Superbowl party ever.

Gary: With wine.

Sarah: The wine, red wine.

Gary: Because you assumed that people can have wine at Superbowl party.

Sarah: No, it just like there’s a lot of cases of beers.

Streeter: That’s ‘bobo’ yeah, open your eyes.

Sarah: You know what—

Gary: That’s right, turn your world. Thank you. Yes, huge play. I think that I agree that this one is probably has passed some level. This is just fun. I mean, it really at some level to have quality wine come out of a box is always exciting at some level. And I think that you know clearly, it is pretty solid for the box. I mean dessert wines kind of always fun but I think there’s a lot of dessert wines that comes to mind that kind of play in this field.

Guys, question of the

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