How to Make a Daiquiri Video

How to Make a Daiquiri

Hello everybody and welcome to Wine Library TV, I am you host Gary Vaynerchuk, and this my friends is the thunder show, aka, the internet’s most passionate wine program, Mott, you’re looking tremendous, it is a beautiful day outside, I’m on my way to western Pennsylvania, 3 hour car ride. Get a lot of email done. And we got a really neat show. It’s neat. But first, I’m going to do the massive, huge announcement of the day, I’m coming to your home for thanksgiving, again, like last year, the biggest secret pack ever made, and sold. We’re going to do it again we’re gonna try to do it, announce it right now, so we can get, you know, I was looking, oh my god, thanksgiving is not that far away, so I better start building up the, the information. A secret pack is coming your way, four wines, 78 dollars on sale retail, we’ll gonna do the whole pack for 74.99 and free shipping, coz Mott, we wanna be with your grandma, we wanna be with auntie Sue, and we want to be with your cousins as you guys sit down, after maybe the main course, sit down come over, Lions, Titans, that’s gonna be like 11 and 0 versus 0, no, no, 10-1 versus 0 and 11, because Jets are gonna sneak in there, next weekend, beat them. But, four great wines, really interesting, love for you to drink them while you’re having your thanksgiving dinner. They are pick out specifically to go well with the normal foods of thanksgiving. Then turn on winelibrarytv.com, and watch me do it, with you, it’ll gonna be a lot of fun, I hope you check it out. Free shipping. Good price. Four wines. 75 bones. Maybe we’ll stick a green wristband in there, I don’t know. Ahm, and I’m excited about that so, pick up your secret pack, Mott, link it up baby. Link up your tshirt too, coz we got a couple laying around, I wanna see, you know, some people looking to buy Christmas gifts, so let’s link up the, link it up Mott tshirts too. Just to, you know, why not, right. Alright, doing a very interesting episode today for me, ahm, oh, by the way, if the Jets win, I’m not gonna shave until Thursday, and if the Jets win, I’m not gonna shave again until they lose that’s at least ten days, then if they beat the Titans, we could be all through the races. I wanna match your beard Mott. So, you can see the really sexy five o’clock shadow today. Let’s be honest Mott, I look tremendous. I’m a little gorgeous today. Appreciate it. Wines are coming that are in front of me, the wines on today’s show represents something I did for a very long time my friends. Basically 7 years nonstop, buying and tasting wines, and when a salesman came to you, they really have a mix of different wines from all over the world. We’ve been very themed for so long, hundreds of episodes if you go back at the archives of Wine Library TV, I did a lot of mix shows, it was kinda like where I came from. So today, we’re making just a flat out mix show. This to me feels like a good salesman from a nice, you know, wine company, with a good portfolio would bring some clever little wines, you know, Gaverztraminer, this wild blend from Roman and Napoleon back in the second and a Cru bojelet. Ahm, you can see it’s last, the bojelet in front of a Rhone wine, but, we’ll get in to that in a second. But that’s how it rolled you know, you taste wines from different places around the world and you wouldn’t taste like five growers for meaners in a shot, you take caberts then, you know, Rhone, then a cabernet, you should be all over the place, it was a lot of fun, it was a great way to expand your palette. I think it’s a lot of fun to taste wine that way, and I highly recommend more people thinking about going that way, I think it’s got a lot of val, value. First wine, Mott. The 2006 Lucien Albrecht, gewurztraminer reserved small little winery, 16 US dollar, 90 points wine spectator, gewurzt, meaning spicy in German, traminer, traminer, is a small town in south Austria, you combine them, and where gewurztraminer came from, you combined them, and there you go. It is known to be a spicy white wine, it is absolutely a great pick for thai food, german fair, light food potatoes, great with Indian and spicy food of that nature, and always used this time of year in thanksgiving. Lucien Albrecth is one of the great owner wine makers in the Alsas, 16 US dollars, even though it’s Vinny Testaverdes number, it’s a very nice price point for a gewürztraminer, ahm, gewürztraminer is now, traminer, is now, almost 20 percent of all of the grapes planted in the Alsas. It is a major, major variedle in the Alsas in France, 6500 acres are planted to gewürztraminer, 29,000,000 million bottles, Mott, 29,000,000 million bottle of Alsace gewürztraminer pump out each year. Great golden color, one of the more food friendly white wines. Totally overlooked dying to think about how many of you have never had a gewurzts and I’m excited about this. Great color. I mean just like oily like viscosity type golden. Looks a little like urine, definitely does. Let’s give it a sniffy sniff. Extremely aromatic are these wines. Feel like I just sounded like yoda. Really interesting, Mott I want you to smell it. What I’m getting from here is a very interesting, I’m waiting to use this term, pretty aromatic, right. sugarcane. Little mango. Little peach juice, coming through. I think peach juice is, right. peach juice is the real big component, you know, component here guys. I also think that what I’m getting here is may blossom. Yes, I’ve been dying to use that. I mean, you know, I’ve read it through the years white wines with may blossom. I went out and smell a lot of may blossom and finally it’s come across some in a wine on a thunder show. I got it in a white wine from the alsa actually like six months ago crashed when I was not doing my wine tv coz I know it wasn’t part of my repertoire. But finally, may blossom has hit the thunder show. May blossom peach juice little sugar cane, mango as well. Let’s give it a whirl. Be interesting how many people know who this character is. Stay put. Very perfume like on the palette but just gorgeous white peaches, you know like, how about those mush peaches, you ever see them? Like flat peaches. I get a little bit of that component. Peach juice pouring out. When you’ve eaten a really ripe peach and you know it’s just all over you and get quite a bit of that. May blossoms hitting wildly, lots of spiciness coming through, ginger, raw ginger just biting into it, getting a lot of that component. I also get a very lively sensation and flavor profile on the finish of cinnamon. Cinnamon-covered peaches my friends is what this wine is all about with a little bit of ginger juice. Very solid white wine. I’m enjoying it quite a bit. It’s a different experience. I also been kind of off the gerbege band wagon and I’m just saying to myself why right now, why have I been kinda missing out on these great wines. We get one more shot. Really like this Matt, swirl. Let’s see what you think. I don’t think you had a Gaverztraminer in your life. So expanding Matt’s palette right now, right balance, high acid in the back end guys. So why we last for 3 years drinking great now I think it’s even better, tremendous once again like I said with foods. A great white wine alternative for thanksgiving with a dry bird, your bird is dry. And just really interesting stuff, I really like the complexity of this wine. I’m kinda taken aback how good this wine is and I think it can really rocking the house. I think that the wine spectator did a, oh wine and spirits, I’m sorry, 90 points. I think they really rocked it out. I’m gonna agree with them, this is a 90 plus point 1 actually. And at 16 bones, it’s really bringing thunder. I’m a big fan of it, you know, really big fan of it. And I think that this is a white wine that a lot of people should check out. I’m very impressed and I’m enjoying it quite a bit, very good, good start. Yes I will buy 3 cases of that. That’s what would happen if was in that scenario. Good wine, what do you think Matt? You like it? It’s good stuff. Now this is a wild wine my friends, just absolutely wild. This is called Little James Basket Press. The package is just phenol Matt, you’ve gotta just spend a little time on this. This wine is rated 89 points by Robert Parker. It comes from Saint Combs which is a really great producer of roan wines, shot of the pops, things of that nature. Louis Baro is the owner of this winery and is one of the great producers in the entire roan valley. This one is 89 point Robert Parker and it is 10 US dollars. And when this came in probably with the dollar much softer, this can even be with the correct dollar which we start to see more in the country in the world, let me rephrase that, be mid 8 or 9 dollar wine, I mean 10 bones then the pie just blend. What’s so fascinating about this is he does this in the solero style. What does that mean, he keeps pouring new vintages on top of it. So these are in big vats, field blend, just random grana, shirav, carniegnon. I can’t get any information of what the, you know, varietals are. But classic red, you know, grapes sinsau, carniegnon, grana, shirav, louvet. I’m sure they’re all in here at some sort of level. And they’re picked and just thrown in. This is 50 percent 2007, 50 percent vintages. So wine can be in this barrel, grapes fermented that they’re aging, that are going back to 2002, 2003, just a field blend, classic old, old hundreds of years ago styled of wine making. But it’s a very fascinating kind of project. You know, will people adapt to this where they know every year, every vat, everytime it comes out. I guess the biggest thing to go by is this little number over here to figure out what time it came from. Because I assume as he sells and he bottles it, next year’s 2008 will be 50 percent 2008 and then 50 percent other vintages. So it becomes a math formula, all you mathematicians, this is the wine for you. I’m excited to see what this is. Parker really went bankers over it. So I’m excited to see what happens here, a roan fill blend. It’s what it is. Let’s give it a sniffy sniff. Wow, very poopy on the nose. I get a really nice barn yard component coming through. There’s some plum coming through, dark berries a little cassia action as well. Very tight nose, you know I’m trying to get a little bit out of here but not much coming through but I definitely get a little bit of a cow manure, meets a little dark fruit, black currant release leading the charge here. Let’s give it a whirl. I wanted to mention nushian elbret wine, I’m a big fan of monster cheese as a standard basic cheese. I think it’s kinda just workman like, lunch pale kind of cheese. I’ve always found that I’ve kinda been mad about it, I liked it but it wasn’t doing anything special. But when pernut Gaverztraminer became one of the great little wine and cheese pairing I’ve ever done. So what I give you that little tidbit, because I care. Alright, let’s get back to this wine. I got a lot of bright cherries. I also get a hint of lilac coming through which I like. I also get soap components on this, a soapy, chalky, kinda like, I think of like a caricature have been molded like into a bar of soap that you sell like keyman in a shape of a soap and you buy it coz you know that’s what they do in marketing merchandise. I get a little bit of that kind of component, like a vile-ty, lilac-ky, kind of like soap caricature kinda thing going on. Again, really nice meat palette which I like that is coated kinda like fungus, kinda like a mushroom component which I think is kinda neat but bright red fruit coming through on this wine. This is real wine which I like. The finish is quite soft and it kinda disappears on the palette at the end and that kinda throws me off. It’s a nice drink, I think Parker went high on it. For my palette this is more like an 86 plus but it’s very solid red wine and it definitely is more intriguing and more exciting than a huge majority of the 8, excuse me, the 10, 12 dollar wines I’ve had from many places in the world. Are there coat the roans I like better? Absolutely. Is this a solid and has a place at the table as a Wednesday wine? Definitely. I think there are some people who would like this wine a little bit better than me. The disappearing makes a little bit lighter than I like. But it’s got some good fruit, it’s well-made. 86 plus, 87 is where I wanna go with it. I think Parker’s a little bit high but 10 bucks a value from you’re up with the dollar euro conversion thing, not a bad effort at all, good solid pizza wine. I think the Gaverztraminer is much more inspiring but this is not a bad effort. I’ll pass on this. Thank you for offering it to me but maybe you should find a place to pour by the glass. It’s what I would have said to it. They would have really liked my comment (not clear 14:37). Anyway, kind of a toss up wine, head or tails, depending on the business was and how much space I had. If I would bring this, I wash it like that but obviously, it’s flying out of here because of the 89 Parker component of the equation. And let’s move on. Potel Aviron 2005 Moulin a vent Viavin, old vines. Now this is a bojelet from one of the 10 crews in the bojelet, made from a hundred percent gamet, Now Moulin a vent is also the French word for wind mill. So it’s the wind mill vineyard 90 points spectator, 21 US dollars, pricy for bojelet. If you are not familiar, or more blessed, if you are familiar with bojelet, bojelet vilaj, this seems like a very high price point. You have to understand Moulin a vent is widely considered the top crew in all of the bojelet and it is more often compared to pinot noir, lighter star pinot noir from burgundy to this to its counterparts within the bojelet. Moulin a vent wines are tend to be similar to the wines of shinaz which are also in the area crew in bojelet. These wines are very serious and can age to about the ball park of 7 to 10 years. So they’re very serious wines. Nobody out there on common knowledge would think that bojelet can last for 10 years. But these wines regularly have a very extensive 1996 bojelet crew tasting about 6 months ago that blew my face off that really cemented to me that these wines easily age for 10 years. Now Nicholas Patel is the guy who is involved in this project, he’s one of the great producers in the burgundy. Aviron is probably his partner, I’m not quite sure to be honest with you about that. What I find interesting about this, Matt take a look at here, another little tidbit, lot of people forget or don’t know, a red burgundy wine, bojelet lives within the burgundy, you got that Matt. I think that Nicholas Patel, the wine maker, is extremely talented and these wines have been inspiring in the past. I have not the 05. Fievin, they also have a level above this, it’s in the mid 20’s, it’s called the exceptional or something like that nature. They take these wines very seriously. They don’t think of the bojelet like the bojelet nouveu like haha thanksgiving stuff. They can use some world class wines and I am of the opinion that these bojelet wines are some of the most value driven wines in the world. Because of the haha we’ve been able to crew, crew, top line stuff from bojelet. For 20 bones which is very expensive, 21 US dollars, let’s give this wine a sniffy sniff. Gorgeous nose, I get beautiful strawberries, a little hint of rose petal bouncing through my nose which I like quite a bit. I get a little bit of like strawberry twizzlers action, strawberry jam, strawberry short cake, strawberry on strawberry, this is a strawberry play my friends. I get also a very tiny hint, besides the rose petals, so strawberry, rose petal. But I do get a little cream ball, you know like custard, like you know, like, like cream puffs, are they, right, like little balls and there’s cream inside. So we get a little cream puffy thing going on here. Aged in oak probably so that’s more probably picking it up on, I’m very fascinated by this nose. It’s quite seductive and delicious. It’s seductive and delicious and now it’s picking up like a beef chunky component on the nose which is really starting to excite me. Guys this is one of those noses, bouquets, aromatics that is worth probably a third of the price. I paid 7 bucks to smell this wine for the next 7 to 10 minutes. And I’m not kidding; little beef jerky feel, really nice. Let’s give it a whirl, I mean this holds up to its bouquet, this is gonna be really fun. Let’s give it a shot. Crazy silk, crazy silk guys, just very smooth. This wine drank like boda. I mean just luscious, explosive and silky and smooth right down my tongue like just the most gorgeous thing that ever touched your mouth, beautiful, very floral, tons of rose petals coming through. The roses have totally overpowered the strawberry. So in the first quarter, it look like the strawberries were scoring at will from downtown, it was all strawberries. But now third, fourth quarter, when the game’s are one, on the palette it’s a lot of rose petal action. I mean this is like going up to rose and eating it. I’m serious. Because you also get the bitterness of that flower on the tans here, firm back in tans, they come right at the mid palette and travel with you throughout the finish. This wine is very serious. Again, clearly, a 3 to 7 to 8 year wine where it’s gonna start opening up and becoming more complex. This does have more like pinot noir qualities to it. I’m sitting on my hands coz I don’t wanna do this anymore. Really luscious fruit, just gorgeous, I’m now getting drenched in heavy layers of cranberry on the finish. Great tans, rose petal, strawberries, and cranberries are the absolute palette of this wine. Four to seven years, I would love to have this wine with some nice pork, with some sausage, a bratwaters, you know I just love to have it combo with that, I think that will be fantastic. Throw a little bit of sour crack component into this wine and it would be gorgeous. Put it away or drink it now, I’ve to say about an hour decanting , this is a substantial bottle of gamet, you’ve never had real gamet, then you need to experience it. My one friend a long time ago about gamet said it’s like women. It’s like you know coz I was only you know 22, I was dating 19 year olds and he was like when you date a 30 year old woman then you’ll understand gamet. And I’m starting to kinda, though I never will, coz I’m happily phenomenon ally married, anniversary in a couple of days. I’m starting to understand as my friend start becoming at that age. There’s a different sense, real gamet compared to bojelet nouveau is a totally different experience my friends. And I’m sure, I’m using it from my perspective, I’m sure all the ladies out there watching the thunder show can say the same about boys because boy, there’s a big difference between a 21, 23 year old man and you know a 35 year old, for 23 year old boy and a35 year old man. And so I get it. It makes sense. I’m intrigued. I’m liking this wine. I think the wine spectator went low once again. Because there’s a barrier for wines like the Gaverztraminer and bojelet, that should be changed. I think they should be looked upon a global level. I think they went grossly low. I’m gonna do 93 plus on this wine. This is one of the better QPRs that we’ve seen on the thunder show and I have a feeling that people are gonna go out, hopefully try this wine, explore it because this is sensational wine at a very fair price that completely rocked my palette right now. Sir, I’ll take every case you’ve got. That’s how I would sum this up. That was fun. I like that, I like this format, we’ll do that again. Question of the day, I’m taking the train ride on Thursdays so I have some time to maybe read, answer emails. So I guess this will be a perfect time, we’ve done this a long time, if we get to hang out over a glass of wine, what would be the question. What question do you have for me. I’m always asking you guys, questions, so fire away. What’s your question for me? You with a little bit of me, we’re changing the wine world.

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Hello everybody and welcome to Wine Library TV, I am you host Gary Vaynerchuk, and this my friends is the thunder show, aka, the internet’s most passionate wine program, Mott, you’re looking tremendous, it is a beautiful day outside, I’m on my way to western Pennsylvania, 3 hour car ride. Get a lot of email done. And we got a really neat show. It’s neat. But first, I’m going to do the massive, huge announcement of the day, I’m coming to your home for thanksgiving, again, like last year, the biggest secret pack ever made, and sold. We’re going to do it again we’re gonna try to do it, announce it right now, so we can get, you know, I was looking, oh my god, thanksgiving is not that far away, so I better start building up the, the information. A secret pack is coming your way, four wines, 78 dollars on sale retail, we’ll gonna do the whole pack for 74.99 and free shipping, coz Mott, we wanna be with your grandma, we wanna be with auntie Sue, and we want to be with your cousins as you guys sit down, after maybe the main course, sit down come over, Lions, Titans, that’s gonna be like 11 and 0 versus 0, no, no, 10-1 versus 0 and 11, because Jets are gonna sneak in there, next weekend, beat them. But, four great wines, really interesting, love for you to drink them while you’re having your thanksgiving dinner. They are pick out specifically to go well with the normal foods of thanksgiving. Then turn on winelibrarytv.com, and watch me do it, with you, it’ll gonna be a lot of fun, I hope you check it out. Free shipping. Good price. Four wines. 75 bones. Maybe we’ll stick a green wristband in there, I don’t know. Ahm, and I’m excited about that so, pick up your secret pack, Mott, link it up baby. Link up your tshirt too, coz we got a couple laying around, I wanna see, you know, some people looking to buy Christmas gifts, so let’s link up the, link it up Mott tshirts too. Just to, you know, why not, right. Alright, doing a very interesting episode today for me, ahm, oh, by the way, if the Jets win, I’m not gonna shave until Thursday, and if the Jets win, I’m not gonna shave again until they lose that’s at least ten days, then if they beat the Titans, we could be all through the races. I wanna match your beard Mott. So, you can see the really sexy five o’clock shadow today. Let’s be honest Mott, I look tremendous. I’m a little gorgeous today. Appreciate it. Wines are coming that are in front of me, the wines on today’s show represents something I did for a very long time my friends. Basically 7 years nonstop, buying and tasting wines, and when a salesman came to you, they really have a mix of different wines from all over the world. We’ve been very themed for so long, hundreds of episodes if you go back at the archives of Wine Library TV, I did a lot of mix shows, it was kinda like where I came from. So today, we’re making just a flat out mix show. This to me feels like a good salesman from a nice, you know, wine company, with a good portfolio would bring some clever little wines, you know, Gaverztraminer, this wild blend from Roman and Napoleon back in the second and a Cru bojelet. Ahm, you can see it’s last, the bojelet in front of a Rhone wine, but, we’ll get in to that in a second. But that’s how it rolled you know, you taste wines from different places around the world and you wouldn’t taste like five growers for meaners in a shot, you take caberts then, you know, Rhone, then a cabernet, you should be all over the place, it was a lot of fun, it was a great way to expand your palette. I think it’s a lot of fun to taste wine that way, and I highly recommend more people thinking about going that way, I think it’s got a lot of val, value. First wine, Mott. The 2006 Lucien Albrecht, gewurztraminer reserved small little winery, 16 US dollar, 90 points wine spectator, gewurzt, meaning spicy in German, traminer, traminer, is a small town in south Austria, you combine them, and where gewurztraminer came from, you combined them, and there you go. It is known to be a spicy white wine, it is absolutely a great pick for thai food, german fair, light food potatoes, great with Indian and spicy food of that nature, and always used this time of year in thanksgiving. Lucien Albrecth is one of the great owner wine makers in the Alsas, 16 US dollars, even though it’s Vinny Testaverdes number, it’s a very nice price point for a gewürztraminer, ahm, gewürztraminer is now, traminer, is now, almost 20 percent of all of the grapes planted in the Alsas. It is a major, major variedle in the Alsas in France, 6500 acres are planted to gewürztraminer, 29,000,000 million bottles, Mott, 29,000,000 million bottle of Alsace gewürztraminer pump out each year. Great golden color, one of the more food friendly white wines. Totally overlooked dying to think about how many of you have never had a gewurzts and I’m excited about this. Great color. I mean just like oily like viscosity type golden. Looks a little like urine, definitely does. Let’s give it a sniffy sniff. Extremely aromatic are these wines. Feel like I just sounded like yoda. Really interesting, Mott I want you to smell it. What I’m getting from here is a very interesting, I’m waiting to use this term, pretty aromatic, right. sugarcane. Little mango. Little peach juice, coming through. I think peach juice is, right. peach juice is the real big component, you know, component here guys. I also think that what I’m getting here is may blossom. Yes, I’ve been dying to use that. I mean, you know, I’ve read it through the years white wines with may blossom. I went out and smell a lot of may blossom and finally it’s come across some in a wine on a thunder show. I got it in a white wine from the alsa actually like six months ago crashed when I was not doing my wine tv coz I know it wasn’t part of my repertoire. But finally, may blossom has hit the thunder show. May blossom peach juice little sugar cane, mango as well. Let’s give it a whirl. Be interesting how many people know who this character is. Stay put. Very perfume like on the palette but just gorgeous white peaches, you know like, how about those mush peaches, you ever see them? Like flat peaches. I get a little bit of that component. Peach juice pouring out. When you’ve eaten a really ripe peach and you know it’s just all over you and get quite a bit of that. May blossoms hitting wildly, lots of spiciness coming through, ginger, raw ginger just biting into it, getting a lot of that component. I also get a very lively sensation and flavor profile on the finish of cinnamon. Cinnamon-covered peaches my friends is what this wine is all about with a little bit of ginger juice. Very solid white wine. I’m enjoying it quite a bit. It’s a different experience. I also been kind of off the gerbege band wagon and I’m just saying to myself why right now, why have I been kinda missing out on these great wines. We get one more shot. Really like this Matt, swirl. Let’s see what you think. I don’t think you had a Gaverztraminer in your life. So expanding Matt’s palette right now, right balance, high acid in the back end guys. So why we last for 3 years drinking great now I think it’s even better, tremendous once again like I said with foods. A great white wine alternative for thanksgiving with a dry bird, your bird is dry. And just really interesting stuff, I really like the complexity of this wine. I’m kinda taken aback how good this wine is and I think it can really rocking the house. I think that the wine spectator did a, oh wine and spirits, I’m sorry, 90 points. I think they really rocked it out. I’m gonna agree with them, this is a 90 plus point 1 actually. And at 16 bones, it’s really bringing thunder. I’m a big fan of it, you know, really big fan of it. And I think that this is a white wine that a lot of people should check out. I’m very impressed and I’m enjoying it quite a bit, very good, good start. Yes I will buy 3 cases of that. That’s what would happen if was in that scenario. Good wine, what do you think Matt? You like it? It’s good stuff. Now this is a wild wine my friends, just absolutely wild. This is called Little James Basket Press. The package is just phenol Matt, you’ve gotta just spend a little time on this. This wine is rated 89 points by Robert Parker. It comes from Saint Combs which is a really great producer of roan wines, shot of the pops, things of that nature. Louis Baro is the owner of this winery and is one of the great producers in the entire roan valley. This one is 89 point Robert Parker and it is 10 US dollars. And when this came in probably with the dollar much softer, this can even be with the correct dollar which we start to see more in the country in the world, let me rephrase that, be mid 8 or 9 dollar wine, I mean 10 bones then the pie just blend. What’s so fascinating about this is he does this in the solero style. What does that mean, he keeps pouring new vintages on top of it. So these are in big vats, field blend, just random grana, shirav, carniegnon. I can’t get any information of what the, you know, varietals are. But classic red, you know, grapes sinsau, carniegnon, grana, shirav, louvet. I’m sure they’re all in here at some sort of level. And they’re picked and just thrown in. This is 50 percent 2007, 50 percent vintages. So wine can be in this barrel, grapes fermented that they’re aging, that are going back to 2002, 2003, just a field blend, classic old, old hundreds of years ago styled of wine making. But it’s a very fascinating kind of project. You know, will people adapt to this where they know every year, every vat, everytime it comes out. I guess the biggest thing to go by is this little number over here to figure out what time it came from. Because I assume as he sells and he bottles it, next year’s 2008 will be 50 percent 2008 and then 50 percent other vintages. So it becomes a math formula, all you mathematicians, this is the wine for you. I’m excited to see what this is. Parker really went bankers over it. So I’m excited to see what happens here, a roan fill blend. It’s what it is. Let’s give it a sniffy sniff. Wow, very poopy on the nose. I get a really nice barn yard component coming through. There’s some plum coming through, dark berries a little cassia action as well. Very tight nose, you know I’m trying to get a little bit out of here but not much coming through but I definitely get a little bit of a cow manure, meets a little dark fruit, black currant release leading the charge here. Let’s give it a whirl. I wanted to mention nushian elbret wine, I’m a big fan of monster cheese as a standard basic cheese. I think it’s kinda just workman like, lunch pale kind of cheese. I’ve always found that I’ve kinda been mad about it, I liked it but it wasn’t doing anything special. But when pernut Gaverztraminer became one of the great little wine and cheese pairing I’ve ever done. So what I give you that little tidbit, because I care. Alright, let’s get back to this wine. I got a lot of bright cherries. I also get a hint of lilac coming through which I like. I also get soap components on this, a soapy, chalky, kinda like, I think of like a caricature have been molded like into a bar of soap that you sell like keyman in a shape of a soap and you buy it coz you know that’s what they do in marketing merchandise. I get a little bit of that kind of component, like a vile-ty, lilac-ky, kind of like soap caricature kinda thing going on. Again, really nice meat palette which I like that is coated kinda like fungus, kinda like a mushroom component which I think is kinda neat but bright red fruit coming through on this wine. This is real wine which I like. The finish is quite soft and it kinda disappears on the palette at the end and that kinda throws me off. It’s a nice drink, I think Parker went high on it. For my palette this is more like an 86 plus but it’s very solid red wine and it definitely is more intriguing and more exciting than a huge majority of the 8, excuse me, the 10, 12 dollar wines I’ve had from many places in the world. Are there coat the roans I like better? Absolutely. Is this a solid and has a place at the table as a Wednesday wine? Definitely. I think there are some people who would like this wine a little bit better than me. The disappearing makes a little bit lighter than I like. But it’s got some good fruit, it’s well-made. 86 plus, 87 is where I wanna go with it. I think Parker’s a little bit high but 10 bucks a value from you’re up with the dollar euro conversion thing, not a bad effort at all, good solid pizza wine. I think the Gaverztraminer is much more inspiring but this is not a bad effort. I’ll pass on this. Thank you for offering it to me but maybe you should find a place to pour by the glass. It’s what I would have said to it. They would have really liked my comment (not clear 14:37). Anyway, kind of a toss up wine, head or tails, depending on the business was and how much space I had. If I would bring this, I wash it like that but obviously, it’s flying out of here because of the 89 Parker component of the equation. And let’s move on. Potel Aviron 2005 Moulin a vent Viavin, old vines. Now this is a bojelet from one of the 10 crews in the bojelet, made from a hundred percent gamet, Now Moulin a vent is also the French word for wind mill. So it’s the wind mill vineyard 90 points spectator, 21 US dollars, pricy for bojelet. If you are not familiar, or more blessed, if you are familiar with bojelet, bojelet vilaj, this seems like a very high price point. You have to understand Moulin a vent is widely considered the top crew in all of the bojelet and it is more often compared to pinot noir, lighter star pinot noir from burgundy to this to its counterparts within the bojelet. Moulin a vent wines are tend to be similar to the wines of shinaz which are also in the area crew in bojelet. These wines are very serious and can age to about the ball park of 7 to 10 years. So they’re very serious wines. Nobody out there on common knowledge would think that bojelet can last for 10 years. But these wines regularly have a very extensive 1996 bojelet crew tasting about 6 months ago that blew my face off that really cemented to me that these wines easily age for 10 years. Now Nicholas Patel is the guy who is involved in this project, he’s one of the great producers in the burgundy. Aviron is probably his partner, I’m not quite sure to be honest with you about that. What I find interesting about this, Matt take a look at here, another little tidbit, lot of people forget or don’t know, a red burgundy wine, bojelet lives within the burgundy, you got that Matt. I think that Nicholas Patel, the wine maker, is extremely talented and these wines have been inspiring in the past. I have not the 05. Fievin, they also have a level above this, it’s in the mid 20’s, it’s called the exceptional or something like that nature. They take these wines very seriously. They don’t think of the bojelet like the bojelet nouveu like haha thanksgiving stuff. They can use some world class wines and I am of the opinion that these bojelet wines are some of the most value driven wines in the world. Because of the haha we’ve been able to crew, crew, top line stuff from bojelet. For 20 bones which is very expensive, 21 US dollars, let’s give this wine a sniffy sniff. Gorgeous nose, I get beautiful strawberries, a little hint of rose petal bouncing through my nose which I like quite a bit. I get a little bit of like strawberry twizzlers action, strawberry jam, strawberry short cake, strawberry on strawberry, this is a strawberry play my friends. I get also a very tiny hint, besides the rose petals, so strawberry, rose petal. But I do get a little cream ball, you know like custard, like you know, like, like cream puffs, are they, right, like little balls and there’s cream inside. So we get a little cream puffy thing going on here. Aged in oak probably so that’s more probably picking it up on, I’m very fascinated by this nose. It’s quite seductive and delicious. It’s seductive and delicious and now it’s picking up like a beef chunky component on the nose which is really starting to excite me. Guys this is one of those noses, bouquets, aromatics that is worth probably a third of the price. I paid 7 bucks to smell this wine for the next 7 to 10 minutes. And I’m not kidding; little beef jerky feel, really nice. Let’s give it a whirl, I mean this holds up to its bouquet, this is gonna be really fun. Let’s give it a shot. Crazy silk, crazy silk guys, just very smooth. This wine drank like boda. I mean just luscious, explosive and silky and smooth right down my tongue like just the most gorgeous thing that ever touched your mouth, beautiful, very floral, tons of rose petals coming through. The roses have totally overpowered the strawberry. So in the first quarter, it look like the strawberries were scoring at will from downtown, it was all strawberries. But now third, fourth quarter, when the game’s are one, on the palette it’s a lot of rose petal action. I mean this is like going up to rose and eating it. I’m serious. Because you also get the bitterness of that flower on the tans here, firm back in tans, they come right at the mid palette and travel with you throughout the finish. This wine is very serious. Again, clearly, a 3 to 7 to 8 year wine where it’s gonna start opening up and becoming more complex. This does have more like pinot noir qualities to it. I’m sitting on my hands coz I don’t wanna do this anymore. Really luscious fruit, just gorgeous, I’m now getting drenched in heavy layers of cranberry on the finish. Great tans, rose petal, strawberries, and cranberries are the absolute palette of this wine. Four to seven years, I would love to have this wine with some nice pork, with some sausage, a bratwaters, you know I just love to have it combo with that, I think that will be fantastic. Throw a little bit of sour crack component into this wine and it would be gorgeous. Put it away or drink it now, I’ve to say about an hour decanting , this is a substantial bottle of gamet, you’ve never had real gamet, then you need to experience it. My one friend a long time ago about gamet said it’s like women. It’s like you know coz I was only you know 22, I was dating 19 year olds and he was like when you date a 30 year old woman then you’ll understand gamet. And I’m starting to kinda, though I never will, coz I’m happily phenomenon ally married, anniversary in a couple of days. I’m starting to understand as my friend start becoming at that age. There’s a different sense, real gamet compared to bojelet nouveau is a totally different experience my friends. And I’m sure, I’m using it from my perspective, I’m sure all the ladies out there watching the thunder show can say the same about boys because boy, there’s a big difference between a 21, 23 year old man and you know a 35 year old, for 23 year old boy and a35 year old man. And so I get it. It makes sense. I’m intrigued. I’m liking this wine. I think the wine spectator went low once again. Because there’s a barrier for wines like the Gaverztraminer and bojelet, that should be changed. I think they should be looked upon a global level. I think they went grossly low. I’m gonna do 93 plus on this wine. This is one of the better QPRs that we’ve seen on the thunder show and I have a feeling that people are gonna go out, hopefully try this wine, explore it because this is sensational wine at a very fair price that completely rocked my palette right now. Sir, I’ll take every case you’ve got. That’s how I would sum this up. That was fun. I like that, I like this format, we’ll do that again. Question of the day, I’m taking the train ride on Thursdays so I have some time to maybe read, answer emails. So I guess this will be a perfect time, we’ve done this a long time, if we get to hang out over a glass of wine, what would be the question. What question do you have for me. I’m always asking you guys, questions, so fire away. What’s your question for me? You with a little bit of me, we’re changing the wine world.

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