How to Pair Wine with Chicken Nuggets

How to Pair Wine with Chicken Nuggets Gary Vaynerchuk: Hello everybody and welcome to Wine Library T.V. I’m your host, Gary Vaynerchuk on the road in a bar in Dallas Airport, Stockholm to be able to do a show just probably our two seconds. I don’t think I'm going to give this to Mont fast enough but I know a lot of you want my reaction to yesterday’s devastating Jet’s loss. What do you want from me? I'm crushed. I completely out-played those schools. I don’t like them I any way. They are not good human beings. Ownership is not good human beings. Play fans, the dirty — of dirty. Everybody knows that we’re completely dominated— we can’t hate. I respect the Dolphins. I don’t know how. They are not good people but you know that’s the way it is, but I’ve got to keep on swapping and doing what I do for you guys. So, I’m going to introduce you wine as you can see that we’re in Dallas, so I’ve got a lot of cowboy stuff. I’ve got no problems about the cowboys’ maybe I’m mad at here behind me trying to say but not for me and, I want everybody know —here’s some wine with chicken nuggets from McDonalds. Over here what we’ve got two very interesting wines. We’re doing an Australian — the first wine is the Angoves which is a great producer actually for lower wine of Red Belly Black Chardonnay. My gut is that this wine is 06. My gut is this is an $8.00 to $15.00 you know retail kind of wine. It filled a glass a little bit and then we’re used too fill that pretty nicely, it’s a good down here in — So, let’s sniff it up. I do get a little apple on the nose obviously it’s really difficult to get the aromatic side of this kind of glass as you can see that’s me. This is my swirling, so a little bit of struggle. I do get a little bit of an apple kind of thing going on with the golden green apple kind of component come through. Let’s give it a twirl. It’s quite okay, but when you say the oak makes an appearance but it is a very heavily oak Chardonnay. It’s a little cold too as you guys know I like to drink so I get room temperature, so I can really get all the essence. There is a little bit of pear apple slices coming through kind of a kind and get a cheese platter. This is that I’m not totally drinking eating an apple pear that spice up and sat up for an hour with the cheese you know that kind of you know pear and apple. I get a little bit of that. A little bit of one more shot mainly because I want to take a nap for Dallas to Denver for next book signing. You know kind of white on the mid-palate, lacking any complexity and see what it happens when we add it in the nuggets to —concoction to my palate, there we go. So, we’ve got the chicken nugget and chicken nuggets as we all know lasting ever. You picked up my book? How are you? I’m Gary. Dr. Singer: Dr. Singer. Gary Vaynerchuk: How are you? My pleasure, it’s nice to meet you. That you pick up my book? That’s my book. I wrote that. I’m at the middle of taping my episode of Wine Library TV say hi to the Vaniacs Dr. Singer: Hello, Vaniacs. Gary Vaynerchuk: Vaniacs. Dr. Singer: Vaniacs. Gary Vaynerchuk: Yes, what’s your name? Dr. Singer: Dr. David Singer. Gary Vaynerchuk: I’ve got it. How are you? Dr. Singer: I’m very well. Gary Vaynerchuk: Good. Dr. Singer: Since I saw your book out of — and one of my clients was so proud of me yesterday trying to convince me that — idea that could be used to spread new ways of —. Gary Vaynerchuk: That’s amazing. Dr. Singer: Because I think that you in our country is very well. Gary Vaynerchuk: I love that. Dr. Singer: So, he was explaining to me that we put doctors all around the country that somehow we finished virally. So if you could get away with it because you’re non-doctors. Gary Vaynerchuk: That’s right. Dr. Singer: And we as doctors can’t think of it as—. Gary Vaynerchuk: Are you from —. Let me wrap this up because I don’t want the Vaniacs save space. Let me finish off this so let me get back the thing we have four nuggets. Let me get focus with one more nugget. So obviously, the chicken nugget brings a fat to the palate that in Christmas they are completely lost again, that in mid-palate was a concern by itself with food. It completely disappears. I get a little bit of a guava component that then poppy — but a very thin out effort and goes together a very good producer. I probably score this wine like 83.1 but again, not the worst thing in the world. Now, let’s move on to the Little Boomey Shiraz, and see what goes on here. Little Boomey small piece about it, so it’s from the —family in California on the list Mont so it’s only — so clearly between shows have a lock on this account. Let’s give a snippy snip. You know a little blackberry that’s kind of nice on the nose. Again, I’ve got a strawberry to aromatic not on —if it will cost like a $6.00, $7.00, to $8.00 play. There’s a little black cherry and blackberry components. It’s not too bad. Let’s give it a whirl. Intense fruit on the initial attack, there’s a little bit of pepper on the back end. It’s a little bit of greenness as well, a kind of woody as well. Not as thin as bake I would have expected. Little Boomey comes with that quality the — Rose man, Alice White you know and yellow tale as many of you know, so it’s always that mass production kind of style, but it has a little bit more class, so the elegance to it and maybe one more shot. Let’s see what’s going on with the nuggets. The strawberry flavor comes out a lot more after putting the nugget and then it gives you pork and it becomes more fruit driven than to be pork or even a half a second though a half a second I thought almost room like bright definitely better than the last Yellow Tale Rose mountain experience I've and Alice White I mean the Little Boomey is not bothering me so much. I think they only not bothered me a good value knowing that this is under $10.00 brand I think. I’m going to score this wine 86+ points, very serviceable, perfect for like Dallas barbecue on a Saturday afternoon, and you don’t want to spend much. You can get your —you know your buddy is coming over your — you just want to pound the wine and I respect it. It’s not bad at all, pretty decent stuff, but you respect the wine for under $10.00. Maybe a little bit under the bubble but it’s a lot, but all in all, you want a little more sunshine and you’ve got the Boomey brings Little Boomey has done a nice job there putting the best of raw— Male: Not bad and even tried it with the barbecue sauce. I ordered the barbecue sauce and honey. Gary Vaynerchuk: Okay, let me get the barbecue sauce here man. Male: Then my work with the Little Boomey. Gary Vaynerchuk: Yeah, and see what the barbecue sauce and see what that does. Mott, tries to extend the show. Always changes the Yellow Man as our palate changes, the action of that even better. Mott they are cooled. A little barbecue probably will be like an 87.1, in some— actually barbecue sauce gives it a density that is missing because the wines are —. Not bad. I just want to say we would have— will I punch to taste and the question of the day, what is the best wine drinking experience or drinking experience you’ve ever had at an airport? This is going to get colorful. You with a little bit of me, you know, I know we’re changing the wine world, but most of all I want to keep coming through on 10:09 and people now on the road. I just love you guys. I really appreciate your support to the show. I’m almost going on four years and — I can use the coming years. Leave comments like even the other day. It means so much to me. We’re changing the—