Italian Wine Tasting

Italian Wine Tasting Gary Vaynerchuk: Hello everybody and welcome to Wine Library TV. I am your host Gary Vaynerchuk and this is my friends, is the thunder show a.k.a the internet’s most passionate wine program and we are live. [Applause] Live from the Roger Smith Hotel on 47 to the Lex NYC it is a fudge day for many reasons. Today Mark Sanchez was named the starting quote about of the New York Jets but, even more important than that there are so many as this table who was the actual human being, responsible for me being a New York Jets fan and I’m not kidding this is on the most 0:01:02 levels, my childhood friend Mr. Eric Godfrey is in the house. [Applause] Eric is the friend that I met only days after moving to Edison, New Jersey in early 1982 when I was a 6 year old child and it looks like what’s your favorite book football team and I was like—and it was like you’re a Jets fan and I became a Jets fan. Eric and his dad to be to my first Jets game and my first US Football game—use to be hard core US 0:01:34. Yeah it used to. He is the man that’s responsible for my favorite teams. Nix, Yankees and Jets so he has a very, very special place in my heart and I hope you let him into your hearts. All right now we’re also actually there’s a very special guest to the right of him as well, a little Vendr TV action Matt. I’m a guest today on his fabulous show which we go around that we eat street food. We pay a little wine, Daniel say hello the Vayner nation. Daniel: Hey hello and the Matt and so—[Laughs] Gary Vaynerchuk: But you what’s so funny I just watch that you said that because I knew with Matt, you know Matt is very mad when anybody says there had been a leaking up but Daniels hang up of the wine library often. I didn’t able a little bit of Matt, you like Daniel, you like that I saw you hug him before. [Laughs] I should also mention this, this is the first episode ever in my wine library TV history where Matt is wearing shorts. So, I’m very excited on a total different level. All right we’re going to be talking about Italian wine’s today. We got a wine from Tuscany, we’ve got a wine from Campania and then we have a Moscato D’ Asti that I’m very excited about trying a little bubbles, a little fruitiness, a little sugar action. So let’s get into the wines Matt, first wine Rubio from San Polo from Montalcino where they make the beautiful Brunello wines. This wine rolls at the unlucky number of $13.00 and is made from the Sangiovese grape. Tuscan wines are interesting to me right now. Sangiovese grape I think at some level is interesting, at some level is over rated, at some level under rated, its kind of interesting varietal to me because there’s a lot of cropped made out of sangio, just terrible, upholding awful Chianti’s that hit the market but, then you get into the lashes super Tuscans and you get them to great Brunello’s specially when you get it really great vintage. I think back to 90 Brunello as the vintage that really kind of made me a wine man. You know a vintage that was so special but, there’s this underlining kind of currant of released point of like $10.00 to $20.00 blends or Sangios coming out of Tuscany lately. This is one of the real kind of standard wines from that, that cloth that $13.00, $15.00 price point for a nice entry level Tuscan wine. This is the ’07 vintage, the ’06 of this wine I thought was extremely good. I actually remember when I had it, how upset I was that I was into a wine library TV because I thought that was a substantially awesome kind of Tuesday night pizza wine. Let’s see what we got here, let’s all collectively give this a sniffy sniff. Now, let’s get this into your nose, the sniffy sniff action from your end right there was unacceptable. I want this directly against your face because not giving it the proper sniffy sniff is like missing out on so many of the new ones. Now, one of the things that we’re picking up on the nose here is a little bit of like a choc dust component. What you think is very, very obvious. A little bit of a choc dust component, a little bit black liquorish, I get a little cherry, you guys pick, do you just drink the wine? [Laughs] Male: Out of order my friend. Gary: Anybody picking up anything else slow, anything on the nose? Male: Raspberry? Male: Raspberry fruit a little bit of the heat. Gary Vaynerchuk: Yeah a little bit of heat on those as well. I think we have a little floral component. There’s a little bit of lilac. I mean I think its really in my face is the dust. Like that chucky dustiness is really obvious. Let's give it a whirl. Let’s go. Male: Shall we taste it like you taste it kind of in and out of like that. Gary Vaynerchuk: You know I feel like everybody should do whatever the heck they want to do but, that is being said the more you can cover your palate, the more your taste buds are going to be in play, the more new once is your definitely going to pick up. What do you guys are getting on this wine, Jo? Jo: I think it’s spicy. Gary Vaynerchuk: A spicy component? Jo: Yeah. Gary Vaynerchuk: And do you like that? Jo: I do. Male: Well sour cherry. Gary Vaynerchuk: Sour cherry, a green. Yeah try it at the back end. Male: That 0:06:09 to an end and back to the tannins, the grape fruit a little cherry and raspberry. I bet it says plainness as well. Gary Vaynerchuk: You’re getting that spiciness. [Laughs] Male: I take up a little blend. Gary Vaynerchuk: I get a chocolate I must get almost like you do what to take dark chocolate and shred it down until it becomes a dust, right so I really—I think the nose to the palate transcends. I get that chalkiness even if I have a mouth here I grew it a salad cherry quite a bit. Salad cherry, good creaminess, a little chalk dust, I think this wine is showing fairly well. I think its well made, it’s a may be a little quick to creep something on the back end but, not too bad. I love the body I think its kind of substantial body to it. Anything little hit on the back end but not too bad so it’s a little warm on here. I think this is pretty sold wine for $13.00. I’m not upset in it and its short I don’t think it has enormous complexities on the back end. I think really know in the mid palate. It starts come of loosing some of its excitement but, it’s nice I mean I want to see 87, 88 point wine, not bad at all, perfect for like once in my pizza and not about start it all. I’m actually can do videos, pretty okay. I’m trying to remember how it can in 2006. I think it’s just tense to me the same my videos has a little bit more gold for it but not bad. I mean it’s a $13.00 wine. So not bad. Male: It should be the chalk dust that smell and taste to it. Gary Vaynerchuk: A lot of the Sangiovese saying what are the 0:08:32 of the soils in the ground from which were coming to pick you up all this of the—when you think up you can use that means probably five hundred years ago there was eucalyptus, you know planted there. So I mean it gets so much from the 0:08:44 and gustiness a lot from my plan absolutely. Now, we’re going to Aglianico. How many of you here to table have had an Aglianico, raise your hand? All right two good. So we’re expanding palates that excites me Jo, pour and pass. Aglianico, a great varietal from Campaniia. This is Di Majo, 2005 Conto Aglianico. That’s why we roll at $12.00. Aglianico is kind of in varietals that is still traumatically under the radar, the far majority of people that drink wine have never been heard of it, lot of lawn tried it, the price points are extremely attractive. Again wines that really hit that $11.00 to $20.00 price point and tend to be over delivering for the quality. Again I’m begging you, the people watching, all the people outside stop drinking Chianti and all the same do crop when you’ve got wine like this from Campania that are only delivering and because there’s no demand you can still give wines like this for 12 ounce. I promise you if the wine spectator and Parker deciding to get hot on this wines, give them a quality output, these wines can easily stop pushing at $25.00 to $30.00 to $40.00 price range will still happen in many places in the world. Many come to my California Shiraz comes to mind, the Northern Roan comes to mind, so we’re going to make it wine. So please take advantage of the lack of knowledge of the American wines like great now and realize right them and down Aglianico, go out to your store, find some I think you’re already quite, quite happy. Let's give this wine a sniffy sniff. Now this is a very distinct nose totally different than the last wine, this is really one of those wines where the bouquet, the nose is going to be controversial, like people going to love it or hate it as we go on this table I’m sure we going to have a pins. It’s not going to be like – you know what do you think of the nose? Well I just think they would go and its going to hit your over. Remember I do not make this no mentioned fact. Male: The smell is vegetal and a little sour smell or the more is – I can smell it again, it taste like sour. It’s not bigger than the last I really help when it smells in the nose. Gary Vaynerchuk: You like the smell too and find it extremely for because I find ridiculously for.—I want to make dollars to where and inform my mom 0:11:46. You know its just like it’s very aromatic. We got over here. Male: Different enough you can be in 0:11:54. Male: You know guys I have some mechanics, clothing and rubbing in the back. Gary Vaynerchuk: Mechanics clothing is ironically. Male: And we have the gasoline like— Gary Vaynerchuk: You got a kind of a motor oil and kind of you know clothing. Male: Definitely kind of flow aspects right and through unless it will rather guide it for 0:12:18. Male: Daniel stinky much reference, straight out there and – Gary Vaynerchuk: Do you like that or— Male: Kind of dating yeah. Gary Vaynerchuk: I kind of I like almost like the mushroom aspect as much but I definitely take up this top soil, and you can put it on your nose. I mean really does more if we just plant in they go for a rent, a flowers, specially really comes to oneness. There’s also in distinct to main kind of pomegranate red food finger and on, on the nose that’s kind of obvious to me. Growing up with a washing hold, we ate pomegranates back in 0:12:50 is we have all that we were. [Cross talk] So let’s give it a whirl. Valerie? Valerie: I like it. Gary Vaynerchuk: You like it so the nose is not so much but, the point of 0:13:20, why smooth? Valerie: Yeah very smooth. Male: You certainly would try. Gary Vaynerchuk: And its like good for you or bad for you. Male: No I like it, smooth but I do like a lot of it and smell. Gary Vaynerchuk: So you like the flavor and one of the smell. Male: Nice meeting you with full body, grape maintenance and you don’t like to hand it more than it I do. Gary Vaynerchuk: And? Male: And I loved this tannins and its set, we need to meet with this and do a little better with that but its – Gary Vaynerchuk: Are you feeling this wine? Male: Yeah. Gary Vaynerchuk: And consider its $12.00 wine, you can rather have around it. Male: I like the varietal, I got it 0:13:55 and that’s what got you when—a big thing on great and definitely you do the 0:14:01 and see its the most. [Cross Talk] Gary Vaynerchuk: Listen I almost run that – Male The only thing and we really this wines are both of finish I could fell off a little bit and really got up in awful in mid palate, I just sort of – the palate. Full body smooth and 12 bones. Gary Vaynerchuk: So the one thing that I took it heavily on this wine because I think there’s a substantial drive to buckle for it on this wine and I think you will taste it unless you’re 0:14:40 pounded it early. So, I did really like quest of rose petals and mix tobacco on the flavor which I like I agree, I think the mid palate is the start of this wine. I also agree with Cabernet where we got that out of the finish, I want to say to me it’s a cliff wine but definitely it softens up on the finish though I don’t need to dance with some of the people life because that’s going to mix dissolve and smooth. This is really, really good cheese wine. I mean if you’re just interested to simplistic orange cheese and you want to pair wine with that I promise you going out and finding a Aglianico like this, we really do it a lot of justices and not really impress with this wine, again this is a very strong show and once again I think that there is an interesting dynamic going on with Italian Red Wines. I think a lot of people all the way like the best. I mean there’s a lot of people and kind of under rating, I think the minimum wines are good because we’ve been hit with the Argentina milk. And this ones on Sauvignon on blancs South African pino touch. Petit Shiraz, different things there’s been so many wines to the table over the last decade and I do it myself I finally some kind of discrediting or not ping as lot of tension to Italian wines specially you have $10.00 to $15.00 range and this like a Michael Deep two wines easing reminds me that they still would have made pretty damn good wine in Italy, this is another good shock and again for my palate an 88 point wine which I’ve had at $12.00 is very pale when I’m talking about garbage wine which you get so much. I mean we’re talking about 70 to 80% of the wine after a 12 box is disgusting and makes me vomit in my mouth. So you’re talking about two back to back wines from Italy that I think show a lot of favor. Both different but I think show is a lot of different palates and I think the next wine I’m very excited about. Now I also know that most people don’t drink sparkling wine or wine with bubbles at room temperature so be fun and see what you guys think of that but, what we have here is the Gianni Doglia, 2007 Moscato D’asti and I’m very excited about this wine. This is a wine that give each you a little bit and make a little quicker but this is a wine idols like because come of a lot of reasons, the ladies like it so that was all important at a certain part of my career 0:17:23. but, also more importantly this is a sparkling wine that is very well priced you can get Moscato D’asti usually in the $15.00 to $20.00 price range and pairs with an enormous amount of foods. I am only belief and many of you say this, that we do not consume enough sparkling wine in the US and the fact that we treated solely as the salad 0:17:56 beverage, pieces me off. I’m shocked that people that consumed lobster and oyster’s shellfish, salads, things in this nature are not paring sparkling wine with their day to day consumption and if you are eating even pasta a Moscato D’asti could be a tremendous specially with wine sauce, a tremendous friend. Moscato D’asti. Let's give it a sniffy sniff. Male: Do you really do that with sparkling wine. Gary Vaynerchuk: I do but a lot of people don’t and it is a filler, you know I’m not really quite sure what 0:18:37 is you know at all but I mean at some level its just so natural for me to do it Moscato D’asti comes very important in the Vayner last and then traditional sparker wine for champagne but this wine is going to win a lot of fans over on its nose. You like the fruitiness. Male: Is this the other jam and cheese candies from the Indianapolis like that in peach. Gary Vaynerchuk: So honestly, that is a tremendous shock because the tenderness of this wine are peach 0:19:09. [Applause] And very nitchy, have you guys nitchy, you know its impounded to have nithcy food. If you consume wine because it shows up at so many places, I agreed. This has just a heavy flavoring on the nose of those two. Anybody picking anything else up, almost like white peaches, right? Male: Orange peel or something like— [Cross talk] Gary Vaynerchuk: Super tropical. Male: I think I have some type of – Gary Vaynerchuk: Mango, papaya, no its funny about this its kind of like the skillets but not in the I mean red hot and the white 0:19:42. Absolutely its like a tropical skillets, you wrap them in your car a 100 degree day and so I get them all down and like open the plastic and you could smell it, that’s what the smells like. Thank you. Let's give it a whirl. Male: Disagree. Gary Vaynerchuk: Like hard to smell. Male: Now it tastes like spills. Gary Vaynerchuk: I told its visible, what do you think. Male: I think it is really sweet, but I also can feel its warm and I feel if it was not as warm as I feel it ago. Gary Vaynerchuk: Yeah I think that’s a very valid point.Jo? Jo: I like, 0:20:29 Gary Vaynerchuk: You like the sugar? Jo: Again. Gary Vaynerchuk: You like the sweetness. Male: I don’t know what you were pair with it I think it is just sweet and I don’t know what you will rest. I feel like what the job is said. I feel that it is and its hired that will be cut on the sugar again but they’re tasting. Gary Vaynerchuk: I think most initial reaction and whatever just to wrap up on is exactly right, I actually think this is showing extremely for here, I think this wine completely lacks I mean a sedative or whatsoever and so in a weird right no joke this really taste like sugar weather to me. I mean if you think pour and you can’t find who it is and you put ice water and put sugar in it this is what it taste like, write down the wine sugar and it is mere fact and this is an enormously a little bit like a little bit left on the peach juice and so sometimes get but honestly if you took what a peach is like squeeze it and draw up in the lesser sugar worth I think this will taste like I’m battled the best by the lack of acidity on this wine and this wine is really disappointing like really disappointing on my power though, its sweetness and its easy drinking factor is going to let it get away with it kind of. I do these wines terrible. [Laughs] If I score this wine its 71 and the only is getting got into the 70s was at seven level beyond sweety and put a little sugar than the course. Male: it mean that’s of the wine do you even repack this and sell this as a child beverage? Gary Vaynerchuk: As a child’s beverage and might to – I want you to screen those and I think this so lacking in backbone and this is as a jelly fish wines, I mean its just got, its got nothing. Male: To me it s just the stuffy its like some – Gary Vaynerchuk: And it is concerned absolutely. I am pretty disappointed I was pretty dark in for this wine and I buy the others I’m very, very upset. On the flip side the pitchy way for me today is like 0:22:43, is and it is one exploring in the $50.00 Italian wine just a little bit more and drink a lot of Moscato and I think that is something responsible underweighted but that was a great to me it is more exploring I mean ugly on the go, the ugly on the go and it was very interesting tonight and at 12 bones, I’m going to been a little hard on it and it could have been and elevated. Okay guys thank you so much for joining. Thank you Gary. Question of the day. I want you to predict how many touch downs Mark has 0:23:10 this year. I think at 40. You with a little bit of me we are changing the wine world [Applause]