Sex on The Beach Recipe

Gary Vaynerchuk: Rinse. Ingrid Hoffmann: Rinse, rinse. Gary Vaynerchuk: Rinse, rinse. Ingrid Hoffmann: And then I throw out two. Gary Vaynerchuk: And then we throw out two. We waste enormous amounts of wine on the thunder show, which always gets the fans a little. Ingrid Hoffmann: Now I might save you the Vodka. Gary Vaynerchuk: Matt zoom in real quick what you’re going to see here on our, well now were going to miss it and then. Ingrid Hoffmann: Keep it on it. Gary Vaynerchuk: Got it. Ingrid Hoffmann: Pour here a little bit. Gary Vaynerchuk: Verdejo. Ingrid Hoffmann: Yeah. Gary Vaynerchuk: Very popular white wine varietals. Ingrid Hoffmann: Flowery. Gary Vaynerchuk: Very flowery, yes, and let’s get into to chorizo and tell us about this. Ingrid Hoffmann: We have type of chorizo. We have, of course this are Spanish chorizo which are cooked not be confused with the Mexican chorizo or 1:02 chorizo is which come raw. So this is a cooked chorizo that you find in the paella’s you find this, this is a typical tapa and wine chaser in Spain. So and what’s nice is that it’s got condiment and salt so it’s nice to find the right thing to chaser it in. Gary Vaynerchuk: Let’s what were going to try to do with it is 1:25 16 U.S bones 90 points sparker, pre flections of vineyards. Very, very serious white wine from Norweta and I’m sure I never have to fail. But not really. Ingrid Hoffmann: Yes, I have actually and you said that this one is from Norweta. Gary Vaynerchuk: Yeah. Ingrid Hoffmann: Okay. Gary Vaynerchuk: So let’s give it a sniff-sniff. Ingrid Hoffmann: Sniff-sniff-sniff-sniff I’m sniffing. Gary Vaynerchuk: This smells good. Ingrid Hoffmann: Now each time I went out with a glass of white wine, I haven’t been ready not wearing the sky you must smell it because all the little girls are going to call and complaining. Gary Vaynerchuk: That’s right, that’s right they don’t want to teach the up coming wine drinkers of America. Ingrid Hoffmann: Future alcoholics no kidding. Gary Vaynerchuk: What do you think of what’s going on the nose here. Ingrid Hoffmann: Oh, I’d like this, I loved this. I have to say that I was not crazy with the Albarino because I am in-love with this recipe of Albarino. Gary Vaynerchuk: Which one do you know. Ingrid Hoffmann: That I really, it’s called 2:27. Gary Vaynerchuk: Yeah. Ingrid Hoffmann: Rios, it’s from Buthai has not a big difference love it, love it, love it cheap wine and delicious this has great balance this is amazing. Gary Vaynerchuk: This is really good. Ingrid Hoffmann: This is really, so this is the one that you use, you know, it’s funny because you’ve actually used the lightest wine for the heaviest food. Gary Vaynerchuk: Yeah, this is a very interesting plate for me I honestly like all this other stuff is very fun. But this is an interesting play the majority of people when they pair chorizo, pair it with red wine the majority. Ingrid Hoffmann: Of course. Gary Vaynerchuk: And so I always thought that was fascinating, I’m always looking for how do I break the rules. How to mix it up, that’s what I like to do Ingrid. And so what I did was I went out and tried a lot of Spanish white wines, trying to find what would work and what they hold has done really well. Especially with high acid and this hasn’t, are you struggling to get what you needed. Ingrid Hoffmann: Because I’m licking my hand, I’m sorry guys. Gary Vaynerchuk: So the one on the left is a different from the one to the left. Ingrid Hoffmann: Yes. Gary Vaynerchuk: Any major difference? Ingrid Hoffmann: This is probably more vinegary and this is spicy. Gary Vaynerchuk: I love chorizo. Ingrid Hoffmann: Not one this one is not spicy, this is spicy to it just more vinegary. Gary Vaynerchuk: All right we’ve got them on our pallet now try it. Ingrid Hoffmann: But attack from the white wines this is the mildest one. Gary Vaynerchuk: It’s the lightest in body but he highest in acid and unlike the acid we saw in the Albarino its complex grew out in acid and to me it exenterates the flavors of the juice. Ingrid Hoffmann: This is perfect. Gary Vaynerchuk: To me it really brings out what’s going on in the chorizo. Ingrid Hoffmann: Yeah but you just sort of completely demystified everything that always kind of what you think. Of bearing this is the strongest thing we’ve tasted. Gary Vaynerchuk: Right. Ingrid Hoffmann: And it’s the mildest lightest wine. So I would have thought that it would have been the other way around. Gary Vaynerchuk: Yeah, I mean to me that’s. Ingrid Hoffmann: And I like the combination. Gary Vaynerchuk: You like it. Ingrid Hoffmann: Yes. Gary Vaynerchuk: I mean to me it’s there’s no right or wrong, right? Ingrid Hoffmann: Of course. Gary Vaynerchuk: But there’s people that aren’t exploring and trying different things, just because this may not be what on paper sounds right, to me it really the wine here play a second field to the chorizo. And helps it out. Ingrid Hoffmann: Explode on out. I would say that so far from the whites this definitely is my favorite. Gary Vaynerchuk: I totally agree, I think this has a gorgeous like olive oil type complexity on the back end great floral, white flower almost like dandelion kind of flavor. Some on the front and end, a little lemon peal, great like apple core mid-pallet warm finish I think parker or whatever if you just probably chain our 90 points wide advocate. I totally agree with it, it was 99.1 tap point and at 16 months, what, it is a very serious play in my opinion, good job. Ingrid Hoffmann: You saw this on this website. Gary Vaynerchuk: We do. Ingrid Hoffmann: I’m ordering this, this is going to be Christmas wines. Gary Vaynerchuk: 5:32 Ingrid Hoffmann: Yeah, oregano. Gary Vaynerchuk: Good stuff. Ingrid Hoffmann: Gary, this is the wine library. Gary Vaynerchuk: Yes, absolutely, let’s move on classic cheese. Ingrid Hoffmann: The Manchego. Gary Vaynerchuk: The Manchego, I mean this is like. Ingrid Hoffmann: Must I throw this out to you. Gary Vaynerchuk: Yes, you could drink it, it’s up to you. Ingrid Hoffmann: Drink it, drink it I’m going to save it mean while then. Gary Vaynerchuk: Good idea. Ingrid Hoffmann: Okay. Gary Vaynerchuk: All right let’s up, now where going to kamiak. Ingrid Hoffmann: Have you ever had one kamiak. From kamiak, no I haven’t. Gary Vaynerchuk: Okay tell us about the manchego, why do you love it so much. Ingrid Hoffmann: Manchego is dry, it’s salty, I would say that it has a little bit of sort of like an oaky type of flavor in the back and you smell it again. Gary Vaynerchuk: Good that’s good, while you're smelling wine here 12 bones a 100% 6:21, very popular wine, very sought after people love the price and 90.1 like 12 bones I mean very serious stuff. You know, a lot of people love the wines from 6:31 we have 6:32 on the show last week and you know what he was saying about this region and so very popular ones, very big ones. Ingrid Hoffmann: And tell me what I think of red wine of Spain I always thinking that ryoha. Gary Vaynerchuk: Yeah, I mean. Ingrid Hoffmann: And then they ask me “Why” then because they just market it. Gary Vaynerchuk: Sure I mean that’s the break. Ingrid Hoffmann: Yeah. Gary Vaynerchuk: I mean ryoha is the classic region but what’s happened over the last eight to ten years in is amazing toto and huwian and so many other places. Ingrid Hoffmann: It smells like a liquorish. Gary Vaynerchuk: Big time, by the way that was big for you, I mean that was by far the biggest note that you make, yes packed yourself up. there you go absolute this wine, you know, time and time again I didn’t -- Ingrid Hoffmann: Smells yours too. Gary Vaynerchuk: Oh. Ingrid Hoffmann: On the neck, okay I was just thinking, okay awesome, awesome, awesome, see now guys, you know, this conception of women not knowing anything about wine just so you need to do is smell. Gary Vaynerchuk: Just watch that move. Ingrid Hoffmann: Yeah, it does liquorish. Gary Vaynerchuk: It has huge layers. Ingrid Hoffmann: Like Dutch liquorish, like a candy. Gary Vaynerchuk: And again tons of candy type flavors above that almost like black current, blue berries, very dark fruit come in, coming through and also a little chalky on the nose. Let’s give it a whirl. Ingrid Hoffmann: Oh, I like it, girl on their wad, Cornie I’m saving some for you, I’m saving the bucket. I actually show you our take from the food network, that’s the most. Gary Vaynerchuk: How do you like that? Ingrid Hoffmann: You know, its funny because now I don’t smell the liquorish anymore after it hit your pallet. Gary Vaynerchuk: Really? Ingrid Hoffmann: And I also have the cheese. Gary Vaynerchuk: It still give the chill liquorish, did you have a cheese already. Ingrid Hoffmann: Yeah, why it wasn’t. Gary Vaynerchuk: Come on you saw that I didn’t see it, now let’s stop the cheese Ingrid. Ingrid Hoffmann: I thought I was supposed to. Gary Vaynerchuk: You’re more than welcome to. Ingrid Hoffmann: That’s why Pelham just sinking been my mouth all day. Gary Vaynerchuk: What do you think about this pairing? Do you think the red old pear and cheese little much. I’m a little worried just a hair on my pallet it might but other wise I think it works extremely well. Ingrid Hoffmann: I don’t smell the liquorish in there. Gary Vaynerchuk: Gone. Ingrid Hoffmann: Maybe it’s because the cheese, is it because of the cheese is strong? Gary Vaynerchuk: It’s possible I mean I’m not sure maybe your nose got clammy, it’s possible, Matt. To me there is a gorgeous red fruit components to this wine that brings a lot of thunder on the mid pallet. The cheese bounces really well I think the red wine is a hair powerful for cheese from my pallet. Ingrid Hoffmann: I think the two things are very powerful because they’re bouncing back in your tongue it’s gotten salty everything’s gotten more intense. Gary Vaynerchuk: I agree. Ingrid Hoffmann: Like in the others if, it was the opposite. Gary Vaynerchuk: I agree it think this one, might be a miss for me, I mean I think that you know, where is everything else became a cohecent unit this is like a stormy relationship. The both units are perverted. Ingrid Hoffmann: It’s the kind I know. Gary Vaynerchuk: Well that maybe you’re very comfortable with this pairing. It really feels like the -- Ingrid Hoffmann: It is strong. Gary Vaynerchuk: Buying nuts, yeah. Ingrid Hoffmann: The other one is really what I thought was very interesting was how the other two kind of leveled out and gave you ease this continues. Gary Vaynerchuk: Yeah, I agree. Ingrid Hoffmann: Working in. Gary Vaynerchuk: I agree, I agree all right let’s move in to the final thing. Ingrid Hoffmann: I continues just like the storm in relationship. Gary Vaynerchuk: That’s true they never end do they? Ingrid Hoffmann: They never end. Gary Vaynerchuk: Let’s pour it out. Ingrid Hoffmann: That’s it. Gary Vaynerchuk: All right now at this side here, we have a little ice. Ingrid Hoffmann: Just tell me what I’m supposed to eat or not. Gary Vaynerchuk: Don’t eat the fennel yet but tell us why the fennel is here. Ingrid Hoffmann: Is this a jet’s oh, no, this is not a jets. Oh, because aren’t you the huge jets fan. Gary Vaynerchuk: Yes, I’m a huge, you thought that was jets fennel, that was. Ingrid Hoffmann: I’m a woman. Gary Vaynerchuk: Right, right, let me rinse your glass for you. all right tell us about fennel. Ingrid Hoffmann: Can we rinse it with water. Gary Vaynerchuk: You know what they’re going to love you for that, I get at least five to ten comments. Ingrid Hoffmann: I think the word is right. Gary Vaynerchuk: Why are you wasting so much wine? Ingrid Hoffmann: Let me tell you something I grew up in a third world country, you know as to -- Gary Vaynerchuk: I grew up in a very low means as well. I came from Belarus former Summit Union that was worst than the third world country. You know with eight years to get a telephone. Ingrid Hoffmann: Oh, God. Gary Vaynerchuk: Yeah, so being careful and ready. Ingrid Hoffmann: Okay. Gary Vaynerchuk: All right tell us about the fennel and why were they. Ingrid Hoffmann: The fennel, now the fennel is liquorish I personally adore, adore, adore, it’s one of my favorite things just like avocado and mango. What I like of fennel is again I used it a lot whether it cooked or whether raw. I think that it’s from, you know, when I had to think “Okay, which foods do I bring for you to care to?” it was one of those that has a very distinctive flavor you’ll either have fennel lover or fennel haters. There’s no one that feels so, so about fennel. Gary Vaynerchuk: No middle of the ground fennel people. Ingrid Hoffmann: There’s no one out of fennel middle people. Gary Vaynerchuk: All right, so let’s just like. Ingrid Hoffmann: It was just like there’s no middle of the ground cilantro people. Gary Vaynerchuk: That’s true. Ingrid Hoffmann: And that’s the one thing I do with mine. Gary Vaynerchuk: I was going to asked her, yeah. Ingrid Hoffmann: And I see, I -- Gary Vaynerchuk: It is the one flavor in the world, I would eat monkey brain I will eat anything, anything. Ingrid Hoffmann: You’re one of those. Gary Vaynerchuk: That’s a lot but I got to tell you this cilantro just like 11:49 which is one of the only other things that I’ve ever came across that I was kind of like not tie on and then now it’s the only thing I want when I eat sushi. Same thing happened with cilantro at first I really struggled. Ingrid Hoffmann: What does it taste like? Gary Vaynerchuk: Devastation like just the whole world like you know, but now I really, really gravitate towards it, I jumped that hurdle. And now I can honestly say there’s nothing out there that I don’t like but what are the percentages of cilantro was it 50-50? Ingrid Hoffmann: You know, I don’t if it is 50-50 I can tell you that I’m addicted to cilantro and people here love it, love it, love it or hate it. Gary Vaynerchuk: Hate it. Ingrid Hoffmann: But I have a very interesting. Gary Vaynerchuk: But Matt like it. Ingrid Hoffmann: Like it, I have a very interesting story. I used to have this friend who use to I always used to be so mad when he would like “Please don’t put cilantro in the food”. And I’m like going to say “You either eat my food or you don’t” and he would always tell me that it taste like soap and I would so mad. And day doing research on cilantro I come across a document from some research society diversity. Where they actually proved that people that tell you that cilantro taste like soap is because they actually does taste like that to them because they have a gene that makes them tasted it that way. Gary Vaynerchuk: It never taste like soap and have it? And have it tasted like soap for me I would have been a fan, because I admired soap. I’m fine with soap, all right now let’s do it on the wine. Were totally getting side track, the Briccotondo Barbera from Piemonte 11 US bones a very big fan of vodka they have a great I think Italian Red Barbera’s from our very under priced. You know $8-$15 a bottle you can get a lot of value and again bottle isn’t just going to play it’s got that whole liquorish thing going on. Ingrid Hoffmann: Yeah, yeah. Gary Vaynerchuk: I think it’s a good pairing let’s give this a sniffy-sniff. Ingrid Hoffmann: Okay. Gary Vaynerchuk: Smell it. Ingrid Hoffmann: Sniffed. Gary Vaynerchuk: To me this smells like a red twisters and like plump flavor in those. Ingrid Hoffmann: The red twisters, pretty you sure. Gary Vaynerchuk: You got that right? Isn’t that in a while? Ingrid Hoffmann: Yes. Gary Vaynerchuk: Crazy right? Ingrid Hoffmann: Yes, totally red twister and that’s funny. And you know what also like the new M&M flavor it’s like a cherry. Gary Vaynerchuk: I like that, I like that it’s a gorgeous nose let’s give it a whirl. Now what this has that I like is almost like a milk chocolate. Ingrid Hoffmann: It does, yeah. Gary Vaynerchuk: Liquorish thing going on even on the pallet that’s why I think it really pairs with -- Ingrid Hoffmann: Here in the front. Gary Vaynerchuk: Yes, in the mid and then on the finish it just kind of creams out. Ingrid Hoffmann: Yes. Gary Vaynerchuk: Taste the couple piece of fennel now and try this wine I’m very fascinated about what you think. Ingrid Hoffmann: This Barbera is that would that be the same as a Barbaresco like in that family, it that where Barbera’s. Gary Vaynerchuk: Barbera’s, yeah, Barbaresco are great and so are Barollo it’s from the same area but this is more of an entry level type of wine. But then what you get -- Ingrid Hoffmann: You spit them on right. Gary Vaynerchuk: Those are nebiolo based wines this is about a bit of different great varietals. Ingrid Hoffmann: Okay. Gary Vaynerchuk: Same region, all right now fennel it up, now let’s try the wine. Ingrid Hoffmann: That one. Gary Vaynerchuk: This one’s a good wine, this one -- Ingrid Hoffmann: You said it and what is the retail on this. Gary Vaynerchuk: 11. Ingrid Hoffmann: 11 wow, that’s really good. Gary Vaynerchuk: Yeah, no, times are tough and very good values. Ingrid Hoffmann: Absolutely, at first very dry. Gary Vaynerchuk: And then. Ingrid Hoffmann: And then it’s starts going into cherry through the sides. Gary Vaynerchuk: Do you think of pear as well or not good? Ingrid Hoffmann: Not sure. Gary Vaynerchuk: Not sure, for me this is really like I like it a lot I feel like it’s liquorish un liquorish. So it’s like liquorish where, you know. Ingrid Hoffmann: Yeah. Gary Vaynerchuk: So I like that, I like, I agree with you sour cherry on the mid palate to me this is a really good pairing it works for my palate quite a bit but you know again, you know, this right I mean. Ingrid Hoffmann: It stays of course. Gary Vaynerchuk: Like I tasted soap, I mean if he was jerk, he was right. You were the jerk. Ingrid Hoffmann: Exactly. Gary Vaynerchuk: Nobody likes that so I never assumed when there’s things I like for example the last pairing really compliment that. Ingrid Hoffmann: I like the contrast, pairings that you’ve done in the sense that they done necessarily opposed but that they go here everything stays the same. Gary Vaynerchuk: Right. Ingrid Hoffmann: There isn’t. Gary Vaynerchuk: Got it. Ingrid Hoffmann: It’s. Gary Vaynerchuk: Straight. Ingrid Hoffmann: Flat line, flat liner. Gary Vaynerchuk: This was a lot of fun we got to eat. Ingrid Hoffmann: Now this is what year. Gary Vaynerchuk: This at 2007 so it’s a heir young. Ingrid Hoffmann: So now in red wines. Gary Vaynerchuk: Yeah. Ingrid Hoffmann: Which is a great and this is asking. Gary Vaynerchuk: Yeah. Ingrid Hoffmann: We need to learn right, we were the wine expert here. Which is the type of grape fanzines in red wine that you would say holds it’s best to collect. If I were to say I want to certain becoming and I’m looking at collecting wine, what is the wine that one buys now to consume in 30 years. Now that is a 20 I’m not sure I’m going to be around in 30 years considering I’m 43. I would have buy that I want to drink it. Gary Vaynerchuk: Bordo. Ingrid Hoffmann: A Bordo. Gary Vaynerchuk: Bordo is a blast. I mean just like when you cooked with those old margous in the pits, you know. Ingrid Hoffmann: Yes. Gary Vaynerchuk: Difference for a different time Bordo is the last they have a pedigree they have the 17:21 to last for 15 to 30 to 50 and you buy those. Ingrid Hoffmann: And those are at least first grapes. Gary Vaynerchuk: First growths you mean. Ingrid Hoffmann: Growths, yeah. Gary Vaynerchuk: No not necessarily you could even buy $30 to $60 Bordo’s especially from 2005 and even 2006 now it will last for a very long time. So it really just comes down to the pedigree of vineyard I mean there is Bordo that will last long time. Cabernai does well, red wines last much longer. And red wines of high quality and heavy tonics that bitterness is you friend when you want to see it. Ingrid Hoffmann: What’s going to last. Gary Vaynerchuk: Absolutely, that’s the backbone, that’s the structure that allows the wine to last. Ingrid Hoffmann: And what’s the story of the caps don’t they say that caps generally that you should in hold the born in 12 years is that a myth, have you heard that? Gary Vaynerchuk: No, I mean I have heard a little things like that here and there but you know caps, yeah, that’s through window. It took 15 years, the great ones can last 20 to 25 years. So Ingrid thank you so much for being on. Ingrid Hoffmann: Thank you so much for having me and getting me a little tipsy. Gary Vaynerchuk: But you have to asked the question of the day, as the guest you have to asked the Vaynerchuk show right now a question that they will answer in the comments below, fire it away. Ingrid Hoffmann: A question, you took me for a little quite I was going to asked. Gary Vaynerchuk: That’s what I do. Ingrid Hoffmann: Can I asked anything I want? Gary Vaynerchuk: You could asked about the weather, anything in the world. It does not have to be food or wine related. But you have to fire away now. Ingrid Hoffmann: Do we edit this? Gary Vaynerchuk: No, absolutely not any question. Don’t worry it’s not even close to the longest pause yet, it’s fairly 4 to 5 minutes away. Ingrid Hoffmann: What question am I going to ask you guys, I don’t know guys help me out, let see. Okay, I would say that, I don’t know. Come on Gary. Gary Vaynerchuk: I mean it could be food and I could be anything just put a question mark at the end of it. Ingrid Hoffmann: Okay, if you guys have, because I have so many more questions regarding wine and I could probably if I had hours with this guy I would asked him. Gary Vaynerchuk: Which is available. Ingrid Hoffmann: I would pay him all the foods that I really eat and cook with to really even give me more ideas of all this parents so if you guys can think of great Latin ingredients that I didn’t bring with me today. And that we all want to know how to pair it with wines then bring then in and if you guys want to get great lots and recipes. You said I could say anything I want. Gary Vaynerchuk: Yeah, you got the floor. Ingrid Hoffmann: Visit my website. Gary Vaynerchuk: I love her, I love the hustle, I love you fire the web we’re going to link this all up on it. Ingrid Hoffmann: Our recipes for those wines that he is going to suggest, go to SimplyDelicioso.com or IngridHoffmann.com and all my recipe’s are there or better yet go to the bookstore buy my book. Gary Vaynerchuk: I love this woman. Ingrid Hoffmann: Simply Delicioso or watch me. Gary Vaynerchuk: Oh, my quick on my watch, well come on see I told you he is a looser. He really makes the show on. Ingrid Hoffmann: Or you say thank you. Gary Vaynerchuk: Your welcome. Ingrid Hoffmann: That’s just over. Gary Vaynerchuk: Yeah, yeah well you can keep going if you like, that was way incredible. Ingrid Hoffmann: I’m terrible guys, watch my food network show and I love you guys. Gary Vaynerchuk: You with a little bit of me we are changing wine world.