Taming the oak monster.
July 4, 2007 3:39 AM   Subscribe

Put off by the stuffy old world of wine? Try watching Gary Vaynerchuk's Wine Library TV. (Bewarned: you might end up a Vayniac.)
posted by progosk (16 comments total) 3 users marked this as a favorite
Also: his recent acquisition of Cork'd (previously) pretty much sets him up as Mr. Wine2.0.
posted by progosk at 4:15 AM on July 4, 2007

Though Gary is a hoot, he is reviewing the wines he's selling, which makes him pretty much the opposite of Nader-inspired Robert Parker.

Also, Cork'd is horrible. Cellartracker is amazing and free.
posted by chrisgrau at 6:29 AM on July 4, 2007

Parker is Nader-inspired? That's not what I took away from Mondovino...
posted by progosk at 6:53 AM on July 4, 2007

While I like Mondovino, it is far from unbiased. If you'd like to read a ridiculously exhaustive discussion of that film and its biases, see:
Mark Squires Forum: Letter from Nossiter (and replies)

For a flattering (but still accurate) treatment of Parker see the article by William Langewiesche that appeared in the Atlantic Monthly. Reprinted here:

Alternatively, google "Robert Parker" and "Ralph Nader" and you'll find numerous reports of him explicitly citing Nader as his influence....
posted by chrisgrau at 7:25 AM on July 4, 2007 [1 favorite]

Damnit! I knew someone would beat me to it!

You win this time, progosk... but you better watch your back!
posted by CitrusFreak12 at 8:00 AM on July 4, 2007

I recently made a 'Salsify and Sweet Potato Terrine with Two Enriching Vinaigrettes' (with some substitutions). The wine notes were as follows:
The full, rich taste of salsify seems heightened by a smoky aspect, suggesting this attribute in the potential wine. Full-bodied, dry, somewhat oaky wines like the Chateau de Beaucastel Chateaunneuf-du-Pape Blanc Roussanne Vielles Vignes with some age will be magnificent, as the earthy aromas and full flavor of the wine matches the terrines heartiness, which the truffle seems to enhance. We can also endorse bigger white Burgundies; the almost diesel-like style of a Leroy Puligny or a Jobard Meursault would also be exciting.
In the absence of a Leroy Puligny or a Jobard Meursault can anyone suggest a diesel-like style of wine?
posted by tellurian at 8:12 AM on July 4, 2007

In the absence of a Leroy Puligny or a Jobard Meursault can anyone suggest a diesel-like style of wine?

I was watching one episode earlier this week in which he described a wine that was similar to "petrol." Very specifically not gasoline he said. He meant this in a good way. I'll see if I can find it.
posted by CitrusFreak12 at 8:17 AM on July 4, 2007

as regards the supposed democratization of wine by Parker: i prefer the more radically honest (but by no means less genial) approach of Luca Maroni (previously)
posted by progosk at 8:51 AM on July 4, 2007

Also: his recent acquisition of Cork'd (previously) pretty much sets him up as Mr. Wine2.0.

I see him listed as a sponsor and I see his website has a general look and feel as cork'd, but I haven't seen anything about him acquiring cork'd... Can you provide a link to any more details on that? I'm just curious.

On another note, Cork'd does have some serious flaws and large holes where features should be but I like it. I hope development is continuing but I haven't seen much change in a while.
posted by pwb503 at 8:52 AM on July 4, 2007

erm.. how about the interview linked in Mr. Wine2.0?
posted by progosk at 9:00 AM on July 4, 2007

Indeed, I'd also like a confirmation that Gary bought Cork'd, which I love. To me, Cork'd is to CellarTracker as Basecamp is to MS Office Project -- It's (currently) all about The Long Tail and accessibility.

Disclaimer: I was the designer for WinePriceX, a good idea that was mismanaged into irrelevance, much to my dismay.
posted by freakystyley at 9:14 AM on July 4, 2007

also: Mashable article.
posted by progosk at 9:22 AM on July 4, 2007

"petrol" usually refers to the pungent bouquet acquired by Rieslings after long bottle age, and does not necessarily imply heaviness. I've seen big white burgundies described as "oily" and I'm guessing that what he's after with "diesel" is a sense of full-bodied-ness verging on heaviness. Certainly the wines he names would be intense & full bodied (maybe not so much the Jobard). For a more available and less expensive substitute, you could try a Pouilly Fuisse from someone like Barraud or Verget, or a good California chardonnay like a Mt. Eden (sorry I'm not up much on California wines). If you can afford cote d'or white burgundies but just not Leroy or Jobard, you'd most likely find diesel-like fullness in a Chassagne Montrachet from a premier cru vinyard such as Morgeots or Maltroie
posted by mr vino at 9:25 AM on July 4, 2007

Thanks for the Cork'd/WineLibraryTV confirmation progosk!
posted by freakystyley at 1:22 PM on July 4, 2007

While we're on the subject of unstuffy wine loving I've got to plug an old friend's wine shop, Groezinger has the most bitchin' and unpretentious wine descriptions EVER. Also they've got great prices. And Rick is a damn good banjoist to boot.

For petrol smelling winey goodness, check out Australian Rieslings, they're fairly known for it.
posted by Jawn at 5:02 PM on July 4, 2007

When I was in college studying enology at UC Davis, a group of us students got together for a tasting to try and pin down a standard for that "oily" character that rieslings take on with age. This whas about 20 years ago, but I seem to remember 3 in one oil being the closest. We had several to choose from, and off the top of my head I remember sewing machine oil, and WD40 included as well. Ahhh science!!!
posted by Eekacat at 5:52 PM on July 4, 2007

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