Red and Whits Wine Comparison

In this wine Video Gary tells you how you can join in, in the tasting and shows some difference between these red and white wines.

Hello everybody and welcome to Wine Library TV. I am your host Gary Vaynerchuk. And this, my friends is the Thunder Show AKA the internet's most passionate wine program. And this is a lot of fun. This episode is super special for a lot of different reasons, mainly because I’m giving a huge shout out to my big boy friend—he’s a great Vayniac wine crazy, big shout out, belated happy birthday to you. But also because you know these three wines and I’m going to drop a little bit of a bomb. Dad, I love you very much. And because I’m going to drop a little bomb on you, we have relaunched cork’d.com. C-O-R-K-D.com, you need an account because every Friday, I am going to let you know which wines I am going to do to the best of my ability. Kuhuna gave a great and called me out. He said—keep up with this. He might not be wrong. We’re going to try. But more importantly, a lot of you right now at home or if this is a Saturday, you have one of these three—two of these three or all three of these wines in front of you. Now, down below, you may see ‘review on Cork’d. I want you to click it; every one of you to click it and leave your review. It will be fascinating to see how my scores interact with yours. You guys always know what I say. I don’t know what you say so, an amazing opportunity. Mott, link up Cork’d.com. Scroll down. Let’s do that Mott also with the link ups. Can we start having the pop up in the middle of the videos? I like them. They do? That’s so good for me for watching that. So, just Cork’d.com just popped up. Now, it just linked below. Thank you. So, I want you to leave your score and your review and by Sunday night, when I’m cheering my 16 to 14 Jets victory Mott. I am getting bossy now, it was giving me—and now I’m clicking of three now. I will absolutely be able to see all your tasting notes. Hopefully 50 or a hundred of you that’d be really great to see the aggregated score, Cork’d is going to be a lot of fun. I’m leaving scores in their reviews. Hope you guys do the same. And please check that out. So, let’s get into the first wine while we give a shout out to Chris Lewis who is a pimp and Candra, big shout out. You rock. Do some shout outs. Take care of them. Oh! And also Mott, they’ll link up right here, Crash Cancer and Paulo Alto this Sunday in California in Palo Alto from 12 to 6. A great event; great people behind it, so please support that. Mott, let’s link that up as well. Chehalem 2008 3Vineyard Pinot Gris, US$19.00, 88 points, Jay Miller. And let’s see what is going on here. Let’s see what is going on. It’s good to be in—all by myself. I like this, you know. I am not bothered with anybody else, just our classic style. It’s a lot of fun. It’s fun to be with you guys. All right, sniffy sniff. Nice freshness on the nose. I get a little bit of like a spritzy kind of pear component. You may notice your bottle’s doing the same thing in my nose which is freezing up. You see that? Great acid coming through. A little freeze action. Getting that at all Mott? A little bit. Now it’s kind of like settling down.19 bones, ironically, interesting episode. The white wine is more expensive than the red wines here today. So, a little bit of pears. It’s pretty pair; kind of component through it. There’s also like a—there is like this candy that is like a—it’s like a clear white candy. Kind of looks like this color. I don’t know if it’s a melon or what it is but it kind of smells like that. A little bit for me. I don’t know what the flavor or the name of that candy is that I am trying to pinpoint for you. It’s almost like a—trap not holes. Let’s give it a whirl. Cleary when you’re tasting this one, you’re getting this melon component. You’re getting a big acid in the backend and you’re getting that—kind of thing going on, sharpness, great acidity. But there is like this cantaloupe melon component that you’re getting on this wine. So as you’re tasting it, I wonder if you’re picking up on those new ounces. Also, there is a little bit of a sugar cane and like a white flower kind of sensibility to this wine; very floral on the third quarter action of this wine. Good, good ripe acid on the backend. It’s pretty solid. I think—so I would score this an 88.1 as well but if you’re at home right now and you’ve got this wine in front of you, I do highly recommend pairing this with you know, shellfish, shrimp, langoustine, steamers, light salads. A very, very high acid, clean, delightful little bugger but is not really in a position to have the weight or the oomph to it to compete against big foods. So, really I drink by itself on the porch, enjoy it for the rest of the evening here on a Friday, Saturday or Sunday or pair it with light shellfish type foods. 88 points, good acid, lacking a lot of the oomph excitement that I was hoping this wine had. I threw it in here because the recommendation of several, it’s a little less exciting that it may made it out to be but it’s a solid bottle wine. Let’s move on. Zen of Zin 2007, Old Vines zin from Ravenswood. US$11.00. I wanted to add this because a couple of people also talking trash about how good this was. And more importantly, if you liked it, I knew it would be widely available. And if you liked it, I felt this could be a great plate for a lot of you for Thanksgiving at 11 bones. And let’s swirl it around. Let’s give it a sniffy sniff together. And on the nose you get a little bit like a burnt rubber kind of component, clearly; kind of chalky and cave-like a look. You know it just kind of moist and damp, dark. A little bit of a toffee kind of flavor coming through as well here. A little coco espresso kind of beer they go in. Oh no, I am not that aromatically excited but kind of solid. Let’s give it a whirl. A medium body wine. It doesn’t massively excite me. I don’t want to jump in the camera and give you a hug. You know pat on the—correct it of course you know—but it’s got some fruit; little black candy, kind of like blackberry candy thing going on. Not bad. You get that tobacco kind of thing. Are you guys picking up a little bit on this like beef jerky meets tobacco black cherry thing going on. Not bad. Medium body. I’d score this wine 86plus points. I think it’s pretty decent for 11 bones. I don’t hate in any shape. I get a little vanilla, on the back end as well. And it probably ranks better than a lot of kind of entry level $8.00 to $12.00 Zins in the market. So, good—Peter from Minnesota who desperately want to meet and taste this wine. Big shout to you and I am impressed with this wine. I could see pork and you know ribs. I could see this being great with BBQ ribs Mott. Are you okay with the BBQ ribs? There’s a BBQ ribs kind of thing so, not too shabby. I like it. Better in my thought it was going to be. Nice. And finally, a wine that have a lot of excitement for. A wine that through the years has been you know the ’94 vintage of this wine, ’97 of this wine has sold 4 million cases of. This is the Allegrini Palazzo Della Torre. The majority is this labels of the grapes here or the Corvina and the Rondinella—Rondinella grape. This is clearly from the grape Amarone style type wines from Veneto. Great new package for them. First time I’ve seen this, 16 bones, 90 points, Antonio Galloni. So, if you’re a fan of you know the Valpolicellas and the Amarone style that dried raisin kind of flavor profile, these wines tend to be very good, 16 bones, great, great dark color. Let’s pour a little bit out for the Vayniacs that couldn’t be here with us—a long time now. I think I just ruined my shirt. Did I get you too? Sorry about that Mott. Sniffy sniff. Now, it gave me some dark chocolate on the nose, a little stick of fight action. I know if you’re getting of that sweaty sock that is coming through, only it’s like you ran a couple miles, pulled off those stinky socks, you know that smells. A little bit of earthiness, also tobacco, different than the last wine. If you can notice, this is more like soil, right? It’s got like a black soil component but I do smell a little tobacco. Interesting nose. Let’s give it a whirl. Dark, high coco kind of chocolate flavors coming through. Not as raisiny as some people tend to like this wine at but not bad for me. Good medium to full bodied wine. Great length on the finish here; I like that. I do like the black kind of inkiness that this wine—then it makes me think like squid ink pasta; that darkness—but do you like the squid ink? No. Your own prediction for giant’s game this weekend? Please win. Don’t you pick three easy games in a row? Like the chiefs, fair in the NFL but still the chiefs, the—Mott, giants need to be fine all right, I respect that. Good, medium to full bodied wine. Great tenance on the backend. Good ripeness. I do get the dried raisin but I get a lot more black tea then I remember this wine never having before. I like this wine. I like the complexity. I’ll go a point lower than Galloni. I’m going to go 89 points and no 90 pointers in this three bottle batch. I apologize for my palate. We’ll see your reviews in the comment section underneath. But this wine brings a fun. I could say a lot of you going 90, 91, 92; this probably gets a lot of palates very favorably. Allegrini makes great grape wine. Good fruit, good fruit. It might have been harsh, let’s go 89plus. Good wines. Good batch to start with, very different in each palate. I am dying to see what you guys are going to say. So, what I am going to do is ask a very unique question of the day. What is your Cork’d use name? Link it. So, what I am going to do is go through the comments and just click your account because you’ll have your scores there. And I am going to friend you up. I am going to make you my buddy in Cork’d. Other than that, I wish you guys the best weekend. I hope you enjoyed the two part of the last couple of days. I though it was a bum, great wines—pips please check out thecrash cancer link and if you’re in the Palto Alto area of California and more importantly, I wish you guys nothing but health and happiness. You, with a little bit of me, we’re changing the wine world.