Thanksgiving Wine Review

Gary Vaynerchuk tastes some Thanksgiving picks with writer and blogger Tyler Colman.

Gary Vaynerchuk: 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. I’m sure Tyler, you’ll probably link this out until some of your fans on your blog that you’re on the show. And so, I do apologize for the intensity in the beginning of the show but that’s just how I roll. Tyler Colman: Oh, that’s all right. I like it. Bring the thunder baby. Yeah. Gary Vaynerchuk: So, I have a very special guest. I would say probably, you know, older from venography, myself, and definitely Tyler with drvino.com. I would say we’ve been pretty lucky enough. Maybe had some of the bigger success as bloggers or video bloggers in the wine space. And so it’s an honor to have you on the show. Tyler Colman: Yeah absolutely, great to be here and thank you very much. Gary Vaynerchuk: Thanks again. Won’t you tell the Vayner nation who you are and how you roll and— Tyler Colman: Yeah. Gary Vaynerchuk: If we pick up a bunch of new fans for you and all that. Tyler Colman: All right, yeah. My name is Tyler Colman and I write the one blog drvino.com. And we have a good time. We talk about wine and talk about how we talk about wine, talk about—make some wine picks, generally the value side and— Gary Vaynerchuk: And you’re an author? Tyler Colman: Yeah. I have written a couple of books here. Gary Vaynerchuk: Mott, link them up. Two in one year. Tyler Colman: Two in one year. Yeah. Gary Vaynerchuk: That is crashing it. Tyler Colman: That is. Gary Vaynerchuk: Which one came out first? The first one, right? Tyler Colman: But I got to see a little approval yeah, that’s right. Yeah, this one. Gary Vaynerchuk: So, when did this one come out? Tyler Colman: It was released in July 2008 so it’s last year. Gary Vaynerchuk: And this one? Tyler Colman: And this one in November 2008. Gary Vaynerchuk: Got it. It’s hardcore. Tyler Colman: Yeah, it’s good. It’s good. Gary Vaynerchuk: What was the concept behind that? Why two in one year? Tyler Colman: Well, both the—both with different—each one with different publisher and so— Gary Vaynerchuk: I see. So, you switched after the first one. Tyler Colman: No, they are both kind of going at the same time, the first book— Gary Vaynerchuk: And they were okay with that? They kind of knew it? Tyler Colman: Yeah, yeah. The first publisher and first book is based on my doctor—because I wrote my Ph.D. dissertation on the political economy of the wine industry in France— Gary Vaynerchuk: Intriguing. Tyler Colman: And the United States. Gary Vaynerchuk: Very cool. Tyler Colman: And so that’s the basis of that book. One, politics and then the second book is more recommendations oriented. And so in that book, I suggest plotting a seasonal arc to your wine consumption. And changing things up with the season, like if you’re stock in a Chardonnay, Cabernet rot, take it out of that. Gary Vaynerchuk: Kind of like some of the restaurants— Tyler Colman: Change a bit and tie it to—exactly, to local seasonal foods. Change things up and so yes. So, I go to the 12 months of the year and tie into holidays and local foods, seasonal foods. Gary Vaynerchuk: When did you start drvino.com? Tyler Colman: Well, I started it in 2002 actually. So, it was that my Ph.D. dissertation defense party. Everybody is like, ‘Hey, Dr. Colman, where to go?’ And some people are like, ‘You should be Dr. Va because of what you wrote about.” I’m like, ‘Oh, it’s too pretentious. It should be Dr. Vino.’ There is like, ‘Whoah! Dr. Vino’ and so— Gary Vaynerchuk: And that’s it? Tyler Colman: And so one of the my friends went over and he bought me the URL, Dr. Vino right there. He’s like, ‘there’s your graduation present and I like it. Gary Vaynerchuk: Really cool. Tyler Colman: Well now, I got a website. What do I do with that? Gary Vaynerchuk: And this you know 2002, blogging is starting to emerge. Did you know about blogging at that point? Were you—? Tyler Colman: No, no, no. It was like until 2004 election that blogging had a real major impact. Gary Vaynerchuk: It’s a good point. That’s right. Tyler Colman: And so and then at that point, a lot of free software became available—so then I switched over. Gary Vaynerchuk: Sure. Well, I mean there were out there but you know blogger knows guys but some of the— Tyler Colman: Right. Gary Vaynerchuk: You know the WordPress started making its name and things like that. What do you own right now? WordPress? Tyler Colman: WordPress, yeah. That’s good. Gary Vaynerchuk: Big shout out to Madi Moonligbht. He was been on the show a lot. Remember, we drink a little bit of a scotch. You know what? Link that up since he got brought up as well. Okay, great and so it’s gotten really well for you. Tyler Colman: Yes. It has been great. Gary Vaynerchuk: Anything else you kind of what to share about that experience or— Tyler Colman: Yeah, I know it’s really fun, I mean as you— Gary Vaynerchuk: It’s your full time job? Tyler Colman: Yeah, I have a full time one, writer and wine educator. Gary Vaynerchuk: That’s right, you teach at NYU right? Tyler Colman: I also teach in one class at NYU. Gary Vaynerchuk: Very cool. Tyler Colman: And so, yeah it’s fun. It’s a good thing. I love the writing on the web. It’s very immediate, has a broad reach. Gary Vaynerchuk: Are you blogging everyday? Tyler Colman: Oh yeah. Broad reach and it has a very interactive. I think that is really the key the part is that it’s not a monologue, it’s a dialog. Gary Vaynerchuk: No doubt. Tyler Colman: And so everybody gets to exchange views. Gary Vaynerchuk: Preaching to the choir my friend. Tyler Colman: That’s it. Gary Vaynerchuk: Very good. Good for you. And so we got some wine her and you know you suggested some categories. And I think we got three pretty interesting choices. I think they mold extremely well into this time a year. I was happy to see that you are also on the let’s make sure people understand Beaujolais just not Nouveau train, just got a couple of articles about that myself. So, I’m excited to try them. We’ve got really good Riesling and a Vouvray. Any reason why these were kind of the categories you wanted to focus on? Tyler Colman: I think that all of these categories tend to do well with Thanksgiving too. Thanksgivings are difficult, event and meal to navigate in part—in the meal side because the side dishes that are so crazy. Gary Vaynerchuk: Sure. Tyler Colman: And in the even that— Gary Vaynerchuk: Which are so much of the fun. Tyler Colman: Right, right, right and— Gary Vaynerchuk: Are you a side dish guy or you’re excited about the turkey or do you like the other stuff? Tyler Colman: I am more of a side dish guy, yeah. Gary Vaynerchuk: Yeah. I mean, by the way that is how I order food. Tyler Colman: Yeah? Gary Vaynerchuk: Like when Lizzie and I go out, I am usually only in the appetizer section. I’ll usually order— Tyler Colman: Like Tapas. Gary Vaynerchuk: Yeah. I’ll order, exactly. Tyler Colman: Snack lights, yeah. Gary Vaynerchuk: I’ll go three small plates and rarely order a main dish. Tyler Colman: The main, yeah. Gary Vaynerchuk: You know. Tyler Colman: And then yeah, the other side is Thanksgiving is event where you have the relatives and people maybe you don’t know so well or something a big event. Gary Vaynerchuk: Mott gets pissed on things you know. Tyler Colman: Lots of fun, yeah. Gary Vaynerchuk: Yeah. Tyler Colman: But maybe they’re not that into wine. That’s always another factor to consider too. Gary Vaynerchuk: Sure. And that’s where Riesling is probably a nice little play because you’re getting some sweetness. Tyler Colman: Exactly, maybe some newbies so— Gary Vaynerchuk: No question. So, what about just wrapping up before we get into wine, what about the ambition of Dr. Vino like where do you want to see it go? What would you like to see happen over the next five years career-wise? Don’t hold back, this in an interview. Tell us the truth. Tyler Colman: Oh well yeah. I don’t know. I should have prepped for this question coming from you— Gary Vaynerchuk: I’m tough, I mean I’m tough. Tyler Colman: You’re very goal oriented, yeah, yeah. Gary Vaynerchuk: Well, I am. But you know, mine is a very simple goal, just to buy you know that football team. Tyler Colman: Ah! Gary Vaynerchuk: Are you sports fan? Tyler Colman: Well— Gary Vaynerchuk: Tell the truth, it’s okay. Tyler Colman: No, no. I have to admit— Gary Vaynerchuk: No sports. Tyler Colman: Well some sports, some sports. Gary Vaynerchuk: What? Tyler Colman: You know. Gary Vaynerchuk: Running? Tyler Colman: I do. Yes exactly. Yeah. Gary Vaynerchuk: Keep the vibes, nice. Tyler Colman: Cycling? Gary Vaynerchuk: Yeah. Do you follow in? Tyler Colman: So, yeah, yeah. Gary Vaynerchuk: Like when you follow the tour? Tyler Colman: Yeah, I do, absolutely, absolutely. Gary Vaynerchuk: Very cool. Tyler Colman: Absolutely, yeah. Gary Vaynerchuk: And where did you grow up? Tyler Colman: I grew up in Chicago. Gary Vaynerchuk: And you got—you liked wine growing up or did your parents? Tyler Colman: Not, not—I mean my parents didn’t really pour a lot of wine. In fact, Thanksgiving time of year, I do have some sort of haunting memories of them pouring a cold, dark and sparkling Catawba in Thanksgiving but yeah it’s—but no, they didn’t really. They weren’t that into it. I moved to Europe and spend some time in—when I was in college, you know. Gary Vaynerchuk: Yup, where? Tyler Colman: A junior abroad and stuff I lived in France, in Spain. Gary Vaynerchuk: Hit the red spots for that. Tyler Colman: And so yeah, definitely. Gary Vaynerchuk: Because if you made the London choice— Tyler Colman: Yeah, exactly. Gary Vaynerchuk: You may not be here right now. Tyler Colman: And the Dr. Vino. Gary Vaynerchuk: That’s right, pinto. Speaking of which, I am coming to the UK and doing a book signing and doing the poll of greedy show. So Mott, link that up. You got to taste the tough one, thrown a lot of balls at you, okay very good. So yeah, so what do you want to see happen? I mean are you—is the education part exempted writing part, you know. Tyler Colman: I don’t know. It’s difficult time. Maybe I should stick around after the show and you could give me a little consultation, yeah. For the strategy for world domination but no. I mean I think that’s a tough time for journalism right now, obviously. Gary Vaynerchuk: Yeah. Tyler Colman: And for writing and so— Gary Vaynerchuk: Do you feel like you’re more of a journalist or more of a teacher? Tyler Colman: Kind of both. Gary Vaynerchuk: Yeah. 50/50? Tyler Colman: Yeah, 50/50. Yeah. Gary Vaynerchuk: A 50/50—low blend that like— Tyler Colman: Yes. Gary Vaynerchuk: Do you feel like right down the line? Tyler Colman: Yeah, yeah. Gary Vaynerchuk: Yeah and your passion about both. Tyler Colman: Yeah. I think there’s two side of the same coin, really. Gary Vaynerchuk: Could you ever see yours—I agree, could you see yourself ever owning a vineyard? Tyler Colman: No, not that into it, no. I like being a wine consumer. Gary Vaynerchuk: Yeah. Where do you shop? Tyler Colman: Well, I shop at Wine Library. Gary Vaynerchuk: No, no, no but it’s I mean real. I appreciate that but seriously, where do you shop? Tyler Colman: A place in the city— Gary Vaynerchuk: Like? Tyler Colman: I have some map of New York City wine stores on my site. Gary Vaynerchuk: I see. You have a really nice map. Tyler Colman: Yeah and so— Gary Vaynerchuk: You did a good job with that. Tyler Colman: Thanks, thanks, yeah. Gary Vaynerchuk: Yeah. I could see that. Tyler Colman: So, I put—I pinpoint some of my favorites. Gary Vaynerchuk: So, who—so what are that? Tyler Colman: Chambers Street Wines I think it’s pretty good. Gary Vaynerchuk: Real good pips. Yeah Tyler Colman: Yeah, Astor. Very close to where I teach. Gary Vaynerchuk: They’ve done an amazing job. Tyler Colman: Yup. Gary Vaynerchuk: Yeah. Tyler Colman: And so yeah, yeah, very, veryb good. Gary Vaynerchuk: And they wouldn’t really disappoint you? You think like any of the big names, I mean not to razz anybody but do you feel like some of the bigger names or some of the niche store is kind of fall short. Tyler Colman: I think it— Gary Vaynerchuk: I’ve always been—the reason I’m asking this is I’ve been fascinated. Sorry to interrupt. New York is a funny wine market. Tyler Colman: It is unusually— Gary Vaynerchuk: Manhattan, you know. I feel like you know, Zachy’s which is in west is just probably a much better store than anybody really in the city. You know, pricing, what have you? But Astor store is amazing. I was really impressed. I saw that recently. And do you feel like it, you know, do you feel like they’re overrated, underrated it? I guess that’s a real question. I mean growing up—did you shop in Chicago? Tyler Colman: Yeah, yeah. Gary Vaynerchuk: I mean with Sams and Binnys are more attractive stores to me than a lot of New York Stores. Tyler Colman: Interesting, yeah. Different, different scale certainly. Gary Vaynerchuk: Yeah, for sure but different pricing. Tyler Colman: Different pricing too. Gary Vaynerchuk: You know, it’s great as a Chambers are small niche stores going to have these great selections also Binnys and Sams. Tyler Colman: Right, yeah. Gary Vaynerchuk: You know? Tyler Colman: Interesting, yes. No, I don’t know it’s a peculiar market because you can only have one license obviously. Gary Vaynerchuk: That’s right. Tyler Colman: So, there’s no chains in— Gary Vaynerchuk: That’s right. Tyler Colman: New York State. Gary Vaynerchuk: Which hurts the scale at some level right? And the wrench is so high with the pricing. Tyler Colman: I think it’s a difficult question. Yeah. Gary Vaynerchuk: No, I get it. I get it. Do you shop online? Do you buy it from like the — or some of the west coast stores? Things like that. Tyler Colman: Not the west coast stores, no. Gary Vaynerchuk: More of east coast stores. Tyler Colman: Yeah, more east coast stores. But yeah I do like, the communities are shopping online. It’s great. Gary Vaynerchuk: Sure. Tyler Colman: Cheerfully love it. Gary Vaynerchuk: Cool. So, Selbach-Oster ’07 Riesling Kabinett Zeltinger, this is a great vintage as we’ve all heard 90 points from David Schildknecht, 18 bones which is an extremely fair price. Have you had anything from Selbach-Oster before? Tyler Colman: Yes, absolutely. Gary Vaynerchuk: Great producer, right? Tyler Colman: Yup and ’07, a terrific year. Gary Vaynerchuk: Ridiculously good. Tyler Colman: Yeah. Gary Vaynerchuk: Ridiculously good. All right, let’s get into this part of it. Tyler Colman: Terrific. Gary Vaynerchuk: Sniffy sniff time. Tyler Colman: Give it a little sniffy sniff. Gary Vaynerchuk: Absolutely. What are you picking it up on the nose? Tyler Colman: It’s nice. It’s got some. It’s some sort—like gentle tropical fruit notes but also like wet rocks. Gary Vaynerchuk: Yeah, I agree with that. You know it’s funny. I really caught the tropical notes right away. Tyler Colman: Yeah, yeah. Gary Vaynerchuk: Kind of like that guava, you know papaya; very tropical. Tyler Colman: Yeah. Gary Vaynerchuk: A little more papaya maybe. You know, I think when people hear tropical, they’re so often pushed to pineapple because it’s obvious in a lot of wines but this to me even goes heavy on the papaya. By the way, papaya and guava, if you don’t—if you want to be nerdy like us nerds and you know and star fruit, papaya and guava. Three fruits I demand you go out and find. That whole foods—wherever you go and get, you know and those are nose characteristics you find in a lot of wines. Tyler Colman: That’s true. Gary Vaynerchuk: And I think a lot of people don’t—I mean, who’s eating a lot of papaya? Mott. Tyler Colman: It’s not the farmers market. Gary Vaynerchuk: Definitely not. I am a little bit less up. I understand where you’re going with the wet stone. I’m a little bit on the nose on this for me. Tyler Colman: Yeah? Gary Vaynerchuk: But it’s a little—it does have a little like a—it’s like chalkiness, which I find quite pleasant but it’s also fresh. Tyler Colman: Definitely, yup. Gary Vaynerchuk: Just overwhelmingly just fresh. Tyler Colman: Yup. Gary Vaynerchuk: Do you like this kind of nose? Tyler Colman: Yeah, it’s good. Yeah, yeah, definitely. Gary Vaynerchuk: All right, let’s give it a whirl. Tyler Colman: All right. It’s a pleasure to spit in the bucket. The famous bucket. Gary Vaynerchuk: I appreciate it. What do you think? Tyler Colman: It’s nice, good balance. Nice finish, layered. It’s good, $18? Gary Vaynerchuk: Do you feel like it’s lacking acidity? Tyler Colman: It’s a little bit soft. Gary Vaynerchuk: Right. Tyler Colman: Like creamy, yeah. Gary Vaynerchuk: Don’t you think? Tyler Colman: Yeah. Gary Vaynerchuk: I mean I feel like it’s got a little love handle action, which under normal circumstance, I like quite a bit but in my wines especially when I’m built up to get a lot of acid, you know, I am very much into, you know, high acid. I am addicted to acid. Tyler Colman: Yeah. Gary Vaynerchuk: When it comes to wines only. And so, it’s missing a little acidity for me. Tyler Colman: Well, spare tire actually. Gary Vaynerchuk: Yeah I mean, you know what I mean? Tyler Colman: Yeah. Gary Vaynerchuk: I mean how about for you though, for your palate, are you more looking— Tyler Colman: Yeah, I can see that. Yes. No, it’s got—it’s got. Gary Vaynerchuk: For me when I tasted this, I’m like, ‘This is delicious. I like it. I agree with you.’ It is layered which I thought was a great term that you use. I agree with that, pear, apple, papaya— Tyler Colman: It does have that. Gary Vaynerchuk: Pear, apple, papaya, you know, but I felt like I was waiting for on the backend to like hit me. Tyler Colman: Yeah. I know, I see what you’re saying, yeah, yeah. It’s definitely got a little bit more of the sweetness than the acidity but I was going to—both as so many—12:40 Gary Vaynerchuk: Where do you sit on points? Are you somebody that hates points? Are you one of those brave guys that hates points? You know because that’s like the movement now, right? Tyler Colman: Yeah, yeah. Gary Vaynerchuk: That all points are so bad. Tyler Colman: I don’t use points personally. Gary Vaynerchuk: Yeah but do you like review wine on the blog like in— Tyler Colman: Yeah. Gary Vaynerchuk: And what we say, I like it? Tyler Colman: With—yeah. I try to describe it and tell a little bit about where it came from and some— Gary Vaynerchuk: And you won’t give any—you won’t give it a stars or points or anything? Tyler Colman: No, no. I don’t. I just feel that although I understand where they come from. Gary Vaynerchuk: Right. Tyler Colman: That they can be taken out of context too much and so it’s just a point in time, some guy, some woman, somebody was tasting a wine and decided taking notation, you know. Gary Vaynerchuk: Right. Tyler Colman: And use a short hand format and then that gets kind of blown up; I feel a lot of times and that— Gary Vaynerchuk: And it becomes— Tyler Colman: Numbers, that number is— Gary Vaynerchuk: It becomes froze in time. Tyler Colman: As frozen in time and so, yeah. So, it’s I think I understand the intuitive appeal. Gary Vaynerchuk: Nature of it. Tyler Colman: Yeah, yeah, yeah, it’s great. And I understand, you know, why, how it is very powerful and stuff but I think it’s almost become too powerful in a way. Gary Vaynerchuk: No, I think— Tyler Colman: Because it implies plus it implies a sort of precision. They’re that—the mirror may not actually be there, maybe general categories had been. Gary Vaynerchuk: I think you’re right. I mean I think there’s, you know, we talk about in the show quite a bit like you know, it’s tough. I mean these people put all this time and then at these two seconds, here I am with Mott, boom and that’s it. Tyler Colman: Yeah. Gary Vaynerchuk: There’s definitely, you know, I think what needs to happen is just reference points. You know, you know where some of these palates sit. I mean, what I always loved about Parker personally was when I would taste a wine, ‘Boy oh boy’ especially if there’s buyer and we’re trying to get wines like I’ve impress— Tyler Colman: Right. Gary Vaynerchuk: I knew his palate cold and knew like, ‘Oh men.’ Tyler Colman: Yeah. Gary Vaynerchuk: You know this is probably going to get scored quite well and this is the style people drinking—Zins or what have you at the time. But I get it. I think it’s very valid on all front. To me, David overscored this wine a little bit for my palate lacking that acid. And you know maybe the layered appeal for him was high; 92 points, a little hyper for my palate. Do you like score in your head in a way though? Even though you don’t publicly do it too you’re like—not score but do you range it like this is in a high side of what I like? Tyler Colman: No, I don’t. I don’t. I don’t do that. I would say— Gary Vaynerchuk: So, isn’t like communism for you in your mind? It’s like everybody the same? Tyler Colman: Everything’s the same, no, no, no. Gary Vaynerchuk: Okay, just curious. Tyler Colman: They—no, no, no. Definitely there’s great Asians but I think you can achieve that with words. It doesn’t have—it should just be a shorthand I mean. Gary Vaynerchuk: No, I think you’re right. And then I think you’ll elicit a lot of people buzz my chops behind you know on email and say, ‘Dude, not only do you have words, we can see it.’ Tyler Colman: Right. Gary Vaynerchuk: We don’t need that point. Tyler Colman: Right. Gary Vaynerchuk: Stigma attached to it. Tyler Colman: Right, that’s— Gary Vaynerchuk: And I think that’s a very dull point. On the website, you’ve got to kind of do what you want to do, right? Tyler Colman: Right. Gary Vaynerchuk: And for me, you know, maybe because of the sports or what have you or maybe because I grew up when it’s so hard, I like it. I like it and I’m going to score this wine an 88 plus. It’s a nice wine. Tyler Colman: 88plus, all right. Gary Vaynerchuk: 88plusfor me. Tyler Colman: Yeah, yeah. Gary Vaynerchuk: That’s where we’d fall the acid lack is a killer, it’s a killer. Tyler Colman: I think that for wine geeks, the lack of acidity would be what’s downgrading it but I think for newbies like a Thanksgiving and stuff, it kind of makes it even more approachable in a way. Gary Vaynerchuk: I think you wrote about that. Tyler Colman: So, it’s different obvious. Gary Vaynerchuk: I think you’re—though it’s interesting like my dad’s but then even that’s a generalism right? Tyler Colman: Yeah. Gary Vaynerchuk: Because my dad, knowing my dad— Tyler Colman: Yeah. Gary Vaynerchuk: Who doesn’t like white wine and he’s like so weird in a way like that. You know, he loves Seltzer, he does not like still water. Tyler Colman: Interesting, right, right. Yeah. Gary Vaynerchuk: Okay but he’s addicted to Seltzer. Tyler Colman: Interesting. Gary Vaynerchuk: Okay. Tyler Colman: Yeah. Gary Vaynerchuk: I would rather give him a wine with high acid than give him this because to me this is the water version of a high acid’s version being a Seltzer, you know what I mean? Tyler Colman: Okay, right. Gary Vaynerchuk: So, it’s almost like you’ve got it almost I mean it’s that distinct to the bone. It’s like an individual palate. A newbie could love massively, you know. Tyler Colman: Right, yeah, sure. Gary Vaynerchuk: You know what I mean? Tyler Colman: Sure, sure, sure, yeah, yeah. Gary Vaynerchuk: And that’s what makes it fun. Tyler Colman: Right. Gary Vaynerchuk: Okay, let’s move on. Vouvray. Tyler Colman: All right. Gary Vaynerchuk: Domaine du Viking ’05 Vouvray in 91 points wine spectator US$20.00, 12% alcohol. Let’s rinse. Tyler Colman: Which vintage is this you say? Gary Vaynerchuk: This is ’05. Tyler Colman: ’05, okay. Gary Vaynerchuk: Which is a pretty nice vintage, it gives it a little bit more rounded ageing to it than all the ‘07s in the market. Are you a Vouvray guy? Tyler Colman: Yeah. Vouvray is a— Gary Vaynerchuk: Do you like Chenin Blanc? Tyler Colman: I do like Chenin Blanc. I think it’s a great grape. Gary Vaynerchuk: I do too. Tyler Colman: Hugely, I think it’s— Gary Vaynerchuk: I think it’s— Tyler Colman: Hugely underrated—yes. Gary Vaynerchuk: I knew it. I let you get—they always yell at me for like talking over so I was like, I’ll let him have this one. I agree. Tyler Colman: All right, okay. Gary Vaynerchuk: I agree. I think it’s massively underrated. And I also think it’s one of the most flexible varietals in the world. Tyler Colman: Definitely. Gary Vaynerchuk: And what they do with dessert wines. Tyler Colman: Yup. Gary Vaynerchuk: I mean they’re just incredible. Tyler Colman: Absolutely—there were so many expressions, sparkling— Gary Vaynerchuk: So many. Tyler Colman: Dry, off dry. Gary Vaynerchuk: Wet dry. Tyler Colman: The dessert wine. Gary Vaynerchuk: Yup. Tyler Colman: Really amazing, yeah. Gary Vaynerchuk: Do you find yourself drinking a lot of Chenin? Tyler Colman: Yeah, absolutely. Absolutely. It’s a great, great, great and so— Gary Vaynerchuk: And do you respect. Tyler Colman: And so it’s fun under the radar and so it’s such a great value I think a lot of times. Gary Vaynerchuk: You’re right. Do you respect what’s going on in South Africa with it or do you feel that’s too new world and you don’t like that as much? Tyler Colman: You know, I do think that Chenin blanc is very expressive at the sight. And so sight is important. Unfortunately, South African wines—I just don’t find that many of them here in the US market right now. That is one country I think it’s pretty underrepresented I would say. So, I don’t have a whole lot of experience with Steen as it’s known. Gary Vaynerchuk: Sure. Tyler Colman: They’re in South Africa. Gary Vaynerchuk: Got it. Maybe you should go to the world cup. Tyler Colman: Yeah. There we go. Gary Vaynerchuk: Do you like soccer? Tyler Colman: That would be fun. Oh yeah. That would be great. Yeah, soccer. Gary Vaynerchuk: And I’m on running, soccer— Tyler Colman: Yeah, USA qualified I mean so yeah we’re there. Gary Vaynerchuk: I know, it’s exciting , amazing pump! Okay, let’s get into it. A little sniffy sniff action. Oh my God. That was wild. Tyler Colman: Yeah. Gary Vaynerchuk: That is a wild nose. Tyler Colman: That is pretty unusual, yeah. Gary Vaynerchuk: But you know, the first reaction was, it’s so wild and like is this corked? Tyler Colman: Yeah. Gary Vaynerchuk: But then I don’t really find that on the nose. Tyler Colman: No, it’s not just yeah, it’s a— Gary Vaynerchuk: It’s definitely not. Tyler Colman: It’s pretty unusual. Gary Vaynerchuk: It’s quite basil and greeny, right? Tyler Colman: Yeah, yeah. Gary Vaynerchuk: It’s like fennel. Tyler Colman: Very herbaceous. Yeah, yeah. Gary Vaynerchuk: Massively herbaceous, Mott. I know you like the herd. It’s very herbaceous. Let’s give it a whirl. That’s all I need to say by the way—I mean this is just—up herbs. And it massively follows through on the palate. Tyler Colman: Yeah, wow. Gary Vaynerchuk: Do you think this is an off bottle? Tyler Colman: I’d like to try another one for— Gary Vaynerchuk: I really can tell. Tyler Colman: Before— Gary Vaynerchuk: I will try another one, next stop— Tyler Colman: Rendering any judgment. Gary Vaynerchuk: I will try another one on this show in the next couple of weeks Mott. I don’t remember because it’s ridiculously herbaceous. Tyler Colman: Yeah, it is. Gary Vaynerchuk: It’s massively green. I’ll tell you— Tyler Colman: Green— Gary Vaynerchuk: It’s kind of tell me this, do you like this? Tyler Colman: Not so much. Gary Vaynerchuk: And I felt that because it does almost feel like almost flawed; wildly enough talking about palates. I like this wine because I love English peas. English peas are my single favorite thing to buy in a supermarket. Tyler Colman: Interesting. Gary Vaynerchuk: Yeah, I am a big—do you like peas? Tyler Colman: Oh sure, yes. Gary Vaynerchuk: So like to me, I pick up that flavor, so little English peas, there’s almost like a Brussels sprout component. There’s a fennel, basil kind of thing. I am very driven by green. Jets all—I like green flavors in my mouth and this is loaded with it. Tyler Colman: Yeah. Gary Vaynerchuk: So, would you—if you were, go ahead. So, you’re blogging—you’re reviewing this wine. Tyler Colman: Yeah. Gary Vaynerchuk: Fire away. How would you go about it? Tyler Colman: Well yeah, it’s got a pronounced herbaceous. It’s a—I don’t know. I would really— Gary Vaynerchuk: I have no emotional attachment to it. Tyler Colman: No, no. I understand that. Gary Vaynerchuk: So if you have to drill this wine, punch it right in the face, do your thing. Tyler Colman: No, I don’t know. I mean this is where—maybe this gets back to the question of points and you know a bottle variation is certainly a thing when it comes to points like— Gary Vaynerchuk: Bottle variation, mindset variation. Tyler Colman: Right. Gary Vaynerchuk: Weather variation. Tyler Colman: Contexts. Gary Vaynerchuk: I mean contexts is the big— Tyler Colman: Exactly. Gary Vaynerchuk: Everybody who watched the show knows that if Jets win on Sunday, the Monday wines will be rated higher. Tyler Colman: Awesome. Gary Vaynerchuk: They will be awesome but if it was going to be a 74, it might be a 76 or all the people that are watching right now, people that read your blog, the people that have gone to Europe, they loved the wine that come here and they think it’s different here. Tyler Colman: Exactly. Gary Vaynerchuk: Do they add sulfites, is it different? It’s not different. You were on vacation. The kids weren’t pissing you off. You didn’t have to take out the dog in the rain. You were relaxing with your loved ones. The blackberry was back, that’s right! Tyler Colman: The shop, cook, cleanup— Gary Vaynerchuk: That’s right. Tyler Colman: You know you just sit down and make a deal. Gary Vaynerchuk: Absolutely. So, you’re absolutely correct; contexts. So, you’re right. Tyler Colman: So. Gary Vaynerchuk: So, you feel like this is in your mind, it was a strong, it is something like the way we reacted? Is this a bottle variation? Tyler Colman: I would, I mean before I wrote anything up about this particular wine, I would want to try another bottle, just to give it a fair shot, you know because it doesn’t really—it doesn’t taste like a Vouvray to me and so I would be— Gary Vaynerchuk: It really doesn’t. Tyler Colman: Yeah. Gary Vaynerchuk: I mean this is wild stuff. I am definite when we taste it. Tyler Colman: So, but what’s interesting about this question of points like some consumer who maybe have never tried a Vouvray before might say, ‘Hey somebody, you know grade this in 89’ and so it has to be a good bottle and— Gary Vaynerchuk: That’s right. That’s right. Or if they consume— Tyler Colman: And they might say, ‘Hey it’s like wow, English peas! I didn’t know that was part of Vouvray.’ Gary Vaynerchuk: You’re right. Tyler Colman: So. Gary Vaynerchuk: You’ve inspired me. I am not going to score this wine. Take that as is Chris. Tyler Colman: All right. Gary Vaynerchuk: Take that—take that. Sorry, I’m just a guy who—okay. Anyway, fine, inspired Mott on the show today. Tyler Colman: There you go. Gary Vaynerchuk: And finally and we got to rinse pretty good here. So, let’s rinse. Tyler Colman: All right, we’ll give it a rinsey rinse. Gary Vaynerchuk: Yeah, let’s really rinse up here because I don’t know if they’re going to y