Gary Vaynerchuk shares some food and wine pairing advice. Today he eats some Thai food and pairs it with a Gruner, Veltliner
and a Gewurztraminer.
Tags:Thai Food and Wine Pairing Options,Gary Vaynerchuk,Gruner wine,sweet wine tasting,thai food pairing with wine,White Wine,white wine tasting,wine tasting,wines for thai food,gewurztraminer,Veltliner,winelibrarytv
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Thai Food and Wine Pairing Options
Hello everybody. Welcome to Wine Library TV, I am your host Gary Vaynerchuk. And this, my friends is the thunder show a.k.a the internet’s most passionate wine program. I feel like it’s time to get back to our roots Mot. We do have one guest, very big cause kind of nice project, really interesting later on the week. But for the most part, I want this weekend—I want the majority of the weeks going forward to get back to our roots. Couple bottles of wine, me, and you this time a little food. Talking about Thai food today for pushing me in saying, you always talk about different things food and wine, so Thai that might zoom in here. A little rice, spicy meats things like that. We’re talking about wines up here great with Thai food and we decided to go Gewurtz and Gruner. We’ll get into that in a minute. But I just feel like—I’ve been reading the comments, getting a pulse of the Vayner nation and I feel like getting back to basics is a good direction.
So that is the plan and I’m excited about that. Just keep it a little simpler for the summer, get back into our green a little which we need guests. Do what we do best. I like the interviews and people like it mixed up but even a brown bag salving, we’ll do that. Everybody likes different things. Can’t please everybody but I feel a little of need to get back to the basics, put the wine pairing I think it’s an interesting plight. A lot of you eating Thai food out there, more and more each day and the growing demand each year and so I feel like this is a really interesting category. I think the wines that go with them are wines that I prefer; high acid, kind of crisp, clean—Robin wines. And we’ve got two great ones here today.
Let’s start with Gruner, Loimer repackaged 2007 Gruner Veltliner. It totals at 28 bones which is a hefty price for a Gruner, 91 points David Scholnick. This is a little bit of an older state, Gruner is a new phenomenon in the states but biodynamic since 2006. First created in 1962, so it has some history, very top prestigious Gruner producer, Gruner Veltliner is kind of stuff we want to talk about in the show. Great varietals, dry crisp, clean. It’s a heavy weight in Austria, mainly found in the Northeast of the country. It represents 30 to 35% of all the vineyards in Austria, about 45,000 acres of numerous planted in Austria that’s as of 2008, 2009.
A very prolific—it’s kind of like when I think of Austrian wine, that’s when you think of Gruner. When you think of Brazilian sports, what do you think? That’s how this is. I don’t want any of the people watching the show that everybody roll up and go wine Austria and then they think of Gruner. Groovy as it’s called. It’s got great initials, GV. You know I can support that and it’s category that I am very fond of and I’m dying to try this ’07 Loimer. Then this is a Terrasssen, Gruner Veltliner, single vineyard, really excited to get in here.
Let’s sniffy-sniff it up; clean nose, little bit of a lemon peel, little bit of a minerality. A little lime as well but aromatically kind of more challenge than I would have like to see. Let’s give it a whirl. Has this greatly minty flavor on the initial tap, great acid, nice long finish, and great acidity actually. Has a great peachy flavor, almost like a —kind of component on the tail end. Great acid little crashed rock element, very pretty. Good spiciness on the back end, almost like a radish, onion like almost like radish. Really quite nice, great, great complexity. Good, good white wine. It’s got a lot of characteristics. Just gorgeous character to it, very crisp, clean tight wine and with this kind of food, the veggie, the curry, the spiciness that’s coming through you get a wine like this just pairs so nice. Nice lemon finish on the back end, little bit green kind of component on it. Beautiful wine I think David Sholnick has scored this wine 91 points, hits it on the head. This is one of the better white wines of this style, light and crisp that I’ve come across a little while.
I’m going to score it 91 plus points as well. The viciousness, lime is really coming through great acid. As you can see I’m pretty fond with this wine. Great start to the Thai food episode. Gruner Veltliner not only we’re going to come across this awesome but not on 28 bones. Fifteen, 18 dollars, you get a lot of quality stuff. One have as much to a men’s has some acid man but really well done and a category more of you need to explore which is way too many people not trying the Gruner and another great G wine is the Gewurtztraminer. This comes from Alto Atige which is Italy my friends. Really small producer, I’m a big, big fan of these guys Nals Margreid. Really small, small, small producer, 16 US bones and Gewurtz is obviously so famous in the all sauce. Climb the palate for the pairing.
Alto Atige, north part of Italy right at the top there top of the booth. Make some great, great white wines and Gewurtztraminer has varietal that’s really shown a lot of flexibility there. Obviously Germany, Al Station and wines from France have really gotten a lot of the pub for Gewurtz menus and start to see some movement and excitement from New Zealand and California for that matter even Oregon. But it’s a varietal that is very flexible, extremely go with Thai food, and goes great with Asian and Thai and Indian cuisine. Let’s sniff-sniff this Nals Margreid, now this is really, really aromatic. It has a little bit of kiwi. This is where the mochi is coming through as well. Mochi ice cream, do you know what I mean? Very kind of like lychee-mochi kind of action there a guava. Very tropical in the noose, great noose. Much more interesting action than the last one, let’s give it a whirl.
This one’s a little bit more disappointing, kind of thin, and hollow in the mid palate. Completely almost disappears, little Casper the friendly ghost action and kind of like Casper dumps some water in your mouth on the way out. As I taste this it starts off right, that mochi carries over. I kind of like this whole like guava papaya thing and then it gets thinner and less exciting as you go on to the point where it becomes almost watery on the finish. Really kind of disappointing let me just taste it one more time and make sure I’m not being too difficult here on this Monday. That disappear quick, cliff wine. Sort of over ripe like you think that something going on. I mean it’s kind like saying the wrong thing when you’re heading on a gal.
Disappointing wine, 16 bones we all know. I didn’t say for a long time. This wine is disappointing, watery, thin, and unacceptable and gives the Alto Atige which is an amazing area in Italy for white wine a bad name. I’m going to score this one 77 points and give it a pass. You can spend your money in a variety of better ways. Disappointing but the Loimer more than makes up for the show, even the food is destructing me. We’re going to go just wines for tomorrow kind if like this, kind of like the seed, with watermelon peel. It’s complex. I might have underscored it.
Question of the day, what is the best white wine that you have had in the last 45 days. And if starts with a G like Gewurtz or Gruner, I’d love to get your story on it. And lurkers come out and say hello. And give me a little feedback if you think—even the food should be out. So we just go back to basics, you with a little bit of me, we’re changing the wine world.