Hey everybody, before we go into today's podcast, I wanted to say that a new book is coming, the follow up to Jap, Jap, Jap, Write, Hook, originally called Jap, Jap, Jap, Jap, Left Hook, but I finally captured what I've been doing for the last 20 years as an entrepreneur, as a creator and influencer, as an operator of a marketing company that works with Fortune 500 companies, and really the punchline of what I'm seeing in society, which is day trading attention, how to actually build brand and sales in the new social media world. I'm really proud of this book. It goes so detailed. It goes macro and micro as I like to roll.
And so if you've not picked up a copy yet, go to gerrybe.com slash dta, which stands for day trading attention. The updated version of the marketing manual for your marketing team. Definitely if you have a social media person that runs your stuff, you need to get a book for them, and definitely the marketers and Fortune 500 for your staff and the entrepreneurs and creators and influencers who are trying to build something for themselves. So proud of it.
Hope you enjoyed as much as I enjoyed putting it together. The manual that we are gonna give to everybody when they join Manor Media to read, and hopefully the manual to the modern marketing world, and especially the social media first world, day trading attention out this May, 2024, pre-order your copy now. This one is ripping hot. It's hot.
It's spicy. No, not spicy. Hot, more like popular, like new guy or girl, moves into the high school junior year, and they're very attractive. Everyone's a buzz in.
That's what the other button is right now. It's gonna work. These wines win, and then people get tired of them. That's why this is so popular.
What do you mean? This is sugar, Cabernet. Taste this. You don't want it.
This is Twizzlers. Put in a blender, and they all just shit their head. Yeah. It just makes me laugh.
It's the easiest way to get America to love a wine. It's called Sugar. Great body. Silky body, but sugar.
Rough show. Jesus. Hello everybody and welcome to WineTextTV. WineTextTV brought to you by WineText.com, the number one way to buy wine on the internet and in America, according to Tomorrow Vaynerchuk, my mom, who was a fan of me and my dad, who are behind that service.
Today's episode is popular, popular, popular wines. Four wines that I know all of you are going bananas for. These wines say sell crazy. You find them everywhere, which is why I'm doing this episode.
I'm hyped. Not only cause I have two new books coming out. Links, please, somewhere, do something. I know one is GaryVay.com slash DTA.
But I'm pumped because I really, the last episode, so many of you can't buy those wines. They're esoteric, they're small, they're rare. All four of these wines are obnoxiously available. Like I see them at the airport in hotels, in every store in the country, and that's good.
And so that's why we're doing it. Let's get into it. Sonoma Catreras, Sonoma Coast, 2022 Chardonnay. One of the most popular Chardonnays in the world, 92 points wine enthusiast.
This is about a 20 to $25 wine, depending on where you get it made. And Sonoma Catreras was a cold wine, even when I was a kid. It was impossible to get it. It was restaurant only.
Restaurant only for years. People would come in all the time. You could kind of get a little in the late 90s, but this has been a very popular Chardonnay for a long time. In the caliber of the Rombowers, those very buttery, both of these are butter bombs.
Potentially, let's see if they live on that. This one should, because it's called bread and butter. Now, let's see if Sonoma Catreras is still like the butter bandit, which is a rare character on a old wine lobby TV. And let's see if the Oak Monster comes out on this episode.
That'd be fun. On the nose, a little bit of apple, a little hint of pear, good little creme fraiche. Almost like, what's on a bagel? Cream cheese.
Thank you. Get it all out of here. Let's give it a whirl. Not as over-buttered and over-oak as Rombower.
A little bit more balanced. Nice elegant, smooth flavor. I see why so many people like this one. It's pleasant.
Nice little hint of floral. But again, you know, at 20 to 25 bucks, a couple things on my mind. There's a lot of white burgundy, borgon, Blanc, Chablis, even, St. Vorong.
That, I think, are more interesting shorted days to me when I taste this. Very transparently. There's a lot of Australian chardonnay that this tastes like, that comes in at 15 bucks. I'm not overly blown away by this wine.
It's nice, it's fine. It's pleasant. But pleasant to me is not 92 points. Pleasant to me isn't the hysteria that this wine currently has.
Pleasant to me is 88 points, and that's what I'm gonna say about it. So, good wine's fine. Like, I'm not gonna be upset about it, but I think it's a little overpriced. I can buy a lot of $15 Australian chardonnay.
That tastes like that. Pretty easily. That I think is potentially better. So, yeah, it's fine.
Alright, bread and butter start of day 2022. Very hot wine. No reading. It's like a $10 to $16 wine.
10 to 15 on WineSearcher.com, like the average is 15. So, you know, like, some people are high. You can get it lower. This wine is rippin' hot.
It doesn't. It's hot. Spicy. No, not spicy.
Hot, more like popular. Like, new guy or girl moves into the high school junior year and they're very attractive like everyone's a buzzin'. That's what bread and butter is right now. It's gonna be a whirl.
The nose is kind of actually, almost smells like a, ooh, I got a good one for this one. Do you remember Nounlators? Do you remember the banana Nounlators? Remember the Nounlators?
Sometimes you left a little piece of the paper on it and you like gave up it. You couldn't get it off. You just ate it anyway? That's what this smells like.
Like a banana Nounlator. With a little piece of the wax still on it. I smell like banana pudding. Like, smell this, Carly.
Let's see, Carly's sniffing on this. Smells like banana pudding, right? Do you smell that? It's like, pretty distinct.
Right? So the banana pudding, little banana Nounlators, let's give it a whirl. This is interesting. This is, wow, that's why this is so popular?
What do you mean? I'm about to tell you what I mean. This wine is interesting. So this is basically Kendall Jackson's Chardonnay all over again.
This is very medium-flight. It's like water with sugar in it. That's what this is. Honestly, I think that everyone should buy this wine.
And then, as a science project with your kids, get a pitcher of water, put a little butter in it, two dabs of lemon, and a cup of sugar and blend it. And then taste these side-by-side. I think they're the same. Obviously this one has alcohol, light, so the body's thin, which is a turn off for me.
And then just like, like sugar water with a little butter. And two, just two. Squeezes them. Cut the bottom half.
It's 85 points. Not interesting. Let's move on. The whites didn't do it.
Let's see if the reds can do it. I was really excited for those two whites, too, because the thing that was different was I kind of went in optimistic because, and both kind of deliberate on this, they're less okey and buttery than they used to. But boy, the bread and butter is a thin boy. I just thought the California shards have really gone through a really nice transition last decade.
They've got a little more balance. They're not so over-to-top. But, you know, ironically, what I thought about both of those wines is, like with big napa cold wines, they're over-to-top. There's a lot of sugar and fruit, and it's not as interesting as a Bordeaux or a Bordeaux, or a burgundy for some people.
But I like them for what they are. It's like, yo, own it. These got caught in the middle. They're not here, not there.
The cliche stigma is that the California wines go big. It's like American Europe. It's like the sick and shit. And so they came down a little bit, which almost like took away the fun.
Like, guys, I like Kendall Jackson more than this. Because sometimes it's fun to have like a candy bar. Justin, 2020. Cabernet, 30 bucks at the winery.
20 to 30 bucks on this wine, depending on where you are in a country. This one's got real pop up. This is a winery I grew up loving. But Justin, I sassalese of the eight nineties, was one of the best deals in wine.
I sold the crap out of it to anyone to listen. They come in and be like, can I focus one? Can I have insignia? I'm like, sure, but you need to get a bottle of Justin, I sassalese.
They would, it was like in the low twenties, and it crushed it. I thought it was better than most 40, 50, 60, 70, 80 dollar wines. A lot of red fruit here, cranberries, a little bit of plum. Smells a little bit like Mr.
Bubble's bubble bath. Smell this. So I get a little bit of like that candy smell and like some of the scented, like, Carly, do you see what I'm saying? Like almost like potpourri.
Like it smells like a nice bathroom. Like a happy bathroom. You smell like wine. Like when I think about wine.
That's what that smells like. Yeah, it's very pungent. It's like very prominent. But it's very like floral.
I get a lot of, yeah, it's very aromatic. I smell it as Mr. Bubble's bubble bath. I don't want us to say like, let's give it a roll.
You know, America. America, you, boy, do you stay consistent. Boy, do you stay consistent. This is like a time machine for me.
These were not the foremost popular. Consider what the fair was. None of these three wines were ripping popular when I was doing wine by my team. All of them were ripping popular now.
And you, America, things change, but you sometimes stay the same. And this is one of these guys. This is sugar, Cabernet. Peace this.
You don't love it. You're going to love it. And there's nothing wrong with that. Now, like.
I do like it. Of course you do. The other one is you. Of course.
And I'm not a wine person. Yeah, same thing in here. It's a family affair. Carl, you like it?
Of course. I taste it. America. Do I love it?
This is Twizzlers. Put in a blender. And they all just shook their head. Yeah, this is Twizzlers.
Put in a blender and poured out. It's the easiest way to get America to love a wine. It's called sugar. It's fruity.
It's explosive. What it also is is pretty hollow in the mid palate. Not super interesting. It's fun.
It's good. I'm about it. And I'll use it less like human thing. Cupcakes are remarkable.
It's just kind of hard to eat them for breakfast, lunch, and dinner. And that's why these wines win. And then people get tired of them. And this is very soft.
This is well made. But it's definitely not interesting. It's just tasty. And it depends on what you're into.
And as an entry level wine to get into, I get it. And to me, it's an 87 point wine. Quilt, please save the show. Quilt, Napa Cab, 2021.
91 points, wine enthusiast. 45 to 55 bucks a bottle. Very popular stuff. Boy, I'll be honest with you.
I'm a little last episode, four before. And Quilt, please save the show. Here we go. On this nippy snake.
Less sugary on the note, like less bombastic and fake Mr. Buttles as chemicals. But also tight, which is interesting. Gonna win this, you last one.
No residue from the Justin. Great color. I mean, purple. I love the color.
The nose is a little tight. Screw top for a $50 plus wine. That's super hot. Want to make that note.
Screw top does not mean cheaper bad anymore. Let's get off that. Please kill that. That's a little fun fact for the show.
Tight nose, not a very attractive. Just not a very exciting nose. Tight, which is OK, because it's the expensive wine that's young. What do you mean when you say tight?
I'm not smelling much. Thank you for that question. Keep doing that. Not a lot of aromatics.
I mean, you smell the last one, right? Smell this. Do you see the difference? Do you remember the last one?
You can really smell a bunch of stuff? This is hard just now. That's right. That's what I mean.
So, tight means the tannins are holding in the fruit, and you want the oxygen and age to open it up to get the flowers. Is that because it's free time? No, it has nothing to do with it. It has to do with, because it's the more premium wine when it's younger.
It tends to have much better tannin structure, which keeps the wine tight. So there's the wine that you can eat again? This would be a wine that you want to decant. And three hours will open up.
Smell like that. That's a good indication, especially. But some people have noses that don't pick up on stuff. It's very subtle.
There's a lot of practice that goes into it. So if you buy a $15 wine, you don't smell it. Look, the candy is great. Oxygen is a friend, unless it's a weak wine.
But you start getting a 50 for sure. No, really silky. Some great body. Silky body.
But sugar. Like, a lot of, it just makes me laugh, because I'm enjoying this moment for myself. Like, more of that changes, more of that stays the same. This is Silver O Cabernet from the 90s.
Like, I'm having some really fond, reminiscent feelings here. Look, this is a nice wine. To me, this is an 88 point wine, which is not bad, but it's just not 55 bucks worthy. There's just so much stuff from Pre-O-RAT.
I think about when I taste this, I think about Spain, I think about Portugal, I think about Cabernet from Hox Bay and Zealand, I think about these places where I can spend 20, 30 bucks, I think about some of my favorite South African wines, Argentinian premium stuff, Bordeaux from the right bank, excuse me, from the left bank. But I just think of all the things I can buy for 25 bucks that I would enjoy more. And so 80 points, but rough show. Jesus.
And you know what's funny? I kind of came in saying, okay, these are popular wines, I wonder where the American palette is, and the whites were a little less bombastic than where we were a decade ago, the reds are still right in pocket, to what I would call overrated California caps. But not bad wines, 80, 80, 70s, or not, 85, 80, 70, not horrible scores. You know, to me, 85 is like what it starts to get, and under is like, but yeah, I would not recommend any of the four of these wines, personally.
I just think if you want to go for this, there's alternatives around the world, southern hemisphere wines can be over-extracted, food bombs for a lot less money. Questions? Do you taste these room temperature? Yes.
I taste every wine room temperature, including the whites, because when wines are chilled, especially if they're over-chilled, it's harder to actually taste the flavor of the wine. If you remember, say, I call this the high school beer rule. I don't know if you remember drinking really bad beer in high school or early college, you needed that stuff ice-cold, because beast was disgusting if it wasn't ice-cold. Nadi-light is disgusting if it's not ice-cold, and so I taste these at room temperature to get the essence of it, which does help the whites, sometimes the reds, they're a better experience slightly chilled, but I've got to give you the essence of the flavors.
So that's standard for everyone, like, every once in a while. It depends. Many, many, many, tasters will go room temperature, some will taste a little more chilled because that's the environment, they're serving by the glass, that's a preference, but I like to get the essence of the flavor. So if you're in a restaurant, you ask for the white not chilled?
I do. I drink a lot of white wine. I drink more white wine in restaurants than red. I had a don-hoff recently last night that was remarkable, like, I'm deep white.
What? Uh, red is heavy at times, like, you know, I also eat dinner late, as you know, and so like, red at like 10, 30 p.m. and I'd be out at 7 a.m. It doesn't fully knock me out, per se, because I have a high tolerance for wine at this point in my life, but like, um, just don't feel as good, you know?
How does someone decide on a wine, when they went for an Italian dinner, for example? How do I walk into a restaurant, how a wine list of different wines? Um, I think you asked somebody, if they have one for a recommendation, ask them why they're recommending it. The other thing is my favorite thing to do is to order a wine that is at the high end of your price range.
So push yourself to learn and it's something you've never had before. So if I'm someone that's going into an Italian restaurant and I see Premativo, I don't even know what that is. That's great, by the way. Look at that.
Even though you've had Barolo, if you've had Barolo 10 times and you see something you've never had before, or you love super Tuscan wines, like Tignon and Cessicaia, like Cayenne stuff, go try something you never had from a different, like super Tuscan, like number one thing about wine is exploring new stuff. Number one. Number one. So what I would do is if I went to a restaurant is order something you've never had either in the grape or the producer.
So if you like Pinot Noir and you know that you like me own me Pinot Noir, don't order it again. Order a different Pinot Noir in the same price range on the list. Try new things. That's how you discover what you like.
The reason I know what I like is because I've had context. The reason these wines are popular is some people have never had that many other wines, or they've had another Chardonnay they didn't like as much, but they've got like four Chardon A's, like two Pinot Rijos, and like three Sauvignon Blancs, and they're like oh I like this. But that's seven wines out of seven billion. Try new things.
Try new things. That is how we are ending episode seven of wine techs TV, and as always please sign up for wine techs TV. Please leave heavy comments on YouTube, Instagram everywhere you see this, and please pass this on to your wine friends. They need to get on the journey, especially your wine friends that are drinking these four wines.
They may want the insight.