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Video Transcript: Gary Vaynerchuk and Brian Freedman - Wine and Cheese Pairing

Written By: ClassicWines.com Team on Monday, August 25, 2008

Brian Freedman: Alright guys, so the white wine, my wine, taste the wine, with a little bit of a cheese. I like what's happening between this wine and cheese. I think the cheese on its own is less ripe than it sometimes can be. This kind of cheese, this beberouchenchatal can be, occasionally when you go to DeBruno's or Murray's in New York or wherever, they can be stinky, like ripe, yeah, big fan.

Gary Vaynerchuk: I love it, stinky as humanly possible.

Brian Freedman: Yeah, but like there is a fruity character to the cheese that comes out in a context to the wine. I also like the fact that the rind really becomes pronounced in this. I mean this rind on this cheese, I think if you just went for the gooey center, please, please, please, try that red rind, and then take a sip of the wine, it almost like it blossoms in your mouth.

Gary Vaynerchuk: Mine is now up, please enjoy the deliciousness it brings to your palate.

This is probably our biggest difference I think. I mean, as much as a lot of people thought they were totally different before, this is totally different. What it's doing for your palate is the total opposite spectrum. The last one, coated had great harmony, this is much more jazz, rock-and-roll, this is more rock-and-roll, this is explosive; both products accentuate.

Now, the fear I had here was, if you don't like the cheese, I am dead, because it really makes the cheese sing, you really get to the flavor, so that was a big concern. But I also felt that I wasn't going to come all the way to Philly and not mix it up and bring some interesting things. I think this is a very fascinating pairing.

A lot of times in the summer, you are going to drink dry Rose, and a lot of times in the summer, you are going to have cheese on the patio, or just hanging out, watching golf, whatever you are doing, wrestling, like me. So I love the fact that this has the ability to join the cheese -- I kind of look at it -- the way I refer to these kinds of pairings when I do this is, a fork in the road; they come together and they go in opposite directions while still working together.

Brian Freedman: Here we go. For those of you who know I am a big Frenchy white burgundy, white burgundy, 01 Latour Puligny-Montrachet, got to love Pennsylvania, finding wines in their warehouses that they forgot that they had, and putting them on the blowout rack.

This is one of those things that just kept getting cheaper and cheaper, and people thought, oh, I eat Freedom fries, I am not going to buy a French wine, whatever it was. This is a steal; it has some bottle age to it. I love the sense of minerality that you get from older burgundy, and frankly, a alot of younger burgundy.

I love the fact of -- it's almost like restrained passion. It's not -- there is a lot going on there, but it's holding it back. You don't have to spend a fortune in order to get great white burgundy.

Gary Vaynerchuk: So I countered the classic great white burgundy with my friend and yours, a very interesting little wine, Espelt Rose, which is a 100% Grenache, 100% Grenache Rose, Garnacha, as they like to call it in Spain. The quality I think of this wine speaks for itself.

Again, I went coast to coast on this tasting, I am all about double bubbles. I needed and had to show you wines tonight that would go well with the pairings that I feel very confident that you would drink by yourself and enjoy, and that's immensely important to me.

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