Wine Talk

Snooth User: Richard Foxall

Virtual tastings and rumors of virtual tastings...2015

Posted by Richard Foxall, Feb 6, 2015.

Hey, I hear that VTs are coming back, with one scheduled for March!  Not to steal the thunder, so I won't leak what the region/grape is going to be (regulars, watch your mail boxes if you live in the US), but it's going to be good if my inbox is any indication.

I'm opening up the floor to ask the question, "Who do you think will be the host?"  Maybe we'll set odds after a few names are suggested and start a pool.  (It's not me, duh, and I don't actually know the answer.)

I'm buzzing with anticipation.  I'm already thinking food pairing, dragging in a couple "assistants," and making it a virtual and real party.

All that and it's finally raining in Oakland. 

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Replies

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Reply by EMark, Feb 6, 2015.

Well, I hope the host is GDP.  It looks like he's back in the U.S.

It seems that the last VT Christy Canterbury was a, for lack of a better word, co-host.  Since she has been contributing several article on Snooth, lateley, would be a good guess, also.

I have some obligations scheduled in March.  So, I hope the schedule works out.

Dry as a bone and, in fact, downright hot here in Diamond Bar.

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Reply by Richard Foxall, Feb 6, 2015.

Very windy and getting wetter.  Let's hope it lasts.

No cheating and asking GdP.  Missed the one with Christy as I was otherwise engaged. 

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Reply by vin0vin0, Feb 6, 2015.

I have yet to participate in a VT, but as usual I'm game for just about anything involving tasting wine(s) - how's it work?

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Reply by Richard Foxall, Feb 6, 2015.

They work like this:  A host (was almost always GdP in the past) and a rep of the winery or region featured open bottles of wine and discuss the winery/region and the wines.  It's streamed live and there's a chat bar on the side where those of us out in TV Land can comment in real time.  The hosts occasionally digress to comment on our comments.  Now that Snooth has done it a few times, the whole thing is pretty slick. 

During the days and weeks leading up, Snooth publicizes the VT and tells the viewership where they can get the bottles.  Lurkers (and I mean no disrespect, I'm a lurker on other sites), you may want to consider joining the conversations--over time, many forum regulars have received sample bottles to taste along with the hosts.  Even if you buy your own, it's lots of fun to hear GdP or whoever and the guest and see the comments scrolling down the side. 

Some years ago we did a Burgundy VT with an importer and I received some unreal bottles.  Still might be the best Burg I have had to date.  It was a good investment on their part because many regulars and watchers went on to buy quite a bit from them.  Even OT ranged over the pond and loaded up on French pinot noir. 

Vinovino, I strongly suspect you will enjoy this one, between your taste in wines and the ancillary benefits. 

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Reply by Bob Fyke, Feb 6, 2015.

Yes, I "sense" the next one will be particularly enjoyable, although they always are. It's a cool experience to sit in your home or office and share wine with numerous wine friends that are hundreds or thousands of miles away. Can't wait!

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Reply by Richard Foxall, Feb 6, 2015.

Hmm, the bat phone was forwarded to "Brunello Bob," who was one of my candidates to host. BTW, next time I am in NYC, I'd really like to cross the border and have a meal or drink with you.  Or maybe you can meet up with EricG and yours truly in the city for a meal. I hear Eric's a pretty good cook. ;-)

After a hard week at work, news of this VT has had me smiling all day.  Polish your glasses, folks.

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Reply by vin0vin0, Feb 7, 2015.

Sounds great, my big concern was with getting my hands on the wines to be tasted since it seems like a number of them are not usually available in the local Total Wine or BevMo. If BB is the host, all the better, it's been about a year now since we met and consumed.

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Reply by Badge4, Feb 7, 2015.

I have to admit I am really intrigued by this concept. I have never heard of it before and can't wait to be a part of it. I know it was mentioned above that there would be plenty of notice at to date and time but will the notice also include the type of bottle(s) needed for the VT to allow us to locate them if necessary?

 

Thanks,

Tom

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Reply by outthere, Feb 7, 2015.

The co-host is usually the distributor so contact Snooth and they will hook you up with a person that can lead you to the wines before it's too late.

 

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Reply by EMark, Feb 7, 2015.

Some years ago we did a Burgundy VT with an importer and I received some unreal bottles.

I was contacted for that one, also, but I declined because my schedule did not work for the VT.  I wanted to make sure that somebody who was going to be able to paricipate received the wine.  Same thing happened for a Port VT.

There have been times when I have not been able to find the exact wines that are going to be discussed.  I've just bought one or two similar wines from the same region, enjoyed the broadcast and learned quite a bit.

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Reply by outthere, Feb 7, 2015.

"I have to admit I am really intrigued by this concept. I have never heard of it before and can't wait to be a part of it. I know it was mentioned above that there would be plenty of notice at to date and time but will the notice also include the type of bottle(s) needed for the VT to allow us to locate them if necessary?

 

Thanks,

Tom"

 

Tom,

Tuesday March 10th, 5:30PM PST

Gran Selezione Chianti

 

Email claudia at snooth dot com and ask what wines will be featured and who the distributor to contact is.

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Reply by EMark, Feb 8, 2015.

If March 10 is, in fact, the date, then that should work out for me.

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Reply by napagirl68, Feb 9, 2015.

I am looking forward to this as well.. looks like a very good one!

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Reply by Richard Foxall, Feb 9, 2015.

Yep, OT has the details right.  Bob is an expert on Sangio-based wines, so he's certainly a great candidate.  I am very interested in this new category for Chianti--not that there was anything wrong with Chianti already, at least when you pay a little attention to producers and regions. 

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Reply by Really Big Al, Feb 10, 2015.

So, who is planning to have pizza for the VT?  Or do folks go all out, making spaghetti with sausage or some similar tasty meal?

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Reply by Richard Foxall, Feb 11, 2015.

I'd recommend against any food that is likely to ruin your keyboard.  At least, if you want to chat, which is part of the process.  That's too far away for me to think of a pairing, but red sauces are good.  Or you can go with Tuscan style steak, although cooking it over a fire would be kind of tough right now for most folks.  Trying to grill at night while doing the VT with these still-short days would be a challenge.  If I have assistance from friends, we might just get a bunch of pizza, or we might do potluck.  But really good Chianti (which can be Riserva level, under $20 and ages very well in many cases) is not just for red-sauces.  As it mellows with age, I can imagine it with beef, game birds, some chicken dishes,  as well as hearty vegetarian fare.  I bet others on here can think of more pairings.  GregT was urging readers to buy CCR (Chianti Classico Riserva) before I even got on here. 

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Reply by vin0vin0, Feb 11, 2015.

I'm dying here, any day but Tuesday for the next 10 weeks, started my WSET Level 3 class last night, it's from 6 to 9 pm and runs to the end of April. Guess I'll just have to live vicariously through all of the lucky attendees.

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Reply by EMark, Feb 11, 2015.

v v, Snooth archives the VTs including the chats.  I have watched these archived videos and read along the chats, and I have enjoyed them very much. My suspicion is that nobody missed my sarcasm on the chat.

I usually just nosh on finger foods during the VTs.  That will be my plan for this one--more than likely, cheeses, cured meats, olives.

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Reply by vin0vin0, Feb 11, 2015.

Good, I definitely have no doubts about the ability of this group to chat so there should be plenty for me to peruse after the fact, tx for the info, I'll be looking forward to all the tongue in cheek comments.

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Reply by Really Big Al, Feb 11, 2015.

Charcuterie it is then!

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