Tag Archives: @garyvee

Jon Troutman from the DailyGrape.com, one of wines game changers with WineGuyMike™

Check out the radio show on The Trail 103.3FM and Fresh 104.5.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© on both radio stations on Sunday mornings at 10:00AM MST.

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This week as I’m sitting, contemplating, and hopefully writing one reoccurring thought that keeps running through my head is just how much I love my work and what I’m doing.  For that I’m very thankful and grateful but then I had to wonder just why is it that I love doing what I do so much.  Then after much deep thought, and trust me I use the term deep thought loosely as the thought pool is not all that deep, I realized it is the guests that I work and share with weekly.  My guests are game changers, they are men and women that are so dynamic and so creative no matter what niche they work in they are changing the game.  How exciting is it to work with people every week that make a difference and make it happen.  No wonder I have a burning passion for what I do.

Which brings me to this week’s very special guest Jon Troutman, Jon currently is Director of Operations for the DailyGrape.com.  The DailyGrape.com is a new site that has just been launched and spearheaded by Gary Vanerychuk or as he is known in Social Media circles as Gary Vee.  For those of you who may not know Gary Vee he is one of Social Media’s most prolific brand personalities and is in my opinion online, wired in, wired up, social media upped, prominent wine reviewers in today’s “in the moment” world.

Jon runs the operations at the DailyGrape and also serves as Gary’s right hand man.  I want to share Jon’s background with you.  Jon loves all things wine related – discussing, learning, drinking and above all, sharing it.  He was born and raised on Cape Cod, MA and was introduced to food and wine from a very young age while working in his family’s restaurant.  Prior to joining Cork’d, Jon attended the University of Vermont where he received his B.S. in Business Administration with a concentration in Marketing.  After graduating, he returned home to his family’s restaurant, Scargo Café, as the general manager.  In less than a year he took the wine program from a modest 40 bottle selection to a multiple award winning program.  In the summer of 2009 he became certified with the Court of Master Sommeliers.  During this time Jon worked at Cork’d which is a Social Network for wine that was another Gary Vee project where people connect, share, and learn about wine.   At Cork’d Jon oversaw and produced both the written and video content.

In January of 2011, Jon assumed a new role while continuing to work closely with Gary Vaynerchuk, as Director of Operations for the newly launched website and iPhone app, Daily Grape.  

In addition to wine, Jon’s interests include running, skiing, eating out, social media and spending time with friends and family.  Some of his favorite wine regions are Rhone, Champagne and Germany.

The DailyGrape.com is a continuation of Gary’s wildly popular daily wine show, Wine Library TV.  Daily Grape is a useful and educational app, helping you discover, buy and order wine either on-the-go or from the comfort of home.  I find Daily Grape to be an intersection of where the best of Gary’s projects have come together at one site.  I love what Jon and Gary have done with this site because it truly is an interaction of sharing, learning, and convenience. 

I want to thank my friend Jon Troutman for taking the time to be a guest on the WineGuyMike™ radio show this week.  Jon is not only a wine expert, a Director of Operations for the most exciting new social wine website/application, he is just a really great guy.  Thank you Jon and please keep doing all that you do.

I want to recommend to all of you my friends, fans, and followers to subscribe to the Daily Grape at www.dailygrape.com.  You may also subscribe to a very useful newsletter that Jon and Gary share for $3.99 a month.

This week’s WineGuyMike™ wine recommendation:

Le Clos

Le Clos

Le Clos

 

 Domaine Sainte Eugénie is positioned within the district of Fontfroide, the sweet spot of Corbières, with an 800 year history of viticulture.  The estate is located within the foothills of the Pyrénées along the Mediterranean coast.  Clay and chalk soils dominate here.  The dry weather, sunny and warm climate combine to create an optimal growing environment.  This new wine, just released, is the latest addition to Domaine Sainte Eugénie.  It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.”  This wine displays an attractive raspberry red color with hints of garnet.  Its nose is lively and complex, with notes of red and black fruits.  Refined oak fragrance(very subtle) with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco.  Le Clos is very soft on the palate, with a fresh, tangy acidity, and delivers wonderful balance.  It is well-structured yet elegant, with fine tannins.  It will perfectly accompany a duck terrine laced with olives, a roast rack of lamb, barbecued beef or pork chops with fines herbes, as well as pheasant with wild mushrooms or boeuf bourguignon.

 Domaine: Domaine Sainte Eugénie
Vintage: 2008
Producer: Gantier, Ratero and Brignoli
Variety: 45% Merlot, 20% Carignan, 20% Grenache, 15% Cabernet Sauvignon
Country: France
Region: Languedoc-Roussillon

I highly recommend this wine, it is a must try.  You will love the price of this wine too, it’s under $10.00.  This is such a great wine you can drink it alone or it will accompany food beautifully because of the balance of fruit and acid.  Try it WineGuyMike™ like it!

Le Clos receives the WineGuyMike™ Seal of Approval, price and big value in this recommendation.

WineGuyMike™ recipe pairing; Herb-Rubbed Pork Tenderloin with Dijon-Apricot Mop Sauce

Serves 8 – A dry herb rub flavors the pork and makes a nice crust. You may want to stop right there, or you can go one step further and add the tangy mop sauce.

Ingredients:

HERB RUB

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

1 tablespoon ground cumin

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 1-pound pork tenderloins, all visible fat removed

DIJON-APRICOT MOP SAUCE

1 teaspoon acceptable vegetable oil

1 small onion, finely chopped (3/8 cup)

½ cup cider vinegar

¼ cup honey

¼ cup all-fruit apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Vegetable oil spray

Directions:

In a small bowl, combine rub ingredients. Using your hands or a spoon, rub mixture evenly over pork. Set aside.

Preheat oven to 360 degrees F or preheat grill on medium-high.

For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat. Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.

Stir in remaining sauce ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. (You may wish to reserve ½ cup sauce to use as a dipping sauce for cooked pork.)

Lightly spray a broiling pan and rack with vegetable oil spray. Put tenderloins on a rack in pan. Bake for 30 minutes. Using a pastry brush or basting mop (a small dishwashing mop can be used-new and clean, of course!), baste on all sides. Bake for 10 minutes, then baste again. Bake for 10 to 15 minutes, or until pork is no longer pink in center or registers 165 degrees F on meat thermometer. Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.

Sauce;

Calories 218

Protein 25 g

Carbohydrates 18 g

Cholesterol 67 mg

Total Fat 5 g

            Saturated 2 g

            Polyunsaturated 1 g

            Monounsaturated 2 g

Fiber 1 g

Sodium 145 mg

"from my table to yours"

"from my table to yours"