http://www.groundhog.tv/search/gateway Results 1-10 of 22 total hits in 16 ms. for search term wine guru. Wine Guru Matthew Horbund paid a visit to the Napa Valley winery, Hartwell. The small operation has a limited distribution and usually can be found in some clubs or events. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBNUxURXhMVEU1Zkh4MGFXMWxQVEV3T2pJd09qQTRmSHhrZFhKaGRHbHZiajB3TURvd05Ub3lOWHg4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF02Njc2NzA= http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=47879 Thu, 19 Nov 2009 10:20:08 EST one of the area's finest wineries. >>Cyndi: wine guru matthew horbound takes us on a tour. >> Thank you for inviting us to hartwell. Tell us a little bit about the taste room. >> We offer a wine taste pairing, by appointment only. We limit it to eight guests. Tuesday through saturday. Please call. You have to call for availality. We also offer a regular tasting, basically stand up at a bar and taste our wines. 30 To 45 minutes minutes. Hour, hour and 15 depending on how many questions the guests ask. >> Wine and cheese pairing reservation, what about wine tasting? >> Also reservation. >> Tell me about the wines enough the tasting room. >> We offer four different wines wines. Sauvignon blanc. A phenomenal merlot. We have a cabernet sauvignon blanc. >> Aside from the tasting room, what options do the guests have when they come to visit hartwell? >> They have a chance to take a tour of the winery when we do the wine and cheese pairing, we offer a tour. We walk around outside, talk about our neighbors. Walk through the fermentation room, explain the fermentation process. Basically from the grape to the bottle. Every little process we do. We walk around the case a little bit. We do a wine and cheese pairing and also offer a barrel tasting paired with the chocolate truffle made with our cabernet sauvignon. >> Sounds wonderful. >>Lindsay: matt who are bound from agoodtimewithwine.com In napa valley. What a trip. >> This was a phenomenal trip. St. Helena has great wineries. We tried to highlight a few. We'll talk about them a little the next couple of days. This one is hartwell, which is not a very widely known name. Sort of boutiki. They've been doing wine 40 years years. Beautiful estate as you saw. They have great wine that we'll talk about today. >>Lindsay: when you talk about boutiquey does that mean smaller production? >> Small production, club oriented, you go there, taste their wine, you buy or join their club. Hartwell sauvignon blanc is beautiful. It's aged in oak. It has a nice flavor. It's a beautiful, beautiful wine. >>Lindsay: this is like value vet in your mouth. For a sauvignon, which i love. Some people -- whatever. >> Everybody has their own palate. >>Lindsay: this is truly a beautiful wine. >> Soft palate. Beautiful fruit, beautiful citrus. This is a wine that i would sip on anytime day or night, summer or winter, beautiful sauvignon blanc. >>Lindsay: how is it aged? >> It's aged in oak which is giving it a softer palate, the silkiness, spice, vanilla characteristics in it. So it's beautiful. >>Lindsay: you get different flavors if you age it in oak -- >> stainless steel vats. They definitely would give it a different flavor. This is their 2005 estate reserve cabernet sauvignon. >> It's a reserve so it means it's a little fancy schmancy. >> Premier grade. This was rated 95 points by one of the big magazines. It's a great wine. It's $115. >>Lindsay: oh! you really want me to drink this. Don't you want to take this to your wife? >> This wine is great. This is definitely a special occasion wine depending on your budget. Could be an everyday wine if you have that kind of budget. I would also like to meet you if you do. Great, great wine. Beautiful nose. >>Lindsay: what should we be looking for in a $115 bole? >> Complex flavors. Multiple layers of fruit and then spice and different chocolate components coming out. It's very, very silky on the palate and beautiful with food. >>Lindsay: oh, my gosh, look at the legs o this wine, too. This is stunning. $115. How much was the other hartwell? >> About 35. >>Lindsay: hartwell also has a merlot >> i didn't bring that today. It's phenomenal. About $75. It's a butiful production of a grape that got bashed in a couple of movies, i won't mention. It is so nice to drink it. I have a couple of bottles at home that i bring out for special occasions. It's beautiful. I mean i said "beautiful" how many times now? Great, great wine. >>Lindsay: clearly you love this winery. Thank you so much, matt. This is just terrific. If you want details on how you can go visit this hartwell winery, well, just go to daytimeonline.tv. We will link to matt's web site. Thank you again. >> My pleasure. >>Lindsay: cheers to you, cyndi and dave. I ge so excited. >> It's a great wine. >>Cyndi: have another drink, babe. I always look for a wine with a beautiful nose. >>Dave: i don't know. I don't get the nose thing. >>Cyndi: still to come, "daytime's" movie man sam hallenbeck who has a lovely nose. >>Dave: he does. He continues our look at the "twilight" series. That's when "daytime" returns. Entertainment Sports Sam Hallenbeck sat down with Daniel Craig who is starring in the latest installment of the James Bond, “Quantum Of Solace. “ The movie starts off where Casino Royal leaves off. Craig said that the producers some of quos from the 1970s Bond films in that they want to the fantastical imagery of this kind of film. The crew also decided to use different methods not used in the first film http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBNExURXhMVEkxZkh4MGFXMWxQVEV3T2pNek9qRXpmSHhrZFhKaGRHbHZiajB3TURvd05Eb3lNWHg4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0zNTA0MjkyMzQy http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=45921 Tue, 25 Nov 2008 10:33:13 EST >>Sam: daniel craig got banged up on the set of "quantum of solace." During my interview, his arm was in a sling, but the pain didn't stop him from standing up and greeting this reporter with a firm handshake and a dapper smile. >> If he didn't want revenge for the life of someone he loved. >>Sam: "quantum of solace" picks up where "casino royale" left off, which is with a pretty ticked-off james bond who is in search of a little payback, a bond trying to serve the land of tea and crumpets through rage-colored glasses. >> "Casino royale" was a huge surprise and a really, really wonderful surprise, but i knew we had a good movie. I always knew we had a good movie because i thought we had done the right things in making the movie. We've done that again. Great director, different set of crew. Fabulous cast. We applied all the rules, and we've applied a few new rules to this. All i can do is say now is time to get it out there and show it to people and to say what do you think? I'm very happy with what we've got. >>Sam: director mark forster of the kite runner fame leads the cast and crew through six different countries on three continents around the globe. Craig wound up with multiple injuries resulting in the arm sling he's wearing. You say you applied new rules. What are the new rules? >> When marc forster and i sat down, instead of talking about it, we both agreed very early that the early bond movies were our favorite. There was a style and feel that we wanted to sort of address in this film to make sure -- because ultimately this is always a bond movie, always going to be heightened fantasy. It's not doing any kind of -- it's not reality drama. This is a bond movie. Within that, you've got to make it stylish and the locations have to look fantastic. The costumes have to be fantastic. The sets have to be fantastic. The cast has to be fantastic as well. Those are things that bond fans -- i went to see bond movies for that reason. Hopefully bond fans are still going for that reason. >>Sam: i think about when i used to go as a kid with my father to see them, the ones back in the '70s. You look at those films now, and, obviously,trage has changed. You look at the films now, and you see car the chase scenes. Screen behind them. And it looked hokey. What is it going to look like 20 years from now. What things will they have to accomplish to keep audiences happy? >> Attitudes have changed. There's always been a certain level of bond movies. At the time, those were the best special effects around. They were using the best. It's just they look hokey now because we have such amazing cgi. They always went on location. Live or let die was a classic one. If you look where he went in that one, it was all over the place. You've got to keep just the effort. Money has to go on the screen and the effort has to be put in. Then they become individual movies but they also become movies apart from other movies. It's really difficult to take a full crew and actors on location happy. But it's worth it, because when you watch the bond movie, the movie is like nothing else. >> You don't have to worry about me. >>Cyndi: i do worry about you, daniel. >>Dave: good choice. >>Sam: is he not dapper or what? >>Dave: good choice for bond, very, very good choice. >>Sam: with his arm in a sling, he still looks like a million bucks. >>Dave: sean connery, moore would have done the same. >>Sam: tomorrow i get to step into the bond car. $300,000 Aston martin. >>Dave: okay, fine. Can we come with you? >>Sam: no, you can't. >>Cyndi: do you have a movie to see? >>Sam: i have a movie to go to. I'm going to bolt. >>Dave: hobnobbing away. Bring me raisinnettes. >>Cyndi: bring me popcorn. Lindsay is standing by in the kitchen. She has the wine guru, michael Entertainment Entertainment/Movies Sports Wine Guru Michael Roberts came onto the Daytime show to talk about decanting a bottle wine. The word, "decanting" means separating liquids from solids. He poured onto the show a decanter which is meant to age the wine or allow it to breath. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBNExUQXpMVEkxZkh4MGFXMWxQVEV3T2pJeE9qUTFmSHhrZFhKaGRHbHZiajB3TURvd05EbzBNbng4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0xMDA1ODg3MTEz http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=43481 Tue, 25 Mar 2008 10:21:45 EDT audience is for our wine guy, michael roberts, who's here. [Applause] >>dave: yeah! All right. >> I like this applause. >>Dave: and one more reason, michael just celebrated a birthday yesterday. He's 44! >> oh, gosh, on the air! [applause] >>dave: and, i drew the good -- the long straw, so i get to do the wine segment today. That's a good thing. Okay. What have we got? >> We're talking about red wine and decanting. >>Dave: you don't decant whites, do you? >> No. No. First of all, i should mention that decanting literally translates to separating the liquid from a solid. >>Dave: okay. >> The reason you pour a red wine into the decanter is to get the sediment out of the bottom of the bottle originally. What we're doing today is actually air rating a wine. >> So is this what you mean when you say you need to let it breathe? >> Yes. Yes. Exactly. >>Dave: okay. So this is a better way to let it breathe? >> This is a better way of letting it breathe, which is another way of saying let it soften up and mature a little bit more. I just poured a taste from the bottle immediately opened. I'm going to run the rest of it through this decanter and you'll taste it that way. >>Dave: okay. I believe you. Am i really going to taste the significance? Michael, you're always giving me a hard time. My doctor says i drink too much and i asked him why and he said because your urine sample had an olive in it. Oh, geez. >> You know, i also have -- i don't know if i can follow that bad joke, but i also have this really cool decanter funnel that -- see, it doesn't have a hole in the bottom. It just has these holes on the side. Watch what this does. This really -- >>dave: oh, it's pretty. It is pretty, isn't it? >> It looks pretty fancy. >>Dave: now, why that? Just because it puts more wine? >> Exactly. Exactly. This is not a expensive bottle of wine. Let me do this quickly here. >>Dave: okay. >> But it's really good -- pouring it into the decanter, like we just did, they say, adds a year's age to the wine. >>Dave: instantly? >> Instantly. >>Dave: instantly? >> Instantly. >> Okay. >>Dave: so there should be a significant difference. >> Well, you can see that there's more air floating through this one than there is this one already because there's actually agitation. >>Dave: bubbles on the top. >> So let's smell this and taste this. >>Dave: okay. >> Well, there certainly isn't anything wrong with that, is there? >>Dave: not at all. Very tasty. I love cabernet. >> Now, get a whiff of that first. I think the smell is where we're really going to see a big difference. Remarkable. >>Dave: that smells a little -- yeah. Yeah. >> And more refined. >>Dave: oh, yeah. That's good. You know, i don't drink to have a good time. I just try to stop the voices in my head. >> We gotta remember the audience with dave. He does like that audience. >>Dave: it's infectious. I can't help it. >> It really just makes a nice, soft difference. Another good rule of thumb, too, one hour in the decanter is equal to one year in the cellar. >>Dave: there truly is a difference. And what an inexpensive way to class up a bottle of red wine. >>Cyndi: hi. >>Dave: fancy that they're showing up. >>Cyndi: happy birthday. >> Thank you. >>Cyndi: belated. >>Dave: you'll have to grab a glass here. I don't have enough to go around, but -- >> very inexpensive. Do you have to have the little funnel or -- >> oh, no. And the trick is to broaden -- the broadness of the base. Just as much air. You saw kind of swirling it around. >>Dave: so you could put it in a cereal bowl and just kind of -- >> you could put it in a pitcher. Cereal bowl i would recommend against. Glass. Use a glass decanter, though. >>Dave: as opposed to? >> Well, don't put it in a plastic container in the house because the alcohol and the chemicals in here. >>Lindsay: this is good, michael. >> It's a cabernet from california called pavilion cab. >>Dave: and what year? >> I have no idea. 2005. >>Dave: i heard the odd years were better. Michael roberts. Thank you very much. >>Cyndi: he's to here's to michael. Happy birthday, michael! >> happy birthday. >>Dave: you can link to his web site through ours at daytimeonline.Tv. >>Cyndi: it's like aladdin over there. Coming up next, a look ahead at the latest fashion trend based on the past. >>Dave: that's right. Wait until you see these incredible t-shirts. Lindsay's modeling one right Entertainment Sports Michael Roberts came onto the Daytime show to talk about El Quintana which comes from the North region of Spain which is mostly desert and but has been known to have produces some the more hardy wines. El Quintana is a heavy red meat or lamb wine which also tends to go over well with mushrooms. The full-body ness tends to go over well with men. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBNExUQXlMVEV6Zkh4MGFXMWxQVEV3T2pRME9qQXhmSHhrZFhKaGRHbHZiajB3TURvd05Ub3dNbng4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0xOTExMTkyNDY2 http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=42906 Wed, 13 Feb 2008 10:44:01 EST >>Lindsay: hi, everybody. Hope you're having a wonderful day. I definitely am. I am here with our wine guru michael roberts. Good to see you. >> Great to see you, too. >>Lindsay: i'm having so much fun with you. >> This is a good time. This is fun. >>Lindsay: such good deals. Today, we'll be talking about spanish wine. >> Yes, we were talking earlier about what ladies want for valentine's day. This is a great wine for what men want for valentine's day, actually. It's a perfect meat wine, you know. It's just a great slow a slab of lamb -- a manly wine. It's a wine from north central spain. >> Now, is north central where a lot of the spanish wine comes from? >> It's a rugged and remote area, actually. It's only become popular since the early 1980s here in the states. It's really taken off. It's quite a rugged, dry, hot part of spain. About 80 miles north of madrid. Right in the middle of nowhere, essentially. The grapes get quite hot during the day and quite cold at night. It makes for a rather full-body full-bodied -- >>lindsay: you know, it sounds like the wine is a lot like the environment then. You said it's very manly, kind of tough wine. >> It is. I think that's one of the most fun things about wine is they do tend to take on the region from which they come, especially with european wines. This region is full of history. They've been making wines here for a long, long time. But this is actually, even this area is where ferdinand and isabella got married before they sent columbus out. A lot of history. Neat to learn things like that as you taste the wine. >> If you drink this wine, you might get married after valentine's. It kind of oozes. >> This wine is very inexpensive. It's less than 12 bucks. Some of them do get more expensive. The most expensive wine from spain is a wined called uneco by vegas oceilla. It's good, isn't it? >> Very earthy. >> This spent three months in the barrel. There are others, reservea, creanza, up to three years in some cases. >> It keeps going in your mouth. >> Yes, this is kind of the entry level one. I would decant this before i serve it to cut some of the beefiness out of it, but it's very drinkable. >> Once we decant it, how long should we let it sit there? >> This is the sort of wine you want to breathe in your face. Don't worry about that sort of stuff. Rustic wine. Made from a grape called temp temperneo. It ages -- i wouldn't age this one. Some of the higher end ones maybe you could age, but not this one. >> Since we're talking about aging, let's bring dave -- >>dave: no. Wait. He said rugged and manly. That's when i'm thinking that's my cue. >> And our beautiful cyndi. >> There's a lot of sheep in this area of spain, and lamb is really a perfect -- lamb is a perfect accompaniment to this. Lamb and i swear wild mushrooms. Saute ed wild mushrooms and this wine are a beautiful match. Just gorgeous. >>Dave: spanish, right? Never been to spain. I kind of like the music. >>Lindsay: this is about $12, if you were to get it in a restaurant, there's such a large upcharge on the wine, what do you think we would be paying for this? >> Not uncommon to pay 25 to 30 bucks for the bottle, and they are worth every penny. >>Dave: my, that is a manly wine. I feel rugged already. >> It's just simple and straightforward. It's just kind of -- it's homey. Sort of like the cuisine from that area. >>Cyndi: i love this. And i don't usually like strong wine, but this is like a meal. >>Dave: that's a meaty wine. >> It's just really a -- >>lindsay: you said lamb and But what about cheese? >> Sheep's milk cheese is fantastic with this. Again, sheep in the area. The regions of europe reflect what they do. Whether it's the cheese or dairy, meats, produce, whether they are on the coast or not, you know, there could be seafood influence. >>Dave: 14% alcohol. That's a little stiffer. >> That comes from the heat in the area. >>Dave: are the odd years better than even years? I've heard that for california wine. >> Yeah, sure, dave. [ Laughter ] You got to get your slam in. That's okay. I'll take it. I'll just drink my wine and shut up. >>Lindsay: coming up on "daytime," when we come back, everybody has heard of the mile-high club. You guys have, right? >>Cyndi: you're a member. >>Lindsay: no! anyway, we'll take a look at some amazing cars with a million 2!, Sports Michael Roberts came onto the Daytime show to talk abotu Porto wine. This kind of wine has brandy mixed in which makes it more of a stronger wine. It goes will with cigars and chocolate and stilton cheese. It is also the hardest wine to make. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBM0xURXlMVEEzZkh4MGFXMWxQVEV3T2pJNU9qUXpmSHhrZFhKaGRHbHZiajB3TURvd05EbzFObng4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0zNDEzMDE3MDIx http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=41976 Fri, 07 Dec 2007 10:29:43 EST Entertainment Entertainment/Music Entertainment/Television The wine guru, Michael Roberts came onto the Daytime show to talk about Port wine. He brought a bottle from "First Estate" whch is located in the Northern Portugal town of Oporto where they have been making Ports for hundreds of years. Because of wars with England, they were forced to add brandy to help preserve the wine as it went down river. The wine ranges from 18 to 22% proof. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBM0xURXdMVEExZkh4MGFXMWxQVEV3T2pFME9qQXhmSHhrZFhKaGRHbHZiajB3TURvd05EbzBOWHg4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF00MjIxNjg3NjQy http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=41120 Fri, 05 Oct 2007 10:14:01 EDT >>dave: when i think of porto, i'm usually thinking of the commonwealth island in -- that ends in rico. >>Cyndi: porto is a wine, and when i think of wine, i think of the wine guru. >>Dave: michael roberts joins us again. You brought some beautiful port. >> This is porto not puerto. >>Dave: i see, that's where i went wrong. >>Cyndi: taylor fladgate first estate reserve porto and stilton cheese. >>Dave: i hate to tell you, but it's got mold in it. >>Cyndi: oh, no, who let the dog in. >>Dave: freebie is here. Don't let her eat the cheese. Don't let her cut the cheese either. >> We're going to pour some of the port. Porto -- she'll be fine. >>Cyndi: you don't realize when she gets around food that she can actually get her mouth to, it's the end of the cheese. >>Dave: you know who is bad about that, keith and kimmie's dog sky. That dog will jump on top of the refrigerator if it needs to. >> I knew you were coming, lindsay. Port, port, port. >>Cyndi: let's talk about port! >>Dave: shut up and let the man talk! >>Cyndi: when i think port, i think of grandma having her nip of port before bed. >> Sure, sure. That's kind of grandma's port. Today's port, which incidentally they have been making port for hundreds and hundreds of years. This is called first estate. It's made from the first estate. They began making it in 1692. So we're talking about a great It's one of the most remote history. parts. It is "the" most remote wine growing region in europe. Northern portugal. It's actually from the town oporto with an "o" on either end. It's a sweet dessert line. It's a fortified wine meaning brandy, neutral spirits added during the fermentation process to keep the sugar up. It spikes the alcohol content. Most port is between 18 and 22 percent alcohol. >>Dave: that's up there then. >>Lindsay: don't need a big glass then. >> It's a classic match to stilton cheese. Go ahead and dig in before the dog gets it. >>Dave: i have freebie hands now. >>Cyndi: is it a dessert wine or would you recommend having it with the stinkiest cheese? >> It's great with chocolates. A lot of people love it with chocolates. It's great with good, strong, stinky cheese, as you'll see. It's also a great match to cigars. A lot of men and women like to have a cigar with ports. >>Dave: did you bring any cigars? >>Cyndi: we have a new sprinkler system. We really don't want to put it to the test right now. >> Most ports are owned by english firms, port houses. The wine is made way up river and then sent down river on a boat, on a flat little boat because the terrain is so rugged that trucks can't even get up there. So they send it all down and it ages in lodges in the town of oporto. The barrels used to be shipped to england to be bottled, but, of course, the laws have changed now. It was back in the 17th century when there was some feud between the english and the french and they weren't getting wine from france. So they began importing wine from portugal. And it just wasn't making the journey on the ships. Usually the ships, we're talking about early 17th century, they would go to the new world. They would kind of cross the sea a couple of times before they came back to england and the wine wasn't surviving. So they added brandy to it to sort of preserve it a little bit. >>Cyndi: why do they call it port? >> It's named after the town oporto. >>Dave: something to do with being a port on the water? >> It might. That's a fair question. Yes, dave. That's exactly what it means. >>Dave: why, thank you. >>Lindsay: you drink this usually at the end of a meal. >> Usually at the end of a meal, exactly. This bottle has a capped cork on it. >>Dave: it's not a screw top. >> It doesn't have a driven cork. Generally, if it has this, you can open it up and drink it right away. >>Cyndi: does it last very long? >> It does last a good long while because it has more sugar and more alcohol to preserve it. You mean once it's opened. When you have a good one, it tends to disappear quickly. >>Cyndi: like this one will. >> It's a very civilized thing to do. >>Cyndi: thank you to our wine guru. If you have questions for michael roberts, you can link to his web site through daytimeonline.Tv. >>Dave: still to come on "daytime," lindsay enjoys the good life, again, in ft. Lauderdale. She takes us all along to the beautiful st. Regis hotel for a Sports Wine Guru Michael Roberts came on the Daytime show after a 10 day of his vaction. While he was there, he was on what he called an adult camp. The group was taken on a wine tour. One of the places that they were taken to was the winery of Ericx Homicker which is where the best wine in the world is produced according to Michael Roberts. He also spoke of pena nora grapes. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBM0xUQTRMVEk1Zkh4MGFXMWxQVEV3T2pJeE9qSTNmSHhrZFhKaGRHbHZiajB3TURvd05EbzBObng4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0xNDQ1MzIzNjEy http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=40546 Wed, 29 Aug 2007 10:21:27 EDT >> Welcome back to "daytime." When you think of wineries, california may come to mind first but you may want to add oregon to your list. >> You should, because wine guru michael l berts says that's where he's been spending how long? >> A little over a week i was out there. >> And why are you a little overdressed? >> Well, i go back to work in a tie. >> >> We stayed in a nice hotel, and room service and whatnot. >> You look like you got off the oregon trail. >> Right, right. >> Well, we have pictures. >> Yeah. Look at you! >> In the boiler room. We started tasting wines about 10:30 in the morning each morning we were there. And your usual tourist sort of things. >> It looks like -- >> you have when you open a bottle you have to finish it? >> The chances are good you are going to finish it because all your friends will show up. >> We are taking it directly from the barrel. >> Is that a cellar? >> They use sort of a covert technology to install this cellar in the mountain up there. This is what we are going to be eating for the harvest. These are called pena nora grapes. About two weeks ago they were flowers. I wanted us to get a picture so we can see how little they really are. It's full grown. >> Hey, they finished that big bottle of wine. >> That's part of my gang. Missing from this shot are two of my favorite people, tim and nancy missing from this shot. It's a bit -- tim didn't get around so well. >> That's beautiful. >> Everything is so lush. Except for that slob in the middle it it was very beautiful. >> You look so handsome. >> Thank you, thank you. This is one of my favorite visits of the whole trip. We met to the left of the screen there, one of the best winemakers in the united states, in the world, i think, eric homicker. He makes about 2,000 cases of wine and it's just the most amazing wine. We tasted some of these wines a couple of weeks back, i think. >> Oh, i liked that! I tried to buy some of that. Remember? I went to the store. I was supposed to go to the mom and pop. >> Mom and pop. >> Do these pump up bigger? >> For one thing, it's hard to tell in that picture why pena gets its name. Sort of tiny, shaped like a pine cone. >> Oh, puny. >> The berries will get to be -- be -- -- about the size of small blueberries. They are very tightly compacted in that little cluster. >> And then what quality does that bring to the wine ultimately? >> Substantial quality. And in these vineyards, you are talking about roughly a ton and a half to two tons of fruit per So right now, these vines have acre. probably 15, 16 different clusters on them. Those will be narrowed down to two clusters per vine. Something the vine can really concentrate on ripening. >> Tell us the name of this wine. >> This is west hills vineyards pina vinoit, just some of the most fruitable wines there are. And so many organic foods, wonderful farms, local farms. The whole area is really, really coming along as far as great restaurants, and eating local, you know, that whole sort of -- >> delicious, michael roberts. Thank you. I'm glad you're back and you had a good time on your trip. Go to day daytimeonline.Tv. >> Hey, coming up next, fao schwarcz has little girls flocking to their stores to make a customized barbie doll. Sports Michael Roberts, the wine guru came onto the Daytime show to talk about, Proseco from Pinella which is in the Northeast of Italy. It is a sparkling wine, kind of like champagne. It is a great summer wine that goes with both hot and cold food. It is often used in Bollini and has been known to be used in mimosas. Roberts served it with slices of peach. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBM0xUQTNMVEkzZkh4MGFXMWxQVEV3T2pFMU9qSTFmSHhrZFhKaGRHbHZiajB3TURvd016b3dOSHg4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF00MjU5ODIxOTQ5 http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=40042 Fri, 27 Jul 2007 10:15:25 EDT >>dave: we're back, and april wilson is here filling in for lindsay who is filling in for cyndi. You're not here because this has anything to do with wine, huh? >>April: wine not at all. I just enjoy your company. >>Dave: there are only two glasses which means you get none none. >>April: i'm out of here. >>Dave: that's what i thought. No, i'm kidding . Michael roberts the wine guru with "daytime" is here. What did you bring us today? >> I have sparkling wine, a champagne of sorts, a bubbly wine from northeast italy. >>Dave: does it go with that bait? >> I don't think anything will go with that bait. >>Dave: terrible stuff. >> It will help take the smell away . >>Dave: good. Or at least the pain. >> I forget about this wine. I sell a lot of it, but it's so good, such an ideal perfect summertime wine. We talked about that at the top of the show. It's really just a great summertime wine. I had some at wine dinner a i host ed earlier in the week. >>Dave: what makes it a great summertime wine? What kind of quality? >> Well, it's a light, inexpensive, fresh, goes with practically everything kind of a wine. It's good with cold food. It will be good with john's salads later on. It's great with picnic food. You can slap it in some ice . I just put this in here this morning. >>April: you said earlier when we were talking about it that this makes a perfect bollini. >> This is the wine used in a bollini. >>Dave: this is not a champagne. It's a sparkling wine. >> Champagne has to come from champagne. >>Dave: we learned that before on this show . >> I'm actually going to slice a lile bit of a peach It is my favorite way to serve a . peach. Just drop it in the wine. >>April: i was actually doing that in my beer this weekend in the boat. I was dropping plums, peaches, everything. >>Dave: there's a restaurant in farmington, connecticut called apricots, and they serve half of an apricot in sparkling wine. It's very classy. Floats down to the bottom of the glass and it's cool. >> Floats to the bottom. >>Dave: i'm sorry. It sinks to the bottom. >> Could you make mimosas with this? >>Dave: the last time michael was on the show, he told me to shut up. >> I kept talking while you were. A lot of hotels use this for mimosas. This bottle of proseco from pinella, probably 12, 15 bucks a bottle, not at all expensive. >>Dave: lindsay is hating this. >>April: she brought her bait! >>lindsay: may i have some, please? >>Dave: it's delicious. >>Lindsay: here is my question, though, for you. >>Dave: can we drop that in the champagne? >>Lindsay: do you dare me? >> No, no. >>Dave: stay tuned. We won't even entertain this. Michael roberts, for more information go to daytimeonline.Tv, link to michael roberts' web site. Still to come, the head coach of the super bowl champion indianapolis colts sits down and talks to us about the priorities of his life. It ain't just pigskins. >>April: also, actress lili Entertainment Sports The wine Guru Michael Roberts came to the Daytime show to talk about an Argentinian called Kaiken. Kaiken is a goose, actually, in argentina that migrates back and forth across the andes, and the wine maker of this wine actually does the same thing. It is a cheaper wine but is a great red wine. argentina has been making grapes since 1554 so they do know what they are doing. Finally Roberts even says, shop at your local wine stores and forget about the chain stores. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBM0xUQTJMVEk1Zkh4MGFXMWxQVEV3T2pJMU9qSTBmSHhrZFhKaGRHbHZiajB3TURvd05Eb3pNSHg4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0xODYxOTI1Mjk1 http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=39558 Fri, 29 Jun 2007 10:25:24 EDT ratatouille today. Perhaps some crunchy bread? What do you think? >> Crunchy bread is a great idea and a good bottle of red wine is a great idea, too. >>Cyndi: you better a 0 bottle of red wine. Let's start drinking before we start eating. >> That's a good idea. Well, you know, i like to cook with wine and sometimes i even put it in the food. >>Cyndi: yes. I don't waste it that way. >> I don't either. I don't either. >>Cyndi: let's talk about this wine, and it's got an interesting story to go along wit. >> Yeah. It's got a great story. This is a bottle from argentina. We're going to become argentinian wine experts in a little bit here. This wine is called kaiken. I'm going to pour while we talk. >>Cyndi: okay. Good. Good. Did i introduce you? Michael roberts, the wine guru. >> Everybody knows me. This one is called kaiken. It's the producer of this wine. Kaiken is a goose, actually, in argentina that migrates back and forth across the andes, and the wine maker of this wine actually does the same thing. The wine maker is from chile and migrates from argentina to make the wine and then goes back home again. So it could get expensive, unlike this wine, actually. >>Cyndi: oh, good. >> So all you need to know, you could become a wine experts in six words, three two-letter sentences. Think red, think malbec and think mendoza. >> Malbec? >> Malbec is the name of the grape. That's what we're going to taste today. Malbec is one of the five grapes, and this is one of the few parts of the world that bottle a malbec by itself. It makes up over 75% of the grapes planted in argentina. Incidentally, argentina has been making wine since 1554, over 400 years. So they know what they're doing. Most of the wine is consumed right in argentina, though. Cyndi. >> I know. It's hard for me. >> And it smells really good even from here, too, doesn't it? >>Cyndi: it does. >> These are good wines because they provide that old-world history with a bit of a new world fruit to it, though. >>Cyndi: okay. >> It feels really good going in, too. >>Cyndi: the malbec grape. Okay. It's not a light wine. >> No. It's not a light wine, but it doesn't have an angular bite to it. >>Cyndi: no. No. >> It's big and full bodied. >> >>Cyndi: it's full bodied for sure. I think they will be quite delightful together. Now, can we buy this at a little mom and pop operation? >> Yes. I'm glad you brought that up, actually. Thank you for that little leadway there. >>Cyndi: that segue. >> Yes. You can get this at little mom and pop places. But with independence day coming up, i want to issue a challenge, a challenge and a plea, actually, to all of our viewers. The week of independence day, i would love us to all celebrate independence, independent business, that is. >>Cyndi: okay. >> And try to not shop at any of the big chain stores. Just see what a difference it makes to go to the mom and pop places, the little independent book stores, the downtown hardware store, the local wine shop. Just generate a little bit of local economy, i think, to celebrate independence. That's what the american way is all about, anyway. Along those lines, send me an e-mail, and let me know your favorite wine store, wherever you're watching. Let me know your favorite wine store, your local wine store. Tell me a little story about it, why it's your favorite, and you can link to my e-mail by what's on the screen or through daytimeonline.Tv, and tell me about it. Tell me about your local favorite places. >>Cyndi: and then you'll share. >> And i'll share. Exactly. >>Cyndi: and you know, you might save aarr dollar or two at the big box store, but there's something to be said for one on one service. >> There really is. I think there's a very high cost to those low prices sometimes, and i thigh we're forced to deal with giant corporations in so many parts of our lives, our cellphones, our satellite companies, whatever, so let's bring it back home. Let's enjoy the neighborhood. >>Cyndi: you're right about that. You can walk to that little store. >> Let's drink to that. >>Cyndi: i'll drink to that. You bet. You just give me anything. I'll drink to that. Okay. It's called kaiken. >> It's called kaiken. >>Cyndi: kaiken. >> Argentina. Think red and think malbec and think mendoza. >> And think local. >> And think local. Exactly. >>Cyndi: all right. Coming up, ratatouille. It's a movie, it's a meal. We'll be making it. Entertainment Sports Michael Roberts came onto the daytime show with Onix wine from an area in Barcelona called Priorat. It is a blend of two different types of grapes which are famous in France. One of the grapes is Grinoche. He also brought some cheeses from Spain. http://www.shadowtv.com/apps/stv_cc_stream.asx?param=ZFhObGNsOXBaRDB4TWpNMk0zeDhZMmhoYm01bGJGOXBaRDAzTkh4OFpHRjBaVDB5TURBM0xUQTJMVEl5Zkh4MGFXMWxQVEV3T2pNMU9qUTNmSHhrZFhKaGRHbHZiajB3TURvd05Ub3hNSHg4YzJWeWRtbGpaVjl1WVcxbFBVZFNUMVZPUkVoUFIxOVVWbng4WW1sc2JHbHVaMTlwWkQwdE1YeDhiV2x0WlY5MGVYQmxQWFpwWkdWdkwzZ3RjM1IyTFcxd05IeDhkR2h5YjNSMGJHVTlXWHg4W0B8QF0zMTk4NzQwNTIy http://www.groundhog.tv/apps/playMediaEntity.do?mediaEntityId=39397 Fri, 22 Jun 2007 10:35:47 EDT it's the wine guru michael roberts, of course. Good riddle, don't you think ? >> Speaking of spirits, a few weeks ago i did a story about making your own wine and beer. I made my own "daytime" merlot. And we brought it in . Cyndi tried it. I'm giving it to my friends, getting rave reviews, but i need the expert opinion. I got you a glass. Already uncorked. >>Cyndi: actually, we drank all of ours. I took it home and drank it all. >>Dave: i would be happy to get you more. I had 30 bottles for a hundred bucks. I figured that was pretty good. What? >> I had cork in it. >>Cyndi: have another sip without the cork. >>Dave: yeah, try some more. >> Nice job, dave . >>Cyndi: why are your eyes watering? Oh . >> I want to dip my easter eggs in here, i think . >>Dave: wow, thank you for that. Take that home and share it with your friends. >> Let's move to something that an expert has made, shall we? [ Laughter ] >>dave: we did drink the real bottle. That was empty. Knowing you were coming in, we wine put in cheap and apple cider vinegar just to see how nice you would be. >> See how i did that, easter eggs, i should have known that. >>Dave: you were so kind. >> I've been in this business a long time. When you are tasting the wine with the actual winemaker who is trying to sell you something and it kind of tastes like that -- >>cyndi: you are a great actor. >> I'm good at this, aren't i? >>Dave: it's awful, folks. It's really bad. >> It is hard to tell the winemaker that his wine is bad. It really is a tough thing to do do. >>Cyndi: say good effort. >> The truth hurts. Yeah. Interesting. >>Cyndi: his wine was better than that. Really. It was drinkable. >> This is called onix. It's from a little region southwest of barcelona called priorat. It's a blend of a couple of grapes quite famous in france. It's 50% -- let's taste some good stuff. I have to get the taste of the other one out of my mouth It's . a 50% grinoche. Really a great grilled food wine. I brought some spanish cheeses. I think it will be good with those. It smells substantially better than the last one. >>Cyndi: burned any hairs i may have had inside my nose. >>Cyndi: oh, that is so much better than his. Oh, that's so good. >>Dave: that's good. That's very good. >> Yeah, the gra in or about adds a -- the grinoche adds a deep intensity. The other is a fatter sort of fruit. >>Cyndi: you are talking about two different types of grapes. >> Yes, thanks for pointing that out. I kind of go on there. Those are two different grapes that came from spain and moved into france. The southern part of france. The wines, the grapes that are grown in the rome value . >>Cyndi: you say this is ten bucks? >> 10.50. 10.99 Something like that. Not at all expensive. >>Dave: do you hang out with a lot of wine guru s? Wine guru party and do you talk grapes? >> We really do. That's funny because i have a group of friends really into wine, and we don't let anybody else join us because we are such geeks about it. No, we're not snobs, because we really -- well, no, we can't be snobs. >>Cyndi: you paired this with spanish cheese. >> Go ahead and taste, you guys, if you want. Sheep's milk cheese. And the other one is called drunken goat. Sounds like somebody i know. Immersed and soaked in red wine. >>Cyndi: okay. >> That's the monchego, sheep's milk. >>Cyndi: don't eat that . >> I'll keep drinking. >>Cyndi: thanks for the warning. That's good. >> It is good, isn't it ? Monchego goes with every sort of kind. I think this wine is just right for the summer. >>Dave: you always educate us so nicely. >>Cyndi: o-n-i-x. >> Four-letter word. >>Cyndi: if you have questions for wine guru michael roberts, you can write him or link to his web site through daytimeonline.Tv. >>Dave: still to come on "daytime," we are featuring jumbo lump crab crusted red snapper stuff ed with crab meat, tomatoes, carmelized leeks. >>Cyndi: oh, my gracious, what a w Entertainment Sports