which is gonna be amazing. You’re gonna be busy as crap, and you’re gonna run out of this time, you’re only 21 once. – [Voiceover] Tiger
asks, “If your dad Sasha “would of ended up in construction, “how do you think it would
have affected your life “without Wine Library?” – Tiger, great question, and by the way, this is a big shout out episode 40 for everybody who’s asking for
a little bit more condensed, we’re keeping it tight on the four oh. I wish I said to the 21 year
old self to drink more 40s. That would have tied in the. Anyway, Tiger, you know what? I think about this a lot. And I’m gonna, I promised myself, and you guys have heard
me talk about this, to be honest on this show, and this is tough for me to say. There is a big part of me that
thinks I’d be more successful if I didn’t go into the family business. I wouldn’t have had the head start that many people can say
I had, and I respect that, but my intuition tells
me that I would have been even a little more hustler, right? Maybe, maybe to a bad degree. But I could see myself, my intuition, and I’ve thought about
this a lot by the way, is that I would have head out west during the internet boom, I probably would have had a company worth $800 million going public in 1999,
that would have went to $1 in stock value, but I
would have learned things in that that might’ve
made me bet even harder on Facebook and Twitter
and Uber than I did, and so, you know, my intuition, maybe cause I have ego,
maybe because I have bravado, is if my dad didn’t have
an amazing set up for me to go in to, if I didn’t
fall in love with the family business and
want to be a part of it, and don’t forget, I was
making a lot of money selling baseball cards. I could’ve went down that route. There’s just, I feel
like I would’ve really found my way, and I feel that my dad taught me honor and a
lot of conservativeness that has helped me not
veer off or have losses, but I think sucked out
a little bit of my speed and aggressiveness, and that
may sound weird to you guys, but I do believe that, and I do wonder if man, I might have been
more financially along. However, and let me put
this stake in the ground, it’s the best thing that
ever happened to me, because forget about the monies, those 10 years specifically
when I was full time of spending that many hours with my dad, when I’m on my last breath,
when I’m laying there and I’m dying, there’s
no question in my mind that those will be one of
the two or three things, obviously all the things I’ve
about to have with my kids, probably a selfish thing about how many Superbowls I won, but like, you know, those, that, those 10 years with my dad will definitely 100% be one
of the final five thoughts as I die, and to me that is an incredible accomplishment and
something I’m grateful for, and very thankful for. My friends, thank you for
watching episode four oh.

– [Voiceover] Cory asks, “What
have you found is the best “way to introduce
non-wine drinkers to wine “without it seeming overwhelming?” – Cory, I took this question because not only for the wine people listening, but for the business
people that are trying to educate about social media or apps or tech culture, it’s the same game. Why did I over-index in the wine world? And why do I think I over-index
in the business marketing, operations, social media marketing world? I said marketing twice
’cause it’s so nice, it’s because I talk to
people, not down to them. How do you get people into your thing? How do you do that? You talk to them, to them, not down to them. That’s the struggle for everybody who gets any level of expertise. They get this expertise and
they want to leverage it against their audience to
establish I’m here, you’re here. I fully believe, and I
can guarantee the comments coming right now that one of the reasons people watch and listen to this show and have followed me for
the last seven years, when I was educating about
wine, intimidating subject, or social media, new intimidating
subject to a lot of people is I’m talking level set, right? I’m not imposing my expertise. I’m not making anybody feel bad that they don’t know as
much as me, snickering like, “How could you ask me
this question, Ricky?” I don’t do that, right? I understand that there’s 99% of the world that I know jack crap about. I know my couple little things, and when I’m trying to
learn about other things from other people that know, it’s nice to be talked to at that level, which is respect as a human
being, not being imposed on something you learned
a little bit more about. And so, you want to get people into wine, or anything else for all
of you that are watching, and I see a lot of you
who are watching trying to impose your expertise on food, or pets, or anything of that nature, I highly recommend you start realizing you’re talking to
somebody, not down to them. – [Voiceover] Adam says, “I
understand that marketers

“Gary, when you left Wine Library “to start VaynerMedia, was
it a conscious decision “not to have someone take
over Wine Library TV?” – This is a great question. People have asked me this question a lot, and I wanna interject some depth, like last couple questions,
last couple episodes with some of this kind of fun stuff. And insight that I’ve never talked about. You know, I don’t know if
it was a conscious decision. Nobody really raised their hand, nobody wanted that spot. It’s kind of like my
speaking career right now, knock on wood I’m doing so well, the bad part is I always
have to speak last because nobody wants to go next. I don’t think it was the
right or obvious choice internally at Wine Library to jump on it, Ian, Brandon, you know all
these great people internally just didn’t’ wanna have
the kind of, you know, not responsibility, look it
takes a certain personality to put yourself out there. We’ve talked about the past, my blog post about this the other day did really well. You can link that, Stunwin. So it wasn’t a conscious
choice, it was the right choice. If that person existed in the building, maybe it would have
continued in that manner, but I think one thing that
I’m really focused on, why I took this question to interweave it to everybody else while answering it is I think you have to assess. Like you always have to assess. And I think way too
many people come in with what they want it to be, the notion of, somebody will take over this show, and then you’re forcing someone to sit in the hotseat, and then you really lose the lustre of it. Not to mention, I may want to jump back in that seat one day. (bell dings) Question of the day.

“On Fridays, we drink wine. What’s a good drinking home alone bottle to yourself wine?” – Laura, I’m, Laura?
– [Voiceover] Laura. – Laura, I’m a big white wine fan and so the place where
I’m really obsessed with these days is Italian
White Non Pinot Grigio so NPG. And what I mean by that is look for things like Soave. Look for Greco Di Tufo. Look for Fiano. These other white varietals from Italy where a lot of people don’t know them. They don’t realize their quality. And I think between 8 and 22 dollars, you can get an enormous array of tremendous high acid quality drink by themselves but wait I’m drinking it by itself but now I want a little cheese still able to fold into that so Italian white wines to me are grossly and Stunwin because I know you’re
going to be with DRock, when you edit this episode, throw up a couple of logos of labels here. Actually take over my whole face. Show seven or eight
logos of Italian whites in that eight to 22 dollar range that people can slow motion this video and catch the name of or link it down below.

– Nam, first of all, before
I answer this question, literally as I was about
to say Nam, I thought, you know what, this is
a cool way to bring back some of those Wine Library TV vibes. Next time I answer a wine
question on the #AskGaryVee Show, the wine will be here and
I’ll taste it and review it. They’re gonna like that,
you’re gonna like that. Nam, because I love that
style of food in general as a Russian immigrant,
Belarussian immigrant, we eat a lot of pickled
food as well, and pickles are literally some of my
favorite things in the world. There’s a couple different
ways you can go but for me, high acid whites have done well or oily thicker whites,
so I’m gonna give you the recommendation of
Falanghina white wine from Italy and Santa Barbara russon or villone if you wanna go USA on the wines so those are your two little suggestions. – [Voiceover] Robert
asks, “Why do you release

“Snapchat for a winery?” – Vineyard Paul, I had
to use this question, because the image is incredible. Loved it, great way to ask a question. If you wanna get your
question on #AskGaryVee Show, you need to be a little bit creative live Vineyard Paul. All right, so, Snapchat. Here’s what people don’t understand. I predict, I’m going hardcore here. I predict in 2016, that Snapchat will have a number one, two, or three spot in the most important apps in the world from the 13 to 40, let me say it again, 40-year-old sector. Maybe even 45, 50, I’m, that the 25 to 50-year-old
sector on Snapchat in 2016 is gonna blow
away the far majority of people watching this episode. And so, let me give you a fun fact on how to get good at it,
or start playing with it. The one big creative play
that I see on Snapchat that I see is so different
is the notion of taking a picture and then drawing on top of it. Some of you that follow
me have seen things that weird spider, the raindrops, I’ll start playing with it a little bit, I’m a big fan of that, it
opens up enormous creativity, enormous, ooh, DRock,
some of my funny snaps I don’t know where you’re
putting them D. Rock, but and so I’ll give you those images. Yeah, so, if your winery, take pictures in the wine
room, in the vineyard, of the bottle, and then draw
creative things around it, I do think that people will enjoy that, it’ll be a little ha ha. You can do some little
contest by writing in, I think drawing on top of the images, because the images on
Instagram, and Facebook, and Twitter, they all look the same. This drawing thing is a
real creative variable, it is a difference maker,
the attentions on Snapchat, I am bullish on that ghost. – Hi, Gary, my name’s Kiki,

– [Voiceover] Chip asks, if
you owned a winery in Napa, what your left jabs look like? – Chip, thanks for the question. And honestly, I’ve been
reading the feedback. Thanks for the critiques yesterday. Some of your took it a little to far. I mean, what I was really
saying from critique this show was, give me compliments, not actually nitpick and
find something to upset me. But anyway, you know, I want
to start answering these questions in a different
little bit of a way, and so thank you guys. You guys continue to evolve this show. Big shout-out to the people
that have been tweeting and Instragramming the fact that it’s been interesting to watch the
show evolve from one to ten. It is pretty crazy for the
amount of shows I’ve done and videos I’ve done to
watch it actually have an evolution even with intention. You grew with that, Steve. Show Steve. – [Gary] Zak, do you agree with that? – Yes. – So to answer your
question, I’m gonna answer it in a way that I hope
everybody who’s listening doesn’t miss the point that
this works for everybody, not just wineries. If I was a winery in California,
I would actually make my jabs Wine Library TV. Let me explain. Could you imagine if a
winery in Napa Valley did a show where they
tasted wines from all over the world that were not
from Napa and critique them and gave their thoughts. All of a sudden you start looking at them as an authority instead
of somebody who’s just pitching their wine, right? Everybody wants to go the route of like, let’s show the day in
the life, and they take video, like cropping the
crap and like tasting. Nobody cares about that. They will care a little bit
about the dog running around. And if you teach them
the dog’s name is Goldie and make more videos about Goldie, they’ll care about that. But what they really want
and what you really want is utility. The reason this show
exists is this is the next coming of my ability to give utility. I’m giving content that actually
is a little more tangible. Now it’s opinions, so take
it for what it’s worth but you’ve decided you’re
gonna allocate your time and I’ve somehow become
important enough to you, or you’re curious enough
about my POV and brings value. Value comes in entertainment,
value comes in a lot of forms, but I really do think
opinion, context, information, these things are very powerful. And so to answer your
question is, I would just review other wines from
the world and give my two cents on that, because
then, you’re leveling up and not just pitching. In the same way that everybody
here, instead of talking about their products or
their ebook, or their blog, can talk about other stuff. Hence, look at the structure of this show. These are questions from you
that I have to respond to, thus they matter more to you. You have to put out things
that matter more to others. That’s a little bit of my curve ball. Take it for what it’s worth. – [Voiceover] Ivan asks, do
you respond to posts, tweets,

Jon, the answer these days is water. But, you know, overall,
you know, it’s funny, I would say tea, and it’s wine. It’s wine, out of those beverages. Now, root beer would have
been more interesting, but I would say it goes wine, tea, coffee. – [Voiceover] Eric asks,
“As a business leader,

“all over again today,
would you start with “WineLibraryTV, or WineLibrary first?” – Drekken, great question, man. I’ve gotta say something,
look, a couple things actually, before I answer the fine question
and sign off on this show. Drekken, that’s a great
question, but two things. One, you guys are killing
it with questions. I’m hitting the hashtags and
seeing these all come through, I’m completely blown away. I mean, I was a little
worried that they’d all be the redundant same questions. You guys are coming from
all sorts of angles, so I appreciate it. And two, you know, this may be a scenario where some people’s
questions who watch the show every single day are
not gonna get answered for the first six months,
because of the lottery, of the randomness, and
so I apologize up front, keep asking them. Thank
you so much. I’m humbled. And to answer your question, hands down, I would do it over again
exactly the way I did it. Having the comfort that I
built this enormous business before I started the show,
put myself out there, in this zany way, and
had that air cover of respect for what I
accomplished and what I knew, helped me so much. If I started the show
when I came out the gate, when maybe I didn’t
know as much about wine, I didn’t know as much
about the wine business, I didn’t know as much about the audience, it wouldn’t have been as good. You know, chops, skills, the goods, they have a funny way of
working themselves out. And so no matter how you roll, if you can bring it, it’s a
hell of a lot more consumable. I appreciate the questions on Episode 6,

“for the first time in September. “What wine bar or restaurant
would you recommend?” Ben, thanks for the props
on Resy, zoom in DRock. Any of these lovely
establishments that have been smart enough to join the
fray, Gotham Bar and Grill, Rosemary’s, Minetta Tavern, Toro, Estela, Charlie Bird, Balthazar, all great choices so I highly recommend
that and off the app, as a wine bar, I’m a huge Terroir fan. Stunwin, you’re into the
wine game a little bit, quite a bit, you’re
passionate. Any wine bars, you kind of, give ’em a little face time. – Corkbuzz, Corkbuzz is good. I like Terroir a lot as well. – You know, to me, it’s Terroir, Corkbuzz, those are two spots to most focus on. – [Voiceover] Scott asks,
“What’s your number one