With the holiday season upon us, Mark Oldman sits down Dom Pérignon chief winemaker Richard Geoffrey to undercover two ways of drinking (and swirling) bravely with bubbly.  According to Geoffrey, it is perfectly acceptable to drink Champagne from a regular wine glass (i.e., not always a flute-shaped glass) and to swirl it (gently) as you would non-bubbly wine to better appreciate its aromas.  

Mark introduces the episode from Art Basel Miami 2010, where Champagne Ruinart had rolling Champagne carts circulating throughout the aisles of the show — an ingenious take on room service for the art set.

Featured wines:

Dom Pérignon Brut 2002 

Ruinart Brut Blanc de Blancs Champagne NV

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Pizzas Are a Million Times More Delicious When You Add This Special Topping:

Mark converts $245.74 of loose change into one wine truffle for the purposes of B.Y.O.T. (Bring Your Own Truffle), a convivial and relatively affordable way of sampling this mythical delicacy.  With friends at New York’s Pizza Gruppo, he also executes a B.Y.O.B. (Bring Your Own Barolo), which is the famous red from the Piedmont area of Italy and a native and classic pairing with the white truffle.  Watch as Mark and friends “make it snow” with their “tartufo bianco.”

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Mark Oldman sits down with comic genius Dan Aykroyd to discover the wine preferences of some of his most memorable movie characters, including Elwood Blues, Louis Winthorp III from Trading Places, the Ghostbusters, and Dr. Detroit.

Featured wines:
Stones Green Ginger Wine
Chateau Margaux 1990
Chateau Petrus (mid-1990s) in jerobaums and magnums
Supermarket wine from Napa
Boone’s Farm Peach Wine
Chardonnay

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Flying for the holidays?  Let Mark Oldman show you how to build a “booze bag,” his way of getting a stash of wine from point A to point B.  He also introduces you to the lychee-fueled sensuality of Gewurztraminer, a Chardonnay-alternative that is perfect with spicy food.  And he describes how “Year of the Cat” singer-songwriter Al Stewart introduced Fleetwood Mac’s Mick Fleetwood to Gewurtz at a London curry house.

Mark “comes to Paris” for Chinon, a stimulating bistro favorite evocative of red fruits, earth, and sometimes a savory “green” quality.  Derived from the Chenin Blanc grape, its light-to-medium weight and tangy acidity make it perfect for warding off tryptophanic spells at the Thanksgiving table.

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