QOTD:

A bloody Lamsrack with a 2000 Veilles Vignes Chateau Bouscasse from Madiran.

That was just perfect.

qotd: my favorite food and wine pairing? I picked the perfect day to watch this episode, because I had it today. A chateau-chalon vin jaune and comte cheese with toasted walnuts. Gary, if you haven't had this, and if you haven't given the viewer's an episode on this wine yet, YOU ARE MISSING OUT, AND YOU'VE DONE THE SAME TO ALL YOUR VIEWER'S.

I've recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.

Great Episode! Classic even. Did you have any idea at #98 how far you would go?

QotD: Bubbly and Steak

Peace

We'll see you at #600

I know this is an old, OLD issue, but I had to answer the QOTD... my favourite pairing is Concannon Petite Sirah 2004 and TOBLERONE!!! Yes, believe it... I am weird. Try it.

"How many people feel they are WLTVaholics?"


Hi.

My name is Evan and I'm a WLTVaholic.


Considering I first watched any of this about a week ago (mid june 2k8) and watched a dozen random newer episodes then started at 1 on Friday and it's now Monday and I'm on episode 98 and leaving a comment for almost 2 years ago....

I might just be addicted.


Funny thing is, I've never really tried wine.

I want that Free Ship Code! I think I'm a little too late to compete :(.

Good episode - I want to try that sparkling wine.

Brandon M...yes I am addicted!
QOTD - Gotta be Indian food and sparkling wine.

QOTD: Vietti Moscato D'Asti With a lemon lime souffle. My friend said that this is the pairing that made her want to cry. This is a magic pairing.

Gary
You guys mind posting the names of the cheeses on this post? Also what are the prices of these cheeses at WL?
Thanks
Sam

Truely the greatest pairning is Amarone and Parmigiano-reggiano. If you have not tried this you are misssing out on one of lifes great pleasures

Gary

Great pairing episode.

My favorite paring is Zin Port (Benziger) and Chocolate or Muscato and Apricot Cheesecake

Better luck next week for the Jets

I'm not very educated on cheese...I always go for the aged gouda and cab (geese, I always say cab).
Other than Comment #168..no one has mentioned gouda...is it not one of those cheeses that is all that great, cause I love it. Am I eating the White Zin of cheese?

Just wondering...

B

A couple of things...

QOD: Food and wine pairings -- so many great ones, but I'd have to go with Peter Luger's Porterhouse (rare) with a big California cab.

Previous question: Location of the WLTV party. The Meadowlands Parking Lot, of course. J-E-T-S, Jets, Jets, Jets!

As for the Hoboken pizza discussion above, kjb has it right. Grimaldi's far and away the best, although to be fair to Benny's, it's a completely different style of Pizza so it's a little bit of an apples/oranges discussion -- kind of like trying to compare a Cab and a Pinot Noir -- yes they're both wines, but 2 completely different styles each with their own merits. Although, I have to say, Benny's slices can be somewhat dissapointing lately, as they go through so many pies of slices, that you often get one made in advance and reheated. A fresh Bennie's pie is still a thing of beauty though...

Hi Gary,


I am also a big fan of having cheese for dinner. I would say once a week my wife and I have a couple of different cheeses, some crackers and some granny smith apples along with a nice bottle of wine (almost always white). Our favorite wines to pair on these nights are rieslings, sauvignon blancs and the occasional moscato or prosecco. Good stuff!!!!

Gary:

Great show..have just recently started watching now I've got to watch every day. Your right about the Razon..its a great buy... favorite Wine & Cheese pairing..lets see.. Camenbert and a Bordeaux blend.

Thanks again..keep it up

CalvinJ

Gary,

This is my first comment on the forum, though I've been watching for a while. It's not that this episode stimulated me any more than many others, but I've been thinking for some time that I should see what the discussion is all about.

I really liked the way you approached the wine & cheese pairing episode; especially the way you went from wine to cheese and then back to wine in order to judge the pairing. What wines would you pair with aged gouda or parmegianno reggiano, my two favorite cheeses? How about FRENCH feta? (It's much creamier than the Greek variety.)

Clockwork Orange? ...all I can say is that Wendy(a.k.a. Walter) Carlos is a genius. If you like the synthesized 9th, you should check out her Brandenburgs (esp. the 3rd & 5th).

One more great show, I am getting to the point that I need my WLTV daily, so why don't you do a weekend show, maybe at a diferent location, a restaurant, a friend's Barbecue, etc. somewere interesting that we all can relate to and see you in a more natural enviroment.

good old ludwig van...Is that "A Clockwork Orange" reference?

Hi Gary! Here's a question to ponder after the wine/cheese pairing episode; you may need a whole episode to tackle this one!

Basically it's this: Can the right cheese/meal enhance a mediocre wine into the stratosphere? Can the wrong cheese/meal deflate a superstar wine?

(I should submit this question to the people who write the SATs!)

Douglas

Another great episode, I'm glad I "seeked" it out. I'd like to see the cheeses get the little striped title with their prices like the wines get.

I don't know if I'm addicted, but I've probably watched 80 of the episodes. It's one of my first stops on my usual after work surfing route.

For those of you who don't know about it, do yourself a huge favor and check out cellartracker.com. It is absolutely essential if you're building up a collection.

Jason...you can click the Gravatar to get to My Myspace page.

B

Jason R.
2003 Truckee River Winery Garys Vineyard Pinot Noir was last night.

Tonight...Silver Oak...Just kidding.

Seriously...I'll probably take the night off tonight...I've been popping a lot of bottles lately.

B

Stallion #136 - U sound like Banya on Seinfeld!!! AWEFULL

TIM F - #153 - THATS GREAT - I LOVE THE JOKES

I was going to comment on how it seemed like just the other day we were all excited to get to #100. Not going to take as long to go from 100-200 as it did from 0-100.

Brandon - Let me know tomorrow - what u drank tonight. I think that you have the closest tastes to mine and drink alot of the same wines I do and I always look forward to hearing what you drank and your thoughts / notes. ty - Also - I want your myspace link - I have to check out more of your pics. - http://profile.myspace.com/index.cfm?fuseaction...

Gary,

Great episode. I think I need to get to WL on Friday to pick up some cheese.

Brandon:
I would have to agree that I am addicted to WLTV. I watch every episode and always look forward to the next episode. I have a tendency to check the computer multiple times a day to see if a new episode has been posted yet.

Favorite pairing:
Filet and a big cab - MR with a little salt and pepper - Simple and juicy. I think I know what I need to have Friday night after I get my cheese from WL.

Definitely a WLTVaholic... I usually post soon after I watch the episode, unfortunately work requires that I don't always get to post as soon as I'd like... but check out some past episodes to see what time in the middle of the night I sometimes post and you'll have no doubt of my addiction!

On the question of if GV does WLTV to push inventory... no way! Besides all the good pts already brought up, I'd like to mention that it seems pretty often that he recommends wines that WL has already sold out or maybe has a couple bottles left, not just that WL never had. Now, if WLTV makes WL more popular and more known, of course that will increase sales. But specifically to push specific inventory? Definitely not

QOD - Gotta be port and chocolate, specifically have had a couple times Rutherford Hill Zinfandel Port with various chocolates

With all this talk of steak I guess I know what I will be eating for dinner tonight. What should I drink? Cali Cab?

Jamón futures. I should have guessed.

Tim: the thing is, the cows (unlike, say, deer) have sense enough to stay well away from the road. Plus, unless you're driving a Hummer or something an animal of any size will put some serious hurt on your car.

And there ain't nothing wrong with sweetbreads. Just bread 'em, fry 'em, serve 'em with a nice Torrontes or something, and don't tell your guests what they are.

I'm hooked. I want my WLTV!

Thanks BrandonM for the tip. I thought there had to be brackets for the web links on a post like this.
TimF...if the steak was vacuum sealed then flash frozen immediately after butchering the meat would still hold its integrity and taste...but ONLY under those conditions. I still feel fresh is best but there are alternatives for storage with a handy vacuum pump.

As business goes, Gary/WLTV is of course going to drum up business. Of course Gary is supporting his family's company...BUT...I don't think that is why he does WLTV. We often see him "pass" on wines that WL sells and even on big sellers too. Just a few episodes he "passed" on a wine that is a top seller for the store. That is not the best marketing for that wine and may cause a drop in sales but WLTV has certainly influenced me to purchase wines both from WL and also local stores.
I love the fact that we as a wine loving community have a platform to voice our opinions and listen/watch the opinion of a host that is so charismatic and knowledgeable of wine (and football). So if WLTV brings business to WL does that make Gary a "sell out?" HELL NO!!! Business is business but in my opinion Gary has us, honesty, and the Jets in his best interest when it comes to WLTV.

TimF, You're crackin' me up!
Sure, I guess I could, (hit a cow) but most of the cows around here are dairy cattle...wouldn't make for a good feed.
We don't eat all the extras...some we feed to the dogs or give as Christmas gifts...
A great steak is like a great wine. If you truly enjoy it, it's worth 3x the price. (Hope Gary doesn't read this one...prices might go up)

Count me in as another self-ascribed WLTV-aholic. Great job on the wine/cheese pairing and making people aware of how cheese can affect the taste of wine (some positively, others negatively).

Just one question for GV: What's up with the gansta sign-off? Trying to put fear into Katie Curic, or are you simply a fan of rookie safety Eric Smith (Jets #33)? Later,

Nate

Lynne -- If you're rural, can't you just hit a cow with your car, cut it with a knife, pour some cherries on it and eat it? :) My father-in-law is a former farmer and used to buy a cow at a time and freeze it. The only catch my wife explained to me is that you've got to eat the tongue, sweet-breads, etc. Ick...

I'm becoming a steak snob. I don't think the stuff at the local supermarket is very good. Luckily there's a great butcher right next to my train station. Sure it costs 3x the price of the supermarket but man is it worth it.

Tim F,
It's kinda hard to fit an entire beef in the frig. :)
We butcher, double wax wrap, and freeze solidly in a meat locker before bringing it to our home freezer. Thaw in the frig and you truly are good to go. Keeps amazingly well in freezer for a good 6 months.
That's how we rural folks get a good steak. Can't get 'em at the local Walmart.
I wish you could taste them...they are the best! Some friends have told me they're better than Mortons.

Gary, A new MILESTONE, the first time ever at 150 comments....how great is that GOODFELLA's dialogue....I know you love it.....do I get a prize for being 150th?

Tim F, nice job w/ Goodfella's dialogue although the best part of that scene is when they're all looking at the painting and Tommy says, "I like this one...one dog's looking east, the other's looking west, and this guy's saying, 'What do you want from me?'". BEST MOVIE EVER!!

How bout this from the famous "Bar Scene"?

There was Jimmy and Tommy and me … and there was:

·Anthoney Stabille, “How ya doin?”
·Frankie Carbone,“Que se disce, Bon so va”
·And then there was Mo Black’s Brother, Fat Andy, “How ya doin, buddy?”
·And his guys, Frankie the Wop,“Stayin outta trouble?”
·Freddie No Nose, “Hey pal, how ya doin?”
·And then there was Pete the Killer, who was Sally Balls’s brother, “Hey, I took care of that thing for ya.”
·And then you had – Nickey Eyes, “What’s up, guy?”
·And Mikey Franchese,“love that guy yea, wanna see him”
·And Jimmy Two Times – who got that nickname because he said everything twice like, “I gonna go get the papers…get the papers.”

Lynne -- You really ruined the mood of that great steak you described by using the word "thaw"...

QOD: A 1 1/2" thick cut of homegrown angus/hereford beef, marinated in a secret recipe, seared, then charcoal grilled, (with a little hickory smoking going on at the end) out on the deck, listening to classic rock and drinking a beefy red (from WL). Oh man...I need to go thaw out some steaks!!!

Does GV do all this just to move wines? I don't think so, but so what if he did? He certainly isn't in business to lose money. I have not been dissatisfied with any of my purchases. WL has been cheaper than shopping locally, plus there is a very limited selection here, so I'm able to try wines that have never been available to me. The only wine I was unhappy with was a '04 Falesco Vitiano that I purchased because of the WS 90 pts and the $8.00 price tag. Gary tasted it (after i received it from WL) and, too late for me, gave it a big pass..."stinky jock strap.... a waste of time".(EP # 76) I agreed.
Look at all the friends he has made ....junkies, Gary groupies, whatever we are. It wouldn't be in his best interest now to try to palm sub-standard wines off on us, the faithful. We're getting more wine savvy and its all Gary's fault! Keep on keepin' on, Gary!

I dont know if anyone has said this before, but in addition to an episode on heat, there should be one about odors. Leave a few different wines (natural cork, synthetic, screw top) in an airtight box with some kind of odor (or several different odors with small and large molecule sizes) like dried mushrooms, vinegar etc. Then, youd leave another box with the same wines and no odor. Wait a month or two and then try them out side by side.

How about a beer episode?...you guys have an amazing selection there, but I am too afraid to try all of it.


as far as food pairings:
bloody grilled lamb chops and dark red wine
paella and a rioja

Stallion,
Thanks for the tip on Alleva. I will make an attempt to go there one of those days.
As for Murray’s, they don’t make neither mozzarella nor ricotta and they don’t hide this fact

Brandon,
I truly believe that Gary is not doing WLTV just to move inventory. He is doing it to move inventory Big Time. Just kidding.

He is a true wine geek, sorry- enthusiast, and doing this blog to express his passion, to share it with ungrateful crowd but in the same time he’s selling stuff.

Not that anything wrong with that.

Read WSJ article about Gary. After talking about some wine he sold I forgot how many cases of it.

Kudos to him for educating people and promoting his business in the same time.