Wine and Cheese Pairings.

Wine and Cheese Pairings. – Episode #98

September 26, 2006

Wines tasted in this episode:

2004 Wegeler Estate Riesling Qba

2005 Kennedy Point Sauvignon Blanc

Today Gary tastes 4 wines and tastes 4 cheeses and then talks about how they work together. This is a very interesting episode and one that will bring a lot of value to many viewers of WLTV. Please jump in and answer the question of the day too!

184 Responses

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September 27, 2006

Jon
Tim F sent me here…great site !!
September 27, 2006

GregK
A non-original but VERY effective pairing: salmon and pinot noir
September 27, 2006

Panman
QOTD: Duck w/ ‘02 Chasseur Pinot Noir. I was not even a duck fan prior to the tasting. It was part of the tasting menu at One If By Land… While I’m still not running out to the store to stock up on duck, I say this was a great pairing b/c the combination of the two brought out the best possible taste. Outside of that, I’m a big fan of Amarone and the 17oz. Shell Steak from the River Palm.

A friend of mine, and local to Wine Library, has a 1978 bottle of Rothschild. I attempted to find out how the vintage scored and found Parker’s chart:

http://www.wine-pages.com/vintage.shtml#part2

While it details the 1978 vintage, just for kicks I scanned for the 1977 vintage. It was not there? Any clue as to what was going on with the 1977 vintage? Some of the best people were born in 1977 too ya know!

I picked up at your store last night the L’Aventure Optimus. I thought it was really great…plums/prunes, leather, chocolate and smooth tannins. What are your thoughts on the the L’Aventure Optimus?
September 27, 2006

Chris Stanisci
Brandon M. Do I even have to post a comment about whether I’m addicted. I need a 12-step!!

P.S. I was at WL today with my middle son, Jake, working w/Gary, Brian W & John K on spreadsheet issues/glitches (was honored to meet Gary’s Dad). When I first arrived, I was waiting right outside the glass wall of GV’s office and there was a bunch of items on the floor just outside of his office. One item I noticed was a case of MANGO’s…..someone sent him the Mango’s that he said he would eat on the air if someone sent them.

QOD–Who sent the Mango’s??
September 27, 2006

Brandon M
ooops…I can spell
September 27, 2006

Brandon M
Hey no-offense to Jaye…but Common, weren’t you someone who complained about trying to be number one, and spending too much time doing so? And then you get on the horn and win the shirts?

Congrats to you, I hope your addiction is becoming as bad as mine becasue..well.. misery loves company!

B
September 27, 2006

Jason
Oh, my food highlights. Check this out. Who would have thought a wine tasting at Disney’s Calfornia Adventure would totally kick ass? But it did. My wife and I were there on a rainy day. We came prepared, and no one else did, so the park cleared out once it started to poor. We went wine tasting since they had an awning to cower under while waiting out the torrential downpour. They offered a port flight that included three ports, each of which was paired with a differnt blue cheese, and crackers and apricot-chile relish for palette cleansers (ok, the relish wasn’t so much a “cleanser,” but it sure was delicious.

The pairings were delicious, and the pourer was all about the personal attention, and shared an awesome story about the Maytag family (since we tasted Maytag Blue Cheese). If anyone’s interested in that whole story, drop me an email at jwhicks727@gmail.com.

Anyway, my best wine/food pairing is port and blue cheese.
September 27, 2006

Jason
Jaye, you suck! Ok, you actually rule. Now I don’t have to call my friends and be all obnoxious about posting on some message board they’ve never heard of.

Gary, what’s up with not smelling the Jansz??? I can’t believe no one else noticed that. I’m a fully admitted novice, and I suppose it’s possible you just don’t smell sparking wines, but I could have sworn you did so on the Champagne episode…
September 27, 2006

Steve B
Good episode. My wife and I just hosted a wine and food party concentrating on Spain. (used the book by John Radford, The New Spain) One of the best parties we have ever had. My favorite paring: Butterfly leg of lamb and any Pinot Noir, but especially any Pinot from Garys’ Vinyard. He is the king of California Pinot! Keep up the good work, and Go Niners!!
September 27, 2006

Brandon M
UFC Phots…I will post again tomorrow if anyone misses tonight:

Fight Shot #1
http://www.gngnet.com/images/MySpace/ufc/fight1.jpg

Fight Shot #2
http://www.gngnet.com/images/MySpace/ufc/fight2.jpg

Matt Hughes After Pummeling BJ Penn – His belt is on his waste
http://www.gngnet.com/images/MySpace/ufc/hughes.jpg

Hard to see, but Lidell is signing autographs and hungging a little kid…a classy guy!
http://www.gngnet.com/images/MySpace/ufc/lidell.jpg

St. Pierre standing two feet from me!
http://www.gngnet.com/images/MySpace/ufc/stPierre.jpg

Me and Joe Rogan at the end of the night!
http://www.gngnet.com/images/MySpace/ufc/rogan.jpg

I know it’s totally off subject…but I hope some of you enjoy.

B
September 27, 2006

E
A cheese episode and no bouzouki player?

Oh, well.

Food highlights: Aglianico + lamb-burgers, Madiran + cassoulet (classic!), Teroldego + grilled salmon (weird, but not bad), Chinon + corned beef (Fete-de-Saint-Patrick), Muscadet + Thai seafood soup, and for dessert, Brachetto d’Acqui + chocolate covered strawberries. Ain’t found anyone yet who didn’t love that.
September 27, 2006

Arnold
Bogle Chardonnay 2005 and Sushi, had the combo tonight and it worked well. Sweet & salty.
September 27, 2006

MarcT
Oh yeah….One time at La Folie in San Francisco I had a course that was called Quail and Foie Gras Lollipops with Leek and Wild Mushroom Cannelloni paired with Rieussec. Get this…They took Quail hind quarters and boned the thigh so you have a nice piece of dark quail meat with a handle (the leg bone). Then the thigh meat is wrapped around squares of Foie Gras. The quail is seared and served with the Leek and Shroom Cannelloni. I’m getting hungry again.
September 27, 2006

ChrisR
Brandon,

I’m a complete addict. My two year old son now points to the screen and exclaims “wine” as soon as he sees the start of an episode.

Gary,

Great episode. I am embarassed to admit how many times wine & cheese ends up as my dinner each week (but there’s really nothing better especially during Monday Night Football!)

Not loving the green screen. Unless you have greater plans for it, the simple labels could be keyed on without it. I hope any future effects don’t leave you “clipped” with blurry artifacting edges. I miss the simplicity of the old format, but I’ll wait and see what you have planned before casting stones….or neocorks.
September 27, 2006

Glenn Friesen
I’m a first time viewer. Cameron P recommended I come here and I am very glad I did. He always rants and raves about vlogs and vino — this site has provided him ample opportunity to combine the two into one, more concise. Also, the site is really useful and cool. Entertaining and interesting!
September 27, 2006

scotty
Gary-great show! Now your gonna hook the foodies as well. Without a doubt the most sublime pairing is Sauternes and Foie Gras.
September 27, 2006

Jaye
Hi Gary, my friend Renate (comment #35) used my given name (Hjordis) instead of my nickname (Jaye). Hope you will still count that one. I count five friends by comment #35. Did I win?
September 26, 2006

MarcT
Gary, great episode. I really appreciated that one as you did something that is part of what I do for my side business.
Best food and wine pairing…wow…I have so many. So instead of boring you with a long list I will share with you and everyone what I had for dinner tonight (at the restaurant I will take you to if you come to Atlanta on your tour). After my amusee of Cauliflower Panna Cotta with Smoked Georgia Trout Salad I moved to my simple yet very refined meal. A Pizzetta with local figs, fontina, point reyes blue cheese, walnuts, rosemary, and balsamico paired with 2001 Les Galets Blonds ChÃ¢teauneuf-du-Pape. Then I had a Muscadine Pie with Goat Cheese Sorbet paired with Tokaji Aszu – Royal Tokaji. Does this sound like something that you might like? This place even has its own cheese cave and a cheese club (of course I’m a member) to boot! You have got to get down here. I promise you will be pleased!
BrandonM…I think I must be a WLTVaholic. I find myself watching old episodes while I play poker online!!! Should we start a support group? I always look forward to reading comments from Stallion, Tony, you, Chin Chin….Oh hell….Yep I read all of the comments.
Hello my name is Marc and I’m a WLTVaholic.
September 26, 2006

karen
Cameron P said to watch this great episode. He knows how much I love cheese paired with my wine. I prefer the reds but a cabernet with a stilton will give you a stomachache!
September 26, 2006

chito
Great show Gary. Looking forward to one double O. My all time favorite pairing is a thick grilled steak and a big Cab. My favorite “easy” pairing is a Chard. or crisp Sav. Blanc and an avacado/tortilla taco. Keep up the great work…educating the masses is POWER!
September 26, 2006

Darrell T.
Gary,

I am addicted viewing the show pushed me to get broad band for the home computer, my kids love ya for it.

favoprite foods and wine pairings: Beef Burbongone with Turley Zin; Chili and Aussie shiraz; Pinot noir and Roast turkey; Gewurztraminer and Asian spicy asian food; reisling and Barbque ribs along with syrah and or zinfandel; rhones with steaks; chateaunufs with southern cooking; sparkling and other whites with seafood. Still experimenting. use wines in my sauces. San Felipe Cab w/ my Chicken cacatorria. definitely cheese with wine no specific pairings.
September 26, 2006

the professor and....
just read the comment by others, Brandon, yes I’m hooked, can’t wait to get home and watch. Thanks why after working for 13 hours I’m watching and posting at 11:30pm. Sorry I asked the same questions in my previous posts that others already did. But I’ll say again that I though this episode was awesome, do more like this Gary. It made me wish I was sitting there trying the cheese and wine.
September 26, 2006

the professor and....
Forgot QOD, My “right now” is Noblaie Chinon Rouge and a big salad with mushroom, cucumbers and blue cheese dressing, and crouton of course. Delicious!!
September 26, 2006

the professor and....
Awesome episode!! I love the concept. If I may, don’t know if the rating the cheese thing works, and the new graphic in the corner, good idea but you can’t really see it. Looks more professional and high tech, but the zoom in worked better.

Question, can you get these cheeses that you tried at “The Library”?
September 26, 2006

Chuck W
Only 1 more until #100!!!!! …..Gary no pressure BUT a lot of folks are expecting something special. Come ON, is #100.

One thing before you start feeling pressure about Number 100…you have been a great communicator to many of us about the ways of the vine. Some of us for a while or some of us for just a few episodes…but remember this today and always. Your communication is about the Passion! Albeit in football, cheese or wine; it’s the passion that we hear.

Thanks for the 1st 98. Good Luck. Go Browns!