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

Brandon M
How many out there think that Gary is doing WLTV to move inventory?
Gary….are you? Are you insulted by me asking?

I REALLY don’t think this is the case, if it is I would be dissapointed.

Gary has tasted wines that the Library does not carry so whats the explanation behind that? It’s definitly not to move inventory.

B
September 27, 2006

Eugene
Julia,
To answer your question:
Gary influences my buying decisions to some degree although I try stick to my own agenda when buying wine (well, except impulse buying while in the store, which happens too and I canâ€™t help it).

As much as I respect his opinion, honesty and experience, there is such thing as my personal taste.

Also, donâ€™t forget that he is not an independent wine critic and his job is to move the inventory (I may get for this).

For cheese I can recommend the best place that city has to offer:

Murrayâ€™s cheese on Bleecker http://www.murrayscheese.com/

Fine Print:
I am not associated with Murrayâ€™s in any way, just shop there.
September 27, 2006

Russ J
Cool episode. In response to Brandon M, I guess I am pretty close to being a WLTV “junkie”. I travel a fair amount on business so I need to play catch-up at the end of the week a lot, but I watch all of the ep’s. As far as the QOTD, I can’t think of any particularly unique or interesting wine/food combo’s to relate but I did have an amazing experience a few years back. I was out to dinner at a BYO with friends on New Year’s Eve and we had decided to go (relatively) high end with the wine. I had purchased two bottles of 1990 Pommard from WL on Dennis Iavarone’s rec (Gary’s Burgundy guy-is he still there, Gary?). When they were opened, they gave off some downright nasty “barn-yard” aroma’s with a little skunk cabbage thrown in for good measure. Man, I was in full panic mode, both over the $$ I had laid out and the prospect of trying to drink this stuff. After about 20 minutes in the glass, I gave it a try and it was at least drinkable. I then tried it with a bite of food, don’t even remember what exactly, and it was like being electrically shocked! The reaction between the wine and the food was that dramatic, and that good. Awesome.
September 27, 2006

TimF
Gary – Your comments about the deer and the knife reminded me of this scene during Goodfellas:

Tommy: “…Anyway, that reminds me, Ma, I need this knife. I’m gonna take this, it’s okay?”
Tommy’s Mother: “Okay, yeah”
Tommy: “I just need it for a lttle while.”
Tommy’s Mother: “But bring it back. You know?”
Tommy: “Well, the poor thing, it got– I hit him and this, uh– We hit the deer and his paw– What do you call that?”
Tommy’s Mother: “The paw?”
Tommy: “The paw, the…”
Tommy’s Mother: “The foot.”
Jimmy: “The hoof.”
Tommy: “Yeah, the hoof got caught in the grill and I gotta, I gotta hack it off.”
Tommy’s Mother: “Ooh.”
Tommy: “Ah, Ma, it’s a sin, I can’t leave it there, you know.”
September 27, 2006

Matthew L
Julia..(my sister’s name!)… you ask a great question. I have been a huge fan of Rhones and Australians. Watching WLTV has definitely pushed me to try different varietals. I chose the Montenovo Godella based on Gary’s recommendation and served it at a reception my wife and I had a few weeks ago, along with an unfiltered Chardonnay by Travis. (The Travis was not featured on the show, but it’s a movement for me because I prefer reds.)

I think that’s why this episdoe was so good for me. I would like to think that I always try to pair wine to what I’m cooking or eating. I think, watching Gary, that I was pairing much more “traditionally,” if you will than I may have previously acknowledged.

Viva WLTV!
September 27, 2006

Vinacull
Gary,
A groundbreaking episode – Great job. I can think of nowhere else where one could go on the net and see tastings and ratings of wine and cheese alone and together. I thought the right top window view of the wine labels was an excellent touch and an improvement. Is there any way to make it a little larger? Gary, repeating my comment from yesterday, and it appears there are more commenters against it than for it, please lose the green backdrop, especially if its only purpose is aesthetic. It is not a neutral color, and in particular affects the appearance of the white wines. QOTD: I agree with one of the other commenters that it is like trying to pick a favorite child, so I won’t. Filet Mignon (preferably with a side of onion rings) and Cab is an all time classic. Rubbed and grilled lambchops (or garlic and rosemary rack of lamb) with Shiraz (or CDP, or Hermitage). Fois Gras with Burgundy. Marinated and grilled Sea Bass over mushroom rissotto with white Burgundy or Sancerre. Thai food or sushi and nosebleed levels of wasabi with Rose Champagne or Riesling. Port with dark chocolate, or a few puffs on a MonteCristo cigar. ‘Nuff said.
September 27, 2006

Brandon M
MarcT..

Just type in the URL, or copy and paste it.
I think you need the http: or at least the www
I’ll run an experiment:

http://www.winelibrary.com
tv.winelibrary.com
http://tv.winelibrary.com

B
September 27, 2006

Julius
Speaking of wine and food pairings, I found this article to be on point:

Football season is here, which means lots of couch time and snacks from a bag. But even junk food deserves the right beverage (and it doesnâ€™t always have to come from a can). Here are some match-ups to try this Sunday:

Sparkling Wine with Potato Chips
Often underrated as a food wine, the refreshing bubbles in sparkling wine cleanse and sharpen the palate. Here, bubbly cuts some of the potato chipsâ€™ salt and grease. Try less-expensive Cava or Proseccoâ€”no need to break out the Champagne (unless your team wins, of course)!

Sauvignon Blanc with Chips and Salsa
A match made in food heaven, Sauvignon Blancâ€™s zingy crispness pairs so well with the acidity in a tomato-based salsa. Serve the salsa with lime-flavored tortilla chips, and seek out New Zealand Sauvignon Blanc, which is known for its lime notes and bracing acidity.

Chardonnay with Buttered Popcorn
Chardonnay is often low in acidity, with lots of rich, buttery smoothnessâ€”a fantastic match for a big bowl of buttered popcorn. A bottle from Australia and California is usually a safe bet for a smooth, easy-drinking Chardonnay.

Rioja with Cheese Curls
Spanish red Rioja is typically low in tannin, with fresh berry and plum flavors. It also pairs well with the cheddar cheese flavor in cheese curls. Look for light, easy-drinking Riojas from Spainâ€™s Alavesa region.

Cotes du Rhone with Pretzels
Red Cotes du Rhone wine offers ample fruit and a bit of earthiness. Grab a bag of thick, rustic pretzels, and a bottle of this Southern France winner, and get ready for kickoff. Look for basic â€œCotes du Rhoneâ€ on the label for the best bang for your buck.
September 27, 2006

MarcT
…But where was your Viking Hat?!?!?!?!?
September 27, 2006

MarcT
Damnit…somebody tell me how to get a web link in the post!!!
BrandonM…Sweet pics.
September 27, 2006

MarcT
TimF, Good reply to “E” on the Jamon Iberico. FINALLY we can get it. But how about that price! And it is still only a deposit for pre-arrival meat. Serrrano has been available for a long time but now the “real” deal is here (or on its way). I wonder if the few slaughter houses in Spain that have changed their ways in to suit US hygiene standards will represent the “true” Jamon Iberico or if there will be a lack of quality. Your thoughts?
Check this out too [http://www.tienda.com/press/nytimes10.html]

Julia….yes. Even more than before!
September 27, 2006

Brandon M
Julia…I’m getting there. I tend to get stuck in ruts, but I’m breaking out and trying more Syrahs and Sparklings. I haven’t really tasted some of the obscure grapes Gary talks about, but I’ll get there…it has certainly opened my eyes.

B
September 27, 2006

SeanM
Julia, I was and still am in the learning phase when I found WLTV. I buy lots of varietal wines to try to learn the different aspects of the grapes. I told my local wine merchant (I live in the WORST place to buy wine, shipping in is a felony!) that I’d rather have three $15 lessons than one $45 lesson, so he works out deals for me to try. All I have to do is go back and report on what I thought, and buy a few more bottles. I tend to get my lessons in six’es to get the half case discout too.
September 27, 2006

Brandon M
This cracks me up….it proves that with a little bit of research you can find the good diamonds.

Last night I opened a bottle of 2003 Truckee River Winery / Santa Lucia Highlands / Garys Vineyard / Pinot Noir.
Excellent bottle very subtle black fruit that coated the palette very well. A little short on the finish, but then, I’m being very picky these days.

Here’s the crazy thing…try to find ANY 2003 Gary’s Vineyard Pinot and it is gonna be sold out.
Truckee River is such an unknown sleepy little place, and last I checked, it is still available! AWESOME…Truckee River told me that Gary Franscioni and Gary Pisoni both taste every wineries final out out every year to make sure that quality is kept from harvest to bottle.

Think about the wineries that are after this vineyard….Kosta Browne, Lucia, Loring, Miner, Novy, Siduri, Testarossa, Vison…these are all great wine makers. I suggest everyone at least give a look at Truckee River (The highest and coldest winery in the U.S.)

http://www.truckeeriverwinery.com/home.html

B
September 27, 2006

TheGosling
My one and only comment today: I LOVE CHEESE!!!!!!!!!!!!!!!!!!!! drools…
September 27, 2006

TimF
As long as you’re going to sit in front of that green screen, you might as well superimpose something on it — like the color white for instance. Or a lovely shot of some vineyard. Don’t forget to turn on a fan to make it seem like your outside…
September 27, 2006

Vivian and Beamer
SORRY ABOUT ALL THE TYPO ERRORS, BUT I THINK YOU GOT MY POINT, NO I HAVEN’ BEEN DRINKING THIS EARLING IN THE AM..LOL V&B
September 27, 2006

TimF
They just started legally importing Jamon Iberico into the US. You can buy a future ham for between $50 and $140 per pound at this site… http://www.tienda.com/indepth/jamoniberico.html
September 27, 2006

Bill Ross
Found the spreadsheet link back on main page, and a nice functional Search function. Great work, everyone.
September 27, 2006

Julia
I have a question: Are other WLTV-ers finding themselves buying & trying more and different wines, as a result of watching the videos?
September 27, 2006

Julia
Ooh, pop up video WLTV. Love it! But I suggest you just cut to the label shot full screen, instead of showing it in the corner. Is the greenscreen backgrounds can be dropped in later? So, like WLTV in outer space, WLTV on the golf course?

I have become a WLTV-ophile. File under “It’s a sickness.” And I am telling friends about it, too.

One of my favorite cheeses is Langres from Champagne. It gets incredibly runny, so you eat it with a spoon. It matches nicely with Burgundies. BTW, for NYC-based WLTV fans, Artisanal has a class on cheese pairings: http://www.artisanalcheese.com/

Somewhere, poor Fred Savage is crying in his beer… I mean cheap glass of over-oaked chardonnay.
September 27, 2006

Vivian and Beamer
I am a new admirer of your show, LOVED the CHRISstan spreedsheet, what a great idea for new wine lovers that are in the dark about what to buy, for what price ,with which meals, It’s alway pot luck with me when I go into a wine store, if the lable looks impressive, I assume my guests will be impressed..NOT so…
hope this Chris stan will keep up that sheet for us, so we don’t look like fools serving a wine by its fancy lable…LOL thnaks Vivian and Beamer
September 27, 2006

nancy faitsch
timf sent me.
September 27, 2006

E
I thought you couldn’t get serrano ham in the USA … apparently this isn’t true anymore?
September 27, 2006

Brandon M
I think the whole Fred Savage thing comes from an image of a little dirty 70’s boy runnin around in an old Jets shirt. Now cmon Gary…wasn’t that you?

B