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

September 26, 2006

Brandon M
OK…question for the Blog…
How many people feel they are WLTVaholics?
I obviously spend a lot of time in this online community and I’m wondering if any of you feel totally hooked on it!
Even you “Lurkers” out there…step it up…let us know!

Um…Three Blind Moose Merlot…Not Good

Gary…whats your take on Bottle Shock?
Do you think it goes just for the bottling stages, or shipping as well?
How long till bottle shock wears off?

I went to UFC Saturday night at the Pond in Anaheim, CA.
What a great sport that is turning out to be. If any one is interested, I got some great shots of Matt Hughes, Georges St. Pierre, Joe Riggs, and Lidell.
Tito Ortiz is dating Jenna Jamison….geeese!
It was a lot of fun!

B
September 26, 2006

RCP
I am certifiably hooked.
September 26, 2006

kjb
in
September 26, 2006

Dan
Brandon,

I have the RSS feed at work and watch it as soon as I have a few spare minutes.

Addicted, I guess so.

And I have to *work* for a living!

Dan (in Houston)
September 26, 2006

Steve B
Gary, did you get the new pea green backdrop at a garage sale? I thought so.

Steve B
September 26, 2006

kjb
i’m guessing we will find out what the green screen is about in episode 100.. I’m suspecting some special effects are involved..
September 26, 2006

Italian Stallion
I AM OBSESSED!!!!!!!!!
September 26, 2006

Hinrgman
Gary,

The labels need to be larger or go back to the old way.
September 26, 2006

Thomas
hi,
it was a good show.

thanks
greetings from germany

http://weinverkostungen.de/
September 26, 2006

Italian Stallion
Hey Gary…..if you love Cheese, then next time your in Little Italy, go to the Alleva Dairy on the corner of Mulberry and Grand. It has the best cheese in the world and is the oldest cheese store in America, opened in 1892. Oh and its a shameless plug becuase that store is owned by my girlfriends parents.

-Stallion
September 26, 2006

Mike S.
Jambalaya with a good Aussie shiraz. Unbelievable.
September 26, 2006

Chris
I’ll take the chalk – sauternes and bleu cheese.
September 26, 2006

Brandon M
Classic episode…top 5.
The pairings were phenominal, just wish I could buy the cheese as well as the wine.
The labels definitely show up better when the camera zooms in on them.
Love the mouthful of cheese and talking at the same time!

Favorite paring is Filet Mignon and Cab.

Let’s not let the WLTV party debate slide into obscurity….San Francisco / Napa / Sonoma!

B
September 26, 2006

Tony
Cool little effect with the label…unfortunately you still can’t read it.
September 26, 2006

Ferrigno
One of the best episodes ever… seriously start the new proyect…. cheese librery tv.. lousy joke sorry
September 26, 2006

Rick McQ
Gary:

Great Show! Loved the pairings and color scheme.
September 26, 2006

kidseyemd
Please please get rid of that “Gang” green screen…it’s not so easy on the eyes and makes it harder to appreciate the wine color.

A flashing neon jets sign would be less annoying….but still annoying

nice touch with the label popup in the corner.

favorite pairing-any big red with meat, or sauternes with fruit tart, or port and chocolate etc etc etc….but really-rack of lamb and amarone is awesome
September 26, 2006

Tony
Gary, top 10 episode! Rockin’ dude! What was with the eye-bugging before you spit the Jansz? Looked like the wine reached out and zapped you.

Brandon M is definitely the biggest WLTVaholic, but I’m up there. I was in a meeting today showing people the usage stats on my photography website. Wine Library TV shows up in the list of referring sites (because people click on my Gavitar grapes). When someone asked me about why Wine Library TV showed up, I stopped right there and went to the site to see if there was a new episode – right there in the middle of a meeting. I think they thought I was nuts. Luckily the new ep wasn’t up yet, or I would have walked out of the meeting.

Gary, one of the best pairings was last night. I tried that Montirius Vaqueyras you reviewed in ep #36. No kidding about the major tannins. Even after three hours decanting, this was a big tannic wines, with a real bitter edge in the finish. I was getting really down on it until we sat down to dinner. We had a simple pasta meal, marinara with mushrooms, onions and black olives, with a healthy dose of fresh grated parmesan cheese over linguini. The acid in the sauce and the fat in the cheese totally balanced out this wine. Smooth and earthy. Outstanding. Without the food – bitter and unbalanced.
September 26, 2006

Colleen
Great Episode…and yes…I’m WLTVaholic…but it beats regular TV anyday.
My favorite pairing… sourdough bread and a nice chateauneuf du pape!
September 26, 2006

JohnM
Slow servers at 6:30p today. Gary, thanks for the shout out to New Orleans! I’m an ex-resident, not from Katrina but ten years earlier. Love to meet there for the party. Chris S. — mil gracias.
September 26, 2006

Dan G.
Good show and nice to the pairings; but cat piss? I thought I was hearing things so I went back and sure enough I was right. I dont think thats a quality I would prefer and I hope Im not alone. I have two cats and thats some rancid stuff. Now to find the Razon. I have to agree with the others the small logo in the upper right hand corner is too small.
September 26, 2006

Jaye
Hi Gary,

I enjoyed your episode today. I am also always looking for good food pairings. I’ve read somewhere that cheese actually ruins the taste of wine . . . but I think that writer just liked to see his own thoughts in print. I am a big fan of blue cheese with sweeter wines (like late harvest Riesling and Sauternes).

I stopped by Sand Castle Winery in PA today (http://www.sandcastlewinery.com)to buy some terrific late harvest Rieslings at just $15 a pop. The proprieter thanked me for my purchase because they “really needed it”. Apparently the State closed the main road and changed around a lot of local festivals so they don’t get as much business as they used to. The owner, Joseph Maxian, said he had met Gary before and would love to have Wine Library sell some of their wines. Contact me directly for info Gary, he gave me his personal e-mail — they have some very nice local wines!
September 26, 2006

Jim
My wife made me write this comment so she can get a T-shirt. She also makes me watch your shows every now and then. Thanks for taking her off my hands for a few minutes every day.
September 26, 2006

Jim
Now she tells me I forgot to write who she is — she is “Jaye”
September 26, 2006

Julius
Some specific pairings that I have enjoyed a great deal are Sauterne with Fois Gras and Champagne with raw oysters. But as you have alluded to, the best wine and food pairing has as much to do with the “atmosphere and mindset” as with the specific wine and food itself, so the best pairings are good wine with good food with good friends.
September 26, 2006

Christa
Hi, Gary, I am a first time viewer. My daughter jaye sent me here.
September 26, 2006

Jaye
So where are my friend’s comments? 3 of them called me to tell me they wrote in already, but nothing is showing up?
September 26, 2006

Ken
My neighbor Jaye turned me on to this site. Looking forward to exchanging tasting experiences.
September 26, 2006

Jaye
On a similar topic, I would love to know what people’s favorite “spaghetti and tomato sauce” wine is.
September 26, 2006

lizv
loved the pairings…i envision a lot of these episodes to come, can’t wait. i think it’s fair to say that i might just be the biggest wltv’aholic’ as i refresh nonstop in anticipation each day!
September 26, 2006

Helga
OK. My sister “Jaye” woke me up to make me watch your program so she could get free shipping on her next wine order. Very interesting program. Wines are expensive in the U.S.!
September 26, 2006

kjb
QOD: Big Cali Cabernet w/ a nice Rib Eye or NY Strip.

Favorite spaghetti & tomato sauce wine: Montepluciano D’Abruzzo, or generic Chianti Classico.

Vote for Party location: NYC or NJ.
September 26, 2006

Cameron P
Great episode! I hope there are some more pairing episodes to come, as I think it’s interesting to see how different palates approach the topic of wine and food pairing. My favorite pairing: steak and roasted red potatoes with a big Cali Cabernet.
September 26, 2006

Stefan Roussel
My good friend Cameron Porter recommended I come and take a look at this, and I’m glad I did! A brilliant idea brilliantly executed. I could watch it all day.
September 26, 2006

Renate Kupatt
Hjordis told me about WLTV, now that I came to see it I am happy that I did. Very interesring.

Renate
September 26, 2006

Allen A
Hi Gary, I’m a first time viewer, Cameron Porter recommended I come here, this is really exciting, and very entertaining.
Thanks!
September 26, 2006

Warren F
I’m a first time viewer, my friend Cameron P recommended I come here. I must say, this site has me hooked.
September 26, 2006

E-Rock
A Big Cali Cab and an Aged Porterhouse has got to be the best!!!!!! Great show!! You should of did some Manchego with Rioja… I find that to be a great combo.
September 26, 2006

stewart l
Nothing like a filet mignon and a bottle of cabernet
September 26, 2006

Chris
Did someone say UFC? HOLLA.

I’m a first time viewer. Cameron P told me to come here and boy, was he right.
September 26, 2006

StÃ©phane
It would be great if you could write out the name of those cheeses. Especially the specifics on your GruyÃ¨re and the three-milk cheese.

Domaine Cazes in the Languedoc makes a nice little Muscat that tastes great with Charentais melon in the summer.

By the way, the green background is really working out well, makes everything seem much more vibrant – I love it! Oh and whatever happened to pronouncing all the wine names correctly?
September 26, 2006

Karen
excellent episode. a 98 for certain. the background looks great. the birds were singing and the colours look great and either that change has affected the lighting or you guys have actually changed the lighting and this gave the effect that you were outdoors. good colours, not the washed out bland office setting with typical bland colours and typical bland tabletop. you know what, it complements your persona. it looks mature but with your irreverant energy and entertaining delivery. i mean really, should the deer be freshly hit by me or can i simply use day old roadkill??

and qod: i’m hooked on baco noir, especially at this time of year, with a nice pot roast, a barbecue steak, or even just a pizza. henry of pelham or pelee island being my faves for baco noir.
September 26, 2006

Rob M.
Excellent idea for an episode, one I thoroughly enjoyed.

Four different tastes of the Wegeler, only one spit. Don’t think I’ve seen that before!

I liked the picture of the label in the upper right hand corner.

Brandon- I am absolutely an addict. Watch every episode, and get nervous when I have to wait until 8pm to watch- I worry that a message will appear from Gary that says, “sorry guys, no episode today”.

Favorite paring: my death row meal is simple- a big fat steak and tannic, complex California cab. Mmmm.

Thanks for all you continue to do. Getting excited for #100!
September 26, 2006

Faith
Gary:

I am a new WLTV viewer and my good friend Chris Stanisci called my attention to it. Thanks for the free and informative episodes and for posting the spreadsheet. By the way, I agree with Chris that the Vanerfavs should be the focus.
September 26, 2006

Susan
Gary-
Wine and cheese – excellent!!
Please do another wine & cheese episode soon.
Please loose the lime green background.
I have been hooked on WLTV for along time.

Susan
September 26, 2006

Picktown
Two insights today, Gary:

1) Does Robert Parker give 90+ points to EVERYTHING? “Pineapple Slurpee…K-Mart Snack Bar…91-Points Parker”.

2) The label in the inset is great. This may also be a way for you to show the viewers the color of the wine. Pre-pour a second glass, and show it in the inset with a zoom-in.

QOTD: Serrano ham. Great with any wine!
September 26, 2006

Rick E
GV –

Why do I feel like I just watched someone eat his dinner? Great idea for an episode–like you, I could dine on wine/cheese every night. I learned in a wine class that it’s the protein in cheese that helps mellow tannins, making it such a good combo. Also a reason that big bold reds go so well with steak.

Oh, and “Hit a deer on the road, let it fall down, throw a bunch of cherries on it”? Gotta be a Top 5 WLTV description…

Rick
September 26, 2006

Marc M
Gary,
Love the episode, thanks for showing off Wisconsin cheeses. GO PACK!

I was watching with the kids tonight and they said you owe a quarter. We charge a quarter for chewing with our mouths open. So Connor and Olivia want to know where their $0.25 is??
September 26, 2006

Tom C.
Count me among the throngs that ChrisStan just turned on to WLTV and the numbers are growing exponentially as you read this. You should send him a boatload of t-shirts and let the king of the spreadsheet work out the distribution. Keep up the good work.
September 26, 2006

Matthew L
Gary…if I didn’t know better, that green screen will allow you to superimpose images. Man, I can’t wait to see you place yourself in various movies and locations.

I like the insert of the label in the top right corner. Nice way to keep tweaking the format and presentation. Great expansion of the format today with wine and cheese. I, too, love cheese. I can’t say that I’ve used the expression “epicurean experience” lately…nice work!

Gary, did moving from one cheese to another affect your palate at all? I find that moving from a goat cheese to a hard cheese can throw my taste off a bit because the goat cheese coats my mouth more than hard cheeses.

Favorite pairing…ummm I have a few…Zin and dark chocolate…Sparkling/Champagne and eggs…Syrah and just about anything…Pinot Noir and Turkey…Riesling and Indian food.

Matthew
September 26, 2006

SeanM
QOD – Yangarra Park Shiraz McLaren Vale Appellation Series 2001 and a roasted leg of lamb seasoned with my special spice rub.
September 26, 2006

Tony
I have to echo the steak and cab comments – nothing like it.
A good, meaty syrah (not too fruity) is also great with lamb, as SeanM suggests.
And I can’t pass up the classic port and stilton combo – an incredible, if unlikely, pairing.
I agree with Matthew L about the Riesling/Indian food combo. First tried that last week, and was very surprised at how well that worked.
September 26, 2006

Polly
Oh, I forgot to mention my favorite pairing….that’s like asking me my favorite child. It’s just not fair.
September 26, 2006

Dennis
Hi Gary,
Another terrrific show. Really enjoyed seeing how the wine was affected by the different cheese.
Started watching WLTV in the mid-twenties. Watched each show since and caught the “back” shows as well. Very enjoyable and since I’ve seen each show, guess that makes me a full fledged fan!
As to pairing, certainly a good cab and steak are hard to argue. I’m a big fan of German Rieslings and they are great food wines. Enjoyed a nice riesling with Thanksgiving dinner last few years, as they hold up quite well to all the varing taste and spices.
September 26, 2006

PeteB
1st and foremost – Brandon M gets a big job well done for ending the daily I’m 1st, 2nd, 3rd so on posts that we see every day when the new episode is released. One who can post a meaningful contribution 1st really deserves the honor of being first. Job well done Brandon M!!!!!

Gary – nice to see the Wine Library cheese shop getting some WLTV action!!!! Great episode! As for the green screen – I see Gary superimposed into a Pat Benatar video coming on……

QOD: not to be a broken record -but for me nothing beats a Pittsburgh style NY Strip w/ a nice Cali Cab!!!

Jaye – I usually go w/ Chianti or Merlot w/ my Spaghetti & Sauce.
September 26, 2006

Chuck W
Dude,
When you said you eat cheese for a couple of dinners a week my wife almost fell to the floor. I though I was the only idiot that did that and so did she. I will consider your store this Saturday for my weekly cheese purchase. Only one problem, I have to start worrying about my nutrition. I have been training for the Philly Marathon and it’s getting harder to complete the long runs eating so much cheese. I need my pasta. My favorite food/wine pairing of all time is Shiraz and Pizza. The shark and Benny Tudinos(Hoboken) rules, BAR NONE!

Fear the Roo! Charlie F is coming.
September 26, 2006

Greg
Ha, Benny Tudinos can’t hold a candle to Geo’s pizza pre 2002. I lived on Geo’s when I was going to college in Hoboken. That is until they got sold to new owners and their quality went down.
September 26, 2006

TimF
QOD: I always talk about pinot noir/burger so I’ll add another I love. Cabernet Sauvignon and Doritos…
September 26, 2006

Brandon M
thanks PeteB

Gary…here you go man…this thing is growing and growing.

Welcome aboard everyone!

I had a 2004 Sebastiani Alexander Cab last night.
Nice fruit…no finish. Tasted good…just not very complex.

I’ll post the UFC pics soon!

B
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!
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

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....
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

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

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

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

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 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 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

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

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

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

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

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

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

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

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

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

Brandon M
ooops…I can spell
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

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

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

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

Colleen
I can’t find the speadsheet that Gary has mentioned on Winelibary. Can someone post the link.
Thank you
September 27, 2006

Jonathan B
Gary,
You forgot my absolutely favorite pairing! Port with English Farmhouse Cheddar. This is why the English love Port so much. This is my favorite dessert.

Jonathan
September 27, 2006

Jonathan B
Gary,
You forgot my absolutely favorite pairing! Port with English Farmhouse Cheddar. This is my favorite dessert.

Jonathan
September 27, 2006

Hinrgman
http://tv.winelibrary.com/spreadsheet/
September 27, 2006

Gene Mishkevich
Gary, I noticed that the bottles are not full most of the time. Who drinks that first glass BEFORE the tasting on WLTV??
September 27, 2006

Chris Stanisci
Coleen, You won’t see the spread sheet if you have an actual episode clicked on…this is where the wines he’s tasting are BELOW the TV screen and all of the comments are below.

You need to “go back” one click to the WLTV homepage….when the homepage comes up, it will show the latest episode at the top with the wines for that episode listed to the RIGHT of the TV. And instead of comments being below that, you will see smaller TV’s of the previous 7 or 8 episodes. Anyway, when you are on that page, you will see the link to the spreadsheet–it is inbetween the big TV of the current episode and the bottom section with the smaller TV’s (just to the right of the SEARCH button).

Here’s the link to the WLTV home page so that you can see what I’m talking about. Let me know if this helped.

http://tv.winelibrary.com/
September 27, 2006

Ivan Drago
My buddy the Italian Stallion referred me to this site…….This is a great show, and I am now hooked
September 27, 2006

Apollo Creed
My main man the Italian Stallion told me “hey yo Apollo, go to this site”…Ooohh man I must tell you Gary V, your are the greatest!!!
September 27, 2006

Chris Stanisci
Colleen, I think the problem is that you are looking for the Spreadsheet LINK, while you are clicked on to a specific episode. Like now….if you’re reading my posting you are on Episode #98. When on a specific episode, it shows the TV at the top, with the wines tasted BELOW the TV and then these comments below that.

You need to hit your Browser’s “Back” arrow at the top…this should take you back to the WLTV home page. When you are there, a TV w/ the latest episode is at the top (similar to when you are on an episode), BUT the wines tasted will show up to the RIGHT of the TV and the scroll of comments will not appear at the bottom. Just below that, to the right of the new SEARCH feature, you will see the spreadsheet link. Just below the Spreadsheet link, you will see links the past 7 or 8 episodes w/ smaller TV’s).

So, click “Back” arrow at the top OR if that doesn’t work, here’s the link for the WLTV home page.

http://tv.winelibrary.com/
September 27, 2006

Clubber Lang
I PITY THE FOOL WHO DRINKS WHITE WINE!!!! The Italian Stallion has been ducking me since Rocky III, I should kick your butt, but you recommended me to come to wine library tv….so I thank you
September 27, 2006

Apollo Creed
The Italian Stallion, thank you my friend for getting me into this…..Gary V, you are the greatest
September 27, 2006

kjb
Re: Hoboken pizza – Benny Tudino’s is good, but nothing can top Grimaldi’s.. completely different league altogether..
September 27, 2006

Italian Stallion
Hey Yo…..I am the beiggest WLTV fan….Gary knows it
September 27, 2006

Tommy T.
Hi Gary,

Good episode. I will have to try some of those cheeses soon.

QOTD – A medium New York strip steak with a big red wine. Also really love garlic bread and parmesan regianno with wine too.
September 27, 2006

zerokreap (kw)
yo gary…liked the episode….ever tried manchego? it is a spanish cheese…a hard, white cheese….good in thin slices with some hamon serano (cured ham)…classic tapa.
September 27, 2006

Sam Zen
Steak and cab. no doubt.
September 27, 2006

Apollo Creed
The Italian Stallion brought me here, cause I am the greatest
September 27, 2006

Sam Zen
Just had time to check out the spreadsheet- WOW! Great work.

G- It’d be great if you had a computer available for customers at WL so when we road trip up there we can use the spreadsheet as a refresher of the wines we’d like to buy. Note to improve on the spreadsheet- the sort function on price needs to be modified (sort to see what I mean).
September 27, 2006

The Godfather
Gary;
PULLLLLLLLLEEEEEEEEEEEEEEEEEEZE deep six that sorry ass green backdrop.
September 27, 2006

Jason R.
Fillet & Bordeaux = #1

I had a 2001 SIMI Cab – Alexander last night. I thought it may be a bit young yet, but ready to drink. (I dont think that it will get any better?) Classic sweatty baseball glove leather smell (Take salt and sprinkle on glove – spit on it & there you have it). Actually quite nice.. Intial offering on palate was of dried cherries, and then like so many dissapointing Cali Cabs – Gone – Lacks in mid – really lacks at the end. Maybe this is California’s way of getting you to drink more to get the up front flavors and then gone again – got to drink more to get that up front flavor. DAMN CALI MARKETING….. I rated a 87 on my personal excell spreadsheet that I have kept for about 5 years of all wines in my cellar and notes & personal scores of all that I have drank…
September 27, 2006

Paul
It’s unfortunate that my schedule frequently causes me to post a day late, but BrandonM – I am a WLTVaholic. Watch every episode as soon as I can and read all the comments, too.

Great pairings:
venison with a well-aged Burgundy
Thai and a very dry gewurztraminer
Indian and riesling (Tony, I’m glad you tried it)
CdP and lamb
Big Cali cab and dark chocolate
September 27, 2006

Bill Ross
Like Brandon M, I’d be interested on your take on “bottle shock” and shipping. I try to rest mine three to four weeks after delivery.

I also couldn’t find the spreadsheet link. Will it not appear regularly? I advised my friends on a wine forum (winexiles.com) to check it out.
September 27, 2006

Eugene
My current favorite maches:

Red Cote du Rhone or something Provencal with grilled rosemary of thyme crusted lamb chops.

Grilled or fried sardines with tempranillo (first time had in Barcelona and it was fantastic)

Fresh smoked mozzarella with basil, sun dried tomatoes, pine nuts, drizzled with good olive oil over fresh crusty bred and a glass of sangiovese or Rioja.

Oysters with something white and dry

Black caviar with iced vodka

Sashimi with white Bordeaux from entre deux meres.

Verdejo or albarino with manchego

Pizza with red wine (not necessarily Italian). Spanish tempranillo/garnasha blends work well but not Rioja.

Espresso (my other passion) with or without really good dark chocolateâ€¦

Chased by another double shot of the same.
September 27, 2006

Lawrence Leichtman
Great episode again one of the best. Wines are food and most are intended to pair with food so great idea.
Best food pairing; there are so many, my favorites are blue point oysters and champangne or a great Sauterne with “the dreaded” foie gras. Duck and Burgundy, Lamb and Cabernet Sauvingon, Steak and Syrah, but the ultimate is Cheval Blanc with Jack in the Box.
September 27, 2006

Matty Van
GV Freddie prince jr….really? hmm…I am not gonna say a word, ok I a m I just thought of you as a hobbit from lord of the rings…lol

QOD – fav. pairing my special BBQ beef and pork flavored with molasis,cayanne, adobe chilis with a bottle of zin.

am I hooked on WLTV….well everynight I print screen shots of the show, put them in my crack pipe and smoke it..ya know just to take the edge off
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
September 27, 2006

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

nancy faitsch
timf sent me.
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

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

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

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

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
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

TheGosling
My one and only comment today: I LOVE CHEESE!!!!!!!!!!!!!!!!!!!! drools…
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

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
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

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

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

MarcT
…But where was your Viking Hat?!?!?!?!?
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

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

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

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

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

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

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

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

Italian Stallion
Murray’s claims to be the oldest cheese shop in America…..its totally false. The Alleva Dairy in Little Italy started in 1892. Eugene, I have had btoh Murray’s and Alleva’s…..The Alleva Dairy is by far the best cheese around. The mozzarella and the ricotta are the best there. They’re the absolute best!!! Everyone out there, give them a try….you will NOT be disappointed.

-Stallion
September 27, 2006

Tony G.
Julia comment#116 . . . the answer is yes, alot more.
September 27, 2006

Julia
To answer my own question, I have been buying & trying new varietals (like the godello, which I loved, but also those GV hasn’t touched on).

Eugene: Oh, I know Gary has his own (strong) opinions, and we may not agree always with them. And, he is a consummate businessman. But, 1) knowing his opinion doesn’t mean I will necessarily agree with it, 2) I buy wines locally a lot of times (sorry Gary), 3) watching has allowed me to understand in general more about wine tasting. Thanks for the Murray’s tip, btw! I have meant to go there for a while, and will check it out soon.

Just wanted to add that, using the handy-dandy spreadsheet, I have determined this episode’s 2004 Razon Valsacro is so far GV’s highest rated, lowest priced wine reviewed. Thought that might be of interest. Cheers!
September 27, 2006

Matty Van
I too have been trying new wines recomended on WLTV

I doubt GV uses WLTV just to move inventory, from the bottles on WLTV that I have tried for the most part gary has been right on. I even recall a few episodes where none of the bottles tasted were recomended.

I dont mind the green background, like others have said above it probally will be used to serve a greater purpose at a later date
September 27, 2006

Italian Stallion
Here is where the BEST cheese is:

http://www.allevadairy.com/
September 27, 2006

the professor and....
Brandon,

Let’s face it, Gary is no fool! He knows the power of marketing through the vlog’s, and the importance of repeat customers, but I believe that he’s sincerely trying to provide knowledge to his viewers on something that he is passionate about. He’s not that good of an actor!!! Sorry Gary no offense, but your not. I also think that as much work as it is to do these videos every day, the novelty and excitment would have worn off long ago if it were just a tool to move inventory.
September 27, 2006

TimF
Gary – You’ve got a couple of bottles for sale made in the Bien Nacido fruit (one of the top spots in Santa Barbara). I’d like to hear your thoughts on them.
September 27, 2006

Jill
Ist thing… Best location for WL party is Newport, RI. Beautiful that time of year and could be held at one the grand mansions. Plus it has an easy to navigate airport, Green, just 30 minutes away. Biggest plus, it’s only 40 minutes from my home in MA where I can’t get wine deliveries.

2nd thing… have not missed an episode since #1, so figure if that’s addition or not.

3rd thing… a blazing fire with a wedge of gruyere nestled up to it, some sliced crisp apples, crusty bread, a very nice Chablis with your best friend(s).

mystery of the green wall. GV your sooo tricky.
September 27, 2006

veinerchuckluvah
CAN’T WAIT for the 100th episode!!
I work for WS and I am hooked.
You’re a star Gary. Too bad you’re hitched.
September 27, 2006

Matthew L
If Gary is doing the show daily solely to build a loyal customer base, then he hit a home run. I, personally think Gary has quite a bit of business acumen, but I think doing this show five days a week speaks to Gary’s love of wine and customer service. Besides, let’s be real…Who runs a web-based business and doesn’t love web traffic? I have my own (personal) website, and I love it when I see spikes in unique visitors.

To answer Brandon’s question from the first post, I am hooked. I tell everyone I know that’s into wine or just curious about this site. I’ve told all my friends in the tri-state area to visit the store, and I haven’t even been there.

There’s a great wine shop here in DC that has very helpful staff and owners, like Gary. It’s a place that makes you want to come back, push your taste envelope…and, yes, spend your money. Keep doing what you’re doing Gary!
September 27, 2006

Eugene
Stallion,
Thanks for the tip on Alleva. I will make an attempt to go there one of those days.
As for Murrayâ€™s, they donâ€™t make neither mozzarella nor ricotta and they donâ€™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 heâ€™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.
September 27, 2006

Lev M.
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
September 27, 2006

Lynne
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!
September 27, 2006

TimF
Lynne — You really ruined the mood of that great steak you described by using the word “thaw”…
September 27, 2006

Chris Stanisci
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 â€¦ and there was:

Â·Anthoney Stabille, â€œHow ya doin?â€
Â·Frankie Carbone,â€œQue se disce, Bon so vaâ€
Â·And then there was Mo Blackâ€™s Brother, Fat Andy, â€œHow ya doin, buddy?â€
Â·And his guys, Frankie the Wop,â€œStayin outta trouble?â€
Â·Freddie No Nose, â€œHey pal, how ya doin?â€
Â·And then there was Pete the Killer, who was Sally Ballsâ€™s brother, â€œHey, I took care of that thing for ya.â€
Â·And then you had â€“ Nickey Eyes, â€œWhatâ€™s up, guy?â€
Â·And Mikey Franchese,â€œlove that guy yea, wanna see himâ€
Â·And Jimmy Two Times â€“ who got that nickname because he said everything twice like, â€œI gonna go get the papersâ€¦get the papers.â€
September 27, 2006

Chris Stanisci
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?
September 27, 2006

Lynne
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.
September 27, 2006

TimF
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.
September 27, 2006

NateDogg
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
September 27, 2006

Lynne
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)
September 27, 2006

MarcT
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.
September 27, 2006

MaryS
I’m hooked. I want my WLTV!
September 27, 2006

E
JamÃ³n 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.
September 27, 2006

MarcT
With all this talk of steak I guess I know what I will be eating for dinner tonight. What should I drink? Cali Cab?
September 27, 2006

GOL
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
September 27, 2006

Mark Z
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.
September 27, 2006

Jason R.
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=user.viewprofile&friendid=105687023
September 27, 2006

Brandon M
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
September 27, 2006

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

B
September 27, 2006

good old ludwig van
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.
September 27, 2006

Douglas
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
September 28, 2006

MarcT
good old ludwig van…Is that “A Clockwork Orange” reference?
September 28, 2006

Rafa from Mexico
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.
September 28, 2006

Wildebeest
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).
September 28, 2006

CalvinJ
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
September 28, 2006

Rich S
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!!!!
September 29, 2006

jon777
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…
September 29, 2006

Brandon M
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
October 8, 2006

Dejected Jet
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
November 16, 2006

michael Bach
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
May 17, 2007

Sam
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
June 7, 2007

kirk
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.
July 18, 2007

Dave Canada
Brandon M…yes I am addicted!
QOTD – Gotta be Indian food and sparkling wine.
February 16, 2008

thefanjestic
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.
June 23, 2008

PsychoI3oy
“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.
August 27, 2008

The Toblerone King
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.
December 11, 2008

jon
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
August 13, 2009

airplanes for sale
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.
September 20, 2009

John J.
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.
October 28, 2009

Sander
QOTD:

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

That was just perfect.

Wine and Cheese Pairings. – Episode #98

Wines tasted in this episode:

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