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.

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.

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

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)

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.

I’m hooked. I want my WLTV!

Jamón futures. I should have guessed.

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

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

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

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

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

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

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

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

B

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.

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

good old ludwig van…Is that “A Clockwork Orange” reference?

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.

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).

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

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!!!!

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…

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

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

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

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