great episode! absolutely luv cheese with wine. my favorite pairing so far is a late harvest or spatlese riesling with goat cheese.

GV-Great episode. I love any sharp cheddar (NY or VT) with a robust cabernet or shiraz/syrah. A nice Sangiovesse also goes well with cheddar. I also find it difficult to pair a red wine with a soft cheese, such as a Chaums or even a brie, but a crisp sauvignon blanc is often better. Great episode.

Can’t wait for the Friday night “Oak Monster” montage!!!

Gary,

Except for the blues (Stilton, Maytag, etc.) I find that most cheeses, especialy the big double and triple cremes pair better with some of the whites. Try the Delice with a good Pinot Grigio, or a Sauvignon blanc, or one of the more citrisy Chardonnays. Try a good curmbly Parmesian with a good white from northern Italy. Here’s one to try: a blue with a gewurtztraminer or an Alsace Reisling.

My point: Cheese and White Wines are great together — and not just Sauternes either.

Joyce, the Gift Pack #2 tasting episode was episode #147.

Gary, my wife, daughter and son-in-law tasted along with you on that episode. We had a great time. By the way, leaving the Sansonnet did mellow and smooth it out when left open overnight. This has opened up a whole new thing for me. I usually just cork the bottle if there is any left over. In fact I keep an assortment of smaller bottles (right down to the size you get on jets) just to store small amounts of leftover wine. Question: What are the indications for leaving a particular wine open versus recorking/rebottling it for later consumption?

Good show!

marine animals generally don’t fare too well against jet engines

ok, I’m 36, should I know what a foam party is?

I promise I will buy some Champagne. Ever have any Jean Laurent Blanc de Noirs NV? yum

QOD….

Your Favorite Riesling Auslese with an aged Gouda, at least 5 years. 7 would be nice, but I’ve only had that once at Picholine in NYC.

Gary, have you been to Picholine or Artisnal and had some of Max’s cheese?????

If you haven’t, go spend an afternoon doing wine and cheese there. That guy is a wine and cheese guru. I’d go all the time, but I live in Ohio and have a limited cheese budget.

Vintage Port + Serra da Estrela (portuguese cheese) or Stilton (or Gorgonzola Dolce).
😉
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cheese whiz sprayed directly into the mouth chased with cristal is the best

Don’t know about pairing with wine yet but my favorite cheese of alllll time is by far Parmigiano Reggiano.

Wanna try somthing cool…..mochi, yes the Japanese rice cheese and Diginju (thats sake for all of you lay folk)……. Yeah,….. I know all of you want to talk about wine and cheese but give sake a try with cheese. It is an interesting dichotomy. You either love it… or want to throw up. I tend to side with the “PLEASE GIVE ME MORE” side. Holla back youngin’ CB

Great episode Gary! When you do the cheeses is when I smile most. One nit pick…native Oregonian here. ORYGUN…I will now post the correct pronunciation of Oregon until you get it right my friend. It is the one thing that all of us here in Oregon cringe at…please say it right. If not we might have to cut out the delicious pinot from your store. QOTD: Favorite pairing so far would have to be 2002 Meridian Reserve Syrah with a few slices of Herb covered goat cheese. It was so amazing, it really made my day. Other pairings I have done recently was some Brie with a Columbia Crest Pinot Noir , was good but I am a sucker for goat cheese.

Gary says: Nero de Tavola… 😀
Still got that book on foreign wine/grape/region names? Nero D’Avola!

My favorite Italian wine pairing is chunks of Piave Vecchio and a sangiovese

or

For French a good Lirac or Crozes Hermitage with Saint Andre cheese topped with fig jam.

Today’s PMG (potty mouth grade) is B-
Good enough for network TV!

Nice episode Gary.

I was fortunate to have my wife work for a cheese importer so we were spoiled by having access to some kickass cheeses.

I would say the best combination that comes to mind was a real French Muenster (no not the deli cheese!) and a nice off-dry reisling.

Another thing about this episode is that you brought up something I was going to ask you about – the introduction of white grapes into red blends. Would you consider doing an episode on this,looking particularly at the Australian’s take on Cote Rotie?

Thanks again,

JohnC

Gary,

Loved the cheese and wine pairing. I’m going out to get some of the Black Truffle Moliterno for my next bottle of wine.
Will you stop calling me a lurker now?

Ed

Hey,

Greetings form Austin, TX. Just wanted to lose my “lurker” status.

Thanks,

Adam

Excellent episode- love the wine and cheese parings, especially the red wines. Wine library seems so much older than 150+ episodes in one year. Looking forward to a 2007 filled with WLTV.

Roaring Forties Blue from Tasmania paired with quality Cabernet.

All of this tasting inspires me to do some tasting of my own for the holidays.

Upon first sip, oh very quick, extremely forward right from the start. Strong structure in the middle but very explosive on the outer edges. But, boy oh boy does this offering have a lasting finish. Very impressive this is a world class offering. However, this offering my not appeal to everyone’s taste. If your name is Gary and you’re from New York you may find this offering a little off.

I give this a solid 99!! I love the holidays.

Final note on this tasting, if you happen to wear the number 10 in the New York area you may be able to taste strong sensations of fresh earth. In a couple of days this should really be evident.

Excellent show Gary, but the fins pull the spoiler this year.

Mark it down on the board, 24-10 from Scotty. There is always next year J-E-T-S.

J-E-T-S spit bucket, gotta get me one of those. Can I get mine with the emblem on the inside. Brilliant!!

Fins Rule

Hey Ronguy- QOTD for you: what wine will you be serving with your Christmas dinner?

When is Gary gonna get wasted on camera?

QOTD: Kraft american cheese slices paired with strawberry hill boones farm.

Great Show!!

I don’t have a favorite pairing with cheese….I will do some experimenting…. loved your wine tasting similies….

Gary-
Just caught up on some episodes. I said you should do the Champagne tasting BLIND, not ON CRACK! Great episode regardless.

today’s episode was also REMARKABLE. Wine and Cheese is fun, PERIOD.

QOD: Blue cheese and port. Boring, I know, but there is a reason that it is a CLASSIC. It is delicious.