Food and Wine Pairings Information - Episode #165

January 12, 2007

Wines tasted in this episode:

• 2003 Chateau Montviel

Today Gary tackles the classic food and wine pairings question we all have on our mind. What goes well with fish?-No What goes well with Steak?-No What wines to serve with cheese?-NO……

126 Responses

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1. about 16 months ago

   Bossman

   Garster,

   I’m guessing not many will see this other than you, you didn’t mention about seeing all comments until the 140-150’s. Had I known I would’ve commented along the way.

   I started watching in the 170-180s and have gone back to #1 (and read every comment to boot) and threatened to hit the forums once I’ve caught up. As you can see I’m getting REAL close (again, you’ve been warned).

   I’ve been adding to my cart through my journey and it’s grown incredibly fast. I’m not in the industry, have no real desire to train my palate by tasting everything other the sun, just trying to find a nice reptoire that I like (along the lines of I don’t know anything about art but I know what I like). If you can cross reference the email address to the shopping cart you’ll see I’m into new world fruit bombs (with no exageration). On a few occasions I’ve taken your advice and added a few “exploratory” bottles (not many!).

   Anyway, I’m trying to pare it down to three cases and it needs to include the shirt as I believe I’ll be spending a weekend with you in Caly in August (wink wink). BTW, the wife doesn’t drink any longer and I have no friends into wine so should I win I would do some sort of contest within the forums to find a co-conspirator. But I digress, if you or any of your staff would care to offer suggestions as what might be good candidates to toss out of the cart I would be most amenable to that, if not, I’ll probably just trash the non-Shiraz and whittle it down from the higher price points(sticking tongue out).

   I’m not getting any closer on discovering the meaning of the countdown, looked into DVD releases today. I’m thinking “Dark Shadows” is too old, “Heroes” is too new and neither have the oomph one would expect from the build up to be plausible. But I haven’t given up…….

2. about 19 months ago

   TR

   I have been intrigued with this combination since the B-52’s sang about “going to the store for hot dogs and wine” on their Good Stuff CD. Now I’ll have to try it. My friend Ed sometimes does a hotdog dance at parties after he gets drunk. He’s apparently proud of being Polish and having a kielbassa.

3. about 19 months ago

   Valentin

   Hi Gary

   Tannins are bitter not sour (in bad wines). Another thing: I don’t understand that “sorry-I-have-to spit-I-cannot-swallow-people-are-watching”-thing. Is this something typically american? You know that in your old fatherland somebody who is not drunken at noon is not taken serious? Don’t get too naturalized! I love your show a lot.

4. about 20 months ago

   Leatherpalate

   cheap Champagne with fried Chicken do it.

5. about 20 months ago

   Dan G.

   Finally catching up. OMG Krautdogs w/mustard rock! Damn I hate ketchup. Taking a quote from Dirty Harry “Nobody and I mean nobody puts ketchup on a hot dog”. News years eve krautdogs and Twenty Rows Grappler. Was ok but Jim Beam Black is a better pairing.

6. about 20 months ago

   Svaros

   I recently had the opportunity to ‘deconstruct’ a full beef tenderloin. There is a piece of meat and fat on the side called the chain which is a butchers cut (reserved for the butcher since it tastes great but doesn’t look great). I chilled it, sliced it really thin, and made a cheese steak with it using Italian Gorgonzola, and paired it with a Penfolds Bin 128 Shiraz.

   Really decadent, but worth it for an occasional treat!

7. about 20 months ago

   Tom Orsat

   The wine tool that was brought up in this segment’s mail is something that I would like to know if it’s for real. It is a small metal dodad that you are to dip in your glass of wine. They advertise that it ages your wine one year for every second you leave it in the wine. I for one, won’t spend $100 to see if it works.

   Any feed back out there?

8. about 20 months ago

   Gary

   My mom, born and rasied in France, likes to dunk the cookies in a Burgundy or Bordeaux.

9. about 20 months ago

   BruceP

   QOTD. Pinot Noir with vanilla cream cookies. Actually I’ll drink pretty much any wine with vanilla cream cookies.

10. about 20 months ago

    VinoVixen

    Love the show! I just had a bottle of the Wolf Trap from episode #159 with a piece of curry coconut chocolate! Excellent! Cheers

11. about 20 months ago

    Jtk

    WOW, Gary how do you do it? Another great episode. QOTD: Dark Chocolate covered amaretto pecans, with a quality nebbiolo. ~Cheers~

12. about 20 months ago

    Dominus

    I don’t do hot dogs other than at the ballpark or from the grille on a hot summer evening on the deck and then I chase it down with an ice cold German brew.

    But I still enjoy your energy and panache of doing this pairing.

    Go Colts!

    Dom

13. about 20 months ago

    Lawrence Leichtman

    I actually eat chili cheese dogs with a really good Zindfandel. One of my favorites but since I like chili on them a Bordeaux just won’t cut it. Hebrew Natiional Dogs only one I trust. Also a cheese omlet with Bordeaux’s for me.

14. about 20 months ago

    NickP

    Leftover dried out chestnuts - from Chrismas - soaked in any good red for a few hours. Most recently in the Wolftrap from South Africa - a taste sensation!

15. about 20 months ago

    rb

    HOW!!! COULD!!! YOU!!!!

    a seven eleven hotdog? How about a venison or duck or chicken or italian sausage?? Seven eleven’s food mass production is 100% different from the bottled artwork you encounter when you try wines. Try using high quality ingredients.

16. about 20 months ago

    Skol

    I like the Raspberry Milanos with a nice Bordeaux or Rhone

17. about 20 months ago

    Joe Po

    Mustard, ‘kraut, hot dog, beer, Awesome! Ketchup, paaaaazzzzzzz!
    Very funny episode, especially the hiccup.
    QOD: Tripe in spicy red sauce with Australian Shiraz.

18. about 20 months ago

    BriGuy

    Apple Pie with a Cote Du Rhone.

19. about 20 months ago

    Paul

    Top 110 - very lame.

    QOD - it’s been done, but I LOVE dark chocolate and a hefty but too-young Cab.

20. about 20 months ago

    thefab1of4

    My food and wine pairing after watching this was I had 4 all beef hotdogs, with sweet mayan onions, and spicy mustard on a sesame seed bun and i paired that with the 2005 Full Boat Chardonay- it was great. Then we went and sat in the hot tub and finished off the bottle.

21. about 20 months ago

    Earl

    Great episode. I love dogs with saurkraut and spicy mustard…but I usually have a Newcastle beer with it….will have to try it with wine. I love BIG red wines-i.e. Conn Valley Eloge,Insignia, or a St. Emillion Bordeaux with CHEEZ-ITS!!! Try it. It’s awesome.

22. about 20 months ago

    Steve R

    Guilty pleasure? I matched a 94-pt. DuMol syrah with a barbecued pork butt (Boston butt, the shoulder, not what you may think). It was amazing — Southern BBQ and a fine syrah… a culture clash, maybe, but a great match! I also like Zins with BBQ but it’s less of a guilty plesure.

23. about 20 months ago

    Bill V.

    My wife hails from Pennsylvania Dutch country, and if she doesn’t have sauerkraut on New Year’s Day, the whole year is jinxed.

    When I mentioned the Hot Dog & Sauerkraut episode, she said there’s only one thing to drink with a dog & kraut: a nice smooth Moselle at room temperature.

    Me? I’ll have a Lancers!

    BV

24. about 20 months ago

    Marianne C.

    Well, now, this was a great episode. Even though I’d just gotten back from the movies and had pigged out on popcorn and soda, (Dreamgirls, very good, by the way) when I came home and watched this episode, I just had to go out and get a hot dog. Darn! Jennifer Hudson, move over (she had to gain 20 pounds for the role) AND I had it with some wine, and it was good. All the serious wine foodies must be turning in their graves. Too funny.

25. about 20 months ago

    Kai

    Hi Gary,

    Another great show as always. Thanks for mentioning the La La wine request today.

    QOD - As a matter of fact, one of the more surprising pairing was with the La Mouline. A bunch of us were dining at The Royal Hong Kong Jockey Club and we had the series of 2001 La Las. The chef matched the La Mouline with a Boston Butter Poached Lobster with a Beet Root Reduction Sauce. All of us looked at what was served and didn’t know what to make of it. Then we tasted it, and WHAT A MATCH……2 years later, all my friends are still taking about it.

    Still watching everyday from Hong Kong.

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