122 Responses

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1. about 14 months ago

   Kevin

   Good episode. I laughed frequently.

2. about 17 months ago

   Pastore

   Tried the bottle of Di Majo Sangiovese over the weekend, and at first was also underwhelmed. Smelled a little of feet and tasted it, too. Decided to let it breathe for around 30 minutes, and it really opened up. Nose became more of a dark cherry, reminded me of a reduction sauce I had on a quail dish a few years ago. Really nice after that.

3. about 19 months ago

   TSchampaert

   Great ep. You just prevented me from splurging 72 EUR for this Majo Norante! First have a bottle and then we’ll see.
   QOTD: pitty for you I’m late. What I’m preparing for some “Burgundian” Orbis-friends this evening (grilfriends bd-party). Hold on tight, I’m gonna make your palate water like never before :-p

   Tasters
   1) Of course we’ll start with ‘Zeeuwse Oesters’ (oysters from our coast). Flat oysters are nowhere as good as they can get here (hm, … me chauvinist zealot) - Sauvion, Muscadet de Sevre et Maine sur lie - Cardinal Richard, 2003.
   2) Spinaci di Bologna (kind of a small slice of pie with spinach, mustard and nuts) - Gravner, Anfora Ribolla 2003.

   Hors d
   1) Tomatte crevette (Belgian traditional: tomato stuffed with grey shrimps and mayonnaise) - Domaine Vocoret, Chablis 1er Cru Montmains, 1999.
   2) Ravioli of summer truffle with lime oil - Mastroberardino, Radici, Fiano di Avellino 2000.

   Fish
   1) Cod en papilotte with pastis, pink pepper and basilic - Dr. Bürklin-Wolf, Wachenheimer Gerumpel Riesling 2004.
   2) Grilled slightly smoked swordfish with citronella - Dagenau, Pur Sang, Pouilly Fumé 1999.

   Foie gras on roasted gingerbread, Belgian Whitelof, Haspengoud appels en Vrolingse perenstroop (pear syrup). (==> a classic from my hometown) - Lauerburg, Bernkasteler Lay, Riesling Auslese 1999.

   Les volailles
   1) Poulet Vallée d’Auge - Seresin Estate, Pinot Noir 2003.
   2) Pigeon Confit - Yannick Amirault, Grand Clos, Bourgeuil 1996.

   Lime granita

   Les Viandes
   1) Tuscan hare - Pinino Brunello di Montalcino 2001.
   2) Piedmontese stew - Braida, Bricco del’Uccelone, Barbera d’Asti 2003.

   Dessert
   1) Pandoro - Ruggeri, Cartizze, Prosecco delle Valdobbiadene Superiore.
   2) Nut biscuits - Chateau de la Guimonnière, Coteau du Layon Chaume 1997.
   3) Belgian Chocolats - Opus Vinum Selim Bassa, Macvin du Jura.

   Cheese
   1) Stilton Feuilletine - Noval Silval Colheita 1986.

   Coffee

   What say you … ? Don’t drool over you keyboard. C ya.

4. about 19 months ago

   Justmarsh

   Had the 2005 Domaine Le Fruitiere Muscadet last night. My first Muscadet ever! Pretty good, but I don’t feel like I got a real sense of the varietal like when I tried Viogner the first time. Viognier tastes like nothing else. There’s no confusing it. I feel like I would have had trouble recognizing muscadet in a blind tasting. Always fun to try something new GV!

5. about 19 months ago

   Bill

   Gary - GREAT call on the Di Majo. This has been scored highly for a couple of years in a row now, and it is truly pathetic. Bob might be getting kick-backs to rate this one! Nuf-said.

6. about 19 months ago

   Adam from Denmark

   QOTD:

   Scallops, chargrilled lightly, beurre-blanc, dehydrated jerusalem artichokes, and caviar, served with a nice kabinett riesling, of young age.

   Lobster-cream-bisque with seared mushrooms and parsley salad, served with something like the Les Taches Macon-Fuissé 2004 Denogent

   Roast rack of lamb, mushy peas, mint sauce, dehydrated parsnip, served with a vosne-romaneé, Arnoux, 2003

   Beef Tenderloin, medallion on creamed celeriac mash, balsamic reduction sauce and crispy onions, served with a Luigi Pira Marenca Barolo 2001

   Assorted Cheeses, served with a Ch. Suduiraut 2001

   Coffee and A.E. Dor cognac, nr. 8

   Bon appetit!

7. about 19 months ago

   JimVarney01

   QOTD: I’ll cook a big ass turkey, I know not the best wine friendly food out there but I just cooked one yesterday and it was the best one I’ve had in my life!!! Had some champagne with it.

8. about 19 months ago

   Capt M

   Sorry I’m late, I was not home. QOTD: PAELLA. A well-made. steamy, gorgeous-looking paella. Great food to pair up with a full body red.

9. about 19 months ago

   Atreyu

   Hey Gary,
   thanks for doing Value wines, next time they’ll be better!
   I am exploring value wines from Spain, and apart from some Oak Monster appearance, they’re quite good!

10. about 19 months ago

    Mike I

    QOTD…based on WLTV…smoked salmon to go with the Krug, scallops to go with the Montrachet, beef wellington to go with the Margaux, roquefort to go with the yquem, and finally dark chocolate ganache to go with the port. If I don’t win it’ll be sliders.

11. about 19 months ago

    Pat Mc

    QOTD belatedly: no camera but were I to win, then I’d ask which country you’d prefer the food to be friendly with (France, Italy, etc.) then I’d get one of our local chefs cause I’m NOT missing a word of the conversation which would be too cool.

12. about 19 months ago

    The Smartest Girl in San Francisco

    WHAT IS GOING ON HERE!? It must be the lilac shirt. Poop, pee, and not one, but two strip teases? All in one episode?! It’s like some kind of John Waters wine vlog all of a sudden. All I can say is wow.

    My favorite line for the day: “Little cute puppy, but it still poops…that’s the kind of poop I’m getting here.”

    QOTD: What kind of food do you serve to a super taster? Something super tasty.

13. about 19 months ago

    Jester

    Well,

    Its unlikely that I’ll win the Vayniac contest, as my camcorder is in the shop getting a faulty zoom button replaced. However, since I love to cook and talk about food, I’ll tell you what I would serve.

    Amuse Bouche - Portobello Bruschetta with seared pork tenderloin, basalmic onion, and rosemary aioli

    1st Course - Escargot Domes with Duxelles, Foie Gras, and Creamy Garlic-Thyme Sauce

    2nd Course - Crispy Seared Foie Gras over Louisiana Redfish filet with Rasberry Sage Gastrique

    2nd Course - Roasted Three Pepper and Fennel Bisque with Lump Crabmeat, Lobster and a hint of Pernod

    3rd Course - Grilled Paprika-Dill Shrimp with Spicy Garlic Butter Over Jicama and toasted almonds

    Palate Cleanser - Pomegranite Kir Royale Sorbet with Black Pepper-Strawberry drizzle

    4th Course - Lump Crabmeat Raviolos w/ Asparagus,Smoked Mushrooms & Tasso Roasted Pepper cream.

    5th Course - Angus Rossini-Style Tenderloin with Perigueux sauce and garlic-Roquefort mashed potatos

    Dessert - Pistachio Baklava Cheesecake w/ homemade Graham cracker crust & cinnamon-Black Sage Honey

    Drink - Mayan Royalty - My special chocolate drink, made with 70% cacao, cream, cinnamon, brown sugar, rum, Drambuie Black Label, and secret ingredients…served with crispy cinnamon-sugar tuilles

    I’ve been looking forward to cooking this meal for someone for a while. Sound good, Gary?

    Jester

14. about 19 months ago

    daniel von trier

    Great show — Go Cocks! (Leacocks and Gamecocks!)

    QOTD:
    Antipasti: Gamberetti al alio e limone

    and some Bruschetta, perhaps also baked oysters depending on the month…

    I primi: Risotto Parmesan

    I secondi: Pan Roasted Chicken in White Wine with Garlic and Rosemary

    Verdure: Peas and Prociutto

    Insalate: Simple mixed Green salad with Balsamic Vinagrette

    Frommage: Stilton and/or Gorgonzola with fresh bread, butter and grapes

    I dolci: Monte Bianco

15. about 19 months ago

    Dave Canada

    Sorry it took so long for me to post….on vacation in the lovely finger lakes.
    QOTD - If you come to my house…I’m servin’ you humble pie. That’s right humble pie on the basketball court.
    Seriously….if you come I’ll serve lamb probably.

16. about 19 months ago

    Susan

    Gary-
    Great teaching ep
    and
    there is
    More learning to be done!
    Thanks for showing the
    Madeira!!
    I have never seen or had such a wine!
    Interesting color!!
    I LOVE butterscotch and caramel soooooo…..
    will have to pick up a bottle of this one!!!!!
    Thanks!
    

17. about 19 months ago

    Lil Luce

    Sorry I am late in commenting!

    QOTD: What I make depends on what you are bringing to drink! But this is purely hypothetical since I am positive I cannot top Lars & TimF’s videos.

18. about 19 months ago

    Dave-from-Katonah

    OK poopsy. We loyal Vayniacs do love you and all you do for us for free (although I have personally bought a Brinks armored car load of wine in the past 3 months). Great show. Sorry my comment is sooooo late.

    BTW - Are you going to have another NY WLTV party anytime soon? I’d love to meet the Creator and all the local Vayniacs…

19. about 19 months ago

    Lawrence Leichtman

    Probably what I’m making tonight as it is one of my favorites. Cassoulet with a 1995 Hermitage.
    Appetizer for me is usually caprese wtih a New Zealand Sauvingon Blanc or Sancerre depending on what is handy. So do we submit the same video we did for the other contest again?

20. about 19 months ago

    Cat Pee Smells Like Wine :-)

    Cat pee isn’t that bad…

21. about 19 months ago

    Tahmedee

    QOTD - What am I making for dinner if I when the contest? As CHEF would say “Reservations!”

22. about 19 months ago

    Michael Goldberg

    Hit him in the Neck!

    Cat Pee, Puppy Poop? Do you want us to buy these wines?

    Got any more Leacocks (hee hee) Rainwater Madiera left?

    QofD: Dinner? I thought you were bringing the dinner. Is Chipotle good?

23. about 19 months ago

    Lars

    100!!!

    Come on ya dern lurkers. Da Wine Guy deserves 3 digit comment posts.

    Lars

24. about 19 months ago

    Lars

    99…

25. about 19 months ago

    Celia

    Dear lord.. you folks need to post some of these recipes on the forum, PRONTO.

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