Comments on: Value Value Value – Episode #209

By: John J.

John J. — Mon, 09 Nov 2009 02:00:40 +0000

Wow Gary, great to finally see a Madeira on the show.

I wonder if it took 209 episodes to see one of those, how many will it be before a vin jaune pops up on an episode?

By: Kevin

Kevin — Mon, 03 Sep 2007 16:59:34 +0000

Good episode. I laughed frequently.

By: Pastore

Pastore — Mon, 18 Jun 2007 11:04:31 +0000

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.

By: TSchampaert

TSchampaert — Wed, 11 Apr 2007 17:23:00 +0000

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. BÃ¼rklin-Wolf, Wachenheimer Gerumpel Riesling 2004.
2) Grilled slightly smoked swordfish with citronella – Dagenau, Pur Sang, Pouilly FumÃ© 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 VallÃ©e 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 GuimonniÃ¨re, 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.

By: Justmarsh

Justmarsh — Tue, 10 Apr 2007 19:01:47 +0000

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!

By: Bill

Bill — Tue, 10 Apr 2007 11:26:47 +0000

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.

By: Adam from Denmark

Adam from Denmark — Tue, 10 Apr 2007 08:59:10 +0000

QOTD:

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

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!

By: JimVarney01

JimVarney01 — Mon, 09 Apr 2007 14:04:36 +0000

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.

By: Capt M

Capt M — Mon, 09 Apr 2007 02:33:47 +0000

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.

By: Atreyu

Atreyu — Sun, 08 Apr 2007 19:46:44 +0000

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!