Comments on: Value Value Value – Episode #209

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.

Roast rack of lamb, mushy peas, mint sauce, dehydrated parsnip, served with a vosne-romaneÃ©, 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!

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!

By: Mike I

Mike I — Sat, 07 Apr 2007 23:22:12 +0000

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.