Primitivo Red Wines from Italy

Primitivo Red Wines from Italy – Episode #336

October 18, 2007

Gary explores the fun wild and exciting world of Primitivo.

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Comments on this episode(184) Leave a comment ›

“QOTD: Well I can cook, since that is what I do for a livng *wink*. B…” by Dessert Wine Nerd
“Response to a question from user Gary L.: I’d rather have a second-rat…” by Andrew
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Wines tasted in this episode:

Villa Fanelli Primitivo ZetaPrimitivo di Manduria
2005 Felline Primitivo Di ManduriaPrimitivo di Manduria
2004 Savese Picchieri Primitivo TerrarossaPrimitivo di Manduria

184 Responses

October 18, 2007

garyv
1st
October 18, 2007

JSH
Not again! No cheating Gary
October 18, 2007

Martin
Italians again? Yipee!
October 18, 2007

Jeffrey
who’s that garyv guy? how’s he first so often?
October 18, 2007

Hinrgman
Another great episode
October 18, 2007

David Canada
Top 5!
October 18, 2007

Hinrgman
Thanks Gary
October 18, 2007

Hinrgman
Gary

Can’t wait for the couch tommorrow
October 18, 2007

GottaGoDrink
Gary- Good grape. Now to watch.
October 18, 2007

Loweeel
Zintalian?
October 18, 2007

Ben N.
Still in. Time to watch.
October 18, 2007

alex diaz
not top 10 but 11. Loved the show, im gonna be on the look out for this…
October 18, 2007

David Canada
Way to get on the soapbox…it has been too long.
QOTD – Risotto…I’d make it for my wife with a nice bottle of barolo!
October 18, 2007

davo
top 20!

qotd – I’d cook baked beans on toast… if I could be magically given the talent to do so
October 18, 2007

gustasopher
Great show! I’m off to find me some ‘tivo this weekend.

cheers
October 18, 2007

Martin
In the words of Robert Rodriguez, “Not knowing how to cook is like not knowing how to f*ck.” I feel like cooking anything from Marcella Hazan’s, ‘The Classic Italian Cook Book’ with my beautiful sweetheart and Van Morrison on the stereo.
October 18, 2007

Taylor
Big episode much better than yesterday, jsut tried the green groves cab pretty good, lots and lots og veggies!
QOTD Foie gras most likely for myself, becuase no matter how much it raises the cholesterol it’s so worth it!!!!!!!
October 18, 2007

VegasChris
LURKER HERE! First post ever on WLTV!

Just want to say love the show, been watching since Kevin and Alex first mentioned you on Diggnation.

QOTD – I don’t drink wine. But love to hear about it.
October 18, 2007

Ryan D
QotD: Really good ribs… I’d cook ‘em for my family.
October 18, 2007

Happyuke
Hey Gary,My wifes Lasagne,could eat everyday,with garlic bread and broccoli on the side,
and A nice glass of 100% Malbec from Argentia,yummmmy.
How about BC wines!!!!!
October 18, 2007

Happyuke
Sorry Argentina,stupid spell chech,oops made myself laugh.
October 18, 2007

jason
QOTD: risotto with shaved walnuts into it…. perfect for the fall. if you want, beat an egg and add it right at the end. the hot rice will cook it, just stir it well. a secret form my grandma.
October 18, 2007

John P
I love Italian Wines. I have found better wines from Italy than from
South America. You are the “Try This” and I do.
October 18, 2007

Lawrence Leichtman
I have a hard time making a proper risotto and would love to know the right way to do it as I seem to always get it underdone. Otherwise there are no dishes I have wanted to make that I couldn’t unless the ingredients just weren’t available ie truffles, I’ll use truffle oil but don’t have the wherewithal to buy them on any regular basis. Duck confit the same because I can’t find anyone anymore to just sell me duck legs. I don’t want to buy 5 whole ducks to get 10 duck legs and buying confit already made is expensive. Italy is turing more towards bargain wines even with the unfavorable dollar.
October 18, 2007

Kevin
QOTD: That I know how to cook? Lately, braised beef shin to pair with big reds. That I don’t know how to make? Dim-sum style shrimp dumplings – the ones with sesame oil. Either way, I’d make it for my friends and/or family. And myself, of course.

Once again, frustrated I can’t source the wines that rock. Damn.
October 18, 2007

cgf
gary-

great to see you can still be blown away by a 12 dollar wine. i have to seek that out.

qotd: roasted duck with a cherry sauce with my wifey.
October 18, 2007

Joe Po
Gary, Thanks for the info on the Primitivo. They are delicious. A Mano always seems to have a tasty vintage at a very good price.
QOTD: I think I’d like to make a good pierogi and have friends over to try it.
October 18, 2007

Karl Laczko
Primitvo is on my buy list, andn I do like S. Italy, currently working thorugh my Nero d’Avola stage, although Neramaro has crept in as well. Primitivo will be soon.

QOTD – Pan Fried Salmon with a sweet chili sauce, stir-fry vegetables and Thai noodles, for me & Sarah.
October 18, 2007

Neil
QOTD: Either…..

1.) Butter Lettuce Salad/Mustard Vinaigrette, Braised Short Ribs, Pureed Potatoes, carrots.

2.) Roasted Beet, Mache & Blue Cheese Salad/Citrus Vinaigrette, Coq Au Vin, Buttered Noodles, Hercot Verts.

3.)Ciopinno with lots of Sourdough.

4.) Foie Gras Au Torchon with Sauterne Jelly, Roast Prime Rin Au Jus, Yorkshire Pudding, Creamed Spinach.

5.) Caesar Salad, Papardelle Bolognese, Colliflower Parmigianna.

6.) Insalata Tricolore, Halibut Livornese, Broccolli Rabe.

…..with my Family, in good health, and some vino thrown in for good measure.
October 18, 2007

Andy
Thanks for the Primitivo info G … Love the Big wines.
QOTD— How about good old Southern BBQ or a Pig-pickin with friends and a little vino to go along with.
October 18, 2007

Andrew B
Maybe I missed it, but what is up with the Clorox, is it in reference to the new “Clean Table” theme?
QOTD: Fresh Maine Lobster, oysters and falanghina with my fam.
October 18, 2007

marshall
Gary, I tried the 2004 Franciscan Cabernet Sauvignon last night and I liked it.
QOTD: Dragon and Pheonix (mmmmm oranges) with Linnea Quigley
October 18, 2007

Kevinatfieldsound
QOTD:
I would have to say my Hungarian Goulash served on Piave Polenta with Roasted Brussel Sprouts and bits of pan fried Pancetta with a bottle of the Coviv Aglianico. Then for dessert: Triple Chocolate Brownies with a nice double espresso. Enjoyed by my soon to be wife, her family, my parents, my brother and sister and my two best friends.
October 18, 2007

Autoproxy
QOTD: Chicago-style pizza. That would mean that I owned a giant brick oven, which of course would be fun. And I’d cook it for any/everyone. As long as they don’t mind the long wait.
October 18, 2007

David_G / Israel
Good job on taping so many shows at once and keeping the grove all the wayâ€¦
Very nice.
October 18, 2007

Amar K.
QOTD: I’d make chicken tikka masala and naan, and i’d make it for my girlfriend.
October 18, 2007

Sonnenuhr
Primitivo theme good – one good wine out of three is bad. The wine selection for the last three shows has sucked. Great themes, but too little thunder. Who’s picking the wines?!?

QOTD – I’d like to cook Crow and feed it to the Idiot in the White House
October 18, 2007

Derek
Great Show Gary…you have me interested in Primitivo.

QOTD: UMMMMM,…not sure…DAMM IT!!
October 18, 2007

Saftig
I’d love to recreate those wonderful dishes from “Big Night” for family and friends and have them sit for hours at table, talking, laughing, enjoying scrumptious food and delicious wine. That would be heaven. We’re in such a hurry these days we forget the simple pleasures.
October 18, 2007

Shane
QOTD: I will tell you what comes to mind. There is this a cedar smoked salmon served by a restaurant here in town that is Outstanding! I wish I could make that, mostly for my wife, but I would make it for everyone I know, because it is luscious.
October 18, 2007

Taco John
QOTD: My stepmom makes great rice. I mean, this stuff is amazing. Flavorful, rich, not too wet but not too dry. A meal by itself or great with everything. I cannot, for the life of me, make this rice. I’ve watched, I’ve done everything I was told, and cannot do it.
October 18, 2007

Dr T from N. Carolina
It’s a shame that the alcohol % seems to be creeping up a bit in Primitivos, treating them as Zin’s. I hope the trend stays away from Plavic Mali!

QOTD — difficult to say, as the things I’m bad at cooking (esp. fish dishes) my wife is brilliant at and vice-versa . . . so I’ll say boullibase, just to shock my wife!

“T”
October 18, 2007

Daniel
QOTD: I actually cook all the time (my wonderful wife can’t cook, but no loss).

If I had one meal to cook, however, it would be my totally from scratch lasagna…sauce from scratch, pasta from scratch, filling layers from scratch…It’s my favorite meal that I’ve cooked so far.
October 18, 2007

KAHUNA
Qotd: I would make a huge Turkey & Mashed Taters and serve it with a box of wine to Jessica Alba so she would pass out and I could violate her!
October 18, 2007

Reeve
QOTD: THIS Mac & Cheese ( http://tinyurl.com/2shdg5 ) it’s Martha Stewart’s and it is AWESOME.
October 18, 2007

Phil G
QOTD – I’ll cook just about anything as long as I don’t have to do the dishes…
October 18, 2007

NADINE
Hmmm, tricky question that one. The 1st thing that comes to mind is LAMB. Semi well done lamb with the bone marrel (wrong spelling) inside at a low temperature in the oven for a couple of hours, slowly cooked – juice with aged golden rum and a dark rich red wine, oregano, basil, romarin, pepper and salt with some garlic gloves. If not lamb – ribs. I never made ribs. Either one. Side: fresh mashed potatoes mixed with sweet mashed potatoes with sprinkled oven cooked just a little – almonds; and sort of like a nice brown sauce to go on top of the potatoes and the lamb and if they are ribs, well seasonned and prepped spicy/sweet blended sauce. I probably would make this supper for my parents as they are so giving and patient with me and close relatives like my sister who just gave birth and her husband, my boyfriend. What occasion ? Humm … good question Gary, good question of the day indeed; maybe after a long trip or over some holiday get together, along those lines. That’s what comes to mind now, with some salad, some great cheese too like gorgonzolla, camembert, chevre, with a fresh nutty baguette fresh out of the bakery’s oven or if I could make it, mine. I usually buy it from the bakery, lol. With a nice Spanish Rioja Aged wine – RED to go with that = miamm !
October 18, 2007

Bobby B
QOTD: I have always wanted to make good bread in a wood fired brick oven, or pizza with fresh homemade buffalo Mozzarella. I have no baking skills, no brick oven, no buffalo milk, and I have never made cheese, so as simple as it sounds this would be the most challenging dish for me to put together. I would drink Primativo with this one too. For dessert, white truffle gelato, (yes mushroom ice cream!) Also no gelato maker, no truffles, and no experience with Ice cream making. This dinner would be with family of course.
October 18, 2007

Tom T.
I’d cook anything my Mom wants. She used to make me Alaskan king crab for my birthdays so she deserves it. But if I had to choose, it would probably be a rack of lamb, with risotto (or maybe polenta), and a nice simple garden salad.
October 18, 2007

jonomck
QOTD: Cassoulet.
October 18, 2007

monkuwino
QOTD: Really really really really really good thin pizza crust that had the perfect tug and chew to it. Then who cares what I topped it with, the crust is what determines the quality of a pizza!
October 18, 2007

Vino Bambino
QOTD: This really is asking an in depth question Gary! There have been so many foods that i have eaten and loved in the past few years that I don’t even know where to begin. I think that I would go as simple as saying a surf and turf consisting of lobster bisque (with I rock out to the fullest)and a stallion prime rib. However, since I am a poor college student in NC I would have to say that a feasible meal for me to make would be ham hocks and BBQ (NC style with coleslaw and vinegar base, maybe something fried on the side).
October 18, 2007

GrapeStuff
Great ep. GV. Hope you are enjoying the City. Say Hi to Kevin and Alex for me!
October 18, 2007

Tom (vtjones)
QOTD: Braised lamb shanks and I would make it for my beautiful wife.

Thanks for all the fun content Gary!
October 18, 2007

organicguy
Our family celebrates New Years with a progressive dinner(4 sibs). This year I have the main course and it will be Osso Bucco over mashed spuds or orzo. Veggies are still up in the air as it will have to be whatever might be fresh at the market. Is there a classic wine pairing for this meal or can any Italian red stand up? Thanx for another great episode—-
October 18, 2007

Gotsha
I just had a Primitivo at an Italian restaurant on Sat eve. I had know idea what a Primitivo was at that time, but loved the wine. I thought about telling GV to do a show on this stuff…looks like I’m too late.
Primitivo Conti Zecca is good stuff if you can find it. I think it is only allcoated to restaurants here in the US
October 18, 2007

1stpost ever
I’ve been watching from the beginning and I just had to comment on a long standing bone I have to pick.

First let me say that I’m not a die hard fan, but I’m also not anti Vaynerchuk. I watch the show. Sometimes I enjoy it and learn, sometimes I don’t.

I have to reference the Chianti episode from a couple days ago where at the beginning of the episode, you mentioned the spelling and pronunciation of your name. Well, I have to say that that is somewhat ironic as your pronunciation of foreign terms and labels is absolutely awful.

For example. Today’s show was supposed to be about primitivo. Not primOtivo.

Another example was pronunciation of Villa. It is not VIL-AH. It is closer to VEEL-YA.

It may not seem important, but how would all the Johns out there like to be called Jun? or Julies – Jolly? or Barts – Bert? Or Garys – LARRY? OR VAYNERCHUK – VAYNERCHICK?

I’m not trying to be an ass. I’m just pointing out that if we care so much about wines, their origin and their terroir, we’d better be caring about our pronunciation.

You may all flame me now, if you like. But I think some of you know I have a valid point.

Anyway, over all a good job. Certainly better than I could do, but some constructive criticism never hurts, right?
October 18, 2007

sharon
qotd: Turkey mole for my adorable husband…or maybe a gumbo…or soft shell crab…or carciofi Romano. Don’t get me started.
October 18, 2007

Withnail
“Like the girls used to feel Fonzie” = LOL

QOTD: 5-cheeze pizza w/fresh herbs and veg from my mother’s garden;
for…you know who you are.
October 18, 2007

greg
Gary, another nice primitivo is the ognissole from feudo di san gregorio.
October 18, 2007

Aaron J
Hey there Gary, Mott, and lurkers anonymous. I thought Primitivo was a new type of cable television. I love the depth and variety the world of wine brings. There is always something new to learn about, taste, and experience.

AOTD: Grilled salmon steaks. For me and all y’all.
October 18, 2007

Elliot Essman
Great job keeping WLTV interesting with episodes like this.
October 18, 2007

Deano
Good episode Gary!! You always seem to make this show funny lol. That second wine sounds really good.

QOTD:
-Lobster and Steak with asparagus and for desert creme brulee
October 18, 2007

chenrys
Primitivo sounds interesting. We’ll have to check it out.

QOTD: Carl says for him. Too easy. But I can’t think of anything else right now.
October 18, 2007

JamesN.
QOTD; I would cook a duck with a wood fire in a brick oven, and I would cook it for me, and my brothers who would have to bring a great wine.
October 18, 2007

cumpari
rack of lamb, grilled asparagus, roasted roots and tubers, and mixed greens w/warmed goat cheese and hazelnuts…served with super dirty burgundy!
October 18, 2007

Kristen
I’m totally looking for the second wine cause you just about described my palette (thanks btw)! Plus it’s 12 bones, so I’m all about that!

QOTD: Roasted duck with a fruit compote with garlic mashed potatoes and my special green beans for that special someone…hey and maybe we could drink this Primitivo that you recommended!
October 18, 2007

mrlud
QOTD: The Apple Onion soup I had at “Chefs Table” in Lafayette, CA. And I’d make it for John Edward Thomas Moynahan.
October 18, 2007

fruit bomb baby
QOTD:

Chateaubriand with a real hollandaise sauce, and it would
have to be with my mother.
October 18, 2007

Kev and Ams
QOTD: Thai food. For me and my lady.
October 18, 2007

SoCal
QTOD: Duck because I love it….for my grandfather because he is no longer around.
October 18, 2007

thepiratedoc
QOTD: ‘Who’ would I like to cook? Well, Hannibal …. Really, I’d cook peppercorn crusted beef tenderloin (the whole thing, not a filet) with a port wine reduction. For my wife. To die for, GV, TO DIE FOR! The beef/port reduction, that is. Good thing wife doesn’t watch the show, huh? She’s premiere cru too, though.
October 18, 2007

cgatesman
What’s with the Italian kick, lately?

You know I’m going to watch it, no matter what…
October 18, 2007

Mike S.
QOTD: I would like to have the ability to cook a world class rack-o-lamb, pair it up with the perfect wine and enjoy it with my wife. . . oh wait a second. . . .I forgot . . . She doesn’t like lamb. (@$^% #$@%$%) OK, Well, she’ll watch me eat it. Yeah, that sounds good. I’ll cook it, enjoy the wine and eat the lamb all by myself. But my wife will be watching. Yep, thats what I want.

Mike
October 18, 2007

Dr. Dan
Another palate-expanding episode. There’s a winery in Virginia (http://www.villaappalaccia.com/) that produces Primitivo wines. I’ve not had any, so I can expound further.
October 18, 2007

Diana
We really enjoy watching the show every night and learning more about wines, thanks Gary!!!

QOTD: I would love to make home made raviolis, right down to the dough. Make my own sauce/gravy with fresh herbs.
October 18, 2007

Malphas
QotD: If I could cook with any confidence or talent, I’d make a plate of any Cajun style dish for a random stranger. Just because.
October 18, 2007

amaroneisforeveryone
Hey Gary, yesterday’s show on the Gavis was a bit of a snoozer, primarily because the wines sucked. I like your take on the Primitivo; keep the energy up and I’m with you on the love for bouquet! Without a great nose, the drink is a bore. How about a show devoted to great value, big and bold Spanish vino???
October 18, 2007

TommyBoBo of Wi
1stPost ever……. Don’t feel bad, we all cringe a times with GVs pronunciations,,, but you know what? that’s the anal,uptight wine geeks in us(me too) talking. Yes he could probably work on the pronunciations a bit, but hey, we are all trying. I actually think that ANY word that is truely regional, should be pronounced the way the native tongue would pronounce it, but we do have to Americanize/Englishize things to communicate… so I just let it roll off my back,,, like the DUCK confit I would love to be able to cook for MYSELF… someday.
October 18, 2007

Seth
Group hug! I’m feelin the love!
October 18, 2007

Justin Viger
I would like to be able to cook anything other than Kraft Dinner. The meal I would like to be able to have the ability to cook is rack of lamb because I think it would be very impressive if I could.
October 18, 2007

Jeremy L
judging from the posts, someone in particular just had a bad day from the look of things. personally, i feel that primitivo and zinfandel are very close genetically, distant cousins, not the same grape. they may have been at one time, but we all know that vinifera species’ genetic structure becomes altered after living in a specific soil/climate/aspect/region for any amount of time. thus, a new beast is created. theyre both enough to drool over. qotd: i would cook mustard crusted rack of lamb, on a bed of lola rosa, with heaping mounds of garlic. a little orzo on the side would be nice as well.
nice episode
October 18, 2007

Rafa From Mexico
Just coming out of a big lurker stage, but I was just hiding. I kept watching the episodes on my apple TV a lot better than to watch it on a computer monitor or an ipod.
October 18, 2007

laposte
QOTD:
I would have my mom and dad over for plumb pudding and sauterne.
October 18, 2007

Dominick M.
Homemade Chicken Pot Pie – and I’d make it for my fiance, Melissa. Best meal that SHE continuously makes for me but I have yet to make because my cooking skills are lacking.
October 18, 2007

Bill Maitland
Gman
Loved the “like the girls used to feel Fonze” quote, beautiful, absolutely beautiful!! Another excellent episode.
October 18, 2007

Pastafari Pirate
LuvLuvLuvLuvLuvLuvLuvLuv the Primitivo!!! OhYeah! Thanks for turning me on to a new one I haven’t tried yet!!

QOTD: I would cook my ‘famous’ chili relleno (stuffed poblanos or anaheims) stuffed with shredded chicken after it has been sautteed with olive oil, garlic, scallions, and ground chipotle pepper, stuffed with diced black olives, mushrooms, cheeses, and my secret spice combination. I’d cook it for Sophie Marceau or Karina Lombard, and they’d SWOOOOOOON for me.

btw, you want a GREAT $6-$7 red? Vina Antigua (Sangiovese / Bonarda) from Argentina. This stuff is incredible for only $6. I am FEELING the ArgenTINE thunder.
October 18, 2007

Tommy Vernieri
I love grasshoppers, but the creamy alcoholic kind not the jumpy kind. I love Orangina too, I can’t imagine smelling that in a wine. Fortunately I also love tea and Primitivo so I’ll definitely be picking up some of that Felline. The 2001 A Mano Primitivo was the wine that really got me into wine. It was so metallic at first but after letting it breathe for a half an hour or so it was perfectly smooth and tannic. I wasn’t a big fan of their 2003 though.

I’ll have to think about the question of the day, I like cooking fancy stuff so that’s a tough one. My lurker wife says she would want to cook for Alton Brown, which sounds like a pretty good idea to me.
October 18, 2007

Bill
Gary – another great show! Two things, both of which drive me nuts (I like being driven nuts!):
1. why do you rinse a CLEAN FRESH glass!! AH! This is a waste of wine!!
2. “PrimOtivo”?? Jesus – and you pronounced “SangiovesE” so beautifully the other day!!
October 18, 2007

Lisa Strawberry
QOTD: A delicious vegetarian lasagne, served with a nice Tempranillo, to my darling husband…
October 18, 2007

Grapedigger
What a coincidence! A friend of my wife dropped by this evening to give us a thank you gift, a bottle of Primitivo!! I was happy because I had never had that grape and started to read about it and its Zin controversy…Now, I go to WLTV to get my daily fix of “GV” and here you’re with a primitivo episode!! That’s scarry Are you psychic?!!
QOTD: I’d like to cook for my mother: Tabbuli for a salad and Stuffed (rice, meat and pine nuts) Zucchini and grapevines for a main dish followed by bacclava for dessert (that I’d buy). Cheers..
October 18, 2007

NathanN
Primitivo? Another Italian varietal I havenâ€™t tried.

QOTD: I would have to say a rack of lamb with a plumb sauce or something & a soufflÃ© for desert.
October 18, 2007

NathanN
Oh ya I would cook it for my wonderful wife
October 18, 2007

JOEinLA
Thanks Gary…!

Another nice topic choice. I enjoy Primotivo a lot!

QOTD:Im right behind Deano.. Surf and Turf…Filet minon with a little red wine reduction nect to a Maine lobster tail with the fresh melted butter. Creamed spinach. I guess the wine pairing would be a little tricky.
October 18, 2007

Dominus
Great show and a slant on my usual dinner banter question of “if you could have dinner with anyone, dead or alive, with whom would it be?” So to answer your QOTD:

I would love to cook (trust me, I can cook) a nice Viennese dinner, maybe wiener schnitzel for Wolfgang Mozart along with a friend of mine at work accompanied with a nice German Riesling Kabinett. Of course, Wolfie would serenade us with the Concerto for Flute and Harp during dessert.

Sante!
October 18, 2007

KyleLikesTies
Black tea & Asian spices … how intriguing! … -and- for $12? Sounds like a steal.

QoTD: I would love to be able to make chocolate soufflÃ©, maybe with some crÃ¨me anglaise to go with it … -and- I’d make it for *everybody* I know, because, let’s face it, nothing says love like chocolate and a *whole* bunch of egg yolks
October 18, 2007

DC7
Great show once again. I’m going to Barboursville Vineyard, Va Sat. with my girlfriend and her Women for WineSense group. By the end of the day, they’ll all know about WLTV!!
October 18, 2007

Vinsant
Dennis “oil can” Boyd…you are killing me Smalls!
October 18, 2007

Roberto
QOTD- Coc-au-vin. chicken and wine. Old French farmhouse recipie. Especially on day #2 (let ‘er steep) with some Bordeaux, my wonderful wife and my 2 sons, 26 and 6.

Lovin’ the shout out to your peeps Gar-bear!
Know what? We all do this together. Like one huge party every night with you as the wine steward (sancace’?) I’m learning A LOT about my palate- my tastebuds have been on a constant vacation since finding your show (I am still a workin’ man but my mouth is out galavanting) AND I LOVE IT! I make about 30 gallons of wine every year and am getting better at that also.
I wish the entire world was on the same page as all of us watching WLTV. (OK so I’ve had a glass or two) DO NOT STOP.
October 18, 2007

E
Love the dirty dirty zin.

Love the A Mano for the price and availability–if you can find it, you need to try their white, half Fiano and half Greco and really nice. Plus, they’re bottling in screwcaps now!

I actually picked up the ‘03 Terrarossa last year (I think Tom Ciocco had something to do with it) and while it was interesting, it was either muted or corked, I’m not sure which. Not enough to turn me off, but still.

QOD: Cassoulet in the crockpot, all day long, and Madiran to go with it! For afters, either key lime pie if I can manage to find the limes, or Irish chocolate cake (for which the secret ingredient ought to be self evident).
October 19, 2007

Robin C.
Just two hours ago in my French class orangina was mentioned, and now Gary mentions it. I had never heard of it before. I don’t think it’s a sign of anything because I hate sweet orange drinks.
Primitivo sounds sort of intriguing. I don’t think I’ve ever had it.
QOTD: I’d like to make a standing rib roast with yorkshire pudding and green beans with a plate of cheeses and figs and berries for dessert. For my husband and a couple of friends.
October 19, 2007

C-Lo
Nice show Gary. QotD: I think I would cook a full fledge Thanksgiving meal. The turkey on the grill, the homemade stuffing, gravy from the turkey drippings, and a pecan pie. And I would make it for my father. He’s a big-time chef, and he does it up right on Thanksgiving – I would want to give him the joy that he gives to me and my family every Thanksgiving. Food and wine is a big deal in my family, and it would be nice to give back in the same way. Keep it real.
October 19, 2007

DulaMae
Gary, you rock. I am a self proclaimed people hater but you make me want to go hug my neighbor

QOTD: I went to a beer pairing dinner and was served braised lamb cheeks with roasted cipollinis and a raspberry-cherry jam sauce prepared by Chef Charles Wiley. It was by far one of the most delicious things I have ever tasted. If I could recreate this dish I would make it for my Dad who passed away in 2001. He was a food lover who could never afford the kind of things he wished he could try. He opened my eyes to diversity in food (and in life in general) and I owe him a lot for that. I think he would be proud that I was excited to try lamb cheeks when half the table was petrified.
October 19, 2007

t_moderne
Nice topic. Primit is a solid $10 drink it quick cause it won’t last type of wine for me. Open it – fruit and spice and drinkable. Leave it open over night – and you have to pour it down the drain. Dried out and tired.

QOTD – I would cook a simple dish with a bottle of Lynch Bages and shared with the ones I love.
October 19, 2007

DomtheSomm
Ok V, nice choice for the day! I totally dig on Primito too, but we normally use it as a blending wine for our Zinfandel…which is tasting pretty doggone good, it’s too bad the only time I get to taste it is when I am doing barrel tours. Anyways, QOTD…I would like to make paiaia (spelt that wrong) and bust out a Rioja, and enjoy it with some friends. Thats how I do it….wine….friends….friends and wine!! Too bad for Joe Torre….I thought for sure you would have tipped your hat to a great man!

Caio – Domthesomm
October 19, 2007

DomtheSomm
One last thing G….How about doing a show on Pinotage….I am not all that thrilled about this grape but I did run accros some interesting pinotage/cab sauv blends from south africa. Interesting if anything!!

Lata – domthesomm
October 19, 2007

DomtheSomm
Holy CRAP!! Costco.com is selling 05 Bordeaux futures….
October 19, 2007

Harley Stan
Cool episode today,
QOTD-Prime rib and horseraddish straight from the root none of that pre-made canned stuff with all the goodies to go with it
October 19, 2007

Benji
No QOTD answer today, but liked the GigaOM interview you linked up in the forums. Om, he seemed a little antagonistic when didn’t answer his question right away…and you didn’t hesitate to lay it on the line! Nice job, seemed like a fun show w/ some friendly hosts.

Have had only one Primitivo and despised it (it was the 2003 Feudi di San Gregorio “Ognissole” di Manduria), but after viewing this show, I’m willing to give it another try. I’ll try to find the Felline, Fanelli, or equivalent the next time I’m in the mood for Italian. Thanks GV.
October 19, 2007

Benji
As 1stpost ever stated:
[quote="1stpost ever"]

I have to reference the Chianti episode from a couple days ago where at the beginning of the episode, you mentioned the spelling and pronunciation of your name. Well, I have to say that that is somewhat ironic as your pronunciation of foreign terms and labels is absolutely awful.

For example. Todayâ€™s show was supposed to be about primitivo. Not primOtivo.

Another example was pronunciation of Villa. It is not VIL-AH. It is closer to VEEL-YA.

It may not seem important, but how would all the Johns out there like to be called Jun? or Julies – Jolly? or Barts – Bert? Or Garys – LARRY? OR VAYNERCHUK – VAYNERCHICK?

Iâ€™m not trying to be an ass. Iâ€™m just pointing out that if we care so much about wines, their origin and their terroir, weâ€™d better be caring about our pronunciation. [/quote]

I have to say that I respectfully disagree. The whole idea of WLTV is to make an effort in removing this kind of mentality (—->if we care so much about wines, their origin, and their terroir, then we’d better start caring about our pronunciation) from the wine world. Sure, people are going to mispronounce things…but is it really at all that important? Should mispronunciation really interfere with our enjoyment of viewing of WLTV or our enjoyment in wine? Something to consider…as this statement kind of goes against what the community of WLTV stands for. Thanks for sharing your thoughts and for your dedication to watching!
October 19, 2007

Micha
Apulien brings out some really remarkable wines. More than once i was shocked looking at the pricelabel. Even for 6-7 EUR you can get Primitivo that drinks very well. Will be interesting to compare the two local red grapes Primitivo and Negro Amaro. I think Primitivo will win the race…
October 19, 2007

amgryger
QOTD: I wish I could cook trout really well and I would want to be able to make it for the woman I would marry, but have not yet met.
October 19, 2007

Augustus
I am a “new world” fan who also appreciates what “old world” juice brings to the table – and I beg for more conflation. However, when one considers that Primitivo is just Zin juice, there is no point in spending 12 bucks (sorry, Gary) for a bottle of black tea laced with oregano (bottle of Tejava at your local Trader Joe’s is 1.19, and some organic oregano will cost you 1.49 – your 91 point wine can be had for just three bucks). So….why spend 12 dollars on “spicy” juice that tastes like tea, is overly dry, and will no doubt leave most folks pining for some truly kick ass Central Coast Zin (you know, the zins that actuallly taste delicious and bring some serious thunder). You made a SERIOUS mistake tonight. You dissed Ravenswood and Rosenblum in the same sentence. Ummm…you should whatch that kind of thing. Both are major producers, but Ravenswood is a grocery store wine. Rosenblum takes their juice very seriously and is a label that can be counted on for really good juice. Have you had the Rosenblum Appelation Series Zin from Paso Robles? It’s only fifteen bucks and it tastes like chocolate covered raspberries rolled in freshly ground black pepper. Have you had the Maggie’s Reserve or the Rockpile? They are both simplly over the top, and delicious. Good show tonight, and thanks very much for the class on Primitivo.
October 19, 2007

Augustus
QOTD: Veal Blanquette. I would love to make it for my girlfriend – she would be blown away.
October 19, 2007

Glory
Great show, Gary. However the name of the grape is Primitivo, not “Primotivo” as you call it.
October 19, 2007

medo
Yes! Good show Gary! Had several Primitovos in the past and found them quite nice for the price. But this was the 3rd show on Italien wine this week… When do you come around with some serious German whites?

QOTD: I would love to do some Sushi for my girlfriend!
October 19, 2007

Greg B.
Yes Big G, Zin Italian Style. Sweet.

QOTD: I have it everyday. I wake up and cook my two precious Daughters Breakfast each and every morning. It’s always a little bit different, but it’s a bigger reward then me cooking the grandest of all meals.
October 19, 2007

Anthony
Awesome show Gary. I ordered the 2nd wine, just have to see what all your excitement is about!

I’d love be to able to cook chicken alla marsarla, and serve it to the queen!
October 19, 2007

Totte
Gary

I thank you back…very much…big up and keep the fantastic work and spirit going…I try to spread the word of thunder here in Sweden but IÂ´m not sure how many I’ve got hooked on this so far…

QotD : A re- or de- constructed classic Alsace Chocroute for my uncle. Paired with M. Chapouter Petit Rouche or Vinoptima New Zeeland Gewurst…

Hugs and respect from Scandinavia

Swedish T
October 19, 2007

YoungDave
“WE’RE CHANGIN’ IT!!!”
QOTD: I’d love to cook the perfect meal to complement the style of wine that I’ve come to love so well: the Spanish style (usually Crianza, 1 year in barrel, one year in bottle) usually from Montsant or Ribera el Duero or Priorat, where some combination of Tempranillo, Garnacha, and perhaps some Cabernet create a unique middle-of-the-road wine between new and old world with just enough grip of tannin structure and a balance of semi-sweet leather, stewed black fruit, and smokiness… A meal to perfectly compliment this style of wine: maybe some barbecued beef (or heavily seasoned grilled chicken) with balsamic reduction or blackberry compote and grilled zucchini, grape tomatoes, summer squash, eggplant, and red, green, and yellow bell peppers grilled on skewers over an open grill…maybe with some seasoned brown rice? It could work…
October 19, 2007

Capt M
Nice, nice show!!!! Another learning experience! However, I refuse to put the pee in my mouth and enjoy it. You’ve done all that and a lot more for us, so thanks! hahaha.. And please, PRI “MEE” TIVO, like you would say “primitive”. QOTD: PIZZA!! I wish that I could make a decent pizza! In fact, I will give it a try this evening, and it will be for ConcepciÃ³n and my three kids.
October 19, 2007

Capt M
Gary, ConcepciÃ³n and I are down with you as well. We ARE changing the wine world, and it is a beautiful situation and a beautiful world. Amongs all the bad and wrong things in life that we see in the news every day, and that’s unavoidable, my wine world and perspective is one of the positive things that I can focus on, and it’s changing and improving every day. Thank YOU so Goddarn much!
October 19, 2007

Capt M
Hey YoungDave, I recently leaned about Montsat, and I enjoy it so much also. I have Priorat and Montsat at home. Try Bierzo. It’s very similar, but instead of being from Catalunya, Bierzo is from Galicia. Yummy.
October 19, 2007

jcrazy
QOTD: I’d cook what I rocked this last week for my first wedding anniversary. 5 mushroom cream sauce broiled salmon with a Santa Lucia Highlands Pinot Noir from Paraiso. Grand Slam!! Just make sure one of the mushrooms is the ever sought after and expensive Japanese (not North Korean where most of it comes from) Matsutake mushroom. Three little stubbies run about 30 bucks but yo, it’s your wedding anniversary. If anyone wants the recipe I’ll hook’ya up. I’d cook it for Boris Yeltsin.
October 19, 2007

Chris M
I used to own several Oil Can Boyd rookie cards. Love the obscure reference GV.

QOTD- I do not really wish to cook anything in particular. If I think of something I will go and cook it whether it turns out good or bad. I will cook for anyone around willing to eat.
October 19, 2007

Joe R
Gary: Please…it’s “Pree-mee-teevo”. Stop with the “Primo”. Its not there!
October 19, 2007

David
Enjoyed the informative show.

QOTD – Veal Marsala…have made it before, but it never turns out exceptional. I would make it for my Italian in-laws assuming it was good enough.
October 19, 2007

Martin
Listen to Joe R! Also, it’s WATER not WOOD-R
October 19, 2007

jimbeaupre
Gary,
Nice job on the Primitivo – actually picked up a little bit of this at the Enoteca in Sonoma from a small local guy.
October 19, 2007

Colin
GV – The Felline nose sounds like this “Russian Tea” mix my mom made (tang, ice-tea powder, dry black tea) – which I smelled for hours on end as a wee lad. Will be seeking out. QOTD – I’d love to be better at pork, which I would serve to my bride-to-be…
October 19, 2007

jimbeaupre
by the way had to shine some light on Augustus’s statements – Ravenswood does do some good Zin in their non-grocery store single vineyard stuff and Rosenblum is so overrated. I have heard so many describe Rosenblum (chocolate covered raspberries rolled in freshly ground black pepper) this way. When in reality Rosenblum has been blamed more than just about every other California producer for bottling Zin’s (including their single vineyard stuff) that do not taste or smell like the grape it’s claimed to be! I liken their Zins (Rosenblum) to tasting extremely over ripe fruit with a wrapper of Kerosene, an annoying mid-pallet, and a finish that makes you want to scrape your mouth with a paper towel…………………………….
October 19, 2007

wine-ot
gv watched this episode 3 times already a great lunch pail…punch-in, punch-out and then some quality show, thank you!
October 19, 2007

Iron Man
QOTD: Always grilling or sauteing some fish for my sweetheart. So I would prefer to cook for myself one of these days….a big porterhouse and 01 Pavie would hit the spot.

Gary, keep rocking.
October 19, 2007

Wednesday
QOTD: probably chateaubriand surrounded by little carved button mushroom for my better half
October 19, 2007

Patricia Pendergast
Loved this episode and can’t wait to get the Felline and give it a swirl. I also love the A Mano Primitivo. As for the meal? ( And, I CAN cook…) Being a carnivore, it’s got to be a big roasted tenderloin encrusted with herbs and pepper, truffle mashers and creamed spinach gratin. Think of all the awesome vino options! Actually, I just made this for pals a few weeks ago and we had a big spicy Mollydooker Shiraz with it….it rocked.
October 19, 2007

Greg R.
QOTD: Pork Butt BBQ for me and all of my forum members!

Great lines today…um, did you say you know what Oil Can Boyd tastes like….doood…that’s gross!!

Peace and Chicken Grease…

Greg

I WANT my PODCAST!!!
October 19, 2007

wayno da wino
Interesting Episode as usual!! Never had a
Primitivo. After watchin’ Ya go bananas over
da Felline Primitivo, gotta go get somma dat!!

QOTD: Maybe a Szechun/Kung Pao/Curry Shrimp/
Chicken/Pork Dish for this Gorgeous Lady I
meet da other day!! Oh Yea !!
October 19, 2007

Arthur
Good epp Gary,

I just wish I could have seen you attempt to pronounce Crljenak Kasztelanski.

I wonder if its name alone will lead to its being passed into oblivion as the parent of Primitivo and Zinfandel.
October 19, 2007

half century
Jeez a day later and 2 of the 3 are sold out!
October 19, 2007

chef jack
Well to answer the QOTD I have a step up since I’m chef but I would love to cook for Frank Zappa before he died or maybe create a menu based on his songs and lyrics – “The Dangerous Kitchen” menu: Grilled “Bread Things” – dry and scratchy toasts topped with ripe tomato caviar, poached quail eggs and fresh herbs; “Frightful salad” – warm salad of wilted greens, Shaft bleu cheese, roasted pear and caramelized pecans; “un-balance your glands” – crispy fried sweetbreads, peach melba, balsamic onion relish; “the meat things where the cat ate through the paper” – sous vide ribeye steak, Primitivo reduction sauce “lumpy gravy”, creamed cipollini onions, apple-wood smoked bacon and watercress; “where the cream is all clabbered or sometimes the milk can hurt you (if you put it on your cereal without smelling the plastic container)” “the bananas are black they’ve got flies on the back” – roasted banana pot au creme. Well anyway there it is! – Keep up the good work Gary and all at winelibrary! What about tasting some Calaveras county or Sierra foothill wines from my neck of the woods!?
October 19, 2007

VivianoVino
I could dig on makin’ some saganaki. Maybe just because you get an excuse to yell while you’re cooking. Hey Gary, howsabout doin a show on wines from Bolgheri. Last issue of Spectator was praising Bolgheri emphatically. I know advertising with certain wine mags probably are good for ratings. Just wanted to see if they can hang with the likes of Montalcino or Montepulciano.
October 19, 2007

Sonnenuhr
Hey the tivo is primo. Those concerned with proper pronunciation and enunciation should mount a post, that is Emily, and rotate. Can you say â€œLangwerth von Simmern Hattenheimer Nussbrunnen Riesling Spatleseâ€ three-times fast :-p
October 19, 2007

KellyDuff
QOTD: I’m talking Old School, Out of Spain, Cooking it for Days, in the Huge Castrols, kind of Paella. All the fixings. I would love to have a big evening, outdoors in the country side or even in a Brooklyn rooftop (that’s how we did), on a huge wooden picnic table full of wine, dominos/cards/monopoly(for GV and i’d even let him buy the green and yellow property because that’s how great of a mood i would be in) for all good friends and neighbors…
October 19, 2007

Dom
A cippino for my wife(if she liked fish)! But I love it!
October 19, 2007

Kim
Man, I want some of that 2nd wine. Another great show.
QOTD: I wish I knew how to make sushi. I’d like to have a sushi and wine nite w/all my friends and loved ones.
October 19, 2007

Peter
Gary, you’re like the Bob Ross of wine tasting. Not so much of the boring side, but as the standard.
October 19, 2007

italianwinelover
Great Show!! Always have loved the Primitovos!! Girls felt Fonzie!! Too funny!! But no “p” please in my mouth!!

QOTD:Home made pizza with my son…oh wait already do that! Life doesn’t get any better than that. Of course a beautiful Nebbiolo to go with it!!!
October 19, 2007

Jim in SA
This is maybe the 4th episode I have watched and my first time post. Great show. Very interested in the debate over the lineage of this grape. Inspired to try and track down the Fanelli.
QOTD: My long time favorite. Oysters Bourgogne followed by Pompano en papillot. With my wife.
October 19, 2007

ChicagoWineBabe
Hi Gary! I love your show! I have a new pledge to watch it EVERY DAY. This is first time I’m writing to say that so your Primotiva episode must have been an especially moving show. OK, I’m also writing you with a trivia question: what’s the biggest wine/spirits store (not company, but building) in the country? Thanks!
October 19, 2007

JOE D'ANTONY
Gary, great shows and education…very much appreciated. Have you done a show on the wines from the Abbruzzo Province in Italy? Would love to see those wines explored by your sniffer and taste buds…Many thanks, Joe
October 19, 2007

Stu
QOTD: I would make pepper steak for my mom because she made it for me for a lot of years as my birthday dinner.
October 19, 2007

DARREL LAS VEGAS
Seems your doing all these cool Italian grapes.
LETS BE “DIFFICULT AND DEMANDING” Arneis!
October 19, 2007

gordoyflaca
Thanks for gettin down with the heel of the boot. How about some montepulciano d’abruzzo next?

QOD: I guess, when it comes down to it, I would live to be able to make some nice soft gnocchi in a kick-ass sauce, for the family.

oh yeah, and if I could only make my grampie’s pizza frit…
October 19, 2007

gordoyflaca
heh, looks like there’s more Abruzzese in the house.
October 19, 2007

Jon B.
Great show I’m super pumped about primativo.QOTD I cook everday for a living.But If I could only cook one meal for someone, it would be for some one who doesn’t get to eat everyday, someone who would really appreciate it,who would not take it for granted,someone who really needed it.Thanks Gary and WLTV crew.
October 19, 2007

Corrado
Big Primitivo fan. Gotta try to stay more current with the Zin vs. Primitivo research/debate/fighting. I’m still using the line that Prim is the same as Zin and I’m not looking forward to the day where that’s positively refuted by someone. Regardless, loved the show & looking forward to a WLTV special Free Shipping offer on the Felline.

QOTD: I make this laboriously awesome Chocolate Souffle (a la Roy’s) that, when the planets align, it a thing to behold (or betaste I guess). Making it for friends is fun because it’s such a production, but the hardest part is timing the cook time so that the sides are set, but the middle’s liquid.
October 20, 2007

Shotgun
Interesting wines, good job Gary. Here’s an idea for some other under-the-radar wines: Greek wines. The Greeks are really making some killers. QOD: You know, I think expanding one’s wine palate definitely expands one’s culinary horizons too. I love food and I am increasingly loving to cook at home, and to try new and difficult things. A recent Wine Spectator was a “foodie” issue and I highly recommend Emeril Lagasse’s spicy shrimp and the Eric Whoozit’s from Le Bernardin sauteed cod (I used halibut– perfect). Let’s see, what would I like to prepare… well, it’s got to get a bit more like fall (it’s frigging 80 degrees here today, what’s up with that?), and I adore pasta, but haven’t gotten into making my own, so I’d like to home-make the perfect delicate pappardelle, and serve it with a rich wild boar ragout, and a simple green salad with those wonderful marinated artichoke hearts that you find in Tuscany. All washed down with a classic Brunello di Montalcino of course. And enjoyed with my wife, of course.
October 20, 2007

pertti sÃ¤rkkÃ¤
QOTD: steak and potatoes for me+ family kids and yes i’ve got some primitivo for myself
October 20, 2007

ws0x9
QOTD: Toasted Ravioli for my wife. We actually had it last night!
October 20, 2007

Brian
intersting comments on the debate between the grapes. I guess if the juice is good who really cares, except the people who take too much stock in the ratings.

qotd: anything involving high quality beef. A nice chateau briand…….for my beautiful girlfriend.
October 20, 2007

Just Ice
Picchieri is the BOMB! You mentioned that it compares to a $12 bottle, what and where? It may not be everyone’s friend, but what good wine is. If you can send me your breakdown of your 85 points on this one I may understand where you are coming from. Aren’t you supposed to cleanse your palate between drinky, drinky?
October 20, 2007

mjhch1
I had to think about your QOD. I cook… A LOT. So, I don’t think I’ve ever made a Lobster Bisque… using really fresh lobster and that would be the starter. Then I would go into some other items that my hubby really loves (which I’ve made several times) using a really good grouper filet with a smooth,slightly spicy red pepper and cream sauce (something like Filet a lo macho.. from Peru, so very very good!) serve it w/ a little fragrant rice, some complimentary veg for color. And with that I’d serve up a nice fino sherry w/ the bisque, and a dry white Maconnaise or Beaune burgundy, but I think a nice dry champagne might be good too… all for my man.
Of course, then there’s dessert!

SALUT!!!
October 21, 2007

Fat Tail
GV, Thanks for this episode and introducing a new varietal to me. QOTD: I’ll cook prosciutto and basil wrapped shrimp with garlic/olive oil any day for friends…always a big hit.
October 22, 2007

Orion Slayer
I read an article about local (Sierra Foothills, CA) grown Primitivos early this year. I haven’t been able to try on yet, but I picked up the A Mano primitivo from my local wine shop and liked it. It was like an Old World zinfandel.

QOTD: I would love to know how to cook Tetrazzini Crepes. My wife makes them and they are great. It would be cool to make them for her so she could enjoy them but not have to do all the work!
October 22, 2007

Badger Ann
QOTD: Wow, that’s a hard question. I really enjoy cooking with my wonderful husband on weekends. I guess if I had to pick one dish to enjoy with him, it would be dry-rubbed ribs marinated in tequila, with Indiana sweet corn, and fresh greens with home-made dressing. Perfect with a big and bold zinfandel, but Primitivo works too!
October 22, 2007

PiperJS
QOTD: seared ahi tuna in a fancy style with some kinda really good sauce…. mmmmm……!
I would cook it for my man, my baby. ‘Cause I miss him. (Awwwwwww….)
October 23, 2007

blobic
I pretty much would like to cook all the different kinds of seafoods I had in Portugal this year. Great show by the way!
October 23, 2007

Johnny
I’ve been one of those lurkers for quite some time but something about this episode compelled me to comment. Gary, I think you have a kick ass show, and i want to thank you for bringing me answers to some things I’ve always had questions about. You rock!

QOTD: I think I’d start off the meal with a very simple pasta salad with fetta and parmasean cheese, a bold lemon/lime red wine vinaigrette, and homemade garlic crutons. Then I think I’d follow that up with a baked ziti filled with a medley of roasted veggies, and for dessert a dark chocolate cheesecake. I’d cook this for a gathering of my close friends or a small family gathering
October 23, 2007

winenerd
Please Gary, stop calling it primOtivo. Even the editor of your web site has got it right!
Other than that, nice show iÂ´ll keep on watching.
Konst
October 23, 2007

yowens
Gary- thanks for another show about a wine Id never heard of. I’m really learning alot for the show. QOTD: Lamb Shank. My family and my girlfriend’s family.
October 23, 2007

Moose
I’m from Nebraska so I’ll go… B.A. ribeye (medium rare) with sauteed mushrooms and a bit of crumbled blue cheese on top… fresh lobster (flown in fresh that day) and broiled, homemade caesar salad, appetizer of crab cake (I’m writing this from the BWI airport) and creme brulee for dessert… once I have that meal does it really matter who I’m eating with… I’ll go with the standard… my immediate family, wife’s immediate family, and 2 sets of grandparents…
October 23, 2007

Blondie
GV,

I’m impressed that so many men want (and do) cook for their wives and girlfriends. Thanks for bringing that out!

QOTD: Nothing at the moment – my kitchen is being renovated. But, when the cool weather comes – can’t beat soups, stews, sauces and such. I’ll cook for anyone who is hungry.
October 23, 2007

Gary L.
“Moose” (if that’s even your real name) says “B.A. Ribeye”. What does the “BA” refer to?
October 23, 2007

Gary L.
Gary, I’ve got a future QOTD for you.
Moose says “once I have that meal does it really matter who Iâ€™m eating withâ€¦”
OK here’s the question: would you rather have a second-rate meal w/first rate people, or a first-rate meal with second rate people?
October 23, 2007

Lyn
2005 Felline Primitivo Di Manduria sold out fast… I really wanted to try it. I’ll have to try to find it next time I get to civilization.

QOTD:

This time of year I like to make soups and fresh breads for my family and friends. My favorite soup is an Indian Mulligatawny Soup and sour dough bread.
October 23, 2007

Moose
Gary L (if that is your real name…)

BA would be short for BIG ASS… this can refer to such things as drinking a BA glass of wine while sitting in front of a BA TV chilling on a BA leather couch…

NOTE… not recommend when commenting on members of the fairer sex… especially if they are in on the code.
October 24, 2007

1855class
primativo is a really cool sounding varietal. thanks for your insight on these three examples.
qotd: i can cook. i reeeaaallly enjoy foie gras and i’d love to cook some for you, gary, if you bring an ‘01 d’yquem!
October 26, 2007

Janita
Hey Mr VNC! You’re making me love wine EVEN more than I already do Loving your show, my uber cool man found your show (the net whizz that he is) a couple of weeks ago and we’ve been hooked ever since.

Absolutely loved this episode because it’s the first time I’ve ever seen you talk for ages about one particular wine! I’m now looking into sourcing out the Primitivo di manduria by Feline as you made it sound sooooo good

Anyway that’s all for now from London
October 30, 2007

Tedd Wildman
I believe it’s “primitivo” guys. Pronounced as it is spelled.
November 10, 2007

Lyn
Just opened a bottle of 2005 Felline Primitivo Di Manduria last night. It rocked my socks.
I got chocolate on the nose also. Yum. Well worth the cost… I’m ordering another bottle for Thanksgiving!
November 28, 2007

HuskerJ
I’d love to become more adept at cooking gluten free foods for my wife. She has celiac disease and it’s pretty tough finding foot without wheat, soy, oats or barely.
March 3, 2008

thefanjestic
This episode inspired me to try my first Primitivo wines – and they both happen to be on the show! That’s what I love about WLTV – it challenges you to challenge your palate!
March 13, 2008

Andrew
Response to a question from user Gary L.: I’d rather have a second-rate meal with first-rate people any day, as opposed to the reverse. People can make a mediocre meal better, but bad people can ruin even the most delicious food. Don’t you think?

Also, on another note, the first Primitivo I ever had was from California’s Viansa vineyard, and I loved it. It is one of my favorite wines, next to Cab. Franc and a good Mourvedre.
September 12, 2008

Dessert Wine Nerd
QOTD: Well I can cook, since that is what I do for a livng *wink*. But one meal for someone would have to be for the love of my life (I know who it is but she doesnt yet) and it would be spaghetti and meatballs from scratch. A simple but wonderful meal served with a great Italian red, then off to the couch to cuddle in front of a fire and…. hey since when is that any of your business! *calms down* …… So you say I need to try a Primotivo, eh? Sounds like a fair game. Hey, how can you lose at $10 or so a pop? I never feel bad if its only $10 or so, and if its to try a wine I never have all the better. Gotta expand my ol’ palate.