QOTD: My hands down favorite dessert of the moment is the PF Chang’s Great Wall of Chocolate. Its a 6 layer chocolate cake, with chocolate icing, sitting in a thin layer of strawberry/blueberry/raspberry sauce. MMMMMMMMM

QOTD: Just a straight up cappuccino (and then more wine, of course!!!)

Just did a 2005 Norton that was pretty tasty. Sitting on another couple of bottles to see how it holds up.

Great show GV. I love these Head to Head formats! Please do more of these. I’m glad you started with low end price points and hope we can see more up the scale as well.

QOTD: I’m lactose intolerant and just found organic soy ice cream a few months ago. Its been about ten years since I’ve had a bowl of ice cream and I’m just lovin it!

GV,
We’re always trying fancy desserts at restaurants and my wife loves whipping up delicious desserts, but I’ve been craving one of my old favorites. Green, mint-chocolate chip ice cream.

Granny Smith apple cobbler HOT with a scoop of REAL vanilla ice cream.

QOTD: Dulce de leche cheesecake *drool*

QOTD: Fresh fruit, perhaps w/ a little yoghurt would be my go-er for dessert of late. Really nice, refreshing and somewhat healthy.

Loving this series of head to heads!

M

QOTD: Key Lime pie

This was a great episode. Always learning from you. Will consider Mabac’s with my next purchase.

QOTD – Traditional Texas answer cherry pie with nilla ice cream.

My favorite dessert is definitely a turtle sundae. My wife loves chocolate lava cake. Recently had my first cahors and loved it.

Great show! I heart malbec.

QOTD: Anything with chocolate and peanut butter. I’m talking anything from restaurant chocolate/peanut butter dessert to reeses peanut butter cups.

QOTD: I love chocolate chip cookies. Always. Or Cheesecake Factory Cheesecakes. Or cupcakes. Also, ice cream. And pie.

QOTD: Boston Cream Pie, no doubt. It’s the only cake that’s fit to be called a pie.

QOTD: French Gourmet Chocolate Cake!

Great question of the day. We’ve been trying many new dessert recipes over the past month but my all-time favorite is still a tasty home-made pecan pie.

QOTD: Dark Scharffen Berger chocolate, +70% Cacao

QOTD : Panforte…did in Vino Santo !

Sorry,

QOTD : Panforteâ?¦dip in Vino Santo !

QOTD: Brownie Sundae fo sho

cheers
J DUB

Blue cheese and sweet wine (normally stilton and tawny port)

Posting this way after it aired because…I just picked up a Malbec rosario the other day at the supermarket – I wanted to try something other than my usual choice of whites. And I’m enjoying it! Had I not already seen this episode I wouldn’t have known that Malbec was a varietal – and so I had to watch this episode again ‘just because’. And then I started Googling and came across a handy site (especially for anyone living in the Netherlands) that has some information about flavor profiles of the kazillion varietals…which I didn’t know existed (site in English, German, & French). http://www.twis.info. Gary, I wish I had your tasting knowledge on a PDA for when I go to the store! And again thanks, Gary, for opening my eyes wider than the wine tasting classes I took! What a huge service you do to the industry and to us!
Best wishes,
Brit

QOTD: Enjoying strawberries dipped in Elena Late Harvest Riesling

Another enjoyable episode..always interested to see a review on a French wine from a so-called minor growing area, in this case Cahors (pronounced kah-oar, two silent letters).

QOTD – zabaglione, have had it less than a handful of times. excellent with one of its ingredients, a glass of marsala

I just tried an amazing new wine from Lujan de Cuyo, Mendoza, Argentina — called Belasco de Baquedano Malbec. It’s 100-Year Old Vine, but just introduced in the U.S., its website says (www.belascomalbec.com). I had the Llama, and there are three others (Swinto, AR Guentota, Rosa rose) all from the same Malbec estate. Have you tried this? What do you think? I was amazed at how low the price is, about $15 for the Llama. Are all Argentine malbecs so excellent?

QOTD: A flourless chocolate cake. The denser and richer the cake the better, coated with chocolate ganache. Served with a 20 or 30 year port. Total decadence.