Comments on: Talking Food and Wine with Chef Michael Schlow – Episode #613 http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/ Wine news, tastings and reviews from the Wine Library Sat, 21 Nov 2009 16:35:04 -0800 http://wordpress.org/?v=2.8.6 hourly 1 By: Paolo http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-625083 Paolo Tue, 21 Apr 2009 18:13:35 +0000 http://tv.winelibrary.com/?p=1712#comment-625083 Well you can sip Bressan wines in NY and NJ restaurants NY Angelo's 677 Prime August Babbo Bar Milano (now inoteca) Blue Hill Restaurant Blue Ribbon Carmine's Midtown Chinatown Brasserie Del Posto Felidia Restaurant Morandi Oceana Peasant Red Cat Tarry Lodge The Harrison The Michaelangelo Hotel The Waverly Inn in NJ Crystal Springs Tavern Eno Terra Theater Square Grill and probably some others that I am not aware of... Well you can sip Bressan wines in NY and NJ restaurants

NY
Angelo’s 677 Prime
August
Babbo
Bar Milano (now inoteca)
Blue Hill Restaurant
Blue Ribbon
Carmine’s Midtown
Chinatown Brasserie
Del Posto
Felidia Restaurant
Morandi
Oceana
Peasant
Red Cat
Tarry Lodge
The Harrison
The Michaelangelo Hotel
The Waverly Inn

in NJ
Crystal Springs Tavern
Eno Terra
Theater Square Grill

and probably some others that I am not aware of…

]]> By: Pavel Kucera http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-608688 Pavel Kucera Tue, 31 Mar 2009 19:08:25 +0000 http://tv.winelibrary.com/?p=1712#comment-608688 We import the Bressan Pinot Noir into the Czech Republic. As Fulvio Bressan says, the mark of a true winemaker is making a good wine in a bad year. It is a stellar wine. And, one should try the pinot grigio, pignol etc. :) We import the Bressan Pinot Noir into the Czech Republic. As Fulvio Bressan says, the mark of a true winemaker is making a good wine in a bad year. It is a stellar wine. And, one should try the pinot grigio, pignol etc. :)

]]> By: Gastro1 http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-598250 Gastro1 Thu, 19 Mar 2009 16:05:34 +0000 http://tv.winelibrary.com/?p=1712#comment-598250 Yep Tassinia so much better than Tiagnello Yep Tassinia so much better than Tiagnello

]]> By: Valerie http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-585217 Valerie Mon, 02 Mar 2009 15:01:54 +0000 http://tv.winelibrary.com/?p=1712#comment-585217 You're making me hungry! QOTD: Never been to Boston, but would love to visit some day soon! You’re making me hungry!

QOTD: Never been to Boston, but would love to visit some day soon!

]]> By: JB http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-582458 JB Sat, 21 Feb 2009 17:45:05 +0000 http://tv.winelibrary.com/?p=1712#comment-582458 >Chris >2005 Movia Ribolla Gialla is from Istria! Not Slovenia! Everything Movia is very much Slovenian (from the town of Ceglo in the Brda region - the eastern part of Italian Collio), except that some Slovenian winemakers also own land across the border in Italy. Besides that, there are lots of better-QPR ribollas ("rumena rebula", as we call it) compared to Movia's available here in Slovenia :) Additionally, a part of Istria also belongs to Slovenia, but you will not find ribolla there. That is primarily the land of malvasia ("malvazija") and rifosco ("refošk"). >Trst zaj nas! The correct wording is "Trst je naš", meaning "Trieste belongs to us", a nostalgic Slovenian mourning for losing Trieste and the surrounding territory to Italy after WWII. Having said that, it is nice to see the first Slovenian wine tasted on WLTV. Hope more will follow ;) >Chris
>2005 Movia Ribolla Gialla is from Istria! Not Slovenia!

Everything Movia is very much Slovenian (from the town of Ceglo in the Brda region – the eastern part of Italian Collio), except that some Slovenian winemakers also own land across the border in Italy. Besides that, there are lots of better-QPR ribollas (”rumena rebula”, as we call it) compared to Movia’s available here in Slovenia :)

Additionally, a part of Istria also belongs to Slovenia, but you will not find ribolla there. That is primarily the land of malvasia (”malvazija”) and rifosco (”refošk”).

>Trst zaj nas!

The correct wording is “Trst je naš”, meaning “Trieste belongs to us”, a nostalgic Slovenian mourning for losing Trieste and the surrounding territory to Italy after WWII.

Having said that, it is nice to see the first Slovenian wine tasted on WLTV. Hope more will follow ;)

]]> By: JudeMurphy http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-582188 JudeMurphy Sat, 21 Feb 2009 00:05:00 +0000 http://tv.winelibrary.com/?p=1712#comment-582188 Whatever your restaurant is... eh... that one. Even though I've never been to Boston ; ) Whatever your restaurant is… eh… that one. Even though I’ve never been to Boston ; )

]]> By: chukhead-ted http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-579307 chukhead-ted Fri, 13 Feb 2009 03:02:41 +0000 http://tv.winelibrary.com/?p=1712#comment-579307 michael is a very cool guy! keep the guests coming! michael is a very cool guy! keep the guests coming!

]]> By: JayZee http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-577409 JayZee Fri, 06 Feb 2009 22:20:53 +0000 http://tv.winelibrary.com/?p=1712#comment-577409 Okay, this episode did not completely suck. Matt does need some training from Mott, though. ;-) QOTD: Since I have only been to Boston a couple of times and I have never eaten at one of Michael's restaurants, I'll pass on that one. Okay, this episode did not completely suck. Matt does need some training from Mott, though. ;-)

QOTD: Since I have only been to Boston a couple of times and I have never eaten at one of Michael’s restaurants, I’ll pass on that one.

]]> By: Ryan D http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-576149 Ryan D Wed, 04 Feb 2009 14:00:54 +0000 http://tv.winelibrary.com/?p=1712#comment-576149 QotD: Never been to Boston. Been to the suburbs of it and to Cape Cod, never to Boston, though. QotD: Never been to Boston. Been to the suburbs of it and to Cape Cod, never to Boston, though.

]]> By: Zach http://tv.winelibrary.com/2009/01/27/talking-food-and-wine-with-chef-michael-schlow-episode-613/comment-page-3/#comment-575898 Zach Wed, 04 Feb 2009 02:34:41 +0000 http://tv.winelibrary.com/?p=1712#comment-575898 I'm sure this was a great episode...just like all of the others. However, I had to stop watching it 30 seconds in as I was so frustrated trying to listed to the echo. I had headphones on too! Please use body mics or at the very least table top mics for shows like this...PLEASE. I’m sure this was a great episode…just like all of the others. However, I had to stop watching it 30 seconds in as I was so frustrated trying to listed to the echo. I had headphones on too! Please use body mics or at the very least table top mics for shows like this…PLEASE.

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