I watched your your Teroldego tasting with cheeese. I had just done a Montevina Teroldego (Calif) with Grazelema Payoyo Sheep cheese the night before. the rustic nature of the wine is wonderful with sheep cheeses. Thanks for the cheese segments, I have been stuying cheese for over 1 year after having a cheese maker on my 'back to the land farm' experience in the 70's. I have done some cheeese/wine pairings for groups and hoping to do it for wineries. Yes, artison cheese is exploding in the US. Gail

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life on Wall Street to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy.

I love the resource that WLTV has become...AMM

Thanks for reviewing a wine from my beloved land. I lived in Trentino for 21 years and I love my wines. You should do something about Marzemino D'Isera too.

GV, hit me up when you get around to tasting (cupping) some cafe'I would love to come on and sip some of the best with you, I will supply the beans and presses and do a whole educational bit too - TG

It's about time you found teroldego. I've been drinking this wine for over 5 yrs. It has since become my favorite. You hit the nail on the head when you said it pairs well with Italian food. I've tried it with all types of red gravy( that's Italian for sauce )& have not been disappointed yet. I tried to get it in your store a year ago & no one knew what I was talking about.I suggested to your wine people that they check out page 36 of your "101 Wines" book. Put this wine in a customer,s hand & they will thank you; plus you can make a full markup on it. The BWC is way ahead of you on this varietal.
TR
PS try Zeni's version of teroldego

Dude that was a great sound when the cheese hit the speaker. QOTD: I know it's kinda mainstream, but we just got back from Madrid and the Rioja and Manchego combo kills it.

Wine/Cheese combo: not sure of the cheese name - was a Stilton and a 2002 Late Harvest Rieseling (Yalumba?). Had it at a restaurant and by them selves both were take it or leave it cheese/wine, but together they both just came alive and exploded on my palate with wonderful flavours and depth that lasted for aaaaaaages.

QOTD: White cheddar and cote rotie.

I have never had a wine from that grape varietal. Therefore, good show by my book!

QOTD - I have left this pairing a number of other times - 5 year aged gouda and a Rhone-based grenache wine - CNDP, Gignodas, Vacqueyras, Cotes du Rhone.

QOTD: Dante cheese (from the Wisconsin Sheep Dairy Cooperative) and a Cote Rotie (don't remember the producer or vintage).

Love Italian wines!

QotD: I'd say i'm in the 50 - 75 comment range..

Gary, way to mix it up with a new look, adding cheese, and bringing in extra action figures. Seriously, do some more shows with cheese pairings.

However, I can't believe you don't like Italian cuisine! Must be throwin some hate at NY from dirty Jers. Living out here in France, I don't know how people live on this food day to day. Steak tar tar? Good lord.

Favorite current pairing: Gigondas and Chimay Monk Cheese.

QOTD: Sainte Maure cheese and Cloudy Bay Sauv Blanc. I know, not very original but an unbeatable combination. Sometimes I think I have Cloudy Bay´s on hand just to go with this cheese (but then I realize I love it anyway).

I love to see food on the show. Like this, informally, but there. It´s so relevant to the whole experience.

QOTD: Epoisses and Red Burgundy.

current favorite, cheese is Dubliner, wine is Zardini Valpolicella, Add a salad a piece of bread and a little salami or ham and you have a nice supper.

I have seen several cheeses that have spices rubbed into the rind. That cheese looked and sounded very nice.

Nice show. Thanks!

Fantastic!

I definitely like that you are bringing food into play here with the wine. This is something I have wanted you to do for awhile, but have never been able to think of it at the right time!

I'm going to check out that cheese, though it doesn't look like it paired well with those particular wines.

Great show, Gary! More cheese! And fruits!

QotD: Not really a pairing guy, actually.

QOTD: I like getting the 3-5 cheese course at Domaine Hudson in Wilmington, DE. They have a zillion wines on the wine list. I had a Rueda with their cheese and once I went with a Chinon to be different.

QOTD: I am boring in that I'll have brie with any wine. The brie can be straight up or in a recipe. I do like stinky cheese every once in a while. But I usually go to the brie.

Moore Brothers in Wilmington DE has a 2006 Bolognani Armilo Teroldego Vigneti delle Dolomiti. They also have several Bolognani whites. I'll pick up the teroldego next time I'm there.

Amazing cheese story!
QOTD: I am fairly inexperienced with specific cheese and wine parings. hopefully I'll learn more about it on the Thunder Cruise!!! hint-hint.
However, I did enjoy the paring of pecorino and a chardonnay.

I only ever have parmesan in the house, so it goes with whatever wine i'm drinking for the night. Its amazing how content you can become. Also can't wait until you talk more about teas. I was a tea nut way before I was a wine nut. If you know good darjeelings, they often come to my mind with my wine tasting notes, I think a Chinon was my last to think of. If you havent met Sebastion of inpursuitoftea.com yet, look him up. the best source for buying quality tea in my mind, maybe oneday you'll "link him up." by the way do you read comments that come in days after the program, hmmmm....

better late than never...Oklahoma represent! (Tulsa area, but also CKC at OU in Norman)

Interesting show. Loved the cheese story!

Tulsa representing!

Great show! Last wine and cheese pairing was a 2006 WA sav blanc and irish cheddar.

QOTD - I am not good on specific wines and cheeses, but port and an aromatic cheese are excellent together.

My perspective on wine and cheese changed forever when I was able to taste winners from the 2008 American Cheese Society competition. That would be something fun to see from you in the future Gary, your pairings for winning cheeses.

QOTD: Carr Valley Show White Goat Cheddar and Roza Merlot

Good episode and good topic.

I am just getting into pairing cheese with the wines, and am not well versed but I did have an interesting cheese called "Yancy's Fancy" Wasabi cheese that went great with a Nobilio (New Zealand) Sauvignon Blanc. I am continuing to learn and this is a perfect venue. Keep up the good work.

QOTD: Hunboldt Fog and Riesling Auslese.

Hi Gary,

By far my favorite background for the show -- nice huge window. Thanks for the Specs/Houston shout out -- a little home town action where i would get all the wine i would ever need! QOTD -- A dusty gruyere with a David Bruce Pinot Noir

hey gary, told you im back in the saddle, favorite cheese pairing: even tho im not the biggest white wine guy, morbier is my favorite cheese, and if you got any sav blanc or chard with intense granny smith apple flavor, the combo is face melting

QOTD: Stilton and J.J. Prum Spatlese

Recently had a Frei Brothers 2005 Cabernet Sauvignon with some Havarti on Black Pepper Triscuits (Black Pepper and Olive Oil. Wine was bold enough to stand up to strong black pepper that was "cooled off" a bit by the creamy Havarti.

Hello Gary,

Nice episode. I am big cheese fan.

QOTD: I have to say that one of the most memorable cheese pairings I have had was the Saffron and Peppercorn Pecorino from central Sicily paired with a 2002 Geltz Zilliken Saarburger Rausch Riesling Spätlese. While the cheese is not terribly exciting on its own, the two together are quiet interesting!

Great EP Gary! Had alot of wine and cheese pairings in the past and liked the Riesling Auslese/Beerenauslese combo with a big ashy Gorgonzolla or other blue mold cheese. And when a fig-mustart marmelade hits the szene, its getting quite heaven.

I love hand crafted cheese! Thanks for including it in this episode.

QOTD: I like a cheese that bites back so I would say Andalo with a wine with a bit of dried raisin/fig/prune flavor (I don't have the wine experience to suggest a specific one).

Hi Gary,

Excellent episode. Tasting the wines again with the cheese is interesting. I had never heard of this varietal before, and am looking forward to trying both of the wines you reviewed.

QOTD: Parrano Cheese, Honey Crisp Apple, and Tempranillo - the killer combo!

Joe Papas
Concord, NC

Soft goat cheese and a nice sauvignon blanc. Mid afternoon.

Hey Gary,

Love the idea of reading comments. Any chance you would you consider a one day delay for those of us who watch on our iPods? I'm guilty of having stopped commenting once I switched over to the iPod. Now you've got me inspired again....but only if my comnent has a chance of making it on the air!

Scott