Teroldego Rotaliano Wine With Some Cheese

Teroldego Rotaliano Wine With Some Cheese – Episode #636

March 5, 2009

The Teroldego grape has some great history to it and today Gary Vaynerchuk tries 2 wines from this DOC with some cheese too!

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Wines tasted in this episode:

2006 Bolognani TeroldegoTeroldego Rotaliano
2006 Foradori Teroldego RotalianoTeroldego Rotaliano

Links mentioned in todays episode.

Facebook WLTV Fan Page

Cheese mentioned in todays episode.

Tuma Persa Lost Cheese

If you’d like additional help with the above item or would just like to know a little bit more, please email Justin Novello ( justin@winelibrary.com ).

231 Responses

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March 8, 2009

Jim in Atlanta
QOTD – I am not good on specific wines and cheeses, but port and an aromatic cheese are excellent together.
March 8, 2009

Natanya
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
March 8, 2009

pawncop
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.
March 7, 2009

YoungDave
QOTD: Hunboldt Fog and Riesling Auslese.
March 7, 2009

Steven McD
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
March 7, 2009

Chris Lotz
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
March 7, 2009

Eric Holm
QOTD: Stilton and J.J. Prum Spatlese
March 7, 2009

RodneyStrong09
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.
March 7, 2009

vinosseur
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!
March 7, 2009

Medo
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.
March 7, 2009

Christopher Scoggin
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).
March 7, 2009

Joe Papas
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
March 7, 2009

Bryan Cintel
Soft goat cheese and a nice sauvignon blanc. Mid afternoon.
March 6, 2009

SGoodwin
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
March 6, 2009

Johnnyutah
QOTD: Bag of winn-dixie brand shredded cheddar on sale and thunderbird…do it do it!
March 6, 2009

JonE
Too much rind makes yah blind, that’s what my mama told me.

QOTD: Brovia Dolcetto with Parmigiano Reggiano & brandied cherry’s. And add some soft Tome with truffle honey. yeah
March 6, 2009

Michael Schoonmaker
Lovin’ the new format Gary, and the change of scene is exciting! I wonder where the Thunder Show is goin’ next…

QOTD: A good Late Vintage Bottled Port and some Stilton. I may have to go get some myself this weekend.
March 6, 2009

Robin C
QOTD: I just have the name of the cheese: manchego. That would make a good party; manchego and several wines.
March 6, 2009

botrytisvirtuoso1819
roquefort and chateau d’yquem. nuff said.
March 6, 2009

Diego
Oh and a Vinho Verde Episode would be key now that spring is around the corner
March 6, 2009

BlueFrank
Another good show. I enjoy your featuring lesser known varietals. I will be trying this grape.
QOTD: I don’t have a favorite pairing, but I do love sharp blue cheeses, gorgonzola, Roquefort, etc. Can you do a stinky cheese VS ice wine or VS new/old world chards or VS Muscadine / Chenin Blanc episode?
March 6, 2009

Diego
This is going to sound whacked but one of my favorite wine/cheese pairings was
Manchego Cheese with Gato Negro Red. Maybe the fact that I was having an extraordinary day had something to do with it but the fake fruit in the Red just made the cheese pop.
March 6, 2009

matthew
hey gary, great show…i just finished watching the cowgirl creamery episode from awhile back. i’m a huge fan of cheese and living in the bay area have come to really appreciate cowgirl creamery!

QOTD: any nice port with any nice stinky cheese
March 6, 2009

TB_in_London
QOTD: a good pecorino sardo (Sardinian ewe’s milk cheese) (but trim the crust!!!!! and make sure it’s at room temperature) with a good Sicilian Nero d’Avola.

Pretty new to it, but love the show. Trying to catch up by watching some of the older episodes via iTunes podcast.

Gary, I am sometimes concerned about the way you pour (glug, glug, glug). What about a careful pour, label up, as a rule to keep the sediment back? (Realizing, of course, that most young wines and most white wines won’t have sediment.)
March 6, 2009

SargieAZ
QOTD: Cabraleles or Valdeon with a sweet sherry, or Epoisse with chablis…oh yeah baby! Don’t talk to me right now.