Teroldego Rotaliano Wine With Some Cheese – Episode #636

March 5, 2009

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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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Comments on this episode(231) Leave a comment ›

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Wines tasted in this episode:

2006 Bolognani TeroldegoTeroldego Rotaliano play review at cork'd
2006 Foradori Teroldego RotalianoTeroldego Rotaliano play review at cork'd

Links mentioned in todays episode.

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

  1. March 5, 2009

    Winstonbaby

    First? Home sick today. At least I have you to keep me company!

  2. March 5, 2009

    BrandonT

    Dirty 1st?

  3. March 5, 2009

    Shawn_944

    Top Ten Baby! Finally

  4. March 5, 2009

    Elron

    What? What? What?

  5. March 5, 2009

    Branman1986

    Panthro was doing a little Go-Go dancing in the middle there

  6. March 5, 2009

    dcrob

    Coming out of the cellar.. been a lurker for far tooooo long!
    Gary’s mention of “daily warriors” that have a daily posting routine,
    made me think, since i watch everyday I should post and post everyday!
    So long Lurkerville… Gary its still possible to pull us out.

  7. March 5, 2009

    castello

    Carnage? Like the jets and, unfortunately, the 9ers next year.
    Goat cheese with bubbly.

  8. March 5, 2009

    Alessa

    I especially love the food / wine reference. My favorite was the candy episode. Just a note, cannot really see the color of the wine when you wear a dark colored shirt.

  9. March 5, 2009

    Dayton

    Top 10!! You know this! Go EAGLES!!!

  10. March 5, 2009

    E dog

    Hey Gary !

    You could link the facebook fan page instead of the facebook “friend me up” on the WLTV webpage.

    QOTD: Right bank Bordeaux with roquefort (blue cheese). It s a match made in heaven! I also like a bit of creamy goat’s cheese with a provence rose !

  11. March 5, 2009

    DrEdwardo

    In the top 10. Love the Foradori. From my neck of the woods.

    Edwardo

  12. March 5, 2009

    Hinrgman

    Gary,

    Keep the episodes coming. Great!!

  13. March 5, 2009

    Shawn_944

    Great Show GV! Loved the cheese throw at the end.

    The cheese it self was worth the episode, it brought a very interesting story.

  14. March 5, 2009

    KC

    Long time lurker—first post
    QOTD: cambozola blue with Pinot Noir: (Jos. Drouhin Vero Pinot Noir)
    also a fan of sparkling wines with most blues.

    Like the idea of bringing more food in.

  15. March 5, 2009

    Jordan

    The third quarter is very floral?? Kind of reminds me of the Jets in the third quarter, bunch of pansies!! Lets hear you read that out loud on tomorrows show! On a serious note, I actually like Cabot cheddar from Vermont. I have tried many wines with it but have yet to find the “one” that goes best with it. I guess I will just have to keep trying. Great show Gary! Keep them coming and as far as the Facebook page, I am already a fan on there and am waiting for the response to what I would like to see on the show. Thanks.

  16. March 5, 2009

    LettieO

    QQTD Blue Cheese with Huckleberry Jam and D.R.Stephens Moose Valley Cab.

  17. March 5, 2009

    KC

    Link to story about cheese: http://www.ciaophiladelphia.com/2008/01/lost-cheese-of-sicily.html

    Winemaker-Salvatore Passalaqua

  18. March 5, 2009

    George

    Hey Gary,

    no guest today its actually fun when you have guest over feels conferrable it’s good to have a nice glass of wine after a long day am not saying that with out a guest it isn’t a good episode but usually your shows are longer with guest witch puts you in a relaxing mood. I haven’t watch this episode yet but i can imagine there great like the rest. keep up the good work!! loyal viewer

  19. March 5, 2009

    Jay

    QOTD: If I had to pick a wine/cheese pairing, I’d go with Manchego and a rioja. But really, my favorite pairing is a slightly aged American style barley wine (SN Bigfoot or Anchor Old Foghorn) with a really moldy blue cheese. Absolutely incredible.

    Honorable mention: Cowgirl Creamery Red Hawk with Jolly Pumpkin Bam Biere.

    Now I want some cheese.

  20. March 5, 2009

    Zino

    Generally I prefer white or sweet wines with cheese. I like wine and I like cheese, but most of the time, like Richard Burton and Liz Taylor,they clash and are better off apart. I find strong cheeses especially, react with reds, often wiping out the flavours and leaving an unpleasant taste. Having said that, a great combo is Provolone with a medium not too complicated red with some good acidity to clean away whatever it is that cheese leaves in your mouth, like a Lacrima Christi del Vesuvio.

    It’s great that you’re trying lesser known regions. There’re are some delicious wines from around Napoli which draw from the volcanic soils. Would love to see you tasting these.

  21. March 5, 2009

    Michael Holl

    Hi Gary. I’m a commis sommelier from Germany and I started two months ago watching your show. I never have left a comment. I liked all your episodes but this one really brought thunder. This episode was just awesome. Thanks a lot…And my favourite cheese / wine combination is Vacherin Mont D’Or and a pear “wine” from the Normandy called Poiré Authentique. The winemaker is Eric Bordelet. I know that this not a “real” wine but the combination is just phenomenal. Your show is great…thx

  22. March 5, 2009

    Kevin

    Gary in keeping with the dynamic nature of the show .. what about a live show? Live in front of the Vayniacs that is, similar to live diggnation @kevinrose @alexalbrecht

    http://revision3.com/diggnation/beatoneout/

    -Keivn @kmulvey

  23. March 5, 2009

    Cuse Wino

    These are the shows that bring me here. To learn about a new (to me) varietal and to get ideas on how to expand my pal. Big fan of Italian wine and have been getting into Primitivo and Nero D’Avola and had a nice Barbera to celebrate running my first marathon (maybe my last) in mid February. Keep up the information and the fun

    QOTD- Not a big wine and cheese guy so no great pairing to tell

  24. March 5, 2009

    chuy

    DALLENWYLLER WYCHAS GOAT CHEESE FROM SWITZERLAND, WITH BRUNDLEMEYER ZOBINGER HELIGENSTEIN GRUNER VELTLINER 2002, HANDS DOWN MONEY IN THE HEEZEY!!

  25. March 5, 2009

    chuy

    I FORGOT, GO CHARGERS!!!!!

  26. March 5, 2009

    wayno da wino

    Top 23, YEEEEEEEEEEEEEEHAAAAAAAAAAAAAAW !!!!!! :)

  27. March 5, 2009

    ChrisR

    Well, I think this is a first for WLTV: cheese thrown at the camera. Good show. Don’t have an answer for the QOTD, haven’t explored the wine and cheese combo much.

  28. March 5, 2009

    ozzybeef

    QOTD: Cambozola and anything

  29. March 5, 2009

    TWalk

    I’m not so sure….but fried halloumi and riesling sounds delicious right now

  30. March 5, 2009

    Mike Pos

    LOVE CHEEEEEEEEEEEEEEEEEEEEEEEEESE. VAYNIAK FOR LIFE.

  31. March 5, 2009

    Derek F.

    MAN I just love when you have cheese on the show…it always makes me sooo hungry.

    QOTD: Just bought some “Primor” which is a Portuguese cheese, I did try it with a 2004 Bordeaux wine last night called Chateau Vieux Meyney which was one of the worst 2004 Bordeaux wines I have ever had. The Primor cheese couldn’t even bring this wine to life…Not a good pairing.

  32. March 5, 2009

    Richard Ritter

    Thanks for the show gary. I’m going to try a Teroldego.

    QOTD: Wine and cheese combination huh? How about Terell Owens when he was with the Eagles and Terell Owens when he was with the 49ers? That’s some real Whine and Cheese. I sure hope we get him. J-E-T-S Jets Jets Jets!

  33. March 5, 2009

    Kevin C

    Love when you cover cheese on the show Gary.

    QOTD: Manchego with Castell Del Remei Gotim Bru works well for a Sunday afternoon. Also like Sauternes with Point Reyes Blue Cheese

  34. March 5, 2009

    JJB

    Love the cheese pairing. You should TASTE the wine with the cheese. As the wine goes down it melts with the cheese for an amazing combo of flavors. QOTD- Arrow Creek Chardonnay with Delice de Bourgogne (triple cream) yumm yumm

  35. March 5, 2009

    MattieJ

    QotD: Haven’t done a lot of wine/cheese pairings… but definitely dug a plain jane cheddar with a 2000 Ruffino Romitorio Di Santedame (Corolino) we had over the weekend… Damn that was good..

  36. March 5, 2009

    Melissa Leon

    Great Show Gary! I really love Port Salut cheese, but Im not sure what wine it would pair well with. Any suggestions? See you on Sunday!

  37. March 5, 2009

    manonthemoon

    Nice show, love when you do the pairings.

    QOTD: Mt. Tam with Cameron Chardonnay. You get the nice butter cream & funk to each that make it a nice pairing.

  38. March 5, 2009

    rowland

    no gary it is the shocking good looks and charisma.

    Yo i love that your integrating the cheese with the wine, but you need to take a lesson from your own playbook; dont be half pregnant! you need to have a bread, a cheese, and a charcuterie, minimun. and for layed back fridays (which i do remember, how about you?) you should have an entire meal with your wine, really relax.

    haha mott, that was a max wineburg responce.

    Ugh im gonna have to open my own rival winelibrary so i can taste all the wine and i can be like WHAT?

    Yo Panthro!

    I did not hear about TO or the Jets, whats the deal?

    HOLYCRAPIWANTTHATCHEESE!!!!!!!

    QOTD: Im not gonna speak to a specific pairing, because I havnt had them all, but Sprout Creek Farm makes some really good cheese, and Im really digging Stoutridge Vineyards wines. Also my baker is indespensible.
    http://www.sproutcreekfarm.org/
    http://www.stoutridge.com/

  39. March 5, 2009

    Dick M

    QotD: Brie warn with toasted almonds and a Vouvrey

    Love Italian wines! Thanks for another great show!

  40. March 5, 2009

    jason

    i am always digging the shows that bring new wines to me. on that hand, i like the shows that have old friends on them too, anyhow
    QOTD – i don’t really have a favorite pairing that i always go to BUT, i really do like a sauterne to accompany a cored pear stuffed real firm, almost apple like.
    great show

  41. March 5, 2009

    dusanmal

    QOTD: Morbier cheese with some velvety Red, most recently 2006 Coteaux du Languedoc, Les Obriers de la Peira.

  42. March 5, 2009

    NY Pete

    slippage today … still top 50 … :LOL:

  43. March 5, 2009

    Mr. Cook

    Love to watch shows with very different wines. I am still new to the game so many are new but these episodes are very informative. Thank you for that.

  44. March 5, 2009

    NY Pete

    frack Oklahoma … :P

  45. March 5, 2009

    LeCanardEnchaine

    QOTD: Rochefort cheese with a Nice Bordeaux. My favorite being Puillac AOC Chateau Pontet-Canet. I’m a new watcher and I think this show is really important to get younger generations interested in wine. Great show today, keep it up!!

  46. March 5, 2009

    Craig Owen

    QOTD: Brillat-Savarin on a butter cracker with some zero-dosage Champagne.

    I’ve been watching since episode 60-something. I don’t comment nearly enough. I think part of the reason is that I just don’t have time to read others’ comments. I’m glad Gary puts in the time; that means a lot.

  47. March 5, 2009

    Jace

    You make me want to bring out Flash and Aquaman again!

    QOTD: Tillamook Special Reserve Extra Sharp Cheddar at room temp with 337 Cab Sauv.

  48. March 5, 2009

    Paul

    Great show as always Gary.

    QOTD: Dubliner Irish Cheddar and Cona Sur Syrah. It’s a delish pairing that matches the boldness of cheese with the bold fruit and spice of the wine.

  49. March 5, 2009

    JimChem

    Good show. I wish I could get some of that cheese. It sounds good.

  50. March 5, 2009

    hugh

    is that chesse or cheese?
    manchego and rioja is a fine combo

  51. March 5, 2009

    TLR

    QOTD – Truffle Cheese with a really good Pinot Noir – 2006 ROAR or 2006 Brewer Clifton or 2005 Lagavain

    Is there anyone from Maui besides me?

    aloha

    Tracy

  52. March 5, 2009

    John Farrin

    If any man could turn me gay it would certainly be the shockingly good looks and charisma of Gary Vaynerchuk, NOT :)

    QOTD: Le Gourmand Rivesaltes and Layered, Chocolate, Kahlua Buttercream, Chocolate Brownies.

  53. March 5, 2009

    Dutch

    ~Roquefort and Sautern~

    Both insanely complex tastes complimenting and contrasting each other. Love that salty/sweet combo!

    Glad you tasted the wines by themselves first, then with cheese. A good cheese can transform even a mediocre wine into a great one, so it’s kinda like cheating!

  54. March 5, 2009

    Marc-China Wine Tours

    I’m drooling. But what the heck is “Chesse”??? ;)

    QOTD: no favorite…I’ll eat and drink any combo!

  55. March 5, 2009

    Michael D

    Gary, I got hungry just looking at that Tuma Persa cheese today! My favorite combo so far: J Lohr Riverstone Chardonnay & aged English cheddar [don't know the brand] or [like Jace] 337 Cabernet Sauvignon with sharp cheddar.

    I’d like to organize a little wine & cheese pairing to enjoy with some friends. Do you, or does your store, make recommendations for pairing types of wine with types of cheese? If so, I [and perhaps some other Vayniacs] would appreciate some ideas.

    Thank you for the excellent show & new cheese to look for; and thanks to your other viewers for some new cheese/wine pairings to try. The Vayniacs have many fantastic ideas!!

    Also, Richard Ritter’s whine and cheese comments cracked me up!!

  56. March 5, 2009

    Dr T in NC

    QOTD Cheshire & Tavel

  57. March 5, 2009

    Andrew D

    Cool, thanks Gary

    QOTD: I love cheese and love wine so really hard to identify any kind of favourites, but I do like a soft creamy cheeses and for some reason I often find myself drinking sparkling white with it. May as well make it Australian
    Clover Hill Vintage Brut and King Island Blue Bree

    Cheers
    Andrew

  58. March 5, 2009

    Jamie Sanford

    Gary! You need to do a pairing of vino and some fine NJ cheese.

    Yes, there IS fine NJ cheese.

    QOTD: Brie combined with a slice of dried fig on a plain water cracker, with a Chateau St. Jean Gewurztraminer (wish I could remember the year) – incredibly delicious.

  59. March 5, 2009

    Kittysafe

    I’m liking the use of space in this episode, beautiful hint of trees outside the windows behind you Gary.

    Tuma Persa Lost Cheese sounds absolutely amazing, beautiful story too.

  60. March 5, 2009

    wayno da wino

    Yo G, Great Thunder in da Hizzy!! First time I ever heard of that
    Vino (Teroldego). Gonna get me some……

    qotd: don’t got none……

  61. March 5, 2009

    Harry

    Good show, although I’m honestly not so into the comment reading. I read them often, but it makes the show too long to watch, and is sorta dull. Just my two cents.
    By the way, my friend Pete Hoffmann sent you a couple bottles of his Aum Cellars 2005 Cab yesterday or the day before. Hope you enjoy.
    Qotd – A really good pairing recently was the 05 Faiveley Bourgogne (just plain ol burg) with Fleur de Alps, a washed rind stinker. The fruit and funk partied together well.

  62. March 5, 2009

    Danny C

    Gary -

    What a cheesetastic show! Bringing the Thunder with grapes and cows milk!

    QOTD: I love to dine on cheese and wine (can’t recall anything of the top of my head)!

  63. March 5, 2009

    Kittysafe

    Ok, info on the Lost Cheese:

    http://chowhound.chow.com/topics/397998

    mentions finding it at several places.

    1.I just bought some at Sahadi’s on Atlantic Avenue in Brooklyn.
    2.I just bought some at the Garden on Manhatten Ave, in Greenpoint.
    3.I just bought some at agata & valentina on 79th and 1st in manhattan.

    More info: http://dibruno.blogspot.com/2007/09/tuma-persa-lost-cheese-and.html

    VIDEO: http://staging.gourmetlibrary.com/products/37383-Tuma-Persa-Lost-Cheese

    Enjoy!

  64. March 5, 2009

    Tchilds

    Still on fire, G. Cheese story was great- more of that kinda thing, please!

    QOTD: A good manchego with Mas Malbec, maybe some quince to boot!

  65. March 5, 2009

    Corey O

    Midwest representing!
    Kansas City knows you well!

    Rock Chalk.

  66. March 5, 2009

    Jason

    Mouth is waterin’… nummy. Good show.

  67. March 5, 2009

    Pete G

    Nice shot w/ that cheese

    QOTD: good sharp aged provolone w/a nice chianti classico

  68. March 5, 2009

    sam

    Thanks for the cheeze chuck finale there Gary!

    I didn’t taste it, but I definitely saw it fly!

    Thunderous!

    You seem in an exquisite mood lately. Lots of good vibes. You seem rejuvenated. Whatever the reason, keep riding the wave and bringin’ it.

    Never even heard of the Toroldego.

    It’s funny that you are doing an Italian show today ’cause up here in Québec, our crown corporation, the SAQ (Société des Alcools du Québec) is having a ‘new arrivals’ festival, welcoming new Italian wine from all over: Tuscanny, Venice, Émilie-Romagne, Sicily. I picked up an interesting Sangiovese, Merlot blend by Umberto Cesari, from Émilie-Romagne which is nice. A little young (2006), but promising. I am enjoying more the Syrah from Bonny Doon called “Le Pousseur”. I have been looking for a Boon product ever since you had Randall on the show. They are hard to come by up here, but I must say, worth the seek. It has got dark fruit and a leather attribute reminiscent of Petit Verdot that I enjoy.
    Knowing you are a fan of Petit Verdot, have you ever heard of Mclaren Vale’s Pirramimma, from Australia. I’ve had the 2003 lately and it rocks!

    Good to hear that people are leaving more of their thoughts in the comments. Wine is meant to be shared. Your suggestion to the Oklahoma dude was a cool idea. People all over should seek others who share their passion for wine. That is how we discover, by sharing and trading.

    Check y’all later!

  69. March 5, 2009

    Howard

    Another great show. Loved Mont’s stock market comment.

  70. March 5, 2009

    sam

    P.S. Almost forgot the Question of the Day: A Margrain Pinot from N.Z. and a double cream, soft surface, ripened goat cheeze from Rondoux.

  71. March 5, 2009

    guymandude

    Excellent show!love the different varietals,will definitely try these. Italy is my favorite region,keep ‘em coming.

    QOTD; Parmigiano-Reggiano, Pecorino ; Amarone

  72. March 5, 2009

    RANDI

    GARY!!!!
    I thought we discussed this Facebook thing…you need to delete one to add me!! :) I joined FBook for you..now I have peeps hitting me up from when I was 4 years old… LOL (Will checkout the FanPage)

    I think I’d like that cheese…

    QOTD: Turley Zin & Asiago :)

    xoxo

  73. March 5, 2009

    Dan

    Hey Gary, very entertaining show!
    I really hope you do more cheese in the coming months, since I’m as big of a fan of cheese as I am of wine. I don’t comment much, but your recent endeavor to read the comments has rekindled my desire to comment, so your gimmick worked!

    Dan from MN

  74. March 5, 2009

    purplejuicebruce

    If I have wine and cheese I’m a happy guy so I don’t get too particular.

  75. March 5, 2009

    Alex

    Nice rap, thank goodness for taking a break from people with funny accents. The TEA show? You stole my thunder! I can rap “tea” all day, that’s all I drink, since I was zero. And, back in Italy they got no normal tea, except Lipton. Expanding into the cheese world — excellent idea. We have this crazy street fair in Piedmont, and you get to try like 700 cheeses. There is not an animal they don’t milk! My favorite cheese: pecorino romano from Tuscany (sorry that’s all the details), it is a little crunchy, almost like chewing little crystals of cheese, a little smoke and citrus on the nose, tiny bit of the white truffle stink (not too much), cuts into chunks. Favorite wine paring: Brunello di Montalcino 2003 by Lambardi. http://www.sitoflash.it/lambardi/web/index.cfm?area=2 Big boy cheese with big boy wine. It is almost drug-like.

  76. March 5, 2009

    romo

    QOTD:

    gruyere with meursault

    piave with sangiovese

    monte enebro with rioja

    roquefort with sauternes

    red hawk with russian river pinot

    epoisses with morey st denis

    get the idea? stay in-region and it’s hard to screw it up..

  77. March 5, 2009

    Jang

    QOTD: Valdeon Azul Blue + Honeycomb + Venturi-Schultz (BC) Brandenburg No.3

  78. March 5, 2009

    Matt

    Bring back the cards!

  79. March 5, 2009

    gomestar

    Excellent episode, it’s great to see some little known Italian wines make it on. And I hope you do continue to explore the Italians as I think they have so much more diversity than people give the country credit for.

    QOTD: parmigiano reggiano and/or pecorino romano cheese with a 1997 or 2000 Rocche dei Manzoni “Vigna d’la Roul” Barolo. Also, for a sangeovese wine, I like most anything from Poggio Amorelli.

    You’re allowed to bring some Barolo to your presentation at the Y in 3 days. FYI.

  80. March 5, 2009

    drew benz

    QOTD – Bleu Des Causses and 05′ Le Vieux Donjon
    Châteauneuf-du-Pape baby!

    Good to be back in the thunder comment seat GV. Expect more razzing and comments to come.

    Raiders 16 – The Dirty Jerz Jets 13

  81. March 5, 2009

    Jay

    First Choice – Cheese: Beehive Cheese’s (Utah…. Yes, Utah! Look them up; they have won national awards two years in a row) Aggiano (their version of a Parmiggiano Reggiano – the name comes from their association with Utah State – the Aggies) and a chardonnay that’s not awash in oak (I’ll bet that the Neyers you recently reviewed would work well). The combination brings out a pineapple flavor that’s impressive.

    Second choice, a classic: a tawny port with bleu cheese (have to cheat here and throw in some roasted walnuts too!). Yalumba’s Museum Tawny is always a winner in this pairing, and if you can find some Amana bleu grab it!

  82. March 5, 2009

    NJ-Vettester

    Great show Gary! Reading of the viewer comments brings me back to the early days of WLTV – keep it up.

    QOTD: Nothing fancy – fresh mozzarella and a nice Chianti Classico.

  83. March 5, 2009

    Andy & Edie from MT

    QOTD: Dessert wine (whooops! I mean sweet wine such as Port or some sort of sweet white wine) and any brand of Blue Cheese – esp. Rouqefort (sp.?). Great episode Gary – we’ll have to give them a try!

  84. March 5, 2009

    Miguel Cavalcanti

    Great show! I didn’t care for Lagrein or Schiava, but you’ve made me want to give Trentino reds another try. And I’m going to order some of that cheese while it’s still cool enough for shipping.

    I thought the comment reading was a nice novelty, but maybe not every show–keep us guessing!

    QOTD: You wanted specific? Käerei Holtsee aged Tilsiter with ‘92 C.H. Berres Riesling Spätlese, Ürziger Würzgarten. A match made in heaven! Stilton and Port is a classic, but I prefer Amarone–walnuts optional.

  85. March 5, 2009

    John R

    My wife was rolling out of her chair when you read about my facebook comment. Great show, liking this “tour of Europe” week.

    QOTD: 2005 Chateau Fagueues with some Roqueford……..
    BTW: I did friend you on FanPage!

  86. March 5, 2009

    Slushpuppy

    Let’s jump right in to the qotd: Any high quality aged &/or stinky cheeze, with a musty/musky red from anywhere. Smell it first. TR from Reno

  87. March 5, 2009

    Hello Vino

    Wow, very cool to see rare Italian wines like Teroldego. Love the Tuma Persa cheese pairing!

    QOTD: Absolutely love to pair Napa Valley Cabernet Sauvignon (try 2005 Screw Kappa Napa) with Dubliner Aged Cheddar.

  88. March 5, 2009

    Murso

    Still having viewing problems! And you switched comments back to the multiple page method, requiring me to hit play every time I finish a page’s comments.

    Whenever you ask what cheese is my favorite, my mind breaks. For the simple sake of answering, I could say my fave combos are Chevres, like Banon, with Sauvignon Blanc (from anywhere, but since you don’t dig on the Californians, let’s just keep it REAL, and say Loire Valley. (this instant..).

    Or anything with grower/producer Champagne.

  89. March 5, 2009

    Little Jonny

    Neat little exploratory show today! These are some of my favorites (I got hooked on most of the early episodes like this, b/c everything was fresh waaayyyyyy back then)! GV, when the local wine shops only carry the more well-known regions, your tastings and commentary allow me to learn and create an ‘experience’ in my memory, which really helps me to remember the wines (or region).

    QOTD: A toughy (mostly b/c I’m poor)!!! Jonesy tawny port & maytag blue cheese always makes my buds twinkle. I like maytag a bit better than stilton b/c it’s a bit creamier (and often less expensive!).

  90. March 5, 2009

    David

    First time commenter!!! Gary, My wife and I have just started drinking wine about 2 months ago, and have really enjoyed trying a different wine each week. I stumbled upon your video blog while looking for podcast on zune marketplace, and have been hooked ever since. Each night my wife and I drink a glass of wine, we always start off with the “sniffy sniff”!

  91. March 5, 2009

    Adam J

    Gary, I fully agree that tea is an amazing beverage…perhaps one day of TeaLibraryTV? Another thunderous episode (action figures, new camera angle, cool wines..) Thanks for the show!

  92. March 5, 2009

    Adam J

    QOTD: A pascal jolivet Pouilly Fume 2004 with a disk of Boucheron goat cheese was awesome.

  93. March 5, 2009

    Dr. Dan

    QOTD: 2002 Ch. Carbonnieux Blanc with goat gouda, the cat pee aroma, lemony flavors, and lanolin softness of the wine make the savory flavors of the goat’s milk explode in your mouth.

  94. March 5, 2009

    tmas29

    QOTD: Although I’ve had many cheeses and wines, especially since my husband and I buy 35 bottles of different wine every couple months from WineLibrary, I always go back to the delicious Beemster Classic cheese and Feital Alvarinho Dorado (from episode #412). Will you ever get the Dorado back in stock again???… or what similar wine do you recommend?

    Thanks Gary, you rock!

    P.S. Congrats on you and Liz getting pregnant, yay!

  95. March 5, 2009

    bluna

    love the stories
    i want to own a castle and find the hidden treasures as well

    smoked mozzarella from bleecker street don’t know if they are there anymore and frascati
    also black olives i can’t think of the name right now also from bleecker street

  96. March 5, 2009

    amgryger

    QOTD: I don’t really have one. I am an equal oppurtunity wine and cheese consumer.

  97. March 5, 2009

    Gobi

    Hey Gary

    Loving the return to the traditional WLTV approach! Its good to see you interacting with your peeps again. Sending you an international shout out from PANAMA!
    WLTV has pushed me to appreciate wine to greater degree, and most of all expanding my pal! Just the other day I tried a Bulgarian dry red from the Thracian Valley…. its all about learning and going through new expriences and extrapolating a sense of place, and the love behind wines.

    QOTD: Albarino (Santiago Ruiz) with cured Manchego

  98. March 5, 2009

    KMurph

    The Tuma Persa is amazing. Great cheese (and this is from the girl who really doesn’t like it all that much)!

    QOTD: Don’t really have a favorite as I don’t like cheese much, but I have to say that the Tuma went well with the 2007 Abbazia di Novacella Kerner (white) and went even better with the 2006 Sierra Salinas Mo (red). Very versatile cheese that’ll even please fickle cheese eaters like myself.

    Kerner: http://winelibrary.com/reviewwine.asp?item=41788
    Mo: http://winelibrary.com/reviewwine.asp?item=39623

  99. March 5, 2009

    steve41602

    Great job today. I always like to hear about less known wine, grapes and areas.

    QOTD: I go with an obvious pairing: Warre’s Optima 10 yr Port and Stilton.

  100. March 5, 2009

    brewbuzz

    Great show–as always. I meant to mention this some time ago, but forgot. In the event you spoke about this already please forgive me ’cause I missed that episode of WLTV. I was watching one of your earlier episodes where you went off with praise for the Torbreck Run Rig. During that episode you compared the wine in some respects to the Garretson “The Bulladoir” Syrah. I decided to seek it out and saw where the Garretson winery has closed shop. As I searched around for info I couldn’t help but notice all the good press garnered by the winery over the years….definitely a disappointment that it had to shut down. Anyway, I was wondering if you had a comment or any info regarding what happened. Cheers!!

    - John Carlin

  101. March 5, 2009

    David Harper

    Gary:
    I don’t miss your show and really love it. One comment though (and it happened in this show too) when you mention Italian food and wine pairing you tend to mention Italian-American food (e.g. Veal Parmesan) or other more generic descriptions (i.e. pasta). I think that you’d help yourself to get a little more background into true Italian regional cuisine and particularly of the region where the Italian wine you are pairing is from.

    Thanks

  102. March 5, 2009

    laposte

    QOTD:

    I enjoy a dess- strike that. I enjoy the wines formerly known as dessert wine but now known as sweet wine, i.e. sauterne with a stilton or I do enjoy shropshire. I enjoy the sweet/tart combination.

  103. March 5, 2009

    Pete

    I’m really enjoying the comment section at the beginning of the show. It’s a great addition. I am an Italian wine fan but I wasn’t really familiar with this region, so I’m looking forward to trying it.

    I try to keep the comments focused on wine but since you talked about it, I’ll mention it. I’m glad the Jets are out on TO. I think he is a cancer wherever he goes and I down want him messing with the chemistry. I’ll be at the wine event on Sunday so hopefully we can talk some Jets.

    QOTD – I’m a big blue cheese fan. There are a few VT and CT blues I like. I usually like to pair blue cheese with a nice spicy Zin.

  104. March 5, 2009

    A dumb Rhine king

    Bellissimo!! That was a great ep. I’ve never seen you rewind before erofeb dniwer rewind before.

    Funny you should mention Nero d’Avola, I just picked one up today from a place just outside of the NW metro in MN – huge huge sales every wine is at least 20 – 70% off, seriously if you are in MN find Westside Liquor (don’t worry Gary it’s not competition we can’t buy from outside the state unless it’s from a winery anyway :) ).

    QOTD: I’ve never really tried to pairing wine and cheese.

  105. March 5, 2009

    Kelly Goff

    Hey Gary, I think its really fun to read a couple comments. I usually read a few pages of them myself. I love the educational shows, esp when they include Italian wines, as they are some of my faves these days.

    QOTD: I am not too particular on my pairings, I try to limit them to special occasions anyway as I am trying to keep my heart healthy!

  106. March 5, 2009

    Zach

    GREAT show…and I don’t say that too easily. I love that you added food into the show.

    Gary, with this new camera angle can you do a show that shows the rest of the WLTV offices and store? Give us the grand tour and show us where it all happens, who the players are and where the thunder is made.

    QOTD – My favorite cheese is St. Agur. It’s super creamy and has a good bite.

  107. March 5, 2009

    Robthecomic

    I love cheese! I wish i had watched this show earlier in the day, its too late to go buy cheese to shove in my chubby little face.

  108. March 5, 2009

    A dumb Rhine king

    BTW what wrestler is that in the grey pants? That looks like our old MN governor.

  109. March 5, 2009

    Scalpa 7777

    QOTD – Definitely a Pont l’Eveque with a bottle of Saint Emilion, not the top ones, a “standard” one not too old.

    GV, in France you always say: pour me a little bit more wine so I can finish my cheese, or give me more cheese so I can finish my wine. You basically end up drinking a bottle a full cheese by yourself.

    Cheers,
    Scalpa

  110. March 5, 2009

    The Cook

    Great show dude… ITALY!
    Nice window play in the backround… and i like the cheese pairings, stoked for more food and wine action.
    QOTD: never did the wine and cheese thing, but i will.
    Still waiting for the butter bandit shirt…

  111. March 5, 2009

    dafo

    Gary, like you said, it seems like u’re back in the saddle. Don’t get me wrong, I love the guest (especially Joly) but your regular shows make us viewers feel special. Also, I like that you gave Specs a shoutout. It’s my usual shopping ground outside of winelibrary.com

    QOTD: I haven’t had a lot, but I’ve been trying more of those pairings lately (wine and food pairings are my latest obsession). I like sauternes with a lot of cheeses. I can’t really tell u one cheese from another though.

  112. March 5, 2009

    David Harris

    Widmer’s 6yr aged cheddar and 2006 Schrader diamond bomber x.

  113. March 5, 2009

    Tenacious E

    I think there was a Zeni Teroldego in the first box I ever got from WL … nice rustic red with a Band-Aid nose that I ended up having with salmon.

    And good on you doing the regular Foradori vs. the luxo cuvee.

    All that said, I am going to cheat, because the best cheese-related memory I can come up with doesn’t involve wine at all.

    It involves a pizza somewhere in downtown Zurich with Mozzarella, Gorgonzola, and Bergkase (mountain cheese, which I imagine is some kind of Gruyere) all marrying most splendidly with the local lager, Feldschlosschen.

    Been trying to replicate it out here in the stix ever since.

  114. March 5, 2009

    jwink

    Gary, thanks for reading my coments on the show today! You made my day after a rough one (and I even posted a link to my 5 seconds of fame to my tumblr blog click on my name to link there).

    Nice joke Mott, it does look like the stock market. Hmmmmm….wine the new investment.

    QOTD: My favorite cheese (and was ranked as the best in the country in 2007): Leelanau Cheese Co. Aged Raclette: http://www.blackstarfarms.com/creamery/ and since they’re a winery as well I’d have to go with their Pino Gris: http://www.blackstarfarms.com/winery/wines/?id=22

  115. March 5, 2009

    Laurie in VT

    QOTD: A nice tawny port (I don’t think it was Warre’s, for a change. May have been Sandeman) with Jasper HIll Farm Bayley Hazen Blue.

    Cool story about the Tuma Persa cheese. Teroldego is a grape I definitely want to learn more about, too. It was good to come home from work and have yet another solid episode to watch while winding down (or maybe collapsing would be more accurate…). Thanks!
    Also thanks for a chuckle to Mott for his comment about the stock market. :)

  116. March 5, 2009

    JC

    DIG IT, DIG IT, DIG IT!! Love the cheese pairing approach! Hope for more “food” pairing formats. Also, love the BIG Italian reds and hope to find and try the two you expose’d today.

    QOTD – can’t name a brand on the cheese or wine specifically, but you can’t beat a good, robust, french/danish blue OR a choice gorgonzolla, drizzled with a little honey along side a good Malbec with attitude. Just me.
    thx GV. KUTGW!

    JC

  117. March 5, 2009

    Megan

    OMG, now I’m watching everyday and you reward me with incorporating cheese? It just keeps getting better! So, for the QOTD: Campo de Montalban (lovely, nutty mixed-milk Spanish cheese) with my go-to inexpensive (and organic) red, Luzon Verde (any vintage).

    Great episode, I’m happy to hear that you’re going to be exploring Italian varietals more. Totally agree with you on trying new varietals for the experience — I’m all for giving anything a shot once. :-)

  118. March 5, 2009

    Phil G

    QOTD – I like creamy and nutty cheese, like a Comte, and these go well with almost any high acid wine – it just depends what I am already drinking (or is open). The best pairing I ever tasted was a light crisp cheese from Switzerland (wish I could remember the name, but it was grassy and delicious). It was paired with a white from Savoie… yum!

  119. March 5, 2009

    Chris in Tulsa

    QOTD: Any great blue cheese with a Sauternes is wonderful! Love how the clash but melt together in the mouth!

  120. March 5, 2009

    Don

    Great work today Gary!!! But where was your wristband?!?!

    I think its great you’re branching out into the lesser known Italian varietals. Recently I’ve been drinking Dolcetto based on your advice and I’ve been enjoying it. Really liked the cheese portion, it was entertaining to see how you judged the cheese (and you gave it about 20 sniffy sniffs.

  121. March 5, 2009

    Don

    QOTD: I was in Wegmans and bought a SMOKED GOUDA and BACON cheese. I repeat. SMOKED GOUDA and BACON. I haven’t even tried it yet, but how delicious does that sound?!?!? What wine should I pair with that? Please advise.

  122. March 6, 2009

    Wes M

    QOTD: I can’t remember the name of the cheese, but it was some sort of hard goat cheese with a ton of stinkiness. The wine: a nice, big Malbec from Argentina.

    On a side point, last night I had a pairing of chocolate cake and Nero D’Avola and thought it wouldn’t work. Amazing!

  123. March 6, 2009

    Melissa

    QOTD: I love a nice, creamy brie with some bubbly (either a blanc de blanc or a brut). There’s this Horseradish and Chive Havarti cheese, though, from a place in Wisconsin called Cedar Valley Cheese that is so darned yummy. If I lived in WI I’d be huge, because I’d eat it all the time. I love it with most wines, but usually have it with a pinot noir. That may not be the perfect pairing, but I love it. Good stuff!

    P.S. Great show as always! :-)

  124. March 6, 2009

    AaronB

    QOTD: Not a big cheese fan (blasphemy, I know!). Sorry.

  125. March 6, 2009

    Vanguy

    LOL @ Mott’s “It looks like the stock market.”

  126. March 6, 2009

    oscar falcón lara

    A pairing question.Nice.

    What’s with all this scoring, I once had a wine RP gave a 90 to and although it’s somewhat suggestive and gives a relative bearing, I thought it was a bit over the top even for Parker, made me think he was on the take or just had an off day when he scored it- like you say all the time, scores have no impact whatsoever on the outcome of wines for the consumer.
    SO, in that note, I will say that I prefer a Piemonte or Sicilian wine over teroldego of which I only tried once but it was not as good as a Nero D’Avola sorry to say. I know it’s my limited experience with teroldego that is to blame. Will keep shopping for them to see what all the fuss is about.

    QOTD: Spanish Manchego and “Mas de Daumas Gassac” (languedoc). No kidding.
    second favorite: Brie and a Corbiéres.

  127. March 6, 2009

    Sideout

    QOTD: Camembert with honey and Niagara Vidal icewine.

  128. March 6, 2009

    Kevin

    Gary,

    Great question. Many options from which to choose so if you don’t mind, i’d like to give you two…one general and one specific. My favorite general wine and cheese pairing is gorgonzola and port. I have been enjoying that combination for years. My specific, and more to your question, is Hansen six barrels caberent from Paso Robles, CA (I think it was a 2004 vintage) with Parmigiano-Reggiano cheese. Actually, the first time I noticed the awesomeness of the pairing was at a restaurant that served parmesan crisps as appetizers and I happened to be drinking six barrels that evening with the wine maker, Bruce Hansen, when we realized how great the crisps and wine went together. The next day, I tried the wine with some reggiano and….THUNDER!

    Thanks,

    Kevin
    Huntington Beach, CA

  129. March 6, 2009

    KenP

    Delightful episode! Though I like the interviews you really do shine as an accomplished taster in your own right.

  130. March 6, 2009

    mikek

    Talk about killin it! FB apps, WLTV tie-ins…(everywhere!), Twitter, Digg it, Stumble, poptub, youtube…Garyvee,is grabbin LOTS of internet space! You may actually be a grade “z” celeb by now! LOL!

    Great to see the give & take with your fan base and LOVE the new cam angle! You actually take suggestions from us?! (cause changeing the cam angle was mine)! You truly are gifted at CONSTANTLY keeping it fresh…and after 635 eps…that’s no easy feat! Thanks for ALL the effort!

    QOTD: My 2 favs are 2005 Cellar de Capcanes Mas Donis Montsant & Manchengo or 2006 Concho y Toro, Casillero del Diablo Carmenere & Emi Kaltbach cave aged Gruyere.

  131. March 6, 2009

    Pangaea

    First post!

    Unimpressed with El Bulli, Gary?

    Its interesting to see “Tenacious E” as I use the same exact nick on various other forums.

  132. March 6, 2009

    Brian Barrick

    I’ve been drinking more Italian wine lately, thanks to episodes like this one. I have yet to try a Teroldego, so I’ll be adding it to my shopping list.

    QOTD: There are so many great wine and cheese combinations that it’s hard to pick a favorite. For today I’ll go with a Crottin or Selles-sur-Cher goat cheese with a glass of Domaine Daulny Sancerre.

  133. March 6, 2009

    Dave H

    Not sure about that El Bulli analogy, Gary. Maybe you want to save that for a wine that’s actually, you know, very unusual and highly sought after, like a Gravner perhaps? (Notice you have one in the store, that’d make a darn interesting show…)

    QOTD: I’ve certainly gone back a number of times to the combo of Comte with wacky, somewhat oxidized whites. The classic pairing with a local Savagnin is a bit much even for me (well, I guess the actual classic pairing is with proper vin jaune, but that’s out of my price range), but I’ve had very nice results with a Lopez de Heredia white and a Kalin Semillon (really wild producer, you should check them out if you’re not familiar).

    But for simple crowd-pleasingness I’m going to go with a cream sherry and a really gnarly aged Gouda or specifically a Roomano. Obnoxiously delicious.

  134. March 6, 2009

    ColorOdorSapor

    QOTD: Well, since I’m a sucker when it comes to regional pairings, I’d have to say a young Pecorino Abruzzese paired with a Monti “Pignotto” (Montepulciano d’Abruzzo). When I’m in the area and the timing’s right, I can add my 80 year old aunt’s freshly baked bread or focaccia (in an original wood oven) to the scenario, need I say more? Back to the roots, that’s what it’s all about! For me anyway.

    I love Elisabetta Foradori’s wines. After meeting her personally, even more so. Man, she’s hot.

  135. March 6, 2009

    Zeek27

    QOTD – Enjoy a little Columbia Cellarmaster’s Riesling with some Cracker Barrel Aged Reserve – or any Riesling for that matter….

    Enjoy hearing about different pairing ideas – thanks again….

  136. March 6, 2009

    Beverly

    Hey Gary! Great show…thanks for teaching me more about Italian wines. I’m finding I’m an “old world” girl. I like the rustic tastes. You got me onto Dolcetto d’Alba…yum!
    QOTD: Poderi Aldo Conterno Il Masante 2004 Dolcetto d’Alba and a plate of pasta with olive oil, garlic and red pepper flakes and a snow of parmigano!

  137. March 6, 2009

    torquey

    Another fine show!

    QOTD: All I can say as that usually a Sauternes is involved.

  138. March 6, 2009

    Blake G

    Gary, I never miss an episode of Wine Library TV. Here’s the weird thing though, I don’t even drink wine. I love food, but have never even tasted wine. I just find your show utterly entertaining. Yeah, you’re that good. Keep up the good work.

  139. March 6, 2009

    nickeggleton

    Hey GV

    Big old world red fan. Will seek out the Teroldego now. Thank you.

    Re the cheese. Bummer. I love the stuff but find it brings on mucus in me and makes me snore like a bull!

    Girlfriend said “it’s me or the cheese”. :-) so I gave it up at New Year, not snored since.

    So what I’d like to know, now you’ve paired, chocolate, cheese and candy… what else goes well as a ’snack’ with vino.

    I love to open a bottle at 7.30pm, watch TV and sip and nibble.

    How about olives, cashews and chips (we call them crisps in the UK). Salty stuff. Or even ’salad’ tomatoes, cucumber, pickled onion…

    Any ideas?

    Cheers

    Nick

  140. March 6, 2009

    MaRc

    Great question i hav to say…
    A Sauterness/ Port with a good Blue Stilton.
    An awesome combination of sweet viscous & thick mouthfeel with the salty creamyness of Stilton. Just stimulates all taste buds and brings thunder on the palate when you add some grapes to give a good acidic tang!

  141. March 6, 2009

    Kevin K

    QOTD: Not sure, but I had some Malbec with a sheep milk cheese and it was great.

  142. March 6, 2009

    MaRc

    Oh…you have also gotta ask whether you are pairing the cheese with the wine OR the wine to match the cheese. Lotsa combinations either way

  143. March 6, 2009

    Vivek

    Pommard – Epoisse

  144. March 6, 2009

    Pizza Vino Joe

    I am big fan of Saint Andre’ cheese and just recently disovered the fresh variety of this which is very runny and delicious. It was great with Schramsburg Blanc De Noir.

  145. March 6, 2009

    Holladown

    Again dude, thanks for reminding my to seek out different things. Teroldego. Check. Its on the list.

    Hollis

  146. March 6, 2009

    Alex Coppice

    QOTD: French Comte cheese and Palo Cortado sherry (1986 was the vintage I had at the time when I tasted). Amazing pairing and worth the try!

  147. March 6, 2009

    Doc P

    I can’t answer the QOTD
    but i will pick up the Terodelgo AND the Lost Cheese (sounds like a title for an Indiana Jones movie) next time i am thered

    thanks for expanding our palates; I will have a Verdiso with ghrilled mahi mahi this weekend

  148. March 6, 2009

    Sarno

    QOTD: Gotta go with a 10 or 20 year Tawny Port and a good Gorgonzola! The best way to drink port!

  149. March 6, 2009

    Brian fro CLEVE! LAND!

    Long time vayniac, first time comment. QOTD: 2005 Wrongo Dongo 100% Monastrell from JUMILLA paired with any goat cheese. PERFECT!

  150. March 6, 2009

    Rob Liford

    I love a really crunchy riesling, minerally and not too sweet, with the classic-parmesano reggiano. Can’t beat it.

  151. March 6, 2009

    ChrisV

    Hey Gary, thanks for reading my comment out! I have never had a Teroldego and unfortunately suspect it is close to impossible here in Australia where economies of scale make it impossible to import such wines at a reasonable price.

    QOTD: Sorry, not enough of a cheese nerd to know. But so far, I’m more into hard cheeses than stinky ones, so it would probably be the classic Italian pairing of hard cheese with a Chianti or Super Tuscan.

  152. March 6, 2009

    ex-lurkdawg

    Thanks for another good show. I’ll have to see if I can find some of that cheese and some Teroldego.

    qotd: I have never found a wine and cheese pairing (that I can remember) that really impressed me. Sometimes they can have complementary flavors, but I haven’t found that “magical” combination where each component makes the other taste better as I have found with some wines paired with some other foods. Any cheese seems to limit my palate when it comes to wine.

  153. March 6, 2009

    Michele

    Bonny Doon Muscat Vin Glacier and cowgirl creamery red hawk or Cypress Grove Chevre lamb chopper

    OR

    Banyuls Grand Cru, Magneres France and Chaource cheese (or if you’re bold something stinky like Livarot).

  154. March 6, 2009

    Robert Howells

    Cabernet Sauvignon and Manchego.

  155. March 6, 2009

    HelloVinoJim

    The Iron Sheik was protecting the bucket until Nikolai Volkoff came in to regulate!

    Great episode Gary, I like cheese spin.

    QOTD: Asiago cheese and Rioja has been pretty cool in the past, but my recent cheese play is Gouda and Beaujolais!

  156. March 6, 2009

    J Mize

    QOTD: Parmigiano-Reggiano with Pian di Nova Syrah Sangiovese Super Tuscan.

    Joshua Misener
    JC, TN

  157. March 6, 2009

    Woody

    Chateau Suduiraut with Gorgonzola!

    I love sweet wine with cheese – I think it balances really well, the sweetness cutting through the saltiness of the cheese. Great episode garry.

    Woody, from the UK – Probably not that many of us around, but I am spreading the Mc Lovin’

  158. March 6, 2009

    Pepel

    hey Gary, just curious about the action figures, That’s the iron sheik, Panthro and is that an action figure of Blind Melon’s “no rain” video? If it s that would be really awesome

    QOTD: Jaden Pinot Noir Icewine and some Mountain Gorgonzola – bringing some serious thunder

  159. March 6, 2009

    Tom

    Another great show. For those looking for a little additional info regarding the cheese, click the link below.

    http://www.ciaophiladelphia.com/2008/01/lost-cheese-of-sicily.html

  160. March 6, 2009

    jaredlevy

    Nice to see you back in the traditional format of the show Gary. Missed the cheese, BIG TIME.

    Call it boring my my favorite pairing is a block of nice parmigiano reggiano and an acidic and ripe Barbera to cut through the fattiness of the cheese.

    Just a quick idea for a future show, when you did the “Other 46″ blind tasting you tasted two Nortons that you weren’t too happy with. Up until this point I had never heard of this grape. Care to educate us Vayniacs with a show?

  161. March 6, 2009

    Lb in KS

    I’m not in OK, but above OK in Kansas. would love for you to come to this neck of the woods, G.

  162. March 6, 2009

    David Dadekian

    QOTD: Wow, that is a tough one. I like a lot of cheeses, I like a lot of wines, I think I’m going to go with a way old school traditional one, more for sentimental reasons than anything else: Parmesan-Reggiano and a Chianti.

  163. March 6, 2009

    tobi k

    gary should taste the `granato` of foradori.

  164. March 6, 2009

    Jayhitek

    QOTD: Red wine and pecorino toscano.

  165. March 6, 2009

    WineWoman

    QOTD: Piave with Latcham Zin. Had an Australian Cheddar with Frankland Estate Cab at a tasting at DeGustibus in Macy’s about 10 years ago. Can’t remember the name of the Cheddar, but I’m pretty sure it came from Murray’s.
    Parmigiano Reggiano with any rustic Red. 5-7 yr. old aged Gouda with any wine.

  166. March 6, 2009

    RnD

    Great show GV, I’ve been loving Italian and Spanish wines of late, and will definitely track down some Teroldego if I can find it.

    QOTD: Out here in the Ohio heartland, we have plenty of Amish-made artisan cheese. A favorite of mine would be a smoked swiss with a NZ Sauv Blanc like Stoneleigh SB Marlborough or a Brancott SB Reserve

  167. March 6, 2009

    Uncle Meate

    Cheeze Whiz and Boones Farm (Sangria)

  168. March 6, 2009

    Smahlatz

    QOTD : a nice earthy graves – and, well I don’t care for cheese that much

  169. March 6, 2009

    Tooch

    You’re wrong about Lito. He’s done. He wasn’t able to start on a very good Eagles defense in 2008.

    -your resident Eagles expert.

  170. March 6, 2009

    Jeff T

    Nice new set. The “mystery Mott” is kind of cool. Your wine glass seems to be gettng larger–getting close to a fish bowl size!

  171. March 6, 2009

    Salvatore

    Any $30 port with any Danish Blue Cheese. You’ll be happy !

  172. March 6, 2009

    italianwinelover

    Again opening up our palates but the charisma helps!!!!

    QOTD: Pecorino/Asiago with Montepulciano d’Abruzo Valle Reale or Cremant de Bourgogne with brie…hmmm getting excited about the weekend!

  173. March 6, 2009

    Steve Schmitt

    LOVE the show. Definitely trying to expand my palette. HOWEVER, I am REALLY disappointed that you cannot ship to Las Vegas. When will that change?? Hopefully SOON!

    Keep up the GREAT work!

  174. March 6, 2009

    GHodges

    Roccolo with grenache/garnacha e.g. Capçanes Mas Tortó
    Cashel Blue with, weirdly, Chianti Classico

    love soft cheeses e.g. Wigmore, but hard to pair with red wine

  175. March 6, 2009

    */^_^\*

    former Tulsa peep here

    moved away recently but hope to relocate back in due time

    QOTD: i honestly do not know. hard to get fine cheese (and wine for that matter) in remote oiltowns….

  176. March 6, 2009

    Alex

    QOTD: I agree with all of the port comments especially with the gorganzola and other blue cheese varieties, even stilton. Another favourite is a 15 yr old Brunello, perhaps biondi-santi with some parmaseano reggiano … delicious. I just had the most amazing combo last week it was a 2005 Pouilly-Fuisse Classique by Joseph Burrier and I paired it with a tripple cream brie from Quebec …. WOW! The cheese brought out the minerality of the wine and it even brought out a sharp tin or metallic flavour out of the wine … it was weird but I loved it.

  177. March 6, 2009

    Mike Pos

    Just watched episode #228. I Love Coffee Ice Cream!

  178. March 6, 2009

    Neil

    QOTD: Epoisse with Burgundy. Champagne with St. Andre. Port with Stilton. You can’t beat the classics. Then again I like any kind of wine with cheese.

  179. March 6, 2009

    Rocco

    My favorite wine and cheese pairing would be 2004 Da Vinci Chianti with Pecorino cheese. A great post workout meal!

  180. March 6, 2009

    AbsolutLahmi

    Great show!

    QOTD: Red Vacqueyras & Piave for a Franco-Italian double-bill.. and for a white, Viognier with some CHEAP English supermarket cheddar… (which tend to be better than any other cheddar @ $25 a pound in the US.)

  181. March 6, 2009

    Rocco

    Ciao! How bout running on a treadmill and doing a wine tasting review? Let’s keep that cholesterol down shall we!? Rock On!

  182. 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.

  183. 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.)

  184. 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

  185. 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.

  186. 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?

  187. March 6, 2009

    Diego

    Oh and a Vinho Verde Episode would be key now that spring is around the corner ;-)

  188. March 6, 2009

    botrytisvirtuoso1819

    roquefort and chateau d’yquem. nuff said.

  189. 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.

  190. 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.

  191. 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

  192. March 6, 2009

    Johnnyutah

    QOTD: Bag of winn-dixie brand shredded cheddar on sale and thunderbird…do it do it!

  193. 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

  194. March 7, 2009

    Bryan Cintel

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

  195. 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

  196. 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).

  197. 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.

  198. 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!

  199. 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.

  200. March 7, 2009

    Eric Holm

    QOTD: Stilton and J.J. Prum Spatlese

  201. 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

  202. 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

  203. March 7, 2009

    YoungDave

    QOTD: Hunboldt Fog and Riesling Auslese.

  204. 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.

  205. 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

  206. 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.

  207. March 8, 2009

    Randy in Tulsa

    Tulsa representing!

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

  208. March 8, 2009

    Rick O'Shea

    Interesting show. Loved the cheese story!

  209. March 8, 2009

    Taylor

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

  210. March 9, 2009

    Beau Mitall

    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….

  211. March 9, 2009

    Scottie P

    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.

  212. March 9, 2009

    M

    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.

  213. March 9, 2009

    M

    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.

  214. March 9, 2009

    Ryan D

    QotD: Not really a pairing guy, actually.

  215. March 9, 2009

    Brian Thomas Clark

    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!

  216. March 9, 2009

    my2cents

    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!

  217. March 10, 2009

    Gio

    QOTD: Epoisses and Red Burgundy.

  218. March 11, 2009

    Abbe Faria

    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.

  219. March 11, 2009

    Matlock the Burgundian

    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.

  220. March 12, 2009

    MattieJ

    QotD: I’d say i’m in the 50 – 75 comment range..

  221. March 14, 2009

    wannaBconnoisseur

    Love Italian wines!

  222. March 14, 2009

    JD in DC

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

  223. March 15, 2009

    Dan-o

    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.

  224. March 20, 2009

    Dessert Wine Nerd

    QOTD: White cheddar and cote rotie.

  225. March 24, 2009

    malliemcg

    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.

  226. March 29, 2009

    yowens

    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.

  227. March 30, 2009

    tom russomano

    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

  228. April 17, 2009

    thirstygreek

    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

  229. May 14, 2009

    Lorenzo

    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.

  230. September 15, 2009

    AMM3RD

    I love the resource that WLTV has become…AMM

  231. October 11, 2009

    David Nutt

    A good story

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

    Voila: http://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 http://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.

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