Justin,

If you love the black and tan you need to try Yuengling’s it is pretty fantastic.

Adam

tever are you talking about?

thank u so much !

no friday thunder … what is going on?

QOTD – Venison tenderloin, Charolais, coarse ground black pepper kosher salt and EVOO on focaccia personal pizza. Pair with Cru Beaujolais or even Monpertuis Chateauneuf Du Pape. Can substitute venison with high quality pancetta.
ATTN – Justin and Gary, try this and happiness will surely follow.

I do, I do. I eat while I am grating. I goes suprisingly well with champagne or cava.

Ordering from Piza Hut is off the wall alright. : ) Dry wall.

Nice show, gotta love pairing cheese and wines. About time Gary gives some props to Chianti Classicos, I think they offer some of the best QPRs out there when you’re talking about really versatile food wines that can often handle everything from lighter starters to steaks.

QOTD: I rarely use cheese in cooking except in pasta of course where Parmigiano Reggiano and Pecorino rule. Earlier this year I had this funny pairing of a Finnish (!) smoke flavored Tilsit-style cheese and a Danish (!) Pilsner. The Pilsner was pretty fruity which worked very well with the smokiness of the cheese.

Speaking of beer, There are several from Brooklyn brewery’s “brewmasters reserve” line…
Local#1, local#2, sorachi ace, ect. that blew My mind. Hands on brewed by their brewmaster (Garrett Oliver) Himself. Comes in a corked liter bottle. (Brooklynbrewery.com) Cheers!

Nice little show. Always enjoy when the cheese component comes into play on WLTV. The Italian Carignane sounds fantastic – but darn it, it’s already sold out. Did Justin buy it all? 😉

GV and Justin – Nice show, good to see the fam!

QOTD: Drink Magic Hat’s “Hex” it’s their “Ourtoberfest!”

I love having Justin on the show. Please bring him back more often, maybe a once a month kind of thing. Your passion for wine and his passion for cheese always makes for a great episode. To keep things interesting maybe bring in some other items to the mix, like do a cheese with wine first and then maybe switch it up and do a chocolate or cake or cookies and wine. Could be fun, interesting, and informative. But in a nutshell- more Justin and more cheese/wine episodes.

Excellent stuff – would love to try both these wines. Would love to get more in depth info about Chianti.. especially in relation to the sub-regions like Classico, Rufina, etc.

QOTD – hard to beat simply Parmigiano-Reggiano on top of pasta.

white wine with the cheese , men!

Kind of a late response, but I am from the Netherlands and my favorite cheese is Beemster Oude Kaas. Which is some old cheese from the Netherlands. I love chopping pieces and eat it. Or slice some pieces and put it on my bread for lunch at school/lunch at home.

You should try that old cheese, real nice taste!

Good show! Carignan is typical for southern sardinia, it was brought there by the spanish.

Watch out! Sheep cheese can be very spicy!(try some older cheeses)

89/100

line of the day’ ‘this is like a chocolate brick being shoved up your nose’

GV and his bro-in-law is a good combo, enjoyable