EP 919 QPR Italian Battle


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We have a head to head with an inexpensive Chianti Classico Riserva and a great Sardinian red that both got big marks from Antonio Galloni. How do they stack up?

Wines tasted in this episode:

2007 La Maialina Chianti Classico RiservaChianti Classico
2005 Santadi ShardanaSardinia IGT

Cheese mentioned in todays episode.

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@gourmetlibrary.com)/

Links mentioned in todays episode.

Latest Comment:

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luca bercelli

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

Tags: cheese, chianti, red, review, wine

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  • Anonymous

    Justin,

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

    Adam

  • Anonymous

    Disqu is fu*king it up worse than uhsual today.

  • Anonymous

    tever are you talking about?

  • Anonymous

    @randel, trying to respond to posts bit disqu is not letting me reply to anything.

  • http://www.garyvaynerchuk.com garyvaynerchuk

    thank u so much !

  • http://www.garyvaynerchuk.com garyvaynerchuk

    I will always do what I need to do :)

  • NY Pete

    no friday thunder … what is going on?

  • http://twitter.com/Newtype2001 Dan “On Tap”

    WTG Justin! Love the rapport you guys have. I must try some Shardana.

    QOTD: I don’t have any off the wall uses, since I usually enjoy it by itself or with wine mostly. Love me some fresh caprese. Otherwise, sautéed onions and gruyere either in an omelet or on top of a burger. My wife also makes an awesome mac and cheese with some interesting blends.

  • Anonymous

    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.

  • Anonymous

    Liquid honey? What’s that? I thought all honey was liquid.

  • Anonymous

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

  • Anonymous

    Dude, free show that is ( let’s all face it ) is better than a thing on TV. Do whatever you feel like. I’m just along for the ride.

  • Anonymous

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

  • http://www.stockmansridge.com.au Jonathan Hambrook

    Another fun episode you guys get on well!

    QOTD: You know… nothing better than a grilled cheese sandwich! Massive fan of the cheese… i like it to speak for itself and be the star!

  • Anonymous

    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.

  • Anonymous

    happy birthday….again. :)

  • Anonymous

    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!

  • Anonymous

    Bah, looks like I didn’t get the last two Shardana’s after all. Got the dreaded out-of-stock email. Order some more, GV! Pretty please!

  • Anonymous

    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? ;-)

  • Anonymous

    QOTD – not too much cooking with cheese, but I do like cutting it up into small cubes and enjoying it as a snack while watching TV and drinking some wine or beer…

    Finally got an official disqus account – had to find a way to get a username close enough to Phil G…

  • Anonymous

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

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

  • Anonymous

    Way to come back on this show. You “Brought It”, Thanks I really want to get into more Italian wines. Maybe it was the Bro Inlaw that helped “Bring It”. Faith is restored!

  • Anonymous

    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.

  • John__J

    Always nice when Justin’s on the show
    qotd1: I’m no cook, I just have it w wine
    qotd2: Xingu black beer outta Brazil is a good one

  • Anonymous

    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.

  • Anonymous

    Great show! I love good wines like these with nice cheese. It’s tougher to pair than most know, but when it works well…WOW!

    QOTD: Great cheeses should be consumed and enjoyed as is. The only “crazy” stuff I do with cheese is not such good cheese (American).

  • http://chocolatetv.anderschokladprovning.se/ AndersN

    white wine with the cheese , men!

  • Anonymous

    qotd: Blue Cheese, Polenta Lamb Meat Balls!

    Today I did Lemon Garlic Dressing Romain, Feta and Steak

  • http://twitter.com/dbuizert Dennis Buizert

    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!

  • Anonymous

    Good episode, sorry I am so late, been a little crazy at both jobs. Lots of training right now and little time for computer play.

    QOTD – Really enjoying just matching wine and cheese right now. Nothing wild and crazy, just learning.

  • Anonymous

    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)

  • fat chef

    Perfect timing on the ending. I am laughing my ass off!! The sound of the camera shutting off/LOL!!!

  • luca bercelli

    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

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