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.

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

Love Italian wines!

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

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: White cheddar and cote rotie.

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.

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.

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

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

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.

I love the resource that WLTV has become…AMM

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.

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

qotd: Comte cheese with wines from the Chateau-Chalon appellation

90/100

line of the day – ‘TO for the Jets?’

Solid episode – cheese looks delicious