So where are my friend’s comments? 3 of them called me to tell me they wrote in already, but nothing is showing up?

So where are my friend’s comments? 3 of them called me to tell me they wrote in already, but nothing is showing up?

On a similar topic, I would love to know what people’s favorite “spaghetti and tomato sauce” wine is.

loved the pairings…i envision a lot of these episodes to come, can’t wait. i think it’s fair to say that i might just be the biggest wltv’aholic’ as i refresh nonstop in anticipation each day!

OK. My sister “Jaye” woke me up to make me watch your program so she could get free shipping on her next wine order. Very interesting program. Wines are expensive in the U.S.!

QOD: Big Cali Cabernet w/ a nice Rib Eye or NY Strip.

Favorite spaghetti & tomato sauce wine: Montepluciano D’Abruzzo, or generic Chianti Classico.

Vote for Party location: NYC or NJ.

Great episode! I hope there are some more pairing episodes to come, as I think it’s interesting to see how different palates approach the topic of wine and food pairing. My favorite pairing: steak and roasted red potatoes with a big Cali Cabernet.

My good friend Cameron Porter recommended I come and take a look at this, and I’m glad I did! A brilliant idea brilliantly executed. I could watch it all day.

Hjordis told me about WLTV, now that I came to see it I am happy that I did. Very interesring.

Renate

Hi Gary, I’m a first time viewer, Cameron Porter recommended I come here, this is really exciting, and very entertaining.
Thanks!

I’m a first time viewer, my friend Cameron P recommended I come here. I must say, this site has me hooked.

A Big Cali Cab and an Aged Porterhouse has got to be the best!!!!!! Great show!! You should of did some Manchego with Rioja… I find that to be a great combo.

Nothing like a filet mignon and a bottle of cabernet

Did someone say UFC? HOLLA.

I’m a first time viewer. Cameron P told me to come here and boy, was he right.

It would be great if you could write out the name of those cheeses. Especially the specifics on your Gruyère and the three-milk cheese.

Domaine Cazes in the Languedoc makes a nice little Muscat that tastes great with Charentais melon in the summer.

By the way, the green background is really working out well, makes everything seem much more vibrant – I love it! Oh and whatever happened to pronouncing all the wine names correctly?

excellent episode. a 98 for certain. the background looks great. the birds were singing and the colours look great and either that change has affected the lighting or you guys have actually changed the lighting and this gave the effect that you were outdoors. good colours, not the washed out bland office setting with typical bland colours and typical bland tabletop. you know what, it complements your persona. it looks mature but with your irreverant energy and entertaining delivery. i mean really, should the deer be freshly hit by me or can i simply use day old roadkill?? 🙂

and qod: i’m hooked on baco noir, especially at this time of year, with a nice pot roast, a barbecue steak, or even just a pizza. henry of pelham or pelee island being my faves for baco noir.

Excellent idea for an episode, one I thoroughly enjoyed.

Four different tastes of the Wegeler, only one spit. Don’t think I’ve seen that before!

I liked the picture of the label in the upper right hand corner.

Brandon- I am absolutely an addict. Watch every episode, and get nervous when I have to wait until 8pm to watch- I worry that a message will appear from Gary that says, “sorry guys, no episode today”.

Favorite paring: my death row meal is simple- a big fat steak and tannic, complex California cab. Mmmm.

Thanks for all you continue to do. Getting excited for #100!

Gary:

I am a new WLTV viewer and my good friend Chris Stanisci called my attention to it. Thanks for the free and informative episodes and for posting the spreadsheet. By the way, I agree with Chris that the Vanerfavs should be the focus.

Gary-
Wine and cheese – excellent!!
Please do another wine & cheese episode soon.
Please loose the lime green background.
I have been hooked on WLTV for along time.

Susan

Two insights today, Gary:

1) Does Robert Parker give 90+ points to EVERYTHING? “Pineapple Slurpee…K-Mart Snack Bar…91-Points Parker”.

2) The label in the inset is great. This may also be a way for you to show the viewers the color of the wine. Pre-pour a second glass, and show it in the inset with a zoom-in.

QOTD: Serrano ham. Great with any wine!

GV —

Why do I feel like I just watched someone eat his dinner? Great idea for an episode–like you, I could dine on wine/cheese every night. I learned in a wine class that it’s the protein in cheese that helps mellow tannins, making it such a good combo. Also a reason that big bold reds go so well with steak.

Oh, and “Hit a deer on the road, let it fall down, throw a bunch of cherries on it”? Gotta be a Top 5 WLTV description…

Rick

Gary,
Love the episode, thanks for showing off Wisconsin cheeses. GO PACK!

I was watching with the kids tonight and they said you owe a quarter. We charge a quarter for chewing with our mouths open. So Connor and Olivia want to know where their $0.25 is??

Count me among the throngs that ChrisStan just turned on to WLTV and the numbers are growing exponentially as you read this. You should send him a boatload of t-shirts and let the king of the spreadsheet work out the distribution. Keep up the good work.

Gary…if I didn’t know better, that green screen will allow you to superimpose images. Man, I can’t wait to see you place yourself in various movies and locations.

I like the insert of the label in the top right corner. Nice way to keep tweaking the format and presentation. Great expansion of the format today with wine and cheese. I, too, love cheese. I can’t say that I’ve used the expression “epicurean experience” lately…nice work!

Gary, did moving from one cheese to another affect your palate at all? I find that moving from a goat cheese to a hard cheese can throw my taste off a bit because the goat cheese coats my mouth more than hard cheeses.

Favorite pairing…ummm I have a few…Zin and dark chocolate…Sparkling/Champagne and eggs…Syrah and just about anything…Pinot Noir and Turkey…Riesling and Indian food.

Matthew

Gary…if I didn’t know better, that green screen will allow you to superimpose images. Man, I can’t wait to see you place yourself in various movies and locations.

I like the insert of the label in the top right corner. Nice way to keep tweaking the format and presentation. Great expansion of the format today with wine and cheese. I, too, love cheese. I can’t say that I’ve used the expression “epicurean experience” lately…nice work!

Gary, did moving from one cheese to another affect your palate at all? I find that moving from a goat cheese to a hard cheese can throw my taste off a bit because the goat cheese coats my mouth more than hard cheeses.

Favorite pairing…ummm I have a few…Zin and dark chocolate…Sparkling/Champagne and eggs…Syrah and just about anything…Pinot Noir and Turkey…Riesling and Indian food.

Matthew