…But where was your Viking Hat?!?!?!?!?

Speaking of wine and food pairings, I found this article to be on point:

Football season is here, which means lots of couch time and snacks from a bag. But even junk food deserves the right beverage (and it doesnâ??t always have to come from a can). Here are some match-ups to try this Sunday:

Sparkling Wine with Potato Chips
Often underrated as a food wine, the refreshing bubbles in sparkling wine cleanse and sharpen the palate. Here, bubbly cuts some of the potato chipsâ?? salt and grease. Try less-expensive Cava or Proseccoâ??no need to break out the Champagne (unless your team wins, of course)!

Sauvignon Blanc with Chips and Salsa
A match made in food heaven, Sauvignon Blancâ??s zingy crispness pairs so well with the acidity in a tomato-based salsa. Serve the salsa with lime-flavored tortilla chips, and seek out New Zealand Sauvignon Blanc, which is known for its lime notes and bracing acidity.

Chardonnay with Buttered Popcorn
Chardonnay is often low in acidity, with lots of rich, buttery smoothnessâ??a fantastic match for a big bowl of buttered popcorn. A bottle from Australia and California is usually a safe bet for a smooth, easy-drinking Chardonnay.

Rioja with Cheese Curls
Spanish red Rioja is typically low in tannin, with fresh berry and plum flavors. It also pairs well with the cheddar cheese flavor in cheese curls. Look for light, easy-drinking Riojas from Spainâ??s Alavesa region.

Cotes du Rhone with Pretzels
Red Cotes du Rhone wine offers ample fruit and a bit of earthiness. Grab a bag of thick, rustic pretzels, and a bottle of this Southern France winner, and get ready for kickoff. Look for basic â??Cotes du Rhoneâ? on the label for the best bang for your buck.

MarcT..

Just type in the URL, or copy and paste it.
I think you need the http: or at least the www
I’ll run an experiment:

http://www.winelibrary.com
tv.winelibrary.com
http://tv.winelibrary.com

B

Gary,
A groundbreaking episode – Great job. I can think of nowhere else where one could go on the net and see tastings and ratings of wine and cheese alone and together. I thought the right top window view of the wine labels was an excellent touch and an improvement. Is there any way to make it a little larger? Gary, repeating my comment from yesterday, and it appears there are more commenters against it than for it, please lose the green backdrop, especially if its only purpose is aesthetic. It is not a neutral color, and in particular affects the appearance of the white wines. QOTD: I agree with one of the other commenters that it is like trying to pick a favorite child, so I won’t. Filet Mignon (preferably with a side of onion rings) and Cab is an all time classic. Rubbed and grilled lambchops (or garlic and rosemary rack of lamb) with Shiraz (or CDP, or Hermitage). Fois Gras with Burgundy. Marinated and grilled Sea Bass over mushroom rissotto with white Burgundy or Sancerre. Thai food or sushi and nosebleed levels of wasabi with Rose Champagne or Riesling. Port with dark chocolate, or a few puffs on a MonteCristo cigar. ‘Nuff said.

Julia..(my sister’s name!)… you ask a great question. I have been a huge fan of Rhones and Australians. Watching WLTV has definitely pushed me to try different varietals. I chose the Montenovo Godella based on Gary’s recommendation and served it at a reception my wife and I had a few weeks ago, along with an unfiltered Chardonnay by Travis. (The Travis was not featured on the show, but it’s a movement for me because I prefer reds.)

I think that’s why this episdoe was so good for me. I would like to think that I always try to pair wine to what I’m cooking or eating. I think, watching Gary, that I was pairing much more “traditionally,” if you will than I may have previously acknowledged.

Viva WLTV!

Gary – Your comments about the deer and the knife reminded me of this scene during Goodfellas:

Tommy: “…Anyway, that reminds me, Ma, I need this knife. I’m gonna take this, it’s okay?”
Tommy’s Mother: “Okay, yeah”
Tommy: “I just need it for a lttle while.”
Tommy’s Mother: “But bring it back. You know?”
Tommy: “Well, the poor thing, it got– I hit him and this, uh– We hit the deer and his paw– What do you call that?”
Tommy’s Mother: “The paw?”
Tommy: “The paw, the…”
Tommy’s Mother: “The foot.”
Jimmy: “The hoof.”
Tommy: “Yeah, the hoof got caught in the grill and I gotta, I gotta hack it off.”
Tommy’s Mother: “Ooh.”
Tommy: “Ah, Ma, it’s a sin, I can’t leave it there, you know.”

Cool episode. In response to Brandon M, I guess I am pretty close to being a WLTV “junkie”. I travel a fair amount on business so I need to play catch-up at the end of the week a lot, but I watch all of the ep’s. As far as the QOTD, I can’t think of any particularly unique or interesting wine/food combo’s to relate but I did have an amazing experience a few years back. I was out to dinner at a BYO with friends on New Year’s Eve and we had decided to go (relatively) high end with the wine. I had purchased two bottles of 1990 Pommard from WL on Dennis Iavarone’s rec (Gary’s Burgundy guy-is he still there, Gary?). When they were opened, they gave off some downright nasty “barn-yard” aroma’s with a little skunk cabbage thrown in for good measure. Man, I was in full panic mode, both over the $$ I had laid out and the prospect of trying to drink this stuff. After about 20 minutes in the glass, I gave it a try and it was at least drinkable. I then tried it with a bite of food, don’t even remember what exactly, and it was like being electrically shocked! The reaction between the wine and the food was that dramatic, and that good. Awesome.

Julia,
To answer your question:
Gary influences my buying decisions to some degree although I try stick to my own agenda when buying wine (well, except impulse buying while in the store, which happens too and I canâ??t help it).

As much as I respect his opinion, honesty and experience, there is such thing as my personal taste.

Also, donâ??t forget that he is not an independent wine critic and his job is to move the inventory (I may get for this).

For cheese I can recommend the best place that city has to offer:

Murrayâ??s cheese on Bleecker http://www.murrayscheese.com/

Fine Print:
I am not associated with Murrayâ??s in any way, just shop there.

Murray’s claims to be the oldest cheese shop in America…..its totally false. The Alleva Dairy in Little Italy started in 1892. Eugene, I have had btoh Murray’s and Alleva’s…..The Alleva Dairy is by far the best cheese around. The mozzarella and the ricotta are the best there. They’re the absolute best!!! Everyone out there, give them a try….you will NOT be disappointed.

-Stallion

Murray’s claims to be the oldest cheese shop in America…..its totally false. The Alleva Dairy in Little Italy started in 1892. Eugene, I have had btoh Murray’s and Alleva’s…..The Alleva Dairy is by far the best cheese around. The mozzarella and the ricotta are the best there. They’re the absolute best!!! Everyone out there, give them a try….you will NOT be disappointed.

-Stallion

To answer my own question, I have been buying & trying new varietals (like the godello, which I loved, but also those GV hasn’t touched on).

Eugene: Oh, I know Gary has his own (strong) opinions, and we may not agree always with them. And, he is a consummate businessman. But, 1) knowing his opinion doesn’t mean I will necessarily agree with it, 2) I buy wines locally a lot of times (sorry Gary), 3) watching has allowed me to understand in general more about wine tasting. Thanks for the Murray’s tip, btw! I have meant to go there for a while, and will check it out soon.

Just wanted to add that, using the handy-dandy spreadsheet, I have determined this episode’s 2004 Razon Valsacro is so far GV’s highest rated, lowest priced wine reviewed. Thought that might be of interest. Cheers!

To answer my own question, I have been buying & trying new varietals (like the godello, which I loved, but also those GV hasn’t touched on).

Eugene: Oh, I know Gary has his own (strong) opinions, and we may not agree always with them. And, he is a consummate businessman. But, 1) knowing his opinion doesn’t mean I will necessarily agree with it, 2) I buy wines locally a lot of times (sorry Gary), 3) watching has allowed me to understand in general more about wine tasting. Thanks for the Murray’s tip, btw! I have meant to go there for a while, and will check it out soon.

Just wanted to add that, using the handy-dandy spreadsheet, I have determined this episode’s 2004 Razon Valsacro is so far GV’s highest rated, lowest priced wine reviewed. Thought that might be of interest. Cheers!

I too have been trying new wines recomended on WLTV

I doubt GV uses WLTV just to move inventory, from the bottles on WLTV that I have tried for the most part gary has been right on. I even recall a few episodes where none of the bottles tasted were recomended.

I dont mind the green background, like others have said above it probally will be used to serve a greater purpose at a later date

Here is where the BEST cheese is:

http://www.allevadairy.com/

Brandon,

Let’s face it, Gary is no fool! He knows the power of marketing through the vlog’s, and the importance of repeat customers, but I believe that he’s sincerely trying to provide knowledge to his viewers on something that he is passionate about. He’s not that good of an actor!!! Sorry Gary no offense, but your not. I also think that as much work as it is to do these videos every day, the novelty and excitment would have worn off long ago if it were just a tool to move inventory.

Gary – You’ve got a couple of bottles for sale made in the Bien Nacido fruit (one of the top spots in Santa Barbara). I’d like to hear your thoughts on them.

Ist thing… Best location for WL party is Newport, RI. Beautiful that time of year and could be held at one the grand mansions. Plus it has an easy to navigate airport, Green, just 30 minutes away. Biggest plus, it’s only 40 minutes from my home in MA where I can’t get wine deliveries.

2nd thing… have not missed an episode since #1, so figure if that’s addition or not.

3rd thing… a blazing fire with a wedge of gruyere nestled up to it, some sliced crisp apples, crusty bread, a very nice Chablis with your best friend(s).

mystery of the green wall. GV your sooo tricky.

CAN’T WAIT for the 100th episode!!
I work for WS and I am hooked.
You’re a star Gary. Too bad you’re hitched.

If Gary is doing the show daily solely to build a loyal customer base, then he hit a home run. I, personally think Gary has quite a bit of business acumen, but I think doing this show five days a week speaks to Gary’s love of wine and customer service. Besides, let’s be real…Who runs a web-based business and doesn’t love web traffic? I have my own (personal) website, and I love it when I see spikes in unique visitors.

To answer Brandon’s question from the first post, I am hooked. I tell everyone I know that’s into wine or just curious about this site. I’ve told all my friends in the tri-state area to visit the store, and I haven’t even been there.

There’s a great wine shop here in DC that has very helpful staff and owners, like Gary. It’s a place that makes you want to come back, push your taste envelope…and, yes, spend your money. Keep doing what you’re doing Gary!

Stallion,
Thanks for the tip on Alleva. I will make an attempt to go there one of those days.
As for Murrayâ??s, they donâ??t make neither mozzarella nor ricotta and they donâ??t hide this fact

Brandon,
I truly believe that Gary is not doing WLTV just to move inventory. He is doing it to move inventory Big Time. Just kidding.

He is a true wine geek, sorry- enthusiast, and doing this blog to express his passion, to share it with ungrateful crowd but in the same time heâ??s selling stuff.

Not that anything wrong with that.

Read WSJ article about Gary. After talking about some wine he sold I forgot how many cases of it.

Kudos to him for educating people and promoting his business in the same time.

I dont know if anyone has said this before, but in addition to an episode on heat, there should be one about odors. Leave a few different wines (natural cork, synthetic, screw top) in an airtight box with some kind of odor (or several different odors with small and large molecule sizes) like dried mushrooms, vinegar etc. Then, youd leave another box with the same wines and no odor. Wait a month or two and then try them out side by side.

How about a beer episode?…you guys have an amazing selection there, but I am too afraid to try all of it.

as far as food pairings:
bloody grilled lamb chops and dark red wine
paella and a rioja

QOD: A 1 1/2″ thick cut of homegrown angus/hereford beef, marinated in a secret recipe, seared, then charcoal grilled, (with a little hickory smoking going on at the end) out on the deck, listening to classic rock and drinking a beefy red (from WL). Oh man…I need to go thaw out some steaks!!!

Does GV do all this just to move wines? I don’t think so, but so what if he did? He certainly isn’t in business to lose money. I have not been dissatisfied with any of my purchases. WL has been cheaper than shopping locally, plus there is a very limited selection here, so I’m able to try wines that have never been available to me. The only wine I was unhappy with was a ’04 Falesco Vitiano that I purchased because of the WS 90 pts and the $8.00 price tag. Gary tasted it (after i received it from WL) and, too late for me, gave it a big pass…”stinky jock strap…. a waste of time”.(EP # 76) I agreed.
Look at all the friends he has made ….junkies, Gary groupies, whatever we are. It wouldn’t be in his best interest now to try to palm sub-standard wines off on us, the faithful. We’re getting more wine savvy and its all Gary’s fault! Keep on keepin’ on, Gary!

Lynne — You really ruined the mood of that great steak you described by using the word “thaw”…

Tim F, nice job w/ Goodfella’s dialogue although the best part of that scene is when they’re all looking at the painting and Tommy says, “I like this one…one dog’s looking east, the other’s looking west, and this guy’s saying, ‘What do you want from me?'”. BEST MOVIE EVER!!

How bout this from the famous “Bar Scene”?

There was Jimmy and Tommy and me â?¦ and there was:

·Anthoney Stabille, â??How ya doin?â?
·Frankie Carbone,â??Que se disce, Bon so vaâ?
·And then there was Mo Blackâ??s Brother, Fat Andy, â??How ya doin, buddy?â?
·And his guys, Frankie the Wop,â??Stayin outta trouble?â?
·Freddie No Nose, â??Hey pal, how ya doin?â?
·And then there was Pete the Killer, who was Sally Ballsâ??s brother, â??Hey, I took care of that thing for ya.â?
·And then you had â?? Nickey Eyes, â??Whatâ??s up, guy?â?
·And Mikey Franchese,â??love that guy yea, wanna see himâ?
·And Jimmy Two Times â?? who got that nickname because he said everything twice like, â??I gonna go get the papersâ?¦get the papers.â?

Gary, A new MILESTONE, the first time ever at 150 comments….how great is that GOODFELLA’s dialogue….I know you love it…..do I get a prize for being 150th?