Gary,
I use my Riedel tasting glass with every bottle I open to determine how long I should decant. Great glass for finding flaws and hidden flavors.

Favorite hamburger: Neiman Ranch beef, rare, grilled over real wood.

You had me cracking up when you pulled out the Simpsonâ??s Cup. Wow people take things serious.

QOTD: Medium Rare with blue cheese, BACON, and grilled onions

He scared the shit out of me reminding me to bid on the cup. I love this guy.

Gary- I have about 2 cases of the Ercavio Roble and drink it all the time. People think it’s a $30 wine. Our palates agree on that one for sure.

GO JETS! We often drink vino out of plastic “roadie” cups at Bears’ tailgates, no complaints yet.

QOD- Swiss cheese, toasted bun, bacon, sliced kosher dills, mustard and onion, pepper and celery salt. Oh, yeah!

Gary- I have about 2 cases of the Ercavio Roble and drink it all the time. People think it’s a $30 wine. Our palates agree on that one for sure.

GO JETS! We often drink vino out of plastic “roadie” cups at Bears’ tailgates, no complaints yet.

QOD- Swiss cheese, toasted bun, bacon, sliced kosher dills, mustard and onion, pepper and celery salt. Oh, yeah!

Gary-
If you like the tasting glass – use it!
Life is too SHORT
to be that serious!
I love whatever glass you choose!
I love the energy in this episode!
I also love the Q & A session!
Keep up the great work!!!!
🙂

Gary you are a good sport.

Burger: 1/2 lb of the 96% lean stuff or ground sirloin. Salt and pepper the meat before making the burger. Simply grill, medium rare. No cheese. Fresh sesame seed bun from a bakery, briefly oven warmed. Very thin slice of Vidalia onion. Slice of home-grown tomato (NO grocery store fake tomato, skip the tomato unless it’s a perfect tomato). No lettuce. Little bit of brown mustard. Generous dose of Hunt’s or W Ketchup (NO freaking John Kerry Heinz stuff). Slice the hamburger in half. Wash down with a nice Dry Creek Valley Sonoma Zin.

Enjoy as Gary’s Jets wax the sweatshirted bum (what ever happened to the Tom Landrys of the NFL?)and St. Brady of Foxboro.

Barbeque, bacon (ALOT) and a rediculas amount of cheddar.

Awesome energy today Gary!!!! I agree with you. Who cares about the glass? It does nothing for me either way as long as you keep it real…………as long as you don’t keep using that plastic Simpsons cup. :o) I love value wines although right now, I can’t take on anymore inventory (even at less than $10!!!).

QOD: Bacon cheddar burger with some sauteed onions (with no lettuce or tomatoes or any of that stuff)

QOD,

How do I like my burgers? First of all I like ’em big and juicy with high quality beef. No White Castle for me. I don’t mind my burgers dripping, rare to medium rare is just fine. Although I like a good bun, I’ve been known to eat my burgers open-faced or even sans bread. If I’m in a purist mood I’ll order without cheese or ketchup, just a little salt. But I also love cheeseburgers with ketchup, lettuce and tomato; or some sauteed mushrooms and/or onions.

Here are some favorite burger joints in NYC (not in any order):
Burger Joint at Le Parker Meridien
Molly’s Pub & Restaurant, Shebeen
J.G. Mellon

BTW, I do want to try that fois gras burger at db Bistro Moderne.

Here’s a good idea for an episode for WLTV. How about great wine pairings with hamburgers? Taste with a burger in hand.

QOD,

How do I like my burgers? First of all I like ’em big and juicy with high quality beef. No White Castle for me. I don’t mind my burgers dripping, rare to medium rare is just fine. Although I like a good bun, I’ve been known to eat my burgers open-faced or even sans bread. If I’m in a purist mood I’ll order without cheese or ketchup, just a little salt. But I also love cheeseburgers with ketchup, lettuce and tomato; or some sauteed mushrooms and/or onions.

Here are some favorite burger joints in NYC (not in any order):
Burger Joint at Le Parker Meridien
Molly’s Pub & Restaurant, Shebeen
J.G. Mellon

BTW, I do want to try that fois gras burger at db Bistro Moderne.

Here’s a good idea for an episode for WLTV. How about great wine pairings with hamburgers? Taste with a burger in hand.

Joe:

Yes…but what happened? A better mix of wines today!

QOTD: Blue Cheese Bacon Buger with the Blue Cheese crumbles mixed into the beef before cooking.
Toasted buns, lettuce, Ketchup (Catsup) and Mustard! HUUUUUGE Cab to go with!

Joe:

Yes…but what happened? A better mix of wines today!

QOTD: Blue Cheese Bacon Buger with the Blue Cheese crumbles mixed into the beef before cooking.
Toasted buns, lettuce, Ketchup (Catsup) and Mustard! HUUUUUGE Cab to go with!

You can’t tell me that I was the only one hoping that the link for the cup auction was for the tasting glass?

ooh, bacon. forgot about that.

Anyone been to Jackson Hole? The burgers aren’t charcoal broiled, but they have this burger with bacon, ham, sauteed mushrooms and onions, and God only knows what else. The condiments are better than the burger.

ooh, bacon. forgot about that.

Anyone been to Jackson Hole? The burgers aren’t charcoal broiled, but they have this burger with bacon, ham, sauteed mushrooms and onions, and God only knows what else. The condiments are better than the burger.

oops again, I was referring to the Jackson Hole hamburger joints in NYC. Not the place in Wyoming.

oops again, I was referring to the Jackson Hole hamburger joints in NYC. Not the place in Wyoming.

Love the glass (cup) choice. Keep the plastic cups a coming…just tip the cup more so we can actually see the wine. Hey, have a great weekend at the game. Hopefully my Chiefs and your Jets can shock everyone and play for the AFC Championship.
QOTD: Greasy double stacked bacon, mushrooms and bleu cheese with some red pepper in the meat for a little kick.

SO the other day I was talking to a Green Bay Packer fan about wine. He said: “you know, when I drink red wines, I like to hold the glass by the bowl. That way, my hand gently warms the wine and I can experience the bouquet so much better.â?

Then I was talking to a Houston Texans fan, and she said: â??When I drink a white wine, I like to hold the glass by the stem. That way, the crispness of the chill is preserved. And that is important to me.â?

Then I saw a New York Jets fan. He said â??When I drink wine, I like to hold the bottle by the neck. That way, the brown paper bag doesnâ??t fall offâ?

HAHHAHA

Go Jets!!!

Dan (in Houston)

GARY, This is EXACTLY what WLTV is all about! PLEASE do more episodes on $10 you recommend. Hell, we should have a search for the best white and the best red under $10. Or categories: Best Zin, Dessert wine, Riesling . . . who’s in?

QOD:
I LOVE
Fresh Grilled,
Home Made, Sirloin Burgers
on the Charcoal Grill
with
Aged Swiss Cheese
and
Good quality French Old-fashioned mustard
and
A1 sauce
and mushrooms.
🙂

Ground Kobe beef with Gruyere cheese and a portobello mushroom. 🙂

That, or one of the many great burgers at Bartley’s Burgers in Harvard Square, Cambridge, MA.

Give ’em hell, Gary — I liked the tasting glass and LOVED the Simpson’s cup… maybe next week you can bring a Family Guy cup? Anyway, thanks for the reminder that we are trying to take away the fear factor of wine and make it fun for us all.

QOTD: Boring guy, here… just ketchup, pickle, lettuce, tomato… but the bun HAS to be soft and warm.

Great episode!
I checked out ebay just before reading the comments section. Over $40 for a cup you got a no extracharge when you bought a building that you were going to tear down…. unbeleivable. You truely are a great sales man. I bet that you could sell a drownding man a brick. Good luck to you and the Jets this weekend.

QOD: I like to finely chop up onions and add them to the meat before I make the patty. Broil the burger with some Lawry’s seasoning salt and garlic powder. Add some Provolone and Muenster cheese. Put the burger on a lightly toasted bun covered with Cardini’s ceasar salad dressing. Cut the burger in half. Eat one half and repeat.