QOD: Gary you’ll be eating cereal on top of a pile of dirty clothes if you come over my house.

BTW, You should sweeten the contest a bit. Make it so you bring 1K of wine and HAVE to wear the winner’s fav team jersey (ie. No Jets).

Gary nice episode these are some wines i can actually buy 🙂 I will try to get a video going so that i can submit it but i cant promise anything.

QOTD: A nice steak cooked on the webber grill. Yummmmm

QOTD: Lutefisk, wild rice, and a some green jello with pear inside on a slice of iceberg lettuce. Hotdish would also do.

Another great show… I get real VALUE from these and pass you on to my west coast friends.

QOTD OK If I win this contest, I bring in one of our local chefs in Cannon Beach from the cooking school…EVOO …( htpp//:www.EVOO.biz/ ) to show you how Lamb lolipops and duck is done to perfection. On a scale of 1 to Gary, Bob comes close to Gary in showmanship and fun.

Of course if you were to come all the way over to the “other coast” we would have to make sure you stayed in luxury at The Ocean Lodge. (I provided a link … hope this wont sway you in any way).

GO Seahawks and Northwest wines … by the way, it seems all your wines have bones? Is that like having a worm in that mexican wine?

Maybe a steak and chicken combo. Bone-in Ribeye and Beer Can chicken!

Wow, first off great show as always GV. But, as many others have said, I am very surprised by your thoughts on the Di majo. Granted the 2004 was better than the 2005 (but I think in an earlier episode, you did not like the 2004 either). But I found the Di Majo Norante to be one of my favorite Sango’s out there. It is my go to pizza and pasta wine, tasting more like a $15-20 bottle than a $7.

I wonder if there is some serious bottle variation going on there…

I fear cat pee!!!

GV,
I am in complete agreement on the Di Majo. Bought a few bottles from WL based on the Parker score, and was completely underwhelmed as well. Nice episode, keep up the good work.

OK Gary, with this comment I am officially no longer a lurker! I have been watching these episodes for about two months now and I must totally admit that you have definitely guided me to better wines than … well … let’s say better than those I have been guided to locally. Your enthisiasm is infectious, I mean, I don’t follow sports, don’t even have a TV, but you make me feel like I’m really missing something … how the hell do you do that? Thanks for what you do. I’m a fan. Merde, I’m even starting to order wines from the Wine Library, and I must honestly say that it’s worth the shipping charges to have the crappy wines weeded-out for me. My palate is improving, but I gotta say that I don’t always smell or taste all that you perceive … damned fun trying to, though. Describing what I smell and taste is still tough for me … guess I’ll have to keep smelling and drinking … jeez, I may even watch a football game this weekend!

It’s amazing how I actually get excited about cat pee and puppy poo in my wine. I love this guy!!!
QOTD: Surf and Turf!! Lobster and Filet.

Loved the Madiera. Great info on this type of dessert wine.

I enjoy a great meal with my wines.
How about this for dinner: Don’t eat for a week beforehand
Starters; Pan fried Asiago Cheese chunks – excellent with any wine try it.
Appetizer: Steamed dumplings with a smooth white
Salad: Garden Greens
Main courses:
Ginger Tomato Shrimp with a smooth pinot or zinfandel
Stir fried spinach followed by
Barbecue Grilled Angus Porterhouse with a solid full bodied Cab
Roasted asparagus
Multi-grain fettucine with fresh parmesan (the real stuff)and butter
Dessert:
Flan – with a nice semi-dri desert wine

QOTD-
We’d do it Tuscan Style-
Lardo & Bean Bruschettas
White Bean Soup W/ Pancetta
Caprese Salad
Picci w/ Wild Boar Bolognese
Bisteca Fiorentina
Hazelnut Gelato

QOTD: Foie Gras toast with pear reduction and chornicons
Spanish potato omelette
Buckweat blinis with salmon roe
Endive, roquefort and walnut salad
Paprika grilled prawns
Seafood paella
Cheese platter

JoeinLA: champers with the oysters, whites with the mussels & lobster, sauternes with the foie, reds with the salmon and the veal, think pinot with the salmon and something bigger with the veal. Hey, my menu is adjustable. Want all big reds? I’ll change the food 😉

Top 100?

Sadly, I don’t have a video camera, so I won’t be submitting a video. Nor will I be winning the contest. But if I DID win, I would ask my wife what the best thing she can easily make, and then I’d tell you.

Trust me…you don’t want me anywhere near the kitchen. Have a good weekend!
T

GO BEARS!!!

Nice menu, Carlitos.

QOTD…what wine goes w/a PB&J?

QOTD: Corn dogs and Chili 😉

No way I’m cooking 🙂 pack the wine in the limo ’cause we’re going out on the town baby!

QOTDâ?¦what wine goes w/a PB&J?

Comment 93: By Lb in KS on April 6th, 2007 at 1:43 pm

Beaujolais-Villages. Seriously.

Gary, thanks for doing an episode on value wines.

Dear lord.. you folks need to post some of these recipes on the forum, PRONTO.

99…

100!!!

Come on ya dern lurkers. Da Wine Guy deserves 3 digit comment posts.

Lars