great episode GV… How many more lime green shirt episodes are we going to get?

Itlian food is low on my favorite cuisine totem pole…so I’d have to say everyday foods like:

1) Pizza w/ a solid fruit-bomb/high alcohol Zin

2) Italian sausage w/ any cold beer, although now that I think about it I’m salivating at the thought of a sausage w/ a rioja…

Hey Gary, Dude you crack me up, your pretty fun to watch…. I like hearing what you have to say about the wines you try, it helps me pick on what I want to buy…. And yes, I agree, you are making an impact on the wine world… Keep up the good work… You have me hooked on what you have to say next… Thanks Again…. Jon

First comment for me. A fellow worker turned me on to this site and I’ve been watching periodically for the last few weeks. At your request, here are my two cents. I’ve just missed your CKC criteria but I’m ready to pick up as much as I can so I intend to be a steady participant in responses from here on out.

Gary:

I am a recent viewer…first time commenter…and a home winemaker.

I ejoy your “for everyone” approach to wine. I also just read the discussion board thread for last night’s SF party and I could not be more impressed with the comments about you as a person. Keep up the good work…you have a new fan.

— Jerry

We tend to drink our wines without food, so when we do have italian (I’m a sucker for chicken parmesan with spaghetti), we often break into one of the ‘food wines’ we have around, often a bordeaux, but sometimes an italian.

Enjoy Greece! Honeymooned there for 3 weeks. Was awesome. The little hole in the wall cafes are the best and the wine is amazingly cheap.
(2nd post!)

Gary, I met you two weeks ago at the DC TechCocktail 1. I started watching the show last week and I’m hooked. You’re a great speaker.

I should also mention, that this show has, to a certain extent, replaced the role of Ze Frank’s the show in my day.

gv— rockin barolo bit. i’m off to purchase the massolino NOW! jett

Italian meal: Veal Saltimboca or a great Bolognese. After that, borolo is sounding good, but I think I’ll go with Brunello. May try it out tonight. I didn’t do what I was told by GV last weekend and open a great bottle. (was too busy working, I’m a musician who entertains all of you folks when you’re not workin)

I’m a shallow lurker. No, not really, but I do like free stuff. Actually, I’m just along for the ride. Whatever it is.

QOTD – Cioppino. I’d drink anything with it. Definitely red.

Italian dish? Veal cutlet pounded flat and pan-fried with rosemary, perhaps lemon, simple, and elegant, and yes, a Nebbiolo wine.

Ok, ok, I used to be a lurker. This is my first comment: great show!

I have a suggestion for helping people sort out the different styles of Barolo. Specifically, the west side of the appellation has Tortonian soil and tends to produce wines that are more perfumed and approachable. The east side has Helvetian soil and tends to produce wines that are more intense, with somewhat harsher tannings and greater aging potential. (This doesn’t completely account for the new/old world thing — after all, the three wines you tasted all came from villages on the Helvetian side, I think. Still, I find it helps me when thinking about Barolo.)

QOTD: Far too many favorite Italian foods to pick just one. If eating something that is regionally specific, I usually try to pair a wine that comes from the same region. (BTW, I have a pet peeve, not that I have ever heard you do it. Sometimes people use the expression “pizza wine” in a derogatory way. People who use the expression that way aren’t eating the right pizza.)

Gary, I think Wine Library TV is great! And you have coaxed me out of lurkerhood. Cheers!

Ok, ok, I used to be a lurker. This is my first comment: great show!

I have a suggestion for helping people sort out the different styles of Barolo. Specifically, the west side of the appellation has Tortonian soil and tends to produce wines that are more perfumed and approachable. The east side has Helvetian soil and tends to produce wines that are more intense, with somewhat harsher tannings and greater aging potential. (This doesn’t completely account for the new/old world thing — after all, the three wines you tasted all came from villages on the Helvetian side, I think. Still, I find it helps me when thinking about Barolo.)

QOTD: Far too many favorite Italian foods to pick just one. If eating something that is regionally specific, I usually try to pair a wine that comes from the same region. (BTW, I have a pet peeve, not that I have ever heard you do it. Sometimes people use the expression “pizza wine” in a derogatory way. People who use the expression that way aren’t eating the right pizza.)

Gary, I think Wine Library TV is great! And you have coaxed me out of lurkerhood. Cheers!

OK Gary, you finally got this lurker to post. For your QOTD, I would have to say osso bucco with a nice barolo, maybe something from Bruno Giacosa.

GARY!

To and fro my semi-frequent journey between my home in NJ and NYC I wound up subliminally absorbing your highway billboard advertisement for WLTV…somewhere on the GS parkway or route 78 methinks. Wine is one of my favorite beverages and I’ve always wanted to know more about it so as to appreciate and enjoy it all the more, and ever since finally visiting WLTV a few weeks ago I’ve been hooked!! Thanks for this entertaining and informative daily digest that you so lovingly provide…your passion for wine highlights the artform it really is!

I took a look at the episode where you gave us a double-time tour of THEE Wine Library…I had no idea you were an actual brick-and-mortar operation! I’m about 45 minutes from the place, so any chance I could holler for you if I visit in the next couple weeks for some advice on a few choice bottles?

Ciao for now…enjoy and be safe on your upcoming trip!!

Every decent Barolo I’ve ever drank had an aroma of dirty socks, tar, and truffles. The taste was more of the same with maybe a hint of plum and dark chocolate. Not a new world sipping wine. However, take a bite of ripe, Piedmonte goat cheese and your next sip is…well, it’s heaven. Rasberries, plum, dark chocolate. Try it guys, you’ll love it.

Ciao

Awesome episode! Ever since reading about the Piedmont and Barolo wine I’ve wanted to try one. I hope to fullfill that wish soon. I love new world fruit bombs, but I’m sure I would like a Barolo. I had a Rhone red the other day that I absolutely loved. There was a faint taste of fruit and a lot of earthy flavors. What I enjoyed the most about it was the finish. It last for SO long and made me want more.

QOTD: I had home made spaghetti and meatballs every Wednesday night growing up. It was and is my favorite meal. I don’t know how “classic” Italian of a meal it is, but it is my favorite.

Gary, TOO much information at the beginning of the show! But you are AWESOME!

Gary, thanks for taping the episodes, hope cisco is going well!

QOTD: when it comes down to it, you can’t beat pizza.

Barolo is now on my list to try.

Oh and I just got an Oregon Pinot Noir and the Mahi Sauv Blanc you rated a 93 today heading my way from your shop.

have a great weekend!

Gary, if you HADN’T sent us emails or responses while on the craper, I would have doubted your commitment and would have been sorely disappointed in you. Great episode. Is there ANY good Italian wine out there that is LESS than $50? Maybe do a Barbera episode?

QOTD: Mushroom gnocchi with Chianti Classico Riserva. Might not be the right pairing, but, well, I like it. Don’t really care if I don’t impress Decanter. Also, chicken piccata with pinot grigio. There. I took care of reds and whites. Geez, sounds like the War of the Roses.

PS – Still waiting on you to carry the 2×4 and do Hacksaw Jim Duggan dance.

Enjoyed watching this ep, even if a day late. Was in SF doin’ something yesterday…

first time viewer and poster…..excellent episode on barolo. i agree with you gary – it’s tough to find a bad one if you’re willing to spend the cheese.

QOTD: A ribeye and Panza!

GV, First time poster but a long time in store shopper. I finally get to tell you that you should not have put the damn cheese area in your store. It stinks, literally! Hehe. I miss the Cali wall!!

Bo

Liked the Barolo review. I don’t know the Italian wines well enough, although I have consumed a fair amount of Barolo’s and Brunello’s with friends who are Italian wine nuts. Now I know a little more about Barolo’s! Thank you! Is there an eposode on Brunello’s? Have you discussed a comparison? Bill

I know almost nothing of piedmont but am inspired to seek its wines out!!! QOTD: Gnocchi w white truffle oil. Simple but So, so, so GOOD!!! I’d probably put it with a white burgundy/chard but maybe a little barolo action might work out.