Great episode love love love Barolo! In fact Barolo, Barbaresco, and Burgundy are my fav’s.
QOD Osso Buco is my favorite dish. I wouldn’t eat veal for year for moral reasons and after trying a bite of my mothers osso buco I went over to the dark side. Pared with a nice Nero d Avola it is fabulous!

QOTD: I’m not so big italian food fan. But I like some products of italian gastronomy. Especially the italian cheeses. Mozarella is awesome.

P.S.: This is the comment #300 🙂 Is that a new comment peak?

Gary, fun episode, barolo is my better halfs favorite.
QOTD Lasagna

Another great episode Gary.
QOTD: Osso buco alla milanese with anything red…

Greetings Mr V!
Amazing the vim and vigor on the second take! I really must try a Barolo sometime; I just have a really hard time shelling out that many bones…
QOTD slightly pan crisped potato gnocchi with braised duck and fresh herbs

Thanks again. Best regards, Tom

Thanks for talking about Barolo today. I’ve never tried that varietal, but I’m excited about trying anything new, so I definitely want to check some out.

QOTD: Our (my fiance’s and my) favorite Italian(ish) dish is my homemade pasta: the sauce has fresh tomatoes (usually Roma), artichoke hearts, basil, olives, fresh cracked black pepper, salt and sometimes spicy red pepper. We actually haven’t found the wine yet that pairs perfectly with this dish. Anyone have any suggestions? I’m just starting to *really* learn about wine and wine pairing, and I’m very open to ideas. Email cam [at] benandcam.com. 🙂

I have only had one Barolo because they are so expensive. I am heading to Italy at the end of the month and will try and find some that should be a little cheaper. More looking forward to Brunello and Chianti.

QOTD- My wife makes a killer eggplant bolognese that I crave these days. I could also go for Gnocci (sp?). As for wine, Campagnola Caterina Zardini Amarone 2001 is also around $40 but it rocks my world.

As for you responding to emails on the pooper, I hope my spyware blockers also work on germs!

Loved the Barolo episode. Have you had the Massolino Parafada 2000? I have a bottle and would hate to sit on it and then learn its past its peak, but since I only have 1 bottle dont want to pop it too early.

Second question for you. Did you rate the wines the same during the 2nd taping of the Barolo episode or did they change for you? Did you taste different wines?

QOTD: Veal Saltimboca, Veal chop, Lamb chops scottadina (all of those when eating out) or my chicken parm which I know is more American than Italian. I generally like wines from the nebbiolo grape, so if I am dropping the cheddar then Barolo otherwise a langhe. Also the spaghetti carbanara at Otto with Kaid Syrah is a personal fav. Ok that was a lot more than just 1.

56 Bones… may be worth a try, haven’t had any Barolo’s but am heading out to my local wine merchant to seek out a bottle…. and a nice osso bucco to pair it with…

Great eye on the Barolo episode. The $50 bargain take is right on the money!

QOTD: Oh this is a tough one as my wife is such a great cook, but here we go:

#1: my wife’s lasagna with sausage, paired with Chianti Classico

#2: my wife’s Osso Buco, paired with an enormous Napa Cabernet Sauvignon, like a Shafer, Staglin, Pride Mountain, or Steltzner Barrel Select Reserve.

Gary, want to come over to Marlboro, NJ for dinner?

Great show G,
Are there’re any good Barolos that are more affordable (20-30US$)?
You guys are lucky in the US where wine is affordable… In Quebec, only the governement has the right to sell wine (SAQ stores; so no competition but a monopoly) and, in addition, we pay a shit load of tax on wine. For example the 1999 Brovia Barolo Rocche that you featured for 56 BONES sells in Quebec for 95 Can$!! (note that 1 Can$ = 0.94US$, so 89 US$)…In general, in Canada we pay 50 – 60% more for our wine than in the US 🙁 But we still drink it like fish, anyways…
QOTD: nothing beats wood oven pizza, sprayed with ultra virigin (slightly hot) olive oil with a good bottle of Chianti classico..
Cheers,
Grapedigger – Montreal

Still catching up G,
QOTD: I know this sound very cultured but I am a sucker for a real pizza. I would almost pair any good old world style wine with it.

I love all Italian wines…especially when you first open them and each 1/2 half hour afterwards….I think the 1997, 1998 (Classic vintage) and 1999 (Another classic vintage) and even the 2000 (Although you can drink them much younger) all get better with time and if you don’t like them at first try them with food…..It the whole lifestyle that the Italians live….Chianti (W/Pizza), Dolcetto…..you can’t go wrong….And by the way the Patriots are looking like the front runners this year…Payton who???

QOTD…Chianti with homemade pizza or Barolo with a nice medium rare steak

Wow, great episode. Obviously I really love Italian wine but I’ve tried a few high scored barolos and have found them to be simple and dissapointing. I’m going to seek one or two of those out and hopefully it will change my tune. I do love barbera and dolcetto, and even nebbiolo d’alba sometimes. QOTD: Rigattoni with a chunky homemade marinara sauce with spicy italian sausage and romano cheese. Goes great with a riserva monsanto chianti.

i am leaving comment – not because i want free stuff – but rather – i want to make oprah look like a scrooge. hate oprah but love gv.

ONE MORE COMMENT–

First off, I only HOPE that I’ve had the priviledge of being responded to while you were “taking a poop.”

THAT being said, I gotta say that I am PROUD to have been a WL fan and a member of the CKC for about a year (until I graduated about 2 weeks ago). Thanks for giving me an outlet for my interest in self-education on the vino while all my friends just think I’m a wine nerd…

U know I like this. Just the Nebbiolo (whatever it’s called) does it all. I think I feel the same about 2000, that is: being afraid of 2000. I have some bottle down and I just fear opening them because of the possible dissap. I have some Produttori del Barbaresco Asili Riserva 2000 and last time I opened one it just not did IT. It looked indeed as if the beautiful, yet up-front fruit, got mellow and shaky. Still a nice wine, but a bit flimsy, smth you do not really expect from a Barbaresco. There was still a lot of Shii Take, some dried wild strawberry, rose petals, a little cocoa powder and some Turkish delight, but it lacked control and drive. Pity.(Seems to be my bad-wine-week, u now like a bad-hair-day).
QOTD: that’s the most difficult question you ever asked. I can’t choose. I’m terribly fond of a fine Fritto Misto (with some crisp verdicchio) or Branzino (fish with some nice Greco di Tufo) or Tagliatta di Manzo (with a nice Sagrantino di Montefalco or Rosso Conero) or just some Torta’ll limone (with a Picolit). Whitin five weeks I am back in Italy … can’t stand the wait.
Have a nice stay in Greece and (sure I don’t have to say that) try all Greek wines you come across, even those with the most awkward names. Rhoditis, Moscholifero, Xinomavro, … they all sound like terrible diseases, yet …
C ya,
t.

Gary,
Great that you did a Barolo episode, that’s what I opened for Memorial Day weekend.

QOTD: I love my grandmothers homemade lasagna, then a nice bottle of Ruffino Reserve Chianti sounds good to me!

poop responses are the best responses. keep it real homeslice.

what the hell is a non-wine drinker doing in the wine library inner crust?!?!?!! we may have to force him to like wine! he will be kiddnapped and forced to drink wine until he loves it as we all do, by the vine-monsters….
for shame!!!!!

Still another wonderful episode. I LOVE barolo! A big thick veal chop with a barolo reduction sauce-Oh My!

Still never paid for a Barolo myself, but I should take the plunge soon. But would absolutely love it with Osso Buco and risotto Milanese, which is one of my favorite dishes.

Great episode. Barolo’s & Barberesco’s have been long time favorites of mine. Favorite Italian dish? A grilled veal chop (as in Berns) with a Barolo reduction sauce. What wine do I pair it with? One guess.