I don’t know why my gravatar doesn’t work. When I go to site.gravater.com it show that it works! Aargh!!!

Guess I just needed to yell. Awesome.

Thanks for taking care of us while you are on the road. This episode encourages me to try a couple of older barolos that I brought back from Italy. I hope to try more in Italy in the not too distant future. All Italian food is good.

Stellar.

AOTD: I wish I knew. I had a sort of clam spaghetti at a little restaurant in Venice, paired with a glass of some white. It was wonderful. One of the clams never opened so we pocketed him (or her) out and returned her (or him) to the canal. So this meal comes with a story!

Gary — Hello. Great episode. We are going to try the 2000 Massolino Barolo for sure. A few questions: (1) How long should Barolos breathe? and (2) How long should Barolos age before drinking (your recommendation)? Let me know if you want to open a Manhattan location… I’d love to work for you guys!! Take care and travel safe, jen

Gary you are unbelievable!!!

First time I ever saw your show -really impressed. I think you are going to help me move from newbie wine drinker to knowledgable wine drinker. Thanks.

Massolino has become my favorite Barolo producer. QOTD: My favorite Italian meal? It is a tie between veal saltimbocca and mushroom risotto – pair either with Barolo or perhaps a nice Amarone.

My favourite producer is Mr.Manzone Giovanni.

Hi Gary, You seem to have a good time! I always hear those exotic birds during your show. You are filming from the amazonas, right? Btw. I had canned crocodile once. It tastes like chicken, just dryer. From my experience I can recommend big ass shiraz from Australia for crocodile. Once again the old wisdom holds true that you should drink wine from where the food you eat comes from. Hey viewers, has anyonentasted snake? How does it taste like? Which wine to accompany that food? Is snake recommended as a healthy diet where you also lose some extra kilo and have all the vitamines and trace elements at the same time? Each and every comment is well appreciated.

Just picked up the 2001 Azelia and we’re really looking forward to having it Christmas day! I saw it and immediately though of this episode.

qotd: even though it’s not a “dish”, extremely well made cannoli

Shut up and drink!

Small restaurant, La Cantinetta in Barolo owned by my friend, Maurilio. Last time there, 2004, we had some fine pasta for warmups with a 1997 Bricco Pio Cesare; Barbaresco (devine). But to answer the QOTD,we enjoyed Osso Buco with a 1998 Barolo Case Nere by Enzo Boglietti, which I described as “intense floral, tarry-leather nose and power on the palate that would not end”.

*CKC*

QOTD: I love lasagna with merlot or any other red.

“The Giants are going to be 4-12” ????? Ho, ho, ho! Hope you can pick wine vintages better than that

QOTD: Thats a hard one because I love many Italian dishes, but havent drank a lot of Italian wines. That sort of limits my options so I will have to go with tiramisu and Vin Santo. Would have loved to say a nice homey spaghetti sauce with a Barolo, though.

First of all the wine glass you selected is too small and the rim too narrow. Second all the non wine talk is a total waste of my time while the wine talk is an almost total waste of my time. Third the 2000 barolo is the wine of the century so far. Fourth you seem like a beer guy trying to talk wine. Finally you should let a 2000 barolo breath for at least 5 hours.

Iâ??m having my first barolo while rewatch this episode. Itâ??s a 2003 Rivata Barolo. Itâ??s not bad, floral nose, serious tannins. It probably needs to breath longer. Barolo isnâ??t in my price range so I wonâ??t be doing this too often.

To the “wine expert” below: it would seem you know nothing about wine. Wine is about conviviality. Pleasure. Good times with close friends. It’s not about crashing the party and being a dickhead.

just re-watching this now in 2008 and see you picked the Giants to go 4-12….missed that one just a bit considering they won the super bowl.

hmmm..I guess the varietal list keeps getting bigger……

Wow, Gary, you really called it on that nose, there!

QOTD: Beef ravioli in red sauce with a big, big sangiovese.

qtod: well I just made beef pasta, with Oxtail stock and in a Carbanara style, with Pesto (homemade of course) and I had already opened a bottle of NZ Off-dry Sauv Blanc and it paired actually really well.

Cingiale over house made papardelle….pair that with 2000 Massolino Barolo Margheria!!!! Now you have gone to nebbiolo heavens!!!!

qotd osso bucco and valpolicella
Gary why not taste a vin jaune on the show?