okay, so as new to the game as i am, i took your advice from a few episodes ago and watched Episode #64. and two words came to mind, very explicit however. BUT you want to give away free stuff when you get back?? how about WINE!!! enjoy the trip! thanks for the huge HUGE amount of wine help!

Barolo’s for fifty bucks? Reminds of the French joke. Pierre says, “I will show you how stupid the Americans are, I will sell them water!” Ha

CKC! UNC (colorado)
I have a bottle of Barolo I’ll enjoy in the autumn with good friends and tagliatelle alla bolognese. Homemade egg pasta is my specialty and it doesn’t get any better than with a peidmontese wine. Thanks for the great show!

Barolo = the king of wines. Cool episode. did you bring a change of clothes or will we see the same light green shirt again and again. Just kidding.
The Massolino rocks. Their regular Barolo bottling is wonderful as well.
QOTD: Grandma’s Manicotti with grandpa’s wine.
or . . . A grilled veal chop with a 1997 Ornellaia…or Papardelle in a boar ragu with a 2000 Frescobaldi Brunello . . . or a grilled steak A la Firoentina with a 1997 Tignanello or a plate of risotto with shaved white truffles and a 2000 Vietti Barolo or a 1997 Pio Cesare barolo . . . or . . . too many choices.

My .02; No wine shipping to GA is B.S.

QOTD: Pasta Puttanesca with a good Cotes Du Rhone

Gary, we love ya man. I try to tell all of my wine reps to watch your show, they never take my advice…I ask about value wines from Portugese and they just look at me funny. Any way, keep up the good work.

We ARE changing the wine world.

QOTD: well, just about any kind of pasta, but my favourite is papardelle with a roast-lamb tomato sauce and my favourite pairing with it was a 1999 Atalon Merlot last December. YUM!

I am drinking Brunello right now so I’m a little bit off of my Barolo game. But same country, eh.

QOTD: This fits in SO well with this episode. I make an Angry Chicken Pasta which I’m sure Angry Gary would like. It is not overly Italian per se but I would certainly enjoy this with a bottle of Bricco from Cuneo Cellars in OR. I know, crazy. But since my Italian dish isn’t overly Italian today I must give props to the West Coast here and the Bricco is 100% Sangiovese.

Great episode as always. Love a good red clam linguini, reminds me of working at the Village Trattoria in downtown Maplewood, NJ, which you HAVE to check out. Haven’t found the perfect wine to match, just getting into Italian wines. I was wondering, why do I almost always smell a raisin component? Almost like theres a “French” essence du merde, and an Italian raisin-y smell…

You’re hot tonite!
Italian Veal and Fettucine Alfredo or Osso Bucco – Can’t make up my mind. Either One with a Nice Cab or full bodied red. Barolo’s are bit pricey.
Haven’t had any Barolo in a very long time, maybe you’ll give us an opportunity to try some.

Yo Gary V,
Big ups from Cleveland OH. I don’t know why, but you finally got me to write a comment. I’ve been a fan of your show ever since I had a nice Rioja one night and decided to look it up on the old internet. I always look forward to the new episode and i’ve gotten emmensely more interested in wine since I started watching.
Besides watching WLTV I also play in the Cleveland Orchestra and I’m trying to get my colleagues into the show. (Big wine drinkers in the orch)
Cleveland loves WLTV!

Mac ‘n cheese for the win — that’s Italian right?

Thank you Gary! Great show…Q.O.D. love Tuscany, rustic, simplistic, high quality ingredients…and love ragu pasta dishes w/ chianti classico…

love the shows on Italian wines… and you have to bring back some cheese! Ever since you mentioned robiola on the brunello episode, I’m hooked! Time to learn about new cheeses to add to my fridge!

QOTD: robiola + brunello 😉

-Nico

Nice episode! Never had a Barolo, but i buying some next week. Thanks Gary!
I hope you have a great time in San Francisco. Enjoy it!

Gary, I just lost to my brother in Madden. I was the raiders and he was the jets 36-7. I am frustrated.

Barolo is a hole in my wine experience that I’ve been anxious to fill. This ep definitely encourages me to bit the bullet and buy a couple. Thx

QOTD
DISH: Linguine with an oil/garlic/tuna/walnut/herb sauce. Italian canned tuna packed in olive oil only — no chicken of the sea!
WINE: Vinho verde. The crisp, citrusy, slightly fizzy wine cuts the richness of all the oil in the sauce. perfect.

thanks for the episode on the P. can’t say i’ve tried much barolo, i’m gonna have to seek some out. italy makes some damn good food and wine! keep up the awsome work. hope you’re having a blast in frisco

Gary, awesome as usual, but now you have me craving Barolo…at 1:26 am…. Well, I have yet to try a Barolo ($$$$) but hopefully soon. Thanks for the wristband, I will send a picture soon. Enjoy San Francisco.

QOTD: Pasta Putanesca with Napa Pinot Noir. Great combo!

CKC, represent.
QOD: Anything with spicy meatballs. Ahhh, that’s a spicy meataballa!

Gary, I’m really excited about what you’re doing with Corkd. Brilliant. Have fun in San Francisco.

Gary rox! maybe more than…
Spaghetti puttanesca and chianti (classico reserva)

What a great surprise to tune in tonight and see BAROLOS! A good Barolo can’t be beat…My favorites..Clerico Sori Ginestra…with the Blackberry and licorice flavor profile.

QOTD: Arugula Salad with shaved Parmesean drizzled with fresh Extra Virgin Tuscan Olive oil followed by Florentine Steak, Risotto with truffles..side of Sauteed Spinach and garlic….With either a great Barolo or Brunello….

QOTD: I gotta go old school, keep it simple, and give a shout-out to Momma Dukes all at the same time here- I’m going with her pasta with homemade meatballs and her homemade sauce with a hint of green pepper and… well some secret ingredients that I’m not allowed to share outside the family. The best pairing would probably be a Barbaresco (or Borolo if I could afford it) with a bit of juicy/dried cherry and not overly dry tannins. Delish.

What the hell is going on here!?You Gary, you are spectacular! Keep up the good work!Barolo episode was great.Try next time Antinori’s remarkable Tignanello, a sophisticated, predominantly sangiovese blend.

But the wines of South Africa such as from the estate Hamilton Russell Vineyards have changed my wine world. The estate specializes in producing highly individual, terroir driven Pinot Noir and it’s maybe the best pinot in the new world. “A taste of heaven on earth” I’am a huge fan of South Africa.

Greetings from Finland

Shoutout!!!I’m in college as a full time student. I’m still trying to find out how alicante bouschet is made into white form from a few episodes back.

Nice entree for newbies like myself. How do we save this as quicktime?