QOTD – Epoisse. Love the stuff. It accentuates the fruit components in wine like no other. Love the stuff…

QOTD – Epoisse. Love the stuff. It accentuates the fruit components in wine like no other. Love the stuff…

… and by Cotes de Nuit I mean Cote de Nuits

Great Episode-

Sebastiani is from up in my next of the woods. Local Sonoma guy myself. I love some of there higher end wines and their new tasting room is really interesting. QOTD: I use to work in a tasting room and we would do special tasting with different cheeses. Best one I had was The Dubliner.

klink klink 2 cents to keep you up late!….qotd- Love the cabot sharp cheddar..not the best ive ever had, probably cant even remember that ..but this is an old faithful. its a good companion when going through big tastings for the restaurant

QOTD: I’m a big fan of cheese especially the soft kind.

I went over to a friends house a couple of months ago for a whine and cheese tasting. His friend had sent him three artisan cheeses via air mail. They had no names, but we nick named them. One was the stinky cheese (smelliest cheese I’ve ever smelt, I mean this thing overpowered the room), one was a herbal cheese which smelled exactly like ammonia, but my favorite was a brie like soft cheese It was fantastic with that orange labeled champagne.

OOOO Ya, I can remember the best. When we were in cesana pariol near torino italy, one of the bobsledding families there makes their own cheese and wine and this guys homemade parmesean was the best cheese that ever touched my lips

Lovely show, no lurking here, and I love marzipan too. When you get to it, I’d like to request another Vignoier show, and if you could sneak in the Treana White, I’d be curious what you think.
QOTD – Aged Dutch Gouda – that hard orange stuff, man, that has to be the best flavor in the world.

i love a good sauterne, fun episode to watch today. I would love to see you try the 2004 clos de los siete from argentina on your show some time.

QOTD- My love for cheese changes like the wind as it does with beer wine and women. but consistenly brie and 2-5 year aged gouda are always near the top of my list.

Sniffy wiffy? I like that. 🙂

I guess you did not read my QOTD response yesterday but hate to remind you (it was one of the worse years of my life) the Jets won in 1969 as did the Mets over the other Baltimore team, not 1970. The “69 theme” would have gone well with today’s episode since “69” in on the board.

That being said, on to better things. I like the Sebastiani much better than 86 pts as it’s QPR to me is quite good for most CA cabs. Let us know what wines you prefer for 14 bones over the ‘Bast.

QOTD: I, too, love goat cheese. Marinate some goat cheese, sun-dried tomatoes with some EVOO and pour it over some pasta and it is to die for. I visit a local place called http://www.cowgirlcreamery.com/cheeses.asp and they have some great selections, including the Mt Tam. Very nice.

Sniffy wiffy to all,

Dom

P.S. Could you send us a bone/link on where to pick up the cheeses that you ooh and ahhh so much about?

Lurkers, post something for God’s sake, don’t piss Gary off!
I’m worth at least 8 cents/week.

My mouth was watering when you tasted that Sauternes. I saw a Chateau D’yquem for $50 a glass the other day, 99 vintage.

QOTD: I think Reggiano is the all time king, but we love the Manchego too.

Favorite cheese? Anything close to parmesan.
Come to Seattle! We have cheese!

Megan
PS – I got my brother to watch your show! Do I get bonus points for that?

Great Episode!!! My wife and I are big time cheesaholics (is that even a word?)……I would have to say one of my favorites is Humboldt Fog….simply amazing! If on a budget Legendary Goat Gouda. If on the tightest budget ever….CHEESE WIZ

Great Episode!!! My wife and I are big time cheesaholics (is that even a word?)……I would have to say one of my favorites is Humboldt Fog….simply amazing! If on a budget Legendary Goat Gouda. If on the tightest budget ever….CHEESE WIZ

QOTD: I should of been born a mouse. Currently eating Fromager de Clarines. French soft cheese, mild, white truffle tastngs, very creamy. YUM

Way to show off the sediment today for the old world fans. I was drinking a spanish red the other night, and not having seen a wine with a lot of sediment in quite a while, I actually got a little bit startled when I looked in the bottom of my glass and it looked like something drowned in it. Was relieved when closer inspection revealed it was just a big blob of sediment.

QOTD: I have to chose a favorite? I always enjoy pecorino romano, and I had some Calabrese once that was rocking, but I don’t see it very often at least in the stores I frequent.

Interesting episode – I am big fan of cheese deserts and derert wines, although I have no idea what their called. As such, for questtion of the day I may have to go a little untraditional.

QUOTD:I would say me favorite cheese is not a cheese but dip – queso- Being from texas – I grew up on the stuff and love to have it with wine.

Gary – sorry about the cholestoral man. As a person also on diet – I haver very limited sugar intake and a sweet tooth. – it can suck. Glad to hear to that is comming down though. Stay strong.

Interesting episode – I am big fan of cheese deserts and derert wines, although I have no idea what their called. As such, for questtion of the day I may have to go a little untraditional.

QUOTD:I would say me favorite cheese is not a cheese but dip – queso- Being from texas – I grew up on the stuff and love to have it with wine.

Gary – sorry about the cholestoral man. As a person also on diet – I haver very limited sugar intake and a sweet tooth. – it can suck. Glad to hear to that is comming down though. Stay strong.

QOTD: Gouda… absolutely, without missing a beat.

Hey Hey Gary is Backkkkkkk, and he’s brought the thunder, Awesome Awesome Awesome show.

A great big shout out to you Gary for mentioning about getting you butt kicked buy the Oak Monster..

And another great big shout out for the wines you brought to the table, I’m definitely going to seek out some of those.

QOTD: I’d have to say Vermont Apple Smoked Cheddar, oh so good.

I have a question about the last two eps. How can one day the comments be 215 and then the next day 127. Were did the other 100 go, to bed or what?

Wow! I’m glad I’m not in lurker land.

MB

Although, most bleu cheeses for that matter….

Although, most bleu cheeses for that matter….

Haha…he called to God on that last one, that is when I knew I had to write it down.

Nice episode…QOTD: Right now I am really liking Estella Creamery’s Reposee (Montesano Washington) Link: http://estrellafamilycreamery.com/default.aspx This is a truely outstanding cheese as are many of their cheese which have been taking medals in many competitions. Although I like many other cheese from the Old World…I really love the Estrella cheese because I buy it fresh every week at the local farmers market directly from the producer.

The Raymond Lafon looks like it certainly brought the thunda!!!

QOTD: Whatever the cheese was that my Grandmother served at her roast beef and polenta family dinners.