QOTD: Livarot! Normandy in the hizzy.

Loved the energy in today’s show. Gets me pumped up to try these wines. The Luberon and Sauternes are on my must list.

QOTD: Parmisan Regiano and Dubliner.

QOTD: Parmisan Regiano and Dubliner.

I bought my 1st sauternes a couple months ago and loved it ( i think it was a free shipping WL). QOTD: ALL- but if forced to choose probably manchego.

Fun episode. Still have not tried Sauternes, but this makes me want to.

QOTD: Parmigiano Reggiano

QOTD: I love Gruyere or a nice Gouda.

QoftheD: Stilton with Cantillon Geuze Lambic. Oh yeah baby!

QOTD – Hmnmn…cheese by itself/with wine, have to go with some aged Gouda. Cooked, let’s go with baked Brie with honey or something similar.

btw…bought my first wine *solely* on the Vaynerchuk rec- the Ercavio tempranillo from the other day. I’ll judge you now, Gary!

QOTD: Blacksticks Blue!

I agree Gary a little armpit tasting never hurt anybody.

What is up with the ‘Thunder Show’? What happened to ‘Wine Library’?????
Hey, how about a show on Bordeaux wines that are not first growth, but on the same terroir like Chateau Haut Bergey Rouge, Chateau Barde Haut and Chateau Le Gay? Or more on second labels.
There is so much to know about French wines.
QOTD: I like Brie.

Great EP – I will have to add the Lafon Sauternes to our desert wine party.

QOTD: Rosemary Manchego (regular spanish manchego with rosemary rind) Simply rocks!!! Really I like every single cheese I have. I had one the other day that was infused with truffles. HOly hell that was good, just can’t remember the name of it. I went with the R.M. for my answer because that is the one we buy the most of.

A little brie with black current preserves on top. MMMM

J DUB

Have had a lot of great cheeses, including stink bombs from shops on Rue Cler, but in my book it’s all about versatility. And Dubliner Irish Cheese = versatility. Great by itself with a Belgian Ale, or any of 1000 different wines, or melted on a burger, or grated on spaghetti, or with some fruit, etc, etc, etc…

Have had a lot of great cheeses, including stink bombs from shops on Rue Cler, but in my book it’s all about versatility. And Dubliner Irish Cheese = versatility. Great by itself with a Belgian Ale, or any of 1000 different wines, or melted on a burger, or grated on spaghetti, or with some fruit, etc, etc, etc…

Ahhhh, a Belgian Ale and cheese. Bring out the fries and mayo baby! Gary V, got my first shipment of wine from ya and my wrist band. I am hooked. A lifer.

Gary, How much ROCK STAR do you drink in an average day? Your energy level is off the charts. I really appreciate your take on vino, if more reviewers were like you we wouldn’t have so many overipe,overoaked,overextracted wines on the market. What is your feeling about brands such as Sebastiani where water is added so that every variety is 13.5 alcohol. QOTD answer would be the head cheese my wife and I got with our honeymoon package to France, while everyone else in the restaurant was eating beautiful meals we presented our voucher and received a round disc of peckers and lips. We just started laughing and everyone around us was dying as well. It complemented our Beujolais Noveau beautifully.

Had some Herbes de Provence goat cheese today from the local farmer’s market that was off the hizzy!

qotd: anything stinky.

Damn Gary, what’s with the THUNDER? Is this a hint of things to come?

Loved the enthusiasm tonight, good job. I’ve got some El Nino ordered on that recommendation. Thanks.

QOTD, never have gotte4n into any really good cheeses. That’s my next big adventure.

qotd: Ile de France Brie au Bleu a combination of Brie with a hint of blue cheese. Fanstasic.

Parmesan reggiano kicks ass, I love big stink bomb blues aswell, something you can smell on yourself the next day:)

Gary-QOTD: Moliterno Black Truffle Cheese from Wine Library!!!!!!
🙂

QOTD… probably manchego, but anytime I get a classic match of cheese & wine I am estatic. good goat cheese & Sancere, Aged cheddar or goulda and cabernet, Brie & Vouveray. It’s all good!

It’s hard to pick a favorite. The last cheese we really raved about was a Humboldt Fog sampled with a 1990 Suduiraut from WL. But anything is good with a great Sauternes.

That was the best show I’ve seen in a looooooong time. The energy was pouring out of the screen. Nice job.

Just like you, the California oak monster has been killing me. It always seems to be cali, particualrly the chards.

QOTD: any salty cheese…..to go with some Sauternes!