GVNC,

Another great show. Trying to incorporate more cheese into my wine tastings. One comment for you – collar stays.

GaryV – Really one of my fav episodes. Really had it all in there.. education.. calling out the snobbery.. and some interesting tastings. Fun!

Thanks and keep it up .. your 15min. are not even close to over yet!

New to wine library TV, enjoy your energy and approach to wine. You have been all over the map talking about wines from different areas. Would like to hear you views about the 5th USA wine producing state of Virginia.

Thanks for another great trip to Vayner Nation…You go Gary! Love the rant and don’t ever stop reading their email…Very funny and very…well…silly.
QOTD: Oh gee…too many choices. I don’t know… fresh crab or lobster
I mean right out of the sea with perfect melted butter…on the beach with my husband and kids. Champagne? Proseco? I could go on and on.

GV- Bold stuff with the Walla Walla>Napa but I love it! I need to get out to the NW. QOTD: Gnocchi, Sangiovese, girlfriend.

QOTD: 16oz New York Strip, Pittsburg Style Rare, gnocci(sp?), asparagus….with a 97 Brunello or 99 Barolo. i can’t decide. Maybe I’ll just order a pizza. With my wife of course.

QOTD: 16oz New York Strip, Pittsburg Style Rare, gnocci(sp?), asparagus….with a 97 Brunello or 99 Barolo. i can’t decide. Maybe I’ll just order a pizza. With my wife of course.

QOTD: Bern’s 14oz Special Chateaubriand (rare) and a bottle of either 1982 Lafite Rothschild or 1997 Screaming Eagle Cabernet Sauvignon. Just my wife and me…or my boys Nate and Smitty.

Gary – try grilled cheese like Asiago with wine.
Cut into one inch squares – 1/2 inch thick. Crust the top and bottom and leave the inside soft. Then drink a nice red or a heavier white with it – You will be amazed at how good the wine will taste. The salt and fat from the cheese blends well and softens the tannins and acidity while briging out the flavors of the wine.

QOTD: 24 or 32 oz Angus Porterhouse with fettucine alfredo (with only the best parmesan), roasted asparagus and red peppers. With a full bodied red – Cabernet or Bordeaux blend / Or Alternatively Broiled 2 1/2 lb Maine Lobster with a parmesan / mushroom risotto, squash souffle. With a rich Chardonnay or Puilly Fuisse.

Getting hungry?

A day without Wine Library is like a day without sunshine!
VEGAS LUVS YA!

Hooray for Walla Walla!! QOTD: Copper River Salmon, poached or grilled, with a neat OR or Burgandy Pinot Noir – shared with my wife, of course! Keep on bringing the thunder you do so well. Thunder, hmm, that’s one thing we have very little of in the NW – sure miss that great sound! Great day – started w/Episode 288 and ended with a great Mariner win!!

Not cheese fan but a HUGH WLTV fan!!!

Dear Gary,

Great show today — I never would have thought of the Basque goat cheese with the Pfalz wine — usually with German rieslings and weissburgunders I like an aged Gruyere (try it sometime, you’ll like it).

I’m baaaaack. Just landed from Brussels yesterday after a summer in Trier (mostly tasting Mosel and Saar wines). I have to say I’ve recently become a convert … not going to stop preaching about the Saar, but I’m loving the Pfalz wines. Even the Dornfelder Trocken and Dornfelder Roses!!

Thanks for taking a bit of time for them.

Looking forward to not having to follow you only via Twitter any longer. My girlfriend was getting pretty mad because every time we’d have dinner I’d get like 10 Twitters from you! ;o)

Regards,
Daniel

Gary,

Great show! It is always a treat.

Qotd: she-crab soup, tomato salad, filet mignon with matre d’hotel butter, asparagus with oscar sauce, creme brulee, paired with a sauvignon blanc to start and a Quintessa to finish. With my wife of course.

hey Gary,

those comments tamed you up a bit. you weren’t yourself!
get out of it man who cares what these snobs say!

Kudos for taking wine bullies by the horns GV! Knowledge should serve to empower and elighten people instead of intimidate them. QOTD: There is no ‘ultimate’ food and wine experiences for me, but I do have many fond memories of some of special times with great people, food and wine. I continue to relish sharing wonderful food and wine with friends and family.

Gary!
First time writer, new WLTV fan.
LOOOONG time wine fan.
There are always desenters to ANY viewpoint. You – my man, have helped countless people explore the depths of their wine appreciation. That’s good enough for me. The youger folks can now begin to train their palate to appreciate the better things in life even if they can’t afford health insurance. First things first.

Simply stated- wine IS life. Without the frivolity and exploration of wine, life would be (more) of a singlular demention operation. I love the adventure my tastebuds take me when a nice one hits them. Food just makes it better.

QOTD- Coq au Vin. old world red and a slab of tart apple crisp with home made vanilla ice cream – with my wonderful wife (Nancy) and son Michael. That, or thin crust home made pizza with marinated tomatoes drizzled with olive oil, balsamic vinegar with artichoke hearts, green and black olives and asiago cheese. Same wine would suffice.
Oh man, I gotta EAT!
Robert

Way to blast the wine snobs, Gary! For taking up for us, I owe you. I owe you anyway for the wristbands and all these great wine reviews, right? Where else can you get this kind of quality without paying for it? No place I know of. Thanks, Gary. You are truly awesome.

QOTD: 1. Steak (preferably a ribeye cooked Medium/Medium rare) with a side of garlic mashed potatoes and a bottle of Cabernet. 2. Grilled Halibut on a bed of risotto with a bottle of Egon Mueller Sharzoff 2004 Riesling.

Ultimate dinner – red chili stew, at the San Felipe reservation truck stop midway between Albuquerque and Santa Fe, not for the faint-hearted.

Gary thanks for throwing down when they get on the Vayner Nation, those snob hill types. Curse them!!!

QOTD Porterhouse dressed up in Florentine style (olive oil fresh rosemary and thyrme) grilled and paired with a Beckstoffer Cab and dining with my significant other. (sides any veggie and creme brulee for dessert).

A bunch of seafood dishes that we can share, white wine and Jim Gentile. Warm sunny evening on Lake George, NY.
Kathleen
Albany, NY

Gary

More food next week ?
Maybe you should talk a bit about Umami and the trouble it can bring to food and wine combos.

QotD : Dinner with Donald Fagen @ Peter Luger in brooklyn.

Swedish T

I couldn’t watch you eat cheese, without eating some cheese myself. I’m having some pinot noir and manchego! yay jets.

QOTD: My ultimate dinner is with my wife (of course). It is a nice filet mignon grilled to perfection with crumbled blue cheese on top and a port wine reduction sauce. Grilled asparagus and mashed potatoes with goat cheese to finish it off. The wine? Gotta be a nice left-bank Bordeaux from one of my favorite Chateaus from a good vintage.

I *ADORE* Walla Walla wines… spent 4 yrs going to school there…just wish I could spend $40+ on their wines…. L’Ecole Winery…. mmmmmm, glad to see they are getting some recognition.