QOTD: Really really really really really good thin pizza crust that had the perfect tug and chew to it. Then who cares what I topped it with, the crust is what determines the quality of a pizza!

QOTD: This really is asking an in depth question Gary! There have been so many foods that i have eaten and loved in the past few years that I don’t even know where to begin. I think that I would go as simple as saying a surf and turf consisting of lobster bisque (with I rock out to the fullest)and a stallion prime rib. However, since I am a poor college student in NC I would have to say that a feasible meal for me to make would be ham hocks and BBQ (NC style with coleslaw and vinegar base, maybe something fried on the side).

Great ep. GV. Hope you are enjoying the City. Say Hi to Kevin and Alex for me!

QOTD: Braised lamb shanks and I would make it for my beautiful wife.

Thanks for all the fun content Gary!

Our family celebrates New Years with a progressive dinner(4 sibs). This year I have the main course and it will be Osso Bucco over mashed spuds or orzo. Veggies are still up in the air as it will have to be whatever might be fresh at the market. Is there a classic wine pairing for this meal or can any Italian red stand up? Thanx for another great episode—-

I just had a Primitivo at an Italian restaurant on Sat eve. I had know idea what a Primitivo was at that time, but loved the wine. I thought about telling GV to do a show on this stuff…looks like I’m too late.
Primitivo Conti Zecca is good stuff if you can find it. I think it is only allcoated to restaurants here in the US

I’ve been watching from the beginning and I just had to comment on a long standing bone I have to pick.

First let me say that I’m not a die hard fan, but I’m also not anti Vaynerchuk. I watch the show. Sometimes I enjoy it and learn, sometimes I don’t.

I have to reference the Chianti episode from a couple days ago where at the beginning of the episode, you mentioned the spelling and pronunciation of your name. Well, I have to say that that is somewhat ironic as your pronunciation of foreign terms and labels is absolutely awful.

For example. Today’s show was supposed to be about primitivo. Not primOtivo.

Another example was pronunciation of Villa. It is not VIL-AH. It is closer to VEEL-YA.

It may not seem important, but how would all the Johns out there like to be called Jun? or Julies – Jolly? or Barts – Bert? Or Garys – LARRY? OR VAYNERCHUK – VAYNERCHICK?

I’m not trying to be an ass. I’m just pointing out that if we care so much about wines, their origin and their terroir, we’d better be caring about our pronunciation.

You may all flame me now, if you like. But I think some of you know I have a valid point.

Anyway, over all a good job. Certainly better than I could do, but some constructive criticism never hurts, right?

qotd: Turkey mole for my adorable husband…or maybe a gumbo…or soft shell crab…or carciofi Romano. Don’t get me started.

Gary, another nice primitivo is the ognissole from feudo di san gregorio.

Gary, another nice primitivo is the ognissole from feudo di san gregorio.

Hey there Gary, Mott, and lurkers anonymous. I thought Primitivo was a new type of cable television. I love the depth and variety the world of wine brings. There is always something new to learn about, taste, and experience.

AOTD: Grilled salmon steaks. For me and all y’all.

Good episode Gary!! You always seem to make this show funny lol. That second wine sounds really good.

QOTD:
-Lobster and Steak with asparagus and for desert creme brulee

Good episode Gary!! You always seem to make this show funny lol. That second wine sounds really good.

QOTD:
-Lobster and Steak with asparagus and for desert creme brulee

Primitivo sounds interesting. We’ll have to check it out.

QOTD: Carl says for him. Too easy. But I can’t think of anything else right now.

QOTD; I would cook a duck with a wood fire in a brick oven, and I would cook it for me, and my brothers who would have to bring a great wine.

rack of lamb, grilled asparagus, roasted roots and tubers, and mixed greens w/warmed goat cheese and hazelnuts…served with super dirty burgundy!

I’m totally looking for the second wine cause you just about described my palette (thanks btw)! Plus it’s 12 bones, so I’m all about that!

QOTD: Roasted duck with a fruit compote with garlic mashed potatoes and my special green beans for that special someone…hey and maybe we could drink this Primitivo that you recommended!

QOTD: The Apple Onion soup I had at “Chefs Table” in Lafayette, CA. And I’d make it for John Edward Thomas Moynahan.

QOTD:

Chateaubriand with a real hollandaise sauce, and it would
have to be with my mother.

QOTD: Thai food. For me and my lady.

QTOD: Duck because I love it….for my grandfather because he is no longer around.

QOTD: ‘Who’ would I like to cook? Well, Hannibal …. Really, I’d cook peppercorn crusted beef tenderloin (the whole thing, not a filet) with a port wine reduction. For my wife. To die for, GV, TO DIE FOR! The beef/port reduction, that is. Good thing wife doesn’t watch the show, huh? She’s premiere cru too, though.

QOTD: I would like to have the ability to cook a world class rack-o-lamb, pair it up with the perfect wine and enjoy it with my wife. . . oh wait a second. . . .I forgot . . . She doesn’t like lamb. (@$^% #$@%$%) OK, Well, she’ll watch me eat it. Yeah, that sounds good. I’ll cook it, enjoy the wine and eat the lamb all by myself. But my wife will be watching. Yep, thats what I want.

Mike

QOTD: I would like to have the ability to cook a world class rack-o-lamb, pair it up with the perfect wine and enjoy it with my wife. . . oh wait a second. . . .I forgot . . . She doesn’t like lamb. (@$^% #$@%$%) OK, Well, she’ll watch me eat it. Yeah, that sounds good. I’ll cook it, enjoy the wine and eat the lamb all by myself. But my wife will be watching. Yep, thats what I want.

Mike

Another palate-expanding episode. There’s a winery in Virginia (http://www.villaappalaccia.com/) that produces Primitivo wines. I’ve not had any, so I can expound further.