We really enjoy watching the show every night and learning more about wines, thanks Gary!!!

QOTD: I would love to make home made raviolis, right down to the dough. Make my own sauce/gravy with fresh herbs.

QotD: If I could cook with any confidence or talent, I’d make a plate of any Cajun style dish for a random stranger. Just because.

Hey Gary, yesterday’s show on the Gavis was a bit of a snoozer, primarily because the wines sucked. I like your take on the Primitivo; keep the energy up and I’m with you on the love for bouquet! Without a great nose, the drink is a bore. How about a show devoted to great value, big and bold Spanish vino???

1stPost ever……. Don’t feel bad, we all cringe a times with GVs pronunciations,,, but you know what? that’s the anal,uptight wine geeks in us(me too) talking. Yes he could probably work on the pronunciations a bit, but hey, we are all trying. I actually think that ANY word that is truely regional, should be pronounced the way the native tongue would pronounce it, but we do have to Americanize/Englishize things to communicate… so I just let it roll off my back,,, like the DUCK confit I would love to be able to cook for MYSELF… someday. 🙂 🙂 🙂

Group hug! I’m feelin the love!

judging from the posts, someone in particular just had a bad day from the look of things. personally, i feel that primitivo and zinfandel are very close genetically, distant cousins, not the same grape. they may have been at one time, but we all know that vinifera species’ genetic structure becomes altered after living in a specific soil/climate/aspect/region for any amount of time. thus, a new beast is created. theyre both enough to drool over. qotd: i would cook mustard crusted rack of lamb, on a bed of lola rosa, with heaping mounds of garlic. a little orzo on the side would be nice as well.
nice episode

judging from the posts, someone in particular just had a bad day from the look of things. personally, i feel that primitivo and zinfandel are very close genetically, distant cousins, not the same grape. they may have been at one time, but we all know that vinifera species’ genetic structure becomes altered after living in a specific soil/climate/aspect/region for any amount of time. thus, a new beast is created. theyre both enough to drool over. qotd: i would cook mustard crusted rack of lamb, on a bed of lola rosa, with heaping mounds of garlic. a little orzo on the side would be nice as well.
nice episode

Just coming out of a big lurker stage, but I was just hiding. I kept watching the episodes on my apple TV a lot better than to watch it on a computer monitor or an ipod.

QOTD:
I would have my mom and dad over for plumb pudding and sauterne.

Homemade Chicken Pot Pie – and I’d make it for my fiance, Melissa. Best meal that SHE continuously makes for me but I have yet to make because my cooking skills are lacking.

Gman
Loved the “like the girls used to feel Fonze” quote, beautiful, absolutely beautiful!! Another excellent episode.

LuvLuvLuvLuvLuvLuvLuvLuv the Primitivo!!! OhYeah! Thanks for turning me on to a new one I haven’t tried yet!!

QOTD: I would cook my ‘famous’ chili relleno (stuffed poblanos or anaheims) stuffed with shredded chicken after it has been sautteed with olive oil, garlic, scallions, and ground chipotle pepper, stuffed with diced black olives, mushrooms, cheeses, and my secret spice combination. I’d cook it for Sophie Marceau or Karina Lombard, and they’d SWOOOOOOON for me.

btw, you want a GREAT $6-$7 red? Vina Antigua (Sangiovese / Bonarda) from Argentina. This stuff is incredible for only $6. I am FEELING the ArgenTINE thunder.

I love grasshoppers, but the creamy alcoholic kind not the jumpy kind. I love Orangina too, I can’t imagine smelling that in a wine. Fortunately I also love tea and Primitivo so I’ll definitely be picking up some of that Felline. The 2001 A Mano Primitivo was the wine that really got me into wine. It was so metallic at first but after letting it breathe for a half an hour or so it was perfectly smooth and tannic. I wasn’t a big fan of their 2003 though.

I’ll have to think about the question of the day, I like cooking fancy stuff so that’s a tough one. My lurker wife says she would want to cook for Alton Brown, which sounds like a pretty good idea to me.

Gary – another great show! Two things, both of which drive me nuts (I like being driven nuts!):
1. why do you rinse a CLEAN FRESH glass!! AH! This is a waste of wine!!
2. “PrimOtivo”?? Jesus – and you pronounced “SangiovesE” so beautifully the other day!!

QOTD: A delicious vegetarian lasagne, served with a nice Tempranillo, to my darling husband…

What a coincidence! A friend of my wife dropped by this evening to give us a thank you gift, a bottle of Primitivo!! I was happy because I had never had that grape and started to read about it and its Zin controversy…Now, I go to WLTV to get my daily fix of “GV” and here you’re with a primitivo episode!! That’s scarry 🙂 Are you psychic?!!
QOTD: I’d like to cook for my mother: Tabbuli for a salad and Stuffed (rice, meat and pine nuts) Zucchini and grapevines for a main dish followed by bacclava for dessert (that I’d buy). Cheers..

Primitivo? Another Italian varietal I havenâ??t tried.

QOTD: I would have to say a rack of lamb with a plumb sauce or something & a soufflé for desert.

Oh ya I would cook it for my wonderful wife

Thanks Gary…!

Another nice topic choice. I enjoy Primotivo a lot!

QOTD:Im right behind Deano.. Surf and Turf…Filet minon with a little red wine reduction nect to a Maine lobster tail with the fresh melted butter. Creamed spinach. I guess the wine pairing would be a little tricky.

Great show and a slant on my usual dinner banter question of “if you could have dinner with anyone, dead or alive, with whom would it be?” So to answer your QOTD:

I would love to cook (trust me, I can cook) a nice Viennese dinner, maybe wiener schnitzel for Wolfgang Mozart along with a friend of mine at work accompanied with a nice German Riesling Kabinett. Of course, Wolfie would serenade us with the Concerto for Flute and Harp during dessert.

Sante!

Black tea & Asian spices … how intriguing! … -and- for $12? Sounds like a steal.

QoTD: I would love to be able to make chocolate soufflé, maybe with some crème anglaise to go with it … -and- I’d make it for *everybody* I know, because, let’s face it, nothing says love like chocolate and a *whole* bunch of egg yolks 🙂

Great show once again. I’m going to Barboursville Vineyard, Va Sat. with my girlfriend and her Women for WineSense group. By the end of the day, they’ll all know about WLTV!!

Dennis “oil can” Boyd…you are killing me Smalls!

QOTD- Coc-au-vin. chicken and wine. Old French farmhouse recipie. Especially on day #2 (let ‘er steep) with some Bordeaux, my wonderful wife and my 2 sons, 26 and 6.

Lovin’ the shout out to your peeps Gar-bear!
Know what? We all do this together. Like one huge party every night with you as the wine steward (sancace’?) I’m learning A LOT about my palate- my tastebuds have been on a constant vacation since finding your show (I am still a workin’ man but my mouth is out galavanting) AND I LOVE IT! I make about 30 gallons of wine every year and am getting better at that also.
I wish the entire world was on the same page as all of us watching WLTV. (OK so I’ve had a glass or two) DO NOT STOP.

Love the dirty dirty zin.

Love the A Mano for the price and availability–if you can find it, you need to try their white, half Fiano and half Greco and really nice. Plus, they’re bottling in screwcaps now!

I actually picked up the ’03 Terrarossa last year (I think Tom Ciocco had something to do with it) and while it was interesting, it was either muted or corked, I’m not sure which. Not enough to turn me off, but still.

QOD: Cassoulet in the crockpot, all day long, and Madiran to go with it! For afters, either key lime pie if I can manage to find the limes, or Irish chocolate cake (for which the secret ingredient ought to be self evident).