Just two hours ago in my French class orangina was mentioned, and now Gary mentions it. I had never heard of it before. I don’t think it’s a sign of anything because I hate sweet orange drinks.
Primitivo sounds sort of intriguing. I don’t think I’ve ever had it.
QOTD: I’d like to make a standing rib roast with yorkshire pudding and green beans with a plate of cheeses and figs and berries for dessert. For my husband and a couple of friends.

Nice show Gary. QotD: I think I would cook a full fledge Thanksgiving meal. The turkey on the grill, the homemade stuffing, gravy from the turkey drippings, and a pecan pie. And I would make it for my father. He’s a big-time chef, and he does it up right on Thanksgiving – I would want to give him the joy that he gives to me and my family every Thanksgiving. Food and wine is a big deal in my family, and it would be nice to give back in the same way. Keep it real.

Gary, you rock. I am a self proclaimed people hater but you make me want to go hug my neighbor 🙂

QOTD: I went to a beer pairing dinner and was served braised lamb cheeks with roasted cipollinis and a raspberry-cherry jam sauce prepared by Chef Charles Wiley. It was by far one of the most delicious things I have ever tasted. If I could recreate this dish I would make it for my Dad who passed away in 2001. He was a food lover who could never afford the kind of things he wished he could try. He opened my eyes to diversity in food (and in life in general) and I owe him a lot for that. I think he would be proud that I was excited to try lamb cheeks when half the table was petrified.

Nice topic. Primit is a solid $10 drink it quick cause it won’t last type of wine for me. Open it – fruit and spice and drinkable. Leave it open over night – and you have to pour it down the drain. Dried out and tired.

QOTD – I would cook a simple dish with a bottle of Lynch Bages and shared with the ones I love.

Ok V, nice choice for the day! I totally dig on Primito too, but we normally use it as a blending wine for our Zinfandel…which is tasting pretty doggone good, it’s too bad the only time I get to taste it is when I am doing barrel tours. Anyways, QOTD…I would like to make paiaia (spelt that wrong) and bust out a Rioja, and enjoy it with some friends. Thats how I do it….wine….friends….friends and wine!! Too bad for Joe Torre….I thought for sure you would have tipped your hat to a great man!

Caio – Domthesomm

One last thing G….How about doing a show on Pinotage….I am not all that thrilled about this grape but I did run accros some interesting pinotage/cab sauv blends from south africa. Interesting if anything!!

Lata – domthesomm

Holy CRAP!! Costco.com is selling 05 Bordeaux futures….

Cool episode today,
QOTD-Prime rib and horseraddish straight from the root none of that pre-made canned stuff with all the goodies to go with it

No QOTD answer today, but liked the GigaOM interview you linked up in the forums. Om, he seemed a little antagonistic when didn’t answer his question right away…and you didn’t hesitate to lay it on the line! 😉 Nice job, seemed like a fun show w/ some friendly hosts.

Have had only one Primitivo and despised it (it was the 2003 Feudi di San Gregorio “Ognissole” di Manduria), but after viewing this show, I’m willing to give it another try. I’ll try to find the Felline, Fanelli, or equivalent the next time I’m in the mood for Italian. Thanks GV.

As 1stpost ever stated:
[quote=”1stpost ever”]

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. Todayâ??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?

Iâ??m not trying to be an ass. Iâ??m just pointing out that if we care so much about wines, their origin and their terroir, weâ??d better be caring about our pronunciation. [/quote]

I have to say that I respectfully disagree. The whole idea of WLTV is to make an effort in removing this kind of mentality (—->if we care so much about wines, their origin, and their terroir, then we’d better start caring about our pronunciation) from the wine world. Sure, people are going to mispronounce things…but is it really at all that important? Should mispronunciation really interfere with our enjoyment of viewing of WLTV or our enjoyment in wine? Something to consider…as this statement kind of goes against what the community of WLTV stands for. Thanks for sharing your thoughts and for your dedication to watching!

Apulien brings out some really remarkable wines. More than once i was shocked looking at the pricelabel. Even for 6-7 EUR you can get Primitivo that drinks very well. Will be interesting to compare the two local red grapes Primitivo and Negro Amaro. I think Primitivo will win the race…

QOTD: I wish I could cook trout really well and I would want to be able to make it for the woman I would marry, but have not yet met.

I am a “new world” fan who also appreciates what “old world” juice brings to the table – and I beg for more conflation. However, when one considers that Primitivo is just Zin juice, there is no point in spending 12 bucks (sorry, Gary) for a bottle of black tea laced with oregano (bottle of Tejava at your local Trader Joe’s is 1.19, and some organic oregano will cost you 1.49 – your 91 point wine can be had for just three bucks). So….why spend 12 dollars on “spicy” juice that tastes like tea, is overly dry, and will no doubt leave most folks pining for some truly kick ass Central Coast Zin (you know, the zins that actuallly taste delicious and bring some serious thunder). You made a SERIOUS mistake tonight. You dissed Ravenswood and Rosenblum in the same sentence. Ummm…you should whatch that kind of thing. Both are major producers, but Ravenswood is a grocery store wine. Rosenblum takes their juice very seriously and is a label that can be counted on for really good juice. Have you had the Rosenblum Appelation Series Zin from Paso Robles? It’s only fifteen bucks and it tastes like chocolate covered raspberries rolled in freshly ground black pepper. Have you had the Maggie’s Reserve or the Rockpile? They are both simplly over the top, and delicious. Good show tonight, and thanks very much for the class on Primitivo.

QOTD: Veal Blanquette. I would love to make it for my girlfriend – she would be blown away.

Great show, Gary. However the name of the grape is Primitivo, not “Primotivo” as you call it.

Yes! Good show Gary! Had several Primitovos in the past and found them quite nice for the price. But this was the 3rd show on Italien wine this week… When do you come around with some serious German whites?

QOTD: I would love to do some Sushi for my girlfriend!

Yes Big G, Zin Italian Style. Sweet.

QOTD: I have it everyday. I wake up and cook my two precious Daughters Breakfast each and every morning. It’s always a little bit different, but it’s a bigger reward then me cooking the grandest of all meals.

Awesome show Gary. I ordered the 2nd wine, just have to see what all your excitement is about!

I’d love be to able to cook chicken alla marsarla, and serve it to the queen!

Gary

I thank you back…very much…big up and keep the fantastic work and spirit going…I try to spread the word of thunder here in Sweden but I´m not sure how many I’ve got hooked on this so far…

QotD : A re- or de- constructed classic Alsace Chocroute for my uncle. Paired with M. Chapouter Petit Rouche or Vinoptima New Zeeland Gewurst…

Hugs and respect from Scandinavia

Swedish T

“WE’RE CHANGIN’ IT!!!”
QOTD: I’d love to cook the perfect meal to complement the style of wine that I’ve come to love so well: the Spanish style (usually Crianza, 1 year in barrel, one year in bottle) usually from Montsant or Ribera el Duero or Priorat, where some combination of Tempranillo, Garnacha, and perhaps some Cabernet create a unique middle-of-the-road wine between new and old world with just enough grip of tannin structure and a balance of semi-sweet leather, stewed black fruit, and smokiness… A meal to perfectly compliment this style of wine: maybe some barbecued beef (or heavily seasoned grilled chicken) with balsamic reduction or blackberry compote and grilled zucchini, grape tomatoes, summer squash, eggplant, and red, green, and yellow bell peppers grilled on skewers over an open grill…maybe with some seasoned brown rice? It could work…

Nice, nice show!!!! Another learning experience! However, I refuse to put the pee in my mouth and enjoy it. You’ve done all that and a lot more for us, so thanks! hahaha.. And please, PRI “MEE” TIVO, like you would say “primitive”. QOTD: PIZZA!! I wish that I could make a decent pizza! In fact, I will give it a try this evening, and it will be for Concepción and my three kids.

Gary, Concepción and I are down with you as well. We ARE changing the wine world, and it is a beautiful situation and a beautiful world. Amongs all the bad and wrong things in life that we see in the news every day, and that’s unavoidable, my wine world and perspective is one of the positive things that I can focus on, and it’s changing and improving every day. Thank YOU so Goddarn much! 🙂

Hey YoungDave, I recently leaned about Montsat, and I enjoy it so much also. I have Priorat and Montsat at home. Try Bierzo. It’s very similar, but instead of being from Catalunya, Bierzo is from Galicia. Yummy.

QOTD: I’d cook what I rocked this last week for my first wedding anniversary. 5 mushroom cream sauce broiled salmon with a Santa Lucia Highlands Pinot Noir from Paraiso. Grand Slam!! Just make sure one of the mushrooms is the ever sought after and expensive Japanese (not North Korean where most of it comes from) Matsutake mushroom. Three little stubbies run about 30 bucks but yo, it’s your wedding anniversary. If anyone wants the recipe I’ll hook’ya up. I’d cook it for Boris Yeltsin.

I used to own several Oil Can Boyd rookie cards. Love the obscure reference GV.

QOTD- I do not really wish to cook anything in particular. If I think of something I will go and cook it whether it turns out good or bad. I will cook for anyone around willing to eat.