Enjoyed the wine food pairing today. Interesting combinations.

QOTD: Haven’t decided yet…probably bubbly but not sure what kind.

Enjoyed the wine food pairing today. Interesting combinations.

QOTD: Haven’t decided yet…probably bubbly but not sure what kind.

Fun episode – too bad you weren’t grillin’ Tofu! 🙂

QOTD: Probably Prosecco, and I have some Gloria Ferrer Cuvee and Brut Rose that I will probably pop as well. I might try and find that Pierre Peters Champagne you tasted the other day. It sounded nice!

Cheers

Happy Holidays!

J DUB

You would think that the size of that wine bottle would house a HUGE Oak Monster!!!!!!!!!!!!!!!!!!!!!!!!!

QOTD: for new years eve I think I will drink some nice Rush River, or whatever I am favoring that night.

QOTD: I may try one of the Florida wines that I recently got… Not many of them out there, and typically havn’t heard the best things about them… but what the hey!

Is that a bottle of Wrongo Dongo behind you in the video?

QOTD: I may break into the Veuve Clicquot Rose during a private moment, and I will definitely break into some Segura Viudas Cava to share with the larger group.

qotd http://winelibrary.com/reviewwine.asp?item=34595

I can see the transition to a Wine/Food show that would be commercially viable on cable. You would need to have more practice interviewing guest chefs, vignerons and maybe artisan cheesemakers…You have a genuine appeal that comes across on video so keep up the good work. Lighting is very important and less distractions growing out of your head directly behind you. Let’s face it you’ve earned a studio of your own after clocking 400 episodes.

I am considering a Cremant de Bourgogne that uses the same grapes as Champagne but costs about half the price.

At the moment I’m enjoying some leftover prime rib and “Fat Cat” Shiraz/Cab from “Cat Amongst the Pigeons” in Barossa. Outstanding QPR in the ’06. So much for my Old World bias…

Probably drinking an Albariño. Not sure what though. I’m starting to like these wines a whole lot.

GV, oh geez I *did* in fact have some Santa Margherita recently and it was totally MEH!

QOTD: Not quite sure yet – I may go out and try to find that Le Frappe Brut

QOTD: going to give Henry of Pelham Cuvée Catharine Brut a try. won’t know ’til you try it, right? plus, gotta support my province. yup! proud Canadian : )

QOTD: The New Years Eve party I’m going to will wanna serve me crap but I’m *trying* to wiggle in some Gruet Blanc de Noirs that I got from the winery.

Nice, I always like it when you step out of the office.

QOTD: Have not yet decided.

QOTD: I’m not a big New Year’s eve party person. Prefer a nice fire and lots of old movies. If I can find a grower’s champagne I’ll certainly drink one. But resources are limited here. If that plan fails, I’ll try to find a Gruet (the New Mexico version, not the French–maybe I can score a Blanc de Blancs if I’m lucky.

QOTD – whatever someone else pays for!

seriously, though, maybe beer at this rate. if i end up at some concert for NYE i will not want to touch whatever wine will be at the venue.

Gaston Chiquet…I tried it and then like two weeks later you tried it on an episode… I love it!!!

GV – You are a mind reader – I had a Beaujolais Crus by Joseph Drouhin called “Chiroubles” with Christmas eve dinner (prime rib in front of a fire at home with my wife). It was a very nice match, and also far more dynamic than the nouveau juice that is much more basic. I was going to request an episode devoted to the age-worthy crus gamay, but you touched on it already.

QOTD: Thinking more of a sparkling cocktail, with cheap champagne (sorry – when mixing it, I prefer the rot-gut stuff, like Andre…). Example being the “Happy Blu Year” which was written up in the local paper today (Milwaukee Journal / Sentinel)

http://www.jsonline.com/story/index.aspx?id=699233

Happy Blu Year!
Makes 1 drink

3 blueberries for garnish
0.75 ounce Stoli Blueberi vodka
0.75 ounce Van Gogh raspberry vodka
Splash of blue curaçao
Piper Heidsieck (or any dry champagne or sparkling wine)

Put blueberries in bottom of a champagne flute. Add Stoli Blueberi, raspberry vodka and curaçao. Top off, to equal another third of the drink, with your favorite champagne or sparkling wine. Enjoy the effervescent flavor!

Great episode in a new venue.
QOTD- Ihave been thinking about picking up a champagne, I am also planning on opening a 1999 Far Niente Cabernet. We have friends coming over so it should be a good time.

Great episode in a new venue.
QOTD- Ihave been thinking about picking up a champagne, I am also planning on opening a 1999 Far Niente Cabernet. We have friends coming over so it should be a good time.

QOTD – Of course Grower Champagne. Pierre Peters definitely, maybe some Chartogne-Taillet Rose

Fillet Mignon is the Pinot Noir of steaks…WAY hyped and overrated! While it is tender, it is tasteless and not worth the $15/lb (or more) from the butcher…a MAJOR PASS…with 15 Z’s!!

Ribeye cuts are by far the best and most juicy cuts of the cow…hook it up and test it for yourself and you too will see that the high dollar price tag of the fillet can’t hold a candle to the Ribeye!!

And yes, I am an expert in this particular field! 🙂

I’ve actually used up all my supply of bubblies on Christmas Eve, which happened to coincide with my mother’s birthday. I’m still undecided whether to go get some or try to find a substitute.

I am thinking about a 2002 Lafite Rothschild, I want to use my new Christmas gift…I got the coolest decanter from my brother and sisters (Riedel Amadeo Decanter)…It won’t matter though as long as it is shared with family and friends. Whats crazy is I remember exactly what wines we had last year.

Gary-

If you’re going to be tasting more Beaujolais, would you do the Chateau de la Chaize Brouilly? I had it many years ago, and was really impressed. I saw your store has it for about $11-$12. If it’s still as good as I remember, it should be a pretty good bargain.

QOTD- Rather than Champagne, we’ll probably be drinking Sauternes, a 1980-something Chateau Rieussec. It’s a beautiful deep golden color, and it should be great with some glazed pecans.