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EP 401 Portugal and South West France, Languedoc-Roussillon and Provence

I am very passionate about these areas, so much that I have rearranged the Wine Library floor plan and we added more spots to add to our selections, today I yap about them and layout a blueprint for future shows!

Wines tasted in this episode:

2004 Domaine Baubiac ViognierLanguedoc-Roussillon play
2005 Carm DouroOther Portuguese Red Wine
2005 Domaine Bila Haut Occultum LapidemLanguedoc-Roussillon
2004 Laplace MadiranMadiran

Links mentioned in todays episode.

Latest Comment:

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John__J

qotd: I gotta go w day boat sea scallops, w raw oysters a close 2nd when it comes to mollusc's and lobster or crab when it comes to crustaceans. But that's a really tough question since I love all shellfish.

Love Madiran, haven't had the one by Laplace, but I have had their Pacherenc du Vic-Bilh Sec

Tags: Languedoc-Roussillon, Madiran, other, Portuguese, red, review, Video, white, wine, wines

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  • GrapeStuff

    QOTD: Third Place goes to Dungeonous Crab
    Second Place goes to Alaskan King Crab
    First Place goes to Oysters – (are they even a shell fish? I dunno, but they are dang good!!!)

  • GOTTA Go STONE CRABS with a Mustard cream sauce
    Their a MIAMI Must $$

    Congrats on the 401 K (ha ha) Show
    Bad stock market joke !

    GO DEMS

  • GOTTA Go STONE CRABS with a Mustard cream sauce
    Their a MIAMI Must $$

    Congrats on the 401 K (ha ha) Show
    Bad stock market joke !

    GO DEMS

  • Kev and Ams

    QOTD: I’m allergic. =(

  • */^_^*

    qotd: never had shellfish…wait…lobster and crab are shellfish? i live in the middle of the continent. i don’ know about these things.

    booh carignan. hooray grenache and mourvedre.

  • Kev and Ams

    QOTD: I’m allergic. =(

  • */^_^\*

    qotd: never had shellfish…wait…lobster and crab are shellfish? i live in the middle of the continent. i don’ know about these things.

    booh carignan. hooray grenache and mourvedre.

  • RichE

    Great show….. Loved the song.

    So when can I can the new wrist band?????????

    QOTD: L.O.B. STERS with a sparkler

  • QOTD: Wellfleet Oyster

  • RichE

    Great show….. Loved the song.

    So when can I can the new wrist band?????????

    QOTD: L.O.B. STERS with a sparkler

  • QOTD: Wellfleet Oyster

  • QOTD: Does crab count? Either that or clams (in a chowder). I’m not much of a seafood guy, most of my food had 4 legs.

  • QOTD: Does crab count? Either that or clams (in a chowder). I’m not much of a seafood guy, most of my food had 4 legs.

  • Christohper J

    QOTD: I would have to pass on the obvious choice of lobster and go with shrimp, I can eat it all day long.

  • Christohper J

    QOTD: I would have to pass on the obvious choice of lobster and go with shrimp, I can eat it all day long.

  • Little Jonny H

    I love the new direction we’re headed GV. I’m poor, so I’m always looking to pick up something from Portugal or Spain.

    QOTD: I have yet to find any organism of the sea that I do not LOVE! King Crab has a special place in my heart, as do freshly caught peel-and-eat shrimp (none of that farm-raised crap)!

  • Little Jonny H

    I love the new direction we’re headed GV. I’m poor, so I’m always looking to pick up something from Portugal or Spain.

    QOTD: I have yet to find any organism of the sea that I do not LOVE! King Crab has a special place in my heart, as do freshly caught peel-and-eat shrimp (none of that farm-raised crap)!

  • Cma82

    Awesome episode gary! I think for the next 100 episodes you should try to come up with at least one wine each episode from an appellation I’ve never had.

    QOTD: If it comes in a shell…i’m down with it

  • Cma82

    Awesome episode gary! I think for the next 100 episodes you should try to come up with at least one wine each episode from an appellation I’ve never had.

    QOTD: If it comes in a shell…i’m down with it

  • Panosh

    QOTD:
    It’s got to be Lobster. Poached, with the meat put into a ramiken and smothered in a Creamy Lobster Broth made with fresh lobster broth, a touch of celery, carrot, lemongrass, fresh ginger, tarragon, heavy cream and tomatoes. Oh yes, served with a 2004 La Croix Pouilly-Fuisse and Cauliflower Risotto with White Truffle Oil. Doesn;t get any better than this. Desert is Vanilla Bean Custard Ice Cream with 100 year old balsamic Vinegar and some Graham’s 10 Year Tawney Port.

    Glad you are out of your slump from yesterday. The Vodka was fun, but the energy was down a notch or two.

  • Panosh

    QOTD:
    It’s got to be Lobster. Poached, with the meat put into a ramiken and smothered in a Creamy Lobster Broth made with fresh lobster broth, a touch of celery, carrot, lemongrass, fresh ginger, tarragon, heavy cream and tomatoes. Oh yes, served with a 2004 La Croix Pouilly-Fuisse and Cauliflower Risotto with White Truffle Oil. Doesn;t get any better than this. Desert is Vanilla Bean Custard Ice Cream with 100 year old balsamic Vinegar and some Graham’s 10 Year Tawney Port.

    Glad you are out of your slump from yesterday. The Vodka was fun, but the energy was down a notch or two.

  • Hotshot162

    Great to see the show back to normal!! Yesterday show feel kind of weird…great show today, four totally different wines. I want to try the Carm Douro…

    QOTF: Clam, then follow by oyster.

  • Hotshot162

    Great to see the show back to normal!! Yesterday show feel kind of weird…great show today, four totally different wines. I want to try the Carm Douro…

    QOTF: Clam, then follow by oyster.

  • kjemt

    Great show Gary, My fav shellfish is King Crab….it brings the thunder!!!!

  • kjemt

    Great show Gary, My fav shellfish is King Crab….it brings the thunder!!!!

  • Taylor

    Great show, will deff be seeking some of those out in the near future.
    QOTD its pretty cliche, but lobster is my favorite if it’s prepared right because nothing can bring on the food blues like over-cooked lobster.

  • Taylor

    Great show, will deff be seeking some of those out in the near future.
    QOTD its pretty cliche, but lobster is my favorite if it’s prepared right because nothing can bring on the food blues like over-cooked lobster.

  • CORSkier

    QOTD: Scallops! Pan seared scallops are the bomb. With a little bit of Sauvignon Blanc? perfect.

  • CORSkier

    QOTD: Scallops! Pan seared scallops are the bomb. With a little bit of Sauvignon Blanc? perfect.

  • crank

    QOTD: crab, with hot melted butter.

    mmmm…

  • MrJCG1

    Nice show Gary. i’m going to pick up a bottle of Carm tomorrow at the store.

    QOTD: I love lobster but, that’s too easy. Right up there with lobster (and certainly more obscure) is sea urchin or uni in Japanese. I’ve eaten it cooked but prefer it much more in sushi form.

  • crank

    QOTD: crab, with hot melted butter.

    mmmm…

  • MrJCG1

    Nice show Gary. i’m going to pick up a bottle of Carm tomorrow at the store.

    QOTD: I love lobster but, that’s too easy. Right up there with lobster (and certainly more obscure) is sea urchin or uni in Japanese. I’ve eaten it cooked but prefer it much more in sushi form.

  • Marshall

    Thanks for kickin the new knowledge on the tannat.

  • MrJCG1

    Hmmmmm, that gives me an idea. How about a Sake episode? C’mon, bring the kaminari (thunder).

  • Marshall

    Thanks for kickin the new knowledge on the tannat.

  • MrJCG1

    Hmmmmm, that gives me an idea. How about a Sake episode? C’mon, bring the kaminari (thunder).

  • Glenn

    GV, Great show today, had my first Languedoc-Roussillon about 2 weeks ago and it was very tight. Will decant on the next one.

    QOTD: Without a doubt, Dungeness Crab, lived in the Puget Sound region for 20 years a love that crab. I’d throw the lobster in the dumpster to get to the crab.

  • Glenn

    GV, Great show today, had my first Languedoc-Roussillon about 2 weeks ago and it was very tight. Will decant on the next one.

    QOTD: Without a doubt, Dungeness Crab, lived in the Puget Sound region for 20 years a love that crab. I’d throw the lobster in the dumpster to get to the crab.

  • JonE

    You really got a jaded in-the-biz dude thinkin about the Laplace. I think i feel a re-awakening.

    QOTD: Whatever is seasonally delicious. But beyond that I’m an old timey lobster dude, love the Kumamotos,and will always wait in line for a good chowder (littlenecks please). Cheers to shellfish.

  • JonE

    You really got a jaded in-the-biz dude thinkin about the Laplace. I think i feel a re-awakening.

    QOTD: Whatever is seasonally delicious. But beyond that I’m an old timey lobster dude, love the Kumamotos,and will always wait in line for a good chowder (littlenecks please). Cheers to shellfish.

  • luvgrapesqueezings

    QOTD: Nantucket harbor scallops!

  • QOTD: I’m going with crab! But I don’t think I’d turn down any of them if offered!

    Great show!

  • luvgrapesqueezings

    QOTD: Nantucket harbor scallops!

  • QOTD: I’m going with crab! But I don’t think I’d turn down any of them if offered!

    Great show!

  • CuriousInStLouis

    LOL! What a great song!!

    The Carm sounded delicious.

    QOTD: U10 Gulf shrimp pan fried in some olive oil, shallots, and garlic.

  • CuriousInStLouis

    LOL! What a great song!!

    The Carm sounded delicious.

    QOTD: U10 Gulf shrimp pan fried in some olive oil, shallots, and garlic.

  • KVolk

    QOTD: It would have to be oysters on the half shell with just a bit of horseradish and a shot of tabasco….
    Of course Lobster and linguini with red clam sauce….

    Sulphur for the match smell?

  • Matt

    QOTD: I think I have to go with Stone Crab

  • KVolk

    QOTD: It would have to be oysters on the half shell with just a bit of horseradish and a shot of tabasco….
    Of course Lobster and linguini with red clam sauce….

    Sulphur for the match smell?

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