QOTD: I think I have to go with Stone Crab

In a word: Lobster.

Shrimp!

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s, that’s about it.

Can’t wait to try the Carm Douro.

QOTD: Lobster!

Great show, GV. There’s so much focus on Bordeaux, Burgundy, et al. it’s great to see you reaching out to the more value driven areas of France. I’ve already picked up a few from WL and have not been disappointed. Portugal, too….great stuff.

QOTD: Tough one….there really isn’t a shell fish I don’t like. But, to go with one: Blackened lobster drowned in butter. Couple that w/a nice sancerre…and we are in b’ness!

Great show, GV. There’s so much focus on Bordeaux, Burgundy, et al. it’s great to see you reaching out to the more value driven areas of France. I’ve already picked up a few from WL and have not been disappointed. Portugal, too….great stuff.

QOTD: Tough one….there really isn’t a shell fish I don’t like. But, to go with one: Blackened lobster drowned in butter. Couple that w/a nice sancerre…and we are in b’ness!

The song was much better than your rant. At least the SB MVP had the right last name! Yes, you are correct, everyone starts at ground zero for 2008 except the Giants but I like our chances as long as #18 is our QB! If I were you, I would be hoping for a QB in this year’s draft. Back to wine.

Nice show, I love the wines of southern France. Have you been there? I propose an Annual WLTV Excursion (AWE) to a different wine region each year.

QOTD: Growing up and living in Maryland, it’s easy, Maryland Blue Crab though I love scallops and oysters.

Cheers!

P.S. If we bring in more Vayniacs, does that mean wines you rate highly will be gone that much sooner? I’m tired of seeing “Not Available, Sold Out”

QOTD: Pan seared scallops with lemon and wild rice.
Had it last time with a Chenin Blanc that was “eh” by itself but worked nicely with the food.

QOTD- softshell crabs…sauteed, not fried.

Great show! I’ve got to try the Portuguese Carm Douro!
QoTd
It’s a tie between scallops and scampi. Gotta know it’s tough being coastal and moving inland, oh well.

Great show! I’ve got to try the Portuguese Carm Douro!
QoTd
It’s a tie between scallops and scampi. Gotta know it’s tough being coastal and moving inland, oh well.

Gary-QOTD: I LOVE ANYTHING from the water. Thanks to my friends from Taipei and China, I have grown to love many new things. For instance: seaweed, octopus, oysters and a LONG list of other fabulous items that are just sooooooooooooooooooooooooooooooo healthy and wonderful!!!!!!!!! 🙂

Gary-QOTD: I LOVE ANYTHING from the water. Thanks to my friends from Taipei and China, I have grown to love many new things. For instance: seaweed, octopus, oysters and a LONG list of other fabulous items that are just sooooooooooooooooooooooooooooooo healthy and wonderful!!!!!!!!! 🙂

QOTD: Oysters especially Pacific

So I’ve had the Laplace Madiran…straight from the bottle at a Halloween Party.

QOTD: My favorite shellfish dish is spaghetti alle vongole.

While we’re moving through Portugal, an ep on Tawny Porto perhaps?

QOTD: Oysters on the half shell. No, wait, steamed clams on the Seattle waterfront. No, wait, mussells steamed in sherry. Or….maybe oyster shooters? No, no, definitely this week it is oysters on the half shell.

Gary-Good to see you are older and wiser!!! You are now embracing The Tar Heel Blue concept with the GORGOUS Tar Heel Blue table cloth!!! Go Heels!!!!!!!!! 🙂

QOTD: I love all shellfish, but today I will claim the crawfish as my fave onycuz it’s Mardi Gras.

Gary, I see you’re using the THUNDERMUG again today. When will you come over to the dark side and call it by its true name? Say it with me, THUNDERMUG. There, now doesn’t that just feel oh so right?

Great Show!!!

QOTD: I actually do not eat shellfish. Not my thing.

–RH

Nice shout out to the old school vayniacs. Love the direction you’re taking it, more learning about different regions!!

QOTD: east coast oysters on the half with a squirt of lemon and horseradish, and a sparkler!

Has Gary jumped the shark? It’s possible.

QOTD: I like shrimp.

Has Gary jumped the shark? It’s possible.

QOTD: I like shrimp.

QOTD

Langostino

Preferably from the waters off New Zealand……they have a great mineral quality that pairs oh so well with a Good Sauv Blanc from New Zealand with their mineral and light citrus flavors.

Go GV GO!……..I am spreading the Thunder to one person at a time!

401 episodes, and the Madiran barrier is finally broken.

Had the ’02 Laplace as a pop-and-pour and I didn’t find it very aggressive at all, but wonderful stuff for the price.

Perhaps the Languedoc is the place to find a viognier I actually like? Dunno, given my experiences with white Rhones …

QOD: seared big-ass scallops (caveat being that we’re 1,200 miles from any kind of ocean out here in the stix.)