That is an interesting region of France, I recently read about it in “The Wine Bible”. The 2005 vintage could be a gold mine if you can come across some of those hidden secrets.

QOTD: ALASKAN KING CRAB LEGS…DAMB IT NOW I’M HUNGRY!

I love seeing you expose the areas of the world which have yet to be promoted as really good wine regions. Crazy educational as well as fun to see.

QOTD: Shrimp, and its not because I love the flavor, its quite opposite actually. Every year, while Red Lobster holds its endless shrimp meal, myself and a dozen of my best friends go out, and have an eating contest. We had our 7th “Shrimpfest” a few months ago, which the winner downed 212 shrimp (a new Shrimpfest record!!!) in a 2 1/2 hour period. Crazy, I know! But to be honest I love a good lobster tail.

I like good seared scallops, and lobster when I can get it (which is not often at all)

Amazing how some wines can smell like pig crap.

qotd: Blue Crab

For the Bila Haut it isn’t symmetry you were trying to describe, actually it sounds like you were trying to get at how the old world and new world flavors didn’t harmonize well.

QOTD: Softshell Crab. Mmmmmmm

Dungeness crab with a Cayuse Viognier!

Another awesome tasting with poop. PIG crap to be exact. Must find that wine… Gary, thanks for entertaining me day after day; it’s always fun and informative.

QOTD: I am going to go with crab legs. That qualifies, right?

Another awesome tasting with poop. PIG crap to be exact. Must find that wine… Gary, thanks for entertaining me day after day; it’s always fun and informative.

QOTD: I am going to go with crab legs. That qualifies, right?

Great episode GV. The song did scare me a little though.

QOTD: None since I’m allergic.

Back to CNN

Got mad love for the vino with value. YO V2 (that’s V squared: Value Vino) You can use that Gary, I permit you and won’t crush you.

QOTD: I don’t know what it is in English but in Japanese it’s “Red Shellfish” or “Akagai”

If anyone knows what that is hook a brother up.

QOTD: Scallops tied with crawfish.

the Viognier must have been acidified, because that grape just does not have that kind of acididy on its own.

Cape Breton(Nova Scotia) King Crab legs. Freshly cooked off the boat and iced for a couple of hours. WOW

JB

QOTD: Mussels in white wine (from Duoro normally) with onions a touch of vermouth and hot pepper flakes. Oh yeah need some crusty bread too!!

Fantastic EP!!

Good show. I keep searching for wines from Portugal, other than port. This one sounds like a winner. Seems like you are sold out already though. :^(

QOTD: It’s always difficult to pick just one, but I’ll go with fresh scallops. Runner up is lobster. Both with just a bit of butter and lemon.

QotD: Shrimp. Although does it have a shell

as to the Madiran,, they are now using heavy Micro ox in Madiran to tame the tannnin. The better Madirans are not imported to the US, or are very limited in their distribution channels. Its time to get more Madirans here in this country and the ones with 100 % tannant are falling by the wayside.. too bad if you are willing to wait 10 years at the minumum.. the full bore ones are excellent.

QOTD: Mussels!!

gary,

loving the pig crap componant! (laughter) awesome! i remember i had a friend as a kid whose father owned a fish farm. fish poop is just completely nasty…would that ever be in a wine? i hope not…(Laughter) well maybe…

great stuff. very excited about the next 100 episodes. i think we will be seeing gary’s face on some more shows…(gary, i’ll put in a call to colbert)

qotd: Clam

Gary, I’m unable to thank you for the CARM. Why’s that, you ask? Well, because it’s out of stock no more than 6 hours after you posted the show.

Please, get some more so we can thank you!

YOU BASTARD!

QOTD: DungEEEEEEEEnous Crab

Great show (again!) – Definitely will go look for Madirans…

QOTD: Scallops

Great show (again!) – Definitely will go look for Madirans…

QOTD: Scallops