A solid episode. I’m very interested in that Viogner. Pig guts? Dude you have a photographic olfactory memory.

QOTD: Jumbo shimp cocktail, cooked until just pink with cocktail sauce loaded with lemon & horseradish. With a good riesling of course. Can’t get enough.

oysters. and i got a ring bee-otch!

QOTD: I’m allergic to shell fish, but I like lagostino lobster:)( I dont get a big reaction but got to be carefull anyway)

QOTD: I’m gonna have to go with raw oysters and a touch of hot sauce on this one. Maybe just a tiny amount of fresh lemon too.

Lurker coming out of the cellar…. on episode 401
great show geevee

QOTD: shellfish aren’t kosher, but i like fresh scallop sashimi style with lemon and soy sauce. don’t tell my grandmother

Speaking of interesting odors, I once had a boxed pinot gris that filled the room with the distinctive smell of slightly rotten fish when poured. Not a nice nose. Some thing had obviously gone wrong, as by all accounts it was a fairly decent wine, even in the box. So, if a corked wine can be “corked”, does a box wine get “bagged”? What about a screw capped wine? Screwed???

QOTD: I love scallops, especially seared, but almost any way will do. Also really enjoy mussels, particularly if the sauce is right.

Great episode, chock full of the content.

I loves me me sum shreeump.

Awesome song Sara. Very heartfelt.

Great episode!

QOTD: Muscles no contest. Some may get into raw oysters or the complex with central nervous systems like crabs and lobsters, but they’ve got nothing on a nice platter of Muscles.

QOTD: Prawns… and way you cook ’em.. yummers

I like scallops – but nothing beats a great raw oyster

GREAT episode!
QOTD: oysters
Sara’s song was terrific. Where can we see/hear more Sara online? Mott: LINK IT UP!!

Great show Mister V.! Still waiting for my 1998’s Madiran in my cellar.

QOTD: King Prawns all day long! Together with a nice butter-riesling sauce,
salt+pepper+garlic.. YUM!

QOTD: Don’t come the raw prawn GV, prawns would have to be the tippiest toppiest shellfish for me. Although I also love Yabbies!

Just reviewing some TN’s I made at a NZ tasting about 4 months before I discovered WLTV, oh how I wish I was making better notes back then, I mean once they’ve been deciphered they were really really very poor back then.

M

King Crab Legs with butter. YUM.
Although I had a petite lobster and gnocci dish in Santa Fe that I’ll never forget.

Scallops …with Cuilleron Les Chaillets Condrieu. Oh. Sorry you didn’t ask with what wine – I guess that’s gonna be what’s coming up??

Still loving the show (though VODKA??!) Roll on 400 more…

GV,
If you want to try some good Tannat that is produced in the good ole US of A, try Tablas Creek out in West Paso Robles. They are the sister winery to Beaucastel in the Rhone and make a lot of single varietal bottlings that are really good including the aforementioned Tannat.

QOTD: Lobster

QOTD: Lobster, without a doubt.

Dude, Please, please, please don’t make that the theme song to winelibrary TV.

Loved the description of tanat GV! I’m gonna have to search that out! sounds like it’s up my alley.

P.S. This is the greatest day of my wine drinking life! I just found out that Wine Library actually ships to my state! Oh man you guys totally have a new customer!

QOTD: LOBSTER!

Great show GV thanks.

P.P.S. how would you feel about an 80’s rock ballad about the oak monster?

OAK MONSTER!!!!

P.P.S. how would you feel about an 80’s rock ballad about the oak monster?

OAK MONSTER!!!!

QOTD: I’d eat buttery shrimp 6-days-out-of-seven, but on that last day I love a good lobster or crab legs platter.

My favorite shell fish are: soft shell crab, shrimp, clams, oysters.

QOTD: Crab. And if thats not cool, clams.

I did actually try what you suggested on 148. Sort of spur of the moment. I was shopping, passed the spread section, and said “What the hell”. I thought I knew what currents tasted like, turns out they taste like Cabernet.

Gary,
Thank you thank you and thank you for sharing those wines with us. Its good that you mix it up and try wines from relatively obscure regions that many of us are unfamilar with What a great education! Now what can you tell me about Banyuls that you mentioned briefly the other day. I saw one in a local Kroger and am tempted to try it from Domaine Du Mas Blanc for about 40 bones. Is it worth it? Have you tryed any? Please help as I some education on this.
Thanks for your time
Bobby
Richmond, Virginia