It’s my fortune that one of my sons is a trained chef, who flew in from LA to do a benefit this past Monday. His presentation included a serving of samplers made from farm fresh ingredients. For dessert, he served up a very light cheese cake, (don’t know how it was prepared), with a dollop of wiped cream, (the real stuff), and a drizzle of honey. It was certainly outstanding, and is currently my favorite- at least until the time he comes East again, and cooks up something else. Love the Malbecs. We really got into them when we visited Argentina last fall, and have continued to explore and enjoy their wines. Have not tried the French Malbec, but will probably give a whirl.

Good show Gary. I for myself like cahors better specially for the old world taste of it. It would make a good battle if you went up in price range.

QOTD: My favorite desert is Pudding Chômeur – typically Québecois, witch is a cake dipped in brown sugar and maple syrop. I guess it’s kind of an upside down cake.

QOTD: Frozen Margarita with Grand Marnier, no salt 🙂

I totally agree with you on the Malbec’s. I had one when I was in Argentina last summer, it’s what got me into wine tasting actually. So you can say I have a little bit of an attachment to it, but I try to get different stuff, so I haven’t had any in a while. And I probably won’t for a while, because I definitely do not drink enough white wine and do need to try that a bit more for my personal tasting. But I’ll definitely try one the next time I go out to eat with friends.

QOTD: My personal favorite dessert is german chocolate cake. It’s what my mom makes as my birthday cake every year. That and cherry cheesecake on the holidays.

QOTD: I am big on cheese for dessert with sherry or dessert wine, but when it comes to sweet stuff I heart coffee ice cream with crushed oreos, warm rhubarb crisp, coconut sorbet! YUM.

I like the comparison angle.

Probably a souffle.

I really appreciate this sort of show. Although my taste in wine is slowly graduating to more sophisticated bottles (read: more expensive and bad for the wallet!), I do regularly try under $10 bottles, especially from regions I rarely try.

I’ve had more than a few cheaper ($7-14) Malbecs and I’ve NEVER been impressed. They are always too tannic and too alcoholic…so disjointed. People always recommend them to me and I can’t see why. Just from your tasting notes, Gary, I’d steer clear from these as they seem to be similar to the others I’ve had in that range. I’d be curious to see a more expensive bottle tasting head-to-head, though! That’d be quite interesting.

QOTD: I’m not a dessert fan, but I appreciate a solid tort.

LOVE the new format…short and sweet and great info!! Like the side by side.

QOTD: just had it on my birthday for the first time…gelato with espresso poured over it. EXCELLENT!! But my all time fav is a pineapple upside cake -growing up thats what my grandma always made me on my birthday!!

QOTD: Creme Brulee, homemade sorbet, biscotti, and would even opt for cheese, if cholesterol wasn’t so high.

QOTD: My favorite dessert… hard to pick since i have the biggest sweet tooth! If I had to pick, I’d probably go with chocolate chip cannoli or soft-serve Gannon’s ice cream – YUM!

No one favorite dessert as I love them all. However, I recently had some carrot cake w/cream cheese ice cream that blew me away.

I haven’t met a dessert I didn’t like….and I’ve tried alot.

Cool Malbec show! I need to drink more of this varietal.

QOTD: Any kind of bread pudding.

Ah……… Malbec. This is how I came across WLTV, researching a yum yum Ben Marco Malbec. QOTD..I’m digging these little 2 bite size cinammon roll thingees that I pick up at Dillons, take a bite then follow with some walnuts, then milk.

Don’t really have a sweet tooth, but if I had to have one out a restaurant I’d order Bananas Foster.

Birthday cake, because it comes with free presents. I enjoy a late harvest Gewurz with vanilla ice cream and yellow cake and pound cakes.

Port is a really good pairing with dessert-type foods.

Kathleen Lisson

Very entertaining and informative. Will try the Argentina bottle. Favorite dessert? Molten chocolate cake.

Thanks Gary,
Always wondered how new vs old world might stack up. Have the same curiosity regarding some of the other varietals (of which you’ve done a few).
QOTD: Don’t normally eat dessert, but probably probably something simple and decadent, like a warm fudgey chocolate browney with a banana on the side piled with chocolate and vanilla ice cream and topped with nuts and chocolate sauce, (and of course the cherry on top). MMM, gettin’ kinda hungry, maybe I need to go have dessert.

I’m starting to like the head to heads, maybe you should run that format again in a month or so, how about 2 bottles of each type though, for a better average?

QOTD – Vanilla ice cream, boring I know, but I hardly ever have dessert so that’s pretty much it.

QOTD —

Tough to pin it down to just one….

Bavarian Apple Torte (combines the best of shortbread, apple pie and cheesecake)

Good ol’ Blueberry Pie

And Yalumba Antique Tawny – not that YOU would know anything about that…. slacker.

Doug Nalle

Good Head-To-Head on Malbecs. Question of the Day: Last night we had a wonderful Coconut Cream Chocolate Pie. And believe it or not, it went very well with a 2006 Steele Old Vine Pacini Vineyard (California) Zinfandel.

Portillo’s Chocolate cake, obviously. If you are from anywhere near the Chicagoland area and don’t know what that is, you are a worthless human being.

I love the Argentinian Malbecs. Great Drinking Value.

QOTD: Flowerless chocolate cake with Framboise. I know it’s a beer and not a wine but it is absolutely wicked with the dense, rich, bittersweet chocolate cake.

Really like the head to head format of the show. I like the idea maybe doing head to head, at comparable price points. That would be cool.

QOTD: Cant eat much in the way of deserts with sugar anymore. I used to really like cheese cake. Now, I go for good piece of stinky cheese and some fruit (ripe pear).

When you say black licorice, do mean like the sweet stuff? Because here in Denmark black licorice is very strong and salty.

QOTD : nothing better gary than french pastry ! 🙂 or a piece of parmiggiano
(the vines are crying here in the languedoc in a plot of land planted with chard elsewhere ?)… good show again