oh, Gary. it was a good one.

QOTD: Risotto. But if itâ??s the height of tomato season, I love good pasta tossed with cherry tomatoes, garlic, olive oil and maybe a sprinkle of parmigiano. Divine!

I had my first Barolo on Friday night at Eno Vino (in Madison, WI) with two other Vayniacs. Thank you for the FIRST Barolo show â?? itâ??s what made me willing to try a wine a tad out of my usual price range. (Weâ??re all part of the â?? what is it â?? the grad student group? You had a word for it. The poor student Vaynernation. Thatâ??s us.)

Cheers!

PS This is my first Wine Library show in almost two months â?? I just turned in my thesis two days ago. Itâ??s good to be back!

QOTD: I like it all 🙂

Lindsay!!! It’s good to see you back! And yes, for once we went out of price range to try something new and “funky.” Plus, you got to smell saddle leather! 🙂

It’s good to see you back too GV! Loved the “rusty nail” description and the line: “It’s gonna be a solid investment banker, but right now it’s got a mohawk.” haha, I really love the descriptions of wine as different people!

QOTD: Gnocchi. Yum. Or gelato from a street vendor. Or that pizza that I had in Venice. Or the two meals my family had at the Accademia restaurant in Florence. I can’t decide! I love Italian food!

QOTD My favorite is a great pesto with any pasta.

QOTD: straight up rotini pasta with black and green olive tomato sauce. maybe some cheese in it too.

good to see you back to your natural self, Gary!

Cannoli’s from Modern Pastry in the North End of Boston!!!

PS…. GV, whats with all the camera clicks in the background?

Something your not telling us?

Favorite Italian food has got to be Manicotti, when it’s made nice and thin..

QOTD: Nothing can beat a good eggplant parm. Honestly, though. I’m a freak over a good lasagna or ravioli. Now I’m hungry…dammit!

Mmmm, I adore Italian food and Italian wine. If I had to pick a favorite food I think it would be lasagna. My mom makes a fantastic lasagna.

well cooked + high quality ingredients = i will eat it…. i cant choose one thing.

QOTD: A meal I had by the Coliseum in Rome. Tortellini alla panna con prosciuto crudo. That is, fresh cheese tortellini with cream sauce and diced ham. One of the best meals I’ve ever eaten.

Hey, Gary. Welcome back! Great episode!! QOD: Linguini and clams in a white wine sauce. To die for…:}

Italian fish stew, with tomatoes and basil mmmm

QOTD: My wife’s homemade pesto, simple but incredible

QOTD: Stale bread.

….but, grill it over the dying embers of a chestnut fire.

……oh, and slice a tomatoe – still warm from the sun – in half, and rub the pulp over the bread.

………and as long as you’re at it; drizzle a bit of that really fresh, ultra-green olive oil on top of it. And add a few of the tiniest leaves from that basil plant. And, a sprinkling of that crunchy salt. …

Yup. Stale bread.

QOTD: When people think of Italian food they naturally think of pasta. I love pasta but I’ve had about enough pasta that I don’t really think of it anymore as my “favorite” Italian food. One of the Italian foods that I like right now is risotto mainly because I havn’t had a lot of it. Theres so many things you can do with it and I love trying new things. I also really like Italian seafood dishes. Next time you go to an Italian restaurant, try ordering a seafood dish, even it there is only one choice on the menu.

Gary- nice hair cut, looks like you got a little sun in Seattle?!?!? Who was taking pictures in the background of todays show?

QOTD: Manicotti

cannoli

QOTD: anything my father makes, but i’m partial to osso bucco

QOTD: anything my father makes, but i’m partial to osso bucco

Another solid show Gary. Good to have you back in the office for a little while at least.

QOTD: Gnocchi with brown butter and parm. Yum!

Osso buco with risotto Milanese, baby.

Q: does the ’04 vintage extend to Barbaresco too?

Bruschetta followed by lasagna. It’s all good though.

QOTD: it’s all good! And so different from north to south.

Love the Barolos, but still don’t unerstand the difference between Barbaresco and Barolo. Maybe you could address that in a future episode.