Dom Perignon and my honey’s lips.

Sweet episode- loved the fun facts!

QOTD: Cab sauvignon & chocolate. Yum yum yum.

Awesome show Gary, I am a HUGE of Oysters so this show was a really big help, thanks for this bud!!

QOTD: big steak fan so I will go with Cab & steak.

Gary, thanks for all the info!

QOTD: Champagne and a hot guy (sorry..its true!)

About 7 years ago on a cruise I tried a wonderful dessert wine, don’t remember the name but it tasted like apricots, tangerines & oranges. Very Sweet, but oh so good. Had it with a Grand Mariner souffle. Just call me the tooth fairy because I like my wine and dessert SWEET!!!
Gary have you ever thought of hosting a Wine Themed cruise? My husband and I cruise a lot and have taken several wine tasting classes, but we just couldn’t understand the “Wine Snobs” as you call them. Thanks to I Pod I found your web show and have been watching you since July 4th. I have learned more from you than I ever did from those classes. Congrats to you and your staff for 500 shows!!! I love your show and will be watching every day.

Start with steak and a cabernet then champagne and chocolate and fresh raspberries

QOTD: I haven’t had much experience in pairing wine with food, often i am pairing steak with a zin or shiraz. But one night i went out to try this new steakhouse out, and tried a wine that i had not heard of before with my filet mignon and wow, did the two ever go together. I wish i could remember what it was, i’m sure it was a shiraz and boy did it ever have flavor. With the tender juicy steak and the massive flavor of the wine I was in heaven.

Dude, you need to lose the microphone. When you are in your office, there is no problem hearing you. When you do the show from the road, wear the microphone. Seriously man, it sounds weird. Lose it.

A rare steak and good cab. Can’t beat it!! Makes my mouth water just thinking about it!!

QOTD: Sauternes and Creme Brulee

QOTD: It’s always been a thick, juicy filet or strip paired with a deep, rich merlot with some fruit to it.

QOTD: It’s always been a thick, juicy filet or strip paired with a deep, rich merlot with some fruit to it.

qotd: don’t have one.

QOTD— Blue crab and New Zealand Sauvignon Blanc……..

QOTD:Grilled lollipop Lamb chops and Priorat

QOTD: Consilience port with Ghiradelli Intense Dark Toffee Interlude chocolate. Hope you’re having a great time on your travels. Keep it real.

Sauvignon Blanc and oysters

Lamb and a Cayuse Syrah or a Cdp!

I am in a wine tasting group that conducted a wine/oyster tasting experiment about a year ago. We had a couple of different varieties of oysters, and tasted them with several different highly regarded wines from: Sancerre, Chablis, Champagne, and Muscadet. To our collective surprise, Champagne was the general concensus as the best combination…and by a substantial margin. The crispness, minerality, acidity, and perhaps most of all the purity and cleaniness of the Champagne made the decisive difference. I love raw oysters, and now my wine of choice with them is Champagne….unless of course, I’m at the gulf coast where beer rules!

QOTD: The best food/wine combination I’ve ever had was Chateau Yquem and Fois Gras.

I don’t know if I have one – but enjoy crackers ( like wheat thins) with cheese or humus (garlic varieties) with just about any wine. Sipping some Argentina wine – La Posta 2006 Cocina Blend blend – Malbec, bonarda(?) & Syrah with the very exotic Wheat Thins….it’s ALL good !! Thanks for expanding my palate GV !!

QOTD- The all-American: Aged Porterhouse with a great Napa Valley Cab!

2003 Chateau Ducru-Beaucaillou and Braised Veal Shank

Man-o-man, that mic ain’t no good! Too ‘news feed’ like…

And you can’t hear Mott talking anymore!

Great episode, but you need to lose the mic. You always say “you (pointing directly at Mott), with a little bit of me”. Without Mott the show wouldn’t be possible. We need to hear what he is saying too.

Best pairing for me is rack of lamb with a peppery Australian Shiraz.