Peachy Canyon Zinfandel and New York strip steak with herb crust

GV – Fun show – Congrats on making it to 500! QOTD – Champagne and buttered popcorn!

GV – Fun show – Congrats on making it to 500! QOTD – Champagne and buttered popcorn!

Had oysters last night, wish i had the second wine from today with them.

QOTD I like Pinot and duck, but after watching episode I think 297 or something Zin with Foie Gras is very good as well

Gewürztraminer and Boursin cheese =)

Yo G, Ya gotta go back to da “old audio technology”, dat “mic” makes Ya
sound like Ya got a serious head-cold……………..

QOTD: One of me home-made fully-loaded Pizzas and a Good Bottle of Pinot
Noir………YEEEEEEEEEAAAAAAAAAAAAAAAAAH !!!!!!!!!!!! 🙂

QOTD. Probably lamb and CdP, seafood with a Verdejo from Rueda or an Albariño or a traditional Rioja with pretty much anything non-red meat.

QOTD. Probably lamb and CdP, seafood with a Verdejo from Rueda or an Albariño or a traditional Rioja with pretty much anything non-red meat.

~NW Salmon, cooked on the grill, with a whisky, soy, and brown sugar sauce paired with Williams Selyem, Rochioli Vineyard, Pinot Noir…mmmm

~For my sweet tooth a Port poached pear, with a sweet port reduction sauce, and a la mode, served with an Inniskillin Cabernet Franc Ice wine…. yummm…

QOTD- Probably an Indian lamb dish (not to spicy) with a Chateafneuf du pape. For Summer – a crisp New Zealand Sauv. Blanc with Mussels! YUM. Shallots, garlic, butter throw in the mussels let open and boom! Very good. stuff.. Good luck with the 500th SHOW! I wish I could be there. I always wondered why you didn’t use a laverrier – sp? Mic. Much better, you don’t pick up all of those ambient wind noises and such when you are outside etc.. Plus I like how it sould when you “swish!” haha

aka Mike in Nebraska

QOTD – Lustau Anada 1989 sherry and Jamaican Ginger Cake – just discovered it and it is fantastic!

QOTD- Probably an Indian lamb dish (not to spicy) with a Chateafneuf du pape. For Summer a crisp New Zealand Sauv. Blanc with Mussels! YUM. Shallots, garlis, butter throw in the mussels let open and boom! Very good. stuff.. Good luck with the 500th SHOW! I wish I could be there. I always wondered you didn’t use a laverrier mic- sp? It does not pick up that ambient wind noise and such when you are outside.. Also I like the way it sounds when you “swish!”

aka Mike in Nebraska

QOTD: So many choices…a nice chardonnay to go with lobster, or rare rack of lamb with zinfandel…
I think today’s choice would be a thin crust pizza with some Italian sausage, onion, mozzarella and a sprinkling of blue cheese with Cannonau di Sardegna (Sella&Mosca riserva).

qotd: “my” shrimp scampi and a reisling or new zealand sauvignon blanc

grilled steak and italian cab

QOTD: Favorite food and wine pairing…hmm…Last weekend I had a great Rose de Malbec with super spicy indian food which was pretty awesome. Though a good Chilean Sauvignon Blanc with Oysters is pretty bad ass too.

Nice box.

QOTD: so many great pairings…
Red pairing – Barbequed antelope w/ Petite Sirah
White pairing – Lone Canary Sauvignon Blanc and fried abalone steak

Spicy BBQ summers and Malbec!!! : o

champagne and sushi!

wow. A new unknown wine. thanks! Love Oysters! Never knew what wine went with them. Assume they are raw. GR8!
QOTD: best pairings. Wow. Well, I’d say Beef Ribs on the grill and a Zinfandel. No, wait, shrimp and a Sauv. Blanc, no wait, wait, Ribeye steak from the grill and a mellow Cab… no, wait….

QOTD: mmffmff buffmmeeffmmm dhhhmmff
Sorry, I answered using GV’s mic……

holy shit Gary, gotta comment mid-episode- how cool are you for calling out Lil’ Wayne in the joint? Hell yeah, I’m a huge fan of Southern hip hop, and Lil’ Wayne is on the throne right now. People criticize, but once you get his genious you’re hooked. Still haven’t heard the QOTD so I’ll probably be commenting again.

Cool episode Gary, the yellow wristband is nice.
QOTD: I don’t go too complex when I cook (being a dude living alone should account for that), but recently been enjoying steak tips and sauteed mushrooms and white onion with a splash of worcestershire sauce and a healthy dose of red wine, and of course accompanied with the same wine used for cooking. Enjoyed a bold Napa Zinfandel (Napa Cellars 2005) with my little recipe a few days ago, and tonight an Argentinian Malbec with the left over beef I had frozen, same thing, and it’s exquisite for me.
Of course, though, how can you say anything bad about pizza and a Chianto Classico (^_^;;)

qotd: good Sauternes and fois gras