QOTD: I’ve found a love for a good cab franc with a huge plate of spaghetti with tons of meat in it, garlic bread, all the good stuff…red meat/red sauce goes great with a cab franc for me.

QOTD- I love Indian food with an equivalently spicy vino. Funny considering I don’t like my food too spicy, but then again spice, to me anyway, seems to cover up the flavors as chilling wine does. Anyway, ’tis all about the vibe- exotic wine with exotic food. Even better to me, though, is when a complex mixture of flavors can be attributed to the same source. (i.e, I rarely drink wine with food!)

Oliver a dit que les grands freres ne boivent pas le vin.
Il a dit que
quand il est un adulte
il sera Viking.
Et,
quand je regarde ses mains,
en dessinant ces images fantastiques,
je pense
que j’spere
qu’il sera Viking.

I don’t like oysters.

: o ; ) : {

QOTD: champagne and bratwurst (especially if sauerkraut is involved).

I’m so glad you did this episode. I’ve been looking at getting into Sancerre for a while now. I’ve had a lot of sauvignon blancs, but never from France.

QOTD: Rioja and Manchego.

I’m so glad you did this episode. I’ve been looking at getting into Sancerre for a while now. I’ve had a lot of sauvignon blancs, but never from France.

QOTD: Rioja and Manchego.

Gary & Mott- Oysters???? Where????? Where??????????? I LOVE OYSTERS!!!!!!! 🙂

Always been hit or miss with me with regards to Sancerre, but can be one of the best values for the region.

QOTD: my favorite food is Mexican and I absolutely enjoy green salsa enchiladas with a viogner. I am certainly open to suggestions for different wines by anyone who drinks wine with spicy Mexican food. It’s kind of an odd pairing but… there it is!

QOTD: I’d have to go with a bacon-wrapped monkfish and a nice Malbec or Tempranillo. (OR) Shrimp cooked in soy sauce and lime with an Old Vine Zin (Bear and Lion).

Dude, the mic is still muffling you. Lose it .

QOTD: My favorite wine pairing is steak and Barolo

QOTD: Merlot or Cab. with a Filet Mignon. Can’t beat it.

QOTD: Well, I’ll go general here. A good tannic red with some dark chocolate and cheeses.

QOTD: Smoked salmon spaghetti and champagne works for me 😀

QOTD: sparkling and oysters….yumm

You should go to Swan’s Oyster Depot in SF when you are in town – we make it there every time. Pretty much an SF institution for oysters, crab, FRESH sea food….but it is pretty much just a counter with guys serving seafood n oysters behind it. But get there before 10:30 or so, or be prepared to wait in the 1 hour + line forming outside!!

QOTD – Crispy fried pork belly with old German Riesling. Or maybe Margaret River Chardonnay with Yabbies. Or perhaps 1994 Quilceda Creek cab with a perfectly grilled aged and marbled rib-eye steak. I could go on….

QOTD A good jammy Zinfandel with barbequed ribs. You lucky guy- in Bordeaux!

Now you got our hopes up for thursdays show so you gotta deliver.

QOTD: Has to be Pierce’s fall off the bone BBQed ribs and a nice hefty (not raisiney) Zin.

Lose the microphone

For pairings I’ll take every single receipe in Sid Goldstein’s book “Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food”.

If you love wine and food – RUN, don’t walk, and BUY THIS BOOK!!!!!

QOTD: An oldie, but so many fond memories. A REALLY good thick juicy melt in your mouth fillet steak with a deep unctuous Shiraz.

QOTD: My buddy Chris makes a Tempranillo here in New Mexico…it’s just awesome with Red Enchiladas…most wines lose something when you are dealing with something that spicy, but this juice takes the red chile smacks it around a little, pulls its hair, and gives it a little kiss.

I’m talking a party in your mouth.

yooooo, episode 212 rocks!

Sancerre is such a fickle wine for me. I’ve had too much that I paid too much for w/little satisfaction that I’m a bit discouraged by it.

QOTD: While we’re on Sancerre…how’s about a salad of Asparagus w/a mayo vinnagarette & chopped boiled egg whites. Or, Thanksgiving dinners w/either a nice chewy Zin or a very earthy pinot. Or, or, veggy pizza and a kick-azz cab franc. Or, or, or..a well balanced and not to oaky chard w/some scallops. I could go on and on and on.

It’s a tossup: Steamed mussels with vinho verde, OR barbera with a simple meal of crackers & salami, prosciutto & gruyere cheese.

As always, great show. I like red wine and red meat. I don’t think you can beat a cab with a big steak.