16th?? what could be better than wltv??

QOTD: Porterhouse with a a full bodied red – Cab or Bordeaux.

QOTD: Porterhouse with a a full bodied red – Cab or Bordeaux.

Finally done lurking. You have invaded my dreams and daydreams. You are a threat to my self employed day. I probably need to spend more time working than running into wine stores, tasting every day, and watching archived episodes. Nonetheless, love what you are doing and glad to be going beyond my old paltry knowledge of wine. It is a delicious problem to have. Congrats on the upcoming 500th show!

QOTD: This time of year, sitting on my roof in the still hot evening, eating a scallop salad with bitter field greens Рlots of endive and frisse Рwith a warmed tart orange dijon dressing paired with a crisp white or ros̩. I love a good Bandol ros̩ when it gets a tiny bit cooler and then I throw some bacon in the salad. So easy to put together and yummmmm.

QOTD: Braciole with a IlPoggion Brunello Reserva

Great, great show for this time of season. I have been pounding the NZ SBs (as I am right now) but Sancerre is creme de la creme when it comes to the SB.

QOTD: Goood question. Can I have a couple of them? The easy one is Pacific NW salmon (wild not farm-raised) with an Oregon Pinot followed by a scrumptious seafood paella I make paired with a Spanish Albarino and finally a deep-dish cheesy pizza with a Haywood Zin. My trifecta.

And yes, the new wristband is totally rad. I want one. Your shipping dept is so quick they were not able to get a wristband into my latest order. I guess I need to order some Sancerre.

Have a great trip to Bordeaux and finally to SanFran.

I’ll be watching #500 tripped out on Percoset on Friday since I have “sports hernia” surgery at noon. Your show will bring a smile to my face an ease the pain.

Kudos to 498!

Cheers!
Dom

P.S. Can you get me any ’05 Reignac?

Yeah I agree. That microphone is really KILLING THE THUNDER! Instead of getting into the episode, it was kind of like I was watching a boring lecture.

Seriously. I know that may seem extreme or whatever, but something about the “formal” sound really took away from the energy you usually bring. Maybe you were toning it down cause you were worried about blowing the mic?

No more Lavalier Mic!!

The mic still isn’t necessary. I like the shirt, though. Don’t know what’s going on there, but I like it.

Cassoulet and Madiran, pizza and Chinon, steak and Gigondas. Oysters and Sancerre sound wonderful but when you’re 1200 miles from the ocean you can’t raise your oyster expectations too high.

QOTD: I think champagne and lobster is the most perfect combo I have experienced.

Gary great episode that second wine sounds legit.

QOTD:
-Pretty much any cheese and a good wine and I am in heaven 🙂

QOTD: Has to be big old bone in rib eye medium rare with a nice big Cabernet….and some lightly grilled asparagus and sauteed mushrooms…man I am hungry…..

I had a baked goat cheese with sauted mushrooms paired with a french red wine that freaking killed me. I have never been able to duplicate it because I could not remember the damn wine. The wine was very earthy w/little poop smell but oh boy was it smooth! Loved it so much I told friends to go to this place and try for the same experience…

QOTD: Lemon risotto and grilled shrimp paired with a Ligurian Pigato.

I TRIPLE-DOG-DARE you to do a Pigato episode!

QOTD: Lemon risotto and grilled shrimp paired with a Ligurian Pigato.

I TRIPLE-DOG-DARE you to do a Pigato episode!

Riesling and S’mores by a campfire, Amazing.

Tawny port, roasted walnuts and stilton cheese is an amazing combo. So too was a roasted pork loin with an orange glaze paired with a Churchill red out of Portugal.

Dont know why this worked so well but these small pigs in a blanket *get them from Costco* and some Rock Hollow chardonnay worked awesome together 😉

QOTD: Homemade Challah Gefilte fish with horeseradish & Chardonnay

QOTD: Medium-well Rib Eye, baked potato and lettuce salad with a Reynolds Family reserve Cabernet Sauvignon.
Runner up: Ribs and Syrah

William-Selyem with a Veal Chop at Cole’s Chop House in Napa

Hmm… all-time favorite pairing? Thats a tough one ’cause I’ve had a number of good ones and a number of bad ones. I’ll just say Breyers ice cream with the dessert wine I had this weekend poured over it: http://corkd.com/wine/view/44595-Alvear_Pedro_Ximenez_Solera_1927

Also, Gary – still not loving the mic. Just doesn’t sound as good when you’re in the office.

Question of the day:

Fridays Jack daniel’s burger with a cab no question

Guess you haven’t read the comments about the miking. Still terrible sounds like you are in a barrel. My favorite pairing is Rack of Lamb and a great Bordeaux.

Put me in front of a thick steak and a bottle of Alta Vista Malbec, and I’m a happy fella. You don’t even have to talk to me. Gary???? Loose the mike.

Put me in front of a thick steak and a bottle of Alta Vista Malbec, and I’m a happy fella. You don’t even have to talk to me. Gary???? Loose the mike.