QOTD: Barbera D’Alba with red sauced food.

The sound quality in this episode is really poor.

NICO champagne with champagne!!! I wish I had thought of that first!! QOTD= Barbaresco with roasted beef number 1. Pizza and cult cab close number 2

QOTD: Sea Scallops with Mahi Sauvignon Blanc, Shrimp and Prosecco, Popcorn and Champagne–difficult to narrow down. I can go on and on…..

Either a German Riesling or a New Zealand Sauvignon Blanc with a strong cheese and apples. Hard to beat a BIG red Cab with a BIG steak also! My friend Judee likes Sauternes and Blue Cheese too, that is great also!

Gary,

Favorite food and wine combo:

a Sauterne and pan seared foie gras.

Yum

Mike Nelson

Nico and Kaybee, thanks for the tips.
but what about RIOJA WITH JAMON IBERICO!?!?

QOTD – The Mulderboch Sauvignon Blanc that I had with Humboldt Fog goat cheese last week was pretty killer.

QOTD: Here’s one I’ve been liking–good for vegetarians too: fava bean puree (with milk-soaked bread stirred in), broccoli rabe or any other sturdy green, a red from Puglia.

I am glad that I finally started watching your show. Your info on wine is extremely interesting and can’t wait to increase my knowledge base.

Qotd: Garlicky shrimp with good olive oil and a chilled Manzanilla sherry…mmmm. I think I may just need to have that very soon. I had a chunk of Boucheron goat cheese with a Pasquel Jolivet(sp?) Pouilly fume a while back that rocked the freaking house as well. As always, thanks for the show!

QOTD: Late harvest Zinfandel and a fudge brownie

Pinot Noir with Duck in blackberry sauce. As Homer would say, Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…

Sparkling (J Schramm comes to mind) with Fondue. We used to have Anderson Valley sparkling (I think it was Roederer Estate) at Geja’s in Chicago. That is an all-time awesome pairing.

I was trying to decide between chard and sancerre today … but I went for a naked chard (my first!) which I’m looking forward to.

QoTD: All-time favourite? Dark (dark dark) chocolate and petite syrah. I love the combination of the spiciness and the tannins with the smoothness and richness of the chocolate … each brings some pretty serious taste, but neither is overpowered by the other.

A propos of nothing … I was at Pike Place market today, and there were two guys giving high fives to everyone (including totally baffled old men) … Who else thinks the high five needs to come back?!? High five!

I was trying to decide between chard and sancerre today … but I went for a naked chard (my first!) which I’m looking forward to.

QoTD: All-time favourite? Dark (dark dark) chocolate and petite syrah. I love the combination of the spiciness and the tannins with the smoothness and richness of the chocolate … each brings some pretty serious taste, but neither is overpowered by the other.

A propos of nothing … I was at Pike Place market today, and there were two guys giving high fives to everyone (including totally baffled old men) … Who else thinks the high five needs to come back?!? High five!

QOTD: My favorite pairing, as unimaginative as it may be, is still a nice juicy grilled ribeye with Cabernet Sauvignon. Throw in some sauteed mushrooms, and we are good to go!

Port and Stilton! Ab-so-lutely

im a sucker for Dark Chocolate and a nice cab

Austrian Groovy and buttered popcorn.

Fat bastard shiraz and bbq pork ribs

so basically your 89pt barrier is all about whether you like it or not. Its always “its a good wine, well made, just not my style/cup of tea/pallet … imma give this baby an 89.” so maybe make 2 score categories; a quality/fidelity/effort/value score, and then your pallet’s score.

QOTD:

Favourite wine/food/occasion pairing: Happily, our extended family are all hooked on turkey and riesling. Makes for wonderful holiday and reunion gatherings, happy, happy campers.

Favorite Pairing: Darby’s Mouvedre and Gary V!!!

Ha ha. Just kidding. 😉

I’m kind of partial to blue cheese and port, but that’s just me…had a great night with some pepper jack and a $5 riesling, though!

OK, Can’t be a lurker forever……

Loving my St Clair premier block kiwi sauvignon blanc with steamed blue swimmer crabs…awesome.