QOTD: It’s a tie, same wine which would be a nice Cabernet paired with
either some quality chocolate or a medium rare steak.

OK, so that pretty yellow wrist band got me to de-lurk…

Lost of pairings get me excited, but there’s something about the intensity of cheese combined with port or sherry that I find compelling, especially if there’s an assortment of nuts, fruit and so forth to go along with a wide variety of cheeses. With that on the table, who needs a main course?

But I did have a nice Sandford Pinot Noir with fresh caught pan fried trout a while back, and it was superb.

QOTD: I don’t have an all-time favorite. Recently I discovered a spicy Caesar salad with calamari and Torrontes 🙂

Is it wrong to just comment without answering the QOTD in hopes of the yellow wristband? 😛

I’m too young to drink… but my parents tend to like Zinfandel with Salmon

QOTD: I’ve always had a thing for coco tasting wines when paired with raspberry chocolate truffles. Last night, inspired by the Dolcetto episode, I strolled to the local Liquor Mall and picked up the Grimaldi. On the way back home I stopped into the sweet shoppe and grabbed four beautiful raspberry truffles and headed home to the lady.

It made for a lovely Monday evening.

Pate and Kestrel’s Columbia Valley Merlot, Osso Buco and most good Barolos, Cuban cigars and LBV Oporto, Aged gouda and Napa Cab, Wild NW Chinook salmon and a Willamette Valley single vineyard Pinot Noir. I could go on with whites and rose. There is no way to pick a best. Wine and food are so intertwined. All I can say is if they make a good wine there, then drink local wines with the food from there.

QOTD: Parrillada Argentina and Malbec.

QOTD: Any wine which makes helps pull together the people around the table. It doesn’t even have to be a good wine for that, just interesting together with food so that people start talking about it.

QOTD: Favorite wine food pairing:

2002 R&H Phillips EXP Syrrah with steak and mashed potatoes.
A good port with raspberry cheesecake.

big-ass napa cabernet and a margherita pizza. done and done!

QOTD: Naked Supermodels, and port.

A big inky Zin and margarita pizza with kalamata olives!
Heaven…….

QOTD – One of my favorites is homemade creamed tomato soup, grilled cheese sandwiches made with Jarlesberg and Swiss, and a Pinot or Cab.

QOTD:
MOS DEF – last summer when i made pulled pork sandos (that’s portland for sandwich) and topped them off with apple cole slaw….. paired that with a1983 Reichsgraf von Kesselstatt Josephshöfer Riesling Auslese. KILLER pairing!!! check out the review here: http://www.cellartracker.com/wine.asp?iWine=31173

!!!!

QOTD: 1997 Riesling Auslese from the Mosel with a great blue-cheese (can’t remember the name) – YUM!

QOTD: A nice Zinfandel with some chocolate pie smothered in whipped creme!

Prosecco and “impepata di cozze”, in a restaurant terrace in Venice.
Better togheter with a couple of birds.
Peps try and et me know abt………

QOTD: I’m not sure if it’s my all-time favorite, but I do love the Claude Michot Pouilly Fume we serve at the restaurant where I work with our mussels in a saffron broth…fantastic.

Gary I just had 2006 Clos Roche Blanche Touraine L’Arpent Rouge with BBQ Ribs that was awsome!

If you like oysters, come to the Oyster Festival, in where else…Oyster Bay Long Island. You can Google it, it’s no joke.

QOTD: Any Spumante and a nice piece of Key Lime Pie.

QOTD: Heavy stinky parmesan cheese with a nice Barolo! But also love a Ripasso with dark chocolate! The list can go on and on!!

nice job GV-wish I can be in SanFran with you!!

oysters and champagne!!!!

Been a lurker for a while, and decided to post my first WLTV comment today. Great show – looking forward to episodes 499 and 500. When you gave some love to Panama in this episode, I thought you were going to be giving big ups to old-school Van Halen! Anyway, QOTD: my favorite wine & food combo would probably be rather unimaginative: steak (new york strip) and a cab or zinfandel. Keep up the thunderous work!

hmm, I think a really good pizza with a zinfandel has been a consistent winner for me. also a fan of thai food with any alsatian white.

QOTD: There’s too many combinations for me to pick just one. I am a huge fan of Sancerre and think it works with most shellfish. I do love Chateau Montelena’s Reisling with grilled halibut. Have fun at the Chateau, it’s one of my favorite wineries.