QOTD: I love a good steak and Australian Shiraz, but my all time favourite is a dessert wine like Sauternes and a creamy blue cheese. YUM! 🙂

QOTD: Zin and rich fudgy chocolate cake. As a backup, classic Cali Cab and marinated grilled thin sliced flank steak.

Recently, I made Ostrich (rare of course) with Broccoli rabe and Escarole, finished it off with a great porcini sauce… I chose a Syrah (JC Cellars Estate wine)from Frediani Vineyard’s in Napa (06). The alcohol was a little on the heavy side (16.2%), decanted it for 3 hours. WOW! Outstanding. Lots of forward black fruits, and lingering to the end! On the mid palate, the wine was a little leathery, but it was a great pairing.

qotd – hard to nail one down, but how about a German Spatlase and Thai food…

A really nice pinot noir and a juicy Reuben sandwich….shout out to Clusters and Hops

QOTD: Alsace Riesling and Sushi

QOTD: Lopez de Heredia Rioja Viña Gravonia and pan seared lobster.

Hey Gary,

Check your mail…..

Have fun at Crushpad and say hi to Stu for me.

QOTD: Champagne and Caviar

QOTD: Compté and Vin Jaune

QOTD: This is a pretty baisic one, but i spent time in spain in the summer of 2005, when i just turned 21, so my pallete was still very young, i fell in love with the pairing of manchego cheese and rioja. the subtle dry/nuttyness with a underlieing creaminess of the cheese was a nice ballance to the fruitiness and tanic back end to the riojas i tried while there.

I’m glad you did Sancerres. Pretty reliable wine.
Pleased to hear about Panama – I was born in the Canal Zone.
QOTD: I’ve been to many wine and food tastings, but have never found a really great pairing. At home and at restaurants I usually just eat what I want to eat and drink what I want to drink. I haven’t yet had that fabulous experience of a food and wine pairing that enhance each other so much as to raise the meal to a different level.

I’m glad you did Sancerres. Pretty reliable wine.
Pleased to hear about Panama – I was born in the Canal Zone.
QOTD: I’ve been to many wine and food tastings, but have never found a really great pairing. At home and at restaurants I usually just eat what I want to eat and drink what I want to drink. I haven’t yet had that fabulous experience of a food and wine pairing that enhance each other so much as to raise the meal to a different level.

QOTD- I am of the opinion that Italian wines go extremely well with Italian food almost without fail.

QOTD: This summer, I have been really enjoying vinho verde with grilled lemon/garlic shrimp. Light and refreshing. Perfect on the deck.

QOTD: Most memorable was a Boone’s Farm and Big Mac’s
in the back of my chevy van with Suzy Clarke in 1975.
More recently though I go with pizza and petite Syrah.

QOTD: Most memorable was a Boone’s Farm and Big Mac’s
in the back of my chevy van with Suzy Clarke in 1975.
More recently though I go with pizza and petite Syrah.

QOTD: I really enjoy Alsatian Rieslings with seafood.

Easy QOTD! Chalk dry blanc de blancs- like Guy Charlemagne- with sushi. The flower bottle PJ (friend got it when he quit a bar job) rocked it with the raw fish and vinegar rice, too.

Also, tapas and sherry. My mom tried sherry for the first time in her life this spring and loved it. She can be finicky about wine but she took to it right away.

Gotta head to the wine store and check out that Mollet.
QOTD: A good, aged 2 inch thick salt and herb seasoned ribeye seared on a 700 degree grill with a HEAVY/SPICY tuscan or or a BIG cab that can stand up to that kind of flavor. runner up: rare mint/herb crusted rack o lamb with a spicy chianti. -Lots of ying and yang there on that one.

Gotta head to the wine store and check out that Mollet.
QOTD: A good, aged 2 inch thick salt and herb seasoned ribeye seared on a 700 degree grill with a HEAVY/SPICY tuscan or or a BIG cab that can stand up to that kind of flavor. runner up: rare mint/herb crusted rack o lamb with a spicy chianti. -Lots of ying and yang there on that one.

I have 2 food and wine pairings:

1. steak and cabernet sauvignon

2. grilled salmon and pinot noir

QOTD: Vintage port with strawberries or cherries dipped in dark chocolate.

Gary…Always great to see you flashin’ the passion’ thanks for a great show…have you thought about trying different types of oysters with the different wines to see how that changes things?

QOTD: Possibly my favorite pairing is Müller-Thurgau and Boursin garlic cheese on a thin pretzel cracker with a thin slice of red pepper and cucumber. Thinking about this just makes my mouth water…the acidity of the Müller-Thurgau cuts through the soft creaminess of the cheese and it’s so completely addictive.

Try some home made Thai Satay sticks (made with fillet steak!), a spicy peanut curry sauce and a bottle of Venaccia di San Gimignano – a delicious crisp Tuscan white.

If you like your steaks rare and unadorned, pair it with a Portuguese Red based on the Baga grape varietal. I like the wines from Luis Pato. Be prepared for a world heavyweight boxing bout though. Both are going to want to rule the show.

I love Sancerre…some of my favorite whites!
QOTD: Champagne or sparkling with indian papadoms and chutney!