I love the demolished gingerbread house. That’s the best part of making the gingerbread house is getting to tear it apart.

QOTD: I am a huge fan of cupcakes. Little bit size cakes… and maybe I can even have more than one? Oh so good.

I like Strawberry Shortcake in the summer when we can get good strawberries and I like Creme Brulee the other nine months of the year.

Bread pudding anytime, anywhere

I’m gonna try that last one there Homeslice. Looks like you enjoyed that.

Speaking of slices….QOTD: Red Velvet Cake!!! That’s my all time favorite because I make it better than anyone…..yes, even Magnolia or Who Eva!!!

Maybe I’ll make one for you and you can try it on the show.

QOTD: Apple Cobbler, strawberry tart, tapioca pudding, creme brulee, simply cannot pick a favorite.

QOTD: Apple Cobbler, strawberry tart, tapioca pudding, creme brulee, simply cannot pick a favorite.

I like things that are not too sweet. And no berry sauces or nuts!

Or a good scotch.

QOTD: flourless chocolate tort, gets me every time.

Cookie dough!

Not big on dessert, ice cream kind of guy. Vanilla mostly. Pretty boring I know.

QOTD: Cheesecake. No strawberry’s, no blueberry’s no chocolate sauce or whip cream or any other frivolity. Just awesome “New York Cheese Cake” Go Bills:-)

Radool show GV. Hope you feel better soon.

QOTD: Apple pie and coffee.

Mott was born in New Brunswick, alright! Representing central Jersey here!

QOTD: I like a bowl of fresh seasonal berries with marscopone cheese custard on top. Mmmmmmmm, it’s difficult to get this in the winter time though.

Great show…and will definately have to hunt down some of the Chateau Rabaud-Promis…though coming from England I must admit I dont know what the relationship between Gingerbread Houses and Christmas is. To be fair Ive never even seen a gingerbread house full stop…odd!

QOTD: Chocolate Fudge Cake and Cream,…….delish!

Strawberry shortcake.

I like pie

QOTD: I would have to say either a Chocolate Bourbon Pecan Pie or Strawberry Rhubarb pie.

GV you’re the shizzle man! Ginger bread houses and wine! You’ve got to be joking! I love it man. Hey, I just wanted to say this is Thomas out in Arizona (big fan and always at the SF parties) Thanks for the episodes with Erik and Maynard. They are pumping up the AZ wine scene and I really loved the show that day. I wish I would have known you were in town. We would have hooked your ace up with some good eats and tastes at the cellar at Aj’s in Mesa. Love your work man, keep it up! Hope to see you soon.

QOTD- Warm southern style pecan pie with vanilla ice cream

That was a fun episode to watch. I got more laughs from it than any other that I have seen.

I have always loved good coffee ice cream!
Flour less chocolate cake is first choice when eating out.

Thanks!

QOTD:creme brulee’ is ok, BUT chocolate souffle’is to die for!

Great show! Proseco would have worked well with the ginger too!

Liked the show, although only the Sauternes stood out on the drinking side.

QOTD – Vanilla cheesecake, maybe drizzled with a little fresh cream.

QOTD: For me, there’s nothing quite like a fresh fruit salad with a drizzle of double cream to cleanse the plate and finish a meal off beautiful.

QOTD: Cheese plate with some fresh fruit/nuts. If it had to be sweet (and not a wine)? I’d say Creme Brulee or a chocolate bourbon cake.

Hi Gary – nice show ! Hate to be a nerd but I must correct you one a few minor details …. a) Moscato d´Asti being a light sparkler, which is being produced via the Spumante-Method directly out of grape-juice, usually has not more than 5,5 % fermented alcohol. Sometimes they also mention the “potential” alcohol, which reads “5,5 % + 7,5 % alc.”. This however is only the residual sugar – if it had been fermented. Nivole has made himself a name recently – the more renown name crusing around the world is “Vigna Sensa Nome” or “Wine without name” from Braida. Don´t know if you have tasted that before.
b) I believe David T mentioned that …. indeed try a not too dry Gewürz-traminer with the Ginger Bread …. you´ll be astonished !! The “Traminer”-
Aromas paired with the Ginger …. should be great – By the way … I wonder if you took into account the sugar-coating of the Ginger bread house does change the overall impression quite a lot.
c) Having worked for a Bordeaux Negociant I can assure you that there are quite a number of less expensive Sauternes out there with a better return
than Rabaud-Promis. Saddly enough this house is not too reliable with their quality … although I can understand your point in trying to correct the WS.
If I had a chance and you were still stocking this I would certainly prefer a 2003.

So much from me – and sorry if I have been to direct … Cheers