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

First time poster. Starting following the show a week ago. Good stuff so far!

QOTD: Not a sweet tooth. Love the cheese plates.

Going with a barrel taste of Sauterne is just asking for trouble. These wines change every 6 months when in bottle & are more crazy when in barrel. Robert Parker does not like to rate/taste while in barrel & i think he waits until it is bottled to rate. With that said a GV95 you can take to the bank. I’d like to see some port with ‘da house.
QOTD: good, heavy choco cake.

Hey Gary…

I love any kind of fruit pie or cobbler. Or, tart things like lemon bars and key lime pie.

Thanks for all the great episodes! Went back and watched a lot of the blind tastings…love those.

I’ve taken two especially good pointers from you about Dolcetto and Bordeaux — my two new favs!!!

Have a great week, hope you’re feeling better.

QOTD: cheese

Great show Gary!! Another wine to try for dessert added to my list.

QOTD: a rich chocolate cake with dark, white, and milk chocolate drizzled over the top along with strawberry or raspberry syrup drizzled across the plate

i know , i know, i have been one of the slack fucks….. sorry dude. i have been watching though.
it is hard to hate sauterne. it is so tasty. + with the gingerbread, it is a fun idea. sauterne has that spicy edge that could go well with the ginger and cinnamon.
almost 600 shows gary, no worries about wine and candy, sometimes you gotta say WTF

QOTD – panna cotta, i once told two older woman that were my costumers that it was the most divine thing that has ever entered my mouth – they both ordered it

Hi Gary and Mr. Mott! I think this Sauternes pairs perfectly with ?Bolo de Rolo? (Guava Jam Cake) that is my state (Pernambuco – Brazil) most famous dessert. Gary should try in the show some Brazilian sparkling, they are very good. I just bought 3 bottles for New Year?s Eve: Miolo Millésime 2005 Brut, Chandon Excellence Brut and a Chandon Rosé Brut.
Happy Christmas and awesome New Year!

Hi Gary and Mr. Mott! I think this Sauternes pairs perfectly with ?Bolo de Rolo? (Guava Jam Cake) that is my state (Pernambuco – Brazil) most famous dessert. Gary should try in the show some Brazilian sparkling, they are very good. I just bought 3 bottles for New Year?s Eve: Miolo Millésime 2005 Brut, Chandon Excellence Brut and a Chandon Rosé Brut.
Happy Christmas and awesome New Year!

Entertaining show.

QOTD: my grandmother’s blueberry pie

The stripper comment cracked me up, I had to take my headphones off to keep myself from laughing at work. What episode was the, “I’ve never smoked anything in my life, including cigarettes or cigars, but I’ve hung out with plenty of individuals” comment? That’s my all-time favorite GV quote.

QOTD: Vanilla ice cream, crushed Oreos, and a little chocolate syrup: mix all that up and enjoy. At least 75% of the reason I was the chubby kid in class.

Gary great show! Actually quite genious. Your comments regarding the pairings had me smiling a few times. I like the married couple comment (no action). As well as the stripper – which is just classic.

QOTD: Fresh strawberries with brown sugar and creme fraiche; any dark chocolate dessert due to its amazing wine friendly attitude.

3 words. Key Lime Pie!!!

QOTD: Yikes I have to choose one dessert?? Tiramisu is definately high on the list. I have a friend who took a French pastry class and I don’t know the names of half her cakes but she makes some that are just amazing. She had a hazelnut chocolate mousse cake thing once with hazelnut praline on the outside, that was memorable. And she has a complicated lemon cake that is also phenomenal, I wish I could be more descriptive. But anything she makes counts as a favorite.

QOTD: Strawberry Shortcake

The Chateau Rabaud Promis sounds like it would be similar to Casa Larga’s Vidal Blanc Ice Wine.
If that’s the case, it’s delicious! However, the Chateau Rabaud Promis is a bit of a better value since the Casa Larga’s Vidal Blanc is $35 for a 350ml, but worth it.

Actually, my mom might kill me if I don’t say her apple pie. That’s definitely top of the list.

Not big into desserts. Had this Canadian (yea, I know) dessert wine, Inniskillin. Wow! Eye opening experience!!!

I love cheesecake a lot but almost anything chocolate will do too.

I love cheesecake a lot but almost anything chocolate will do too.

QOTD: Lately, I’ve been addicted to some frozen cookie dough that I recently bought from a fundraiser. Guess I’m too lazy to cook them.

Ice cream. No question. lately I am loving the haagen dazs fleur de sel ice cream, but I am a sucker for black raspberry with chocolate on it. yum.

There aren’t too many desserts I don’t like, but my favorite is anything involving caramel. And the wine I like best with caramel is Tokaji.

QOTD: creme brulee, chocolate cake, Blue Bell ice cream (birthday cake flavor is KILLER!),

anybody have Momofuku’s Banana Cake? I heard it’s the best dessert on the planet. I mean look at this thing:

http://gordoneats.wordpress.com/2008/11/14/momofuku-bakery-and-milk-bar/

SO EASY!… a dark, dark, dark chocolate and very very dense and very moist mousse-type cake, smothered in more dark, dark chocolate sauce and fresh raspberries and raspberry sauce… a shear and utter murderous death by chocolate!

The pairing is also SO EASY! any decent port, maybe a 10-20 year tawny port at 65 degrees… HEAVEN!!! (I’ll defer to someone else if they wanna chime in on a specific bottling of port)

join the Crew… http://thegrandcrew.wordpress.com (100% non commercial)

A little disappointed with the wines you chose. Sugary sweet stuff and then a sauterne? Where’s the out-of-the-box crazy Gary who tastes wines in a blizzard, risks life and limb and health and sanity to bring in the thunder? I mean, even an amarone or a late harvest reisling would have been more interesting, and a spicy shiraz or even merlot would have probably been a little more interesting, a little more Rodney Dangerfield. You have to sprint to 600, not limp!

QOTD: Love homemade pies, any kind!