qotd: usually one of two; onion, green pepper, broccoli, garlic and feta/ricotta/other cheese; OR jalapeno, pineapple, and feta

I can’t remember ever having a wine from Bierzo so I look forward to trying the next one I see and I thank you for putting the idea into my head.
Just one more thing: Madeira (see my other comments i.e. yesterday’s)

Pizza Bianca or anything from “Two Boots”!
Great Show!

Ironically I bought my first Mencia today…when I got home I checked Winelibtv to see if you had reviewed any…I bought a Flavium ’05…90 points Jay Miller…Just had a glass…very nice…$11.00 U.S. bones…

QOTD….Everything…I am a fat F*ck…lol

Ironically I bought my first Mencia today…when I got home I checked Winelibtv to see if you had reviewed any…I bought a Flavium ’05…90 points Jay Miller…Just had a glass…very nice…$11.00 U.S. bones…

QOTD….Everything…I am a fat F*ck…lol

Love this ep. Spain still has the values!
QOTD: on top of a cheapo pizza: pepperoni, one lg onion, one HEAD garlic chopped, sliced mushrooms, 2 tomatillos, feta cheese, black olives chopped, dried basil, dried oregano, one jalepeno chopped, one bunch fresh cilantro(at end), drizzle olive oil and enjoy!

Thanks Gary, cool episode. I visited Bierzo last october and I was amazed by the potential that place has, so I’m really glad you did this mencia tasting. Lots of nice stuff going on there, also white wines from the grape Godello (I’m waiting for you to bring a Godello to the thundershow!) which were very interesting.

Keep tasting!

Ilkka S.
Finland

Thanks Gary

Good show, a region and style of wine I haven’t tried before, will be interested to try and track some down.

QOTD: Anything – isn’t that one of the great joys of pizza that you can wack on top what ever you’ve got lying around. Favourites of course include: left over curry and sweet chilli sauce; potato, pesto and rosemary; roasted vegetables; salami and Chinese roast pork and coriander.

Cheers
Andrew

GARY!!!!!!!!!!
Good Show..
QOTD: Eggplant or Salad! 🙂
xo

QOTD: I like putting meat on my pizza.

QOTD: Just about anything except olives (love olive oil, but hate olives, weird). Pesto or good italian sausage is probably the favorite. Love Mencia wines, and the Descendientes de Jose Palacios group makes some great ones. The Petalos is the best value, but the higher end ones are superb (much pricier though).

Love the Petalos check out my notes on alpinemetro.com I decanted it for about an hour first.

QOTD: Mushrooms, onions, bacon/ham, anchovies

Awesome show Bierzo rules

fun show!

QOTD: A pizza isn’t a Pizza without Green Chile!

(course we put green chile on everything in New Mexico…green chile cheeseburgers are available at freakin McDonalds.)

Alvaro Palacios is a king, I really need to get some of that petals

QOTD: prosciutto and arugula, just so freakin classic

QOTD: fresh mozarella, fresh basil, a bit of olive oil

QOTD: I go through phases. Right now the family is in a sweet peppers phase. I like it.

I LOVE, LOVE, LOVE Bierzo/Mencia!!! I have several bottles of the Petalos in the wine storage unit. Three to four years ago I was introduced to Bierzo/Mencia. As a result, I have discovered many Spanish wines that are amazing. In fact Spain has passed Italy in our home inventory. France is in the lead but Spain is a close second. I have introduced many friends to Bierzo/Mencia.

Thanks for the Bierzo show!!

OTD: Sausage & Mushroom on a regular pizza and/or Margerita with good quality tomatoes, basil and buffalo mozzarella.

play, play play, lamb player nice play, play…..what’s up with the play?

QOTD – spinach and pepperoni

Otherwise, looking forward to a non-train-wreck double blind soon!

A naked lady with a good bottle of bierzo.

Love me some Bierzo. No love for the Abad Dom Bueno though? That’s the best one I’ve had yet, even if it costs twice as much what it used to …

Best pizza I had lately was in Zurich: nice unpretentious mozzarella & tomato, with gorgonzola and Bergkase (“mountain cheese”, which I took to mean gruyere or fontina or some such Swiss specialty).

Glorious with the local lager.

Yeah! Bierzo! and esp. Mencia! On first aquaintance several years ago, I thought of my little secret wine as a spicy/bit gamey Merlot(a la Carmenere, or Cab Franc). Loved it. Shared it w/ all the peeps that I could. More recently, I’m seeing cheaper versions, which aren’t quite as intense, but still, nice and easy to enjoy.

Again – La Mano, 90 pts., for a $8 – don’t get too carried away with excitement. That just says that it is as good as it can be at what it is. e.g. a 99 point wine at $9, likewise, will virtually be the same… not that there’s anything wrong with it.

Yeah, Chovies!! I want some NOW. (Only have anchovy paste in the fridge, but I might just go there. I put anything on pizza, about once a month, and no more (I’m relatively older, and very over my college/bachelor days).

Fave gourmet pizza – Pesto, Chix, and art hearts.

qotd: Burrata. Arugula. Zucchini blossoms. Smoked salmon with pesto is very tasty and very pretty, too.

Can’t wait to try those three Spanish wines. Bierzo…never even heard of it!

QOTD: In order of importance for my traditional pizza choice:

Green Peppers
Onion
Extra Sauce
Black Olives
Sausage (depends on the quality, this could go first)
Pepperoni (ditto above)
More Cheese
Basil
Garlic

I think I’ve seen the La Mano in stores in some wine shops in Singapore.

QOTD: japanese cooked seafood + wasabi cream sauce…true story.

Gary,
I happen to work in the pizza industry, so the answer is almost anything.
Prefer a provelone/moz blend when it comes to cheese. For me, the key is not more than 3 toppings. 2 meats and a veggie is probably best, followed by 3 meats, and finally 1 meat & 2 veggies. Pepperoni, obviously is #1 meat. Mushrooms, onions, sliced tomatos when it comes to veggies. Artichokes rule on pizza!
The right herbs and sauce are also key. I like a tangy sauce (as opposed to sweet) and basil & marjoram on top.

Good, good show and all the wines did not disappoint. I will need to procur at least one of each to expand my palate and guessing add another wine to my Centennial List.

QOTD: I have one of two myself; either spinach, feta/goat cheese and tons of garlic or an Italian Hawaiian with prosciutto instead of ham with pineapple with again, tons of garlic.

Off to design the winning label.

Cheers!