Correction. The Malbec I got is Infinito from Argentina and not from Chile. Sorry.

Fantastic show Gary! I loved that you finally tasted the wines solo, then with the chocolate. A classic tutorial on grenache that everyone can learn from. Thank you!

qotd: Sander’s bittersweet hot fudge (from Detroit), ideally warm on a cream puff

Loved the show Gary. You should do more pairing episodes.

QOTD: 5th Avenue

Cheers Gary

It was pretty obvious that the Mariqus Philips wasn’t going to be your style. It’s a wine that you could argue has been made for (or created by) the US market and certain people in the US wine press and it’s a wine that isn’t poplar or widely drunk back in Australia. Australia however does have some awesome old grenache vines that make wines that are certainly worth trying.

QOTD: Bounty

Cheers
Andrew

QOTD: BUTTERFINGER!!

Fav choc bar: Twirl, do you have them in America?

Good show … really enjoyed the pairing with chocolate and your comments on what it does to each wine.

Surprised you didn’t include a Spanish Granachia – there are plently of great value ones out there. In fact, I’d pick Spain as doing better Grenache than Australia (way general statement, I understand) overall.

QTD – Oddly, I could not think of a single favorite type or producer. I enjoy what each party brings to the table. Huh, I guess I never realized I don’t have a go-to chocolate.

Old Monmouth Chocolates (Jersey style).

Hey Gary , Great episode!

I am a total chocaholic . As for chocolate favorite type i veer more towards bitter . I luv chocolate bar with cocoa nibs ( very eatrhy and rustic, mexican chocolate ( chilli and chocolate , and cinnamon is the bomb , really anything between 75- 85% . U can’t go wrong with Bernard Callebeaut Chocolate either ( especially for baking ) . I would have liked if u had a variety of chocolate to taste with the wines as each wine has a diff sweetness factor ( eg, bitter chocolate, white and milk. CAn’t wait 4 the next episode, SAlute

I am not surprised with the Marquis Phillips review as these wines can be tasty, but are more like soda pop. I am surprised that you did not pull out a serious play like Clarendon Hills grenache so that you are really showing off the grape.
NOTE – try Grenache based wines with aged Gouda, you will like what you find.

QOTD – Nestle’s Crunch!

Nice, Spanish Garnacha’s are still my favorite, apart from the ChateneufDuPape.

QOTD:My favorite chocolate of all time is Michel Cluizel, anything they make is incredibly delicious, specially the dark world varieties and the chocolate covered cocoa nibs, Yum.

QOTD – I think that Snickers are the KING of the candy bars, and I will bow to his majesty. However, I do really like the European Kinder Bueno candy bars a whole bunch…

QOTD: Wow, tough tough question because I love chocolate so much. I think I’m going to go with a perennial favorite which is the Teuscher Champagne Truffle.

QTOD: Frozen Kit Kat Bars

I like any “commercial” candy (kit kat, hersheys, m&ms etc.) frozen and my favorite is Resees peanut butter cups. But for the money the Trader Joes Pound Plus bars of 72% dark from Belgium for just $4.00 can’t be beat!

I love in the Today piece how Lauer immediatley pick up the bubbly and taste just as GV says “way too many people don’t smell their wine” and the look on Matt’s face is priceless…..

I absolutely adore mint Aero bars, which you can’t get in the USA! So anytime anyone goes to Canada or the UK they have to pick up a case for me. I once went to Niagara Falls just for the candy bars.

Also REALLY high on my list are from a mom ‘n’ pop shop in Indiana – Donaldson’s Chocolate mint meltaways. To die for.

Lovin’ the garnacha/grenache/garnatxa/alicante/cargnane rousse/cannonau/ aragon……. varietal topic on the show today.

QOTD: Toughy! I’m a huge chocolate fan, and my favorite chocolate snack (not 100% chocolate) is the mars bar (AKA snickers almond), and my favorite mass-market chocolate is Lindt 70% madagascar. I’ve yet to break into the premium chocolate world, mostly b/c it requires a premium-sized wallet.

QOTD: anything dark chocolate with orange flavoring. I love a good dark chocolate with a slice of orange.

Ordered a Tempranillo for Valentine’s Day. My date said she would have preferred a California fruit bomb! I’m striking out due to palate expansion! Thanks, Gary. 8>)

G – I’ll say it again – Wiki may be a good ,quick source for cursory info on most any topic (though they obviously got it wrong about the world’s most planted varietal), but you cannot stake your reputation on what your read on Wikipedia. You don’t get your news from the Fox channel, do you?…

J- Burd – Heck yeah, I haven’t had a Quivera for several years, and just had the ’06 Grenache last week. It was great.

And back when you were talkin’ old vines (last week?) – yeah, Grenache (esp. Priorat, Spain, and Australia do them up real good. General purposes, though, I’d call myself a Souther Rhone (Vaqueras, Rasteau, Cairrane) guy.

Indifferent to chocolate, but occasioally eat a bit. I defer to the higher authority of Les Artisanes Belgique.

QOTD:
whatchamacalits are my fav candy bar too! But, i also LOVE toblerones!

Quick fact point – Airen (the grape) is the most grown variety, not grenache. http://en.wikipedia.org/wiki/Airén

Dan Fischer
Spanish Wine Educator

QOTD: Easy – Hershey’s Symphony bar with toffee. Of course, I haven’t found the right wine to pair with it yet.

QOTD: Take 5 by Hershey’s and any type of dark chocolate – really getting into the over 75% cocoa chocolates

QOTD: The Thai peanut butter chocolate by David Bacco (http://www.davidbacco.com/air.php) changed my life, but so did the amazing caramels from Vosges (http://www.vosgeschocolate.com/category/caramel_collections). It’s a TIE.

Also Gail Ambrosius, made in my east-side Madison neighborhood, are the most wonderful dark chocolates and I adore them. http://www.gailambrosius.com/