QOTD:

gruyere with meursault

piave with sangiovese

monte enebro with rioja

roquefort with sauternes

red hawk with russian river pinot

epoisses with morey st denis

get the idea? stay in-region and it’s hard to screw it up..

QOTD: Valdeon Azul Blue + Honeycomb + Venturi-Schultz (BC) Brandenburg No.3

Bring back the cards!

Excellent episode, it’s great to see some little known Italian wines make it on. And I hope you do continue to explore the Italians as I think they have so much more diversity than people give the country credit for.

QOTD: parmigiano reggiano and/or pecorino romano cheese with a 1997 or 2000 Rocche dei Manzoni “Vigna d’la Roul” Barolo. Also, for a sangeovese wine, I like most anything from Poggio Amorelli.

You’re allowed to bring some Barolo to your presentation at the Y in 3 days. FYI.

Excellent episode, it’s great to see some little known Italian wines make it on. And I hope you do continue to explore the Italians as I think they have so much more diversity than people give the country credit for.

QOTD: parmigiano reggiano and/or pecorino romano cheese with a 1997 or 2000 Rocche dei Manzoni “Vigna d’la Roul” Barolo. Also, for a sangeovese wine, I like most anything from Poggio Amorelli.

You’re allowed to bring some Barolo to your presentation at the Y in 3 days. FYI.

First Choice – Cheese: Beehive Cheese’s (Utah…. Yes, Utah! Look them up; they have won national awards two years in a row) Aggiano (their version of a Parmiggiano Reggiano – the name comes from their association with Utah State – the Aggies) and a chardonnay that’s not awash in oak (I’ll bet that the Neyers you recently reviewed would work well). The combination brings out a pineapple flavor that’s impressive.

Second choice, a classic: a tawny port with bleu cheese (have to cheat here and throw in some roasted walnuts too!). Yalumba’s Museum Tawny is always a winner in this pairing, and if you can find some Amana bleu grab it!

First Choice – Cheese: Beehive Cheese’s (Utah…. Yes, Utah! Look them up; they have won national awards two years in a row) Aggiano (their version of a Parmiggiano Reggiano – the name comes from their association with Utah State – the Aggies) and a chardonnay that’s not awash in oak (I’ll bet that the Neyers you recently reviewed would work well). The combination brings out a pineapple flavor that’s impressive.

Second choice, a classic: a tawny port with bleu cheese (have to cheat here and throw in some roasted walnuts too!). Yalumba’s Museum Tawny is always a winner in this pairing, and if you can find some Amana bleu grab it!

QOTD: Dessert wine (whooops! I mean sweet wine such as Port or some sort of sweet white wine) and any brand of Blue Cheese – esp. Rouqefort (sp.?). Great episode Gary – we’ll have to give them a try!

Great show! I didn’t care for Lagrein or Schiava, but you’ve made me want to give Trentino reds another try. And I’m going to order some of that cheese while it’s still cool enough for shipping.

I thought the comment reading was a nice novelty, but maybe not every show–keep us guessing!

QOTD: You wanted specific? Käerei Holtsee aged Tilsiter with ’92 C.H. Berres Riesling Spätlese, Ürziger Würzgarten. A match made in heaven! Stilton and Port is a classic, but I prefer Amarone–walnuts optional.

My wife was rolling out of her chair when you read about my facebook comment. Great show, liking this “tour of Europe” week.

QOTD: 2005 Chateau Fagueues with some Roqueford……..
BTW: I did friend you on FanPage!

Let’s jump right in to the qotd: Any high quality aged &/or stinky cheeze, with a musty/musky red from anywhere. Smell it first. TR from Reno

Wow, very cool to see rare Italian wines like Teroldego. Love the Tuma Persa cheese pairing!

QOTD: Absolutely love to pair Napa Valley Cabernet Sauvignon (try 2005 Screw Kappa Napa) with Dubliner Aged Cheddar.

Still having viewing problems! And you switched comments back to the multiple page method, requiring me to hit play every time I finish a page’s comments.

Whenever you ask what cheese is my favorite, my mind breaks. For the simple sake of answering, I could say my fave combos are Chevres, like Banon, with Sauvignon Blanc (from anywhere, but since you don’t dig on the Californians, let’s just keep it REAL, and say Loire Valley. (this instant..).

Or anything with grower/producer Champagne.

Neat little exploratory show today! These are some of my favorites (I got hooked on most of the early episodes like this, b/c everything was fresh waaayyyyyy back then)! GV, when the local wine shops only carry the more well-known regions, your tastings and commentary allow me to learn and create an ‘experience’ in my memory, which really helps me to remember the wines (or region).

QOTD: A toughy (mostly b/c I’m poor)!!! Jonesy tawny port & maytag blue cheese always makes my buds twinkle. I like maytag a bit better than stilton b/c it’s a bit creamier (and often less expensive!).

Neat little exploratory show today! These are some of my favorites (I got hooked on most of the early episodes like this, b/c everything was fresh waaayyyyyy back then)! GV, when the local wine shops only carry the more well-known regions, your tastings and commentary allow me to learn and create an ‘experience’ in my memory, which really helps me to remember the wines (or region).

QOTD: A toughy (mostly b/c I’m poor)!!! Jonesy tawny port & maytag blue cheese always makes my buds twinkle. I like maytag a bit better than stilton b/c it’s a bit creamier (and often less expensive!).

Gary, I fully agree that tea is an amazing beverage…perhaps one day of TeaLibraryTV? Another thunderous episode (action figures, new camera angle, cool wines..) Thanks for the show!

QOTD: A pascal jolivet Pouilly Fume 2004 with a disk of Boucheron goat cheese was awesome.

QOTD: 2002 Ch. Carbonnieux Blanc with goat gouda, the cat pee aroma, lemony flavors, and lanolin softness of the wine make the savory flavors of the goat’s milk explode in your mouth.

QOTD: Although I’ve had many cheeses and wines, especially since my husband and I buy 35 bottles of different wine every couple months from WineLibrary, I always go back to the delicious Beemster Classic cheese and Feital Alvarinho Dorado (from episode #412). Will you ever get the Dorado back in stock again???… or what similar wine do you recommend?

Thanks Gary, you rock!

P.S. Congrats on you and Liz getting pregnant, yay!

love the stories
i want to own a castle and find the hidden treasures as well

smoked mozzarella from bleecker street don’t know if they are there anymore and frascati
also black olives i can’t think of the name right now also from bleecker street

QOTD: I don’t really have one. I am an equal oppurtunity wine and cheese consumer.

Hey Gary

Loving the return to the traditional WLTV approach! Its good to see you interacting with your peeps again. Sending you an international shout out from PANAMA!
WLTV has pushed me to appreciate wine to greater degree, and most of all expanding my pal! Just the other day I tried a Bulgarian dry red from the Thracian Valley…. its all about learning and going through new expriences and extrapolating a sense of place, and the love behind wines.

QOTD: Albarino (Santiago Ruiz) with cured Manchego

The Tuma Persa is amazing. Great cheese (and this is from the girl who really doesn’t like it all that much)!

QOTD: Don’t really have a favorite as I don’t like cheese much, but I have to say that the Tuma went well with the 2007 Abbazia di Novacella Kerner (white) and went even better with the 2006 Sierra Salinas Mo (red). Very versatile cheese that’ll even please fickle cheese eaters like myself.

Kerner: http://winelibrary.com/reviewwine.asp?item=41788
Mo: http://winelibrary.com/reviewwine.asp?item=39623

Great job today. I always like to hear about less known wine, grapes and areas.

QOTD: I go with an obvious pairing: Warre’s Optima 10 yr Port and Stilton.

Great show–as always. I meant to mention this some time ago, but forgot. In the event you spoke about this already please forgive me ’cause I missed that episode of WLTV. I was watching one of your earlier episodes where you went off with praise for the Torbreck Run Rig. During that episode you compared the wine in some respects to the Garretson “The Bulladoir” Syrah. I decided to seek it out and saw where the Garretson winery has closed shop. As I searched around for info I couldn’t help but notice all the good press garnered by the winery over the years….definitely a disappointment that it had to shut down. Anyway, I was wondering if you had a comment or any info regarding what happened. Cheers!!

– John Carlin