Gary:
I don’t miss your show and really love it. One comment though (and it happened in this show too) when you mention Italian food and wine pairing you tend to mention Italian-American food (e.g. Veal Parmesan) or other more generic descriptions (i.e. pasta). I think that you’d help yourself to get a little more background into true Italian regional cuisine and particularly of the region where the Italian wine you are pairing is from.

Thanks

QOTD:

I enjoy a dess- strike that. I enjoy the wines formerly known as dessert wine but now known as sweet wine, i.e. sauterne with a stilton or I do enjoy shropshire. I enjoy the sweet/tart combination.

I’m really enjoying the comment section at the beginning of the show. It’s a great addition. I am an Italian wine fan but I wasn’t really familiar with this region, so I’m looking forward to trying it.

I try to keep the comments focused on wine but since you talked about it, I’ll mention it. I’m glad the Jets are out on TO. I think he is a cancer wherever he goes and I down want him messing with the chemistry. I’ll be at the wine event on Sunday so hopefully we can talk some Jets.

QOTD – I’m a big blue cheese fan. There are a few VT and CT blues I like. I usually like to pair blue cheese with a nice spicy Zin.

I’m really enjoying the comment section at the beginning of the show. It’s a great addition. I am an Italian wine fan but I wasn’t really familiar with this region, so I’m looking forward to trying it.

I try to keep the comments focused on wine but since you talked about it, I’ll mention it. I’m glad the Jets are out on TO. I think he is a cancer wherever he goes and I down want him messing with the chemistry. I’ll be at the wine event on Sunday so hopefully we can talk some Jets.

QOTD – I’m a big blue cheese fan. There are a few VT and CT blues I like. I usually like to pair blue cheese with a nice spicy Zin.

Hey Gary, I think its really fun to read a couple comments. I usually read a few pages of them myself. I love the educational shows, esp when they include Italian wines, as they are some of my faves these days.

QOTD: I am not too particular on my pairings, I try to limit them to special occasions anyway as I am trying to keep my heart healthy!

GREAT show…and I don’t say that too easily. I love that you added food into the show.

Gary, with this new camera angle can you do a show that shows the rest of the WLTV offices and store? Give us the grand tour and show us where it all happens, who the players are and where the thunder is made.

QOTD – My favorite cheese is St. Agur. It’s super creamy and has a good bite.

I love cheese! I wish i had watched this show earlier in the day, its too late to go buy cheese to shove in my chubby little face.

BTW what wrestler is that in the grey pants? That looks like our old MN governor.

QOTD – Definitely a Pont l’Eveque with a bottle of Saint Emilion, not the top ones, a “standard” one not too old.

GV, in France you always say: pour me a little bit more wine so I can finish my cheese, or give me more cheese so I can finish my wine. You basically end up drinking a bottle a full cheese by yourself.

Cheers,
Scalpa

Great show dude… ITALY!
Nice window play in the backround… and i like the cheese pairings, stoked for more food and wine action.
QOTD: never did the wine and cheese thing, but i will.
Still waiting for the butter bandit shirt…

Gary, like you said, it seems like u’re back in the saddle. Don’t get me wrong, I love the guest (especially Joly) but your regular shows make us viewers feel special. Also, I like that you gave Specs a shoutout. It’s my usual shopping ground outside of winelibrary.com

QOTD: I haven’t had a lot, but I’ve been trying more of those pairings lately (wine and food pairings are my latest obsession). I like sauternes with a lot of cheeses. I can’t really tell u one cheese from another though.

Widmer’s 6yr aged cheddar and 2006 Schrader diamond bomber x.

I think there was a Zeni Teroldego in the first box I ever got from WL … nice rustic red with a Band-Aid nose that I ended up having with salmon.

And good on you doing the regular Foradori vs. the luxo cuvee.

All that said, I am going to cheat, because the best cheese-related memory I can come up with doesn’t involve wine at all.

It involves a pizza somewhere in downtown Zurich with Mozzarella, Gorgonzola, and Bergkase (mountain cheese, which I imagine is some kind of Gruyere) all marrying most splendidly with the local lager, Feldschlosschen.

Been trying to replicate it out here in the stix ever since.

Gary, thanks for reading my coments on the show today! You made my day after a rough one (and I even posted a link to my 5 seconds of fame to my tumblr blog click on my name to link there).

Nice joke Mott, it does look like the stock market. Hmmmmm….wine the new investment.

QOTD: My favorite cheese (and was ranked as the best in the country in 2007): Leelanau Cheese Co. Aged Raclette: http://www.blackstarfarms.com/creamery/ and since they’re a winery as well I’d have to go with their Pino Gris: http://www.blackstarfarms.com/winery/wines/?id=22

QOTD: A nice tawny port (I don’t think it was Warre’s, for a change. May have been Sandeman) with Jasper HIll Farm Bayley Hazen Blue.

Cool story about the Tuma Persa cheese. Teroldego is a grape I definitely want to learn more about, too. It was good to come home from work and have yet another solid episode to watch while winding down (or maybe collapsing would be more accurate…). Thanks!
Also thanks for a chuckle to Mott for his comment about the stock market. 🙂

DIG IT, DIG IT, DIG IT!! Love the cheese pairing approach! Hope for more “food” pairing formats. Also, love the BIG Italian reds and hope to find and try the two you expose’d today.

QOTD – can’t name a brand on the cheese or wine specifically, but you can’t beat a good, robust, french/danish blue OR a choice gorgonzolla, drizzled with a little honey along side a good Malbec with attitude. Just me.
thx GV. KUTGW!

JC

OMG, now I’m watching everyday and you reward me with incorporating cheese? It just keeps getting better! So, for the QOTD: Campo de Montalban (lovely, nutty mixed-milk Spanish cheese) with my go-to inexpensive (and organic) red, Luzon Verde (any vintage).

Great episode, I’m happy to hear that you’re going to be exploring Italian varietals more. Totally agree with you on trying new varietals for the experience — I’m all for giving anything a shot once. 🙂

QOTD – I like creamy and nutty cheese, like a Comte, and these go well with almost any high acid wine – it just depends what I am already drinking (or is open). The best pairing I ever tasted was a light crisp cheese from Switzerland (wish I could remember the name, but it was grassy and delicious). It was paired with a white from Savoie… yum!

QOTD: Any great blue cheese with a Sauternes is wonderful! Love how the clash but melt together in the mouth!

Great work today Gary!!! But where was your wristband?!?!

I think its great you’re branching out into the lesser known Italian varietals. Recently I’ve been drinking Dolcetto based on your advice and I’ve been enjoying it. Really liked the cheese portion, it was entertaining to see how you judged the cheese (and you gave it about 20 sniffy sniffs.

QOTD: I was in Wegmans and bought a SMOKED GOUDA and BACON cheese. I repeat. SMOKED GOUDA and BACON. I haven’t even tried it yet, but how delicious does that sound?!?!? What wine should I pair with that? Please advise.

QOTD: I can’t remember the name of the cheese, but it was some sort of hard goat cheese with a ton of stinkiness. The wine: a nice, big Malbec from Argentina.

On a side point, last night I had a pairing of chocolate cake and Nero D’Avola and thought it wouldn’t work. Amazing!

QOTD: I love a nice, creamy brie with some bubbly (either a blanc de blanc or a brut). There’s this Horseradish and Chive Havarti cheese, though, from a place in Wisconsin called Cedar Valley Cheese that is so darned yummy. If I lived in WI I’d be huge, because I’d eat it all the time. I love it with most wines, but usually have it with a pinot noir. That may not be the perfect pairing, but I love it. Good stuff!

P.S. Great show as always! 🙂

QOTD: Not a big cheese fan (blasphemy, I know!). Sorry.

LOL @ Mott’s “It looks like the stock market.”