A pairing question.Nice.

What’s with all this scoring, I once had a wine RP gave a 90 to and although it’s somewhat suggestive and gives a relative bearing, I thought it was a bit over the top even for Parker, made me think he was on the take or just had an off day when he scored it- like you say all the time, scores have no impact whatsoever on the outcome of wines for the consumer.
SO, in that note, I will say that I prefer a Piemonte or Sicilian wine over teroldego of which I only tried once but it was not as good as a Nero D’Avola sorry to say. I know it’s my limited experience with teroldego that is to blame. Will keep shopping for them to see what all the fuss is about.

QOTD: Spanish Manchego and “Mas de Daumas Gassac” (languedoc). No kidding.
second favorite: Brie and a Corbiéres.

QOTD: Camembert with honey and Niagara Vidal icewine.

Gary,

Great question. Many options from which to choose so if you don’t mind, i’d like to give you two…one general and one specific. My favorite general wine and cheese pairing is gorgonzola and port. I have been enjoying that combination for years. My specific, and more to your question, is Hansen six barrels caberent from Paso Robles, CA (I think it was a 2004 vintage) with Parmigiano-Reggiano cheese. Actually, the first time I noticed the awesomeness of the pairing was at a restaurant that served parmesan crisps as appetizers and I happened to be drinking six barrels that evening with the wine maker, Bruce Hansen, when we realized how great the crisps and wine went together. The next day, I tried the wine with some reggiano and….THUNDER!

Thanks,

Kevin
Huntington Beach, CA

Delightful episode! Though I like the interviews you really do shine as an accomplished taster in your own right.

Talk about killin it! FB apps, WLTV tie-ins…(everywhere!), Twitter, Digg it, Stumble, poptub, youtube…Garyvee,is grabbin LOTS of internet space! You may actually be a grade “z” celeb by now! LOL!

Great to see the give & take with your fan base and LOVE the new cam angle! You actually take suggestions from us?! (cause changeing the cam angle was mine)! You truly are gifted at CONSTANTLY keeping it fresh…and after 635 eps…that’s no easy feat! Thanks for ALL the effort!

QOTD: My 2 favs are 2005 Cellar de Capcanes Mas Donis Montsant & Manchengo or 2006 Concho y Toro, Casillero del Diablo Carmenere & Emi Kaltbach cave aged Gruyere.

First post!

Unimpressed with El Bulli, Gary?

Its interesting to see “Tenacious E” as I use the same exact nick on various other forums.

I’ve been drinking more Italian wine lately, thanks to episodes like this one. I have yet to try a Teroldego, so I’ll be adding it to my shopping list.

QOTD: There are so many great wine and cheese combinations that it’s hard to pick a favorite. For today I’ll go with a Crottin or Selles-sur-Cher goat cheese with a glass of Domaine Daulny Sancerre.

Not sure about that El Bulli analogy, Gary. Maybe you want to save that for a wine that’s actually, you know, very unusual and highly sought after, like a Gravner perhaps? (Notice you have one in the store, that’d make a darn interesting show…)

QOTD: I’ve certainly gone back a number of times to the combo of Comte with wacky, somewhat oxidized whites. The classic pairing with a local Savagnin is a bit much even for me (well, I guess the actual classic pairing is with proper vin jaune, but that’s out of my price range), but I’ve had very nice results with a Lopez de Heredia white and a Kalin Semillon (really wild producer, you should check them out if you’re not familiar).

But for simple crowd-pleasingness I’m going to go with a cream sherry and a really gnarly aged Gouda or specifically a Roomano. Obnoxiously delicious.

QOTD: Well, since I’m a sucker when it comes to regional pairings, I’d have to say a young Pecorino Abruzzese paired with a Monti “Pignotto” (Montepulciano d’Abruzzo). When I’m in the area and the timing’s right, I can add my 80 year old aunt’s freshly baked bread or focaccia (in an original wood oven) to the scenario, need I say more? Back to the roots, that’s what it’s all about! For me anyway.

I love Elisabetta Foradori’s wines. After meeting her personally, even more so. Man, she’s hot.

QOTD – Enjoy a little Columbia Cellarmaster’s Riesling with some Cracker Barrel Aged Reserve – or any Riesling for that matter….

Enjoy hearing about different pairing ideas – thanks again….

Hey Gary! Great show…thanks for teaching me more about Italian wines. I’m finding I’m an “old world” girl. I like the rustic tastes. You got me onto Dolcetto d’Alba…yum!
QOTD: Poderi Aldo Conterno Il Masante 2004 Dolcetto d’Alba and a plate of pasta with olive oil, garlic and red pepper flakes and a snow of parmigano!

Another fine show!

QOTD: All I can say as that usually a Sauternes is involved.

Gary, I never miss an episode of Wine Library TV. Here’s the weird thing though, I don’t even drink wine. I love food, but have never even tasted wine. I just find your show utterly entertaining. Yeah, you’re that good. Keep up the good work.

Hey GV

Big old world red fan. Will seek out the Teroldego now. Thank you.

Re the cheese. Bummer. I love the stuff but find it brings on mucus in me and makes me snore like a bull!

Girlfriend said “it’s me or the cheese”. 🙂 so I gave it up at New Year, not snored since.

So what I’d like to know, now you’ve paired, chocolate, cheese and candy… what else goes well as a ‘snack’ with vino.

I love to open a bottle at 7.30pm, watch TV and sip and nibble.

How about olives, cashews and chips (we call them crisps in the UK). Salty stuff. Or even ‘salad’ tomatoes, cucumber, pickled onion…

Any ideas?

Cheers

Nick

Great question i hav to say…
A Sauterness/ Port with a good Blue Stilton.
An awesome combination of sweet viscous & thick mouthfeel with the salty creamyness of Stilton. Just stimulates all taste buds and brings thunder on the palate when you add some grapes to give a good acidic tang!

QOTD: Not sure, but I had some Malbec with a sheep milk cheese and it was great.

Oh…you have also gotta ask whether you are pairing the cheese with the wine OR the wine to match the cheese. Lotsa combinations either way

Oh…you have also gotta ask whether you are pairing the cheese with the wine OR the wine to match the cheese. Lotsa combinations either way

Pommard – Epoisse

I am big fan of Saint Andre’ cheese and just recently disovered the fresh variety of this which is very runny and delicious. It was great with Schramsburg Blanc De Noir.

I am big fan of Saint Andre’ cheese and just recently disovered the fresh variety of this which is very runny and delicious. It was great with Schramsburg Blanc De Noir.

Again dude, thanks for reminding my to seek out different things. Teroldego. Check. Its on the list.

Hollis

QOTD: French Comte cheese and Palo Cortado sherry (1986 was the vintage I had at the time when I tasted). Amazing pairing and worth the try!

QOTD: French Comte cheese and Palo Cortado sherry (1986 was the vintage I had at the time when I tasted). Amazing pairing and worth the try!

I can’t answer the QOTD
but i will pick up the Terodelgo AND the Lost Cheese (sounds like a title for an Indiana Jones movie) next time i am thered

thanks for expanding our palates; I will have a Verdiso with ghrilled mahi mahi this weekend