QOTD: Gotta go with a 10 or 20 year Tawny Port and a good Gorgonzola! The best way to drink port!

Long time vayniac, first time comment. QOTD: 2005 Wrongo Dongo 100% Monastrell from JUMILLA paired with any goat cheese. PERFECT!

Long time vayniac, first time comment. QOTD: 2005 Wrongo Dongo 100% Monastrell from JUMILLA paired with any goat cheese. PERFECT!

I love a really crunchy riesling, minerally and not too sweet, with the classic-parmesano reggiano. Can’t beat it.

Hey Gary, thanks for reading my comment out! I have never had a Teroldego and unfortunately suspect it is close to impossible here in Australia where economies of scale make it impossible to import such wines at a reasonable price.

QOTD: Sorry, not enough of a cheese nerd to know. But so far, I’m more into hard cheeses than stinky ones, so it would probably be the classic Italian pairing of hard cheese with a Chianti or Super Tuscan.

Hey Gary, thanks for reading my comment out! I have never had a Teroldego and unfortunately suspect it is close to impossible here in Australia where economies of scale make it impossible to import such wines at a reasonable price.

QOTD: Sorry, not enough of a cheese nerd to know. But so far, I’m more into hard cheeses than stinky ones, so it would probably be the classic Italian pairing of hard cheese with a Chianti or Super Tuscan.

Thanks for another good show. I’ll have to see if I can find some of that cheese and some Teroldego.

qotd: I have never found a wine and cheese pairing (that I can remember) that really impressed me. Sometimes they can have complementary flavors, but I haven’t found that “magical” combination where each component makes the other taste better as I have found with some wines paired with some other foods. Any cheese seems to limit my palate when it comes to wine.

Bonny Doon Muscat Vin Glacier and cowgirl creamery red hawk or Cypress Grove Chevre lamb chopper

OR

Banyuls Grand Cru, Magneres France and Chaource cheese (or if you’re bold something stinky like Livarot).

Bonny Doon Muscat Vin Glacier and cowgirl creamery red hawk or Cypress Grove Chevre lamb chopper

OR

Banyuls Grand Cru, Magneres France and Chaource cheese (or if you’re bold something stinky like Livarot).

Cabernet Sauvignon and Manchego.

The Iron Sheik was protecting the bucket until Nikolai Volkoff came in to regulate!

Great episode Gary, I like cheese spin.

QOTD: Asiago cheese and Rioja has been pretty cool in the past, but my recent cheese play is Gouda and Beaujolais!

The Iron Sheik was protecting the bucket until Nikolai Volkoff came in to regulate!

Great episode Gary, I like cheese spin.

QOTD: Asiago cheese and Rioja has been pretty cool in the past, but my recent cheese play is Gouda and Beaujolais!

QOTD: Parmigiano-Reggiano with Pian di Nova Syrah Sangiovese Super Tuscan.

Joshua Misener
JC, TN

Chateau Suduiraut with Gorgonzola!

I love sweet wine with cheese – I think it balances really well, the sweetness cutting through the saltiness of the cheese. Great episode garry.

Woody, from the UK – Probably not that many of us around, but I am spreading the Mc Lovin’

hey Gary, just curious about the action figures, That’s the iron sheik, Panthro and is that an action figure of Blind Melon’s “no rain” video? If it s that would be really awesome

QOTD: Jaden Pinot Noir Icewine and some Mountain Gorgonzola – bringing some serious thunder

Another great show. For those looking for a little additional info regarding the cheese, click the link below.

http://www.ciaophiladelphia.com/2008/01/lost-cheese-of-sicily.html

Nice to see you back in the traditional format of the show Gary. Missed the cheese, BIG TIME.

Call it boring my my favorite pairing is a block of nice parmigiano reggiano and an acidic and ripe Barbera to cut through the fattiness of the cheese.

Just a quick idea for a future show, when you did the “Other 46” blind tasting you tasted two Nortons that you weren’t too happy with. Up until this point I had never heard of this grape. Care to educate us Vayniacs with a show?

I’m not in OK, but above OK in Kansas. would love for you to come to this neck of the woods, G.

QOTD: Wow, that is a tough one. I like a lot of cheeses, I like a lot of wines, I think I’m going to go with a way old school traditional one, more for sentimental reasons than anything else: Parmesan-Reggiano and a Chianti.

gary should taste the `granato` of foradori.

QOTD: Red wine and pecorino toscano.

QOTD: Piave with Latcham Zin. Had an Australian Cheddar with Frankland Estate Cab at a tasting at DeGustibus in Macy’s about 10 years ago. Can’t remember the name of the Cheddar, but I’m pretty sure it came from Murray’s.
Parmigiano Reggiano with any rustic Red. 5-7 yr. old aged Gouda with any wine.

Great show GV, I’ve been loving Italian and Spanish wines of late, and will definitely track down some Teroldego if I can find it.

QOTD: Out here in the Ohio heartland, we have plenty of Amish-made artisan cheese. A favorite of mine would be a smoked swiss with a NZ Sauv Blanc like Stoneleigh SB Marlborough or a Brancott SB Reserve

Cheeze Whiz and Boones Farm (Sangria)

QOTD : a nice earthy graves – and, well I don’t care for cheese that much