good show.
QotD: bacon is best wrapped around a juicy fillet mignon, just off the grill.

I found your blog on Google and read a few of your other posts. I just added you to my Bacon News Reader. Keep up the good work. Look forward to reading more from you in the future.

Very nice information…the World needs more Bacon info! Thanks for this 🙂

It’s not good for me but my wife and I love bacon with a good old fashioned breakfast at home. Always cook the whole pound though and eat the leftover throughout the day.

Great Show! Love the bacon. Super excited to try the Chateau Paradis Terres Des Anges. Love to see more wine reviews from Provence, as well as those areas that surround the “rock star” regions of France, Italy, etc. (Loire Valley, Corsica…) I think that could be some fun stuff to try.
QOTD: I like bacon any way I can get it, BLT, with eggs.

GV – Bacon is one of the most beautiful things in the world!!!! I love it just by itself at anytime. Yes it’s good with, well anything, but when you take a .5″ slab and slowly roast it in the oven or on the grill it is amazing. Thank you for doing the show.

Second – What is your favorite movie?

Thanks for doing the show as always.

bacon takes acid – if any out of vino… mellos it out.
“oak monster” is walmart of wine …. ahhhhh.. is there a bit of that goin on in cali or is it me? WTF?
bacon sweets up 2nd wine? not so good. tryin too hard to get it…. no so balanced. balloon? hmmm …latex? be honest…
#3 more of what I would pair…. goin work…. ocean spray? cassis awesome w/bacon ! yes!!! knew it!!!! exactly why you like elements on #1 better. viognier…. okay getting a bit geeked out at the end. stop.
get it on the rating. love it. nada with bacon. leagued out.
#4 pn next? over it. snap on cali rwrap. veggies better w/bacon – should be overwhelmed by pn?

QOTD1: I like bacon strips cooked to just under the point of crunchiness, still a little bit shiny, with some eggs and an English muffin.

QOTD2: What’s your go-to deli sandwich? (Mine: turkey and smoked gouda on Dutch crunch, with everything except for pickles, with Dijon mustard, of course.)

Bacon and Vanilla Ice Cream, YUM!

Hey Gary,

I was turned on to you by Jake and Amir. Suffice to say, i was mildly amused at that episode, but their performance was appalling and really took away from what you were plugging for.

That aside, i am thoroughly enjoying your product. This show is simply revolutionary. I really appreciate the direction you are taking wine and, more importantly, the interpretations of wine–especially to the individual. I have been a “participant” of the wine world all my life because my father is a very knowledgeable enthusiast. He has his own wine cellar and will talk about the stuff all day long if you let him. So, i have had much wine in my day. However, i have not appreciated the sniffy sniff as much until watching your enthusiasm for it. I have always done it, learning from my father, but i really thought it was pretentious bullshit until now. Thank you for opening up wine to me as it never has been before. Since only just turning 21 several months ago, i am now able to appreciate it whenever i damn well please. I am very interested in that Paradis, it is cheep enough that i can afford it, as long as that is the one bottle i buy for the next 6 months.

Cheers brother

Bacon on a burger with crumbly bleu cheese. Delish!

Praise Jesus! And QOTD: 1. Old School: ’bout 10 strips of crunchy bacon on white bread. 2. Sweet and savory: Vosges chocolate bacon bar. 3. Fancy pants: Beef bourgignon…this thing has a ton of bacon and a whole bottle of red vino. Freakin’ amazing.

I was wondering if eating the bacon had any effect on the sniffy-sniff since you didn’t seem to sniff it again.

Thanks,
Robin

Interesting episode. As usual, I would never have thought of pairing bacon with white wine – cool!

QOTD: I like my bacon the old-fashioned way with pancakes or waffles or an omelette or something for Sunday brunch. However, bacon is also wonderful wrapped around pork tenderloin (I know it seems redundant, but it works very well).

Bacon kicks serious ass. Loved the idea for the show and nice to see a white wine actually pair with bacon. Who would have thought? I see the Conundrum wine all the time in my shop and Im always curious about it. With my discount maybe picking up a bottle just to try it….. QOTD: I am a serious pork belly lover. Give me a massive chunk of perfectly cooked pork belly with a sherry jus, a quails egg, and some fingerling potatoes and I am a very happy man. If that wasnt a fatal dish Id literally eat it every day. And now, a question for you…. Is Monty Pythons Flying Circus the greatest comedy (sketch show or straight up show) of all time? You know it is. 😛

Gary, i think you should have tasted the Chambolle-Musigny before the Chateau Paradis – This heavy weight wine killed this light pinot, no wonder you found it watery –

bacon and peanut butter sandwich. no kidding. but not any of that salty, watery, superstore bacon. good butcher double smoked back bacon. preferably a whole slab so you can cut your own nice thick pieces. with jiffy or squirrel crunchy peanut butter. on lightly grilled sourdough or peasant bread. find me a paring for that gary. you, with a little bit of me, are raising your cholesterol, whether the wife likes it or not.

QOTD: My ex-girlfriend ate raw bacon! (Polish). I prefer mine fried.

I like mine crispy to where it melts in my mouth, but I can eat it anyway you cook it. Not raw though. That’s awful!

Question for you: Have you ever paired wine with peanut butter?

QOTD: English breakfast or a chicken club sandwich, I was once so hungry in an exam that i sketched one on the exam (question, not answer!) paper!

I am so sorry u feel this way 🙁 I dont know what to say other than I hope we can meet in person one day and u can see I am not the bad guy u think I am right now 🙁

Forgot to mention. Scholem3, this wine was made by Michel Tardieu so get your facts right if you think it’s rubbish

qotd: cooked for starters, but crisp, not all greasy and floppy.
qotd: how about putting a marselan on the show?

This has got to be my favorite episode that I’ve seen so far, Gary! It was EPIC! I just had to comment on it. That Chateau Paradis sounds amazing, even though it’s a little out of my price range. (CKC crew member here). I always love the pairings like this that you do because they bring out some more options for us college kids.

QOTD: Believe it or not, I actually bake my bacon in the oven when I get a chance. Kind of a set it and forget it, plus it cooks more evenly and has a melt-in-your-mouth aspect to it. Delicious!

P.S. Where can I get one of those “Bringing the Thunder” wristbands? I got the green one that says Vaynernation, but if you have any of those ones laying around somewhere, I would love to purchase it. I hope I didn’t get into the WLTV crew too late for them….

91/100

line of the day – ‘this smells like a helium balloon filled with oak chips’

After the previous episode where GV seemed a bit full of himself he’s back to his fantastic best in this one. The fruit machine analogy was pure gold.