Good combo episode….really excited about the Chateau Paradis…exciting blend action going on – I wonder if you will start seeing C,S,M on the shelfs insted of G,S,M.

QOTD – Pasta, bacon and mushroom cooked in a little butter, finished with grated edam cheese and crumbled hard boiled egg…yum.

My QOTD of the day for you Gary is…….What is your Pornstar name? – Mothers maiden name first, and then your first pets name.

CRISPY CRISPY CRISPY with pancakes and syrup! Love it

Question, is there a wine that goes good with cheesecake??????
I love cheesecake like i love bacon

good job GV!Love the bacon pairing, and yes chateau pardis is delicious, just had it at a trade tasting. I would’ve liked to seen a spanish rose or any rose for that matter. Bacon+Brunch=Rose. Summer is coming up, well im in San Diego where its usually summer or spring. Try Chris Currans Grenache rose, which is actually Grenache Gris but has to be labeled as rose for some strange reason and Peter Cargassacchi’s Point Concepcion Pinot Grigio rose. Im getting thirsty!

good job GV!Love the bacon pairing, and yes chateau pardis is delicious, just had it at a trade tasting. I would’ve liked to seen a spanish rose or any rose for that matter. Bacon+Brunch=Rose. Summer is coming up, well im in San Diego where its usually summer or spring. Try Chris Currans Grenache rose, which is actually Grenache Gris but has to be labeled as rose for some strange reason and Peter Cargassacchi’s Point Concepcion Pinot Grigio rose. Im getting thirsty!

Yay for bacon!
The Chateau Paradis sounds like one I have to get.

QOTD: Best of all is piled on my plate with or without an accompaniment. More often though, I add it to what I’m cooking: soups, quiches, salads, etc. I cook about 3lbs of bacon ends at a time and divide it up in small containers that I keep in my freezer so I always have it on hand. (That also helps keep the amount consumed to reasonable proportions…)
QOTD for Gary: What is your biggest wish/hope/dream for your and Lizzie’s soon-to-be firstborn?

I eat my dog’s beggin strips.

Gray, where is the U-stream link that used to be on WLTV?

I also had chicken fried bacon at the state fair of Texas this year, I love Texas

QOTD: Cooked in the oven… so much better than on the stovetop; crispy, but never burnt… served with some shitake mushrooms and garlic sauteed in the rendered fat, with a nice glass of Bandol (or maybe Paradis)!

nice eps – love the ocean spray “spray” interesting pairings for sure kinda a breakfast show – how would Champagne go with bacon?

QOTD1: I don’t eat bacon but I get the taste in wine!

QOTD2: Why can’t I see you on ustream LIVE anymore?

Gary – I brought a bottle of the Murcia Pico Madama 2005 that I bought from you (http://winelibrary.com/reviewwine.asp?item=40394) to Wolfgang’s Steakhouse with some friends. We ordered as appetizers their big slabs of Canadian Bacon and it absolutely KILLED as a pairing with this wine. One of the top 2 or 3 just exceptionally memorable pairings of my life.

Big Love. Straight thick cut slabs. Not crispy. When is the due date of the little Vay-Ner-Chuk?

Best episode ever! Well at least in a while. I love soggy, barely cooked bacon and my wife Edie likes it crispy. Bacon is best by itself, but is also good wrapped around a filet. QOTD for Gary – is there anything you like better than bacon? You probably won’t read this on the air anyway 😉

Best episode ever! Well at least in a while. I love soggy, barely cooked bacon and my wife Edie likes it crispy. Bacon is best by itself, but is also good wrapped around a filet. QOTD for Gary – is there anything you like better than bacon? You probably won’t read this on the air anyway 😉

I THINK BACON BELONGS WITH EVERY MEAL!!! qotd .Gary how about some bacon and a nice Tennat? artie

Gary.. how about some (more) French lessons? You’re really butchering some of those names 😀 I wonder if anyone at all understood what you were trying to say when presenting the Hudelot Baillet…but then again with its showing who cares right 😉

I dont eat bacon really.. but like the wine food pairing shows.

Gary.. how about some (more) French lessons? You’re really butchering some of those names 😀 I wonder if anyone at all understood what you were trying to say when presenting the Hudelot Baillet…but then again with its showing who cares right 😉

I dont eat bacon really.. but like the wine food pairing shows.

Gary, your SARS reference made me laugh out loud. Loved it!

I like bacon crispy. Anything else is a slap in the face to the bacon Gods. Lately I have been making breakfast burritos with it.

My QOTD: Can I get a new secret pack?

Hi Gary, I want you to do a show on small Napa family producers like Titus Vineyards. I really like there juice and they are priced right if you can say that for Napa.

I generally only have bacon when I go back home to the parents house, and mom wakes me up with the smell of eggs and bacon!

My QOTD: What happen to the kitchen episode you did yesterday but had tech. difficulties with. You just can it?

I generally only have bacon when I go back home to the parents house, and mom wakes me up with the smell of eggs and bacon!

My QOTD: What happen to the kitchen episode you did yesterday but had tech. difficulties with. You just can it?

I must be the only person on this planet who doesn’t like Conundrum.

QOTD: Bacon…has to have all the grease blotted away, be crispy as all heck, and almost burnt.

Question for Gary: When are you opening a Wine Library in Boston?

QOD: Thick, crispy but not burnt, and preferably with one other thing for it to play off – avocado, a nice Gouda, what have you. In moderation.

My question to you? When are you coming back out here–oh wait, I know the answer to that one.

Let’s try this, then … in a little while I’m going out to dull the pain of getting another year older with a bottle that’s almost as old as I am, a ’78 Chateau Haut-Batailley that I originally took out for OTBN a month ago, but circumstances precluded my being able to open it with appreciative company so I saved it for tonight. High shoulder/low neck fill, looks like it’s been well cared for although the label’s seen better days.

So my question is this … what do you think, will it hold up?

Stay tuned.

QOTD..kinda crispy, kinda not, dunked in my eggs over easy with toast. I think I’ll have breakfast for dinner tonight!
Can we get DHL back to shipping?!?! i have my reasons..

QOTD: Bacon + Parmesan + Little bit of a cream cheese. All on top of a grilled chicken breast. Yumm!

Question for you: When is wine library going to ship wine to Washington?!

Good show. I love bacon pretty much any way I can get it. Being raised in the Southern U.S. it was always a part of breakfast but mom would even have it for dinner sometimes along with fried cabbage, fried potatoes, and cornmeal gravy, talk about amazing!

QOTD: pt. 1- Other than by itself, there’s nothing much better than a perfectly made BLT.
pt. 2- Will you please, please, please!!! do another show for all the CKC’s out there. I’m still getting into wine and rarely have more than ten bucks to spend on a bottle so I need some major value plays if I’m going to keep expanding my palate (if it’s not too much to ask throw in the Bodegas Borsao Campo de Borja Vina Borgia, 2005).