great shows sor far Gary,n u still remain true to the vaniacs!!!!
waitin’ for episode 1000:you n RP,how about that?
hey GV,how about a show on sweet/semi sweet red wines?wonder how they’d rate with u,considering u hate ‘sugarfied’ wines.i had the priveledge to work in russia,these wines sell really well on that part of the world!!

Mmm… Chicken Marbella – here’s a link to the recipe:
http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030

Fried! (Half of my family is from Memphis)

QOTD: I like chicken in almost all it’s forms. At least I don’t have a favorite way.

Never had a AZ wine. QOTD: Wings, fingers, or fried.

QOTD: #1. Brined, then roasted properly [180C 1hr/kg]. Too classic to be bumped from number 1 spot. However. Rotisserie chicken, done properly, may at times nudge roasted out. Depends on execution. However. If both of those methods are done poorly, a chicken fricassee in cream sauce can nudge them BOTH out.

My stepdad is from Arizona and did some touring of wineries recently. He’ll be glad to know you found one that brings the thunder.

qotd: not fried, more sous-vide seared with a nice herb / butter / honey glaze with whatever starch im going to make…yeah that does sound good, or a chicken sandiwch!

covered in miso, ginger then flour and fried.

Definitely roast chicken, with garlic placed just under the skin just enough and it caramelizes. Gravy — the whole works.

Sedona, Arizona ‘s Echo Canyon Vineyard and Wnery’s Cab Franc and Cab Sauv
are by far the best wines in the Southwest US.

“I like it but it’s not good” WTF?

QOTD – Chicken Pot Pie

PS. Why do all of the wines from the “other” states have the cheesiest labels?

QOTD: Drunken chicken is the best! It’s done on a charcoal BBQ with great seasonings and beer.

QOTD – Barbecued chicken. I think the next second-tier region you need to explore is New Jersey. I was out a couple weeks ago from California ahead of my move and actually found some good stuff. My favorite was Silver Decoy. I thought of you when I tried their Traminette. Very nice transition from minerality to some “cutting the tongue” acid. Also generally found Cab Franc seems to do very well in South Jersey.

Speaking of wine from not so popular places in the states..how about an episode with wines from the finger lakes region of upstate NY?

QOTD: Grilled chicken breast marinated with Luppos (a marinade from upstate NY)

Thanks for your review of my 2006 Roan Red…it did illustrate to me the dangers to those of us who chose to make some wines that are lighter food wines rather than huge alcohol blockbusters…between the Kokopelli and the Callaghan it’s hard to savor a lighter red…I say light, as that was a deliberate choice in the blending, rather than ‘thin’, the term you used, as I wanted to make a red wine that would pair with lighter fare.
I was a little surprised you didn’t get the pun on Rhone, Roan with the accompanying horse…of course the Fed won’t let anyone put Rhone on a wine label, and the vineyard is on an old horse ranch…and finally, your comment on the grape source…it’s the exact same grape source as the Maynard Keenan Stronghold grapes you liked so much recently, vines I planted in the high desert 9 years ago…but thanks for looking at Arizona wines, your 78 was raised by a Spectator 86 and a Mark Tarbell 93 on that wine, and I hope you get a chance to try my other 100% Arizona wines in the future.

QOTD

My favourite way to ‘consume’ chicken is a chicken thigh (definitley the tastiest bit) and bacon casserole with chillis, some red wine thrown in and plenty of seasoning.

Gary how do I get a job as an intern? I am however not from Arizona but infact from North Yorkshire (England). We have vineyards here and everyone laughs that off too. I just got a distinction in WSET intermediate, I’m well chuffed about that.

Mike

Nice show but I think it is not easy to find a good Arizona wine in Germany.
There are not so much wines from Arizona where I buy.

QOTD: Chicken grilled with fresh salad.

Nice show. I am a little late on this comment, but seems like AZ has a little bit of work to do regarding its wine.
QOTD: Fried chicken is the only way to go. Try it @ Adhoc in the Napa Valley. It is one of the Thomas Keller restaurants, not really known for food like fried chicken, but it is to DIE for!

qotd: fajitas with red peppers, onions, rice, plenty of cyan, sour cream, avocado and cheese.

Thanks for your continued foray into Arizona wines. Although they haven’t come out on the top of your favorites, keep on sipping our wines . . . there are many good wines being produced here. I have to disagree with your intern, Arizona supports its local products, including wine. The tasting rooms are packed and more wineries are popping up all the time. Dick
Erath has a vineyard here and should start producing commercially very soon. Although its difficult for your viewers to purchase the wines in other states due to the crazy wine laws, they should be sure to include at least one day visiting wine country when traveling to Arizona. It’s a great experience and most of the time you have the opportunity to meet the winemakers in person.

OH MAN WHAT IS GOING ON IVE BEEN WAITING DAYS 4 706#,
AND THERE WAS AN EPISODE SHORT LAST WEEK,

PLEASE HURRY UP,IM DYING HERE

Qotd- Fried with mashed potatoes collard greens plus mac and cheese all smothered in some homemade brown gravy. soooooooooo huuunnnngry

QOTD: Roasted whole with herbs, spices and maybe some lemon…with some roaster fall veggies on the side…mmmmmmmmmmmmmm!!! doesnt get any better…

interesting episode, though I must say I am still a bit skeptical about the arizona wine industry…but speaking of unexpected wine producing regions, i lived in DC for some years, in which time a friend of a friend of mine who was really into wine brought back probably one of the best rose’s of my life from a vineyard in VA…too bad I don’t remember the name…

ZZZZZZZZZZZzzzzzzzzzzzz…….

Wake me when it’s 7:06.

;-> ZZZZZZZZZzzzzzzzzzz.

<>

That’s so true.