Oh the VIOLENCE!

Oooh, this should be yummy…I gotta go to a class and will have to catch this at home.
the satellite is a little slow and maybe I better ask Mrs. BurroBoy to start the download now.
Cheers!

Read a review of this book in Wine Spectator at the holiday time…sounds like it is an exhaustive body of work. True passion or OCD definitely required,

awesome topic

only if you insist twitter boy … 🙂

so is this your new lucky shirt?

Regarding two-parters, many of us can't make more than a half-hour investment on a weekday night, so it's nice to get to watch the entire video for that day and not have to remember where to pick it up again another time or feel like we need to push ourselves to watch the whole thing (and I would totally end up watching the whole thing and then scramble to get everything else done that evening). =P

yeah, usually gary is coming through fine, but with volume on max you can barely hear guests

well no, but 30 min times 2 makes for a hour long episode, thats much for a internet video.

not me.

Good point:)

Good show. A little tough to hear, not sure why.

awesome.. just got the email with the headsup about this show.. stopped watching the movie that was on.. on to this! great catch Gary… and this on my birthday 😀 Cheers!

If you don't like big, brawny wines, stay away from Ch-n-pape!

I would agree with some previous comments, some of the guests that don't project like Gary need a mic, interesting guy but was hard to hear. I have really started to enjoy all Rhone wines, Cotes Du Rhone really delivers because of the price point. I picked up some of the 2007 CDP over the holidays to put away in the cellar. I will try and find his book, guessing due to the size it has to be 100 bones. A great California Rhone style producer is Linne Calodo who Parker loves and scores many in the mid 90's, worth finding, great stuff. http://www.winelx.com

Looking forward to part deux, picked up half dozen bottles of various '07 CDPs; i'm all geeked up!

I think I'm going to start my comments as the show goes on.
1. Idea: give personal mics to the guests, they rarely project the way @garyvee does.
2. Side note to mac users: use the new quicktime player to play WLTV's quicktime link. My macbook lets me play it on my external monitor full size, no skips, and lets me use my macbook screen for other tasks.
Thirsty for a Chat.

Hey Guys

Great show, can't wait to see part two. Got to love Chateauneuf-du-Pape.

Cheers
Andrew

For sure a THUNDER show! I like the Harry's comment “their are no vintages, only ones I like!”
So true. I'm going to make a Coq au vin Julie style! Happy cooking
Chef Robert
happydiabetic com

2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine Chateauneuf
2 cup homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoon all-purpose flour
2 tablespoons butter, softened
Parsley sprigs

Avoid bold, heavily oaked red wine varietals like Cabernet.

Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

great first part, great guest

Ohh this looks good

Well, when you have knowledgeable guests who have interesting things to say, I want to get as much information out of them as possible. I don't imagine it's easy for anyone to have to talk for an hour straight on wine without a break, and I appreciate it when GV and the guests do this for me.

I met and chatted with Harry @ the Boston Wine expo and flipped through his book, really nice guy…I enjoyed talking with him very much!!

I will be buying this book for my wine book collection for sure.

I am looking forward to part 2…cant wait!!

No, but I understand why he does it, especially on a weekday. For some of us, we can sit through an hour of watching others talking about wine, and we want more. Others simply can't, whether it be attention span or plainly other things that distract their attention (ie. kids, work, life). This is the best bang for the buck so that everyone can enjoy the material presented. Now I could see having a long one (over 30min) on a Saturday, but it makes sense not to do that on a weekday.

Boring.