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EP 864 Gourmet Library Cheese Tasting with Wine Pairings

Gary Vaynerchuk mixes it up and tastes some cheeses, picked by Gourmet Library’s manager Justin Novello. They pair the cheeses with three different wines.

Wines tasted in this episode:

2008 X-winery White XNapa White Meritage
2009 Southern Right Sauvignon BlancSouth African Sauvignon Blanc
2007 Neyers Merlot NapaNapa Merlot

Cheese mentioned in todays episode.

If you’d like additional help with the above item or would just like to know a little bit more, please email Justin Novello ( jnovello@gourmetlibrary.com ).


Latest Comment:

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luca bercelli

89/100

Solid episode. Favourite cheese. Cheddar….from Cheddar. That’s a little old place in little old England

Tags: cheese, meritage, merlot, napa, red, review, sauvignon blanc, South Africa, Video, wine, wines

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  • Oh, and I would like to see a cheese (and bread) pairing show with your father, Sasha. I would love that.

  • Richie

    QOTD: I am just starting to try cheese.
    Gary you need to bring back the classic episodes. You with a bunch of wines and no guests. Its been a bit to much of them latley.

  • DanLacher

    QOTD: I would have to say that my favorite cheese right now is Aged 5 Year Gouda. It is so amazing in depth of flavor I take the extra weight to bring some when I go out backpacking; call it my luxury item on the trail.

    http://gourmetlibrary.com/products/5341-Gouda-A…

  • Anonymous

    Yes, I could drink along. Or should I wait a couple years?

  • Anonymous

    Mott! I just want to see Bender!

  • Allan

    Trimbach, Domaine Weinbach, Zind Humbrect er noget af det bedre fra Alsace synes jeg. Jeg er vild med Frederic Emile fra Trimbach, når jeg har råd……

    Jeg var selv sidste år på tur til Rüdeheim i Tyskland. Meget spændende. Georg Breuer er kanon. Schloss Vollrads, Johannisberg osv. osv.
    Breuer laver en der hedder Terra Montosa som er helt vild god. Den skal du ta’ at tjekke ud….. Men køb den ikke i Danmark. Barriquewine sælger den, men vil have 200 stk. Jeg har engang fundet den til 90 kr. ved grænsen! Det var et fund!!!

    Jeg er en af de mange der går ledig lige for tiden, desværre. Jeg har været i detailhandlen i en del år.
    For tiden skal man være heldig bare at komme til samtale!

    Jeg er aldrig rigtig kommet igang med Bourgogne, har prøvet lidt, men synes det er svært og dyrt at trænge ind i. Fik faktisk en Mersault for nylig (bare en fra Kvickly, ik særlig spændende) Er ikke den store fan af de danske supermarkeders udvalg (pånær Superbest som gør det ok)

    Håber ikke at jeg har kedet dig…..

    Men spørg endelig løs, og jeg skal prøve at svare så godt jeg kan. Det kan jo også være at jeg spørger dig…? Who knows??

  • Anonymous

    How many bottles do you have? If it’s three or more, take one for a spin now…
    it’ll become more civilized in 2-4 years, I’m sure; but it’s a lot of fun to experience in it’s crazy, exuberant youth, as there’s certainly nothing harsh or closed about it now.

  • Anonymous

    Yeah, I agree, the herbed fromage is quite bangin. I like to mix it up between that and the ‘plain’.

  • Anonymous

    They are both heaven in chees form, I hear angelic quiors every time I
    break bread and smear it’s cheesy goodness all over a fresh loaf. That
    got a bit out of control… I’m a little sorry but not much.

    Sent directly from my brain to your computer/cellular device.

  • nitaT

    QOTD: I LOVE CHEESE! I could live on cheese and wine-thats why I should live in France. Right now my favorite is cowgirl creamery mt tam.

  • QOTD: Caved-aged Gruyere, some seriously aged Gouda (12 months+), Appenzeller, basically anything Alpine.

  • I vote for more pairing shows. Cheese and wine, does life get much better? Should have had a French baguette also. The Terlato family makes a wine called Seven Daughters which is made from 7 varietals. Awesome cheese wine. There is something about Muscatto with cheddar.

    Yeah coarked! There is no pretending on winelibrarytv. This stuff is for real.

    Swiss style cheeses can be difficult to pair. When you are having that sour, nutty hay cheese, you need to bring the thunder.

    QOTD: Favorite bite of cheese? Comte' with honey truffled pecans on a lightly toasted piece of crusty baguette. Pair that with Château de La. Chaize Cru de Brouilly, and I can die a happy man.

  • I'll second that. Sasha is the man!

  • Does that mean we leave comments about cheese or cheesy comments?

  • Like gruyere? Try slow roasting halves of vidalia onions on your grill until tender but not falling apart. Place them on a broiler pan facing up and sprinkle on grated gruyere and fresh thyme. Place under a broiler until the cheese starts to brown. OMG, Good!

  • How about some St. George with a good vinho verde?

  • Anonymous

    That should be his next cheese show; port (from Portugal, none of this Zin/Cab garbage) and cheese are an ancient and delicious pairing!

  • Anonymous

    They bring back so many fond memories, who cares if they arn’t gourmet!

  • Anonymous

    NEVER!

  • QOTD – I love the triple cream and anything that has the “stink”. Cheese, as a category, is a bit like French wine to me, I kind of know the categories and certainly know what I like when I taste it, but don't always know what to ask for by name.

    Overall, a great show today, sorry that the second two wines did not give a positive surprise like the first one.

  • Anonymous

    I’m going to have to break out some of my whites,,,,, Today!

  • scottEJ

    I have a passion for cheese and am trying to learn and train my pallate as much as I can.

    QOTD: I don't have a most or least favorite. Like wine, they are all individual to me and each offer a different experience. But, when I'm feeling decadent, I'm all about about a creamy bleu and port, sauterne, and/or late harvest wine. We just came back from california and were extremely impressed w/what they're doing out there with their cheeses.

  • Anonymous

    Just have the one. I put it in my wl cart so I could think about it, and Bam, some how I ordered it. I think I can wait a month or a day or an hour or a minute or a ?

  • Anonymous

    huh huh huh

  • hollisd

    wicked stuff. good info. good info.

    gjetost and champagne or sauternes or both.

  • chill

    I love the episodes with food and wine pairing. More please.

  • Monica

    Oh! I stopped by their store in the Ferry Market place, and wanted to try some of their cheeses, but had my impatient 6 year old who was too restless. I saw the Mt Tam on their website and it look so good.

  • raul

    Boa tarde, visitei o seu blog e gostei muito… Gostaria de lhe pedir se pode colocar o link do meu blog no seu…

    http://vinhosdasemana.blogspot.com/

    Espero que coloque.
    Belo blog!

    Vinhos da Semana

  • Monica

    Not gourmet at all, but I agree. So good, and they are cute, too!

  • Monica

    that sounds amazing!

  • Can I chime in with the RAIDERS SUCK 🙂 I like the recommendations, especially the Napa White Meritage that compares to the Reisling.

  • my mouth is watering….
    GV chowing down like Sasha.
    The X factor looks interesting.
    Thanks Justin.

    QOTD: My favorite is available again, now that the baby goats are eating grass…
    “La Luna” Gouda
    http://blueledgefarm.com

  • castello

    @Disqus These pages are way too busy now! Can't see the forest for the cheese.

  • angelatcarslon

    Love the pairing shows too.

    Favorites would have to be Irish, English & Canadian cheddar, American, French & Spanish blue and this amazing Triple cream cheese from Burgundy (private label at my work) called
    La Delice de Bourgogne. Super creamy with a tangyness similar to sour cream, my husband and I downed this one and an entire baguette in less than 90 minutes.
    Heck, it made us put the blue cheese away that we were planning on eating along side it.
    So good…I can only bring it home if we're having company so I don't eat the whole thing myself.

  • Tholland

    Love the pairing shows. Lots of fun.
    QOTD: I really like Manchengo, but would love to expand my cheese palate, however, my local grocery story is very limited.

  • QOTD: Hook's (http://www.hookscheese.com/) makes some dynamite cheddar. Also, there is a dairy in Iowa called Reichert's that makes a Robiola (http://www.reichertsdairyair.com/) that's pretty kick ass.

  • Randall

    A little bit of both!! But seriously, EVERY comment seems to be about da cheese… not that there’s anything wrong with that…

  • Duffinmanwine

    What makes you shows so watchable is that everything is real. Not fake, no fake “that was a great wine” or “fake great pairing”, just tell it the way it is. If the wine is corked, you say so and that is why I continue to tune in. On the cheese, Manchego cheese, aged for a year, with fig preserves with just about any dry wine, try it you will be hooked. Duffinmanwine

  • Sounds really yummy. Thx!

  • Good show. I loved how the corked wine thru you guys off. Probably should have gone back to the first white with the 2nd cheese. Instead, awkwardly poured the red, but that wasn't quite right either. It took a few minutes to get back in stride. A great example of how corked wines mess up a dinner/event. All the planning is thrown off and the timing too. It happens and it sucks.

  • Murso

    Only had time for 1/2 the show last night. Then, the corked qine seemes to have thrown you off a bit. When you started commenting on the Neyers, you had actually (subconsciously?) taken a spoon of he Chevrefeuille goat, cause you love it. But looks like it didn't help the merlot. And we both know that Neyers is fully capable of making lots of good wine. The corked/ then mismatched cheese maybe blew the whole thing way of course… just a guess.
    Thanks, Justin! The day I get to visit Wine Library will not pass without me checking the WHOLE deal out, and be assured, I will visit Gourmet, Cheese, and Beer, and the rest.

    QotD – Delice de Bourgogne IS awesome. Oddly enough, my folks get it at Costco, which is a whole arbitrary can of worms in and of itself. My dad, and sister think it is the answer to EVERYTHING in the world. As I food and wne professional for many years, I couldn't disagree with them more strongly than I do, but they are deaf, dumb and blind to reason and experience, so I must take it for what it's worth. Delice de Bourgogne is worth it.
    From Brasil, there are 2 things I am crazy for. Catupiri requeijo (cream cheese) from Minas, and Queijo do Reino, a wax coated 500g, or 1Kg ball, sold in a hermetically sealed heavy tin ball enclosure. Like a good Gouda/Jarlberg combination.
    Also love goats (banon,etc), blues (Cabrales, etc.), truffles (Sottocenare), and tons more.

  • QOTD. Torta del Casar from Extremadura, Spain. Talk about a cheese that you can spoon out! Nevat from Catalonia is surprising when you let it age too. Whole Foods normally sells it pretty young but the other day I tasted an aged one and it was killer!

    I thought once you cut into a cheese you stop the aging process, but Justin suggested doing just that. Or am I completely wrong?

  • “thanks for watching the show Justin” hahahahahaha… favorite quote from the show

    QOTD: Oka cheese has been my favorite latley

  • Allan

    Bordeaux 2009 G?

    Should we believe the hype??

  • Cool show…great to have some fam on…speaking of, we need a SV ep soon. All three cheeses sounded good too. Brazil is pretty tough to beat.

    QOTD: Many of the ones already named. Aged Gouda, Cave-aged Gruyere, and Manchego, to say a few. Anyone had the Stilton Sliders at Goose Island in Chicago? DA BOMB.

  • cellarrat5

    oh… They know…

  • cellarrat5

    que?

  • cellarrat5

    I am starting a wine and food pairing petition, with Gormet Library in full swing it would be a crime not to take advantage of the amazing pairings you and the rest of the WL staff could come up with.

  • cellarrat5

    third that…

  • castello

    Now it looks better. Thanks.

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