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EP 919 QPR Italian Battle



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We have a head to head with an inexpensive Chianti Classico Riserva and a great Sardinian red that both got big marks from Antonio Galloni. How do they stack up?

Wines tasted in this episode:

2007 La Maialina Chianti Classico RiservaChianti Classico
2005 Santadi ShardanaSardinia IGT

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 ( justin@gourmetlibrary.com)/

Links mentioned in todays episode.

Latest Comment:

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luca bercelli

89/100

line of the day’ ‘this is like a chocolate brick being shoved up your nose’

GV and his bro-in-law is a good combo, enjoyable

Tags: cheese, chianti, red, review, wine

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  • philoxera

    In before NYPete and the rest of ye Bozos

  • Anonymous

    I’m a lurker.

  • Love the Thursday/Monday Gaff…way to go Bro

  • Anonymous

    Love GV and love the show!!

  • Look forward to this

  • Anonymous

    Nice… no Birthday wishes. Great!!!

  • Wow…now Michelle is in trouble… no “…and a little bit of me…” We need the Mottster back

  • Anonymous

    Top ten?

  • Anonymous

    Michelle, where’s the links? LOL, just playing of course! Hey, great show, love cheese and wine pairings!! Can’t wait to get my hands on that Santadi, thanks for introducing it as well as that cheese.

    QOTD: sitting on the deck at Clint’s place in Carmel with goat cheese and our favorite wines from Harry Fralich.

    QOTD II: great little German restaurant in El Salvador (great German history in Salvador) recently enjoyed a fantastic dark Edinburgh that was smooth as silk.

  • Anonymous

    Bruscetta with roasted red peppers, basil and mozzarella. Drizzle a little EVO & Balsamic.

  • d’oh! brand new one but not enough time…gotta run to class. Catch GV and Justin when I get home. Happy birthday J! Cut the cheese!

  • Anonymous

    Shardana sounds like a good buy. Will have to find it here if I can. My favorite is to mix peppered turkey, brie and cranberry sauce on good whole wheat.

  • NY Pete

    hey hey
    what is going on Justin?

  • Anonymous

    Check it out: I had this cheese and mentioned it in a corkd.com review.

    http://t.co/HpYoT1p

  • Anonymous

    Great ep, You obviously have good rapport with Justin Gary, always fun to watch you two on camera together; even if he did spill the beans about your huge “secret”. Those wines did much better than I expected, always love it when a wine/region you razz comes through with flying colors.

    QOTD: LOVE this QOTD, I am almost certain I have given this recipe out before but here it is again. Fromager d’Affinois herb incrusted Brie, roasted garlic (has to be soft preferably roasted in olive oil with a few of your favorite spices). De-stemmed twice cooked Crimini mushrooms (big ones).
    Start pealing garlic cloves and throw them in a tinfoil container agitate every once and a while for about 15 minutes. Throw the shrooms on the grill until they start accumulate water from the gills (be careful, easy to burn). Then throw them in a saucepan with butter and let them soften up, then add the roasted garlic on the bottom, kind of spread it around a bit. Then put the Brie on top of the garlic and sauté for another couple minutes. If you do it right the shrooms and garlic should have a similar consistency, heaven in your mouth (yes I am aware of how that sounds).

  • NY Pete

    like it was a big secret huh Gary … jerk

  • Anonymous

    QOTD — nope, nothing odd or off-the wall, but I look forward to reading any suggestions!

  • NY Pete

    no spitting WTG Justin!

  • Anonymous

    Justin — loved the show. Also I am a big fan of Gourmet Library and have had some great things from you guys. By the way “Prion911” on Xbox — if you play Battlefield hit me up. I am on every night.

  • Anonymous

    Perfect ending Justin. I definitely need to do more creative things with cheeses. Thinking about cheese and fruit stuff, pears and goats milk cheese is coming to mind… what do you think?

  • I liked the little ‘ding’ at the end there of the camera dying.

    QOTD: I find that artisan cheese is so good and sometimes pricey that I like to eat it by itself. Just like you wouldn’t use that $25 Shardana to make a tasty ragu. Although, a nice soft cheese like brie is always good for a sandwich. Now I’m hungry.

  • NY Pete

    somewhere out there
    Chris Mott is rolling his eyes at that ending … 🙂

  • Anonymous

    It’s called job security . . .

  • Anonymous

    Justin – I LOVE truffle cheeses, w/ names like like Sottobosco, Sottocenare, ___ di Tartufo, etc. Don’t let GV shut down a pitch like that – just cause you uttered a price… tell him it’s all in the interest of informing the consumer!! Cause we all love informed consumers, cause they buy better stuff!
    Sardinian wines are often great. Locascio/ Winebow has the most widely known that I’d known of – Argiolas. But there are scores of nice (yes, as a matter of fact, in a Rhonish realm) of varietals and profiles, from the rustic, raw & rough, to more polished and neo-global modern. As the Carignans run through Spain, & maybe Greece, w/ clonal relatives, I’d call it a Rhone/Southern European varietal. Tony Cotturri has made some face-ripping bottlings that came in uynder $20 at times. Drink, don’t age.
    QotD- I love the breadth of cheses as I do wines, so, no limits on it’s duties. people should know, though, that ther’s a time for NOT cheese (for example, w/ good seafood – Linguine alla Vongole notwithstanding). A simple thing I’d learned eons ago, in restaurant work is to make Boursin. Cream (or other similar) Cheese. Cracked Peppercorns, and minced FRESH (not packaged, or processed) garlic. A bit of sea salt. On crackers, or whatever good bread. Blows ’em away ,every time. $2, spent. delivers like it was much more. Sometimes the simplest things are the best.

  • Anonymous

    I’m in a cheese rut. I’d better watch some GLTV. I’ll take any suggestions here too. I’m still blown away when I go to whole foods and look at 1000 different cheeses.

  • Anonymous

    Raider Nation in the house. We’re heading up for the game tomorrow, go Raiders!.
    I don’t know about 6-10 though, I got em pegged at 9-7. The Tenn. was going to be difficult to win, but the schedule gets much easier these next few weeks.

  • Anonymous

    Man, I really want to get into wine and cheese pairings, but I don’t even know where to start.

    Hey you know what you guys should do? Have a monthly Wine & Cheese Club! with Gary and Justin in the video. That’d be sweet.

  • Anonymous

    Wow, I actually had both of these wines on my wishlist because they looked good, and this episode confirmed that they’re right up my alley. Glad I put in my order before commenting – looks like I nabbed the last two bottles. 😀

    QOTD: I’m not usually /that/ adventurous with cheese (which just sounds dirty), but I made a flippin’ good four cheese eggplant parmesan the other night with ricotta, fresh mozzarella, Parrano, and, of course, parmesiano reggiano (actually, we were low on sauce, so it was more like eggplant parmesan napoleons). Benissimo!

  • Anonymous

    Ahhhhh it has been so long since i have responded to a QOTD! (i have been out of the country traveling!).

    QOTD: Get classy and take a baguette and some asiago to a rockies baseball game and sit in the rock pile section.

  • Anonymous

    where in el salvador? san salvador?

  • First and foremost, this is probably my favorite format. I will also sing kudos to Justin who has taken care of me on special occasions so I will publicly say “thank you” and ask everyone in Vayniac Nation to try their cheeses. The cheese will arrrive on time and packed in styrofoam and ice. They do a great job.

    QOTD: I whip up a major cheese/egg frittatta on a rainy Sunday morning. That’s as far as I go other than matching a hunk with a nice red wine.

    Cheers!

    P.S. Hope to talk to you on “Thursday” 🙂

  • I’d vote for that.

  • 😉 Yes he is.

  • Anonymous

    Fromunda Cheese is difficult to pair

  • Just Jack

    Now that is just wrong on every level. I pride myself on making comments that give pause, but that is a visual I could have gone all year without lol.

  • Globex

    yes, the German restaurant that our friends took us to was in San Salvador. It was fantastic!

  • Autumn Vegetable Soup at Calico House in Pointe Claire Village had blue cheese and white wine. I was a cook there and the smell was bad but ooo baby the taste was addictive.

  • Just Jack

    Probably as good a show as could be done without Chris. Which is to say a little above average. Same format with Mott would have been really good.

    QOTD: I love Camembert with warm pistachios and good beer. Throw a bunch of lightly salted, shelled nuts in a 250 oven for 15 minutes. Pop a nut in your mouth followed immediately by some creamy Camembert and you really have something. I also like to take a pear, cut it in half with the center hollowed out a bit. Pop some Gorgonzola in the middle and throw it under the broiler. Broiled pear you ask? Just make one and you will want to thank me later. The ladies really love that one. at least it seemed like they did when I was single. It may have been my magnetic personality though. Who knows?

  • Anonymous

    Happy Birthday!

  • Anonymous

    Nice job Justin, we had no idea this wasn’t taped today…

  • Hey Guys

    Great show; love the cheese, love the passion for the wine and love the family love.

    QOTD: Lots and lots of good things to do with cheese. Obviously I give it a good workout grilled in sandwiches, along with the obvious favourite on top of a pizza, but I also love some good brie style cheese on top toast with rocket, bacon and a poached egg for lazy brunch. Mmmmmm cheese.

    Cheers
    Andrew

  • Jared Levy

    This is the exact reason we need Mott back, ASAP.

    You! With a lit— (blackness)

    It’s okay Michelle, you’re rusty.

    Good show otherwise.

  • Just Jack

    Correction Mike. You used to be a lurker. Now you are a friend!

  • Anonymous

    Hey JustinM, hit me up. I’ll get u started with the pairings. Its fun to try new stuff, even stuff you think may not work.

  • Anonymous

    Great! (not great that ur in a cheese rut) But Gourmet Library is built to help. Checkout any vids, they are opinionated, but we simply review our experience of the product. One great place to start is Piave – http://gourmetlibrary.com/products/6692, it will rock you. If your a parmigiano lover, this is a great cheese. email me anytime you need suggestions! justin@gourmetlibrary.com

  • Anonymous

    Thanks for the props!! Sounds like you need to come by our store! Check out our section! There are tons to taste and learn, and you don’t have to buy, just try stuff!

  • meh

  • Anonymous

    Adam-
    Fruit and cheese are classic and presentable. Never tried goat and pears, but I know pear works wonders with aged cow’s milk cheeses. Malactic fruits work nicely with cheeses in that category. If I where to try a goat cheese with a pear, I know you said fresh, but I may just grill it, especially if its a young pear.

  • Anonymous

    Cellarrat – OMG!! I’m going to do it!

  • Locatelli Pecorino Romano on anything and everything. I might have a problem.

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