QOTD: My wife’s cookies!

Thanks again for finding a wine for us “common folk”!

I have had the Zenato many times, and I really like it! Zeanto is one of my favorite producers from Veneto! They make alot of good vino 😀

QOTD: Hazelnut icecream from this great italian place i Oslo called Dolce Vita! Just delicious!

Zenato does rock, and it is consistent…maybe one of the best Valpo value wines. but man oh man, I gotsta find me some of that Marion Valpo now!

Best line from this episode: “This wine knows how to handle a lady.”

Very nice show Gary, I adore Veneto wines, especially Amarone. Valpolicella [Val (Valley) + poli (many) + cella (cellars)] has been turning our fantastic wines for centuries, but in the half of the last century, the quality revolution started. Producers like Romano Dal Forno, Masi, Zenato, Michelli Castellani, Allegrini, Bussola and Quintarelli.

QOTD: The dinner at Piselli Restaurant (www.piselli.com.br) in São Paulo ? Brazil, I had a fantastic lamb with Gnocchi with a very nice Chianti. Ask for CARRÉ D AGNELLO CON GNOCCHI ALLE ERBE.

Fun Fact: In order of sugar level & concentration, Veneto wines rise from Valpolicella, Valpolicella Superiore, Ripasso, Amarone and Recioto.

Damn! Thanks for that Valpo line-up Mauricio! I teach classes on wine, and never thought to categorize them by intensity like that….but I will be for Spring semester classes now, thanks to you!

I love cherries and chocolate!
Also the best thing I’ve eaten in the last 6 months, are some meat stripes with paprika during my visit to Hungary. It was just AWESOME!

Btw; another incredible producer from Veneto is Prà! You should really try some of there wines, Gary! There Soave Classico is a real value, and ther ripasso is also great 😉

you like the stuff he did with the Fog?

Mahler’s symphonies are worth exploring, minding the conductor.

I don’t doubt it… but, much like the higher end wines of Burgundy or serious Barolos, Mahler’s music is not something to be considered haphazardly if it is to be properly understood and appreciated – and that means setting aside about 2-5 hours. I’ll get to it sometime, I hope.

GARY!!!!
xoxoxo

QOTD: Homemade Chocolate Gelato…. 🙂

Time for Some Pieropan, Movia, Gravner and Vallentino

Claypot eggplant From ZY Garden in SF..

Well, actually, I tend to prepare filet with more delicate seasoning, making it all about the (medium rare) quality meat. Now, Ribeyes, T-bones, Sirloins, I tend to like a pretty big cab-based wine. California for heavier seasoning, Bordeaux for lighter…but that’s me. One time I went a little nuts and paired a Rheingau Spatlese on a lark–and I was pleasantly surprised. It really changed the experience but not in a bad way.

QoTD: 2007 Bogle Phantom after it was reopened after a week in a wine fridge vacuumed. Gorgeous, gorgeous wine. Fills your mouth with delicious dark fruit.

FANTASTIC (likely accidental) ending to the episode; “whether they like it…”

QOTD: Hmmm… ok- going out on a limb here: the Grilled “chicken” (faux-chicken because it’s a veggie product) wrap at Muse Cafe in Los Angeles. Whole wheat wrap, diced tomato and greens, sauteed red onions, avocado, it’s a great healthy and delicious lunch/dinner/snack.

QOTD: #1) BACON LOLLIES AT FOUNDING FARMERS IN WASHINGTON, DC, #2) SAUTEED EXOTIC MUSHROOMS AT CORK WINE BAR IN WASHINGTON, DC

Not sure why I wrote that in all caps, probably because they were so delicious.

Amaretto & white chocolate semifreddo as I finished dinner actually with a Valpolicella Superiore.

FYI the Fumanelli & Marion wineries are actually neighbors… Interesting that the favorite and least favorite wines are actually neighbors. I live in Verona, so I can’t wait to visit the Marion winery!

Since I usually blast GV on his pronunciation I have to give credit here. Nice job on this episode. I have no idea if GV is correct but at least I?m not positive he?s wrong, which is sometimes the case. Remember when GV would just mumble through the pronunciation. Reminded me of my High School foreign language class. GV, it didn?t work then either.

Amarone rocks! At least the last Valpolicella sounded really good.

QOTD: The most delicious thing I had recently was when I was in Europe a couple of weeks ago and we went to a really nice restaurant that had saddle of venison with an incredible sauce and all of the fixings to go with it. We had that with a beautiful Faugueres wine. It was sublime.

QOTD: Maybe filet mignon from the home grill

I believe that’s what mine has too. Thinking about buying a case.

I’m way behind in shows, but GV – you have said something like, “this is a good wine and I recommend you seek it out” HUNDREDS of times over the past few years!

QOTD – not sure about 6 months. Candy corn in the last 6 minutes, pretty good.

QOTD: Whole Flounder deep fried with chili and garlic sauce at the most authentic Thai spot I’ve come across: Bangkok Garden in Bethesda, Maryland