Dear Unknown Winecaster. We are many who are hoping the best but fearing the worst on your behalf. Your wine casts are miles above any other similar casts on KZfaq. Our love goes to you and we wish you the best ❣️

I hope the channel is not abandoned.

Hope you are doing ok! If all is well I look forward to you next cast, if things are tough again I hope it all gets resolved easily. Love your casts!

love all your casts

Love your posts, I learned so much and I hope to see more from you in the near future!

Excellent recommendations. We have been invited to a Hanukkah dinner party next weekend. I will definitely be bringing some sparkling wines. Cheers.

congratulations on 10,000 Subs my friend. Keep the videos coming getting hungry for some.

Perfect timing! I appreciate all the new content! Cheers and Happy Holidays!

Great video my friend and Informative on many levels. The holiday, food, and wine pairing. I like Riesling with fried chicken.

Oh man, what a surprise. I was so busy this weekend already I almost missed this wine-cast. Thank you very much for the mention. It was not expected. I am going to do my best to live up to the expectations. Thank you again.

Happy holidays and happy New Year

Hey, just thought Id drop a comment to let you know I love your content and actually work in the wine industry in New Zealand. I'd love to see you do a video on the Albarino variety. As it's definitely an up and coming white here. I feel like it may even be akin to the explosion of Sauv Blanc in Nz. Anyway, if it tickles your fancy, I feel many people would be interested. Have a good one!

Gruner Veltliner with fish and chips is quite good. One of these days I'll try Gruner with fried chicken.

Vinho Verde, or from the other side of the border the Albariño are just perfect to match fried food, give it a try and you will get adicted to it 😁

Black Tower and Blue Nun goes great with fried foods, in my humble opinion.

Hi Winecaster! amazing information. I'm on first stage of english Court of Sommelier stage. Going thru a . lot of books and your videos. Been watching them all the time. My question is what literature would you recommend? What sources did you use? Any tips you can share? Thank You very much for sharing your knowledge.

So Coollllllllllllllllllllllllllllll .... A well known match in Israel is Gamla Brut (an outstanding vfm) with Sufganiyah, highly rcz.

Hey, great winecast!

There is a dessert in Cyprus that seems to me to combine many of the principles of latkes and sufganiyot. It's called "bombes" - the name being perhaps a reference to a) the syrup explosion in your mouth and b) the artery explosion that becomes likely if you make a habit of eating them. In appearance bombes resemble Spanish churros and Turkish tulumba, but in Cyprus we make the dough using mashed potato as well as flour, which is why your video reminded me of them. After these fluted fritters are deep-fried, they are are soaked in honeyed syrup, which has to be the best way to laugh defiantly at any guilt about eating fried food. :-D Here's a question for you, if you could help me. My grandmother's recipe for "bombes" calls for mastic rather than cinnamon. Mastic is a very unusual aromatic beyond the Eastern Mediterranean. Ouzo or Arak seem obvious. But do you have any thoughts on a possible wine pairing? (Because the chances of me resisting the urge to buy some bombes by tonight are pretty much non-existent!) Thanks for an amazing video!

What do you think about a viognier for fried foods... I’ve seen where they can be highly aromatic as well, especially when blended; primarily, with syrahs.