California Chardonnay’s

California Chardonnay’s – Episode #112

October 20, 2006

Wines tasted in this episode:

Today Gary tackles oaky, over the top Chardonnay’s. Watch today and see how Gary reviews these three Chards. Gary then answers more viewer questions and has a new QOD. Have a good weekend and we’ll see you next week.

283 Responses

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October 21, 2006

TampaSteve
Sorry, Burns=Berns….we need a damn edit or spell ck on this board Gary
October 21, 2006

TampaSteve
Or Tim, you can just go to Burns Steakhouse here in Tampa and have their “Special Chateaubriand”. It is the best steak I have ever tasted anywhere. Oh, and they only have 500,000 bottles of wine on hand to pair with it.
October 21, 2006

MarcT
TimF…If you are willing to pay for a pound of quality Filet, are you willing to pay for 1/2 a pound of Dry Aged Kobe Ribeye? If you can find it, get it! It will cost you around $36+ a pound but the flavor is out of this world with the most ultimate fat marbling. How do you cook it?
Get your grill nice and hot.
Make sure your meat (2 8 oz steaks 1″ thick) is at room temp.
Rub meat with good extra virgin olive oil.
In a Mortal crush fresh black pepper, kosher salt, and rosemary to tiny bits.
Rub the tiny bits on the meat (not too much tiny bits though).
In you grill arrange the scorching coals to one side and set rack on top.
After tem minutes, put some Extra V. Olive Oil on a paper towel and rub your grill rack all over.
Place the meat over the scorching coals and DO NOT TOUCH THE MEAT.
After about 3 minutes flip the meat keeping it over the coals and DO NOT TOUCH THE MEAT.
After 3 minutes move the meat to the other side of the grill and put on the cover.
At this point your meat is slightly chard on both sides and cooked rare.
If you like your normal steak rare like me you have to resist temptation here (so hard, so hard).
Let the meat cook for another 3 to 8 minutes in the covered grill. You want to remove the meat when it is ready…on your left hand, touch the tip of your thumb to your middle finger. Press the meaty part of your left hand with the index finger of your right hand. Now go and press the meat. Does it have the same feeling? You want it to be the same…not softer or harder…the same.
Remove the meat to a platter and set on the counter. Put a large piece of aluminum foil over the platter LOOSLEY. Let the meat rest for about 5 minutes while you set the table and plate your sides (asparagus, roasted fingerling potatoes, arugula tossed with extra v olive oil, sautÃ©ed porcini mushrooms).
Put each steak on each plate and enjoy.

It will be a wonderful experience!!!
October 21, 2006

mikep
Favorite Ca. Chard is Sanford we were at the vineyard tasting room in Ca sitting on their porch on an abosolutely gorgeous day so it might be that whole italy thing Gary V mentioned how when people get back from italy they drank the best wine of their life and it was 2.00 a barrel full. Still enjoyed the wine though.
October 21, 2006

GeneV
My favorite butterball Cali chardonnay from the last five years has been the Sea Smoke Gratis–and the price is right. However new world chard comprises about 0.5% of my collection. I’ve gotten more into cooking and wine pairing, and these are difficult food wines. About the only pairing with buttery, oaky chards which still has a place in my heart is with a simply prepared Thanksgiving turkey.
October 21, 2006

TimF
I went to the butcher yesterday and picked up a pound of filet. I paired that with the Corte Riva — great match. My wife gave me her tasting notes: “the tire section at Sam’s Club and plums”. Sounds like something Gary would say…
October 21, 2006

Susan
MarcT, Jaye, MattyVan, Kahuna and Tonymannning,
All of you-
THANKS
for the great links.
All of the food and education is great!
THANKS AGAIN!
October 21, 2006

KAHUNA
Marc T ,
Thanks for the links will be checking them out for sure!
October 21, 2006

G
Nice timing on this episode. I bought a six-pack of Cali. Chards and will be cracking a Newton and a Hess Collection with a small group. I’m thinking of pairing it with my “rustic” chicken soup (made with sauv. blanc.). I also have a Melville in the cellar- has anybody tried one of their chards?
My favorite Cali. chard. up to now has been the regular Au Bon Climat but that might very well change after tomorrow.
October 21, 2006

Chris
QOD: My favorite cali chard is the Frank Family. The 2002 has been my favorite of recent vintages.
October 21, 2006

Matty Van, Rochester NY
“Oh, oh, almost forgot. Iâ€™m having the Rocky Creek Zin tonight on your suggestion and let me say, itâ€™s better than any Rosenblum Iâ€™ve ever tasted. Very, very nice.”
Comment 77: By Dominus

that comment alone is all the movivation I need to cook up some pork ribs tommorow night instead of going out to eat as planned, I really like the rosenblub zin. the reserve or what ever the better one is.

Anytime any of us open a bottle it would be interesting if we all posted what we thought of it and how it paired with what we were eating.

while out last night I had a glass of blackstone merlot…it was average stock merlot, not crap but nothing interesting..82 points
October 21, 2006

Tony manning
Not a big chard fan, but did have one aged in steel (unoaked) that was great. It was from a local winery called
Three Sisters Vineyard. Bought a few bottles for my wife who swears by it.
http://www.thewineglass.net
October 21, 2006

Brandon M
WOW…I opened a 2004 Merry Edwards Coopersmith Pinot Noir tonight.
HUGE BLACK CHERRY FRUIT BOMB.
the nose… flat Coke, seriously flat Coke, Root Beer, and Grape Soda hints of Rasberry, and it makes you want to taste right away. Remeber bottle caps when you were a kid? It’s a lot like that on the nose. EXTREMELY BALANCED.with black cherry all over the place. The finish is so great it lasts just long enough for you to want another sip. To me, this is better than the 2004 Klopp Ranch and really makes me miss the MacPhail I was so in love with last year.

I have a great story about this wine, but don’t feel like writing a huge post right now…maybe over the weekend.

BTW…Tony is terrible, why is he even a Vayniac?

B
October 21, 2006

IB
We tried the 2003 Piovano from Pieve del Vescovo last night. I had high expectations but was a little dissapointed. First impression on the taste was a surprising but pleasant thickness. It has a big-wine-high-viscosity that you won’t find in ordinary Chiantis. The wine has some firm tannins and natural acidity from the sangiovese grapes which makes the overall impression rather rough and dry. Fruit- and flavourwise I found it one-dimensional. Too few things going on flavourwise – not a charming wine. It has the body and structure of a great wine – but for my pizzas I will go for a smaller wine with more charm. Agree?
October 21, 2006

MarcT
I also recommend
http://heritagefoodsusa.com/
http://viaelisa.com/
The best foods REAL foods on the internet!!!
October 21, 2006

DJAAA
Gary,

2 Questions:

1) Are these chards you tasted chilled at all???

2) I’ve noticed that as it’s gotten a bit cooler, you’ve enjoyed more of the ‘dry-er’ reds. Whereas, over the summer you seemed to like the bolder, fruitier reds. Is this a seasonal thing, maybe? Have you noticed this sort of pattern over the years, or is this a weird fluke.

QOD:

When I buy Cali Hart Chard in the city, it’s over $20, so I will say that it’s my favorite cali chard!!!

Great show! Thanks for the energy!!!

DJAAA
October 21, 2006

MarcT
Kahuna…I look forward to trying some of Great Alaska Seafood’s products. I am a member of Slow Food and recommend everyone check it out http://www.slowfoodusa.org/
I believe in sustainable produce and support it when ever I can. Thanks for the tip! My clients will love you for it.
October 21, 2006

MarcT
Ok so tonight at Woodfire Grill in ATL…
1st We split the cider braised Metzger farm Berkshire pork belly, braised red cabbage, roasted Fuji apple, saba
2nd I had braised Berkshire pork shank, carnaroli risotto, aromatics, orange gremolata, pork jus
And she had wood grilled Metzger farm Berkshire pork chop, Anson grits, steel pan greens, Fuji apple sauce
3rd we had a mixed artisanal cheese selection
We drank 2001 Sawyer Cellars Bradford Meritage…nice wine with a medium body followed by a long smooth finish. Dark fruits and spice on the nose and palate plus a hint of cocoa and oak. 89+ points. The 2002 is better.
October 21, 2006

Julius
Gary – When you get back to doing a viewers request tasting, I would like you to taste the 2005 Bruno Giacoso Roero Arneis. You have it in stock and it’s not too expensive.
October 21, 2006

MarcT
Gary…I hope that everything going on in your life is positive! Keep your head up and know that everyone sees and appreciates your efforts! WLTV is better than ever and is continuing to grow. I know that WL as a whole must be doing the same.
Thanks for taking the time to keep us all in the know and share your knowledge with us.

QOTD: I had the Newton a while back and thought that it was very nice. I would buy it again and seeing your price it will be from WL.

Question…There have been a few comments about bottle shock. I feel it comes in to play sometimes. What are your thoughts? How long should one wait after receiving their shipment from WL? What about vibration and long term storage?
October 21, 2006

Julius
PattyO – Montsant is a great value region, sometimes referred to as the poor man’s Priorat. The Can Blau is a great wine, especially for the price. You may also want to try the 2004 Mas Donis (available at the WL for $9.99). Tanzer scored it an 88, and Parker scored the 2003 a 92 (he hasn’e reviewed the 2004 yet).
October 21, 2006

Julius
Sounds like LizV and GaryV might be on their way to becoming MomV and PopV.

Anyway, to answer the QOTD, some years ago I was offered a chance to buy some Kistler chardonnay from a collection, which I did. Three different vineyards: Dutton, Kistler and McCrea. They were exceptional and showed me that California Chardonnay can be more than butter and oak (but at a price).

BTW, Gary, I would be interested in knowing, for any California Chardonnay that you taste, whether they have undergone either partial or full malolactic fermentation.
October 20, 2006

Susan
Gary -
You are doing a super job being Dir of Op and Dir of Podcasts but….
You seem like a guy who needs to take a vacation.
We don’t want a burned out guy doing the podcasts.
Fly to a fun, warm place and forget about it!!!!!!
The wine will still be there – really!
October 20, 2006

Susan
Joe-
I find out you are the one who is originally from Jersey.
And now you live in
Agoura Hills?
I used to live in LA.
Life can be sooooooooooooo ironic!
Did anyone see Numbers?
I lived in LA when the freeway shootings were happening.
Never a dull moment!
October 20, 2006

MBG
Any Chardonnay by Lewis Cellars is fantastic, especially their Barcaglia Lane.