You missed an opportunity here Gary. You should have done the show shirtless with a visible pile of clothes in the background with boxers on top. Do it straight with no reference to attire or lack thereof. It would have been a nice response to those who want you to be serious.

Itâ??s taken me a long time to get around to this, but Iâ??ve been meaning to express the impact that this episode has had on me. It has helped me to figure out some aspects of the relationship between the Oakster and myself. My wine life started 25 to 30 years ago. My dad would serve a jug of Gallo Hearty Burgundy, with a big bloody slab of beef, a baked potato and plenty of veggies. (Mom probably prepared the potatoes and veggies.) Green was good but red dominated the meal. This was a meal fit for the Friday night of a hard working man. I remember my dad once mentioning that Gallo used stainless steal for aging and that wine snobs only looked down on this because they didnâ??t go with change very quickly.

As I mentioned once before, I started bringing home vintage California Cab, Zin and Pinot. I discovered oak, but I didnâ??t know it was oak. To me it was a new exotic taste. Furthermore it was a taste I found in vintage wines which I didnâ??t find in the cheap jug wine. These circumstances tend to give that taste the label of being a good thing that is only found in the quality product. It was also meaningful that I was making a contribution to the familyâ??s meal and the familyâ??s pallet evolution.

[Fastforward to 21st Century] When I started watching WLTV it was old episodes from the days when your oak appreciation was at a low. I found it odd to hear you say manure is good. Dirt is good. Sticks, stones, grass, leaves and bugs are all good. But wood, wood is bad. It seemed to me that wood should fit in the same earthy category with those other tastes. I later caught on. The manure taste isnâ??t due to winemakers adding manure (I hope! I hope!! I hope!!!).

Itâ??s fun to figure things out. My tastes change and your tastes change. For me, at some level memories of family, my late father, will impact things.

Never had a naked Chardonnay before ( i dont think ), so this episode will def. make go out and try one. I wouldnt really call myself afraid of the Oak Monster, but geting hit in the face with a 2×4 (from a crazed Hacksaw Jim Duggan or the Oak Monster ) doesnt really appeal to me. Letting the fruit do its own thing is def. something Im a fan of as well. QOTD: 10% with. Ive been stockpiling a lot of wine that needs to age, so I have to wait a few years on them. I joined a club in a wine shop, so now I will be able to go to there and look at a larger selection of wines I can buy and drink now.

I’ve gotta have a vayniak t-shirt with perfume-sprayers being pelted with papayas!!!

Im on the Nose Band Wagon, at wine trade tasting events people have made comments about me smelling wine hah. that and my swirling

Great description on the chelahem….How do you actually come out with such descriptions…wow…really awesome

QOTD: most of the time without food

“Im a huge mango head” 20m07s. Gary V. 8 August 2007. Lol.

QOTD: In theory a substantial amount with food but I often eat quickly at home so am left with wine to drink just after, which can suck if you have a disappointing wine which is then an effort to drink! For me, midweek drinking is a large glass with/immediately after food, weekend is two large glasses with/immediately after food.

Love this movement and great show!

Want to see more Virginia and Chilean Chards go this way too!

loved the nipple grab

qotd Im about 50-50 too.

btw I'm definitely a little or no make-up guy myself. Don't understand why some girls feel the need to put on enough make-up to ice a cake, was never for me.

my percentage of wine consumption with food is:
65% with food
3
5% without food

priming the glass I guess…lol…I can see after the first glass to “clean” it out but before the first glass…whho knows…