California Chardonnay on Display

California Chardonnay on Display – Episode #337

October 19, 2007

Gary Vaynerchuk tastes three Chardonnays that he’s excited to try.

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Comments on this episode(225) Leave a comment ›

“QOTD: I like burgundian flavours over the oak….” by richardvinifera
“Fun show. I loved the references and the struggles with whether or no…” by Phredd
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Wines tasted in this episode:

2005 Acacia Carneros ChardonnayNapa Chardonnay
2005 Sonoma Cutrer Sonoma Coast ChardonnaySonoma Chardonnay
2004 Petaluma Chardonnay PiccadillyAustralian Chardonnay

Links mentioned in todays episode.

Vayniac Napa Cabernet Sauvignon 2007 Forum

225 Responses

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October 20, 2007

wine-ot
my votes for the butter pirate!!!!!!!!!!
October 20, 2007

wine-ot
gv, i love you man! kick ass show! just decided yesterday to make wine for the first time w/ a friend in WA certainly will take what i’ve learned since epi 100 and apply to my soon to be practices…ty!
October 20, 2007

Social Brian
By the way, Crushpad spelled your name as “Vaynerchuck.”

http://www.crushnet.com/media_details.php?nid=709
October 20, 2007

Social Brian
Butter Bandit? How about the Butter Pirate? Darth Butter? I dunno. I guess the Butter Bandit, even though it has a 1950’s Tastee Freeze kind of feeling.

I don’t seek out buttery Cali. Chards for my collection. But in a restaurant, I might order a glass. It’s reassuring, and the buttery heaviness can be very comforting, like when you fall asleep after a big turkey dinner. I’ve enjoyed ZD, Simi, etc. And my Dad likes it, and we enjoy a glass together every so often.
October 20, 2007

flippy
QOTD: I go through phases where, after about two months, I start to crave Chard. Not the unoaked ones so much as the big butter/oakbombs. Usually one or two will suffice.

At a wine store I worked ina few years ago, we had a bunch of different 95 and 95 Sonoma Cutrers that had been sitting around forever, so we blew them out for about $18 Canadian ($11 US at the time). About one bottle in every six pack was leaking (don’t think it was storage or heat damage… who knows), but I kept picking the ones with the best ullage and they knocked me out every time.
October 20, 2007

Harley Stan
Gary, great episode today, good to see you back.
QOTD- At the beginning of the summer I would not touch Chard because of pre concieved notions, but now that five times a week, some guy from jersey has been screaming at me to quit with the pre conceived notions, I have been enjoying alot of Chards. I think I have 5 or 6 in the basement at this moment just wating for me.
October 20, 2007

Brant
My wife and I can’t stand oaky Chards. They wear on the palate and the experience of tasting butter in any beverage is nasty. The reality is this runs contrary to most of my wine drinking friends who seem to default to Caly Chards when buying white wine.

On the other hand I have always liked Pinot Gris from Oregon – they tend to be crisp and refreshing – and this past summer really started tasting as much Sauvignon Blanc as possible.
October 20, 2007

Ferrigno
QOTD: When I started drinking wine I drank a lot of chardonnay but never really liked it and now I really hate it haha I prefer a millions times more riesling and gewurztraminer and so on because what I really like is acidity and acidity right now I’m having Trimbach’s standart pinot gris 03…. not that good hahahaha see ya gary… stop doing cabs and chards!
October 20, 2007

Kenman
A big point that is missed regarding the Sonoma Cutrer, is that it was sold!
I have had email conversations with Brice Cutrer regarding his new venture Emeritus Pinot Noir
and the quality that has ensued since it [Sonoma Cutrer] was sold.
His new venture is top notch!
October 20, 2007

mrzitro
QOTD: Chards have never been on my “to do” list. I never really drank whites until I started watching your vlog. Look at my 1st order with you…just one red. I tasted Albarino, Verdejo, White Bordeaux, Sauvignon Blanc, Torrontes, Greco di Tufo. What wonderful flavors I’ve been missing out on (still gotta get a Gewurzt and a Gavi). But dude, you make me want to stay from Chards. Maybe I should get an over oaked one just to see what it means.

P.S. had an A Mano Primitivo 2005 with my borsellini tonight…what good eats! Thanks
October 20, 2007

Malphas
QotD: The only reason I’m not big on Chards is that I’m not a fan of butter at all. So I’ll enjoy a good Chard as a very rare indulgence.
October 19, 2007

GottaGoDrink
Gary- That was a really great episode. You gave it all you had!!

QOTD- I arrived late in the wine world and knew little about Char, tried a few, liked quite a few of the unoaked types, and continue to buy it today. Alright, you got me, I buy it mostly for my friends who like it, but I remain, ever hopeful.
October 19, 2007

Nate
I’m not down on Chardonnay, I’m down with Chardonnay. Who doesn’t like a little butter once in awhile?
October 19, 2007

Vinsant
Have Chards once in a while, great with halibut, sea bass, and crab. Trying other whites more often, chards (esp. Cali) seem to taste the same. Props for Forgeron Chard out of Walla Walla.
October 19, 2007

Vinsant
Have Chards once in a while, great with halibut, sea bass, and crab. Trying other whites more often, chards (esp. Cali) seem to taste the same. Props for Forgeron Chard out of Walla Walla.
October 19, 2007

wildebeest
Heh. That’s funny: “oakey” vs. “oak-ay”

QOTD: Sure I’m down on CA Chardonnays. If I had unlimited funds, I’d be happy to experiment with them, but as it is, I avoid most American and Australian Chardonnays. I don’t mind a French one every once in a while though.
October 19, 2007

Bernie Bearnaise
Since my Gold standard for Chardonnay is Burgundy and that also goes for Pinot Noir then a fat buttery California Chardonnay can get sickeningly sweet without the minerality or chalk you taste in Meursault for example. This is no reason to dis the varietal but just the balance of flavor from the California style. I tasted a Chardonnay from Catena called Alamos which for $8 gave me a clone of a buttered popcorn Cali Chard. You mentioned Lobster the other day and to me nothing pairs better than a rich Chardonnay with a nice 3 pounder. I still prefer the French style but they are not cheap. Chablis can be found with a scarcity of oak for those that want only the grape and not the vanilla. I prefer the richer Corton Charlamagne, Meursault, Puligny, Chassagne and Batard Montrachets. When I was in the restaurant business everyone ordered Pouilly-Fuisse but couldn’t pronounce it. The Montagny’s, St. Veran and St Aubin are all off the beaten path so are good values. The Macon’s also have good value Chards.

I do frequent a small wine shop near my work so much that one day he threw a bottle of Byron 2003 Chardonnay in my bag as a gift. I eventually got around to tasting it and was quite surprised at the quality level. I would purchase it again and it had a beautiful nose of fresh pineapples.

Mostly I drink reds but Chicken and fish will plead for Chardonnay. I have ventured on to other varietals like Viognier recently. Again the California versions (Praxis) are much sweeter than the Rhone originals. My advice is try a decent domaine from where these varietals originated before you write them off your list. Also you can’t beat a good Blanc de Blanc Champagne which made from 100% good old Chardonnay…
October 19, 2007

Michael
I tend to dislike most chards. i’m not into the whole buttery oaky thang.
that said, as a grape varietal, i really think chardonnay is awesome (if the wood is kept in check).
October 19, 2007

Grapedigger
Well, I am not too enthusiastic about Chards because they tend to be pricey and too oaky for my taste!!…Simply, there’re just too much better value white wines out there other than Chards out there…For the Burgundy ones, I do, however, pay sometime the extra $$. Cheers…
October 19, 2007

pforty
QOTD: I spent the better part of the late 90’s not liking Chard, but I had dinner at a friends house in 04 and had an Aussie Chard that blew my socks off. I can’t remember the chard, but made me take note. Well, I’m back on the chard bandwagon. But I agree with others here that it’s gotta be balanced. If I want Buttered Popcorn, I’ll go to the movies.

Sign me up for the “Butter Bandit” T-Shirt!!!

And thanks for the sniffy-sniffs. My wife and I both miss the spit flying though. ah well…can’t please us all!!!
October 19, 2007

Trish-da'-Dish
Honestly? I don’t pan it to others, but I don’t often buy it. Buttery chards gross me out (I also don’t eat my movie popcorn buttered , the unoaked chards are too watery and bleh for me. Ditto for pinot grigios. My dry whites of choice are: Rieslings & Tokajis (all grades of sweetness), Eisewines, Sauternes, Pinot Blancs, Sauvignon Blancs and regionally grown white grapes (I like to discover new white wines from other countries).
October 19, 2007

SandyJo
OK sad day today in Tampa Congrats to Rutgers over USF – but damn, it was close!! OK New Jersey rocks (”I’m just saying that”). As far as chardonnays – I am not afraid to say I like big buttery chards. Especially love to have a dinner or snack of a bag of popcorn and – yes- chardonnay. I am somewhat of a “lurker” and somewhat of a wine “newbie” as far as branching out to a lot of different wines. But winelbrarytv and the forums and wine library (especially free shipping!) are beneficial for me in branching out more with wine. Drinking a glass of the Chinon La Noblaie right now and can pick up on the green pepper, vegetal aspect. I like it! It’s differnet. Also was drinking some Coppola Claret earlier that had a hint of something unusual to me. Could it ahve been pencil shavings? Trying to figure out these tastes. I am branching out and want MORE from my wines! Thank you Gary… and WLTV comments and forums.
October 19, 2007

Pastafari Pirate
QOTD: I’ve never really gotten excited over Chardonnay, but that’s because I’m not really into any whites at all. If I do drink a white, I’ll go Torrontes, Albarino, or Sauv Blanc. (Maybe I just haven’t had a great Chardonnay yet.)
October 19, 2007

Craig MacDonald
I didn’t like Chards until I tried an unoaked version. I think it was a Wakefield. Much better! Drier, more acidic and much more to my liking. So while it wouldn’t be at, or even near the top of my list I’ll still occasionally pick up a stainless Chard.
October 19, 2007

Dave
The thing used for b tasting is called a THIEF wine guru.

QOTD: I think Chard is like any varietal, it’s easy to fuck up with oak and it’s hard to find a good one at a good price.