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
View all 225 ›

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

October 19, 2007

Mott
1st again. Have a good weekend everyone!
October 19, 2007

wtvLurker
chard?
October 19, 2007

Tom T.
Cool episode. Holy sheet I’m in early.
October 19, 2007

waibeans
did i make top 5?!
October 19, 2007

jwhi
chardonnay, this won’t be a laid back Friday!
October 19, 2007

johnyaction
top ten!!!!
October 19, 2007

GrapeStuff
10.
October 19, 2007

sk-HAWT from Salt Lake
Top ten?!?!
October 19, 2007

carnyc
TGIF all…let’s pop one!
October 19, 2007

BF
Mmmm, buttered popcorn..
October 19, 2007

JSH
what no couch?
October 19, 2007

Sassodoro
Number 12?
October 19, 2007

Lawrence Leichtman
I have to criique Chardonnay because my wife likes the expensive ones, Ramey, Kistler and high end Ferrari Carrano. Am I down on them. Not if I can find a minerality in them. Buttered popcorn is Orville Redenbacker and not wine to me. I used to think the Sonoma Cutrer was the be all and end all and in fact, their single vineyard Chards are pretty good but pricey.

I have a question for the Vayniacs. Have you ever bought wine from an auction? Received the blurb for the Zachy’s wine auction and some amazing wines with amazing prices on there.
October 19, 2007

Jeffrey
What wine do you pair with buttered popcorn?
October 19, 2007

DC7
… FedEx drank my wine.
October 19, 2007

cgf
Gary-
great show. good to see you back live.

qotd: i like all styles, but the big Cali butterballs just don’t work as well with food for me. But with the foods that they do go well with I think they are the most yummy satisfying white wines around.
October 19, 2007

Rick Dickulous
Loving the Petaluma Chard….
October 19, 2007

TommyBoBo of WI
I think you hit it on the head… embrace the wine for what it is… I like the buttered popcorn Chards,, but I don’t dislike the “unoaked” ones.. they is what they is….
October 19, 2007

U wish my wife was yours
Was that a hat or headband with some kind of ears on it?

QOTD: Don’t drink white wine so, no.
October 19, 2007

Shad
I enjoy drinking all types of wine. If a Chard is good to me I’ll drink it, if its not I may not
drink that vintage again. If anything I get tired of the hype for Pinot Noir if anything.
October 19, 2007

GrapeStuff
QOTD: No, i don’t like chard in general. Not a social thing, it’s a personal thing. Just dont really like it (probably because I have not spent enough time trying it). I really should try some better efforts this fall in winter when I am eating some yummy dungenous crab or something in SF.
October 19, 2007

Lisa Strawberry
Wow, great show Gary!!
I am happy to see the debut of the “Butter Bandit” …hee hee!

I like wine that tastes like buttered popcorn, so that description works for me.

A question for you– have you ever gone back on an opinion on a wine? Not different vintages of the same thing, but the same vintage same wine, and just felt like your judgement was “off”? If so, why?

QOTD: I’m not down on Chardonnay per se, but I am not that into whites in general, so it would have to be extra special for me to want to drink it. The more butter and less oak it has, the better for me. I also love pear notes and crisp action on the whites.

I love this show and I love how warm and welcoming you are!!
Have a great weekend, Gary!!! And the rest of you , too!!
October 19, 2007

Elliot Essman
Let’s say I am wary of Chardonnay, since so much is over-buttered and over-oaked. This means I stumble into some good ones, but at a restaurant, where I don’t have the ability to research a wine, I’ll probably order a different white, a Riesling or Sauvignon Blanc.

The over-doing of Chardonnay is a genuine problem, but when Chardonnay works it pleases with a vengeance. Love the stuff.
October 19, 2007

Taylor
Good show, its nice to see that a viewers pick didnt disapoint.
QOTD I would say that generally im not too down on chard, but i have been hard on the chard if the quality is purfunctory.
October 19, 2007

Shadowbird
QOTD: I admit, yes, I am actually surprised when I come across an unoaked Chardonnay. I’m not a friend of the Oak Monster. I am the Oak Monster’s Van Helsing.
October 19, 2007

Derek
We miss the couch and the cheese Gary!!

QOTD: I like Chardonnay because I like oak and butter..the funny thing is I just cant drink it all night, it gets “cloying”.
October 19, 2007

CrowdedBrain
I like “Butter Buddy”

Picture a pat of butter with arms and legs, smiley face, giving a big thumbs up. Or with the bandit theme, a bandanna up around his face, cowboy hat, boots and a gun, maybe even a Lone Ranger mask. Tight.

Good show.
October 19, 2007

CaseTheLurker
I agree with TommyBoBo… I mean think about it this way, some people like wine that tastes like smelly socks or crap, thats real wine? i think its totally subjective so… whats wrong with a little butter?
October 19, 2007

Martin
Yes, I am what you described, for shame. Cute haircut.
October 19, 2007

Dr T from N. Carolina
QOTD — I really prefer unoaked whites,so if I’m drinking Chardonnay, someone else paid for it. I therefore tend to keep my opinions to my self unless asked.

“T”
October 19, 2007

Joe S
Good Episode I am not a Chardonnay fan because of the over oaked trend that has developed. I don’t think that they go well with food and there are many other white wines out there that I enjoy much more. I have recently been interested in the unoaked Chardonnays that have been popping up, so I think its time to look into them. I did find your comments helpful and thank you.
October 19, 2007

Jon
QTOD : I’m down on Chardonnay. Partly because I think I should just be, but partly because I’m not liking the strong oak flavors
October 19, 2007

Kev and Ams
I vote for the Butter Baron!
October 19, 2007

RRich
Torre overrated??!? Could the same be said of a certain internet wine guy??? Just kidding, but you are coming off sounding like a Mets fan.
October 19, 2007

Nathan L
QOTD: Chard is the varietal that challenges my usual tastes. I am ussually a big old world fan, meaning my cellar is 80% France, Italy, and Spain (where I do like the personality of the New World bombs). I only like a few American reds and only enjoy the Aussies at certain times. Oddly I LOVE oaky new world chards (especially Ramey and Aubert), as well as the classic Burgundian versions, and the unoaked American and Aussie versions. I don’t know why but chardonnay, in all forms, hits the right spot on my palate. I’ve never been down on them and think that people who believe that all chards taste the same have never explored all of the different expressions the variety can create. I would actually venture to say that chardonnay is the most versatile dry white varietal out there
October 19, 2007

jonomck
QOTD: I’m a little down on U.S. chard but since my trip to Burgundy last year!!! OMG!!!!!!! Bring it on!
October 19, 2007

Neil
Back in the 90’s I was really into Chardonnay. I was visiting a friend and his girlfreind declared, “I’m so sick of Chardonnay!” I thought she was just a wierd East Coast chick, but it turns out she was ahead of her time. I still stayed on the Carneros Bus, but began appreciating Sauvignon Blancs more. Recently I have been branching out even more: Pinot Gris, Gruner Veltliner, Gewurztraminer, Reisling (dry), and, yes, even Albarino.

With regard to Chardonnay, I enjoy white Burgundies more. So yes, I like Chardonnay, good Chardonnay, but you would more than likely find me sipping something else. I really wish Vintners in California would use less new oak and seek a more balanced wine. One of the wine clubs that I’m in (will remain nameless)sent me a bottle of Carneros Chardonnay and a brochure with tasting notes of Apple, Kiwi, Tropical flavors, etc. I swear all I could taste was oak. It felt like someone rammed a went plank of oak in my mouth and poured the glass of overoaked wine into my mouth and then crammed in an oak-chip tea bag to boot. It was strange to have the winemaker extolling all of this bogus tasting notes when her wine was just terrible. Miles should have declared hew wasn’t going to drink over oaked chardonnay in Sideways and we would have been better off!
October 19, 2007

Dominus
Before I watch this episode, I say #2 Cutrer is really, really good. At least to me it was good stuff.

Now to see what the G-Man thinks.
October 19, 2007

Kev and Ams
QOTD: I’m only down on Chard when it sucks. I’ve had some great un-oaked Chard recently.
October 19, 2007

crank
QOTD: I like chard…when it is good.

By the way, “let me sum up the AFC East for you. When the Patriots wanted to trade a draft pick for a WR, they gave a fourth-rounder for Randy Moss. When the Jets wanted to trade a draft pick for a WR, they gave a second-rounder for Justin McCareins.”
October 19, 2007

Dan Martins
I prefer other whites such as Sauv Blanc to Chard, but I am really looking forward to trying unoaked Chards. The unoaked Chard from Four Vines has received some very high and positive reviews. Not a big fan of all that oak!
October 19, 2007

JSC1
QOTD- not crazy about chards for the most part, don’t think most of it pairs great with food. I am very pro chard from chablis. there are certainly some absurdly good bottles from burgundy but usually with equally absurd prices.
October 19, 2007

keelegl
QOTD: My Chard habits havenâ€™t changed over the years. I like a balance, so I donâ€™t like it to be over oaked, but I donâ€™t want to much aluminum baseball bat either.
October 19, 2007

Dave Canada
Nice show Gary…
QOTD – guilty as charged….don’t drink much chardonnay…partly because it is socially cool to put a hate on it but also because I have yet to have one (I have had many…) that has made me pause…know what I mean?
October 19, 2007

Withnail
QOTD: I love Chardonnay, esp. California & Burgundy.

I vote for Butter Pirate.
October 19, 2007

JimKay
Good show – nice to bring out the value wines. I see plenty of offers for $20 Napa Cabs from 2005 – how about a taste off?
October 19, 2007

Kelly
I’m not even going to watch this effing show after you’re rude comment about Torre. You’ve gotta be kidding me. You’re a wine salesmen who cleverly gets wine out to people through his blog with the knowledge he has.

STICK TO THE FREAKING WINE, DON’T PANDER YOUR IDEAS ABOUT BASEBALL TO US
October 19, 2007

JimKay
Oh yeah, QOTD – I’m okay with Chardonnay, but prefer the unoaked stuff that’s becoming more avialable.
October 19, 2007

Elliot
I want a Butter Bandit shirt!

– Elliot *The Original CKC Representative (Episode 225)
October 19, 2007

Mike S.
I’m down on chardonney. Even in the summer. I’m just attracted to the dark. Maybe thats why I never married a blonde. I’m sure one day I will be enlightened. . . . . . . . . .

Mike
October 19, 2007

Dominus
Ehhhh, I was wrong about #2 though I must try some of the Acacia. Sounds like my cup of tea.

QOTD: I absolutely adore Chardonnays and I have my favorites such as Devil’s Lair, Girard, Kistler and some low-end types such as Summerfield. I think the likes of Kendall-Jackson, Sutter Home and Gallo has given Chard a bad rap plus the varietals have stepped up their game. That being said, I pick and choose my Chards but love them and am man enough to admit it.

Go Fins (beat the Pats) my upset pick of the century!

TGIF and cheers to all!
October 19, 2007

Karl Laczko
Sedate show, nice and friendly. Have a nice weekend yourself.

QOTD – Chardonnay, no, doesn’t generally do it for me. I’ll keep coming back to try, but so far nothing is blowing my mind.
October 19, 2007

Deano
Gary good episode i know a lot of people that love that acacia.

QOTD:
-I dont really drink Chard at all
October 19, 2007

wtvLurker
qotd – i am down on chardonnay but not because i think im supposed to be.
i dont care if it has butter or oak or both or neither as long as i enjoy it. and i do enjoy it sometimes. i just dont seek it out. i have avoided chardonnay for years because it is so overwhelmingly prevalent that it annoyed me and my first reaction to chardonnay usually is – is there anything else i can have? i will encounter enough chardonnay at restaurants, functions, friends homes etc… that i feel no drive to stock up on chardonnay or seek out “great” chardonnay.
if you lined up ten white wines (1 chard and 9 others) and offered me a glass of only one of them, the chard would probably be the last one id pick.

give me riesling, gewurz, viognier, falanghina, vermentino, chenin, sauvignon blanc, vernaccia, verdejo, fiano, greco, pigato, vidal, seyval, jacqueres, vinho verde, aligote, torrontes, muscadet, prosecco, cataratto… or almost any red before chardonnay.
October 19, 2007

jesseeley
QOTD: definitely prefer the unoaked chardonnays, and even then it’s hit or miss.

I hope the Butter Bandit has a cape and eye patch.
October 19, 2007

Linda M
Mott! GV!
Great show! And on behalf of the guys and gals on board the USS Theodore Roosevelt, THANK YOU!

I haven’t found a Chardonnay I like yet. But I guess I’ll give the Aussies a try. It sounds like it may have a little more personality.

Happy Trails…….
October 19, 2007

Taco John
I’m down with the Oak Monster. You can tell when a wine has a lot of oak, and you can tell when a wine has a lot of oak in order to cover up flaws, where the wine tastes like oak and butter because otherwise it would taste like nothing or taste bad. I would love to see big jammy “desert-flavored” Chardonnays, where the butter, vanilla and oak don’t dominate, but make the fruit taste like it’s in a pie, cake, or tart. Find me a wine that tastes like cheesecake and I’d be in heaven.
October 19, 2007

Ralph-E
I still love Chards but I can’t seem to get the same flavors with an extremly long finish that continues to evolve for over 2 minutes like the Chards of the mid to late eighties unless I willing to spend a small fortune. Oaky or not, butter or not; it’s all good. I just don’t care for Chards that taste like a Sav. Blanc because that’s not what my taste buds are expecting.
October 19, 2007

Marc
When I drink Chardonnay I like the oak and butter, though I rarely drink it unless someone puts it on the table. Not to sound like a broken record but you really should try the Grace Vineyard Taysa’s reserve from China. Matter of fact, when I go back to China next month I’m going to bring home a bottle just for you Gary V!
October 19, 2007

Robert F
I have no problem with chardonnay. It’s called Chablis. Burgundian style chardonnay is pretty much the only way I’ll drink it. So if the question is “are you down on california style chardonnay”, then the answer is most definitely yes.
October 19, 2007

sk-HAWT from Salt Lake
QOTD: I have a love/hate relationship with Chardonnay. I love it so much that my mini-cellar seems to have too much of it. I hate the fact that I never drink it fast enough and my cellar is overstocked with it. I’m NOT down with the butter spread on a 2×4 and prefer restrained crisp, cool climate chardonnays.
October 19, 2007

Saftig
Firstly, Hey KELLY, you might want to relax on the whole Torre thing. It’s baseball for chrissakes, get a grip. Think Iraq and find some perspective.
QOTD: I take each new wine on its own merit and look forward to being surprised.
October 19, 2007

Greg B.
Big G. What can I say? I enjoyed that one quite a bit. Ya know what? I think I’m going to start giving your shows scores. Hmmmm, Hell i’m in the entertainment field, I know what’s Tasty! Now, I want everyone who reads this to trust your own amusement level. Don’t let Gary come at ya with free shipping or something. Only you know what has good Entertainment Vaule….GEV
Todays Chard Show gets a …….89+ rating. A nice rant would have put it over the top, but I guess GV is saving that for next week. Well, there you have it a new ratings scale for WLTV.

Oh yeah QOTD: Chards, just like all Wines have a time and a place. For me they are better with warm weather.
October 19, 2007

KW
Haven’t tried the Cutrer Sonoma Coast – usually drank Russian River and Cutrer versions.
Russian River has been one of my favorites for being a good and consistent fruity Chardonnay with nice tannins and more readily accessible for purchase from wholesalers. The Cutrer version, somewhat more earthy and Burgundy like. I have a half dozen bottles of the 2003 Russian River left which I think is quite a nice Chard and better in my opinion than your review of the 2005 Sonoma Coast today. Since Sonoma Cutrer is now selling directly to the public, I can’t say that I have tried the new versions yet. Cutrer were stored in Stainless steel tanks so I can’t understand the “oakyness” which you noted. Maybe they have changed their process since the winery was sold.

QOTD: I still like a good Chardonnay or Burgundy with light foods. A few extra years cuts the sharpness in some of the Chards and make it very smooth.
October 19, 2007

chenrys
Guess we’ve been down on Chardonnays, especially heavily oaked ones. We do tend to avoid them. However, we did have one at a tasting recently that was quite tolerable. I suppose we should give them a chance.

BTW, we found a Primitivo today and we’re trying it while watching the show. 2003 Salento from Rosa Del Golfo. Not Bad.
October 19, 2007

John P
QOTH: I was out in Steamboat last year (mid Dec.) and a friend said try some
St. Jean Chard. It was great, so I don’t think all Chards are bad but you have
helped me try many different types of “white” wines so Chards are out…..
October 19, 2007

Luke B
Gary, next time, i want to see spit.
You’re tasting wine, and spitting it out, what do people expect.
October 19, 2007

Micha
QOTD: I’m mostly a white wine fan. I really like the fruity flavours of Chardonnay. So i mostly prefer “naked” Chards. There a very few oaked chards that i liked so far.
October 19, 2007

Karol
Great show – nice to see the energy back, I was missing the Van-er-chuk!
QOTD: Chards – not my favorite. Usually turned off by the oak but Kim Crawford has an Unoaked Chard that is pretty good.
October 19, 2007

Karol
Sorry, meant to edit before sending Vay-ner-chuk (and no C)!
October 19, 2007

Jennifer
Just sending ya love, GV. Good to have you back.
QOTD: I like what tastes good to me. Some chards I like, an’ some I don’t.
October 19, 2007

RieslingRon
I second Kelly’s motion…………certainly most of the other managers in MLB don’t share your opinion, so I think you are off base (no pun intended).

As for Chardonnay, it’s not my favorite. Give me Riesling and SB, but I don’t mind a smiggen of oak and butter in Chardonnay, when I have one.
October 19, 2007

Jennifer
p.s. I agree with Luke. More spit, please. And maybe just a little more cowbell.
October 19, 2007

Tristan
QOTD: I’d take a sauvignon blanc 9 out of 10 over a chardonnay, but I think thats just my own palate.
October 19, 2007

JamesW
QOTD: I was too infatuated with Alsace to care about Chardonnay. I prefer whites that are minerally, bright clean. Most Chardonnay is not that…although; I do enjoy stainless-steel aged Chards.
October 19, 2007

fruit bomb baby
QOTD: I think its too easy to be critical of Chardonnay. Tomorrow I’m doing a tasting with 4 chardonnays and I’m really curious to see how it goes: Cambria 2005 from Katherine’s Vineyard for something buttery, Four Vines Naked Chard 2005 or Andrew Murray’s Naked Chardonnay 2005, something Australian I haven’t picked out yet, and a Chablis (again I can’t decide which). Anyhow, I look forward to the range of what the varietal has to show. Super.

Great show.
October 19, 2007

FJDR
QOTD – I have the same basic response as Karl Laczko – I try a chardonnay every now and then and never seem to like it much. I’ll try again though.

Torre wasn’t overrated in his prime (’96 – ‘03), he just stayed on too long.
October 19, 2007

GopherM
QOTD – Drink Chards every now and then but usually prefer brighter more zesty whites. Give me a good NZ sauvignon blanc and I’m ready for a citrus/tropical evening with salmon or a salad or just to sit and sip.
October 19, 2007

Robin C.
QOTD: I’m always looking for a good chardonnay – I think that chardonnays are the best white, but I can’t drink the overoaked ones, so sometimes I hesitate to try a new one. We just got a couple of bottles of Joseph Drouhin 2005 chablis vaudesir grand cru, so I’m really looking forward to trying those (in a couple of years).
October 19, 2007

italianwinelover
I’ve never really been a fan of Chardonnay although I love Champaign so its not the grape I dislike just what they have done to it. Too much butter and oak from the ones I’ve tasted so I’m not really interested in trying new ones.

Thanks for the info. Will we see a new action figure “Butter Bandit” next to the spit bucket? I think next time you should spit in a little cup so we all can see it!!!!!
October 19, 2007

JamesN.
QOTD; I enjoy Chardonnays, I even like the butter & oak, as song as the wine has balance and enough acidity to go with food. Chardonnay is done in so many different styles, and is grown in so many different places around the world, I think it is a great varietal.
October 19, 2007

JC
Harrison Chard 95 was a kick ass, big chard. 97 Cha. Potelle VGS very good bubbly chard, again big.
October 19, 2007

The Doc
Gary, Huge fan but shame on you. A lot of people, including my wife, love california buttery chardonays. Isn’t it all about what tastes good to you. She actually likes them close to room temperature where they almost taste like a red and their second and third tier flavors come through. I’ll make sure to give you a wedgie when I see you on Sat. Just kidding, but remember don’t let your pre-concieved notions cloud your mission statement. I still love you though, and yes Torre is WAAAAAYYY overated. American league, no managing skills necessary. Just plug in the lineup and play.
October 19, 2007

Badger Ann
QOTD: I’m definitely negative on most California Chardonnay. Overall, it’s a real disappointment re: all that butter and oak. I think the only exception would be some of the Central Coast wineries (Morgan is a particular favorite of mine). However, I’ve been pleasantly surprised by some Chardonnays from Chile and from southern France. Great values too.
October 19, 2007

Jagron
QOTD: Not a big Chardonnay fan, especially coming off of summer when Sav Blanc are so available and perfect for summer heat. BUT as it starts to cool down and the meals get heavier, I can enjoy a chardonnay. But I do think the ones I try are too over oaked. Just will have try and try and try again.
October 19, 2007

Marc
QOTD: When it comes to Chardonnay, I do what you tell me to do, which is to not listen to you and form my own opinion. I really like oak in my Chardonnay, and I’m not embarassed to say it. It may be because I don’t drink all that much white wine for whatever reason, so I haven’t gotten sick of the oak there like I have with reds.
October 19, 2007

The Doc
Whatever he hits, he destroys!
October 19, 2007

Arthur
QUOTD: I love well made Chardonnay. To me that means that if oak is used, it is used judiciously and does not smother the varietal characteristic of Chardonnay. Too often, though, I find the use of oak in Chardonnay to be too heavy handed.
October 19, 2007

mike m
I have lost intrest with your recent wine selections,BORING!!!!!!!!!!!!!
October 19, 2007

Stu
QOTD: Yes I am down on Chardonnay, never liked and do not think I ever will. Today’s show is a testament to you because I watched the whole show even though I will not buy a chardonnay. Also, I am no Manny fan, he’s a poser. Go Pack! Oops, bye week.
October 19, 2007

Capt M
The caption for the Sonoma Cutrer mistakenly made reference to the Acacia Carneros. QOTD: No, I do not criticize or discriminate against Chardonnay in any way, shape or form. It’s sort of like the thing between Merlot and Pinot. I love them both. I also appreciate Chardonnay in any which way it may come this days.
October 19, 2007

Russ J
QOTD: Not “down” on Chards per se, but there is more interesting stuff out there. That being said, when I do have one, a good one, I remember that they can be damn good.

I’m always honest, wise-ass, like when I admitted wanting to punch out a 70 year old Jets fan because Joe Walton pissed me off at that Giants/Jets game way back when.
October 19, 2007

SteveW
Great Episode!
QOTD: I Like Chardonnay, but the problem is I like the ones I can least afford, I love the Kistler’s
that I have tried but I generally prefer White Burgundy over California Chardonnays.
October 19, 2007

Jon B.
Good to have you back. I’m a little dissappointed there was no prediction on the score of my Bengals and your Jets game this weekend. You know, The Battle of the underachievers. 1-4 Bengals vs. 1-5 Jets. My prediction 31-21 Orange and Black. Sorry man have to go with my heart. Any how QOTD Yes and no I’ll admit I probably try fewer Chards because of my preconcieved notions of oak and buttered popcorn. However the few Chards I’ve tried have not changed my notions. Thanks Gary and WLTV crew. Have a great weekend. WHO-DEY!!!
October 19, 2007

Michelle
QOTD: I’m not “down” on Chards for being Chards it’s just that I have yet to find one that I’ve really enjoyed. My palette likes sweeter, less dry, less buttery when it comes to whites.
October 19, 2007

sky
QOTD: love white burgundy chardonnay(is there any other chard in the world?). I can still remember thanksgiving last year when we had two St Aubin bottles from P Colin (the son): les charmois and les combes. they both took like an hour to open up. I am confusing them in my mind but I remember one tasting like moonshine and habeneros at first and then mellowing to beautiful hazelmut almond vanillalemonlimekiwicoconutbeautifulness…………..also had the les setille laflaive which was solid through and through but didnt evolve like the other two. St Aubin is often overlooked way up in the out of the way there next to gamay. lots of folks concentrate on montrachet and forget the little out the way places…so yes i love chardoynaynnayyynyy…………..and gary you rock !!!!!
October 19, 2007

Ben Janssen South Australia
You made the comment at 16 minutes and 26 seconds of the show that “is this the version of Australian Shiraz has become over the top… fake”. In reference to the 2004 Petaluma Chardonnay Piccadilly.

Could you please explain yourself in a future episode what you mean by “Australian Shiraz has become over the top… fake”.

I agree to an extent. I think you need to realise that we are a little selfish when it comes what we export. I simple terms we keep the good stuff. Yes OZ does send over alot of wine but for the true Australian Shiraz you have to come over here to try them.

Put a Grant Burge Meshach Shiraz on the show, Wirra Wirra RSW Shiraz. I trust you completely Garry but if you would like any suggestions on Australian wines I am more than happy to help. Especially South Australian wines as SA is my backyard.
October 19, 2007

Aaron J
Good ‘meat n potatoes’ show today Gary.

AOTD: Honestly, I have had two–count them: one, two–Chardonnays that I thought “mmm, I could really enjoy drinking this.” Those were both at tastings. On the other hand, I have had about a dozen Chardonnays that I thought were horrible.
October 19, 2007

canadapete
I am trying lots of Chards in search of the elusive chablis-esque gem.
However, I am getting more discouraged; and will likely soon accept
my fate. That I have to shell out the bucks for delicious chablis, and
give up chards from elsewhere.
October 19, 2007

Marshall
QOTD: Not my favorite varietal, to me Rieslings keep things more real for me.
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.
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

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

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

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

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

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

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

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

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

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

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

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 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 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

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

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

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

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

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

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

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

http://www.crushnet.com/media_details.php?nid=709
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

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

billr
The BUTTER BANDIT..HMMMM. May the BUTTER BUSTER. Glad your UP and at it again.

QOTD: Chardonnays, I am like Michelle, I have not found one that the oak monster hasn’t torn me up on. I too like the non-dry, sweet yet buttery wines. Anyone know of Chards that arent dry, sweet and crisp???
October 20, 2007

Sgtvino
QOTD: I am down with chardonnay. I had too many oak/butter monsters that if I haven’t heard great things about it, or it is not an unoaked chard, I am likely to seek out a different varietal. Good, bad, I don’t know. It has gotten me into trying different things though and appreciating more styles of white wines.
October 20, 2007

ev
Joe Torre overrated! Wow, you really DON’T know what you’re talking about.
October 20, 2007

fatdoi
don’t like whites in first place….. only whites i fond of are rieslings & viogniers…… chards…. they’re just chards, never too exciting from my point of view
October 20, 2007

onemore
Ah, I finally have time (around 4 a.m.; hooray for insomnia) to sit and watch all the recent episodes I missed. Hooray!

QOTD: Nah, I don’t dis all or even most chardonnay. Honest. Why, two of my favorite wines are chardonnays (Mer Soleil and Four Vines Naked). There’s also a Pouilly Fuisse out there that I like a lot, but I can never remember which one it is. I had it 2 or 3 times at restaurants, never wrote down the label info, and continue to kick myself for that. Bah.

Chardonnay was part (along with merlot) of my intro to wine 20 years ago. KJ was the first chardonnay I ever tasted, and I drank a lot of it before expanding my horizons beyond what was readily available in every store in town. Chardonnay and merlot will always have that special “got me into wine” place in my heart, though I’ve always leaned more toward merlot. Man, I love me some merlot. By the time I tried my first cabernet sauvignon, I had tried plenty of merlots—but I digress.

I know what I like and don’t like in chardonnay. A couple of my friends are sick and tired of hearing me bash their beloved Toasted Head but honestly, I can’t stomach that stuff, just as those two friends of mine can’t stand unoaked chardonnay. To each his/her own palate, after all. Besides, a little oak in chardonnay is fine with me. I just can’t handle something that tastes like an oak tree + little else.

I once met someone at a social event who said she couldn’t stand men who drink chardonnay. When I asked her why, she claimed chardonnay is a wimpy drink. I asked her if she feels that way about champagne, sauvignon blanc, riesling, and pinot gris. Her opinion was that white wine in general is feminine whereas red wines are more masculine. She very rarely drank reds and stuck to mostly chardonnay. And this was someone my age (30something), which shocked me because I didn’t think anyone born in the early 70s would seriously apply gender roles to wines. I spent an hour talking with her about it, partly because I was fascinated and partly because I wanted to change her mind. I at least got her to try a cabernet sauvignon (she had never had one before) and a merlot at that party. What an interesting night that turned out to be.

Anyway: chardonnay = good stuff.
October 20, 2007

Chris M
QOTD- I was down on the Chardonnay for a long time and I know why. There was like a 2 month period where the oak monster was living in every glass of Chard I had. I got sick of it and found other wine that I liked. But lately, because of you Gary, I have had several chard’s that I enjoyed. Thanks for all you do, and we are changing the wine world!
October 20, 2007

Nathan
I probably knock it more than I should. But it seems like oaky chard people are, more often than not, kind of monotone people. There are a lot of whites I’d rather have, and since my job is Italian wine, I have no shortage of un-oaked whites to try. The Italians can go way over the top too…like with Planeta Chard. Talk about oak and butter, and $50 too. I’ve had some nice Chardonnay, but it’s not what I grab for. In fact, I can’t remember the last one I bought.

Looking forward to the Butter Bandit, and the rest of the characters.
October 20, 2007

Jim in Atlanta
Yes. I am down on Chardonnay, but do enjoy some. There are lots of other intereting wines to drink at good prices so why spend a lot of time on Chardonnay.
October 20, 2007

Patricia Pendergast
I used to be down with Chards….currently, aside from good Chablis and Burgundy, I am down ON them. Don’t like the oak monsters out there and agree with the other viewer on Toasted Head. Unfortunately, where I reside (Saratoga Springs), if I want to watch a football game on Sunday at a place other than my home, the options for wine really stink….K-J and Toasted Head are just about the only options at the sports establishments up here. Sad….but true. I am psyched to try the Petaluma though.
October 20, 2007

Susan - SoCal
Wow – had no idea so many people had such a ‘tude about Chards – guess I better stay in my little SoCal bubble….life is good in here…chards/the O.C. go together like PB&J!!
October 20, 2007

Steven E Baumgartner
This is the first time we have viewed your show, very informative and fun. We like your idea of tayloring a show for a particular audiance. We may take you up on that idea in the future. Once a month we have a “Wine Night at Baumgartner Ranch” and we are trying to educate the participants but it is tough to change drinking habits into wine tasting.

I am going to introduce one of your episodes at the next meeting through PC to TV, if that is ok with you…

Thanks again and talk to you soon,
Steve Baumgartner
October 20, 2007

ImFeelingFitTony
Thanks for the Chard episode; it’s almost impossible now to go into any decent wine store and not find an enormous selection of Chard, so a little help once in awhile never hurts.

QOTD- I like Chard because I love to have them with a cigar. A good, oak/butter chard with a smooth, mild cigar is a great combo, at least for me.
October 20, 2007

Road Warrior
QOTD-I like Chardonnay’s that are not manipulated too much. Let the fruit speak, let the oak work, but don’t mask the flavors or make it to fit a trend. Lots of my friends are huge into Rombauer and while I think it is a well made wine, I just can’t get over the oak and butter. Where’s the fruit? As you were tasting the Acacia and mentioned it was one of your first wine, it reminded me that it was one of my first “good” wines as well and traditionally I thought pretty well done. I like the Carneros region for the acid and what the fruit brings and I have thought in the past that they stayed away from too much oak. I can bring a mineral and flint character that is much more like a Burgundy. They used to do more vineyard specific and some were fantastic efforts.
October 20, 2007

AlisonD
QOTD: I have always be open to Chards…I prefer white over red. I have been belittled by many wine drinkers for it! Who cares, right?? I just tell them there is more red wine for them to drink! At the recent Super Tasting I actually tried 90% white.
October 20, 2007

AlisonD
been to Acacia…and stayed at the Carneros Inn..and WOW..Carneros Inn is such a nice place!
October 20, 2007

Joe Po
Gary, thanks for your take on the Chardonnays. I rejected them a while back because of an after taste. I just did not like this metallic, bitter?( I don’t know how to describe it). So I’ve been drinking almost every other white but the Big C. Although I must admit that in ‘01 at Rombauer I tried one and it was tasty!! Oh well. I should get over it, right? Thanks again for your info.
October 20, 2007

mjhch1
Chardonnay has it’s place… I love French chardonnay wines, and I’ve been really pleased with some rare UN-oaked chards. Funny though, how some people that I’ve tried to turn-on to Un-oak styles, well.. they don’t “get it”. I hear them say “this doesn’t seem like a chardonnay to me!”
Chardonnay is such a HUGELY varied wine, seriously, if you keep trying them; you’ll eventually find something you like!
SALUT!
October 20, 2007

sky
thank you thank you thank you from the bottom of my glass I thank you gary for helpiing to change the wine world. You have certainly changed mine, I used to be a bit closed minded (and snobby) about wine and you have reminded me repeatedly to broaden my horizons and try wines I used to turn my nose up at. I have realized there is a time and a place for oaky cali chard and cheap merlot with an animal on a florescent label and other stuff that I always have avoided in the past. Its o.k. to drink these wines. Thanx Gary for helping me take the corncob out of my ///hole. Being relaxed about wine makes it so much more fun….luv ya!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
October 20, 2007

sky
butter bandit? yep. butter baron? no. butter pirate? no. butter bandit. It has a nice ring to it. The oak moster could hang out with the butter bandit and shoot fruit bombs(explosive multi-warhead fruit bombs) at old world wine drinkers. I see a wine world video game in your future, Gary. Or our future, ’cause it’s a little bit of all of us changin’ the world-at least the wine world anyway.
October 20, 2007

Phil G
Joe Torre is NOT over rated. Thank you.

QOTD – I am not down with over-oaked chards – not good.
October 20, 2007

hd16141b
I am always looking for a good chard, but I do tend to be picky about them. I love Pessagno Sleepy Hollow Chard and have not found anything yet that I like better.
October 20, 2007

David
Great show Gary – welcome back.

QOTD: I drink less Chardonnay than I used to because of some bad experiences with the oak monster and butter bandit. But I’ve had a few good ones lately, including some naked chards, so I may increase my drinking of it over the next few months.
October 20, 2007

ken kaye
chards just don’t work well with most foods, the oak, vanilla, just too many artificial flavors. unoaked chard much better with food, many are crisp and fruity.
October 20, 2007

K MAN
Torre overrated? Come on man, he’s a legend.

However, if Mattingly takes the stage, I think it will be epic.

QOTD: Many girls I know love the Chard, and many just drink it cause others drink. I actually don’t care that much for it. Reds baby, Reds.
October 20, 2007

Bill
Agreed. There are lots of over-oaked chards available these days, and it requires more careful selection than ever to find a fine balanced chard.
October 20, 2007

John J.
QOTD: Yeah, I critique chardonnay but only because I love it so much. It’s a tough kinda love.
October 20, 2007

Kristen
Interesting to think that an Australian chard would go over the top not as a fruit bomb, but just a chard on steroids…is that a requirement for most Australian wine makers? (not hatin’ on Australia, just making an observation).

“A little work is ok, but don’t go Joan Rivers on me!” Classic stuff GV!

QOTD: I only like good chards (which for me don’t include the Butter Bandit. seriously, if I want as much butter as some chards have packed, I’d go get a humongous tub of popcorn at the movies)! I really enjoyed the Newton Chard from Cali and the Girard chard. But for the most part, I prefer the minerality of white Burgundies (Chitry Bourgogne 2005 is delish…esp when you add creme de cassis and make Kir!) rather than the over-oaked new world chards.
October 20, 2007

Scott
QOTD:
No chardonnay bashing here. Not a big fan of the tandem of the oak monster and the butter bandit, but I don’t believe that’s not most chards. I think one of the most under-rated chardonnays under $20 right now is the Washington state Chateau Ste Michelle Indian Wells Chardonnay, both ‘04 and ‘05 were solid for the price.
October 20, 2007

tsantos
I never liked California chardonnays. Butter and oak are just annoying to me in most wine. When I first tried it, I sure did like white Burgundy though! When I later found out that it was Chardonnay I was confused because I *loved* white Burgundy so much and California chard so little… hard to believe they were the same varietal. I thought that I just hated Chardonnay. The only couple of California chards that I enjoy are quite expensive for their relative quality (like the unfiltered Talbott wines and Kistler).

I think Butter Bandit is a great name for the Oak Monster’s sidekick. When they both show up, you need to run screaming.
October 20, 2007

KellyDuff
QOTD: For me, drinking wine is the same as deciding what i want for dinner.
It’s a choice. Sometimes i’m in the mood for fish, sometimes tempeh or some other
homogenized fake meat product to pretend that i am still eating meat. Other times i just
want a light green salad and other times i crave a big plate of pasta. I get those cravings
and sometimes i crave a buttery, oak infested beverage to go along with my dinner and
sometimes i don’t.

QFGV:
(with regard to other posts about slim pickings)
Why is it that bars have such crap selection for glass wines in Suburbia Ville.. You know how it is in parts of NJ. Are the regional sales reps just not pushing hard enough on the stingy old owners or what… It’s like the worst things about going home for the holidays..Head to a local bar and all you want is a simple tasty wine while your old school buddies get wasted on cheap beer and shots, trying to drown their reality about how fat and miserable life has become…. And there you are with your eyebrows all cross trying to decide between the crap red, the crap white or the white zin (does that count?). If there is one thing i would wish that did change in the wine world, that would be it.
October 21, 2007

DomtheSomm
Ok G.V. I liked this round with round with the Chard’s, and hopefully it will spur some curiosity for exploration here. I do have a beef with the Joe Torre comment….that’s bad blood Gary…Torre has been the to the playoffs 12x in the 12 years he sat, they have won 4 WS with Torre…there is no doubt he’s Hall of Fame bound…show some love will ya! Anyways…QOTD….I love to taste Chard’s and more so understand the winemakers interpretation because Chardonnay’s are pretty neutral in their flavor profile, and are truely what a winemaker makes them through cooperage and ML. I’m not a huge fan for them and would opt for something else if I had a choice. Some people think you can’t have chard’s with red meat, whereas I paired a SCM Chardonnay that was so thick that it held up to a filet mignon, so go figure! Anyways….Another week in NFL….go Giants!
October 21, 2007

DomtheSomm
Yo G.V.

One last thing…..there’s always the NETS!

Tell you what….if your JETS can go 500, I will send you some of our new ESTATE Series Wines!!

Lata….sorry to hear about the rain….sunny days ahead all of us in CALI…..I’m going back to CALI!!!….ever thought of taking your show on the road….. you know….GARY V…”Unplugged”,,,another good idea from me to you!

Salut!
October 21, 2007

Kenman
Important to note that Sonoma Cutrer was sold.
The new wines do not represent the wines of old.
October 21, 2007

wmole
Gary,

Love your show,
Love you as a bro,
And I’m praying for many mo!

Shows and bro’s that is, and wine, and girls too, they’re amazing, they know everything!

Yes…I passed 2nd grade poetry class. Thankyou!

Also, I felt like a 2nd grader “winewise” when I started watching this show.
You’re a pretty good teacher and I think I’m now at least in middle school.

Been a pleasure G, and thanks for the BPP!!!!!!!!!!!!!!!!!!!
October 21, 2007

lauralovesart
hey gary…loved you on ellen and loved your chardonnay rant…you’ve probably already done it…but…the our best selling chardonnay at julia’s kitchen in copia, napa, california is rombauer…our best selling pinot noir is ZD…and people were raving about the 2004 Darioush Signature Cabernet Sauvignon at a recent auction copia held…all i heard all night was…can i get some more of the darioush???

come by julia’s kitchen next time you’re in napa…ask for laura!
October 21, 2007

YoungDave
QOTD: I’ve actually been on a quest lately to find a Chard that I truly enjoy. I’ve gone from WAY over-oaked, “Butter Bandit” examples, to overly fruit Australian stuff, to cheap, light-bodied characterless vin de pays examples. I KNOW I can find a medium-to-fuller bodied Chard (maybe even from Cali), under 12 bones, with some granny smith apple, maybe some melon and pear, and subtly integrated toast from a little oak influence. I’m not tryin’ to hate on Cali Chard, and I won’t go all ABC, but a decent New World Chard at a decent price is definitely not so easy to come by.
October 21, 2007

Sassodoro
QOTD. My wife and I don’t drink a lot of Chardonnay these days because there are so many other interesting wines out there, but for us it all depends on the food. Late summer sweet corn slathered in butter — a buttery Chardonnay is just the thing. In general, though I’d say we prefer the Burgundian style, but good Burgundy is usually out of our price range. The last American Chardonnay I had that struck me as Burgundian in style was from Oregon, namely Bethel Heights. I really enjoyed that one.
October 21, 2007

E
If I want butter and oak, I’ll roast some toothpicks.

Not that I haven’t had some great chardonnays (Beaujolais blanc, Macon, the odd Aussie unoaked variety), but there’s so many other interesting white wines around, most of the time, I’m just not that into chardonnay.

Our local organic-slash-locally-grown restaurant finally got their liquor license, and I don’t know who did their wine list, but they have FIVE different kinds of chardonnay. And it’s all mass-market little black dress type stuff. And they didn’t seem to understand that there could be anything wrong with this.
October 21, 2007

Jason S.
Eatable or edible?

QOTD: I have been down on new world Chardonnay so I’ve been exploring more white Burgundy and finding I like the old world a lot more.
October 21, 2007

JonE
QOTD: I critique Chardonnays as a critique every wine I drink period. A bad force of habit from being in the business. I never drink straight, whether I like it or not I’m thinking pairings, seasonality, demographic fit. It has become really natural to me and I hate it. C’est la vie
October 21, 2007

Kim
Love Chardonnays in the summer. Alot of my wino friends are down on chardonnays and curse the ones that bring on the butter but not me as I always have some J. Lohr around.
October 21, 2007

Dr.J
g,

dont want to rub it in, but the patriots are now 7-0 after kicking some dolphin butts today.
QOTD: like many other vayniacs, i critique wine every time i taste some. i dont do it to be negative, its just something that i do with almost every sip, it seems to squeeze a little more enjoyment out of each glass of wine. when it comes to white wine, most drink and like chardonnay. so if i am forced to drink white, most times i will go with a chardonnay, it is the least of all evils, and if the oak monster is not in the house, the most drinkable.
October 21, 2007

Nadine
So, to answer your question of the day in allll honestyyyy …. hummm – no, I am not particurly down with Chardonnay, My tastebuds don’t like it, lol Sorry to disappoint.
October 21, 2007

Andrew
QOTD: Yes love it again. I went through a stage of hating it after drinking a lot of cheap, ugly, poorly made ones in Australia. I’m back on the wagon though and really starting to appreciate some good chardonnays.
cheers Andrew
October 21, 2007

Gary D
Gary,
Great episode…. one slight error: Acacia Winery is in Napa County, not Sonoma!
October 21, 2007

Jen
Gary, I just have to say you look tired, great as always, but a little tired!! Hope you had a great weekend. Honestly, I’ve been checking out a lot of unoaked chardonnay lately. Also, drinking a lot of reds. Next shopping trip I’ll pick up a few oaked chardonnay’s & give them a try. Long story short…I’ll get back to you!! – Jen
October 21, 2007

ktw
after drinking the naked chard you did an episode on I was not down on it but i am not sure that answered your question…did it?
October 21, 2007

tarheel17
Gary, I’m going to keep asking….until you do!
Taste this! please? It’s great pinot, and for under $30.
http://winelibrary.com/reviewwine.asp?item=33097

Also, I am DOWN on chardonnay, because I never like it from California. Well, I liked the Rombauer, but c’mon, why can’t someone make something palatable for under $20? I have yet to find any. I’d go for the Acacia, and will look around, but meanwhile, I pretty much steer clear, having had so many bad experiences.
October 21, 2007

familydoc
QOTD: I can appreciate the Butter Bandit AND the more citrisy, crisp apple un-oaked Chards from Austrailia. Try the Wishing Tree 2006 Un-oaked Chard, good crisp edges with melon and grapefruit. None of the toast or oak aspects that some might be looking for, it’s more of a “white” and pairs with “white wine foods”.

That said, I’m also feeling the Chards that spend some time in used oak, are soft on the oak, heavy on the butter and pair very well with fish! Think crab or lobster with the Butter Bandit. YES!
October 21, 2007

Eli
Isn’t “butter” the same thing as “oak” on the nose?
October 21, 2007

Eli
Isn’t the “butter bandit” the same thing as the “oak monster” on the nose?
October 22, 2007

Lindsay
QOTD: I have found it hard to find a chardonnay I like. Until I discovered white Burgundy, I didn’t think I liked the varietal much at all — now I have found some unoaked chards from the CA central coast that are pretty tasty, so I don’t completely rule it out anymore.

We have the Sonoma Cutrer on our wine list at the wine shop where I work and, defying all my logical impulses, I have to say I have liked it in the past. Not so bad, definitely drinkable.
October 22, 2007

Kirk
QOTD: I do…a little…but when it sings I sing the praise along side it…call it a duet. I have my loves…and I have my one night stands when it comes to Chardonnay. Love is Domaine Serene Cote Sud, Chassagne Montrachet (Marc Morey)and other great Burgundies…be patient. I have a few Hanzell’s stashed away. Give each their due.
October 22, 2007

Kirk
QOTD: I do…a little…but when it sings I sing the praise along side it…call it a duet. I have my loves…and I have my one night stands when it comes to Chardonnay. Love is Domaine Serene Cote Sud, Chassagne Montrachet (Marc Morey)and other great Burgundies…be patient. I have a few Hanzell’s stashed away. Give each their due.
October 22, 2007

Lynne
Welcome back! I saw the Crushpad video, how much fun was that!?
QOD: I’m not really down on nor particularly down with the Chards, but I don’t think I’ve come across a really good one for the money. Right now, the reds are more interesting to me, but I’m quite willing to give a Chard (that’s what it ought to be) a shot. I did get Black Bart’s Bride, but haven’t opened it yet.
October 22, 2007

jason
nice to see a little chard episode
QOTD: chardonay comes in so many ” varieties” that is hard to be down on it. it just depends on what you “style” you like, last weekend i had a 2001 marsanay from bruno clair and it was so yummy. lots – o – fruit, but good minerals and crisp acidity. minerals don’t normally play a big role in cali chards. too bad. me i prefer burgundy to california. it is just less produced or manipulated. as miles said in “sideways” ” oh, i like chardonay, i just don’t like how they manipulate chardonay in california”. In Ca. 2 years ago, people were saying “ABC” aka anything but chardonay. i thought that was sad cause the kicks mersault out the door.
October 22, 2007

jcrazy
J Crazy like Chardonnay. Friend with Chardonnay. Hug and snugl with Chardonnay. New World Old World. J Crazy like both world.
October 22, 2007

NathanN
Good show!

QOTD: Iâ€™ve been down on Chard for a couple of years. I just donâ€™t think it agrees with my pallet.
October 22, 2007

VinoVixen
QOTD: I have no problem with Chardonnays if they have at least a little finesse and fruit! When I smell a chard and all you get is fake oaky aromas…..it makes me want to throw-up! Thanks for the show!
October 22, 2007

chenin
QOTD: No, because there is a lot of variety
out there and I choose wines that are not
over-oaked and super-buttery.
It’s as simple as that. If people like it
and buy it, why not ?
When they stop buying it, wineries will change
their style. In the long run, too much oak-
“flavor” can be tiresome because it’s just
that, flavor. So, we will see what the future
brings.
October 22, 2007

Josh
I was at a Portuguese wine tasting where they had a Quinta de Avaleda Follies Chardonnay/Maria Gomes blend. It confused the hell out of my palate but was a lot of fun. Could be fun for the show too. Other than that and the lighter French Chards, I despise the chardonnay realm.
October 22, 2007

MtnCharlie
QOTD: Yea, I have dis’d CA Chardonnay as being stereotypically over oaked and overly buttery. And that is a style that remains very popular with many people I know. A well balanced Chardonnay of this style I do enjoy, but once I had tried a non-ML, minimal oak one, with apples, citrus and slate on the palette my bias was established.
October 22, 2007

Irv
QOTD: My like of Chardonnay mostly depends on food pairings. I tend to not like to not like “oaky” Chards, and agree with others who have commented, that a Burgundian style is more to their liking. I usually prefer Sauvignon Blanc over Chardonnay.
October 22, 2007

DARREL LAS VEGAS
Never down on the CHARD! always a place and a meal for it!
October 22, 2007

Oregon Sipper
Gary,

I will be very truthful. I tend to hate on the Chard. I have had a few and being new wine person I am trying to branch out and taste a ton of different varieties before I start focusing on specific varietals. So you have to cut me some slack…right?
October 22, 2007

Palmer
QOTD: was down on Chard, but now getting back into it a little. I prefer the un-oaked wines, but drinking those has refreshed my palate to what the true flavors of Chard are, and I feel like I can pick them out and appreciate them more now even in the oaked versions. I still avoid the really toasty ones, but a little wood and a little butter can be very nice.
October 22, 2007

Tony S.
People who hate on one style of wine ALL THE TIME…are idiots, and don’t really know how to critique different styles of wine. I would NEVER hate on one style of wine. There are some Chardonnays I like, some that I don’t. Some big huge Oak Monster ones that I like, some that I don’t. Some mellow Old World ones that I like, some that I don’t.

That’s why we taste wine. We want to see what different wineries, chateaus, producers, vineyards, vintages and whatever brings to the table each time around.

For everyone who “Hates Chardonnays”, stop wasting your time then. Just go back to drinking Coke and Koolaide.

See you later Gary…
GO BEARS!!
T
October 22, 2007

JerseyGirl turned CNY vayniac
QOTD: Not a huge fan of Chardonnay. I’ve had good ones, but at my price range, most of them are boring and/or overoaked. There are sooo many grapes out there that rock the socks off of chardonnay. I usually go for something else when given the choice, but a Chardonnay every once in a while if fine.
October 22, 2007

Broccolirabe
QOTD – used to love the stuff, now I still like it but dont go out of my way for it. I do remember Ernie Shavers though !!!
October 22, 2007

Orion Slayer
I’ve seen the Acacia but not the other two. Loved all the talk about Chardonays and wine history today.

QOTD: I’m starting to like Chardonnays again, after trying Poilliy-Fuisse and Chablis. It seems like each grape can be made into a nice style!
October 22, 2007

BelgianBeerMistress
QOTD: Hells no. I loves me some Chardonnay. I love it rich and buttery and oaky – with just enough acidity. It’s one of the best examples of a guilty pleasure out there. Don’t overthink – just drink!

By the way Gary, I saw your off-the-wall wine picks in this month’s Imbibe. Good show!
October 22, 2007

Grasshopper
We have gone full circle and from time to time actually look for buttery/oaky chards. Really depends on the mood and food. The trick is knowing what you like or what you want to drink at the time.

One thing I have learned from following GV’s advise of trying many wines, styles, regions, countrys and varietals is that I tend to like them all! (might be a drinking problem that I should address) No..No..No!!!

Hopper
October 22, 2007

Kim
Just had the Acacia Pinot Noir,pretty good…Have not seen the Chard.

QOTD: I am down w/the chards and down w/the butter bandit.
‘Like butta baby.’ (not sure what movie that is from)
October 22, 2007

Jayhitek
QOTD: Yes.
October 22, 2007

TennLee
QOTD:

I try not to be. Its that I have the lingering memory from years ago when I started drinking wine, and was maybe a bit too cheap- I bought Chardonnay mainly because I could pronounce it, and it was rather cheap and cooked in the local market. I remember a terrible headache, and now that memory is associated with buttery wines.
October 22, 2007

swirlingnotions
You should give the Clos du Bois Calcaire a try . . . it just won Best in Class for white wine at the Sonoma County Fair.
October 22, 2007

Fiorentina!
QotD-
Personally, I’m not the biggest fan of New World Chardonnay. However, I believe that there is a right place and time for this style of wine. Additionally, I agree with you in thinking that the people are going back to this style. Still….if I were to drink a white wine I would prefer a Viognier.
October 22, 2007

biggrapes
I think I just Charded.
October 22, 2007

wayno da wino
YOOOO GARY!!
GREAAAAAT EPISODE!! Gotta go get somma dat
Petaluma Chardonnay!! Finally got on Kistler’s
distribution-list, but dhey gonna put me in da
Poor House.

QOTD: Down on Chardonnay??? Noooooo Waaaaaay!!!
I looooove dat Grape… er, Wine!!
October 22, 2007

Cliff and Darcey
Ackchooalee Dahrsee ayn aye arr onlee starteeng tew drihnk wyte wyne, butt generilee nawt tew mahch Shardunneigh yeht, cuz wee lyke uthir wytes moar, lyke Sawveeknown Blonk.
October 22, 2007

KyleLikesTies
QoTD: I’m a bit down on chard’s … because I really *don’t* like oaky oaked wines — save the oak for whiskey. I have to admit, though, that I’ve not yet sought out one of the naked chard’s, which I keep meaning to do.
October 22, 2007

TimF
QOTD: I’ve come to accept the fact that Chardonnay is my favorite varietal.
October 22, 2007

Tommy Vernieri
QOTD: I’m down on Chardonnay. I don’t give it much respect, which is somewhat unjustified since I feel like I’ve liked about 50% of what I’ve had. Part of the problem is that I usually stay near the bottom price range since I’m generally using Chardonnay to make risotto.
October 22, 2007

PiperJS
QOTD: No, I don’t anymore. ‘Cause I found some outstanding ones!
October 22, 2007

downtnmark
I am not “down” on Chardonnay. I just don’t really like it’s taste most of the time. There have been a few exceptions: J. Lohr Riverstone is an excellent value (at least the 2003 was) and offers good balance and fruit without too much butter. But, my favorites were the Ridge Chardonnays … it’s nice to live near the winery and be able to taste there regularly. Otherwise, I’m more of a Sauvignon Blanc guy when I really want a white wine. Meritage is my first choice.
October 23, 2007

SoCal
QOTD: I would not say that I am down on chard….I like White Burgundy……but I have very little in my cellar…..white wines just have not held my attention as much as red……
October 23, 2007

Lurkerdog
QOTD: I do not dis Chardonnay, although I like it when everyone else does. In fact Chardonnay and Merlot are two of my favorites these days.

By the way, saw you at Fig and Olive. Its in my hood. How did you like it?
October 23, 2007

Moose
I love butter… oak monster – whatever – don’t care that much… so I’m not a hater…
October 23, 2007

B-727
QOTD: Much prefer top-notch New World Chads to Old World Burgundy – which often strike me a wimpy and flat and simply not fruit-forward delicious.
October 24, 2007

Denis Malin
Chards are just so sour, greeny grape and dry to me. I much prefer a nice Shiraz, Cab or Pinot. Although, I had a rare great one at a Sushi place in San Diego.
October 24, 2007

yowens
QOTD: I’m usually not too excited about drinking chardonnay b/c I feel its kinda “been there, done that.” That said, I found myself reaching for chards this weekend, and even enjoying the cheap oaky chard. I hate myself.
October 24, 2007

Chris White
QOTD: I’m still exploring Chardonnay and so far I really enjoy it. I don’t go out of my way to have it because I hear so often that it’s overblown, but I also enjoy it when I have the opportunity to have one. The last one I had was really bad though, I was checking out a local winery here in Colorado and I just about proclaimed Chardonnay and Colorado wine dead to meâ€”but I just bought another Colorado wine and I’ll be giving Chardonnay another chance soon.
October 25, 2007

Rogus
QOTD: Finally leaving my lurker days behind…definitely down on the CA over-buttery variety of Chard…big fan of the leaner, crisper Burgundian style, so I drink more French chard than CA. Macon-Village is a good everyday choice.
October 26, 2007

wannaBconnoisseur
Q: Yes, pretty down on chards.
October 28, 2007

Dan-o
I don’t tend to get down on any wines.
I like variety so much tht I couldn’t put Chardonnay on the down list.
We are entering the cooler winter months – here in the NE – and Chardonnay is a more full bodied comfort wine for a white.
October 28, 2007

Matt Sievert
Don’t know enough about Chardonney. I know I like Iron Horse more than others. But I get a lot of satisfaction of sticking my snout into a big glass of red and breathing deep. Then that first breathe of room air afterwards, the feelings are hard to define.
July 23, 2008

Donna
Thank you. Learned a lot. I’m just beginning to like Chardonnay.
September 12, 2008

Dessert Wine Nerd
Hahahahahaha…. More shots at Barry Bonds plus a knock on Joan Rivers? You could have come in and swore at us then passed out and for those two jokes alone it would have been a good show. Nice to see some Chardonnays that wernt insanely overoaked for once. Def not my style either. QOTD: I do, but thats mostly because Ive had some cheap ones that just wernt any good, either with my parents or at a party. I think I need to change that….
August 17, 2009

Phredd
Fun show. I loved the references and the struggles with whether or not a wine is over the top. I often do that, especially with those mid-price offerings. A lot of them seem unsure about what they want to be.

QOTD: I love chardonnay, and I’m pals with the Butter Bandit. I don’t want to slip and slide off the table, but I don’t mind a little popcorn with my vino.
September 4, 2009

richardvinifera
QOTD: I like burgundian flavours over the oak.