Under The Radar, Merlot

Under The Radar, Merlot – Episode #407

February 13, 2008

Gary today looks at Merlots from 3 different regions. Is Merlot a wine which people have forgotten about?

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Comments on this episode(414) Leave a comment ›

“QOTD: Generally prefer low oaking, with the exception of classic oak s…” by richardvinifera
“I’m an Oak Monster Swing voter… I have a hard time with it’s views o…” by Elliott
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Wines tasted in this episode:

2002 Grapes Of Roth MerlotNew York Merlot
2003 Chateau Beausejour BecotSt Emilion
2004 Long Shadows PedestalWashington Red Meritage

Links mentioned in todays episode.

The OakMonster.com

414 Responses

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February 13, 2008

John Witmer
Save the trees! Leave the oak in the forest and out of the wine.
February 13, 2008

Ben F
GV I love all he shows but lets mix in a $10, $15, or $20 dollar bottle when the others are up so high… you loose me after the $30 range and the CKCâ€™s are out after $10…
QOTD: I need to do a whole lot more tasting before i can answer this one. I need to grasp the vanilla flavors that the oak is giving, and not getting that. Do you have a recommendation of 1 merlot not oaked and another over oaked under $15?
February 13, 2008

Gotsha
Burn the oakmonster at the stake! I hate to admit it, but that loadmouth from New Jersey had an influence on my answer.
February 13, 2008

organicmexican
Two votes against the oak monster…..sorry but we dont vote oak!
February 13, 2008

Neil
The more wines I taste, the less I like the Oak Monster. If you want to defeat him, decant. I’m not talking a few hours, but a day or more. Even then, he sometimes wins the battle and destroys the wine.
February 13, 2008

JimChem
Oak in moderation is OK.

Jim
February 13, 2008

GrapeHead
Totally against the Oak Monster…as my wife would put it “it’s like drinking a tree”
February 13, 2008

Phil M'Glassup
Previous comment didn’t show. Trying to see if this one does
February 13, 2008

Awin
I agree the Merlot is not getting the love so I am actually buying more because of the value. I would like to see a Merlot show for Merlots under $30.
February 13, 2008

Katherine
Gary, it’s too much! Vivian is so excited that you are sharing her “pal” documentaries with all the Vayniacs.

The Oak Monster scares Vivian, so we try to keep it away as much as possible. I like a little bit of oak, but too much just tastes like oak tea.
February 13, 2008

David L
I do like French and Hungarian oak but am not a fan of American oak. Hey Lev M, is it American wine that is over oaked that bothers you?
February 13, 2008

Drewine
Against any over 3′ 10″.
February 13, 2008

Joe
this lurker is against the oak monster
February 13, 2008

Phil M'Glassup
Lurker here, making my first comment after my triumphant appearances on freewinelibray.com
I must say, I’m impressed with our gang’s for-the-most-part nuanced reaction to the question.
Why make sweeping declarations? Sometimes an oaky, buttery Calil chard is just the thing. Same with a monsterCab. Their flavors aretn’t subtle but the can really hit the spot.
Other times call for more nuanced flavors, especially when the food is delicate.
Like any ingredient II know I’m misspeaking slightly here), when oak is out of balance, it’s hell. But fruit and tannin can unbalnce just as effectively.
Here’s to more whimsy in our wine drinking. Want to flout the rules? Drink a tree.
Two or three other things: that baby was adorable.
And Jen Pipes is even more adorable.
When she appreared, you were all yapping about the pappy! Hey y’all, HOT GIRT THERE! Jeeeez!
(Since she’s a fan, I want to make a joke about sharing my personal Oak Monster with jen, but that would be unseemly)
Finally, the broken glass reminds me of some wise counsel concerning a certain Jewish matrimonial custom.
Boychiks, if you’re getting married and your shayna maidele insists you break the glass with your bare feet, get out from under the chuppa IMMEDIATELY!
February 13, 2008

Marc
A touch of oak is ok, but not when it overwhelms the real flavors of the wine. Merlot on the other hand, not my thing at all.
February 13, 2008

Mike Griffin
QOTD: I vote against the Oak Monster. If I want to drink Oak, I would be drinking Jack Daniels. Thats why I stick with Jameson. No Oak.
February 13, 2008

Michael
QOTD: Oak isn’t bad…but the Oak Monster…REALLY BAD!
So many wines are rendered practically undrinkable by spending to much time hangin’ with the oak monster.
February 13, 2008

Jessica
QOTD: I am so Anti-Oak Monster!!! I just started watching about a month back, and I’m glad you’re with me on that. Ugh, oak…it really takes over, hence why I don’t like Chardonnay (or most Viognnes – spelled wrong, pff whatever). I’m also with you on Merlots. That movie “Sideways” gave ‘em a bad name, and they don’t deserve it.

But I’m not with you on Cab Francs…I don’t like to drink dirty veggies. That’s my pal, though.
February 13, 2008

CA Jake
QOTD: Gary, why wait until the weekend? My wife had a bottle of Patz & Hall pinot open while I was watching and I didn’t really think much of it. Oak monster!
I had a 2001 Loire Cab Franc sitting there on the counter so I popped it. Clos Rougeard “Ley Poyeux” from Beaune Imports in Berkeley CA.

Much better! This wine has that celery, vegetable component you mention on the nose, but not barnyardy. The taste is really amazing though. Long, smooth, silky dark cherries, forest floor, dirt, maybe a little wood spice at the end, very fine tannins, great length, some pepper, elegant.

Your right, not for everybody. My wife likes the Patz and Hall a bit more. That’s cool, but I like this WAY more…
February 13, 2008

wm mole
Pro Gary, anti oak.
Really have to thank you for helping me identify what heavy oak actually was…like that Friday when you got up and tried to bite off a chunk of your desk….hilarious, did it for me…another fantastic analogy/picture vision painted by you.
Love the passion and energy you bring to the table. The chinnon veggie stand visit was outstanding, no script either, beautiful. It’s also cool when your creative energy overtakes your ability to speak your thoughts. That’s amazing and you handle it very well. All the best to you GV.
February 13, 2008

Tim
The oak monster is a nasty, fruit-gobbling, terroir-destroying, shameless beast. I don’t like the buttery residue left by the malo(lactic) monster any better.
February 13, 2008

eastberlin
Love the well-integrated oak. Good reserve wines from Italy, Spain, France get 2-3 years of French or Slovenian oak and for the better! Problem with a lot of new world wines is too much sawn American oak combined with too much heat. It’s like someone put a shot of Jack Daniels in your glass of wine.
February 13, 2008

WinedownMi
Gary, one of your best episodes ever, completely all over the place just like the wine’s in front of you. The gulp from the bottle was priceless, QOTD:LIGHT oak is nice, French, Michigan, Hungarian, however Missouri Oak can get a little old…..
February 13, 2008

Jim in Atlanta
QOTD – Not a big fan of the oak monster. I like the taste of the grapes better.
February 13, 2008

Tommy Vernieri
QOTD: Why does it have to be so black and white? I’d give the oak monster a term in office. I think only for certain types of wines though, I feel like I’ve had wines with oak that I’ve liked and some with oak where it really worked against the wine.