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

February 13, 2008

dank
yea, long shadows and Chateau Beausejour Becot, two revelations from the past 2 weeks.

and NYS representing.. gonna be a good show
February 13, 2008

Phil G
Early show – GV’s bringing Merlot back, eh?
February 13, 2008

sobojosh
3
February 13, 2008

CORSkier
Never had a wine from Long shadows I didn’t like. The Sequel and Saggi are amazing, drink those next time. I Pedestal you tasted would lay down for like 20 years and be amazing.
February 13, 2008

Chris
wow, early!! 5!!!
February 13, 2008

Adam A.
Top 10 again!??
February 13, 2008

C-Fiddy
An article in Sunset, years ago, on Clos Du Bois Merlot got me started on this whole wine journey. Thanks to GV i continue to grow and evolve.
TOP TEN!!!!
February 13, 2008

BiggRigg
QOTD: it really depends on the type of wine (say Merlot vs Cab and so on), but I do enjoy a good oak monster now and then. I agree with Gary though if there is some quality fruit getting swamped by oak flavors, it can be disappointing.
February 13, 2008

Josh
9999999
February 13, 2008

Panosh
Maybe 10?
February 13, 2008

jseeds
QOTD: AGAINST the Oak Monster / Butter Bandit ticket – But the Vanilla Villain might change my mind…
February 13, 2008

GrapeStuff
Early episode – old school style! Me Likey!
February 13, 2008

Adam A.
QOTD – 100% against oak monster. I dig oak in wine but despise it when it is overpowering
February 13, 2008

Mrbuzz
“Wine waster…..glass breaker!!!!!” Jeezzzz.
February 13, 2008

GrapeStuff
You broke a Vayniac Glass!!
February 13, 2008

Chris
I’d have to vote against the Oak Monster, especially in white wines. So much Chardonnay has been wasted by him, it’s ridiculous! Red wine, he doesn’t bother me as much, but I have had a few where he totally took over the wine, I couldn’t taste the fruit, which sucked, so VOTE NO on Oak Monster!
February 13, 2008

sobojosh
QOTD: OAK MONSTER BAAAD! Slight cream covered fruits are tasty.
February 13, 2008

Nick
against. It makes the wine seem fake.
February 13, 2008

Golfer Gary
Oak Monster, no good.
February 13, 2008

Tom T.
I not into eating the wood
QOTD- against.
February 13, 2008

Will G
QOTD: I’d have to vote against the oak monster when it comes to whites like Chardonnay. I’ll take Macon over Cali Chard any day (unless it’s unoaked like a Mayo…good stuff).
For reds I have to give a little love to the oak monster…when he’s not center stage. Maybe like the best supporting actor to the fruit?
February 13, 2008

Tom G of the CKC
QOTD: I don’t mind the oak as much as you do, GV. There are times I actually crave that vanilla/oak creaminess that these wines can bring. While it does mask the fruits, it doesn’t always eliminate them, so when I get that cherry/vanilla/cream wine from Napa or Washington, it’s not always bad!
February 13, 2008

Loweeel
GV — I actually have a really hard time tasting the oak, or maybe I just don’t happen to drink wines that have lots of oak. I wish you could recommend 2 good $15 or less red wines of the same variety (or even not good) just so I could taste side-by-side and train my palate for the oak.

I guess this episode is what you call a “Diagonal” Tasting, huh?
February 13, 2008

GrapeStuff
QOTD: Against the Oak Monster! (Usually, sometimes I like it though, sort of depends).
February 13, 2008

leftcoast
QOTD- I’m PRO oak monster, except for the scary American oak monster
February 13, 2008

ChiTown
QOTD: a little oak never hurt anyone . . . on the other hand a lot of oak hurts my pal, and I can’t have that!!
February 13, 2008

Mr. Cabernet
What a surprise. When you knock over a glass onto a hard table it breaks! BTW I can’t stand these wines with the cutesy names–Grapes of Roth, Cardinal Zin etc.
February 13, 2008

Barb C
Vivan gets better and better! Wait until the weather gets warm enough for her to taste things outside – stones, mud, twigs, etc…!

At last, GV, you swigged right out of the bottle! So, what about the summer of 2003 in France? It was a huge heat wave. How does that affect the wines? The kangaroo vintage? Please explain. I must have missed that in an earlier show. And please, bring on more wines from Languedoc!
February 13, 2008

Rob P
AGAINST the oak monster. I’m afraid of inexpensive cali cabs because there is such a high incidence of oak monster sightings.
February 13, 2008

Starbird
Not againts oak but against the oak monster.
February 13, 2008

KNode
QOTD: AGAINST the Oak Monster. That is one flavor profile that I just can’t seem to develop a taste for and I really don’t like being able to taste it in wines even a little bit.
February 13, 2008

Mr. Cabernet
Didn’t answer the QOTD: Like a little oak mini-monster.
February 13, 2008

Ryan D
QotD: I am against the oak monster. Once I figured out what that flavor was that was making me grimace, I can usually pick it out and feel it takes away from the natural flavor of wine. If it’s way over the top it wines can be borderline undrinkable.
February 13, 2008

latraviata
Vivian rocks.
QOTD: I would vote for anyone (other than a Republican) against the Oak Monster…
February 13, 2008

DaveyDonut
QOTD: I am so totally against the oak monster… Very rarely do I taste the oak itself and ever like it, but there a few wines where it’s subtle and well integrated, so I can deal with it. But usually when I actually taste oak, it totally dominates the wine for me, and it’s always hard to get past… For me, it’s like onions. I HATE onions! They destroy perfectly good food and all you can taste is onion! Ick… But perhaps like oak, most people like onions (though how, I have no idea). Garlic, GOOD, onions… no. Oh yeah, oak… I hate oak.

David
February 13, 2008

John Watson
I don’t honestly know that I know the oak monster when he attacks, so…no vote one way or another.
February 13, 2008

cameron w
Vivian rocks!

On board with oak when used with restraint. The unoaked movement is only for those who just don’t get it.
February 13, 2008

Christopher J
QOTD: I am sorry Gary, I will have to vote FOR the oakmonster. I like the flavors that oak brings to wine, however it can be overdone.
February 13, 2008

Derek
I like the world of merlot, really nice wine!!

I am also a fan of oak when its not used to the point of not being able to taste anything else.
February 13, 2008

Anthony L.
Okay Mott, you’re slipping, where’s the link to the Oak Monster.com

QOTD: I’m kinda torn. I’m certainly against the domination that is the Oak Monster, but I do like a little bit of oak now and then. So I guess I’m against the Oak monster, but not agains Oak.

P.S. Love the broken glass. Gary, you should ad a segment to the show where you break something each day. Lets mix it up a bit.

Great show
February 13, 2008

kidder
It depends witch wine “THE OAK MONSTER” is in!! Anyway
great show!!! It’s nice to see when you sh*t can all the wines in
1 episode,vey honest Gary. That’s what makes you who you are..
Peace-Kidder…..
February 13, 2008

Anthony L.
Mott, you snuck in the link when I was leaving a comment. You are certainly a crafty one!!!!
February 13, 2008

andrew
Gary, I vote against the oak monster. However, isn’t there a distinct difference between too much oak and too much malolactic fermentation? You were talking about too much cream in that washington state meritage, and attributing that to oak, but does oak really impart creaminess? or is that the secondary fermentation turning malic acid into lactic acid? I have had many a confusion on this topic actually. I, for one, don’t like the oak monster or the creamy malolactic fermentation. They seem like runningmates that, in order to win, would have to rig an election.
February 13, 2008

Johnny C. a.k.a SmokinActuary
Against.

I hate yes or no answers but the I hate when the monster rips at my palate.

But the judicious use of oak can be a thing of beauty.
February 13, 2008

Robin C
QOTD: I’m on the fence as regards the Oak Monster. It’s up to the winemaker to use oak judiciously. Does anyone try to make an Oak Monster? There are certainly misguided makers of overoaked chardonny, but most reds benefit by some oak for vanilla, carmel, toasty flavors. And an oak monster can change with age as can all of us. Give the Oak Monster a break.
February 13, 2008

jeremy_h
QOTD- I’m voting against the Oak Monster.
February 13, 2008

CindyW
I’m not surprised that the oak monster made a big appearance in the Pedestal. I’ve been exploring Washington merlots for the past few months, and probably 4 out of 5 of them are hugely over-oaked (I say that as someone who actually likes a bit of oakiness from time to time). At the point when it tastes more like a campfire than fruit, the merlot is just not as pleasant to sip.

QOTD: Against the oak monster, at least when it’s so big and gruesome that it scared the fruit away.
February 13, 2008

VinoVixen
QOTD: maybe an oak foot, leg…arm…but not the entire monster!
February 13, 2008

Senor Sangria
QOTD: I am against the OAK….
February 13, 2008

Shadowbird
QOTD: I’m very against the Oak Monster. He scares me…
February 13, 2008

Adam J
QOTD: I’m not a fan Senor Oak. Had a Malbec last week that was way over-oaked. It tasted fine, the problem that is it tastes like all the other over oaked wines. Why buy different wines if they’re all going to taste the same? Down with the oak.
February 13, 2008

David
I had this chardonay… very heavy oak… about half oak half everything else… LOVED it… btu thats the only oak monster I ahve had… so from that… vote for… but I don’t know about the rest…
February 13, 2008

Patrick
QOTD: Against the oak. Anything above subtle oak is no good for me. Agree with DaveyDoughnut, onions ruin food.
February 13, 2008

chenin
I do not like over-oaked wine…
February 13, 2008

wyldshaman
I have to give a shout out to all my CT Peeps! Im not sure if we do shouts to peeps in CT… but anyway.

The Oak Saint, circa 1908;
http://upload.wikimedia.org/wikipedia/en/b/b5/PostcardCharterOakHartfordCT1908.jpg

He helped save Connecticut! So… im pro… Oak Saint.

If you go to the Wadsworth Atheneum in Hartford CT, you can check out chairs, paintings and all kinds of nifty things made from/about Mr. Oaky.

Long Live The Oak!
February 13, 2008

purplejuicebruce
QOTD… Oak has a place in wine making no doubt but like you I wonder why some winemakers feel it’s flavor profile should be predominant. I could actually drink Chardonay if it weren’t oaked
February 13, 2008

Syrahhhhhhhhh
Vivian! Is Purple Hippo better than Teddy Bear ear? It seems more grape-like since it is, in fact, purple, yes?

The Pedestal should not be opened until sometime after 2015! Why are you drinking it now?!

Oak is my friend. Lest we forget it is intended to help the wine age some.
February 13, 2008

Palmer
I’m registered oak independent, but in CA I am allowed to vote in the oak primaries, so I guess I will have to vote against the oak monster.
February 13, 2008

SoCal
OK which glass did you break mine or brandon’s?
Tell the truth……
QOTD: I am for and against…. certain styles of wine it works other times it is too much …. it looks like this was one time it was too much……
February 13, 2008

Brently
QOTD: Yeah, that’s a tough one. I love being able to share wine with my wife and she is just coming around to wine, so oaking is good for her. With me, as long as the oak does not candify the wine, I like it. Vanilla and chocolate and nutmeg, etc. are good in wine. Soooooo…yes, I embrace the Oak Monster, but my Oak Monster is just a gremlin!
February 13, 2008

Brandon T.
QOTD: since the thunder show has got me tasting the oak i find many wines too oaky and just taste the sticks and it’s not pleasurable, i wonder why i didn’t taste the equal sticks before and its so obvious that gary should build an oak cabin in the snow and invite pretty girl to slather merlot grape jelly all over his bum while they laugh and sing songs with poems and it would be fantastic with excellent sexuality?
February 13, 2008

Rebecca Christophersen
Question of the day really hit it on the spot. The oakmonster has hunted me for years and I can’t wait till the nightmare is over!
Luckily you see less and less of it overhere, but it has mislead so many future vaniacs (I know they will be around sooner or later).
Keep on the great shows – truly love them!
R.
February 13, 2008

Neil
QOTD: Oak should be seen but not heard.
February 13, 2008

Scott from Salt Lake
The Oak Monster has it’s place, but not in my cellar.
February 13, 2008

*/^_^\*
qotd: against
February 13, 2008

Mojave Joe
No to oak.
February 13, 2008

jazzmann
Like a bit of oak influence (let’s not forget the microoxigenation that the ageing in oak barrels provides), but I’m quite scarred of a fully grown Oak monster!
February 13, 2008

kazu
Nay.
February 13, 2008

Patrick
Oak monster gets a no from me.
February 13, 2008

J-Pipes
What if the oak is masking the flavor, and that’s a GOOD thing? Even though you think you can taste good flavor underneath, there’s no way of knowing, if the oak was removed, whether it would truly be an improvement… just something I was thinking about.
Vivian, you are the master!!!
QOTD: I am voting FOR the Oak Monster… because I can, and he deserves a chance. There’s plenty of room for all styles! And I appreciate when the oak is used for good.
February 13, 2008

Hunter
Some people love the oak monster, some people hate him. Wine is supposed to make people happy, shouldn’t we be embracing whatever monsters exist as long as people like it?

Personally I’d say nay to over-oaked wines just because I think it’s often used as a mask more than to add complexity, but I’ve got an open mind.
February 13, 2008

KVolk
QOTD: I don’t know enough about wine to say if I am Oak monster friendly or not but I look forward to become more Oak monster knowledgeable and of course opinionated about it.

Bummer on the Breaky-Break GV.
February 13, 2008

dan p
oak is good.
February 13, 2008

Taylor
I wish i had started training my pal at age 5 months then i would be up there.
QOTD I would have to say im voting for the oak monster, but only in certain occasions because if like you said if covers the beauty of the fruit then its not worth it, its all about balance.
February 13, 2008

Michael Mohammadi
Big shocker on the Pedestal, but really, aren’t we used to having Jay Miller overrate a wine! I mean, the guy’s ratings must start at 85 pts and go up from there with all the mid to upper 90 pt wines he’s scored in the last two years.

Anyways, great show, GV!

QOTD: Against the Oak Monster
February 13, 2008

Chaz
If this were a real election I would vote for the O-Monster, but with some reservation. Although obviously overpowering oaky flavor is distracting, passe, and no substitute for good winemaking, I think some decent oak/butter is nice in a lot of California chards and New World reds. Especially if you’re cooking with it, when the butteriness can add some flavors that a tighter wine just can’t match. (Experiment: try cooking sole or haddock with $50 NW Chardonnay and $12 NW Chardonnay and see which comes out better.)

That being said I also *love* dry, tight, almost austere white Burgundy- no oak at all sometimes: Mersault and Chablis and anything from neg. Louis Jadot. For me, oak has become an extension of the New World terroir so I embrace it, caveat emptor.
February 13, 2008

Russ J
“NO” on the OM.
February 13, 2008

John Farrin
QOTD: I probably don’t notice the Oak Monster as much as most non West Coasters because I grew up with California wines.
February 13, 2008

Rani Haykal
Great Show!!!
Im a huge fan of merlot based wines out of st. emillion and now pomerol (just recently getting into these wines).

QOTD: I have never been a fan of over oaked wines, but I dont mind a little oak at all. When I went to Napa last October and visited del dotto winery, I was able to get an extensive training session on how oak affects wine differently by and I really did enjoy a few of the wines that showed some oak characteristics, but not those that were overwhelming.

–RH
February 13, 2008

Erica37
QOTD: I have chosen to remain non-partisan on the issue of the Oak Monster – while oftentimes the Monster is distracting and takes away from the quality of fruit in a great glass of vino, there are times when the Oak Monster can contribute to the overall complexity and longevity of an offering. I chose to remain “meh” on the topic. Sorry! Great show – bring back the Merlot!
February 13, 2008

David McWherter
I don’t believe that I’m as sensitive to the Oak Monster as you are, but I definitely notice quite a few wines where the woodsiness and oakiness are the predominant components of the wine. They do always disappoint me a little bit, and I always wonder how good they’d be if they were treated with less oak (And I wonder what on earth kept the winemaker from stopping the oaking process early — the time in oak is surely just an added cost to the winemaker’s expenses).

-david
February 13, 2008

Dave Canada
QOTD – Definetly against the Oak monster….
February 13, 2008

TommyBoBo of WI
QOTD: Don’t love the Oak Monster, do take walks with him from time to time,, but I find him boring after awhile,,,,he understands,,, so then I go off and play with the real fruit flavors for awhile. I guess it’s best said that I like to cuddle at times with him when I want those warm/sweet/creamy/vanilla and butterscotch flavors…. don’t hate, embrace for what he brings.

Sry, been lurking awhile,, lifes been busy,,, but loving the show!!!
February 13, 2008

cma82
Whoa! Up early today. Well at least one of the Merlots agreed with your palate.

QOTD: I’m am voting against the oak monster.

However, I’m going to open a winery in California and age all of my wines in Brazilian Rosewood casks and charge $400 a bottle
February 13, 2008

Colin
Dude! Focusing on Merlot for my next wine club – so good timing – thanks! Oak – meh – has its place and I like. But it does get in the way a lot.
February 13, 2008

Stacy B.
I’m FOR the Oakmonster! Everyone is acting too anti and sensitive towards the oak monster… he can be a refined, suave and handsome devil when he cleans up right. Quit hating…
February 13, 2008

ramona
QOTD; against..I did not drink much chardonnay for years because of the monster and had to search out the wine in stainless
February 13, 2008

JK from WV
I vote Yes to oak, but let me explain.

This vote falls into my philosophical category of “a place and time for everything”. Sometimes I like some oak, sometimes I don’t. Like Almond Joy and Mounds. Sometimes you feel like a nut, sometimes you don’t. I like the oaky chards. occasionally.

Similar to how I feel about American cheese food product in the wrappers. Sure it’s crap and a real cheddar is usually better but sometimes the classic grilled cheese with white wonder bread is the best.
February 13, 2008

Kenneth A
I vote AGAINST the Oak Monster. Last summer I went to my first three Michelin star resturaunt while in Europe for the first time, and the white wine was just oak for days and days. Darn you Oak Monster!!
February 13, 2008

Linderelli
Wow. I, like many people, understand that a hint of oak can add to the complexity of a wine and it’s layers of flavors. At the same time we are talking about the MONSTER – the overt use of oak – to hide a flaw or otherwise. If you like a hint of oak, you would still be AGAINST the OAK MONSTER. That’s all there is to it.

I personally, am against. Vivian, call me when you eat dirt.
February 13, 2008

Linderelli
P.S. Vivian, I am impressed by the sheer number of things you are willing to try, I myself am passionate about not “knocking it til I try it.” I just can’t wait till you start really challenging yourself.
February 13, 2008

carnyc
QOTD: I like a little bit of oak, but I am not down with it when it becomes a dominating presence in the wine (aka the Oak Monster).
February 13, 2008

Benjamin
QOTD: OAK MONSTER… NAY!

Just to clarify I think that oak doesn’t taste bad in small doses, but I don’t see the advantage in drinking woodchips with a splash of vanilla. Kind of sounds like a shooter of some sort- THE OAK MONSTER: 1 ounce “2004 Long Shadows Pedestal”, 1/2 oz grape fruit juice, 1/2 ounce everclear, and a splash of vanilla. You know what I might try that tonight, except replacing the wine for something cheap and oaky.

(In the middle of completing my spread the thunder entry, will be done in a few days, just have about 10 pages left. gogogo!)
February 13, 2008

KW
No Oak. The more experienced the palate, the more you want to taste the wine and not the oak. But oak has a role, just not too much of it.
February 13, 2008

Johnny
QOTD: Yes to a little oak, no to a LOT of oak
February 13, 2008

RieslingRon
Negative on the oak monster.
February 13, 2008

Paul
I’ll be voting NAY on the oak monster. A little of everything is not a bad thing but it is a fine line for each of us as to when enough is enough, Great show.
February 13, 2008

Withnail
QOTD: I like the Oak Monster, but not when he masks/dulls the fruit flavors in a wine.
If Walla Walla makes the best wine in the US, and the fruit sourced for that last wine was such good quality, there must be some outside factor that is wrecking that wine for your palate, Gary. Sounds like it could be a consultant flying in from France…
February 13, 2008

darwins revenge
My pall gets damn angry when the oak monster shows up! Oak should bring balance to the wine but NEVER be the dominant flavor. I find it impossible to get past the oak when it is overdone… it makes me think the wine maker is trying to hide something. I’m willing to hunt the “OM” down and burn him if anyone wants to help? He would make a nice campfire.
February 13, 2008

brent
I am NOT down with the Oak Monster. He needs to be taught a lesson by the “Funk Fiend”.
February 13, 2008

Sharon
If I ever obtain a Riedel Sommelier’s Grand Cru Burgandy glass, I’ll keep it far, far away from other, defenseless wine receptacles ! Whew, it’s like an Alpha Wine Glass.
QOTD: No, I’m a big non-fan of the Oak Monster. In fact, I seem to be overly oak-sensitive. I like my oak coffee table, my oak dining room table, but I don’t want to eat them or drink them. I can’t believe Michel Rolland would be involved in the development of that last wine! He must have forgotten to tell them to micro-oxygenate. (kidding, I guess he’s kind of a genius)
February 13, 2008

Dr T from N. Carolina
QOTD — in Cab blends, I love the Oak Monster. In good powerful ones, whole colonies can happily live there. In many other reds, inc. dessert and fortified reds, I am glad to find baby oak monsters. I also don’t mind finding traces of oak monsters in chardonnays of all sorts (as long as they are only traces). Other whites and all pinks? They never should have been with fifty feet of the forest. I remember an over-oaked viognier from Rabbit Ridge . . . I just looked at it and asked, ‘But . . . why?’
February 13, 2008

KenP
Very good ep, GV, (though I believe the shattered glass may have been one made for the SF party last May).
February 13, 2008

Steven Bell
My first serious wine glass just broke very recently. Breakage is always a shame to see… who knew it was on its last legs.
February 13, 2008

T.Reasoner
QOTD: No to Oak
February 13, 2008

steve
Why don’t we talk to some expert winemakers and get the real jist on what
oak can do with aging – we are always drinking young – oak developes with age and ‘calms’ a little in time. What about touching on New and Old oak.
What about the differences between French and American oak. Let’s really
get down and dirty on oak to NOT abuse the real effort and money spent on
barrels and their role to play in our wine passion.

There is more to be had here!!

P.S. My wife says hi and your name is household here. (Brazil)
February 13, 2008

kris miller
QOTD: i am not for or against the oak monster. i haven’t had a bad enough experience with him to dislike him, and the experiences i have had do not make me excited.

oak monster = meh… who cares
February 13, 2008

Chad B.
QOTD: I am very new to wine and have only tasted about 10 wines, so I don’t really know if I have even met the Oak Monster because I still have no idea what I am smelling or tasting in wine.

Vivian FTW!!
February 13, 2008

Dr. Mike
QOTD: I don’t like the American oak monster but alittle bit of the French oak monster I don’t mind. That being said 100% new oak of any kind I try to steer clear of.
February 13, 2008

Rhonda
QOTD: a little oak is ok, but no oak attack, thank you!

I smelled a wine the other night and told my fiance it smelled like stuffing and he looked at me like I was insane.
February 13, 2008

jesseeley
I agree wholeheartedly with latraviata! Hooray for Vivian, down with the Oak Monster
February 13, 2008

ev
Absolutely AGAINST oak! I like wines where I have to work to detect it or not at all.
February 13, 2008

daverdude
NO GO ON THE O

Very well put Gary

Many Wine Makers rely Heavily on The “OAK Monster”
To salvage a lame batch of grapes

Its been the Handicap for many of a bad bottle of wine
and the firewall for many of a wine critic

They Didnt Fool You $ (wink)
February 13, 2008

KAHUNA
What a dick he broke the VAYNIAC glass!
February 13, 2008

NB_SPAZZ
QOTD: Kinda neutral on the Oak Monster. I guess most of us have some threshold beyond which it can be too much. A little can be a nice addition, but too much can mask the rest of the wine. But how much is too much? Trust your Pal, right?
February 13, 2008

Brandon B
Oak Monster is no good.
February 13, 2008

dz
Balance is the key as with everything, too much of anything(such as sugar,alcohol,lack of acidity)is a turnoff but how boring would wine be without any oak barrels. When the primary flavor is charred vanilla that’s not good but winery’s that charge extra for not using oak are ripping us off. Variety is fun, sometimes you want a chardonnay that tastes like buttered popcorn.
February 13, 2008

Sean
Gary,
I had the Grapes of Roth after the Giants won the SuperBowl and you are waaaaay off on this one. GofR rocks.
February 13, 2008

Marcus Mendelson
Gotta say the whole oak monster thing isn’t a yes or no, but rather a spectrum. It doesn’t piss me off, but it is kind of obnoxious. I like tasting it, but the dominance needs to be checked. Monsters are fine as long as they aren’t all there is.
Also thank you, I have now after watching this show become curious and aware of the presence of oak in wine and am now much more adept in picking it up and analyzing it!
February 13, 2008

Kristen
QOTD: When there is so much oak that you have to call it a monster then I am totally against it; however, if the oak is subtle and well integrated then it can be quite pleasing.
February 13, 2008

Greg B
Big G, Good one Bro. You must have done a few in a row. Breaking glasses and dissin the Oak Monster yet again. You guess it…..

QOTD: “Oak Monster in 08″
February 13, 2008

Tstank
QOTD: I am down with a little oak monster. But Mr Oak Monster is that friend you don’t like to hang out with alone because he doesn’t have any substance.
February 13, 2008

Dale Cruse
Why is Gary wearing the same shirt three days in a row?

QOTD: No.

LOVE Vivian!
February 13, 2008

EvanR
QOTD: I like a little bit of oak, but I hate a lot of it.
February 13, 2008

BobbyTiger
I’m an independent….which means I can”t make up my mind.
February 13, 2008

Garrett C.
Gary, I don’t think you can be 100% for or against the oak monster all the time. Like any component of wine (pH, TA, RS, alcohol…whichever), oak works as long as it’s in balance with everything else. There are some wines out there that are loaded with oak, and it works out fine, but if you want to throw your, say, Sauv Blanc in new American for a few years and expect it to be nice and balanced…well..you can forget about that.
I vote FOR the oak monster on the following condition–he’s locked up in his cage or yard or wherever you want to keep the big fella where he can’t hurt anyone. He can run around and do his thing and you know he’s there, but he’ll never break out and come after you!
February 13, 2008

Mandy
New American oak, small barrels, really icky for me. If I wanted to chew on popsicle sticks I’d go to the freezer section of the supermarket.
French oak is much better.
My fave is when wine is fermented or aged in the big barrels so it is just subtly influenced by the wood. I like the softness this process gives a wine over a red that is done in all stainless steal
February 13, 2008

canadapete
qotd. No. Highly offended by obvious oak, don’t mind tiny hints of it way way in the bottom of the bottle hiding out.
February 13, 2008

Dale Cruse
I interviewed Gary at this past weekend’s Boston Wine Expo. Check out the article, which is full of info he’s never revealed before! http://bostonist.com/2008/02/13/gary_vaynerchuk.php
February 13, 2008

dz
Merlot is a bargain hunters delight these days. I enjoy them as long as I don’t put them up against a Cab. or something more complex. Costco has a good $10 Napa Merlot sourced from cooler micro-climates and the Markham Merlot I’ve enjoyed since the ‘95 vintage and it still costs about the same as then. They may be simple black cherry but they are delicious. How about a large Merlot smackdown show under $20. This seems to be the best place to find value domestically.
February 13, 2008

Nick A.
Gary, I love when you pour like an animal into the big ass glass. Anybody else getting tired of the new born baby intros/outros? Yeah they’re cute, but come on!!
February 13, 2008

brorjace
QOTD: Generally speaking, I’m against over-oaking of wine. I’d much rather a minimal or no use of oak than too much. In Bourbon however, I adore wood.
February 13, 2008

Robert Howells
Too much oak is like a movie relying heavy on special fx because it lacks substance.
February 13, 2008

Run PMC
Not a big oak fan, agree is masks a wines character.
February 13, 2008

daWineGuy
LOVE THE OAK!!!!
February 13, 2008

chenrys
We’re not spending that much on Merlot. Fortunately we’ve found one we really like that runs between $11-14 depending on the store.

QOTD: I’m not a fan of the Oak Monster. Carl is undecided.
February 13, 2008

RichE
Vivian is really getting it done…
We all need could learm and follow in her footsteps.
Come on Vaniacs, work your PAL.

GV, enough with that shirt, a little bit ripe from here.
I think I getting a little burnt underpit overdones with the merLOT.

QOTD:
A little oak is always fine…. No oak is always fine…..
BUT THE OAK MONSTER IS JUST WAY TO SCARY FOR ME !
February 13, 2008

Triple_J
Oak is good when it is well-integrated with the wine. I like the flavors that it induces (gotta love that punch of vanilla on top of a big spanish red). But when it is overbearing, I have to pour it out. I guess that’s a no.
February 13, 2008

dp
I’d respect Gary a LOT more if he’d drop the potty mouth….
February 13, 2008

Cliff S
1 vote against the Oak Monster !
February 13, 2008

italianwinelover
Vivian is great! Can’t wait to see her next installment.

Have you changed recently?????

QOTD: A baby oak monster is fine, but no oak monster is the best!!! I have too many nightmare about the OAK MONSTER invading by wine stash! He terrifies me!
February 13, 2008

Ben from South Australia
3 Wine but 6 corks on the table. Ha Ha
February 13, 2008

Gee
Balance. It’s all about balance. No doubt oak can add interesting nuances to the nose, can add complexity. But it should NEVER dominate. Good fruit doesn’t demand more oak as many new world wine makers have tried to do in an effort to make their wines more BOLD. Bold without balance is bad. Balance that happens to be bold is fantastic.
February 13, 2008

JonE
Bordeaux strikes again.

QOTD: I’m Switzerland on the oak. It is inherantly the right of the winemaker(s) to do as they please. One can only really suppose what oak masquerades, without having tasted a base pre-oak aging. On the other side of the coin stainless steel and foudres are not the end all be all in wine. Too much speculation is placed on what could have been. I like good, with or without the monster.
February 13, 2008

Tom
Balance is key. I can enjoy it in chards prefer the butter but can enjoy some oak. Same with in the reds, oak can’t overwhelm my new world fruits!
February 13, 2008

winelover4ever
Like everything….balance is the magic key…..in other words a little bit of the oak naturally adquired in the process is OK, but a lot of oak is definitaly bothering and hiding maybe a beautiful fruit in the final product that will have to live with that monster most likely mascaring what could’ve had the thunder……whether you like it or not.
February 13, 2008

Michelle R
QOTD: I agree with another person here that oak enjoyment should be put on a spectrum rather than just be a yes or no. Sometimes I love a little oak but I don’t like when wines get carried away with it!

I was just happy it wasn’t the big-ass glass that broke!
February 13, 2008

Danny C
QOTD: I vote no Oak Monster!!!!!!!! NONE OF THAT GUY!!!

Gary,

Question. Is there a difference between the Oak Monster and when you feel like your drinking a liquified cedar closet? I had Leal Vineyards “The Carnival” Meritage and I thought I was drinking cedar juice! No good…Is there a difference?
February 13, 2008

Dan. M.
Against papa oak monster, ambivalent on mamma oak monster, but OK with the baby oak monster.
February 13, 2008

TJB
Not an over-oaked fan.
February 13, 2008

thefanjestic
Baby was cute just like last time. Fun episode – really quick, but fun.

Qotd: Oak Monster – NO. Baby Vanilla Oak Monster – Yes!
February 13, 2008

JC
QOTD: Everything in moderation. Balance is the objective.
February 13, 2008

Dominus
I have found very few Merlots I like though I must say my first experience with wine included Merlot in a small restaurant some years ago in Venice. Unless one can get their hands on a Paloma, I’m guessing there’s not much out there without having a Bordeaux blend.

QOTD: I vote “no” to the Oak Monster and Obama. Oops, got real political.
February 13, 2008

TROC
You and that Oak Monster. Why don’t you turn on the light and you’ll see its not a monster at all, scarety cat.
February 13, 2008

Vette Tony
QOTD: Hate overd-oaked wine but love it when done right.
February 13, 2008

Scott EJ
Good to see the ol’ friend Merlot back for a show. I went to a big dinner last weekend w/a fixed pairing and the lone merlot took the no. 1 spot of the 6 we were served.

QOTD: I’m undecided on the OM. Some days I’m a fan, some days I’m not. I can tell you that the one varietal that I like it least in is Chardonay. If it’s an over-oaked Chard. I get an instant headache and pretty much move on to something else right then. However, a nice integrated, ballanced Cab. Sauv. with a touch of oak is killer to my pal.

So, bottom line: wishy-washy/undecided.
February 13, 2008

Michel Dugas
Well… We don’t (wife and me) don’t like Oak in french you would see, “on haÃ¯t caÂ¨”

But when it’s well balanced, it’s a plus

MD
February 13, 2008

Deano
Gary good episode I do have to say i lover Merlot.

QOTD:
-Not really a fan of the oak monster.
February 13, 2008

Harley Stan
QOTD- I am voting against the Oak Monster aaaarrrrrrhhhhhhh
February 13, 2008

Kristen
Thanks for the episode today GV. It’s been a rollercoaster day, glad to have another new episode to see! How was I not surprised that Rolland’s wine was over oaked? I’m sure it was well micro-oxygenated as well.

And Vivian, excellent job on training your pal!

QOTD: MD, je suis d’accord, “on haÃ¯t Ã§a!” Yeah, I’d have to say, no to oak MONSTER, sometimes yes to well integrated and subtle oak. Vanilla and caramel are good. However, I find that Slovenian oak scares me more.
February 13, 2008

Nickyb85
Vote NO on Proposition 04-K:The presence of oak monster in wine act of 2008.
February 13, 2008

JordanW
I’ve never been really offended by the Oak, but maybe I just write the wine off completely if they overdo it. Oh well, eventually the market will decide and I’ll know which wineries to avoid.
February 13, 2008

dp
Does anyone know what kind of Glass is the “Big Ass Glass”?
February 13, 2008

Blueberto
The Oak Monster will not enter my house. The little bit of oak is ok though under the right circumstances.
February 13, 2008

Jon Martinez
I must say I am not a fan of the oak monster in any form. But it will be interesting what the wine will be like when it has aged and that oakiness has gone away. Who knows it may be a stunner in 10 years. A really great Merlot from Washington State that I tried was the 2005 Amavi. I had it at a restaurant. The price point is about half of the others.
February 13, 2008

Grape Expectations
I feel your pain about the broken glass, GV. It was a Vayniac glass, wasn’t it? I broke my Seattle Vayniac glass a couple of days after I got it. Made me sad.

Way ta go, Vivian! We are learning so much from you.

QOTD: With oak, like most things in life, moderation is the key. As long as it knows its place and plays well with others it’s okay. But in its bully-boy monster persona it’s hard to live with. So that would be a vote against from me.
February 13, 2008

Oregon Jim
Qotd – Oak good, Over-oak bad. Over-oaking in reds just tastes like biting into a piece of wood that sucks all the other flavors of the wine away.

When tasting from vats at a winery you see the complexity that oak adds to most fine wines, however it takes many good decisions as to the amount of new oak, the type of oak, and the time in oak barrels to come out with a good result.
February 13, 2008

kaybee
QoTd
I love the vanilla, but no Oak Monster!
February 13, 2008

Scott S.
Gary,
QOTD: Against the oak. The Cali wine makers need to spend some time in Bordeaux. You would think they could figure it out!. Oak treatment is an Art, not to be applied with a bulldozer!

Ok man, now some advice. I have been watching the show from day 1 so you know I love you. Please try to be a little respectful with wasting wine. Your not getting the desired impact anymore. Really no reason to do this. You tell us all the time from where you came and struggle your family had. Put that thought in your head when you are wasteful. I can laugh at everything you do but your over the wire on this one!
February 13, 2008

mikey lennon
Well if we are being political and can only choose one side. I would say against the oak monster. Better to have a wine with no oak and able to show its other characteristics than having an over-oaked wine.
February 13, 2008

Hugh
YET ANOTHER JAY MILLER OVER-RATED (OR GV UNDER-RATED) EFFORT….
I like the oak monster, when he’s “on a leash”
That viv is so cute, the video left me wondering….what is the flavor profile of mom’s finger?? I guess that depends……
February 13, 2008

Kev and Ams
QOTD: Against Oam-Monster, Pro Vivian.
February 13, 2008

Lev M
QOTD: oak should play a supporting role (if at all). Long ago when they started making wine, it was probably a lot harder to make new barrels all the time so they were probably recycled a lot. I am sure that older wines had no oak monster. Wood was used because we didnt have stainless steel…I dont think it was ever intended for oak to become a prominent flavor.
If you look at wine, the only other ingredient besides grapes is oak. It seems like when people dont stand behind their harvest, they will resort to oaking it. I sure hope us vayniacs can change that mindset. I know plenty of people who are used to drinking oak monster wines.
I also dont know if anyone has done research on this, but from my experience, heavily oaked wines make me sick sometimes. Maybe its got something to do with the chemicals in the wood?
February 13, 2008

Mikie C
No to the over-oak monster. No need for it in excess, since it does cover up many other qualities the wine should be able to express on it’s own. It’s kind of like a “helicopter parent” who never let’s their child speak on their own – a mom or dad who doesn’t trust the kid to say something meaningful…
February 13, 2008

Sassodoro
QOTD. When the oak is monstrous, no I don’t like it. But a touch of oak can be very nice. It’s all about balance.
February 13, 2008

J Crazy
QOTD: I vote “nay” for El Senor De La Monstera Del Oak. Little baby Oakitos are cool. The always elegant Madame Oak L’oak is rockin’ but when such is the oak that we need Prof. X to come in and manage his mutations we have something that is not very pleasant. Like life, it’s all about balance baby.
February 13, 2008

farmer jim
sometimes I get the craving for a little oak… a little oak…. the oak monsters baby bro
February 13, 2008

Clifford
If the Oak Monster wins this election, I’m leaving this country!

Sincerely,
Alec Baldwin
February 13, 2008

Marshall
QOTD:I hate the oak monster.
February 13, 2008

mark
i actually love the oak !!! tastes great !!
February 13, 2008

GoldensGirl
QOTD: Sorry. Too clueless to know the answer to this one.

Would like to say that I’m in the camp that thinks you’re wasting wine needlessly when you pour and toss. Way too much effort goes into growing the grapes and making the wine to dump the stuff (even in jest) unless it’s crap. Wine is a slow and thoughtful drink that doesn’t deserve to be treated as a “who cares?” disposable commodity. Just asking you to respect the wine the way we respect you. No offense.
February 13, 2008

F.
Nothing against the Oak monster, particularly…

but shattering small glasses with big-ass glasses is really cool!
February 13, 2008

TonyStro
Altho I appreciate a LITTLE oak, I also feel the presence of indicates the winemakers’ skepticism as to the quality of their effort. It’s like a girl with tons of makeup, she’s hiding something!
February 13, 2008

Glenn
Hey you jerk, why are you wasting so much wine?

No fan of the OM here and thank you for reminding me why I dislike Merlot
February 13, 2008

SGoodwin
Vote “no” on the oak monster.
Vote “yes” on the big-ass glass.
And, unfortunately, I have to vote “no” on Vivian. Cute as all get-out but not sure how it qualifies as “spreading the thunder”!
February 13, 2008

pawncop
Not a huge fan of the OM, I think some oak is good too much not so good. You can waste as much wine as you wnat, ain’t my wine.

Love the palate training of Vivian.
February 13, 2008

cumpari
QOTD: Just say no to the Oak Monster! Ah, I guess the Reagans were good for something!

GV: Do you think sometimes you might consider wines that are not only built to last, but should laid down before being popped? I’ve not tried the Pedestal, but I do wonder if that is a goal of the winemaker(s) on that project. I have tried the 04 Chester/Kidder last winter and it was barely drinkable (killer tannins)…definitely needed some more time to settle down. Just a thought, mang.
February 13, 2008

ryang
QOTD: Oak monster bad. I’m almost hyper sensitive to the oak monster. as soon as i get a hint of it I’m annoyed and it puts me in a bad mindset. I have to make a point to keep my mind open as i drink the wine.
February 13, 2008

FJDR
QOTD: I’m still figuring out my feelings about the OM. Need to drink more wine!
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.
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

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

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

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

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

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

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

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

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

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

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

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

Drewine
Against any over 3′ 10″.
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

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

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

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

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

JimChem
Oak in moderation is OK.

Jim
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

organicmexican
Two votes against the oak monster…..sorry but we dont vote oak!
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

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

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

pete c
Vote no to the oak monster. Too bad about the glass.
February 13, 2008

steve
Hey GV, HAAAATE THE OAK MONSTER!! AND QUIT WASTING WINE
February 13, 2008

Phil M'Glassup
After my triumphant apparance on freewinelibray.com,, this now-former lurker makes his debu on the big board.
I just wanted to commend the gang here for their mostly-nuanced response to the oak issue, evidence that we can see the forest for the trees.
Let’s face it, unhip as the choice may be, there are times when there’s nothing better than a nice oaky Cali chard. Same’s true for a big, bold, oaky cab. Flavors like these are not subtle but, anti-Parkerites be damned, sometimes they just hit the spot.
Of course, other times (and dinner choices) demand more subtlety, grace and finesse. As so many have noted earlier, it’s all a matter of balance, Fruit and tannen can just as easily fall out of flavour balance as oak. And I’ve seen those inox wines fall as astringetly unbalanced as any wood-lden wine.
So in this instance, I applaud the wisdom and good sense of the crowd. Wanna change the wine world? Drink a tree every once in a while.
As this is my first note, permit me a couple or three other thing:
First of all, that baby was adorable.
Even more adorable and appealing on a whole bunch more adult levels is a certain Ms. Jen Pipes. I was amazed at the comments for her show. I mean most ya’ all were yappin’ about the pappy. I mean, charming old gentleman and all buy yeeesh!!!!!!! HOT GIRL THERE!
(And since she declares herself above a fan, I’d gladly show Ms. Pipes my own personal Oak Monster but that would be unseemly)
Finally, the broken glass puts me in mind of some wise counsel concerning a well-known Jewish matrimonail custom.
Boychiks, if you’re getting married and your shayna maidele makes you break the wineglass with yoru bare feet, get out from under the chuppa IMMEDIATELY!!!!!!!
February 13, 2008

Marc Bienvenue
wouachhhh i hate oak monster…it’s kill the taste.
February 13, 2008

BobMac
I like the Oak Monster. And the Cookie Monster.
February 13, 2008

Rice
QOTD: I’m starting to hate him… he’s crept into all my hi-$ Napa bottles or my palette is changing over the years. I had to give away all my Stag’s Leaps to my friends… they love when my tastes change

I’m gonna try my 2006 Bitch grenache from Australia tonight… stainless steel, no oak monster threatening the Bitch. (only new world people Google it please)
February 13, 2008

Harry Foster
Years ago I was in love with the Oak Monster. However, having experienced many different wines these days, and going back and tasting those wines I used to love, I find that I am not found of the Oak Monster these days. Sorry Gary, I suspect that it is more that my taste has matured versus watching your show. Don’t get me wrong–I love your show and watch it ever day!
February 13, 2008

Little Jonny H
You know, when I first started drinking wine I liked heavily oaked red, but I think my affinity for this flavor was due to my excitement about tasting more than just black or red fruit in (red) wine! I wonder if a lot of folks who are new to wine or casual wine drinkers are caught up in this same phenomenon -mostly enjoying the fact that they can drink something that tastes like the edge of a chainsaw blade and KNOW that is what they ’should’ be tasting!

Additionally, you’ve got to remember that there are STRONG differences in folks’ phenotypic abilities to taste food, drink, or even a rubber elephant. Most super-tasters probably hate reds due to tannins overpowering their sensitive palate, while those with poor tasting abilities (low taste bud density/count) probably don’t have the capacity to taste second or third tier flavors at all. Of course, olfactory system (the sniffy sniffer) picks up a lot neat flavors on the profile, but the taste buds are undoubtedly an integral part of picking up the body, presentation, polish of a wine. Surely, no single winery can please all of these folks!!!

QOTD: I despise the Oak Monster. In fact, I cut down all the oak trees on my property just so that they would never be used in wine barrels!!! -j/k I love oak trees, but the oak monster only belongs in my bourbon and Tenn whiskies.

The Oak Monster just ruined my Cline Zinfandel
February 13, 2008

CoolHandLuke
I haven’t had an oak monster experience so I can’t vote.

But I tried two new wines this week and enjoyed both. Soquel 05 trinity from the Santa Cruz Mtns a merlot

and an Albarino from Tangent in the Edna Valley. I could smell that wine all day. beautiful
February 13, 2008

JR
The OM can be useful, some flavors can come through, the vanilla and toasty oak really do work with some wines.
February 13, 2008

Grapedigger
Not a fan of the Oak monster! I do not like artificial flavors into my wine, period! Cheers!
February 13, 2008

Vinsant
Against the Oak Monster, let that WA fruit shine through!
February 13, 2008

Phil M'Glassup
One other note for those Mondovino-philes who are into hatin’ on M.Rolland.
I had the ‘00 Chat Fontenil Fronsac from what I believe is Michel’s own estate and it was one of the most magical wines I’ve ever tasted. Subtle, fruitly, gently stewed tomatoes kissed with floweres. And this Bordeuax was made of merlot.
Got i at WL for a scant $30. Wish I had more.
February 13, 2008

Alex
I like a little oak. i don’t like when its overwhelming.
February 13, 2008

Graziella
Vivian was so adorable! God Bless. I wanna do that with my kid when I have one someday…
So, I vote against the Oak Monster because every time he is present, I get heart palpitations.
February 13, 2008

bob c
I was looking forward to this segment, cuz after reading the (parts of) Wine Bible by Karen MacNeil, she was very praisy( word ? )of the Long Island merlots and I’ve been trying to get one here locally(upstate ny)and have yet to find one. Last year, on the “niagara wine trail” we were at the Freedom Run Winery, and I was telling the hostess I was really wanting to taste a long island merlot, and she confessed to me that they had gotten thier grapes from long island.. ..So, I bought a bottle. Still haven’t tried it though as I’m waiting to try it with some friends…(everytime we get together, I bring different bottles)last time was a white and red bordeaux I had gotten from the super sale…As far as oakey… I LIKE a little bit of oakiness,, but not the OAK MONSTER….
February 13, 2008

MonkuWino
I vote against the oak monster. But my vote really doesn’t count. It depends on what Gary’s oaktoral college and super delegates decide.
February 13, 2008

PFORTY
QOTD: I have to vote against the oak monster. i like him, don’t mind his policies in small doses, but he gets carried away and takes over far too much for my taste.
February 13, 2008

Douglas
I vote FOR the Oak Monster but only if he (she?, it?) chooses a sensible running mate, someone who will moderate his/her overtendancy to overoak during debates and campaign commercials. Someone, for example, like . . . Vivian.
February 13, 2008

eyezonwine
I’m in the wine biz and when people ask me about an over-oaked wine I do the two hands in the air oak monster scare. People look at me like I’m crazy, love it. After a short explanation people understand, but then actually tell me I’m crazy instead of just giving me a look, love it. Two thumbs down on over-oaking. Changing the wine world one bottle at a time, just as long as it’s not an oak monster.
February 13, 2008

David Mathews
Free the grapes!!!! Lock the Oak Monster away. Long live stainless.

And please, keep rinsing your glass with the first half of the bottle. And Retire that midget glass.

(long time lurker)
February 13, 2008

Daniel
I vote against oak monster, but there are times I can tolerate a little oak.
February 13, 2008

The Original Marc
QOTD: Depends. If his running-mate is Chardonnay, then I’m voting for him (I assume the Oak Monster is masculine?). If his running mate is anyone else, I’m voting against him. For some reason, I like oaky Chards and hate oaky reds.
February 13, 2008

Cookiedds
He’s not a monster……he’s my brother…….
If the wine has intense fruit, a nice acid balance and solid framework of tannins then I often enjoy a good frolick with the Oak Monster, the vanilla creme makes it more decadent. I like it by itself this way, not paired with a meal. There is a time and a place for everything.
February 13, 2008

BW
QOTD – I vote against the Oak Monster unless he is balanced by all other components in the wine. If he’s in balance, he’s not such a monster, he’s a cool dude! He can be big, but if the fruit & the tannins & the structure are big too, then he works out just fine… but I guess that means he’s only a monster when he’s out of balance, & then he’s bad. Like everything else in life … everything in moderation!
February 14, 2008

RB
GV and Vivian,
I can’t tell you how that video takes me back to when my two children were that age….It is a special time…enjoy!!!! Family and wine….and cheese!

GV, can I tell you how intrigued I am with the cab franc….I have to try. I am all about QPR and this looks like a wine that brings the thunder….
thanks….

BTW, the Carm was better than advertised! Thanks!
February 14, 2008

Kdawg
QOTD: gary, count me in as anti-oak montster. When done right Oak can work, but it’s over done way too much and it just ruins wine. Recently I had a chance to taste a Walter Hansel Chard and it was all oak, and all I could think was WTF.

While I’m on it, count me as anti-butter bandit. When are the california chardonnay makers going to learn to end these awful flavors and allow the wonderful flavors that chardonnay can bring out to the forefront
February 14, 2008

CAB
QOTD AGAINST!!!!!!!!!!!!!!!!!!!!!!! the Oak Monster. He makes wine nasty, I think the Oak Monster is
responsible for me giving up wine for so many years.
February 14, 2008

MattyO
great show. my first good experiences with vino were with merlots…fond memories.

QOTD: i vote FOR the oak monster because i have had some good experiences with him, he has been good to me so far so i can’t hate on him.

thanks mott! thanks gary! thanks to everybody just cause you rock!
February 14, 2008

Todd S
I like some oak and some of my favorites had a little. I do not think I have had an over oaked wine. I need to try a decent wine that is over the top to understand my oak tolerance. Does anyone have any recommendations?
February 14, 2008

Dan C.
Yeah I really don’t know if i’ve experienced the oak monster yet …

But when I do I will vote on this topic…

I’ll see you soon oak monster…

Thanks GV.
February 14, 2008

CRZYWinemaker
GV ~ Intersting tasting, seems like the Oak Monster theme continues to be all the rage with the current cult like wines. Maybe I should begin to make a 100% Oak wine with 16% Alc. maybe I could get a 95 point wine rating ??

QOTD: definite pazzz on the Oakey Oakster !!

Keep on keeping on with the T-show, Cheers, Max
February 14, 2008

laurie in VT
Finally caught up w/ the last 5 eps tonight.(!) Vivian rules! Hey, you could have her on as a guest when she’s 21 – after all, you’d only be 44 by then… ; )

QOTD: A little oak goes a long way, in my somewhat limited experience, so no Monster for me.
February 14, 2008

tomfar
The Oak Monster BLOWS! You said it, GV. Great fruit obliterated by $$$ to get Parker points is a major flaw in this business. You don’t need Michael Rolland to pull that move. Anyone can do it.
February 14, 2008

laurie in VT
Holy cow! It’s late and my math is more off than usual! Try only 54 in 21 years…
February 14, 2008

Chateau_plonk
I vote against. I can understand why people like the oak monster, but for me it makes me wonder what was so wrong with the wine that they had to gussie (sp?) it up with a bunch of oak. That being said though, most of my favorite red wines do see some oak (some being the critical word here).
February 14, 2008

DJB
I am completely against the oak monster. I too have found many wines “ruined” by over-oaking.
February 14, 2008

Karl of Packer Nation
oak monster is a dictator, not getting my vote ever.
February 14, 2008

Ben B
so anti oakmonster, particularly when i buy an expensive chardonnay and Oakmonster Ali comes out and beats my ass for 12 rounds… Not cool
February 14, 2008

Kevin
DUDE! Not only are you wasting copious amounts of wine but you’re breaking glasses now! How do you sleep at night? The Ice Wine episode was bad enough…

I vote against the oak monster. If i wanted to taste that much oak I’d skip the whole spending twenty dollars process and go to the park and start chewing on a tree.
February 14, 2008

Dan A
I’ll have to vote against… I used to LOVE the oak monster when I first got into wine about 12 years ago. Now I see it as really annoying. Don’t get me wrong, I still like a little when it’s well integrated.
February 14, 2008

Fiorentina!
The Oak Monster and I are like “Rob & Big”! One day, the Oak Monster and I will be on the cover of a “Good Friends” cereal box smiling back at the world! I know that he can get alittle annoying at times, but who doesn’t? This is exactly what I was trying to tell him last night when we hit the Gaslamp in San Diego…he was hitting the Jack pretty hard and kept asking me, “Why doesn’t Gary like me?” I really didn’t know what to do, so all I could mumble out was, “maybe Gary just doesn’t like trees…” Gary, why no love for my man, the Oak?
February 14, 2008

luvgrapesqueezings
I’m against the oak monster!!!!
February 14, 2008

Ted Striker
OMG!! Vivian is soo freakin’ adorable. I almost forgot what I was going to say about the episode. My sister has the greatest little 5mo. old Wilder, I feel the love!
Torn on the oak monster, atypical for me when it comes to politics, etc., but we enjoy some oak with a side of butter when it comes to our everday chards. Yet, we do really dig some macons and burgundy satellites as ofren as possible. Otherwise, I’ll give the oak doggie a fat p-a-s-s! And I did chew on his his ass a little bit with the ‘03 Pedestal and enjoyed it. I’ve consistantly been happy with duckhorn, shafer, tamarack, and frias, to name a few. And actually, as a good value, the Santa Ema Rsv. merlot from Chile for 8-10 bones is a tastey easy drinker.
BTW! GV- Had a 1949 Rioja -Bodegas Bilbainas recently. Wow, it had been in the deep freeze at Bern’s and it was tremendous. Bit of funk that blew off after a little airing out. great color! and it drank really well. gorgeous, silky texture, still had atouch of fruit and some grip. Oldest vintage I’ve ever had. Was a pre-beat the holiday b-s vday dinner for us. it was great food as well!! – Personal invite- If you’re in the tampa -or florida for that matter- area, give a shout or whathaveyou! I’m sure you’re famaliar with the joint. Really an experience with the right peeps taking care of you and the the wine list is, literally, second to none. That Rioja was in amazing condition and about $35 a half bottle. They have so much incredible old sh*t, and it feels like an old school bordelo with butlers! And the food is world class. And no, I don’t work there. Can’t wait for 408!
February 14, 2008

matthews
the oak monster should pull out of the race
February 14, 2008

thecobalt9
I vote against the Oak Monster, only because, you know, I like the taste of the fruit in most wines. Call me crazy I too prefer women with not a ton of makeup – and I even grew up in NJ!! How’d that happen?!?!
February 14, 2008

Shotinfilm
Don’t hate on the Oak Monster!

Actually, I’m only voting for him because he seems like the underdog.
February 14, 2008

medo
QOTD: The oak monster should work with a pipette and pincer for me…
February 14, 2008

Social Brian
Bar-oak Obama? I guess I’d have to vote against.

I hope I’m not bark-ing up the wrong tree here, but seriously, sometimes the wood is good. (Kahuna, calm down!) A little oak never killed anybody — isn’t oak what they’ve been making barriques out of, for the past, oh, 500 years or so? When it’s gimmicky, yes, it can be a bit much. But sometimes there’s nothing more fun than sinking into a buttery, oakey California chardonnay – chilled way below room temp (sorry, GV). And then again, other times, a crisp Pouilly-Fume aged in stainless steel or concrete hits the spot. So I guess it depends on the mood.

I love my Oak Monster tee. Thanks again, GV!
February 14, 2008

drkucharski
OAK? isn’t that what the HARDWOOD FLOORS in the kitchen are made of?
Isn’t that the ONLY place it belongs.
February 14, 2008

rimarfish
QOTD: i’m totally against the oak monster (although the t-shirt is my favorite)
February 14, 2008

RickD
Oak is best used as a subtle addition – a little hint in the mid palate. Like others – initially enjoyed lots of oakey CA chards – but now I like less and less.
February 14, 2008

YoungDave
QOTD: I’m ONLY ok with the Oak Monster if we hold hands and frolic together (like you and he did in that picture so many episodes ago) through a meadow of flowers and ripe fruit where vegetables grow too, and he “plays nice” and is tame and reserved. If he acts up in ANY way and gets all big and bold, I vote NO on the Monster and shun him from my Pal Party.
February 14, 2008

JoshL
I’m voting FOR the oakmon because 1) hey, I like that stuff when I’m drinking for a buzz, and 2) because when I drink me some old-style ‘nooak’, I need a gauge. It is really all about the research.

Constant research.
February 14, 2008

John W. Taylor
I absolutely, 100%, hate the oak monster. Nothing is more maddening then only mainly smelling and tasting wood , but barely or unable to taste fuit and mineral componets. I view heavily oaked wine as being poorly made, because they are using oak to hide thier flaws. I hate overoaked Chardonnays the most. If I want to taste wood and alcohol, I will drink scotch. When I drink wine I want to taste fruit,vegetable, mineral, tobacco, leather, and ,perhaps chocolate components of various wines. Gary, I love seeing Merlot episodes. I have been on the Merlot bandwagon, since the early 80’s and have never gotten off. I am glad most people do not like Merlots because it has really kept the price down. I have quite an extensive list of cellared Merlots. Gary do a show somtime on just Pomerols.
February 14, 2008

fatdoi
oak monster suck man…….
February 14, 2008

Steve B
QOTD: I vote in favor of the oak monster, because in a well-made wine such as the Pedestal, time will tame him and those oak flavors will blend beautifully with the fruit.

GV, you mentioned that Pedestal is a partnership of Michel Rolland and Allen Shoup. Yes, that’s the business partnership. The winemaking partnership for Pedestal, however, is Michel Rolland and Gilles Nicault. Gilles is the director of winemaking and viticulture for all seven of the Long Shadows wines.

By the way, the ‘05 Pedestal is now available. Maybe a comparison with the ‘04 is in order? Indeed, I’d like to see you make more comparisons on WLTV of different vintages of the same wine.
February 14, 2008

Jeffrey
Off your rocker on the Grapes of Roth bud!

Oak Monster has it’s place, just like anything else.
February 14, 2008

NathanN
I say oak in moderation because it can bring so much to the wine. Love the vanilla flavors it brings to the table. It is wonderful as long as it doesnâ€™t overpower the fruit. I vote for oak.
February 14, 2008

T. Holland
QOTD: I vote against the oak monster. Oak can really enhance a wine, but you should still be able to taste the fruit. When all you can taste is oak, what is the point. I understand some of the mass produced junk out there that uses oak to hide it’s crappy fruit, but when you have great fruit, let it show through. BTW- I consider myself more of a new world fan too.
February 14, 2008

Donna Marie
Love BABY- TASTER Vivian.

QOTD: I’m for a little oak, just not the entire tree.
February 14, 2008

Memphis Mike
I initially voted for the Oak Monster, but now I say stay the course.
February 14, 2008

Johnny2Sheds
QOTD: I vote “no” on the Oak Monster. A little is okay, but I’m not into heavily oaked wines. I’m curious to see how other folks are responding to this. There must be a market for such wines since winemakers continue to produce them. I’m just curious as to how big that market is.
February 14, 2008

Chuckythe2651
I can only vote for the Oak Monster if he’s running for the office of Chardonnay. In Chards heres what I want to taste…I want a big oak steak with a very light covering of butter with a side of green apples, pears, and straw. Other than that the Oak Monster needs to stay away from all other wines!
February 14, 2008

Fred Liu
QOTD:Against, basically. Delicately oaked wines can be interesting, but never wined oaks…

Vivian is so cute. I like her.

I’m just back from my Chinese tradition spring fastival.
Best regards, and break a glass!:)
February 14, 2008

Martin
Here’s another vote against the oak monster. We experienced it last Thanksgiving and thought it was just in the way.
February 14, 2008

Ricky B.
QOTD- The Oak monster is becoming a less and less important part of my life, at this point in time I would have to vote no, but I wouldn’t mind if he was vice president.
February 14, 2008

Jaybird
As long as in does not mask the fruit, it is hard to enjoy a glass of wood. I also want variation, it would be boring if every wine tasted the same. Bottom line is that I am better friends with the Oak Monster the the Barnyard Poop Monster.
February 14, 2008

Susan
Gary- I am all for the oak monster IF and only if it is well balanced and doesn’t ‘take over’ the wine. I do not like drinking straight oak!!!
February 14, 2008

Susan
Gary-Breaking the glass??? Is that good or bad??? Hum……………..:)
February 14, 2008

David
QOTD: I vote no to the Oak Monster, though, if elected, I’m sure he’ll become more moderate, as tends to happen.

On a side note, Vivian is the cutest kid to ever put a sock monkey in their mouths.
February 14, 2008

John Funk
To continue with the makeup analogy… I think sometimes oak can bring out features that might not get as much attention and that can help balance out a wine or make it more interesting. That being said, like we all know… it’s easy to over do. Nothing pisses me off more than when I crack open a bottle, sit down to enjoy a nice glass and start to feel like I just jammed a BBQ cookin’ plank in my mouth. I’m gonna have to go fiddy-fiddy on this one.

Peace from up north (-48C with the wind chill today)… iced wine anyone!?
February 14, 2008

Scottie P
I vote against the Oak monster. I agree, he overshadows thw wine’s better flavors. Oak in proper balance wouldn’t be to bad though.

…who doesn’t love the taste of sock monkey!
February 14, 2008

wayno da wino
Yo Gee, Easy on da Glassware……

QOTD: i do Not like da Oak-Monster ! HASTA LA VISTA, OAK-MONSTER,
BAAAAAAABEEEEEEEEEE !!!!!!!!!!!
February 14, 2008

OregonMike
Just say no to the oak monster! Too often it covers up way too much of the wine and who likes biting down on a big ol hunk of wood anyway?
February 14, 2008

JeffC
QOTD: Oak has it place in the wine world, but needs to be on a leash. I agree with you, I dont much care for over oaked wines that taste like your sucking on wooden plank.
February 14, 2008

Aaron Gonzales
I think oak is important but as for the Oak Monster, perhaps he/she needs a cage with only 1 key.
Aaron
February 14, 2008

MarkR
I have to vote against the oak monster as well because if I want to taste oak I’ll just chew on a piece of oak. Now, I do like the subtle flavors added by oak like the vanilla, and chocolate components, but I just don’t think I was meant to be tasting the actual wood.
February 14, 2008

Panosh
QOTD: Some Oak is good, but not the “MONSTER”.
February 14, 2008

Jeremy Ward
I’ve got to admit, I’m on the proverbial oaken fence. I’m an avid port lover and as such my pal craves the company of the O monster and his tannic sidekick like a teenage girl pines over a member of a boy band. With that being said, I agree with so many other vaniacs that the robustness oak, if left unchecked, can and will over-power the other wonderful aromas and flavors found in other types of wine. To truly cast my vote as yae or nay, I really need to have the question placed into context.

Gary, speaking of port, could you do a show on it. Wouldn’t even have to be vintage…a tasting of a few 10-20 year Tawneys would quench my thirst so to speak!

Keep up the great work and thanks for everything!
February 14, 2008

Kristi
urgh, I hate the oak monster. I grew up in California and it wasn’t until I was exposed to wines from other regions that I realized that I liked red wine. It’s just that wines I was initially exposed to where so over oaked that I couldn’t drink them.
February 14, 2008

Barry
Definitely a vote FOR the Oak Monster. Although I should clarify that I prefer the Oak Soldier – the indispensable guy in the trenches to support, not run the mission.
February 14, 2008

hb
I am soooooooo tired of over-priced, over-oaked Cali wines!

QOTD: NO, I do NOT like the Oak Monster!
February 14, 2008

CrazyManAndy
QOTD: I’m afraid I’ve never run into the oak monster, as I’m pretty new to wine. I’m sure our paths will cross one day…*sound of a shotgun cocking in the background* ;D

Jeremy, Gary has done a show on port (though more would be most welcome). Episode #326.

CMA
February 14, 2008

Achilles Mike
Oak has its place in small doses, but hey, let the grapes speak for them self!
February 14, 2008

BruceP
Not a fan of the oak monster. I like my oak to be aged and used (there are some easy jokes that follow that statement, but I will refrain).
February 14, 2008

JayZee
Vivian rocks once again! Great show. I love when you rant.

QOTD: I certainly am no fan of the oak monster. However, a little bit of the baby oak monster now and again is acceptable, especially if the wine is very well integrated so that you can actually TASTE the fruit.
February 14, 2008

mcount25
With wine, as in life, moderation is key. That being said, Cali is all about excess, whether it be about oak, sun or real estate prices. Not a bad thing every now in then… you know, moderation, even in excess
February 14, 2008

bfrankphoto
Nay on the Oak Monster
February 14, 2008

Carlitos
QOTD. Deffinitelly against the OM! That doesn’t mean wines have to be unoaked. Just that it NEEDS to be used carefully and tastefully.
February 14, 2008

benjaminrorymyers
Ever seen a winery without barrels? I’m afraid the oak monster is here to stay.
February 14, 2008

Cheri B
QOTD; The oak monster scares me. He is like the guy that is waiting around the corner, ready to jump out at you and YELL! I hate when I invite him to dinner, he is like a walking safety pin popping my joy bubble. Go home and take your bottle with you……..
February 14, 2008

benjaminrorymyers
Sideways Part II: A story about two disfunctional men finding happiness while on a road trip quest to battle the oak monster.
February 14, 2008

Tina Smith
qotd-oak monster?? Yuk-nothing gives me a migraine quicker than an over-oaked wine. Most of the Napa Chardonnays are undrinkable for me. One sip, instant headache. Grrrr, cage up the Oak Monster!!
February 14, 2008

ryan
down with oak
February 14, 2008

Joel
walla walla doesn’t bring the thunder again? wow i’m saddened
February 14, 2008

crazy olive
i like to use white oak in furniture/////don’t like the oak monster…..
February 14, 2008

Cliff A
QOTD: WITHOUT A DOUBT – AGAINST THE OAK MONSTER.

THANKS GARY.
February 14, 2008

Brent Marshall
I am With the Oakmonster.

No doubt the oak monster has a time and a place at my table. I don’t know if I have really ever wavered from that – sometimes something a bit lighter is nice – sometimes it is a cold winter day, I am having some steak – and a nice little oaked wine is great. That being said, I can’t think of a time where I have been completely blown over by the oak. Maybe if I had that one that was rough, it might chance my perspective unfavorable. What is the last completely, obnoxiously over-oaked wine you tried (that you stock at WL)? Weird request but always trying to build my â€˜palâ€™…
February 14, 2008

bigmay
QOTD: I’m in favor of the oak monster in small doses. A little vanilla cream on my berries is always welcome.
February 14, 2008

Cyn
QOTD: Wine newbie so I’m not sure if I’ve evver tasted the “Oak Monster” in action…..to be continued…
February 14, 2008

Joshua E.
I’m not sure that I’ve ever had an over-oaked wine, but maybe i’ve just never tasted it. What exactly does a heavily oaked wine taste like exactly?
February 14, 2008

Adam P
Hello good people of the wine world!
I’ve made several posts earlier under names such as “grumpy old man” and somthing danish. Todays show has confirmed my beliefs, and that of Garys favorite diss-movie: Merlot mostly sucks!

I cannot comprehend why Gary continues to favour this grape varietal, and tells people to try new things. The fact – as documented by the redunculus scores of merlot wines given by Gary – is that merlot is a grape not being well handled by most foreign wineries. They tend to be over oaked, to powerfull, almost shiraz-like, bombs, without substance.
Now, whether one agrees with the infamous “no fucking merlot” quote or not, one must acknowledge, that those who claim to understand wine (and there does seem to be experts within every discipline on earth, so why not wine?!) do generelly not approve of merlot outside the east-bank of Bordeaux.

I would really like to hear garys 2-cents about this – preferably via e-mail (don’t want to piss of merlot-lovers – all are entitled to their oppinion) – and hope that he (you Gary!)don’t consider me a lurker – as I have often posted under other names.

From Now on forth, I shall be known as Adam P, and will be posting whenever I am pissed (in the british sence of the word, i.a. being drunk).

QOTD: It’s all about balance! Can the other components justify the amount of new oak? Very often oak is used to mask a flaw, such as lack of concentration of dry matter, acidity…
February 14, 2008

NC Carl
I hate the Oak Monster in White Wine. Not a big fan in reds but I can tolerate it more than some.
February 14, 2008

C
Against…enough said
February 14, 2008

Stan Vasily
NO NO NO Oak MONSTER
February 14, 2008

Sarah
I don’t think that the Grapes of Wroth can claim to have the highest NY wine rating. Rieslings from Dr. Frank have definitely received 92 point scores…some perhaps even higher.
February 14, 2008

ChezJosh
I am staunchly against the Oak Monster. If the Oak Monster did win the election, I would likely have to move to Canada.
February 14, 2008

orchidvet
against
February 14, 2008

DC7
A baby oak monster is OK in some wines.
February 14, 2008

Dick
GREAT EPISODE!! LAST PART…
February 14, 2008

Dick
BIG NEGATIVE FOR THE OAK MONSTER
February 14, 2008

Tom Cameron
QOTD: I enjoy the HINT of oak on the nose, but prefer no strong oak flavor.

Now that I’ve tried a wine aged in stainless steel (thanks to the Boston wine Expo), I can say with certainty that oak does lend something nice to my pal.
February 14, 2008

Randy
I’m not a big fan of the Oak Monster, I do enjoy his younger siblings who often lend a hint of oak and vanilla on reds. I’m totally opposed to the Oak Monster invading my whites and not just the whitey tighties.
February 14, 2008

ronb
Against
February 14, 2008

Andrew Kellner
After the last 2 Merlot episodes it reminds me that I used ot really like a nice Merlot and also understand Miles why he said no f–n Merlot, because of the badly mass produced variety. Time to go ut and give it another try.

QOTD: These days NO OAK…
February 14, 2008

Paulo
No for Oak Monster. Kind of tolerable in small doses on young wines when the fruit still can stand up to it…
February 14, 2008

Tom Nelson
For the oak monster…..I enjoy the taste of oak in my wines. Have you tasted RH Phillips Toasted Head Chardonnay?
February 14, 2008

Dr. Dan
Against the Oak Monster, for the Son of Oak Monster.
February 14, 2008

agentorange
QOTD: Will vote early and often…totally against.

What’s with the all the baby action? Gary, are you and Mott pregnant?

Sorry Lizzie.
February 14, 2008

Karen B.
I am very against the Oak Monster, and I’m so glad not only that someone coined the phrase “Oak Monster,” but that someone feels the same way I do about it. Now…here’s a question for you…for YEARS I drank Chardonnay and Cabernet, almost exclusively, when I drank wine, b/c that’s pretty much all everyone seemed to drink years ago. I’d often end up with awful headaches or hangovers the next day (and I wasn’t drinking more than 2 glasses). I pretty much gave up on wine for a while. Well, I’m convinced it has something to do with the oak. I now stick to Merlot, Pinot Noir, Barberra, Chianti, Pinot Grigio, Sauvignon Blanc, and occastionally Zinfandel, Syrah or Shiraz…pretty much anything except for Chardonnay or Cab. In your opinion, is there a connection between the oak and headaches? And is there a difference between American oak and European oak? I never seem to have a problem with European wines.
February 14, 2008

B-727
I’m with the oak — adds a cool element — but not if it’s monsterish.
February 14, 2008

Blindrules
Gary you missed it on the pedestal. I was surprised you thought that the OM came out on this wine yet thought the 04 Woody artist wasn’t pure OM. BTW I just had a 1/2 bottle of the Woody and while I like it……it’s hot and oaky compared to the pedestal. If you really want to see the OM come out huge try the Walla Walla Vintners 05 Merlot.
February 14, 2008

Stu
QOTD: Vote NO on the Oak Monster
February 14, 2008

Robert
Too many producers use too much new oak in their blends. I applaud Gary for trying to promote the conservative view of oak in the flavor profile.
February 15, 2008

AndrewB
QOTD: I am AGAINST the Oak Monster influence. I cant stand Cali Chards anymore and I support the NO MAKE-UP keepin it real wine makin movement. Peace!
February 15, 2008

tuscanbob
I’m with Nancy Reagan when it comes to the Oak Monster: Just Say No !
February 15, 2008

downtnmark
QOTD: The Oak monster should do a cameo appearance on Sesame Street.

I have found some wines to be quite enjoyable with a little “extra” oak in them. I also find that the oak tends to soften quickly with a little cellar patience. But I agree with Gary: if you have excellent fruit, don’t over oak it. That’s just bad taste.

Good thing you weren’t using a half-bottle with the big-ass-glass!
February 15, 2008

Troytee
The Oak Monster and the Butter Bandit, a tough president and VP ticket. Over oaking sucks. What would the Smart wine drinks of Americsa say?
February 15, 2008

Troytee
They would say learn how to type and spell. Sorry
February 15, 2008

dave from Osaka (thunderball)
Hmmm…the oak monster. I don’t really like it but I can appreciate it as a step to finding out what kinds of wines you like or don’t like. I think everyone needs to take that journey through the oak forest and find their way out the other side (leaving behind those who wish to stay and frolic about in the forest forever). As William Blake said:

You never know what is enough unless you know what is more than enough.

One question though, when does oak become cedar? The cedar box we get in wine (which I love) is that also from oak barrels? Is there any middle ground between cedar and oak?
February 15, 2008

Ivan C.
Against the oak monster. Like some have said before, a little oak goes a long way; more is not always more.
February 15, 2008

Isaac
I havent bought a wine that was oakie…so im not sure what your talking about..i will buy one this weekend to see whats up and if i like oak or not!
February 15, 2008

Swedish T
Im voting against the Oak monster but IÂ´m very aware of the great impact oak has on wine…ItÂ´s necessary for a lot and lots of wine. But the monster can stay home in the woods.

How about a episode on barrel aging. Take the same style of wine and taste three different style of cask aging. Like 225 l. french barrique vs. 325 l. american barrique vs. big as bottis or 300 l. hogshead or american vs french vs. slovenian oak…could be interesting.

Cheers

Swedish T
February 15, 2008

Salvatore
A Giant ” Down with the Oak Monster ! !!!!!

Gary ! Have you ever had an Oily Oak Monster ?????

We made home made wine and added french oak chips……… Yuk !

It was like new motor oil and oak…… Could not have been any worst!!
February 15, 2008

Svante Adermark
QOTD: I am against that wooden freak!
February 15, 2008

Saint
Oak adds another layer of complexity to a nice wine and is quite valuable in completing or further developing the aroma/bouquet and flavor profile. There obviously is a distinction to be made between additional complexity and a particle board sandwich, and some wines do go to far, but on balance, I enjoy some oak.
February 15, 2008

Dan Schmid
I’m with you, GV. I’m not a fan of the Oak Monster.
February 15, 2008

Karl Laczko
That was your Vayniac glass wasn’t it? :~

QOTD – I think I’m against the oak monster, but I’m not sure I’ve had a really monstrous one yet.

Nice end video!
February 15, 2008

RANDI
Im so against the Oak Monster I check under my bed every night before I turn off the lights!!!!!! I bet Vivian does the same!
February 15, 2008

Redmeat
I used to really like Chardonnay……but that was in France(Navy Days),,,,,but with Oak you go from Chablis….to California Wood Grape….

NO OAK!
February 15, 2008

Tippy
When good fruit is involved, I am definitely a hater of the oak monster. With that being said, I think that a wine maker sometimes should amp up the oak to make the wine palatable when not blessed with high quality fruit.
February 15, 2008

Donna Watson
I’m sorry, what was the question? I got all wrapped up in Vivienne. What a doll.
February 15, 2008

Christian
Against the Oak Monster overall, don’t mind it if it’s subtle
February 15, 2008

Lawrence Leichtman
Cute video at the end. Gary, you made the case for old world wines all too well.
No Oak Monster for me!!!!!!!!!
February 15, 2008

Mr.Ambassador
Wow, it was disappointing to see your take on the Pedestal; I have a bottle which I was saving and was pretty hopeful based on the region and the great press. When I do sample it I’ll have to compare what my “pal” and yours have to say…

Overall not a fan of the “oak”, particularly in white wines. That being said I do like some of the complexity it can bring to reds if it doesn’t become THE major flavor component.
February 15, 2008

Valerie
QOTD: I’m not sure if I have become knowledgeable enough to determine the oak monster…but I used to love new world australian and californian wines so I probably am voting for the oak monster…but I’m not sure…
February 15, 2008

hermitaged
Gary I post about once a month. Does that make me a lurker or just lazy? Ok, so the “OM” is something we all love to hate, but I’ll go out on a limb and say when kept in its cage, the Monster can really do some great things for a wine. It’s when the Monster is left to run loose and out of control that scary things happen. That Becot is a great example; it’s got to see a fair share of new French oak, it’s just all kept under control. My beef with the OM is really that heavy oak tastes the same in every wine – I’m not necessarily opposed to ridiculous over-oaked reds/whites, but I’m sure not going to spend much for them – who can taste the difference?
February 15, 2008

patrick hill
thats one big cork !,i liked the longbord rr valley dakine vineyard ,about 15 bones
February 15, 2008

Doug
I have found that when I first started on red wines I really enjoyed the oak monster, however as time has passed I find I am enjoying more subtle levels of oak. But I still do like to have the oak flavour in red wine. Don’t like it in whites.

Great show by the way.
February 15, 2008

Grapedigger
Here is an interesting oak quote which I totally agree with:
“Oak in wine should be like a ghost. You sense its presence, but you don’t actually perceive it.” â€“ Pierre Seillan, Vigneron
February 15, 2008

Mick Pegg
I am really fond of the oak monster! So when you talk about the oak monster my ears perk up!!!
February 15, 2008

Eli
I don’t like the oak monster. It makes wines taste more like a product — its consistent every time. I like it when a wine surprises me.
February 15, 2008

sev
Cool show! After Sideways I heard a lot of comments about merlot, but merlot is in some of the best wines in the world. I am also from Long Island so it was fun to see you do one of the local wines, although a highly overrated, overpriced one.

QOTD: Definitely against the oak monster. To me, over-oaked wine smells too much like bourbon, and that is not a good thing in my opinion. I guess it would have to be American oak in that case because that is the only kind of oak used in bourbon. brand new American oak. Not sure what flavors/aromas too much French oak impart.
February 16, 2008

LudwigVan
QOTD: Against!
February 16, 2008

Bill
QOTD: If the oak monster was Frankenstein, I’d be in with the villagers holding the pitch forks. AGAINST!
February 16, 2008

Ohio Bruce
For, within reason. Why else would we use oak barrels?
February 16, 2008

The Adam Bomb
QOTD: I agree some oak can be a nice, but overall I’m against the Oak Monster.
February 16, 2008

Quoc
Love Vivian!

QOTD: Don’t like oak. Don’t like the monster.
February 16, 2008

Boston Chris
STAY AWAY OAK!!! Bring the fruit…lots of fruit….bring it heavy and hard….I love it.
February 16, 2008

WinÃ˜
Against monstrous oak for sure.
February 16, 2008

Canadian Chris
QOTD: dig the oak monster when he’s playing nicely, but when all you get is vanilla cream puffs and a dash of fruit, I get a little crazy too.
February 16, 2008

Blake
QOTD: Not a big Oak fan…but subtle oak in my opinion is necessary to make a wine taste complete.
February 16, 2008

Paul
Loved the video, I bet GV was training his palate at that age. I started too late, so now I have to catch up. Oak in red wine is not so bad, but prefer whites without the monster.
February 17, 2008

DARREL LAS VEGAS
The OAK thing lay of it !

LOVE THE OAK ,breeding a bunch of H-C V-nagnacs
February 17, 2008

JerZGeo
Davie Hogan was the kid in “stand by me.”
February 17, 2008

David M Roberts
I’m afraid of the Oak Monster. He needs to go back to throwing apples at Dorothy in that Oz film…
February 17, 2008

JÃ¸rn Idar
QOTD: The monster is there, and if it is, it’s ok.. Don’t love the monster, don’t hate it
February 17, 2008

GalvezGuy
Against the Oak Monster. Sometimes it works, but overoaking more often than not can ruin a really good wine.
February 17, 2008

Wine Lover Jen
Hi Gary…
My boyfriend got me hooked on WLTV and I am an iTunes lurker. This is my first post, ever. I am not a fan of the Oak Monster…it bothers me when he really ruins a Chard that I’ve never tried before.
Jen
February 17, 2008

kenny
Too much oak is like artificial sweetener. Artificial!
February 18, 2008

bundydb
Not too big on the Oak…. Grew up helping my dad in the shop building things on the weekends and such so every once in a while I’d get a mouth full of saw dust, lol. Didn’t like it then and I don’t care for it now.

Glad you are keeping the Thunder Rolling!!
February 18, 2008

NADINE
Too bad for the excess oak … it kills the wine. I am definately not for the oak,
February 18, 2008

Philip
I really have split feelings on oak…

I loved the recommendation on the Four Vines “Naked” Chardonnay recommendation back in episode #289 as those styles I’ve always felt were susceptible to hitting you over the head with the oak to the detriment of everything else going on. That actually started getting me back into some of the whites I haven’t been anxious to try in a while.

Some of the heartier reds (which I admit is the majority of my consumption) can stand up to much heavier uses of the Oak Monster and he can be a very welcome friend when everything else in the wine can stand up to him and punch him back in the nose if he starts to get a bit unruly.

The Oak Monster is just one of those friends that thinks he’s being subtle when he really isn’t. Since he doesn’t do subtle you cannot hint at when he’s getting out of control you just have to tell him “dude, you’ve crossed the line!” Up till that line, though, he’s a lot of fun to be with.
February 18, 2008

plonkdumper
Nay on the Oakmonster. Understand how/why people are so easily seduced by it – sweet and warm and soft – it just GETS SO OLD! Maybe like once a year when your eating raw grizzly bear or something, on a mountain… it does goes well with campfires. But c’mon! Are you into wine or Oak-aid!
February 18, 2008

Dana
oak is ok, like most things, in moderation. not ok when it is dominant.
February 18, 2008

Adam
QOTD: For, but it needs to be within reason like anything else, its when things get out of balance that they start to be a problem. It seems like a lot of people are just going with what Gary said, I bet if Gary was the biggest fan of Oak ever, the results of this question would be greatly different.
February 19, 2008

yowens
GV- I went to Napa/Sonoma about a year ago expecting to come back with all sorts of Cab and Chard but found myself liking many of the merlots the best- it is totally under the radar. QOTD: Nay
February 19, 2008

Andy
QOTD—— Can’t go with the Oak MONSTER………. no way G
Keep trying on the Merlots dude .. There are better ones out there..
February 19, 2008

chris the greek
do enjoy a well intergrated bit of oak but when it is

AAAAAAAARRRRRRRRGGGGGGGHHHHHHH!!!!!!!

it bugs me that the good fruit is hidden, all that work to make the wine and then it is hidden,

so have to say against

chris the greek
February 20, 2008

reidk
QOTD: I am becoming less and less tolerant of oak, especially in whites, and “lighter” reds like pinots. Some oak in “heavier” reds like cab based wines is cool.
February 20, 2008

Mason
QOTD: AGAINST over oaking!!!! Bad, bad, Walla Walla!!!
February 21, 2008

wannaBconnoisseur
Love merlot, hate the oak monster!!
February 22, 2008

Ben
Banish the Oak Monster forever!!!.
February 23, 2008

David
no oak no complexity for whites in my book. Split on reds with oak. I like to taste sawdust in my throat after i taste with reds, but don’t like to taste the oak in the beginning or smell it in the bouquet. But good wine is wine you think is good so just my take. love the show.
February 24, 2008

Dan-o
GV – too bad you had a rough day on the Merlittle show. I could not see payinig $56 for a Long Island wine because I don’t roll that way. I could see paying $49 for the Beausejour!

QOTD – I don’t think you realize how political of a question this really is.
There are so many elements and layers to this question.
I am personally not a fan of the Oak Monster as a general rule.
However, it depends on the situation.
When the Oak Monster appears at a rally and is humble and gently makes his point, then I can vote for him.
When he gets on his soap box and rants and raves, then I am really turned off.

Another issue has to do with spousal influence. My wife is a big fan of the Oak Monster and I need to keep peace in the valley. However, because we are free thinkers, there are simply times where we peacefully agree to disagree. In that case, we split the Oak Monster in 2. I take the very small portion in the way of a lightly oaked Chard, and my wife take the majority and sips on her Barossa Valley fruit bomb.
February 26, 2008

Cuse Wino
QOTD- I am voting against oak
February 26, 2008

Andrew
Hi Gary, interesting stuff

QOTD: Why do you have to decide on ‘the monster’ onw way or the other??

Andrew
February 26, 2008

Dr.J
g, just watched this episode. add another term to the lexicon: breaky break. it’s what happened to the little ass glass.
February 26, 2008

Nathan Ohren
Gary — I’ve been a ‘lurker’ for about 3 months now. Love your show. Sorry this is my first comment, but I couldn’t resist your invitation. I actually LOVE the oak monster for chardonnay wines… it took me about 3 weeks to be able to even taste it. I had to do all kinds of tasting comparisons before I really ‘got it.’ Now I like it. But I’m also learning to appreciate not needing the oak in order to enjoy a good wine! Thanks for your help!
February 28, 2008

Josh in Burgundy
Galvez guy hit the nail on the head. I am not against the sublte nuances oak can impart however I am not for over oaking, if I wanted that I would just become a dendrophiliac or something like that. I kid I kid. Anyway I am voting for the third party candidate MOTTSTER!!
March 5, 2008

Andrew
Hate the Oak Monster, but a little Oak Goblin never hurt anybody. Also, love his website.
March 17, 2008

Valentin
I dislike the oak monster, too. But oak in harmony with the wine is fine. Viviane keep up the great work!
March 19, 2008

Elliot Essman
The oak is supposed to help the wine, not drown it. If it qualifies as a monster, I am against it. But there are exceptions: some heavily oaked wines that taste of luscious, expensive oak. I can enjoy this from time to time.
April 10, 2008

MtnCharlie
That was great how you went off on the Oak Monster! The B.A.G. taking out the other wine glass was classic too. I saw that coming.

QOTD: I like the Oak Monster to come for tea, but not stay for dinner.
May 8, 2008

Oakmon's BF
I havenâ€™t responded in a while but obviously I need to respond to this QOTD. I voting for the Oakmon, dah! Someday Iâ€™ll probably have expanded my appreciation of wine flavors enough to back slowly away from the Oakster, but thatâ€™s not where I am now. I presently prefer wines where I can taste the oak. Iâ€™m up to ep #407. In a couple of weeks Iâ€™ll probably be current.
May 8, 2008

Oakmon's BF
Hey, Josh in Burgundy, donâ€™t knock it till youâ€™ve tried it. Anybody read â€œA Melon for Ecstasyâ€ by John Fortune and John Wells? Iâ€™m just kidding. I donâ€™t do anything unusual like that. I just have the wife dress up like a tree and use that oak perfume I bought her.
January 7, 2009

Dessert Wine Nerd
How can you not love Vivian? Thats adorable at a high level. Too bad two of the wines didnt work out today, and dammit for one of them being a Washington wine. I had hopes! QOTD: I can embrace him, but not go rolling down the hill with him. I dont like getting smacked in the face with Hacksaw’s 2×4, either. I mean aside from the point of it hurting, hes not the cleanest wrestler I’ve ever seen. God only knows how dirty that damned thing is from traveling and whatever else he does with it. HOOOOOOOOO!!!!!!!…. and because my mind is wandering: United States, Canada, Mexico, Panama, Haiti, Jamaica, Peru…….
June 14, 2009

Elliott
I’m an Oak Monster Swing voter… I have a hard time with it’s views on Butterscotch and fruit regulation, but I do appreciate some toast in my chard…
October 14, 2009

richardvinifera
QOTD: Generally prefer low oaking, with the exception of classic oak stylers like Rioja and so forth.