Comments like the lactic acid flava keep me coming back. Great stuff. 20% w/food, 80% w/o

Well, I drink about 35% with food. 65% with out food! We drink mostly in the evenings after dinner when the day is winding down. We will have some occasionally with dinner.
We are loving the Chards!

QOTD: 95 with, 5 without. Too broke right now to go to tastings.

QOTD: There’s wine consumed before dinner, during and after. I’d say 75% without food–pretzels don’t count. Food has such a MAJOR influence on wine (and vise versa) that I personally classify wines on whether they can be consumed without food. Some wines just shouldn’t be consumed without a balance of food. Others are so delicate that just about any food overwhelms. Then, of course, there are those that can be enjoyed with or w/o food. While I like a little oak in Chardonnay, the oil often leaves a bad aftertaste.

QOTD: 90% w/o food easy. My better half and I work opposite schedules so therte are few meals shared, but we always enjoy the wine.

Nice ep, GV. I am a chardonnay lover. But mostly in its white burgundy personality. Chards were probably amongst the first wines I started drinking. I remember having a california chard (sorry can’t remember vintner) that was soooo buttery I was totally blown away. I’d be interested in tasting that same wine today, (I tasted later vintages and it wasn’t the same) just to compare to how my palate tastes things now.

QOTD: easily 90% with food, maybe more.

QOTD: I usually work till 10-11PM and drink wine by itself after work so I’d say 80% without food and 20% with food. And I’m a Vegetarian, so that limits my steak cabernet pairings, and I don’t like most white wines cause I’m a snob, or cause I just prefer the red/blue/black fruit characteristics over white/yellow/green ones.

QOTD: I usually work till 10-11PM and drink wine by itself after work so I’d say 80% without food and 20% with food. And I’m a Vegetarian, so that limits my steak cabernet pairings, and I don’t like most white wines cause I’m a snob, or cause I just prefer the red/blue/black fruit characteristics over white/yellow/green ones.

actually I do snack a bit on crackers, cheese, pretzles, stuff like that so I’d say 30% with 70% without

BostonBen, great review of the 4 vines zin on cork’d. Lumberjack expo wine, forests disappearing for o/monster, nice reality check!

At least 99% of the time WITH food. It is pretty damn rare for use not to be munching on something. We might not be eating for the entire time we are drinking the wine but for us food and wine are meant to be enjoyed together.

I like it when GV sends out the emails and then follows up with an excellent epiSODE! Well done.

Also I JUST had the Four Vines based on mag review and also that I LOVE their Zinfandel for the price. A steal for those who don’t know about it for the price point.

QOTD: 90 with 10 without. I enjoy opening and tasting before the meal and then during. Always interesting to see the differences.

nice job gary:

Unoaked wines- you’re changing the wine world. I love to drink unoaked wines!

There are no White Castels in SoCal, but I have fallen in love with I and Out Burger since living out on the left coast! Especially paired with ’61 Cheval Blanc!
Joe

wooaaa papayas and perfume sounds like a new t shirt hahaha don`t you think?
great show as always, hoping to see some white wines from sicily!!

QOTD: i think 80% without food and 20 with food.
keep up the good work man!

Hey, Gary, what’s with all the winky-winks?

QOTD: In a perfect (price-no-object) world, “serious” wines 100% with food, non-consequential wine, in a social setting, 100% without food.

In reality, maybe 85% with food, 15% without.

If you make it down to this comment…

just wanted to say I prefer your “over the top” style because it shows passion and, as you say, shooting from the hip and heart. I think part of the reason why Emeril became a star is because he brought passion. There are other ways to learn about wine, but your passion and frankness add value, comedy, and entertainment. I’m amazed that you bring such passion on an almost daily basis, but you must be doing something right to attract thousands of fans. Can’t please everyone, but lots of people like the true you.

Loved the show have been hoping you’d do an unoaked episode for a while. Your “milking” explanation made me die. Can we milk you too?

Would love to see you compare some unoaked Chard’s vs. Burgundy. Can California still win (within a reasonable price point)?

QOTD: I drink wine w/ food around 90% of the time. Maybe only 20% of the time do I really put thought into a food pairing, usually its picking a food that matches the wine I want to drink!

On another note. I’ve noticed a trend lately that EVERY California white I taste has that malolactic fermentation flavor. Pinot Gris? Viognier? It all taste like buttered popcorn and coconut once the oak monster is done with it!

Just had to consult Wikipedia re “slider” â?? I didn’t know that (just a dumb Canuck)!

OTOH, we have a winery here in the Okanagan called The Naked Grape, under whose auspices I learned, a couple of years ago, to stop hating Chardonnay.

Or maybe I should say, we have a winery with a line of grapes titled Naked Grape. Maybe I can Google that…

Or maybe I should say, we have a winery with a line of grapes titled Naked Grape. Maybe I can Google that…

Interesting episode. I have to admit that I have been off the Chardonay bandwagon lately, but did try an unoaked chard at my parents a few months ago that I really enjoyed (can’t remember the name). Going to visit my cousin this weekend & she likes chard, so I will have to find an unoaked bottle & see what everyone thinks.

QOTD: 90 food, 10 w/o.

I tent not to follow trends much and therefore did not drink a huge amount of Chardy in 80’s or joined the ABC crowd now. I have been drinking un-wooded chardys for a good few years and have preferred them over the wooded once (especial at a lower price point). There are quite a few good examples over here in OZ.

QOTD: 80 food, 20 w/o

I’m puting my grain of sand to get to the 700 number.
QOTD: 75 % food and 25 % solo (this 25% is exclusively Vintage Ports)
Thanks again Gary! Great episode!

Im loving the un-oaked, no mallolactic fermentation Chardonnays from Robertson, South Africa…. “Bon Vallon” from Daniel DeWet is agreat example.

Todd S breaks the food w/wine barrier with a mindboggling 24w/76wo. Cheers to a serious wine lover!