Love the Caymus Conundrum, I’ll have to try the 2006 Mer Soleil Chardonnay Silver

QOTD: 70/30 without food.

Bernie,

I agree with you that reading the comments is at least as enjoyable and informative as watching the show.. . . Well . . . almost . . . . sometimes.

Anyway, I enjoy it – seeing everyone’s 2c’s and adding my own. Its what a community is all about.

Thanks again

Just started drinking wine this year….so I haven’t tried a naked chardonnay, but after watching…I think I’ll give it a try (even though I’m friends with the Oak Monster).

QOTD: 90% with food, 10% without

Gary-Trying wines I can afford?WOW!!!!!
🙂

Great episode. Been avoiding the oak monster so now I have something else to try.

QOTD: 90% with food, 10% without.

Great Chardonnay episode. I like both kinds of Chardonnay, but I do prefer the unoaked with food. For just sipping the oaked is fine as long as it is not over the top.

QOTD: 80% food, 20% sipping.

Great Chardonnay episode. I like both kinds of Chardonnay, but I do prefer the unoaked with food. For just sipping the oaked is fine as long as it is not over the top.

QOTD: 80% food, 20% sipping.

Just doing my part…Castle’s are great, just had some yesterday.

85% with/15% without – always seem to be noshing something while having a pour……lots of cheese!

Great episode and very good topic. Thanks for keeping the energy up and still being educational…:)

I got interupted last night and never made it back to watch the show after I had hit the floor with the milk gesture…..that was funny!

Grasshopper

Recently had a beautiful wine from Jamesport Vineyards on the North Fork, 2005 Cox Lane Reserve Chardonnay, very light oak w/ nice balance. I don’t think its available in NYC yet but they tell me soon.

90% without (usually after mtn bike ride or trail run) and 10% with; that is why it is 80% white/20% red now!!!
love wine for what it is; still enjoy with food also.

I haven’t sought out a Chardonay in over a year. But I’ll give it a try again.

80 without, 20 with. Great Episode.

#339! this has to be some kind of record for wltv.

QOTD: I would say 60% with and 40% with out (I crack the bottle to eat it with food and since the wife doesn’t like Red.. most of the time I cork what’s left and put it back in the wine fridge to drink the next day (without food).

QOTD: My best guess is 80-85% with food; 15-20% without. I have too much over malo/oaked chardonnay in my cellar, which I try to drink with no food or with hors d’oeuvres. In 2-3 years these will finally have been consumed. More recently, I have been buying chards with more moderate oak, but I still like a little oak and some smaller percentage of malo (maybe around 50%). I really hate the big oak monsters, but am looking for a fair amount of moderation rather than total abstinence. I am struggling for a meaningful way to express myself, and maybe this is it: I like chardonnay with just enough malo and oak to give it added roundness and complexity without being obvious.

I am pleased to say that I am finding more and more moderation recently in many big name chards that used to be completely over the top. It still amazes me that producers of otherwise great chardonnay deem it necessary to add so much more oak to their best cuvees, and slap a “reserve” label on the bottle. The regular bottlings of many of these top producers is far better balanced and better food wines than their “reserves.”

QotD: It’s about 85% without food.

What a relief it was when I realized it was the Chardonnay that was naked and not you GV.

QOTD: I’d say most of my wine consumption (90%+) is done while eating. It may not always be a full meal. I almost always have some cheese in the house to accompany the wine or some other snacking type food.

QOTD: 35% with meals ? wine comes 1st food is more of an afterthought normally. Restaurant wine lists are grossly over priced for any thing beyond the pedestrian.
– Did you get the JETS bucket back from Conan
– Any upcoming guests Jets planned for the show ? How about a tasting with Mangini

QOTD: 95% with food.

Glad to hear you have sliders in New Jersey. One of my sons went to college in Connecticut and was dissapointed that he could find no White Castles on the east coast.

QOTD: 95% with food.

Glad to hear you have sliders in New Jersey. One of my sons went to college in Connecticut and was dissapointed that he could find no White Castles on the east coast.

GV thanks for another great episode. An brief mention of how olfactory sensations influence and interact with taste perception would be fantastic. Lets here it for the sniffy sniff! A show featuring highly aromatic wines like gewurztraminer may be fun.

Your wine similies consistently do a great job in describing the characteristics, character and personality of wine. Describing how use of oak in wine is ‘like how women use or don’t use makeup’ is fantastic because it will may help people re-consider jumping on a potentially faddish “absolutely no oak never” movement. Personally, I think that no makeup is prettier than clowns stumbling out of a minicooper. Yet many people like to carefully use makeup to accentuate certain features at certain times.
I hope that big segments of the market will not entirely close themselves off to the use of well integrated oak. Yea there are a lot of Bozo Chards out there, and maybe more producers will be more careful with malo and oak.

QOTD: 40% of dinners-Those that I eat at home. I don’t drink wine with dinners at work. When I drink wine on its own at home, after eating dinner at work, I often have a little cheese, bread or meat with wine.

Great show Gary. I can’t wait to give some of these wines a shot.

QOTD: I’d say I’m a 50/50 type guy. I would like to be 80 with / 20 without though.

this

is ridiculous, you know, if all the regular posters just divided their normal posts into 5, we would have had 700!

GOSH DARN IT PEOPLE, YOU MADE ME OUT TO BE A LIAR!

QOTD: 30% with food / 70% without