how cold are the wines before you taste them? It’s a long way to the last white one.

Gary, thanks for the info on “naked” chardonnay’s. I have enjoyed the 4 Vines a couple of times. I enjoy these chardonnay’s much more than than ones that are all maloed out.
QOTD: I’d have to say 50/50.

GARY great show i loved it. I am going to try to get back on that chard band wagon and stick with the non oak choices out there. You are the man for educating the wine world with your knowledge. I cant wait to get my wristband i will send you a pic as soon as i get one 🙂

QOTD:
-75 percent with food and 25 without food.

QOTD: 60% without food, 40% with.

Good show that needed to be done. I have laid off the Chardonnay because of the oak that most California Chards had. Very exciting what is happening in the world of “naked” wine.

QOTD:60% with food and 40% by itself

And now that we have a link to send pics and what not to, some will be on their way.

My initial post was written before drinking my AM coffee- I know it’s no excuse for an English Major. William Strunk’s ghost is haunting me. Perhaps I should proofread with java.

Pad it up for GV with corrections: An should be a. “Here” should be “here”
Comma after “Yet”. “absolutely no oak never” is non-standard English, “absolutely no oak ever” is standard English.

LETS GO RED SOX!!!!!!

Hey I also goofed on my last post, so how about putting in an “edit” feature to the “Leave A Reply” Box?

QOTD: I’d say 85% without food, and 15% with. That is, time spent drinking while eating vs not eating. Sure, I may pop a bottle before dinner, and eat dinner while drinking the glass, but I only consume 1/2 a glass during that dinner (if it’s at home). Normally I focus on dinner (which usually isn’t too interesting for a bachelor at home), and then go into the main course: the wine. Obviously eating out, or preparing a fancy dinner at home, is a different matter. But usually when I’m drinking wine I’m watching a movie, listening to music, or conversing with friends.

BTW, I swear I’m going to comment every time I hear you pronounce Oregon wrong… usually I provide you a link to Merriam Webster’s pronunciation page, but then my comment gets moderated and no one sees it. We’re going to learn you yet… I would think you’ve been to Oregon at least to visit some vinyards?.. or no? Maybe when you’re out for the ultimate vanyiac contest you’ll get it. 🙂

David

Really strange that the topic of the show fits so well with my current drinking preferences. My wife and I had said for several years that we just didnt like chardonnay. I saw an add for a wine that mentioned it was unoaked and also listed an apple pear flavor profile. We tried it and really liked it! Most of the summer unoaked chard has been our drink of choice.
QOTD: Summer whites I use more as an apertif before a later dinner.

Ok everybody, now copy your earlier posts and post them again. We are half way there!

Great show – very educational. I have gone away from CA Chardonnays because of the heavy oak and butter, but will try some of these naked chards soon.

QOTD: 90% with food, 10% without

Great show – very educational. I have gone away from CA Chardonnays because of the heavy oak and butter, but will try some of these naked chards soon.

QOTD: 90% with food, 10% without

I’m going to go pick up a bottle of the unoaked stuff at BevMo today. Hey Gary, ever think of opening up a Wine Library on the west coast? We could use some down to earth wine sellers out here…

QOTD: I am 90% with food

I now look forward to my first Naked Chardonnay. Very interesting and educational.

QOTD: 90% w/food, 10% by the pool!

Hey Gary,

I forgot to mention that Wine Spectator mentioned the Four Vines when it ran an article on Chardonnays as a 91 pointer in the unoaked part of the article, so I already bought a case from you. It is a good wine but the step change from California’s “all oak” to no oak is a lot for many people. I am confident that we will find a happy medium on the oak, and hope that malolactic fermentation with chardonnays is largely dead. The malolactic calmed down the acid that is now over the top, so it may have a place in the future if restrained.

When are you going to do a homemade wine tasting?????

G-man: You should have done the “naked” show shirtless to give the illusion that you too were naked. 🙂

Before unoaked Chardonnay, we belonged to the ABC club (anything but chardonnay). If we wanted to taste buttered popcorn/toast, we would go make some and eat it.

Love the true expression of the grape without oak, love the acidity and the lower alcohol. We are big foodies and open our wine when we start cooking but really look forward to trying it with the food to see if there is any magic combination that happens. QOTD: Varies with the seasons. 60%W/food-40%W/out most times.

trying to get to the sliders!!!!

I’d say I’m 60% without food and 40% with. Good or bad, I start out drinking with food, but usually end up drinking another 2 glasses between dinner and “lights out”.

I’d say I’m 60% without food and 40% with. Good or bad, I start out drinking with food, but usually end up drinking another 2 glasses between dinner and “lights out”.

So, this is as good a place as any and it may boost the reply numbers for per the email: where in the Boston area is there a really good place to buy wine?

In Minneapolis we have Surdyk’s, wich large selection of wine and knowedgeable staff that is very helpful and low key. One of my sons has moved to Boston and needs a place like that as he is just learning to pick wine on his own, now that he can’t raid my cellar.

So, this is as good a place as any and it may boost the reply numbers for per the email: where in the Boston area is there a really good place to buy wine?

In Minneapolis we have Surdyk’s, wich large selection of wine and knowedgeable staff that is very helpful and low key. One of my sons has moved to Boston and needs a place like that as he is just learning to pick wine on his own, now that he can’t raid my cellar.

And honestly, naked chardonnay is nice, but getting a chardonnay (or white Burgundy) that has just the right amount of oak & ML fermentation is a sublime experience in its own right.

I think that putting the Oak Monster in his place, reducing the naturally occurring amount of alcohol in wines (let’s say that 13% is the “right” amount of ABV to shoot for), and reducing the ML fermentation in Chardonnay are the three big “backlash” movements in the wine world right now.

QOTD – yeah, I’d have to say 60 without/40 with.

Whether you like it or not.