Well, now that I think about it – maybe it is more like 50/50 as of late, or even 60% without and 40% with. I think it helps, when I am trying to “explore” a region/varietal/etc. to taste the wine without food to get the flavor profile locked into memory. Once I am familiar with a wine, then I try to pair it with food.

Well, now that I think about it – maybe it is more like 50/50 as of late, or even 60% without and 40% with. I think it helps, when I am trying to “explore” a region/varietal/etc. to taste the wine without food to get the flavor profile locked into memory. Once I am familiar with a wine, then I try to pair it with food.

Darn I was really hoping there was going to be nudity…

Good idea about telling us the wine ahead of time, I’m looking forward to poppin’ a cork with you and the vayniaks!
QOTD-50/50

90% w/food.

90% w/food.

“and one time at band camp…”

how long are we gonna have to listen to you recount boring stories of your appearance on Conan?!!

hahahahhaaha

nice one today mate.. keep it up!

“and one time at band camp…”

how long are we gonna have to listen to you recount boring stories of your appearance on Conan?!!

hahahahhaaha

nice one today mate.. keep it up!

Gotta say it’s about 99% w/food and Sue is absolutely correct about drinking the rest while preparing. This ep. could not have come at a better time….the wife said we need more whites….yeah!!!!!!

GV: Great show on un-oaked Chards. Glad to see the Four Vines get a thumbs up. They are putting out some nice wines. Thanks for sticking up for us Vayniacks (per yesterdays show). You should set up a steel cage match with the Vayniacks against the Snobs!!!

QOTD: 75% without food and 25% with food.

As a Chablis fan I’m a little confused about oak. Chablis seems not to be oaky but it obviously has been made for hundreds of years. It must have always been in oak barrels. Has the way it’s made been changed in the last decade or so?

QOTD: 90% with food. We drink at least a glass or two with every dinner.

Thank you for doing a show on unoaked chardonnays! I definitely prefer my chardonnay unoaked. Actually NY state has a few good stainless steel chardonnays that I really love. Lenz White Label is a pretty good one for about 12 bucks. Peconic Bay 2005 Steel Fermented Chardonnay is another one that’s a bit pricier at $18.

QOTD: 80% with food, 20% w/o food

Thank you for doing a show on unoaked chardonnays! I definitely prefer my chardonnay unoaked. Actually NY state has a few good stainless steel chardonnays that I really love. Lenz White Label is a pretty good one for about 12 bucks. Peconic Bay 2005 Steel Fermented Chardonnay is another one that’s a bit pricier at $18.

QOTD: 80% with food, 20% w/o food

Great show. I’m definitely going to pick up those wines and yes – I too like woman that wear little, if any, make up!

I agree with Sue: 95% w/food 5% w/out (the 5% is usually consumed while Iâ??m preparing the food).

Oak: Last year I asked a wine grower in Vacquéyras in the Rhône valley whether the wine we were tasting had seen oak. The answer was: The only oak this wine has seen must be the trees planted along the entrance road to the estate!

Keep bringin’ the THUNDER!

Jens from Copenhagen

Make up isn’t always bad. Naked w/makeup could be cool. Is that possible w/chard?

Great ep. The winery I work at just released a stainless-aged chard, and this brought up a lot of talking points I can use in the tasting room.

QOTD: I’d say 70:30 without food:with food

Gary,
Another great episode; unoaked seems to be a new (and appreciated for the most part) trend– do you think that this will lead to a new interest in Chablis?
by the way, a couple of years ago I served sliders for a fun course on New Years Eve, and they went surprisingly well with the Champagne.

Gary,
Another great episode; unoaked seems to be a new (and appreciated for the most part) trend– do you think that this will lead to a new interest in Chablis?
by the way, a couple of years ago I served sliders for a fun course on New Years Eve, and they went surprisingly well with the Champagne.

QOTD: 60% w/out food 40% w/ food

QOTD: seem to be sipping more wine with dinner during the summer. I think this is because we’re drinking more whites than usual. In the winter, when we’re more likely to be drinking reds, wine is mostly for sipping after dinner. As a vegetarian, I find it tough to pair red wine with food. Yeah, yeah, everyone says “but it goes great with mushrooms.” Who wants mushrooms every night of the week????

Anyway, most of our wine (maybe 70%) is sipped for its own pleasure, not with the meal.

BTW, love the 4 Vines wines — their zinfandels are great!

I totally fell in love with a no oak chardonnay last summer…was drinking it like it was water…
QOTD – Probably 60% witout foor and 40% with food.

QOTD: 85% w/o 15% with

GREAT SHOW!! Can’t wait to “particiapte” in the August 24th show. My order will be in tomorrow. What do you pair Sliders with???

Sweet! I am going to start throwing papayas at people who douse me in perfume! New personal rule!

QOTD: 70% without food, 30% with food