Very interesting show, Gary. I’m almost ready to get NAKED with you (let’s NOT take that out of context, please). You continue to tread that fine line between Vaniac-world and knowledgeable wine guy. That’s what makes this show THE SHOW.

Oh, without the Nose, there is no taste.

Hooray for naked Chardonnay!

QOTD: %40 with food, %60 without

Hooray for naked Chardonnay!

QOTD: %40 with food, %60 without

QOTD: approximately 70% with, and 30% without. When I first got into wine, the numbers were more like 5 & 95, so this is a pretty big reversal.

The nose is where it’s at. Absolutely essential.

Thanks for doing this one, Gary. I like the educational ones best.

GV- I also rarely find myself excited about an oaked chardonnay- good episode. QOTD: 85% with, 15% without.

Great show…Not a huge chard or white fan, but I will have to experiment.

QOTD: 50% without food, 25% with Cigar and 25% with food/ cheese….not so much with dinners.

Best guess is 95% with food and 5% without. The 5% without is generally at wine tastings where my first thought is generally “how would this go with food.”

That said I now drink almost an equal amount of reds and whites since the American reds mostly seem to be stand alone wines that are so over the top they don’t go with anything but themselves. There are exceptions (Washington State, a few from Long Island and surprisingly a couple from Ohio) and that is where I’m gravitating with reds.

Good show. When you see it, try the Morgan Metallico. Nice wine.

QOTD: I’d say about 90% with food and 10% without. But how do you figure in all that I drink AFTER dinner? (since I can’t seem to leave a good bottle open over night!) But that being said, I never needed food as an excuse to open a bottle 🙂

Great show. Wines to drink with dinner, tonight, or maybe Friday when friends come over.
Not more wines to fondle, talk about, stash away for a special occasion or flip. WLTV shines when it turns us on to these everyday wines. Thanks

Was this a combination of your ICanWineNerdItUpAllDay character combined with yourself? No complaints, I’ll still be watching.

I like oaky Chardonnay and hate oaky Cabs. I can’t explain it; that’s just the way my palate rolls.

QOTD: 80% without food, 20% with. I bet married people are much higher on the “with food.” I like to have a glass while reading a book, playing 2KSports College Hoops on the PS2, or socially with my roommate or GF or a group. Usually those occassions don’t really involve food.

Great show as usual, GV. No question for me, even though I always do a “tasty-taste” first, without food, just to see what the winemaker intended, I drink 100% of my wines with my meals.,…or snacks…I love to see the changes the wine makes with food flavors in my mouth. Always learning, and always loving your shows. thanks.

QOTD: 95 w/food 5 w/out. But that may be because 99 percent of my waking hours are spend eating.

QOTD: 95 w/food 5 w/out. But that may be because 99 percent of my waking hours are spend eating.

Great show today, Gary. I love the idea of unoaked chardonnay. So far the only chardonnay that I have ever REALLY liked has been a premier cru chablis, so it’s nice to see cali going in that direction away from butter and wood.

QOTD: Ever since you introduced me to chinon and the joys of cab franc (st emilion!) i’ve been doing most of my wines with food. probably 80/20 with food/without food. new world fruit bombs just don’t seem to integrate well with savory flavours as well as good old world cab franc etc.

GV, Wine IS food. 90% with food.

Love unoaked Chard, but for me it’s going to take something special to beat Chablis.

QOTD: 98% food, 2% without food. And that 2% is quickly followed by food!

I hope we make the challenge. I can’t wait to hear what wine you pair with sliders.

There are some interesting Washington unoaked (sometimes called “fruit forward”) chardonnays, too.

QOTD: 75% with food, 25% without

QOTD: 90% without food; 10% with

Hooray for stainless steel. I drink wine for the fruit, not the woodwork.

QOTD: 60%/40%, but have seen those numbers drifting more towards “with food.”

Gary,
Drinking a mildly oaked Chard (Pessagno) while watching. Thanks for showcasing those wines.
70% with food
30% without (sometimes a guy just has to pop a bottle for no reason)

I love oak. Oak trees, oak barrels, oak furniture, and yes, oak flavor in my wine. A winery without oak barrels would be like a cigar shop without tobacco. Stainless teel is a lot like screw tops, it just doesn’t have any soul. Its like comparing a CD to a vinyl album, one is for your ears, the other one’s for your heart and soul. Let’s not do away with oak totally, but I agree, sometimes a little pinch is all you need.

QOTD: 70% with, 30% without. Depends on the wine, though. I think some are just too good to have with anything else.

I think “Silver” is the same general design as “Mer Soleil”, just 100% tank and less aging. What about giving some love to Morgan Metalico as they were one of the original pioneers of unoaked chards in Cali. Thanks for the email G-Man, people spend way too much time not having fun in this wine world.

QOTD: 90%/10% without food only because I’m in the business,on a personal level (and most of all for my own enjoyment) 95%/5% with food.

I think “Silver” is the same general design as “Mer Soleil”, just 100% tank and less aging. What about giving some love to Morgan Metalico as they were one of the original pioneers of unoaked chards in Cali. Thanks for the email G-Man, people spend way too much time not having fun in this wine world.

QOTD: 90%/10% without food only because I’m in the business,on a personal level (and most of all for my own enjoyment) 95%/5% with food.

QOTD- Probably 80% without, 20% with. But reverse the question, do I eat food without wine? Dinner- I almost always pair with wine (98%). Lunch- on weekends, maybe 80% with wine.

I have always been a big fan of unoaked Chardonnay. Nothing pairs better with raw oysters than a good Chablis. Not oysters with red coctail sauce though. Oysters with a migniotte- definately.