I’m about 75% without food, 25% with food…also a HUGE nose/bouquet guy – great wines have been ruined for me based solely on the lack of an enjoyable nose…

I’ll leave two comments since you need 700.
What wine goes well with White Castles? Gotta love those sliders.

QOTD- 75% with food 25% without.
Kudos to Four Vines. I believe they make a really good Red Zinfadel Four Vines (Dusi Ranch)

QOTD: I always like to try the first few sips or even a glass without food to get the true taste of the wine… but then it’s definately 75% to 80% with food.

QOTD: I always like to try the first few sips or even a glass without food to get the true taste of the wine… but then it’s definately 75% to 80% with food.

out of Four Vines already? 60% with food, 40% w/o……a glass a night before bed….comment #175…at least White Castle is dirt cheap!

I am definitely into No Oak Chards… I can’t wait to try the Four Vines!

QOTD: About 75% with food, 25% without.

90+% with food

Great ep. The thunder was brought to the screen.

About two weeks ago I had the Four Vines at a tasting in Portland. My tasting notes picked up on the acidity, which I considered very crisp. I also felt the mouth feel was “velvety”. Interesting to pick that description and match it to yours. This is the first wine that I’ve had and maintained a strong memory of it and compared it to what you just did. Very cool. I did buy a bottle of the Four Vines at the tasting, so I’ll get to compare notes with you again.

Over oaking can be an eye opener. I see mentioned in tasting notes the amount and/or the age of the oak barrels a lot. It seems to me that there is an aura of snobbiness or elitism by the age of the oak barrels. New oak seems to get a lot of oohs and aahs. If new oak brings a really big furry Oak Monster, then why not use older oak barrels to achieve something in between the naked chards and the Oak Monster chards? Any examples of that?

Mike

Great ep. The thunder was brought to the screen.

About two weeks ago I had the Four Vines at a tasting in Portland. My tasting notes picked up on the acidity, which I considered very crisp. I also felt the mouth feel was “velvety”. Interesting to pick that description and match it to yours. This is the first wine that I’ve had and maintained a strong memory of it and compared it to what you just did. Very cool. I did buy a bottle of the Four Vines at the tasting, so I’ll get to compare notes with you again.

Over oaking can be an eye opener. I see mentioned in tasting notes the amount and/or the age of the oak barrels a lot. It seems to me that there is an aura of snobbiness or elitism by the age of the oak barrels. New oak seems to get a lot of oohs and aahs. If new oak brings a really big furry Oak Monster, then why not use older oak barrels to achieve something in between the naked chards and the Oak Monster chards? Any examples of that?

Mike

Oh yes, almost forgot. At least I’m adding another $0.02….

QOTD: I’d say about 75% with food, and 25% without.

Mike

Oh yes, almost forgot. At least I’m adding another $0.02….

QOTD: I’d say about 75% with food, and 25% without.

Mike

Loved this episode. I was looking at the four vines just the other day thinking I should pick it up. Now I definitely will give it a shot. A little oak can be great with chard, but too often it’s used as a crutch to make up for poor fruit.

QOTD: 95% with food

Here’s to hoping you get those sliders.

Very interesting show. I can’t imagine Chard without oak, but then I’m not a Chard fan anyway. This makes me want to try it naked.

QOTD: Maybe 50/50. I drink wine with food, but I always start sipping before the food and I always continue drinking after I’ve cleaned my plate. Often I’ll have one wine with my food and a glass of something else on its own. So overall, if you pin me down, I’d say with food = 40%. — MB

QOTD: 85% with food and 15% w/o food.
Good wine increases the enjoyment of and is a great companion with food. I always have a full bodied red with Angus steaks.

All fun & games until someone’s eye is poked out… or a lens is scratched…. Mott take cover… Incoming!!!!

Gary – I just considered and passed over the Four Vines Chardonnay about 10 minutes before watching this episod. Four Vines makes an awful Zinfandel – in fact an over-oaked Zinfandel if you can believe that (usually Zin is so heavy, it can absorb just about all the oak you throw at it, but not this one): see my Cork’d review at http://www.corkd.com/wine/view/11130-Four_Vines_2004_Old_Vine_Cuvee

I went instead with the A-Mano Fiano-Greco, which is also really good at the same price point. Down with the Italian whites, but I’ll grab the Naked Chardonnay next time ’round.

If you’re not hitting 700 today, GV, just give me the word and I’ll post another 500 comments. 😉

Gary – I just considered and passed over the Four Vines Chardonnay about 10 minutes before watching this episod. Four Vines makes an awful Zinfandel – in fact an over-oaked Zinfandel if you can believe that (usually Zin is so heavy, it can absorb just about all the oak you throw at it, but not this one): see my Cork’d review at http://www.corkd.com/wine/view/11130-Four_Vines_2004_Old_Vine_Cuvee

I went instead with the A-Mano Fiano-Greco, which is also really good at the same price point. Down with the Italian whites, but I’ll grab the Naked Chardonnay next time ’round.

If you’re not hitting 700 today, GV, just give me the word and I’ll post another 500 comments. 😉

Great show
95% without food and 5% without food

Geeez what a goof!
5% with food

Gary, finally! I know it has been done before, but finally! another simultaneous tasting. What a GREAT idea. I hope that we may come by this sort of things more often.

FAB episode, Gary, as always. BTW, ordered the wine for the August 24th tasting. Woohoo. OK already…I’m a red-wine drinker, however, when I do have a chard, the chards I like happen to have the oak and the butter. BUT…you said something in your episode tonight that I thought was profound. Without the oak, the grape gets to speak for itself (I’m paraphrazing…). So…I need to open my mind and palate and try more naked chards. ALSO…I am, as well, a BIG nose person. The ‘sniffy-sniff’ is huge for me. QOD: In my house, my hubby and I do alot of touching base with a splash before dinner, as well as having wine tastings in our home. So I’m going to go with 65% with food, 35% without.

Very educational episode, thanks!! QOTD: 80% with food / 20% without.

Great Show today!! Love the educational part of it. If studying was this much fun, I would have been a straight A student……

Not much of a chard drinker… But the nakedness sparked my interest, so I may pick up a bottle or two???

Love to drink while preping a meal, so I would say I drink 80% just for the wine alone and 20% with a meal…

Thanks for all you do!!!

I’m wif ya man, just to get to your 700

Dan (in Houston)

Concepción and I JUST got back from a wine tasting. That’s why I’m so late watching the show and commenting.