Ehhhh, I was wrong about #2 though I must try some of the Acacia. Sounds like my cup of tea.

QOTD: I absolutely adore Chardonnays and I have my favorites such as Devil’s Lair, Girard, Kistler and some low-end types such as Summerfield. I think the likes of Kendall-Jackson, Sutter Home and Gallo has given Chard a bad rap plus the varietals have stepped up their game. That being said, I pick and choose my Chards but love them and am man enough to admit it.

Go Fins (beat the Pats) my upset pick of the century!

TGIF and cheers to all!

Sedate show, nice and friendly. Have a nice weekend yourself.

QOTD – Chardonnay, no, doesn’t generally do it for me. I’ll keep coming back to try, but so far nothing is blowing my mind.

Gary good episode i know a lot of people that love that acacia.

QOTD:
-I dont really drink Chard at all

qotd – i am down on chardonnay but not because i think im supposed to be.
i dont care if it has butter or oak or both or neither as long as i enjoy it. and i do enjoy it sometimes. i just dont seek it out. i have avoided chardonnay for years because it is so overwhelmingly prevalent that it annoyed me and my first reaction to chardonnay usually is – is there anything else i can have? i will encounter enough chardonnay at restaurants, functions, friends homes etc… that i feel no drive to stock up on chardonnay or seek out “great” chardonnay.
if you lined up ten white wines (1 chard and 9 others) and offered me a glass of only one of them, the chard would probably be the last one id pick.

give me riesling, gewurz, viognier, falanghina, vermentino, chenin, sauvignon blanc, vernaccia, verdejo, fiano, greco, pigato, vidal, seyval, jacqueres, vinho verde, aligote, torrontes, muscadet, prosecco, cataratto… or almost any red before chardonnay.

Mott! GV!
Great show! And on behalf of the guys and gals on board the USS Theodore Roosevelt, THANK YOU!

I haven’t found a Chardonnay I like yet. But I guess I’ll give the Aussies a try. It sounds like it may have a little more personality.

Happy Trails…….

Mott! GV!
Great show! And on behalf of the guys and gals on board the USS Theodore Roosevelt, THANK YOU!

I haven’t found a Chardonnay I like yet. But I guess I’ll give the Aussies a try. It sounds like it may have a little more personality.

Happy Trails…….

I’m down with the Oak Monster. You can tell when a wine has a lot of oak, and you can tell when a wine has a lot of oak in order to cover up flaws, where the wine tastes like oak and butter because otherwise it would taste like nothing or taste bad. I would love to see big jammy “desert-flavored” Chardonnays, where the butter, vanilla and oak don’t dominate, but make the fruit taste like it’s in a pie, cake, or tart. Find me a wine that tastes like cheesecake and I’d be in heaven.

I still love Chards but I can’t seem to get the same flavors with an extremly long finish that continues to evolve for over 2 minutes like the Chards of the mid to late eighties unless I willing to spend a small fortune. Oaky or not, butter or not; it’s all good. I just don’t care for Chards that taste like a Sav. Blanc because that’s not what my taste buds are expecting.

When I drink Chardonnay I like the oak and butter, though I rarely drink it unless someone puts it on the table. Not to sound like a broken record but you really should try the Grace Vineyard Taysa’s reserve from China. Matter of fact, when I go back to China next month I’m going to bring home a bottle just for you Gary V!

I have no problem with chardonnay. It’s called Chablis. Burgundian style chardonnay is pretty much the only way I’ll drink it. So if the question is “are you down on california style chardonnay”, then the answer is most definitely yes.

QOTD: I have a love/hate relationship with Chardonnay. I love it so much that my mini-cellar seems to have too much of it. I hate the fact that I never drink it fast enough and my cellar is overstocked with it. I’m NOT down with the butter spread on a 2×4 and prefer restrained crisp, cool climate chardonnays.

Big G. What can I say? I enjoyed that one quite a bit. Ya know what? I think I’m going to start giving your shows scores. Hmmmm, Hell i’m in the entertainment field, I know what’s Tasty! Now, I want everyone who reads this to trust your own amusement level. Don’t let Gary come at ya with free shipping or something. Only you know what has good Entertainment Vaule….GEV
Todays Chard Show gets a …….89+ rating. A nice rant would have put it over the top, but I guess GV is saving that for next week. Well, there you have it a new ratings scale for WLTV.

Oh yeah QOTD: Chards, just like all Wines have a time and a place. For me they are better with warm weather.

Big G. What can I say? I enjoyed that one quite a bit. Ya know what? I think I’m going to start giving your shows scores. Hmmmm, Hell i’m in the entertainment field, I know what’s Tasty! Now, I want everyone who reads this to trust your own amusement level. Don’t let Gary come at ya with free shipping or something. Only you know what has good Entertainment Vaule….GEV
Todays Chard Show gets a …….89+ rating. A nice rant would have put it over the top, but I guess GV is saving that for next week. Well, there you have it a new ratings scale for WLTV.

Oh yeah QOTD: Chards, just like all Wines have a time and a place. For me they are better with warm weather.

Haven’t tried the Cutrer Sonoma Coast – usually drank Russian River and Cutrer versions.
Russian River has been one of my favorites for being a good and consistent fruity Chardonnay with nice tannins and more readily accessible for purchase from wholesalers. The Cutrer version, somewhat more earthy and Burgundy like. I have a half dozen bottles of the 2003 Russian River left which I think is quite a nice Chard and better in my opinion than your review of the 2005 Sonoma Coast today. Since Sonoma Cutrer is now selling directly to the public, I can’t say that I have tried the new versions yet. Cutrer were stored in Stainless steel tanks so I can’t understand the “oakyness” which you noted. Maybe they have changed their process since the winery was sold.

QOTD: I still like a good Chardonnay or Burgundy with light foods. A few extra years cuts the sharpness in some of the Chards and make it very smooth.

Guess we’ve been down on Chardonnays, especially heavily oaked ones. We do tend to avoid them. However, we did have one at a tasting recently that was quite tolerable. I suppose we should give them a chance.

BTW, we found a Primitivo today and we’re trying it while watching the show. 2003 Salento from Rosa Del Golfo. Not Bad.

QOTH: I was out in Steamboat last year (mid Dec.) and a friend said try some
St. Jean Chard. It was great, so I don’t think all Chards are bad but you have
helped me try many different types of “white” wines so Chards are out…..

Gary, next time, i want to see spit.
You’re tasting wine, and spitting it out, what do people expect.

QOTD: I’m mostly a white wine fan. I really like the fruity flavours of Chardonnay. So i mostly prefer “naked” Chards. There a very few oaked chards that i liked so far.

Great show – nice to see the energy back, I was missing the Van-er-chuk!
QOTD: Chards – not my favorite. Usually turned off by the oak but Kim Crawford has an Unoaked Chard that is pretty good.

Sorry, meant to edit before sending Vay-ner-chuk (and no C)!

Just sending ya love, GV. Good to have you back.
QOTD: I like what tastes good to me. Some chards I like, an’ some I don’t.

p.s. I agree with Luke. More spit, please. And maybe just a little more cowbell.

p.s. I agree with Luke. More spit, please. And maybe just a little more cowbell.

QOTD: I’d take a sauvignon blanc 9 out of 10 over a chardonnay, but I think thats just my own palate.

QOTD: I was too infatuated with Alsace to care about Chardonnay. I prefer whites that are minerally, bright clean. Most Chardonnay is not that…although; I do enjoy stainless-steel aged Chards.