QOTD: I think its too easy to be critical of Chardonnay. Tomorrow I’m doing a tasting with 4 chardonnays and I’m really curious to see how it goes: Cambria 2005 from Katherine’s Vineyard for something buttery, Four Vines Naked Chard 2005 or Andrew Murray’s Naked Chardonnay 2005, something Australian I haven’t picked out yet, and a Chablis (again I can’t decide which). Anyhow, I look forward to the range of what the varietal has to show. Super.

Great show.

QOTD – I have the same basic response as Karl Laczko – I try a chardonnay every now and then and never seem to like it much. I’ll try again though.

Torre wasn’t overrated in his prime (’96 – ’03), he just stayed on too long.

QOTD – I have the same basic response as Karl Laczko – I try a chardonnay every now and then and never seem to like it much. I’ll try again though.

Torre wasn’t overrated in his prime (’96 – ’03), he just stayed on too long.

QOTD: I’m always looking for a good chardonnay – I think that chardonnays are the best white, but I can’t drink the overoaked ones, so sometimes I hesitate to try a new one. We just got a couple of bottles of Joseph Drouhin 2005 chablis vaudesir grand cru, so I’m really looking forward to trying those (in a couple of years).

I’ve never really been a fan of Chardonnay although I love Champaign so its not the grape I dislike just what they have done to it. Too much butter and oak from the ones I’ve tasted so I’m not really interested in trying new ones.

Thanks for the info. Will we see a new action figure “Butter Bandit” next to the spit bucket? I think next time you should spit in a little cup so we all can see it!!!!!

QOTD; I enjoy Chardonnays, I even like the butter & oak, as song as the wine has balance and enough acidity to go with food. Chardonnay is done in so many different styles, and is grown in so many different places around the world, I think it is a great varietal.

Harrison Chard 95 was a kick ass, big chard. 97 Cha. Potelle VGS very good bubbly chard, again big.

Gary, Huge fan but shame on you. A lot of people, including my wife, love california buttery chardonays. Isn’t it all about what tastes good to you. She actually likes them close to room temperature where they almost taste like a red and their second and third tier flavors come through. I’ll make sure to give you a wedgie when I see you on Sat. Just kidding, but remember don’t let your pre-concieved notions cloud your mission statement. I still love you though, and yes Torre is WAAAAAYYY overated. American league, no managing skills necessary. Just plug in the lineup and play.

QOTD: I’m definitely negative on most California Chardonnay. Overall, it’s a real disappointment re: all that butter and oak. I think the only exception would be some of the Central Coast wineries (Morgan is a particular favorite of mine). However, I’ve been pleasantly surprised by some Chardonnays from Chile and from southern France. Great values too.

QOTD: Not a big Chardonnay fan, especially coming off of summer when Sav Blanc are so available and perfect for summer heat. BUT as it starts to cool down and the meals get heavier, I can enjoy a chardonnay. But I do think the ones I try are too over oaked. Just will have try and try and try again. 😉

QOTD: When it comes to Chardonnay, I do what you tell me to do, which is to not listen to you and form my own opinion. I really like oak in my Chardonnay, and I’m not embarassed to say it. It may be because I don’t drink all that much white wine for whatever reason, so I haven’t gotten sick of the oak there like I have with reds.

QOTD: When it comes to Chardonnay, I do what you tell me to do, which is to not listen to you and form my own opinion. I really like oak in my Chardonnay, and I’m not embarassed to say it. It may be because I don’t drink all that much white wine for whatever reason, so I haven’t gotten sick of the oak there like I have with reds.

QUOTD: I love well made Chardonnay. To me that means that if oak is used, it is used judiciously and does not smother the varietal characteristic of Chardonnay. Too often, though, I find the use of oak in Chardonnay to be too heavy handed.

I have lost intrest with your recent wine selections,BORING!!!!!!!!!!!!!

QOTD: Yes I am down on Chardonnay, never liked and do not think I ever will. Today’s show is a testament to you because I watched the whole show even though I will not buy a chardonnay. Also, I am no Manny fan, he’s a poser. Go Pack! Oops, bye week.

The caption for the Sonoma Cutrer mistakenly made reference to the Acacia Carneros. QOTD: No, I do not criticize or discriminate against Chardonnay in any way, shape or form. It’s sort of like the thing between Merlot and Pinot. I love them both. I also appreciate Chardonnay in any which way it may come this days.

QOTD: Not “down” on Chards per se, but there is more interesting stuff out there. That being said, when I do have one, a good one, I remember that they can be damn good.

I’m always honest, wise-ass, like when I admitted wanting to punch out a 70 year old Jets fan because Joe Walton pissed me off at that Giants/Jets game way back when.

Great Episode!
QOTD: I Like Chardonnay, but the problem is I like the ones I can least afford, I love the Kistler’s
that I have tried but I generally prefer White Burgundy over California Chardonnays.

Good to have you back. I’m a little dissappointed there was no prediction on the score of my Bengals and your Jets game this weekend. You know, The Battle of the underachievers. 1-4 Bengals vs. 1-5 Jets. My prediction 31-21 Orange and Black. Sorry man have to go with my heart. Any how QOTD Yes and no I’ll admit I probably try fewer Chards because of my preconcieved notions of oak and buttered popcorn. However the few Chards I’ve tried have not changed my notions. Thanks Gary and WLTV crew. Have a great weekend. WHO-DEY!!!

QOTD: I’m not “down” on Chards for being Chards it’s just that I have yet to find one that I’ve really enjoyed. My palette likes sweeter, less dry, less buttery when it comes to whites.

QOTD: love white burgundy chardonnay(is there any other chard in the world?). I can still remember thanksgiving last year when we had two St Aubin bottles from P Colin (the son): les charmois and les combes. they both took like an hour to open up. I am confusing them in my mind but I remember one tasting like moonshine and habeneros at first and then mellowing to beautiful hazelmut almond vanillalemonlimekiwicoconutbeautifulness…………..also had the les setille laflaive which was solid through and through but didnt evolve like the other two. St Aubin is often overlooked way up in the out of the way there next to gamay. lots of folks concentrate on montrachet and forget the little out the way places…so yes i love chardoynaynnayyynyy…………..and gary you rock !!!!!

You made the comment at 16 minutes and 26 seconds of the show that “is this the version of Australian Shiraz has become over the top… fake”. In reference to the 2004 Petaluma Chardonnay Piccadilly.

Could you please explain yourself in a future episode what you mean by “Australian Shiraz has become over the top… fake”.

I agree to an extent. I think you need to realise that we are a little selfish when it comes what we export. I simple terms we keep the good stuff. Yes OZ does send over alot of wine but for the true Australian Shiraz you have to come over here to try them.

Put a Grant Burge Meshach Shiraz on the show, Wirra Wirra RSW Shiraz. I trust you completely Garry but if you would like any suggestions on Australian wines I am more than happy to help. Especially South Australian wines as SA is my backyard.

Good ‘meat n potatoes’ show today Gary.

AOTD: Honestly, I have had two–count them: one, two–Chardonnays that I thought “mmm, I could really enjoy drinking this.” Those were both at tastings. On the other hand, I have had about a dozen Chardonnays that I thought were horrible.

I am trying lots of Chards in search of the elusive chablis-esque gem.
However, I am getting more discouraged; and will likely soon accept
my fate. That I have to shell out the bucks for delicious chablis, and
give up chards from elsewhere.

QOTD: Not my favorite varietal, to me Rieslings keep things more real for me.