Isn’t the “butter bandit” the same thing as the “oak monster” on the nose?

QOTD: I have found it hard to find a chardonnay I like. Until I discovered white Burgundy, I didn’t think I liked the varietal much at all — now I have found some unoaked chards from the CA central coast that are pretty tasty, so I don’t completely rule it out anymore.

We have the Sonoma Cutrer on our wine list at the wine shop where I work and, defying all my logical impulses, I have to say I have liked it in the past. Not so bad, definitely drinkable.

QOTD: I do…a little…but when it sings I sing the praise along side it…call it a duet. I have my loves…and I have my one night stands when it comes to Chardonnay. Love is Domaine Serene Cote Sud, Chassagne Montrachet (Marc Morey)and other great Burgundies…be patient. I have a few Hanzell’s stashed away. Give each their due.

QOTD: I do…a little…but when it sings I sing the praise along side it…call it a duet. I have my loves…and I have my one night stands when it comes to Chardonnay. Love is Domaine Serene Cote Sud, Chassagne Montrachet (Marc Morey)and other great Burgundies…be patient. I have a few Hanzell’s stashed away. Give each their due.

Welcome back! I saw the Crushpad video, how much fun was that!?
QOD: I’m not really down on nor particularly down with the Chards, but I don’t think I’ve come across a really good one for the money. Right now, the reds are more interesting to me, but I’m quite willing to give a Chard (that’s what it ought to be) a shot. I did get Black Bart’s Bride, but haven’t opened it yet.

nice to see a little chard episode
QOTD: chardonay comes in so many ” varieties” that is hard to be down on it. it just depends on what you “style” you like, last weekend i had a 2001 marsanay from bruno clair and it was so yummy. lots – o – fruit, but good minerals and crisp acidity. minerals don’t normally play a big role in cali chards. too bad. me i prefer burgundy to california. it is just less produced or manipulated. as miles said in “sideways” ” oh, i like chardonay, i just don’t like how they manipulate chardonay in california”. In Ca. 2 years ago, people were saying “ABC” aka anything but chardonay. i thought that was sad cause the kicks mersault out the door.

J Crazy like Chardonnay. Friend with Chardonnay. Hug and snugl with Chardonnay. New World Old World. J Crazy like both world.

Good show!

QOTD: Iâ??ve been down on Chard for a couple of years. I just donâ??t think it agrees with my pallet.

QOTD: I have no problem with Chardonnays if they have at least a little finesse and fruit! When I smell a chard and all you get is fake oaky aromas…..it makes me want to throw-up! Thanks for the show!

QOTD: No, because there is a lot of variety
out there and I choose wines that are not
over-oaked and super-buttery.
It’s as simple as that. If people like it
and buy it, why not ?
When they stop buying it, wineries will change
their style. In the long run, too much oak-
“flavor” can be tiresome because it’s just
that, flavor. So, we will see what the future
brings.

I was at a Portuguese wine tasting where they had a Quinta de Avaleda Follies Chardonnay/Maria Gomes blend. It confused the hell out of my palate but was a lot of fun. Could be fun for the show too. Other than that and the lighter French Chards, I despise the chardonnay realm.

QOTD: Yea, I have dis’d CA Chardonnay as being stereotypically over oaked and overly buttery. And that is a style that remains very popular with many people I know. A well balanced Chardonnay of this style I do enjoy, but once I had tried a non-ML, minimal oak one, with apples, citrus and slate on the palette my bias was established.

QOTD: My like of Chardonnay mostly depends on food pairings. I tend to not like to not like “oaky” Chards, and agree with others who have commented, that a Burgundian style is more to their liking. I usually prefer Sauvignon Blanc over Chardonnay.

Never down on the CHARD! always a place and a meal for it!

Gary,

I will be very truthful. I tend to hate on the Chard. I have had a few and being new wine person I am trying to branch out and taste a ton of different varieties before I start focusing on specific varietals. So you have to cut me some slack…right?

QOTD: was down on Chard, but now getting back into it a little. I prefer the un-oaked wines, but drinking those has refreshed my palate to what the true flavors of Chard are, and I feel like I can pick them out and appreciate them more now even in the oaked versions. I still avoid the really toasty ones, but a little wood and a little butter can be very nice.

People who hate on one style of wine ALL THE TIME…are idiots, and don’t really know how to critique different styles of wine. I would NEVER hate on one style of wine. There are some Chardonnays I like, some that I don’t. Some big huge Oak Monster ones that I like, some that I don’t. Some mellow Old World ones that I like, some that I don’t.

That’s why we taste wine. We want to see what different wineries, chateaus, producers, vineyards, vintages and whatever brings to the table each time around.

For everyone who “Hates Chardonnays”, stop wasting your time then. Just go back to drinking Coke and Koolaide.

See you later Gary…
GO BEARS!!
T

QOTD: Not a huge fan of Chardonnay. I’ve had good ones, but at my price range, most of them are boring and/or overoaked. There are sooo many grapes out there that rock the socks off of chardonnay. I usually go for something else when given the choice, but a Chardonnay every once in a while if fine.

QOTD – used to love the stuff, now I still like it but dont go out of my way for it. I do remember Ernie Shavers though !!!

I’ve seen the Acacia but not the other two. Loved all the talk about Chardonays and wine history today.

QOTD: I’m starting to like Chardonnays again, after trying Poilliy-Fuisse and Chablis. It seems like each grape can be made into a nice style!

QOTD: Hells no. I loves me some Chardonnay. I love it rich and buttery and oaky – with just enough acidity. It’s one of the best examples of a guilty pleasure out there. Don’t overthink – just drink!

By the way Gary, I saw your off-the-wall wine picks in this month’s Imbibe. Good show!

We have gone full circle and from time to time actually look for buttery/oaky chards. Really depends on the mood and food. The trick is knowing what you like or what you want to drink at the time.

One thing I have learned from following GV’s advise of trying many wines, styles, regions, countrys and varietals is that I tend to like them all! (might be a drinking problem that I should address) No..No..No!!!

Hopper

Just had the Acacia Pinot Noir,pretty good…Have not seen the Chard.

QOTD: I am down w/the chards and down w/the butter bandit.
‘Like butta baby.’ (not sure what movie that is from)

QOTD: Yes.

QOTD:

I try not to be. Its that I have the lingering memory from years ago when I started drinking wine, and was maybe a bit too cheap- I bought Chardonnay mainly because I could pronounce it, and it was rather cheap and cooked in the local market. I remember a terrible headache, and now that memory is associated with buttery wines.