I’m with the oak — adds a cool element — but not if it’s monsterish.

Gary you missed it on the pedestal. I was surprised you thought that the OM came out on this wine yet thought the 04 Woody artist wasn’t pure OM. BTW I just had a 1/2 bottle of the Woody and while I like it……it’s hot and oaky compared to the pedestal. If you really want to see the OM come out huge try the Walla Walla Vintners 05 Merlot.

QOTD: Vote NO on the Oak Monster

QOTD: Vote NO on the Oak Monster

Too many producers use too much new oak in their blends. I applaud Gary for trying to promote the conservative view of oak in the flavor profile.

QOTD: I am AGAINST the Oak Monster influence. I cant stand Cali Chards anymore and I support the NO MAKE-UP keepin it real wine makin movement. Peace!

QOTD: I am AGAINST the Oak Monster influence. I cant stand Cali Chards anymore and I support the NO MAKE-UP keepin it real wine makin movement. Peace!

I’m with Nancy Reagan when it comes to the Oak Monster: Just Say No !

QOTD: The Oak monster should do a cameo appearance on Sesame Street.

I have found some wines to be quite enjoyable with a little “extra” oak in them. I also find that the oak tends to soften quickly with a little cellar patience. But I agree with Gary: if you have excellent fruit, don’t over oak it. That’s just bad taste.

Good thing you weren’t using a half-bottle with the big-ass-glass!

QOTD: The Oak monster should do a cameo appearance on Sesame Street.

I have found some wines to be quite enjoyable with a little “extra” oak in them. I also find that the oak tends to soften quickly with a little cellar patience. But I agree with Gary: if you have excellent fruit, don’t over oak it. That’s just bad taste.

Good thing you weren’t using a half-bottle with the big-ass-glass!

The Oak Monster and the Butter Bandit, a tough president and VP ticket. Over oaking sucks. What would the Smart wine drinks of Americsa say?

They would say learn how to type and spell. Sorry

They would say learn how to type and spell. Sorry

Hmmm…the oak monster. I don’t really like it but I can appreciate it as a step to finding out what kinds of wines you like or don’t like. I think everyone needs to take that journey through the oak forest and find their way out the other side (leaving behind those who wish to stay and frolic about in the forest forever). As William Blake said:

You never know what is enough unless you know what is more than enough.

One question though, when does oak become cedar? The cedar box we get in wine (which I love) is that also from oak barrels? Is there any middle ground between cedar and oak?

Against the oak monster. Like some have said before, a little oak goes a long way; more is not always more.

I havent bought a wine that was oakie…so im not sure what your talking about..i will buy one this weekend to see whats up and if i like oak or not!

I havent bought a wine that was oakie…so im not sure what your talking about..i will buy one this weekend to see whats up and if i like oak or not!

Im voting against the Oak monster but I´m very aware of the great impact oak has on wine…It´s necessary for a lot and lots of wine. But the monster can stay home in the woods.

How about a episode on barrel aging. Take the same style of wine and taste three different style of cask aging. Like 225 l. french barrique vs. 325 l. american barrique vs. big as bottis or 300 l. hogshead or american vs french vs. slovenian oak…could be interesting.

Cheers

Swedish T

A Giant ” Down with the Oak Monster ! !!!!!

Gary ! Have you ever had an Oily Oak Monster ?????

We made home made wine and added french oak chips……… Yuk !

It was like new motor oil and oak…… Could not have been any worst!!

A Giant ” Down with the Oak Monster ! !!!!!

Gary ! Have you ever had an Oily Oak Monster ?????

We made home made wine and added french oak chips……… Yuk !

It was like new motor oil and oak…… Could not have been any worst!!

QOTD: I am against that wooden freak!

Oak adds another layer of complexity to a nice wine and is quite valuable in completing or further developing the aroma/bouquet and flavor profile. There obviously is a distinction to be made between additional complexity and a particle board sandwich, and some wines do go to far, but on balance, I enjoy some oak.

Oak adds another layer of complexity to a nice wine and is quite valuable in completing or further developing the aroma/bouquet and flavor profile. There obviously is a distinction to be made between additional complexity and a particle board sandwich, and some wines do go to far, but on balance, I enjoy some oak.

I’m with you, GV. I’m not a fan of the Oak Monster.

That was your Vayniac glass wasn’t it? :~

QOTD – I think I’m against the oak monster, but I’m not sure I’ve had a really monstrous one yet.

Nice end video!