What a surprise. When you knock over a glass onto a hard table it breaks! BTW I can’t stand these wines with the cutesy names–Grapes of Roth, Cardinal Zin etc.

Vivan gets better and better! Wait until the weather gets warm enough for her to taste things outside – stones, mud, twigs, etc…!

At last, GV, you swigged right out of the bottle! So, what about the summer of 2003 in France? It was a huge heat wave. How does that affect the wines? The kangaroo vintage? Please explain. I must have missed that in an earlier show. And please, bring on more wines from Languedoc!

AGAINST the oak monster. I’m afraid of inexpensive cali cabs because there is such a high incidence of oak monster sightings.

Not againts oak but against the oak monster.

QOTD: AGAINST the Oak Monster. That is one flavor profile that I just can’t seem to develop a taste for and I really don’t like being able to taste it in wines even a little bit.

Didn’t answer the QOTD: Like a little oak mini-monster.

QotD: I am against the oak monster. Once I figured out what that flavor was that was making me grimace, I can usually pick it out and feel it takes away from the natural flavor of wine. If it’s way over the top it wines can be borderline undrinkable.

Vivian rocks.
QOTD: I would vote for anyone (other than a Republican) against the Oak Monster…

QOTD: I am so totally against the oak monster… Very rarely do I taste the oak itself and ever like it, but there a few wines where it’s subtle and well integrated, so I can deal with it. But usually when I actually taste oak, it totally dominates the wine for me, and it’s always hard to get past… For me, it’s like onions. I HATE onions! They destroy perfectly good food and all you can taste is onion! Ick… But perhaps like oak, most people like onions (though how, I have no idea). Garlic, GOOD, onions… no. Oh yeah, oak… I hate oak.

David

I don’t honestly know that I know the oak monster when he attacks, so…no vote one way or another.

Vivian rocks!

On board with oak when used with restraint. The unoaked movement is only for those who just don’t get it.

QOTD: I am sorry Gary, I will have to vote FOR the oakmonster. I like the flavors that oak brings to wine, however it can be overdone.

I like the world of merlot, really nice wine!!

I am also a fan of oak when its not used to the point of not being able to taste anything else.

I like the world of merlot, really nice wine!!

I am also a fan of oak when its not used to the point of not being able to taste anything else.

It depends witch wine “THE OAK MONSTER” is in!! Anyway
great show!!! It’s nice to see when you sh*t can all the wines in
1 episode,vey honest Gary. That’s what makes you who you are..
Peace-Kidder…..

It depends witch wine “THE OAK MONSTER” is in!! Anyway
great show!!! It’s nice to see when you sh*t can all the wines in
1 episode,vey honest Gary. That’s what makes you who you are..
Peace-Kidder…..

Gary, I vote against the oak monster. However, isn’t there a distinct difference between too much oak and too much malolactic fermentation? You were talking about too much cream in that washington state meritage, and attributing that to oak, but does oak really impart creaminess? or is that the secondary fermentation turning malic acid into lactic acid? I have had many a confusion on this topic actually. I, for one, don’t like the oak monster or the creamy malolactic fermentation. They seem like runningmates that, in order to win, would have to rig an election.

Gary, I vote against the oak monster. However, isn’t there a distinct difference between too much oak and too much malolactic fermentation? You were talking about too much cream in that washington state meritage, and attributing that to oak, but does oak really impart creaminess? or is that the secondary fermentation turning malic acid into lactic acid? I have had many a confusion on this topic actually. I, for one, don’t like the oak monster or the creamy malolactic fermentation. They seem like runningmates that, in order to win, would have to rig an election.

QOTD: I’m on the fence as regards the Oak Monster. It’s up to the winemaker to use oak judiciously. Does anyone try to make an Oak Monster? There are certainly misguided makers of overoaked chardonny, but most reds benefit by some oak for vanilla, carmel, toasty flavors. And an oak monster can change with age as can all of us. Give the Oak Monster a break.

QOTD- I’m voting against the Oak Monster.

I’m not surprised that the oak monster made a big appearance in the Pedestal. I’ve been exploring Washington merlots for the past few months, and probably 4 out of 5 of them are hugely over-oaked (I say that as someone who actually likes a bit of oakiness from time to time). At the point when it tastes more like a campfire than fruit, the merlot is just not as pleasant to sip.

QOTD: Against the oak monster, at least when it’s so big and gruesome that it scared the fruit away.

QOTD: maybe an oak foot, leg…arm…but not the entire monster!

QOTD: I am against the OAK….

QOTD: I’m very against the Oak Monster. He scares me…

QOTD: I’m not a fan Senor Oak. Had a Malbec last week that was way over-oaked. It tasted fine, the problem that is it tastes like all the other over oaked wines. Why buy different wines if they’re all going to taste the same? Down with the oak.