If this were a real election I would vote for the O-Monster, but with some reservation. Although obviously overpowering oaky flavor is distracting, passe, and no substitute for good winemaking, I think some decent oak/butter is nice in a lot of California chards and New World reds. Especially if you’re cooking with it, when the butteriness can add some flavors that a tighter wine just can’t match. (Experiment: try cooking sole or haddock with $50 NW Chardonnay and $12 NW Chardonnay and see which comes out better.)

That being said I also *love* dry, tight, almost austere white Burgundy- no oak at all sometimes: Mersault and Chablis and anything from neg. Louis Jadot. For me, oak has become an extension of the New World terroir so I embrace it, caveat emptor.

QOTD: I probably don’t notice the Oak Monster as much as most non West Coasters because I grew up with California wines.

QOTD: I probably don’t notice the Oak Monster as much as most non West Coasters because I grew up with California wines.

Great Show!!!
Im a huge fan of merlot based wines out of st. emillion and now pomerol (just recently getting into these wines).

QOTD: I have never been a fan of over oaked wines, but I dont mind a little oak at all. When I went to Napa last October and visited del dotto winery, I was able to get an extensive training session on how oak affects wine differently by and I really did enjoy a few of the wines that showed some oak characteristics, but not those that were overwhelming.

–RH

I don’t believe that I’m as sensitive to the Oak Monster as you are, but I definitely notice quite a few wines where the woodsiness and oakiness are the predominant components of the wine. They do always disappoint me a little bit, and I always wonder how good they’d be if they were treated with less oak (And I wonder what on earth kept the winemaker from stopping the oaking process early — the time in oak is surely just an added cost to the winemaker’s expenses).

-david

I don’t believe that I’m as sensitive to the Oak Monster as you are, but I definitely notice quite a few wines where the woodsiness and oakiness are the predominant components of the wine. They do always disappoint me a little bit, and I always wonder how good they’d be if they were treated with less oak (And I wonder what on earth kept the winemaker from stopping the oaking process early — the time in oak is surely just an added cost to the winemaker’s expenses).

-david

QOTD: Don’t love the Oak Monster, do take walks with him from time to time,, but I find him boring after awhile,,,,he understands,,, so then I go off and play with the real fruit flavors for awhile. I guess it’s best said that I like to cuddle at times with him when I want those warm/sweet/creamy/vanilla and butterscotch flavors…. don’t hate, embrace for what he brings.

Sry, been lurking awhile,, lifes been busy,,, but loving the show!!!

QOTD: Don’t love the Oak Monster, do take walks with him from time to time,, but I find him boring after awhile,,,,he understands,,, so then I go off and play with the real fruit flavors for awhile. I guess it’s best said that I like to cuddle at times with him when I want those warm/sweet/creamy/vanilla and butterscotch flavors…. don’t hate, embrace for what he brings.

Sry, been lurking awhile,, lifes been busy,,, but loving the show!!!

Dude! Focusing on Merlot for my next wine club – so good timing – thanks! Oak – meh – has its place and I like. But it does get in the way a lot.

Dude! Focusing on Merlot for my next wine club – so good timing – thanks! Oak – meh – has its place and I like. But it does get in the way a lot.

I’m FOR the Oakmonster! Everyone is acting too anti and sensitive towards the oak monster… he can be a refined, suave and handsome devil when he cleans up right. Quit hating…

QOTD; against..I did not drink much chardonnay for years because of the monster and had to search out the wine in stainless

I vote Yes to oak, but let me explain.

This vote falls into my philosophical category of “a place and time for everything”. Sometimes I like some oak, sometimes I don’t. Like Almond Joy and Mounds. Sometimes you feel like a nut, sometimes you don’t. I like the oaky chards. occasionally.

Similar to how I feel about American cheese food product in the wrappers. Sure it’s crap and a real cheddar is usually better but sometimes the classic grilled cheese with white wonder bread is the best.

I vote AGAINST the Oak Monster. Last summer I went to my first three Michelin star resturaunt while in Europe for the first time, and the white wine was just oak for days and days. Darn you Oak Monster!!

Wow. I, like many people, understand that a hint of oak can add to the complexity of a wine and it’s layers of flavors. At the same time we are talking about the MONSTER – the overt use of oak – to hide a flaw or otherwise. If you like a hint of oak, you would still be AGAINST the OAK MONSTER. That’s all there is to it.

I personally, am against. Vivian, call me when you eat dirt.

P.S. Vivian, I am impressed by the sheer number of things you are willing to try, I myself am passionate about not “knocking it til I try it.” I just can’t wait till you start really challenging yourself. 😉

QOTD: I like a little bit of oak, but I am not down with it when it becomes a dominating presence in the wine (aka the Oak Monster).

QOTD: OAK MONSTER… NAY!

Just to clarify I think that oak doesn’t taste bad in small doses, but I don’t see the advantage in drinking woodchips with a splash of vanilla. Kind of sounds like a shooter of some sort- THE OAK MONSTER: 1 ounce “2004 Long Shadows Pedestal”, 1/2 oz grape fruit juice, 1/2 ounce everclear, and a splash of vanilla. You know what I might try that tonight, except replacing the wine for something cheap and oaky.

(In the middle of completing my spread the thunder entry, will be done in a few days, just have about 10 pages left. gogogo!)

QOTD: Yes to a little oak, no to a LOT of oak

QOTD: Yes to a little oak, no to a LOT of oak

Negative on the oak monster.

QOTD: I like the Oak Monster, but not when he masks/dulls the fruit flavors in a wine.
If Walla Walla makes the best wine in the US, and the fruit sourced for that last wine was such good quality, there must be some outside factor that is wrecking that wine for your palate, Gary. Sounds like it could be a consultant flying in from France…

QOTD: I like the Oak Monster, but not when he masks/dulls the fruit flavors in a wine.
If Walla Walla makes the best wine in the US, and the fruit sourced for that last wine was such good quality, there must be some outside factor that is wrecking that wine for your palate, Gary. Sounds like it could be a consultant flying in from France…

I am NOT down with the Oak Monster. He needs to be taught a lesson by the “Funk Fiend”.

I am NOT down with the Oak Monster. He needs to be taught a lesson by the “Funk Fiend”.