Gary, I don’t think you can be 100% for or against the oak monster all the time. Like any component of wine (pH, TA, RS, alcohol…whichever), oak works as long as it’s in balance with everything else. There are some wines out there that are loaded with oak, and it works out fine, but if you want to throw your, say, Sauv Blanc in new American for a few years and expect it to be nice and balanced…well..you can forget about that.
I vote FOR the oak monster on the following condition–he’s locked up in his cage or yard or wherever you want to keep the big fella where he can’t hurt anyone. He can run around and do his thing and you know he’s there, but he’ll never break out and come after you!

qotd. No. Highly offended by obvious oak, don’t mind tiny hints of it way way in the bottom of the bottle hiding out.

I interviewed Gary at this past weekend’s Boston Wine Expo. Check out the article, which is full of info he’s never revealed before! http://bostonist.com/2008/02/13/gary_vaynerchuk.php

Merlot is a bargain hunters delight these days. I enjoy them as long as I don’t put them up against a Cab. or something more complex. Costco has a good $10 Napa Merlot sourced from cooler micro-climates and the Markham Merlot I’ve enjoyed since the ’95 vintage and it still costs about the same as then. They may be simple black cherry but they are delicious. How about a large Merlot smackdown show under $20. This seems to be the best place to find value domestically.

Merlot is a bargain hunters delight these days. I enjoy them as long as I don’t put them up against a Cab. or something more complex. Costco has a good $10 Napa Merlot sourced from cooler micro-climates and the Markham Merlot I’ve enjoyed since the ’95 vintage and it still costs about the same as then. They may be simple black cherry but they are delicious. How about a large Merlot smackdown show under $20. This seems to be the best place to find value domestically.

QOTD: Generally speaking, I’m against over-oaking of wine. I’d much rather a minimal or no use of oak than too much. In Bourbon however, I adore wood.

Too much oak is like a movie relying heavy on special fx because it lacks substance.

Not a big oak fan, agree is masks a wines character.

LOVE THE OAK!!!!

We’re not spending that much on Merlot. Fortunately we’ve found one we really like that runs between $11-14 depending on the store.

QOTD: I’m not a fan of the Oak Monster. Carl is undecided.

Vivian is really getting it done…
We all need could learm and follow in her footsteps.
Come on Vaniacs, work your PAL.

GV, enough with that shirt, a little bit ripe from here.
I think I getting a little burnt underpit overdones with the merLOT.

QOTD:
A little oak is always fine…. No oak is always fine…..
BUT THE OAK MONSTER IS JUST WAY TO SCARY FOR ME !

Vivian is really getting it done…
We all need could learm and follow in her footsteps.
Come on Vaniacs, work your PAL.

GV, enough with that shirt, a little bit ripe from here.
I think I getting a little burnt underpit overdones with the merLOT.

QOTD:
A little oak is always fine…. No oak is always fine…..
BUT THE OAK MONSTER IS JUST WAY TO SCARY FOR ME !

I’d respect Gary a LOT more if he’d drop the potty mouth….

1 vote against the Oak Monster !

Vivian is great! Can’t wait to see her next installment.

Have you changed recently?????

QOTD: A baby oak monster is fine, but no oak monster is the best!!! I have too many nightmare about the OAK MONSTER invading by wine stash! He terrifies me!

3 Wine but 6 corks on the table. Ha Ha

3 Wine but 6 corks on the table. Ha Ha

Bordeaux strikes again.

QOTD: I’m Switzerland on the oak. It is inherantly the right of the winemaker(s) to do as they please. One can only really suppose what oak masquerades, without having tasted a base pre-oak aging. On the other side of the coin stainless steel and foudres are not the end all be all in wine. Too much speculation is placed on what could have been. I like good, with or without the monster.

Balance is key. I can enjoy it in chards prefer the butter but can enjoy some oak. Same with in the reds, oak can’t overwhelm my new world fruits!

Like everything….balance is the magic key…..in other words a little bit of the oak naturally adquired in the process is OK, but a lot of oak is definitaly bothering and hiding maybe a beautiful fruit in the final product that will have to live with that monster most likely mascaring what could’ve had the thunder……whether you like it or not.

QOTD: I agree with another person here that oak enjoyment should be put on a spectrum rather than just be a yes or no. Sometimes I love a little oak but I don’t like when wines get carried away with it!

I was just happy it wasn’t the big-ass glass that broke!

QOTD: I vote no Oak Monster!!!!!!!! NONE OF THAT GUY!!!

Gary,

Question. Is there a difference between the Oak Monster and when you feel like your drinking a liquified cedar closet? I had Leal Vineyards “The Carnival” Meritage and I thought I was drinking cedar juice! No good…Is there a difference?

Against papa oak monster, ambivalent on mamma oak monster, but OK with the baby oak monster.

Not an over-oaked fan.

Baby was cute just like last time. Fun episode – really quick, but fun.

Qotd: Oak Monster – NO. Baby Vanilla Oak Monster – Yes!