Lurker here, making my first comment after my triumphant appearances on freewinelibray.com
I must say, I’m impressed with our gang’s for-the-most-part nuanced reaction to the question.
Why make sweeping declarations? Sometimes an oaky, buttery Calil chard is just the thing. Same with a monsterCab. Their flavors aretn’t subtle but the can really hit the spot.
Other times call for more nuanced flavors, especially when the food is delicate.
Like any ingredient II know I’m misspeaking slightly here), when oak is out of balance, it’s hell. But fruit and tannin can unbalnce just as effectively.
Here’s to more whimsy in our wine drinking. Want to flout the rules? Drink a tree.
Two or three other things: that baby was adorable.
And Jen Pipes is even more adorable.
When she appreared, you were all yapping about the pappy! Hey y’all, HOT GIRT THERE! Jeeeez!
(Since she’s a fan, I want to make a joke about sharing my personal Oak Monster with jen, but that would be unseemly)
Finally, the broken glass reminds me of some wise counsel concerning a certain Jewish matrimonial custom.
Boychiks, if you’re getting married and your shayna maidele insists you break the glass with your bare feet, get out from under the chuppa IMMEDIATELY!

Against any over 3′ 10″.

I do like French and Hungarian oak but am not a fan of American oak. Hey Lev M, is it American wine that is over oaked that bothers you?

Gary, it’s too much! Vivian is so excited that you are sharing her “pal” documentaries with all the Vayniacs.

The Oak Monster scares Vivian, so we try to keep it away as much as possible. I like a little bit of oak, but too much just tastes like oak tea.

I agree the Merlot is not getting the love so I am actually buying more because of the value. I would like to see a Merlot show for Merlots under $30.

Previous comment didn’t show. Trying to see if this one does

Totally against the Oak Monster…as my wife would put it “it’s like drinking a tree”

Oak in moderation is OK.

Jim

The more wines I taste, the less I like the Oak Monster. If you want to defeat him, decant. I’m not talking a few hours, but a day or more. Even then, he sometimes wins the battle and destroys the wine.

The more wines I taste, the less I like the Oak Monster. If you want to defeat him, decant. I’m not talking a few hours, but a day or more. Even then, he sometimes wins the battle and destroys the wine.

Burn the oakmonster at the stake! I hate to admit it, but that loadmouth from New Jersey had an influence on my answer.

GV I love all he shows but lets mix in a $10, $15, or $20 dollar bottle when the others are up so high… you loose me after the $30 range and the CKCâ??s are out after $10…
QOTD: I need to do a whole lot more tasting before i can answer this one. I need to grasp the vanilla flavors that the oak is giving, and not getting that. Do you have a recommendation of 1 merlot not oaked and another over oaked under $15?

Save the trees! Leave the oak in the forest and out of the wine.

Vote no to the oak monster. Too bad about the glass.

Vote no to the oak monster. Too bad about the glass.

After my triumphant apparance on freewinelibray.com,, this now-former lurker makes his debu on the big board.
I just wanted to commend the gang here for their mostly-nuanced response to the oak issue, evidence that we can see the forest for the trees.
Let’s face it, unhip as the choice may be, there are times when there’s nothing better than a nice oaky Cali chard. Same’s true for a big, bold, oaky cab. Flavors like these are not subtle but, anti-Parkerites be damned, sometimes they just hit the spot.
Of course, other times (and dinner choices) demand more subtlety, grace and finesse. As so many have noted earlier, it’s all a matter of balance, Fruit and tannen can just as easily fall out of flavour balance as oak. And I’ve seen those inox wines fall as astringetly unbalanced as any wood-lden wine.
So in this instance, I applaud the wisdom and good sense of the crowd. Wanna change the wine world? Drink a tree every once in a while.
As this is my first note, permit me a couple or three other thing:
First of all, that baby was adorable.
Even more adorable and appealing on a whole bunch more adult levels is a certain Ms. Jen Pipes. I was amazed at the comments for her show. I mean most ya’ all were yappin’ about the pappy. I mean, charming old gentleman and all buy yeeesh!!!!!!! HOT GIRL THERE!
(And since she declares herself above a fan, I’d gladly show Ms. Pipes my own personal Oak Monster but that would be unseemly)
Finally, the broken glass puts me in mind of some wise counsel concerning a well-known Jewish matrimonail custom.
Boychiks, if you’re getting married and your shayna maidele makes you break the wineglass with yoru bare feet, get out from under the chuppa IMMEDIATELY!!!!!!!

wouachhhh i hate oak monster…it’s kill the taste.

I like the Oak Monster. And the Cookie Monster.

QOTD: I’m starting to hate him… he’s crept into all my hi-$ Napa bottles or my palette is changing over the years. I had to give away all my Stag’s Leaps to my friends… they love when my tastes change 😉

I’m gonna try my 2006 Bitch grenache from Australia tonight… stainless steel, no oak monster threatening the Bitch. (only new world people Google it please)

Years ago I was in love with the Oak Monster. However, having experienced many different wines these days, and going back and tasting those wines I used to love, I find that I am not found of the Oak Monster these days. Sorry Gary, I suspect that it is more that my taste has matured versus watching your show. Don’t get me wrong–I love your show and watch it ever day!

You know, when I first started drinking wine I liked heavily oaked red, but I think my affinity for this flavor was due to my excitement about tasting more than just black or red fruit in (red) wine! I wonder if a lot of folks who are new to wine or casual wine drinkers are caught up in this same phenomenon -mostly enjoying the fact that they can drink something that tastes like the edge of a chainsaw blade and KNOW that is what they ‘should’ be tasting!

Additionally, you’ve got to remember that there are STRONG differences in folks’ phenotypic abilities to taste food, drink, or even a rubber elephant. Most super-tasters probably hate reds due to tannins overpowering their sensitive palate, while those with poor tasting abilities (low taste bud density/count) probably don’t have the capacity to taste second or third tier flavors at all. Of course, olfactory system (the sniffy sniffer) picks up a lot neat flavors on the profile, but the taste buds are undoubtedly an integral part of picking up the body, presentation, polish of a wine. Surely, no single winery can please all of these folks!!!

QOTD: I despise the Oak Monster. In fact, I cut down all the oak trees on my property just so that they would never be used in wine barrels!!! -j/k I love oak trees, but the oak monster only belongs in my bourbon and Tenn whiskies.

The Oak Monster just ruined my Cline Zinfandel 🙁

I haven’t had an oak monster experience so I can’t vote.

But I tried two new wines this week and enjoyed both. Soquel 05 trinity from the Santa Cruz Mtns a merlot

and an Albarino from Tangent in the Edna Valley. I could smell that wine all day. beautiful

The OM can be useful, some flavors can come through, the vanilla and toasty oak really do work with some wines.

Not a fan of the Oak monster! I do not like artificial flavors into my wine, period! Cheers!

Against the Oak Monster, let that WA fruit shine through!