GV almost fired/retired hisself!!

I used to love the big, overstuffed Chards, and in gen., as I don’t buy ’em, could still tolerate a half glass, if I had to. more, if it was HdV, Ramey, et al. I’d had periods where I’d even preffered Santa Barbara (Cottonwood Canyon, 15 years ago), or Carneros, or various subs of Sonoma… as well as all style of French, and other. It’s relatively easy to manipulate into the animal you want it to be. Great versatility, and most people completely overlook a controlled, modest hand in producing light style, nice Chard cause of the clusy name that the big Cali style has made for it self, popular, though it is, I got no problem w/ any of it. Practically, a win/win. in moderation!

Agreed. K’s various bottlings don’t strike me as THAT heavily done, in fact, I think quite refined, but still was always a bit put off by allocations, AND the high price. (I came from a control state.) Classic demand/supply. Too many wonderful alternatives to even consider the ‘clout’ of a name, which so many people get stuck on, whether it is theirs, or another. At least, as far a Chard goes.

my.

That look was priceless, though you were right in the end. Weird blip at the end of the ep.

QOTD: I have not bought Burgundy while I’ve been in school, though I frequently buy other Chards when I visit my fam…they’re major Chard drinkers. Every once in a while, I’ll crave something like Kistler, though I prefer the lightly-oaked or unoaked because of the emphasis on the fruit.

The worried face was PRICELESS!!

QOTD: Here’s where I stand on the classic buttered popcorn-and-toasted-oak CA Chardonnays: I actually can appreciate them in the right context. I have to say that this style can work on my palate if a few components align. First an foremost, there MUST be ample acidity. After that, I have to be drinking it by itself, and I have to have the need to just unwind and relax, perhaps after a stressful night at work or a long day of shooting. These are the times that I want to drink a well-made wine, but I need something big without the tannin of a red and is lush enough to coat my palate. Here’s where I actually appreciate a richer, denser, oaked domestic white.

QOTD: I used to love the heavily oaked, buttery chards, but my palate has changed quite a bit and I really can’t drink them anymore. I’m still enjoying chardonnay, but I prefer either unoaked or very little oak.

QOTD: Far more Burgundian – crisp, clean, lower TA/higher ph wines for me.

Oak is like mascara.
Not too much is pretty, but sometimes you know that girl wearing too much is gonna be fun.

RAY!!!! Hi!!!!! 🙂

QOTD: As I prefer my Chard with an oak/butter taste, I was grabbing the car keys to go buy some, when you mentioned the price. I sat back down.

P.S. QOTD: lighter stainless steel high acid no ButMalo bombs for me please.

qtod: whites and oak don’t do it for me

Was just able to catch up a few episodes. Love the Us vs. Theme. As always just a treat to watch your show. K-Murph is legit.

QOTD: Lean, clean and balanced Chardonnay, that’s my preference when I’m drinking one.
(Not my first choice as most of you know by now)
I’ve got 5 bottles of Jason-Stevens 2008 Estate Chardonnay sitting in my rack that are buttery without being oaky. That’s why I bought them.
I need to roast a chicken, have some Fettuccine Alfredo and crack a bottle for company sometime soon.

QOTD: There definitely is a time and place for the super buttery and oaky Chardonnay, but almost always would prefer something not so “done up”. Love the makeup analogy you use a lot Gary. Also, with food it is usually not a such a good option, unless the acid it there to balance it out – and in those cases you are usually talking about a pricey bottle of wine.

QOTD: My husband likes the oak and butter style and I prefer little to no oak with my chardonnay. We mix it up and all is good. I bought some oaky chardonnays on Oct 1 from the PA Chairman’s Selection close-out sale. Last years goods were reduced.

God doesn’t need money…His “cred” is good.

Nice little show. Gary, nice job on color alone. I have to say that when I saw the episode title, I knew that the French chardonnay would win. KMurph should have done an unoaked Cali chard versus a Chablis or something like that. GV, you weren’t even challenged by this one.

QOTD: I categorically HATE the buttery, oaky chardonnays from anywhere. Give me a Chablis any time.

Your expression was priceless.

I am a fan of the French Chardonnay’s.

I am not a fan of the heavily oaked Chardonnay’s from California.

INteresting. Glad you were right. I love watching WLTV!!!

QOTD: I think I might know my chard pallete better in about 8 more months. I have had a bottle of Chateua Montelana waiting for over a year now. Waiting for my wife to have our 2nd and be finished nursing. So then I will have had a “good” cali chard, and a “good” FR chard. I am thinking I will still be an old world fan after all this though.

Jason

Both styles have their place holmes!

The Ramey Hyde Vineyard 2007 is just a glass of hedonism. The burgs throw all kinds of nuance and thats nice too. Depends on the mood and the food.