34 Responses

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1. May 13, 2009

   looper

   This is comment #2
   My last comment (on episode 674) was asking for this episode and now I feel dumb. Great show, thanks for explaining.

2. May 8, 2009

   Bobbie Smith

   Man, I wish I could embed this. Is there anyway I could get the code to do that? For now, I just created a link in a pop up here. I am totally addicted and can’t wait to get my wine for the wine club. Pretty soon, my site is going to look like a Vayniac fan club. I am a wino so I guess it’s excusable. It just cracks me up. Ok, I am going to stop babbling now.

3. March 24, 2009

   Dominic

   wine

4. March 24, 2009

   Aaron

   woohoo!

5. September 28, 2008

   David

   Several episodes such as #42 and #125 (I think) will not work while others do. I would like to hear some of the basics and cannot seem to get them.

   Any ideas?

6. September 26, 2008

   Casey Lee

   great video . great video. thanks gary !

7. July 9, 2008

   Dan Leavy

   epic episode

   word 42 “Wine”

8. March 30, 2008

   David Ziemba

   Just rewatched this and it is obviously such an important episode for newbies to people who have watched “forever”. Brings so many things which are important to the forefront and to make sure you focus…I am trying to analyze everything I eat now…to the annoyance of those non vayniacs around me
   Dave

9. February 19, 2008

   GR8wine

   Hey Gary,
   Do you even know about comments posted on old episodes?
   I originally missed this one but I agree it’s a classic and am glad you had MOTT, LINK IT UP.
   I’ve had many extended discussions with experienced wine tasters I highly regard and it’s interesting to hear their perspective on tasting. Some hold a philosophy and process very close to what you described on this episode but I’ve encountered almost an equal number who describe their tasting technique differently. It may seem subtle but it’s one that is quite different in the mechanics (and something you’ve referenced many times in later episodes). They split the palate into front, mid, and aft according to locations of flavors on the tongue and in the mouth. So they are using location of flavors as a differentiator as opposed to “time” as you did in this episode. As mentioned earlier, you have often referenced location in the palate but you generally use the term “focus” when you do so. Can you comment on this?
   By the way — I’m a HUGE student of wine and exploring all aspects. Your show obviously exhorts the exploration of the wine world, so I was an immediate fan.

   BTW – heard you were coming our way (Winery at La Grange, VA) on 23 Aug — can’t wait!!!!

10. February 9, 2008

    The Fanjestic

    Informative. But I don’t swish the wine anywhere near what Gary does – but I always swallow the wine since I’m never tasting that many. Howvever at tastings I usually just swallow some and spit some. I also get nice and toasted – not on purpose but I hate to spit.

    And yes that’s what she said.

11. February 4, 2008

    Josh in Burgundy

    extremly toned down respectful GV. Weird…….Man I love this show

12. February 2, 2008

    Lyn

    Wow. You have changed Gary! Only 22 comments for this episode. Your following has grown!

13. February 1, 2008

    LAID BACK FRIDAY - 1 more show to 400 - Episode #399

    [...] How to taste wine. – Episode #42 [...]

14. December 13, 2007

    VinOrecul

    Ever blow on hot soup to cool it down before consuming it? This technique can be executed in the wine world.

    I inhale and blow on wines with high alcohol content before taking the GV from New Jersey coined “Sniffy Sniff”. The wine will ripple in the glass like a storm on Lake Washington between the floating bridges.

    The benefits are this…subtle aromas currently masked are now in your face giving you Hi-Fives and a WUD UP as they celebrate their freedom from all the alcohol clinging to the inside of the glass acting like a toll booth.

    **Important** Respect the first SNIFFY SNIFFS of the wine as POURED to get the full effect that most others are duplicating. After a taste or two switch gears then try the blow technique and discover yourself what was swept under the carpet.

    1. Blow into glass(wine ripples are hardcore).
    2. Immediately after blowing take a HUGE sniffy sniff.
    3. Your nose will detect what was trapped beneath the vapors.
    ——————————————————————————
    4. Careful..with all the rinsing, spitting, sloshing and wristbands a flying..somepeople might find the blowing sniffing sound a bit of an overdose and deem you insane.

15. November 4, 2007

    Kristen

    Thanks so much for this video! It was so informative and for me, working in a wine shop, I can pass on this information to people who want to know!!!

    Ah, it’s so weird not having a QOTD!

16. October 25, 2007

    yowens

    Gary- you’ve got all the moves.

17. September 14, 2007

    Patricia Yonkman

    Dear Gary, I have been in the Hospitaliy industry for 20 years. Mainly bartending. I have been turned down three jobs so far for not knowing ( What grapes are grown in oregon?) or pair the food to wine, or what wine would you reccomend with Thai food? I was taking back because I did’t know. Thanks to your wine video library show I have been watching and learning. I think you’r fun, energenic, educatioal, down to earth with answers, knowledgable, and a Jet fan. Than You so much for educating me. I love your videos. Patricia Yonkman

18. September 7, 2007

    GrapeStuff

    Great episode, GV. This should definitely be a standard for anyone new to tasting wine (in fact, I see that it is one of the episodes in your new “New To Wine?” link. Good summary and intro!

19. September 4, 2007

    Winenerd

    Good one Gary, but please stop talking about smelling sugar or tannins. The only thing that you are smelling is ripeness when you talk about smelling sugar! Sugar is not volatile, that means you can not smell it!! Same with tannins. Keep up the good work!
    Sincerely, Konst

20. August 31, 2007

    WA Ambassador

    Excellent idea, Gary. This was a great episode. Everybody should have to watch this one so that they can have a better idea of how to taste wine.

21. August 28, 2007

    Rusty Trombone

    Dude, you are the biggest f@ggot I have ever seen… Especially with that Jets shirt on… GFY…

22. August 28, 2007

    Evan

    Yeah, recent research has showed the map to be …less than scientific. All types of taste can be perceived from any area of the tongue that have taste buds.

23. August 27, 2007

    Tommy Vernieri

    Gary, I love the “New to Wine” page—keep rockin’.

24. June 8, 2007

    David Canada

    This was a top three ever episode! as good if not better that the How to train your palate and the outdoor tasting. I love getting you knowledge!

25. May 21, 2007

    vivaitalia

    Excellent episode! I have a question though, when I try to bring oxygen into my mouth as a swish, the burn and taste of the alcohol completely take over my mouth. I don’t taste it or get a burn at all if I just swish it but I know i’m missing out on some flavors. I do decant everything for four hours or so. Am I doint something wrong? Is there a way for me to get more out of my wine? Any help would be appreciated.

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