34 Responses

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1. September 25, 2006

   Brandon M

   Perfectly put Tony…Gary…I just keep learning and learning.
   I feel like I’m ripping you off, but I’m starting to use “mid-palette” and “finish” a lot more. Now I’m believe I’m using it more wisely.

   B

2. September 23, 2006

   Rick

   Gary

   While trying to understand what mid-palate means I discovered the following blog:
   http://drvino.blogspot.com/2006/04/malbec-backup-or-star.html
   Dr Vino’s blog says,
   “The other various arcs show the profile of other grapes. Tempranillo (blue, above) has a good attack, weaker midpalate, and a strong finish. Cabernet (red) has a similar arc he suggested but not quite as much on the attack. Syrah (yellow) has a broad midpalate but is kind of weak on the attack and the finish. Pinot Noir (green) has a finish that goes on and on—when done right.”

3. May 16, 2006

   Julius

   How about a lesson on how to taste wine when you get it in those “thimbles” that the Wine Library offers to satisfy New jersey law.

4. May 8, 2006

   Jon

   Would like to see you also tape the wine seminars for us webbed-winos that are out of state. Just discovered WL is again shipping to VA & ordered a “free” case. VA wine is costly & lousy, but I do like that Horton Viognier and even their Norton’s not bad. You were right on with the AMON RA. I decanted, tasted it, but just OK. Set it aside in the ‘ol ships decanter. It totally transformed into a butterfly several hours later. Would also like to see you put a recommended drinking (year range) on all your wines although I can usually get it from Parker or Tanzer elsewhere. Would like to see more Bio Bio Valley Pinots. The local Wegman’s had a terrific one from Porta but ran out. Will you be getting Radio Coteau pinots again?

5. May 8, 2006

   kidseyemd

   Gary,

   When it comes to tasting notes, the often used term “racy” has stumped me for some time…care to comment on this?

   When i think “racy” I think of Danica Patrick (now that’s yummy!!), not wine

   Hugh

6. May 7, 2006

   Gordon Joachim

   Gary — Truly enjoy the episodes, and was particularly pleased with this one. I am attempting to become a ’spitter’ and hoped this ‘lesson’ would help. However, try as I can, swishing wine in the mouth just doesn’t work for me — it literally takes a very good wine and makes it taste sour. I find I can only let it flow over the broad middle part of the tongue, then down the hatch, to really enjoy its character. Perhaps it’s an individual thing. Finally, I have been drinking good wine for 30+ years and continue to have difficulty breaking down aromas and flavors any further than ‘berryish’, pepperish, earthy/muskyish for reds, and fruitish for whites. Good to hear you explain that specific subtle flavors/aromas are just that, subtle — and its all in the nose and tongue of the beholder. Cheers!

7. May 5, 2006

   Russ J

   Interesting episode. I have seen that so-called “tongue map” you mention as part of a Riedel promotion, you know the special glasses help direct the wine to the appropriate portion of the tongue to maximize enjoyment etc. I have also read numerous articles by medical and science professionals that declare that it is total BS and that all taste buds are the same. Your thoughts?

8. May 5, 2006

   Tony

   Gary,

   Thanks for this episode. I had already picked up on the difference between the attack, midpalette, and finish from some of your previous episodes, but it’s good to see you really define it here.

   Amazing how wines can change dramatically between the first taste and the finish. I had a bottle of 2000 Chateau Malmaison last night that was a perfect example. Earthy and terroir driven up front, it became harshly acidic on the finish. After a couple of hours breathing, the adicity faded somewhat to reveal extremely dry tannins on the finish. The earthiness of the midpalette increased as well. Overall, the first 50% was fantasic, but the finish was not smooth or pleasent.

   Six months ago, I might have been aware of this at some vague level, but you’ve helped me be much more conscious of these things in a way that I can clearly perceive and articulate. Thanks for that.

   I’m still having problems with the aromas, though. I’ve never had black current, so how would I know what it smells like? Though sometimes I pick up notes of smoke or earth or mocha, maybe I just don’t have a good nose for the less obvious aromas.

   Thanks again, and keep it up!

9. May 5, 2006

   Ian

   Gary,

   Great Job on WinelibraryTV, look forward to it every week. Wondering if you could do an episode on some of the Parker rated Spanish Reds. Great values, high Parker scores, and mixed comments on the scoring accurassy.

   Ian F

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