How To Get Your Wine Palate Trained.

How To Get Your Wine Palate Trained. – Episode #148

December 15, 2006

Wines tasted in this episode:

1999 Louis Roederer Cristal

Today Gary tastes a wide variety of “THINGS” to show you how important many of the flavors are to training your palate to find them in wine. Have a good weekend.

Hello newcomers ( and there are a lot of you) This is a long video and it builds up but to see what EVERYONE is talking about you can see the last 2 minutes here CLICK HERE

491 Responses

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March 17, 2008

quocvo
Great episode as always Gary.

My only regret here is that it took me 4 or so months to finally get around to seeing this classic episode.

You have inspired me to get together a “train your taste buds” night. I can’t believe you ate your sock. I don’t think I will include this in the line up. By the way, could you tell me exactly what “Asian Spices” is? One sees this description all the time, but I don’t quite understand what this is. Is it a marsala mix, curry mix, byriani mix, Chinese five spices, satay mix, etc.?

And, yes, clove and clove oil have been used for eons in the East as a spice, but also as a breath freshener and numbing agent for bad teeth. In imperial China, it was once required that when presenting oneself before the emperor, one has to have been chewing on cloves to freshen the breath.

Thanks again Gary, you bring the thunder!
March 17, 2008

Terp00
Great work. By far my favorite episode so far – Ive been watching as many of the older episodes as possible, and I just hit this one.

I found myself tasting along – the jam, soy sauce, etc. I tasted some roasted tomatoes I made tonight – since I do hear you mention tomato now and then. I am truly excited to taste just about everything you tasted on this episode.

I cook a lot for my wife, and I am obsessed with ingredients. I love the smell, taste and texture of tasting the raw ingredients that go into everything.

Some other things you might want to try (though I am sure you have tasted these) – nori (dried seaweed sheet), roasted peppers, cumin, powdered ginger, fennel seed.

Anyway, thanks again for another great episode.
March 13, 2008

StevoVino
They say that the predominant characteristic of NZ Sauvignion Blanc is “cat pee on a goosberry bush”…

Now that I would love to see.

Great show Gary!!
February 29, 2008

Lisa
I’m in tears laughing at the end of this…… to answer your question, I would not even THINK about trying some of the stuff you ate in this episode (dirt, OK…. Jalepeno? I don’t think so!), but listening to you talk about wines that have those characteristics makes me realize why I don’t like some varietals…. because I don’t like that food! FASCINATING…..
February 28, 2008

Brit
Gary, I give you HUGE kudos for doing this episode! I’m not sure I would’ve been as brave to go for the jalapeÃ±o pepper, especially after the cloves. But your point is well taken to keep expanding my palate. WELL DONE! – An had I seen this episode as a kid, I might have actually not fussed so much about eating brussel sprouts or lima beans…
February 27, 2008

Johnny Tapia
Thank you so much for having an episode to train the palate. I’ve recently gotten into wine so I really want to understand and appreciate it. Your show, I feel, has really helped me to do that.
February 22, 2008

Boris
I just started watching your shows. I find them thoroughly enjoyable and exciting, in that they make me want to explore wine more. This show on palates really explained to me why I seem to enjoy white wines over reds (from my limited experience), as I am passionate about fruits like mangoes, papayas, apples, and apricots. I honestly can’t get enough of them. Now, I’m excited about expanding my own palate and gaining a better understanding of the flavors offered by various wines so that I can use that knowledge to pair wines with dishes in order to highlight specific flavors.

Thank you for the knowledge and motivation.
February 16, 2008

snarf
Suggestion: whiteboard behind you; you write the flavors and wines where they are typically found, as you go. Just speaking the information does not aid audience retention.
February 10, 2008

Jeffrey Fredrick
Just watched this for the first time — we’re going to use this idea at our wine club! (but w/out the jalapeno.)

My 7yr old daughter watched it with me and wants to order some NJ dirt to taste. I’ll need to go checkout stuff.winelibrary and see if it is on offer…
February 8, 2008

Katherine
I just rewatched this episode for the fun of it. Tell me how you learned how to discern how much oak is in a wine? Did you chew on oak?
February 6, 2008

Paul Nicosia
Gary,

I’m in (sort of) the same shoes as you were when you started off with wine. I’m 18, and coming from an Italian family have become very interested in wine. Like you I have good parents who respect the law of the land and don’t let me drink. I love the show, and have been watching it for a little while, and just stumbled upon this episode today. Let me tell you, I’m gonna be spending a good amount of time at my local produce store picking up some of these things to taste. I’ve become so fascinated in this whole world of wine, and I’ll continue to watch the show daily. Thanks for all the work you put into this show, it means a lot to all of us!

-Paul
February 6, 2008

brian
what an appetite
February 5, 2008

Portugal and South West France, Languedoc-Roussillon and Provence - Episode #401
[...] How To Get Your Wine Palate Trained. – Episode #148 [...]
January 31, 2008

Deeve
Gary is the man.

The stuttering of Cinnamon was classic as was the eating of the whole top of the asparagus bunch.

I am definitely going to try this sometime. I am from now on, going to make it a point to taste everything….
January 29, 2008

Sev
That…was…awesome. GV is hilarious. I am definitely going to give that a try sometime soon. Now that you are almost up to 400, you should go back and do this again with some new stuff, and maybe AJ to train his palate. That huge bite of the pepper really shows your dedication. You bring the thunder nonstop.
January 28, 2008

Stephen
Gary,

This is excellent. I am discovering my palette. Thanks!
January 26, 2008

Dan C
This episode was both educational AND entertaining … you find that so rarely these days lol! … Gary you are my hero!
January 22, 2008

KyleLikesTies
I heard you mention this episode a while ago, and I finally got round to watching it … Wow, this is one for the history books … I think this officially is the shiznit. As several people mentioned, arrowroot is used as a thickening agent and isn’t supposed to taste of anything … although, to clarify impchimp’s comment, it’s *not* made from animals, like gelatin is. The last couple minutes were *priceless* … I may have to come to Jersey to try the dirt v. Cristal comparison. -and- If you liked the jalapeÃ±o, you should try one of those crazy habanero cultivars ;~P

Also good to know that you get the comments from the old episodes that we watch … I’d always assumed that they just disappeared / went totally unnoticed, so I never leave any even if I watch an ep, say, from a week ago … Maybe it’d be good to mention again on WLTV that you *do* get old-episode comments!
January 20, 2008

Troytee
Episode 148 is the best educational comedy video blog! I’m totally stoke thanks to WLTV.
January 19, 2008

NickThe Wine Guy
Wow!! I am In awe

I love What you do
January 17, 2008

Characterlost
Awesome GV, i am definatly going to get some peeps together from the CKC and do this. i bought some black currant jam the other day, maybe it was not a good one, but i did not get a dramatic flavor profile from it, i am going to pick up a couple different ones and try again.
January 2, 2008

kitty and meow meow
wow amazing, epic like you said. many thanks.
you said you liked goji berries. they are very good, big part of chinese medicine too.
lots of interesting tastes in traditional chinese herbal medicines too. roots, tree barks, dried gecko…
December 28, 2007

Nicole
Thanks Gary! I’ve been meaning to watch this episode for a year and I’m glad I finally got to do it. I can’t believe you actually tasted all that stuff. What a martyr. I plan to do this with some of my friends during Project Runway Parties, but I think we’ll just take on a few flavors at a time and then try some of the wines you suggested to go with them.
December 26, 2007

Owen
Wow. I’m glad I stayed through till the end. You’re a brave man, Gary. You made me think of how many things I’ve eaten but not really taken the time to taste. Also, had a crappy Merlot/Cab blend tonight that was the epitome of Hi-C wine. I never would have thought of that if not for WLTV. Crazy.
December 10, 2007

Canadian Chris
Dude I am so doing this. For the longest time I just thought the wine snobs of the world had their own private lexicon that really had no basis in reality. Well, actually I still think that, but regardless I’m going to hold some “palate workouts” with friends to really get into this so that when I hear a GV, a Robert Parker Jr., a wine spectator reviewer talk about bell pepper with subtle hints of thyme and lemon peel, I can understand what they’re saying. And the jalepeno was funny. You and your team keep up the great work!!