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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July 6, 2008

sam
Seeing as there has not been a new episode for a couple days, I decided to watch this epic episode again. Quite the experiment in taste. I’ve been into trying new things I’d usually avoid because of this show. Great courage Gary. We should keep our palates open to new experiences.

I was wondering if you were going to try the poop…I guess that would be going a little too far…Great show
July 4, 2008

Kevin Eckert
I love this episode. I found you on Revision 3 and my wife and I were so inspired we are going to start blogging about the wines we try. I’m the novice and she actually likes wine so this should be fun.
July 3, 2008

stephanie
you. are. hilarious. i’m going out today and getting all sorts of currants and cloves. thanks for your show!
July 1, 2008

Justin Price
This is by far my favorite episode!
June 19, 2008

Heather
Ok, so I finally have to post…so I am an American living in Switzerland, and I cannot find a job here, so I turned to WLTV for entertainment and a hobby while I sit at home alone. While trying to train my palate, I was rummaging about through the spice cabinet and came across “gewÃ¼rznelken,” cloves in English. It definately numbs the mouth, but it has a very distinct smell, it reminds me of maybe a childhood candy, can somebody help me out on the smell, its bothering me. I am sure to lose sleep over this if I don’t figure it out…

Thanks, Heather
June 16, 2008

Wes Michaels
I’ve been a lurker for awhile and this is my first post. I watched this episode after Gary posted a link to it on twitter. I’ve been enjoying wine for almost a year now but I still don’t seem to have my palate trained well enough to pick out many flavors in the wine I am drinking.

I am now putting together a “Trust Your Pal Party” where I plan on inviting a group of friends over and splitting up buying the foods to taste between the group. I’m sure none of my friends have tried wet rock or many of the other ingredients; it should be a good time seeing the look on people’s faces.

I may even go as far as setting up a website for others to send out party invitations to set up their own “TYPP”. I’ll keep you posted on that.
June 15, 2008

Jean-Philippe
Hi everyone, I stumbled on this site by accident and fell in love immediatly. I am new to the world of wine and I really like your style Garry, you make win really accessible and understandable.

I am bit confused about blackcurrant, you said that it was not the same thing as cassis. I always thought that blackcurrant is ‘cassis’ (in French, which is my native language) and redcurrant is ‘groseille’ (in French)

Could someone help me with this issue of blackcurrant vs cassis ?

Thanks
June 8, 2008

Sarah
This episode made me laugh really, really hard. And apparently the clove has been used as an analgesic for dentistry purposes in Asia, so it was amazing that it instantly numbed your tongue.
Aaaanddd.. this is my first comment! My friend discovered you and shared the love, and we’re spreading the word. We’re college kids (still under 21, unfortunately) but we’ve become fascinated and extremely intrigued by this show. I love the kinds of things you tasted on this episode, and I think it would be a great way for us to train our palates. We can’t wait until the big 21 arrives, but until then, we’ll be rabidly watching episodes.

Oh, and about WLTV in general, your energy is infectious and I love watching every single episode! Please come to SoCal to do a signing or something! We’ll totally be there!
May 31, 2008

Jose "FUBAR" Sanchez
Oh man, this episode is guaranteed to bring laughter into the world every time I watch it! And it’s been at least 10 times!

Next book should be about the experience of all the different things you’ve eaten and the wines they remind you of.

Great stuff GV!
May 30, 2008

Richard Treadway
Thanks Gary, great episode. I have a new one for you. Bandaids. They have that pharmacy smell and a mineral plastic taste.
May 22, 2008

Chris Wang
This is an absolute epic! Sign me up on the flavor tour, pleazzzz!
May 20, 2008

Joshua Myers
Hmmm.. Arrowroot. A way to say the wine has no flavor.
May 19, 2008

Hido53
OMG!
From a selfish standpoint . . . Thank You Thank You Gary for doing that to yourself so that you can describe with amazing detail the flavors and aromas of wines that you are tasting . . . I’ve never tried so hard to supress laughter (watching this at work as the workday is coming to an end and I’m getting ready to go home)in my entire life! I think I may have strained something internally! I will definitely get my wine friends together for a wine palate training session. I will report back on the experience. Not so sure I want to chew on whole cloves and jalapenos though . . .
May 19, 2008

Shon
This is the 2nd episode I’ve seen and I really enjoyed it. Watching the 1st half made me think “I wish I was still in Moscow or could find those things in Hanoi”, but watching the 2nd half made me think “I don’t think I have the guts to taste a sweaty sock or dirt”.

Thank you for this episode, I had a lot of fun watching it and now I know what I should look for to start training my palate.
May 16, 2008

Alex
Best show ever…I usually watch a couple hours worth of WLTV each night and this is the best one yet. I had a question though….how is it that wine gets these flavors? Dont get me wrong, i taste them as well but how do the wines get it? N E way, have a good vacation.

-Alex
May 15, 2008

Dev
Holy crap man…. that was THE craziest episode ever. Have you tried natto before? Japanese fermented beans… tastes very much like someone’s sweaty feet after running in sneakers all day.
May 6, 2008

Colin Komar
You just keep going! I thought you were done with the JalapeÃ±o, but you proved me wrong. Great job!
April 30, 2008

Winekat
Episode 148 was great. Thanks for the great information and the laughs. I am new to WLTV and am already a fan. Can’t wait to view more of your “classics”.
April 21, 2008

Purple Tooth
Great episode, Gary. You are hilarious. I learn and laugh at the same time.
April 17, 2008

Hillary
Uh, Gary, I think that you’re not supposed to eat the seeds of the jalapeno. Just taste the tip. hahahaha

Gary, I discovered you about a week ago through Twitter. I feel SO at home with you as I watch the Wine Library.

I come from a family of grape growers, both table and wine. I have never developed my palette the way I should have, but love a really lush, bold jammy red (cab), and up until now, a dry, crisp, grassy sauv blanc (which you may have changed my mind about last night with the Cederberg Chenin Blanc that I’ve yet to find.

My QUESTION to you is, very often, as I try to get the nose I just smell a lot of alcohol, even when I air it. A. am I smelling the black pepper or B. the alcohol? A really good example of this dilema in leaning how to differentiate the different flavors in wine would be a: Turning Leaf – Reserve, 2006 Cab Sauv.

Please,oh, Guru o’the Grape. Help me learn.

Hillary
PS. Wish I had been able to be at tonight and last weeks tasting in SF!
April 6, 2008

Carsten Cumbrowski
Haha… that’s crazy.. thanks god that I am not a wine drinker really.

I don’t like red wine, what is untypical for a men who mostly like the dry red stuff. I love hungarian desert wines though. Tokaji Aszu… old .. Essencia (about $200 per 0.5l bottle) if you can afford it or the 6 (at least 5) puttonyos one, if you don’t (about $30 for a 0.5l bottle) .

That’s a very steep price for a product out of Easter Europe. Very heavy, very sweet, almost like a liquer (as in the french word liquer and not liquer store). I have been to the Tokaji region once, which has a story on it’s own (and climate, and fauna, which is the secret to the wine and grapes it is made of).

You should try it, if you like heavy and sweet desert wines.
Cheers!
Carsten
April 2, 2008

DavidM
Hey, I just tried this and found the Hero brand black currant. Very interesting taste, not something that I am used to. Thank you for the idea and all the diffent flavors.
April 2, 2008

Ben Janssen South Australia
Great to come back and watch EP 148. Big laugh. Thanks for all the fun.
April 1, 2008

Omallley
How did this take me so long to watch? Excellent, classic, wonderful episode. I don’t know who is cracking up in the background (Mott? Matt? Some other M–tt?) but I was laughing right along. You have me convinced (minus the jalepeno) to expand my pal.
April 1, 2008

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