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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January 5, 2009

Eric Laz
What a riot. You had me in tears. I can’t believe you ate dirt and drank Cristal in the same sitting. You truly are the man.
January 5, 2009

Kenny Galloway
I have to say Gary this is the first time in the two years that I’ve been watching you that I was disappointed… of course this episode was epic… I do stuff like this when I’m back at the crib during x-mas, because I can steal all my mom’s food and spice cabintries… so lemme say that I LOVED THIS EPISODE!…

but MAN YOU’RE A SPICEY FOOD WUSS!!!… sorry but I had to dog you because even more than my wine obsession i think the thing i’m most arrogantly proud of in the world is my tolerance for spice, which is a shame because it is destroying my palate… y use spoonfuls of the Yucateco 100% habanero hot sauce (from the yucatan in mexico and my world favorite) on potatoe chips and cheese its… amazing!… and when i lived in Mexico (for 5 years) i’d go through a bowl of fresh chile piquin (tiny bb size chile peppers MUCH hotter than jalapenos)… it’s unfortunate because at this point jalapenos are like bell peppers to me so I’m quite seriously worried about just how big my wine palate handicap is…

so here’s my QOTD for you… can I rejuvenate my palate and taste buds? i’m feel that I’m quite developed and diversified but still every once in a while I wonder if it’s my spice obsession or just the fact that I need to keep on digging deeper and deeper in the wine world…

cheers!
January 5, 2009

Alex Mielnik
L.M.A.O!!! I love you man!!! You put the point across in spades…
December 27, 2008

Jonathan Fuller
Just finished watching this episode as well as the weather episode. I was hoping that you would explain how the weather affects the grapes, and in turn, the vintage…

Maybe you could hit that up in an upcoming episode?

Loved this episode, gotta love the FINE NJ soil. Great for tomatoes…? Think I’d like to try all these things too. Maybe not in one sitting though. That’d end me!
December 15, 2008

ThePiege
Gary,

Just started watching your show and I can’t get enough. Seeing this back episode has just taken me to a new level. Thanks for being so FREAKIN’ PASSIONATE about wine!!!! I have been drinking wine for years but have just started learning about it. You and your show is just what I was looking for.

Salud!

The Piege
December 12, 2008

Tim
Gary,
My parents recently bought their first computer and have been watching your show online (they found it on their own). They loved it and urged me to start watching. Now I can’t stop. I listen to past episodes online at work just about everyday. I love it. Don’t stop. The palate episode was great and I really appreciate the budget conscious episodes but I love them all.
December 11, 2008

Jason H
What a great episode. I can’t wait to put something like this together. I have been watching your newer episodes for the past 2 months of so from your podcast on itunes. More recently I began downloading and watching old episodes of WLTV starting from episode 1 and watching the revolution. It’s been great and I look forward to the future. Thanks Gary.
December 10, 2008

Christine A.
oh ya.. about the arrowroot.. i commented about it beause you tasted it in this episode and said you didnt know what it was and it was flavorless, just incase you didnt remember since i figured you tried A TON of things and it was like two years ago you taped this lol
December 10, 2008

Christine A.
have you tried Lychee for your flavor profile? it is a tropical fruit with a hard casing and is a VERY common asian flavor, like for ice cream, tea, candie, you name it. I feel like a lot of white wines that have a fresh tropical fruit component remind me of lychee!

Oh ya arrow root is a starch that is a thickener in cooking like cornstarch and actually melts at a lower temperature than cornstarch so it is good for certain cooking needs.

I love this episode so much and it is very encouraging!, I live near Philly and i feel like I get a lot of flavor profiles I have from Ritas water ice! lol and I am from the Phillippines where we have lots of different kinds of flavors and fruits so it interests me what people from different countries think wine tastes like? My question for you, is their anything flavor profiles uniquely Russian or New Jersian you find in wines?

Sincerely and Earnestly!
Christine A. aka your newest WLTV fan!
December 6, 2008

David Benjamin
I have been following you now for the past few weeks, enjoying all your episodes however this one is one of my favorites. Being a foodie, I really appreciate the seriousness of developing the flavor profiles that are found in wine. I am not a wine expert at all and know very little about various wines but as I get older (just turned 39) I become more intrigued. I enjoyed watching this episode for its comedic and educational aspects.

Keep up the great work and I will continue to follow, learn, and explore all things WINE!
December 4, 2008

stuco
Thank you for this episode. I have been watching for about 2 months now and THIS IS my first comment. I have just started to drink wine because of WLTV and have been baffled at how you can taste the different flavors in wines and can tell which part of the palate they can be tasted on (that part still puzzles me). I still have NO CLUE when looking for wine what I’m looking for, but you are helping me with each video.

This episode has also made me roffle the most! THANKS, Gary!
November 28, 2008

Stan Reitan
Mr. Vaynerchuk,
A wine salesperson I deal with recommended your website to me and I was impressed. You and I have a similar approach to wine. On my website I state that wine is an individual sport and it appears that you agree with this philosophy. Your show on training the palate was great and I believe should be done on a much smaller scale over a longer period of time. You have mentioned dairy qualities on a number of occasions, plum, and many other flavors. I think the point you are trying to make is that if you have a passion for wine you will pay attention to flavors and see how they relate to the juice you are enjoying at the time. It is a learning experience to buy a bottle that was recently reviewed, drink it and try to extract the flavors that they refer to. A recent experience I had was when you had Charles Smith on your show and you tasted his Chateau Smith Cab. You made a reference to red radish on the palate. I asked for a sample of this wine from a rep. When I tried it I have to say you hit the nail on the head…… Red radish all the way. It even had the after burn of radish. So, not only is it important to try different flavors, it is important to drink wine and compare it to the reviews. This is very helpful in developing a good palate. One thing you have to make sure of is that you can trust the person doing the review. YOu have earned my trust. Thanks. Stan
November 23, 2008

Lorem Ipsum
This was hilarious and really informative. My wife and I recently purchased one of those Wine Taster Essence kits, but I think your method would have been much more useful.

I often taste cardamom (whole pod, not ground), Nilla wafers, and also flavors I call fireplace and golf course. I guess that would be ash and cut grass. Although I will admit I don’t really taste these tings distinctly. It’s much more of an inference or intuitive response to the flavor, almost like it triggers a sense memory.

What about bread or yeast? I’ve read that this can be undesirable but there are times when a bready, almost subtle garlic-ish quality seems to enjoyable. Thoughts?
November 22, 2008

labslave
What a great episode! I’m going to try it. Hey, $180 is a lot cheaper than a Le Nez du Vin kit!

I think as your show gains popularity you should recommend newbies to watch this episode.

And I don’t see how you could add anything else to that tasting without getting sick, but I would suggest addding tobacco leaves.

You never fail to amaze me, Gary!
November 20, 2008

Allie
A friend of mine turned me on to this website, since I’m very new to wine. At first, I thought it was a little silly to try all the different flavors, like chocolate and the berries, because we all know what they taste like. But then the more things you tried, the more I understood what you mean. To honestly understand the flavorings of wine, one must try it. How else would one be able to say, “Oh, this tastes like a wet rock”? To be honest, I just thought that wine tasters just kind of made it up, because I could never taste what they did. But perhaps it’s because I haven’t tried tasting dirt or eating peppers. So I want to say- Thanks. Now I know how they’re coming up with these different tastes. I’ll be sure to check out more of your videos. You explain things in simple terms, easy for newbies, such as myself, to understand.
November 19, 2008

Eliot
I’ve seen this video about 3 times in the past year, and I keep coming back to it.

Great episode!!!
November 16, 2008

Ray Barnes
Dirty Gary, all I can say is that I was glad to see this episode on pretty close to an empty stomach. No I have never done that, I think my wife would have me taken out and shot if I tried. I watched with delighted horror.

I was glad you did not bring one or more varieties of manure.

Apart from having the guts to do this, I am impressed with the way you can remember this cornucopia of flavours, and the wines that seem to go with them – especially the different Italian reds.

Very well done – and I need a drink too.
November 11, 2008

Nicole
You’re the best!!! I just started watching about two days ago and I can’t wait to learn more about wine from you.
November 9, 2008

texaswatts
Interesting episode #148 “Palate Trained”. I think there are mnay items to add to the tasting list. There are some that could have been left off and others shold be added. add: Pine, Oak, Rose, Dandelions,more of the plant and wood family. I don’t agree with the processed foods but lean toward the fresh stuff. Go show. I would add at the palate party to mix the flavors go from the sweet to the hot or sour items to really get the palate going.
Enjoyed~
November 4, 2008

sheehan
gary – im a new viewer, i don’t even drink wine and WLTV ROCKS. This episode is absolutely nuts..i can’t believe you ate all that stuff. keep up the good work man.
October 15, 2008

Jared Scharff
Hey Gary-

This was my first time watching the show. I saw 2 previous episodes, then this palette tonight from a friend’s recomendation. AMAZING!!! I love your show. I am a recent wine enthusiast, starting in the last 3 years. Been to Napa, Santa Barbera (Flying Goat Pinot Noir!!), and the new “napa”- Paso Robles. I play guitar for Saturday Night Live and been getting some of the other band members into wine too. Already passed your show on to a bunch of people. thanks for the show. it’s incredible!

Jared
October 11, 2008

Drew R
Hey Gary,

I’ve really gotten into the show recently. I’m relatively new to wine, but I’ve always loved trying different and unique foods and spices, which I think really comes through in my palate now. This was a great episode; I wish more people we so enthusiastic about experiencing new flavors, or so enthusiastic about what they do for a living!

BTW, The reason you couldn’t taste anything in the arrow root was because there really isn’t anything there to taste. It’s just a refined starch that is often used in lieu of wheat flour in products made for people with allergies or gluten intolerance. You always say that you’re “changing the wine world,” well count me in…
October 10, 2008

Yimosan
Brother, you crack me up.
Excellent espisode, but I got to tell you, I almost lost my lunch with the sweaty sock bid.
Keep up the great work.
THANKS!!!

PS. I seem to taste a lot of Tamarind in my white wines, check it out.
October 8, 2008

Daniel Kemp 4 Earth Emperor
A good place to go for people to train their palate for cheap would be a bulk store. Here in Canada there are stores called “Bulk Barn” where you can bag as much or as little of whatever you want. They have spices, candies, cereals, jams, chocolates and a bunch of other stuff.
September 29, 2008

Drew M.
Amazing…we stumbled on 148 tonight while eating pizza and drinking a ‘99 callifornia red zin…we have tears in our eyes…

This is required watching for all new Vayniacs…Mott…let’s link it up again!

dm