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 20, 2009

Aron
That was hilarious and courageous at the same time. It is obvious how much you care about your viewers. I’m not a wine drinker at all but the episodes are entertaining nonetheless. Have you tried durian? This spikey, tropical fruit has a very distinct smell and many find it repulsive. I personally think the fruit is pretty good. This would be an interesting one for you to try.

Just discovered you over the last month or so and this is my first time commenting. I’ve become a big fan of your keynotes and your approach to life and business. Keep on crushing it!

Thanks!
July 18, 2009

Alex
Oh wow just saw this because you mentioned it on the latest wltv.
Epic episode.
And first time comment. Ive been lurking for way too long.
July 14, 2009

Mitch from Israel
This is by far the best episode! I can not get enough of it. A must see . . . . now I have to re-train my palate.
I am definitely going out to get some of those jams and what not!
July 11, 2009

RIch Higgins
Gary – Loved this show. Just tripped over your tweets recently and am now a full-fledged fan. I recommend you to all my friends. The dirt and jalapeno ending was worth the price of admission.
July 9, 2009

Jeffrey
Gary,
I have been watching your show for a few months now and I have to say for new wine drinkers like myself, you make everything easy, fun, and the most important REAL. Out of the 75 to 100 shows I have watched so far this was by far the best. Most people that I ask the question “How do I develop my palate” say just keep drinking and it will come. I am going out right now and buying everything you had and do my own taste. Oh yeah… Congrats on the 700th show!

Thanks,
You are truly the best
Jeffrey Whitehurst
July 8, 2009

Gabe SM
I think ive watched this episode about 4-5 times, and being hispanic i lol at yer jalapeno reaction.. but really everytime i do its when ive picked up odds and ends from the grocery store. One thing i noticed is you dont have to do this all at the saem time. If you go shopping and you got an extra 5er pick up some interesting stuff, this week i grabbed some nori (seaweed) and some bamboo, and noticed some pretty unique flavor profiles. You should def check these out gary if you havent already, you might find some of these present in the sake brews you love so much. But really what I wanna say is you dont have to do all this at the same time, but a little on a regular basis can really amp up yer flavor repitort.
July 7, 2009

mitchcraig
Funny, started as a great episode of flavor profiles, ended like an episode of Jackass.

Thanks Gary for getting in there for all us lurkers. Wait I just posted does that mean I’m not a lurker anymore. w00t!
July 5, 2009

Billigflüge
red red wine, stay close to me I found great ideas on your Web site.
Well done !
July 5, 2009

Sean Erskine
This is my favorite episode by far! Much more in depth than the stuff you did on the Conan O’Brien and Jimmy Fallon shows. I don’t think that I can afford to waste my money on food and spit it out at this point in my life… I rather buy wine! I will try to do it in the future, maybe when you have your next pallet training show.
July 2, 2009

Craig
Gary,

I am a new WLTV viewer and quickly becoming a Vayniac! Over the last couple of days, I have been watching several of your past episodes and have learned a great deal about wine and how to taste… Well anything! But, DUDE… You went all the way here!!! Your trip to the store for us was well worth it; thank you. You ask if anyone would do the same??? Actually, everyone would think I am nuts here at home, but yeah! One can really get to know what anything tastes like after doing what you did. It would not only help with wine, but would also help in food seasoning. My only concern is the dirt be somewhere away from where the farm animals roam!!!!

Appreciate what you do for us out here while we learn wine!

Happy Fourth!

Craig
June 29, 2009

Martin E
What I would think would open your palate is the many flavors of gums, such as the Stride spearmint, cinnamon, etc… What do you think?
June 22, 2009

alma
Fantastic!!!! who fab info yet better demonstration! Made me cry at the end xoxoxo
June 21, 2009

Dori
Erp, nevermind, found the Oh Canada, Oh Kanagan episode- LOVEIT!
June 21, 2009

Dori
Hi Gary,

My brother just turned me onto your program today with the father’s day special- I’m an instant Vayniac! I’m about 5mths pregnant, and I ended up spending a couple hours today watching some past episodes, getting a backseat tour through some of those great flavours I’m missing, learning about new wines vicariously… I love to listen to the radio or podcasts while I cook on the weekend- you are now joining me in my kitchen with your wine talk.

But THIS episode? Episode #148?!? Almost peed my pants laughing when you got to the cloves- i cam feew my mowf. And the lemon peel! The jalapeno!! I was HOWLING! All for the love of wine- but you gave me some good ideas about pregnancy approved consumption, developing the flavour palate now, for when I can go back to the bottle. hehe.

You are the best, thanks for sharing your passion and talent with the world- can’t wait for more.

Oh- have you done anything on the great BC Okanagan wines that are coming out these days? I had a grape-filled tour through the area last summer and was impressed by the some of the Pinot Gris that we tried.
June 18, 2009

kj
ep #688

totally, 100% agree with you. i’m san francisco native and i discovered anderson valley about 2 years ago and can’t get enough of it! nearly all the wineries offer free tasting, much more homey. i just stopped visiting napa altogether after i found this haven.

what do you think of handley and navarro? i love handley’s pinot noirs and navarro’s guwervz (i know i short-handed and mispelled it, save the dictionary)

keep up the great work!

-kj
June 12, 2009

Susan
Gary you’re a riot! I’m a newbee to your web site. Just started a new job at a local NV winery and watching episode #148 cracked me up. At work one day we were “playing with” some Parker notes and decided he needed to include a little nose of dog s… and mid palate of yellow jackets, etc, etc
well you get the idea……nothin’ but fun!
June 11, 2009

DaveH
Just saw this and I thought that it was GREAT! Not much more to add except it will add to my curosity on which foods I eat will taste like wine I may taste in the future!

btw – Yes I love jalapenos and I eat them straight quite often
June 10, 2009

Kell Brigan
http://www.jellybeanwinebar.com/

Jelly belly wine bar. (Yes, it involves the “dirt” beans from the Bertie Botts collection.) Haven’t tried. Rather drink. Sounds like fun.
June 8, 2009

sickflopz
wow this is hilarious but extremly moving at the same time. gary, you’re very very dedicated to wine and the wine world and all of that and it really pays off for the viewers of your show. so im so glad you’re having a whole lot of success with the show and your shop and wine and everything and keep it up and we’ll keep watching it!
June 3, 2009

Taylor Marek
ROFL! That has gotta be one of the best intro’s ever Gary! LOVE IT!
May 22, 2009

afarya
I love this guy, so candid and devoted!
May 22, 2009

RickyB
Gary this was hilarious and I really wanna go out and try some of this stuff, especially the red and black current since you use it so much in your notes!
May 17, 2009

Rico
That was AWESOME!

It demystifies all these tasting notes that I read and encourages me to train my palate!

No leather, barnyard?

Great work!
May 15, 2009

Craig
I LOVE this episode and come back to it often. It cheers me up!

I think you should do these every couple months, trying new things each time.

I think the Jalapeno was a great idea, not so much for the heat that comes from it, but I always detect a real grassy/leaf chlorophyll like flavor in Jalapenos that I detect in white wines.

Ironinc about your comment about Anise/Licorice in many Ports, because I was drinking a port before watching this and thought “Wow, that really has an anise finish to it”.

Some suggestions to try:

Lemon Grass – I pick this up in many whites.

Coriander (the seed which Cilantro grows from) – Again, I taste this in many whites.

Sour Neon Gummy Worms – I pick this up in a lot of really cheap red wines and I kind of like it. I see it all the time in the $3 Winking Owl Shiraz from ALDI.

Vanilla Beans – Obviously you know what vanilla tastes like. But I think it’s a good idea to get that true, raw vanilla flavor.

Freshly Peeled Raw Baking Potatoes – Don’t swallow this because it will make your tummy upset. I almost get a cinnamon play on these and I think it’s interesting that once you cook them, you lose that aspect.
May 11, 2009

Bernard
Forgot the hay also, but love your show, just about a first timer, but will finally really get into wines with your help. For mr Hooper, the comment on cat pee, I had a 1982 Penfold’s Grange that I had brought to Mexico on a trip, so don’t know if it was the warm weather but when it got opened, woooo what a drift. Lucky I had also read something about it in a book, or else my girlfriend was sending it to the garbage. I tasted it and WOW, with some time it just went rounder and rounder. Amazing.
Bernard from Quebec.