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

December 15, 2006

Bill T.
1st?
December 15, 2006

Jason G.
yesssss
December 15, 2006

GOL
Had to do it
December 15, 2006

Uncle Josh
TGIF
December 15, 2006

Craig G
TGIF. Great episode! I can’t wait to crack open another bottle tonight!
December 15, 2006

Camping Lisa
Amazing as always…When will you do the best wines to take camping? SMILE…
December 15, 2006

Jaye
Lars, that was H I S T E R I C A L!!!! I have to pick my self up off the floor after that one! Are you a comedian? Geez, worth watching today just to catch that.
December 15, 2006

Susan
top 10?????????
December 15, 2006

Susan
top 10?????????
December 15, 2006

Susan
I have
WLTV
SCHWAG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
My new shirt
JUST
came!
I love the
emblem
on
the black shirt.
I can’t
wait to
wear it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
YYYYYYYYYYYEEEEEEEEEEEEEHHHHHHHHHHHHHAAAAAAAAAWWWWWWWWWWWWWWW!!
:)
December 15, 2006

TampaSteve
FREAKING CLASSIC!!!!!!!!!
December 15, 2006

hugh
I hope u washed the fruit and veggies…..an u say “E Coli”??
December 15, 2006

GregK
AWESOME into Lars, eh? And then Gary tasting all that stuff!!! A continuous giggle fest!
December 15, 2006

waibeans
INSTANT CLASSIC

’nuff said
December 15, 2006

Josh Leo
So people don’t even want to comment on the fact that he ate dirt at the end? they just want to have the first comment or be in the top 10? that is wierd… long episode, and I don’t know if I would eat all those things, but nevertheless, you are a dedicated man!
December 15, 2006

KAHUNA
GARY VAYNERCHUCK DO NOT OPEN BOTTLES WITH YOUR TEETH- Go TO YOUR ROOM YOUNG MAN!
December 15, 2006

JOEYdaMUSH
Classic!
December 15, 2006

JOEYdaMUSH
You’re my hero.
December 15, 2006

Lb in KS
OMG! Lars….2 thumbs up, make make 2 thumbs and 2 toe thumbs as well.

Gary…classic Friday show. Coupla things, 1)I always thought you peel the fuzzy away from the kiwi before chompin’ down on it….2)”don’t get ridiculous”…3) somebody who may or may not be pretty smart told me today, “thinking is good”….not sure somebody was thinking when he started chugging White Pepper and cloves!! Bah, ha, ha, ha
December 15, 2006

wayne530
gary, that was disgusting! i loved it!
-w
December 15, 2006

flavasauce
Gary, You forgot to taste “barnyard” and cat pee!
December 15, 2006

wey
Haha, great idea
There is a smelling game.. le nez du vin or something. You can buy little flasks of wine related aromas, quite similar to what you did today.

I dig your ‘wet rock’ thing!
December 15, 2006

Voltron
freakin awesome intro
December 15, 2006

Nathan N
YOU ARE NUTS!!

Thanks for showing us how serious you take your job
December 15, 2006

LXA_Harris
That was craziness. I think I’m probably heading out to the store now to find red currant. Anyway, thank you for the episode. Answer to the QOD: Yes, but minus the sock and dirt thank you.
December 15, 2006

stewart l
That was completely insane! You are crazy! You must taste a urinal from a carnival!
December 15, 2006

nikonjedi
great topic gary!!
December 15, 2006

ecola
Best freakin’ episode ever, a complete train wreck, loved it!
December 15, 2006

Susan
Gary-
CLASSIC
This is one for the
record books!
I must tell you that was
TTTOOOOOOOOOOO
funny!
I really did literally
FALL
out of my chair.
Starting when you were on the couch,
I kept hitting the pause button-
That’s how hard I was laughing-
I was trying to stop laughing.
Laughed the
WHOLE
time you were on the couch.
If you ever get tired of wine- you can
do stand up!
The white pepper was the breaking point!
I never regained my composure
until about 15 minutes after I turned off the episode!
WOW!
:):)
December 15, 2006

Miguelo DiMarco
You’re a nut — but in a good way.

I don’t see myself partaking in a similar tasting (though I can appreciate that you did).

An obscure relation, but it reminds me how some newer high-end Italian restaurants are serving foods (like rabbit brains) that were once only eaten by peasants in Italy. That has somehow become retro-exotic-cool now — in America that is. . .
December 15, 2006

Susan
LARS!
Fabulous intro!
Very creative!
Five thumbs up!
December 15, 2006

StefanoW
GeeVee…

I now feel the love!!!! I thought I would LOVE to have a job tasting wine all day but you taught us all: “no pain….no gain!!!!”. I bow to your passion and commitment(while slurping on a 2005 Cusumano Nero D’Avola).

Your’s in vino,

StefnaoW
December 15, 2006

Kent I
HAHA! That was the funniest episode ever, I’m still laughing from the finale! I thought you were building up to the wet rock, but it just got better and better after that. Dirt and Cristal?! Come on!

You know what? On second though, I think that might be the funniest thing I’ve seen in the last six months!

Ohhh, the things you do for WLTV. Much appreciated, you made my day! I just hope you didn’t numb your palate for the next month!
December 15, 2006

Don S.
TOP 5

I think I wet myself when you did the white pepper… I haven’t laughed that hard in awhile.
December 15, 2006

E
Good lord, get that man some Vernors!
December 15, 2006

Voltron
that was amazing, you got some crazy stones man
December 15, 2006

good old ludwig van
Like a car wreck . . . I couldn’t look away!
December 15, 2006

BigMC
BUUUUUUUUUUUUUUUURP. That was over the top. You are officially a star now. Did you Vaynerpuke? Hope you recover for Monday’s episode.
December 15, 2006

Randy
Holy cr%# Batman!…That was a 97+.
December 15, 2006

Jeff S. aka Opus None
Gary, Gary, Gary……

What happened to Lizard Skin! (not to mention dirty diaper)

Hope you’re not allergic to any of that stuff. Cloves perhaps?

QOD: I was thinking of doing a big wine tasting with a lot of friends that would start off with an event like you just did. It should help people recognize flavors in the wines they are about to taste. Now I know better. My carpet would be ruined beyond the skills of Stanley Steamer with all the spitting and gagging going on.

You’re my Wine Hero!

Later…
December 15, 2006

chayut
Gary, you forget to put a lot of cherries into a deer, cut it open and taste it though.
December 15, 2006

SLYMD
That was one of the great episodes of all time. It was sooooo gooood I just had to post a comment and am now no longer a lurker.
December 15, 2006

Noysauce
Very nice, this is the show I’ve been waiting for.
December 15, 2006

Matt from Barossa
GV, I don’t think I’ve ever laughed so much in my whole life. This was one of those side splitting occasions. True dedication, thanks for the entertainment. I have often suggested this method to peole and now I’m over joyed that I can poin those people in the future to episode 148!
December 15, 2006

E-Rock
Well that was Vaynerrific! It was like Jack Ass meets WLTV!! But you should of aired the clip of you vomitting because you had to of!! Loved it!! Could not stop laughing!!
December 15, 2006

Lars
Hey…dis is Lars here.

Whaddya mean funny? Da Vikes kickin’ some Jets’ butt is serious stuff, don’t ya know.

QOTD: Moose piss. Ya need to taste moose piss to build yer profile. It’s a little sweeter dan beaver piss and not as tangy as mallard poo.

To find out a little more ’bout Lars (a newer Vayniac), check out the link on “Lars” below.

Da Jets still suck. Go Vikes!
December 15, 2006

Brad
Damn kid! Least we can all do is post to throw you a bone for eating dirt…literal humor is always a hit in NYC. Anytime you feel like the CNBC and Atlanta Bread shows are getting to your head…eating dirt will always bring you back to reality. Bravo!
December 15, 2006

M-Squared
OMG Gary – talk about memories – believe it or not, that’s how I learned about wine too – the grown ups drank the wine, and I sat at the end of the table and smelled and ate some of the flavors in the profile – no dirt or sweaty socks or though – I laughed from the moment you turned up the speed from 33RPM to 78 RPM to the end – that episode absolutely slayed me – if my Dad were still alive, he would be LHAO too – can’t thank you enough for that one . . .
December 15, 2006

Ken
Grapefruit, honey, quince, glycerin, asphalt, burnt matchstick, vanilla extract and bean, maybe, um, grapes, firecraker fuse, tonka truck, copper pennies, liquid paper, camel toe, antique buttons, bone, creme du cafe, pinball flipper, purple paint(!), leather, of course, and, well, I guess I’d better get started. Long night ahead.
Brilliant episode.
Go 9′ers.
December 15, 2006

Russ J
You’re a MADMAN, an absolute MADMAN! Freakin’ brilliant!
I’m with E-Rock. Jackass meets WLTV, exactly.
And in all of that craziness, useful information.
Mangini should show that on Sunday to get your boys pumped up. Dedication, fellas. That’s what it looks like!

Bravo!
December 15, 2006

Tangaroa
LARS!

Dude, you rock!
I gotta get you on the Tiki Bar TV Chat Room with me some time…

Your fellow Minnesotan, Tangaroa!

PS: You are such a hoot, Lars.

GARY!
You are 3 sigma kind of guy.
Thank YOU!

D—-
“Your Typical Over Oaked
California Fruit Bomb”
V——

PS: Go Vikes (9 – 4!)
December 15, 2006

Brandon M
That’s it, it’s all done. There is nothing left to do. That was over the top and Fridays have become my favorite WLTV day. I don’t know how you can top this but I’m sure you have ideas.

For the first time ever…I am speechless!

and my side hurts
December 15, 2006

barclay
That was amazing. As Matt from Barossa mentioned, I think this will become the quintessential reference material to point to when a friend asks â€œhow do you taste all that in wine?â€

Brilliant, man. Simply Brilliant.
December 15, 2006

Lars
Hey Tangaroa…

Another Purple People Eater, you betcha!

Tiki Bar TV rocks. Dat ain’t no spittin’ stuff der. I’ve wanted to make Lala a Mrs. Lars for a long time now, don’t ya know.

Oh, yeah. Tanks Wine Guy for puttin’ on da intro. But, don’t tink I didn’t notice dat ya changed the score of the game over and behind da sofa, der. Da Jets are goin’ down.

Lars
December 15, 2006

drwMD
That was insane. I laughed so hard I think I tore something.
NO TAR ?!?
December 15, 2006

Datadog
Awesome episode.
Missing: Tobacco, Tar, Spiderwebs…
QOTD: Yes, plan to start small focusing on the items in the big reds that I prefer to drink.
December 15, 2006

Brooklyn Paul
Holy crap! That was awesome. Gary you are the Man!

Wow.. just wow. I hope you drank some of that Cristal.

QOD: I think we’ll definitely try this some day. I would add some grapefruit. Leather! Tobacco! Pomegranite.. and I want to see you pour the pepper on the strawberry Jam!

Wow….
December 15, 2006

Genghis
Oh my -god-. That face Gary made when he had the white pepper made him look like Guernere from Band of Brothers.
December 15, 2006

Brooklyn Paul
And SS Chris… I want to see a SS entry for that!
December 15, 2006

Alaska1
Well well well i think we have all out done ower selfs this time. Lars!!! Awsome.. I an A newbie to the state of Minnesota but a long LONg time Viking fan. you hit the nail on the head. Ohhh and gary….. you got the right score on the Cristal. well you said 87 points I would say this sparkler is WAY over rated!

Loved the episode. ahve a good weekend guys.

P.S. Lars Saw you at the Anny get your gun on Brodway about ….. how ever long it was. Great preformance!!
December 15, 2006

Suzanne
This episode only further intensifies my belief that Gary will one day rule the world.
December 15, 2006

Jam
I spent almost 2 years getting paid to taste chocolate the way you taste wine. I have to say that I agree with you completely. Because I grew up with a very diverse palette I got very good at chocolate tasting and since have become a great taster of just about everything from wine and beer to cheese and fine foods in general. I have to become sensitive to different flavors and smells, and I totally commend you for tasting a rock and trying dirt.

You should smell and taste different types of wood, like redwood, oak, cedar, etc…. it’s very helpful. Also different nuts and seeds, like sunflower, flax, hazelnut, and my ultimate favorite, where I get tons of crap for, ACORN! Everyone always wonders how on earth I know what acorn tastes like, but… when you grow up in the countryside, as a kid, sometimes you eat things you shouldn’t. I taste acorn very often in things.

Oh, there are so many more things out there that should be tasted. One should make a point to pick out some unusual things in the grocery store every once and a while… Always work on diversifying the palette!

I admire the dedication!
December 15, 2006

E
Well, you certainly earned the Cristal. Sounds like fun actually: all I need is some pineapples and a gallon of gasoline!
December 15, 2006

Matty Van, Rochester,NY
Yes we all just witnessed a party in garys mouth

I think dirt and cristal are a good pairing, I usually pair my cristal with a urinal cake.

RE: Comment 49: By Ken, ken how does a camels toe taste? is it good?
December 15, 2006

David Canada
Loved the episode Gary. I watched it with my 2 1/2 year old son and he scream Vay – Ner – Chuck!!!! You are reaching the next generation
December 15, 2006

Ken
Matty Van,
Camel toe is one of the most haunting and ancient flavors on the planet.
December 15, 2006

Colleen
A definate classic. Gary…you ROCK!!!
Hilarious.
But you forgot the worm heads!!
December 15, 2006

insaneirish
This post officially ends my lurker status!

Great episode! I think this is an excellent idea. This is certainly a huge scope of flavors to do in one sitting, but I definitely want to try it in smaller batches. I think one thing that helps is when you’re eating something you haven’t had before (or even something you have, but feel you might taste it in wine sometime), try to isolate it from the other flavors in the food you might be tasting. I’m sure that sounds somewhat vague, but I find that you sometimes really need your mind to think about and process the flavor for it to make an impact.

As for stuff you didn’t taste, what do you think about the tastes of [good] beer? Some hops have crazy botanical flavors combined with pleasant acidity. Going further, some yeasts give you that fruity, estery taste that I think is really good to have in your mental palette.
December 15, 2006

TimF
Holy crap! That was the funniest episode ever. The ending with the Cristal was unreal!!!
December 15, 2006

Andre
Rediculous…OBNOXIOUSLY FUNNY

Definately forgot a bunch of stuff, but I’m sure you’ll taste them in your spare time. Maybe all the Vaniacs, instead of sending pickles, can send “palate tuners” for you to taste on air. Maybe I’ll bring by a can of worms.

Best part is when you eat the cloves and can’t talk…hilarious. That’s two shows in a row you had me rollin’. Keep it up.

What r u crazy spitting out Cristal…that was like a $20 NYC club spit there.
December 15, 2006

Joe P.
Simply Awesome. I have never seen anything like it and I’m sure I never will. Definitely an inspiration for those of us interested in developing our own palate. The dirt was, quite frankly, unreal. There is no other site on the web where one can find this kind of edutainment! You rock Gary! jp
December 15, 2006

ChrisR
BRILLLLLLLLLLLLLLLLLLLIANT! By far the best episode yet!! Hysterical. Laughed so hard I woke up my 2 year old.

You forgot to taste the grasshoppers and lizards!

If you want to give up on this wine things someday you might have a 2nd career teaming up with Bam, Johnny Knoxville, and Steve-O!!!
December 15, 2006

eugene
This is REAL CLASSIC!
Great intro, Lars!

Gary, great job,

so many flavors, so little time!

You forgot lychees (even canned are pretty tasty), raw meet like in good syrah, pine cone (very seasonal now), fresh mint/spearmint, coriander, eucalyptus (like in cabernet-you can buy eucalyptus oil in some drug stores) and lavender.
How about bay leaves?
No warm backs today?
Saddle leather, graphite, pencil shavings (chinon), sour cherry,
water melon, different melons,

petrol (Riesling),
and many more – I can consult you on flavors!
Horse manure, barnyard stuff,
Nutmeg!
Other than that-Michael and I totally enjoyed this show. He got excited when you tasted coco puffs but called them chocolate puffs by mistake!
Thank you.
Letâ€™s move on!
December 15, 2006

TimF
Lars — That intro was incredible. I was a little scared and disturbed yet completely amused. I could totally tell we had a pro on our hands while watching that…
December 15, 2006

ChrisR
Gary,

Will gourmet library debut anytime soon? I’m looking at your flyer which lists #6941 Burrata (this stuff is heaven), 5416 Explorator, 6169 La Tur, etc. and they all actually show up on Wine Library as sold out. I was surprised to find them actually searchable on the site. What’s the story? When will we be able to order great cheeses and food products from you?

Plus after this episode you may be underestimating the out of state marketplace’s appetite to sample Garden State dirt.
December 15, 2006

Capt M
Lars, the balls! Gary, Concepcion wants to know if you’re sitted on the toilet right now? All jokes aside, our sincere THANK YOU! To us, as well as to many others, this is the BEST episode ever. Most fun, laughter, and informative and creative by far. It’s clear how much you know and understand wine, and how serious you take your job. What else can I say.. THANK YOU. We’re humbled.
December 15, 2006

KAHUNA
Gary,
That was a great episode- my wife sat down and watched too- we were laughing so hard- she said that Sage smells like cat piss to her – so there ya go-

By the way they are recalling the Nintendo Wii it apparently causes people to to bizare things like laying out spices like lines of drugs-That was the best part for me-

Anyway my friend good luck- hope the tongue rebounds- and exzactly how powerful were those power lines you lived under as a boy?
December 15, 2006

Dave-from-Katonah
Oh my God! Gary Vaynerchuk, you are crazy! Did you know you have potential in standup comedy? I never laughed so hard as when you choked down that white pepper. I thought I was going to burst an aneurysm. QOTD – no, I would never do that with dirt or pepper, but maybe with currants, black or red. You are a nut. Anything for your loyal fans, or are you just the most over-the-top-wine-geek ever? WLTV is the best! Great concept. Great delivery. As always. You’re the best! Can’t top this episode. An instant classic.
December 15, 2006

Capt M
I meant to write: how much you LOVE and understand wine. Tired right about now. But hey, another comment on the score!
December 15, 2006

R/Eason
Gary,

I’ve been watching for few weeks. This was a fantastic episode. Hope you’re feeling alright after all that. Thanks so much.
December 15, 2006

Lou G
First Lars let me tell you the VIKES SUX..They hav won 2 of the last 7 games an they were against hapless detroit the second worse team in the NFL an Arz always one of the worst..Jets Roll 28-10
Call CSI or one of those lame soaps operas you were on an see if they will bring you back to life..

GV ,you have offically LOST IT!!! Great f….ing eposode..I luv it!!!
December 15, 2006

Rob M.
Arrowroot, you knucklehead, is supposed to taste like NOTHING. It is a thickening agent used for soups, stews, and gravies, but does so without imparting any taste. If you tell me you get some arrowroot on the nose, let it open up a bit more- it is too tight!

I think my favorite taste- when the white pepper went all over your face, I laughed, but when you ate the lemon peel and half the jar went in your mouth, I cried!

Even Eric was laughing. Awesome episode. However, the sweaty part of the socks is down by the toes, not by the calf. Don’t you have any dedication? Well, okay, that was a man sized bite of jalapeno.

Thanks so much for the ideas, just not all at once.

Great intro, Lars!
December 15, 2006

Denise
You are one rare individual, Gary!! As always, WLTV makes my day…

Thank you.
December 15, 2006

Kwan
Lurker coming out of the woodwork…

That episode was so hilarious my chest is hurting. Do let us know in the next episode how the party in your mouth turned out.
December 15, 2006

Jack:)
Lars and Gary, you made my day.

Gary question: Do you think that you could fairly assess the Cristal to score it?
lol
December 15, 2006

Jack:)
PS oil of clove is great for a tooth ache. Clove is a natural anaesthetic.
December 15, 2006

Rebecca
First – Lars! You are a hoot! That wast great!

Next – Gary – You have been sooooo PUMPED up these past couple of episodes. You’ve always been funny BUT, that was just a riot….THE – ABSOLUTE – FUNNIEST – EVER episode of WLTV.

Watch out Dave Chappel!!!!! (he’s one of my many favorites). And the best part about it was it wasn’t all about the comedy. You really were there to educate us all the while – from the trip to Kings straight through to the end. How did you not crack yourself up? Erik couldn’t even hold back the laughter.

I’m w/Brandon, Friday is becoming my favorite WLTV day!
December 15, 2006

MaryS
Hey Gary, that episode was great. Even my kids watched it with me. We all thought you were going to toss your cookies at some point. I know I almost did a couple times. Did you have any bugs in that dirt?
December 15, 2006

OKH
Coming out of lurk mode to say this is EXACTLY what I was posting about yesterday. More instructional stuff!

::Lurk Mode: Activated::
December 15, 2006

KMANN
Tim F, what are you talking about? That was an obvious plant…the NJ nasal was so obvious…Lars was burning a common Conneicut pine in the background…haven’t you ever seen a nursery b/f?…GV is testing the Vaniation to keep us legit…apparently, your video palate needs some development…

Hey GV! Kobiashi’s got nothing on your nosh consuption…GV – you’re crazy on not consuming more Rosemary…Finally – the 99 Cristal I consumed with my wife in our limo pulling away from the chapel – sure it was over-the-top, but she loved it, and that’s all I need to know that it was worth the purchase.
December 15, 2006

Jason Coleman
Great episode again, Gary. This definitely inspires me to hold a “palate-building party” of my own. I may pass on the dirt and wet socks though.

When I first started drinking wine, I read wine reviews and thought “hint of chocolate” meant the wine maker had somehow infused essence of chocolate into the wine. Then I found out that wine is (usually) just grapes and yeast. My first thought was, “Wow, all these wine reviews are bull shit. They’re making stuff up.” My second thought was, “Wow, this wine does taste like chocolate even though it’s just grapes and yeast and wood.”

Realizing that tasting notes are made up was very liberating. I knew I couldn’t be wrong. (And this is something I know you condone.) If you think wine X tastes like cherries or pear or tomato juice, you’re absolutely right… for your palate. Everyone’s palates are different.

That said, there are a lot of common flavors that wine tasters notice. More importantly, the wine makers are aware of these flavors and do different things during the creation of a wine to achieve certain flavors. So there is a lot of benefit in honing your palate and learning the vocabulary of wine flavors. It will help you understand your own tastes. More importantly it will help you convey your taste in wine to others (like the go-to guy at your local wine store).

So it is very useful to be able to identify flavors in wine and keep track of which flavors you like and don’t like. One of my favorite features of WineLog (http://www.winelog.net) is that it will tell you which tags are common to wines you like and dislike. For instance, my wine log (http://www.winelog.net/winelog/jason) tells me that I like wines with vanilla and blackberry flavors. The best part is that I didn’t even have to know that the wines I liked had those flavors. Other, more experienced, tasters can tag the wines for me. Now I know I can go to a wine store and ask for something with vanilla and blackberry flavors and I’m more likely to get something I like.

I guess what I’m getting at is that you don’t need a trained palate to enjoy wine. We all know what we like when we taste it. However, understanding your tastes better, and being able to convey those tastes, can make your wine drinking experiences even better. The exercise you go through in this episode will help us enjoy wine better. And that is what all this is about.
December 15, 2006

OKH
OK, I’m out of lurk mode….

I think you’re right, you taste what your palate tells you your tasting and no one has the right to tell you your wrong (woof, there’s a mouthful). That said, there *IS* a currency in tasting in that there is a commonality to what people experience. If one trained nose smells chocolate covered cherries and others smell it as well then surely there’s something to that. I, and I assume others like me, are just looking to gain the coin of the realm.

I’m sitting here for the last half hour with my nose stuck in a glass of Miradero and I finally got the chocolate covered cherries note to it and that’s pretty neat to me. What I’d like to see explored more in depth is tannins and what is meant by silky, well integrated, structure, etc and what is meant by mid-palate. Is there a fore and hind palate?

After all is said and done, I drink what I like and I know what I like. I just want to be more proficient in expressing that to others.
December 15, 2006

damon
thanks for that, Gary. You are nuts. Even Eric couldn’t hold it in at the end.
December 16, 2006

nikonjedi
OMG!!! laughed and laughed and laughed!! my kids(5&7 yrs old) think your crazy!! great great job again gary. i’ve only been into wine about a year and have trouble identifying different flavor profiles at times. i will absolutely be trying this excercise! well, maybe not one of my sweaty socks. think Robert Parker would ever do that?
December 16, 2006

shea
WWWWWOOOOOWWWWEEEEE! GGGG over the top!
Ditto : comment 33: by kent
comment 39: by Randy
comment 48: by M-squared
comment 53: by barclay
comment 78: by Dave from katanah
comment 76: Capt M
comment 61: by Suzanne
and shout out to evryone else who lurked out!

THank you for making Friday night fun! You Rule and I want to be your publicist! you are a wine lover and we thank you for helping us express our love! Rock on G! Hope the cloves didn’t destroy you as well as the white pepper…..a great de-tox episode!

Salute! Shea WINEDINEWINE@comcast.net
December 16, 2006

steve
TOP 96!!!YES!!
Hey GV……you are a trooper(and thats coming from one)….unbelievable, but no cat piss?
December 16, 2006

Chad D.
You forgot my favs: Blueberry scratch-n-sniff, oven brick pizza without the pizza so just the oven brick, weeds that you hate so much-cut them up and smell them, gold and silver ax, Mr. Clean, urinal at a carnival…
Brilliant!! I loved hearing Eric in the background cracking up.
Dirt 91!!!
December 16, 2006

Mike C
Nothing says love like eating a sweaty sock! I want to see this episode on cnbc!
December 16, 2006

Ryan M.
Ahaha! Great Episode!
December 16, 2006

WineLog.net - Online Wine Community
[...] The latest episode on training your wine palet is a great example of how fun things get. Gary goes through a table full of foods commonly associated with wine flavors and ingests everything from blackberries and apples to dirt and wet rocks. [...]
December 16, 2006

Darlene O.
Gary, Gary, Gary!!!! HO LEE COW!!!!! I’m impressed with your valiant try on all fronts. But hey…what about ‘leather’, ‘tobacco’, and ‘barnyard’, eh? :}
December 16, 2006

wop
I was waiting for lizard and asphalt…but great episode, your’re teaching me more about wine than every other stuck-up piece of crap out there.
December 16, 2006

Sepehr
nice. awesome video as always except i think the next time there is a carnival in town you should check it out and update that palate of yours for the most famous of your taste references.
December 16, 2006

DomTheSomm
*************************************OMG**********************************How to do you say AWSOME!!! I must say Gary, this is how everybody shoudl develop their pallet!! I will totally use some of these methods when I teach!!! I literally almost died crying from laughing so hard on the jalapeno bite, not too mention…washing down some CRISTAL with dirt!! OMG!!!! Way to go dude!!! You are truely keeping us begging for more!!!! I think next time, go with all liquids, like liquid smoke, teriyaki, horse raddish….151….you say some wines just taste “alcoholic”….how about a shot of Everclear…don’t forget….GRASS…cut some lawn and chew it up..or maybe a wheat grass shot from your Jamba Juice…(I use that)…worms…you’ve said…now chew it…Take it up a notch!!! We WANT MORE!!!!!

DomtheFREAK”n SOMM!!!!!
December 16, 2006

SS Chris
Lars, very funny and VERY “FARGO”….were you going for the FARGO vibe?

I’m having trouble w/ the buffering so haven’t seen the rest…
December 16, 2006

David
Very good episode Gary. OK what about petrol, park bench (wood), rose petals, passion fruit, butterscotch, burnt sugar, raisins, grapes. Wow this could go on for ever.
December 16, 2006

Cameron P
This was beyond hilarious. I feel like it turned into an episode of Fear Factor at the end there. And for you Gary V, fear is apparently not a factor!
December 16, 2006

esteban
Many thanks to Lars (Tom Schmid) for the great introduction, which was a very clever satire.
Right down to the camera bounce and the tasting ritual with which we are all affectionately
familiar. Vain Ear Chuck fans all got a big laugh and benefited from your time and effort on this very amusing piece. Do it again! Will keep an eye out for your work. Gary: the Arrowroot effort was really the best part for me. Entertainment and education too!
December 16, 2006

StanVH
Gary

WHAT A SHOW!!!!! I don’t know if you can ever top this. The only thing I missed was “lizard skin”. Doesn’t Kings have Lizards?

All that and Lars too.

I am definately going to try (some) of your taste profiles. Maybe I can combine it with your 6 pack tasting.

Again, thanks — you make wine interesting.
December 16, 2006

Lars
Hey Lars again…

Comment 90: By KMANN — Hate ta disappoint ya der, but Lars is from Northern, MN. Born and raised. Even graduated from high school der, don’t ya know. No plant here. Just sent da Wine Guy da intro on my own when I realized dat da Vikes were playin’ his Jets.

Comment 103: By SS Chris — Yup. I’m actually from Brainerd, MN (where most of “Fargo” takes place). I’m livin’ and workin’ in LA, so the vid was actually shot out der.

Lars
December 16, 2006

Genghis
I cannot get over the hilarity of this episode. Good God. Mad rush to finish makes Jalepenos and dirt -riotous-.
December 16, 2006

Voltron
i was thinking while i was at work, and i do belive you left some things out: funnel cake, worm heads, lizard backs, golden grams, an auto body shop, burnt rubber, and a few of the things ive gotten: carrots, and urinal cake.

oh and the oak monster.
December 16, 2006

DS in DC
Gary, Jack Nicholson couldn’t have done any better. But, where was the chalk? This episode gives new meaning to the term “Vayniacs.” And…thanks, Lars, for the Fargo-esc intro.
December 16, 2006

E-Rock
Comment section has been off the heezy fo sheezy!! Back to back 100+ comments!!
December 16, 2006

E-Rock
Oh by the way you did like Puffy.. “we buy Cristal just to spit it” I believe that’s the line..
December 16, 2006

Steve F (Finger Lakes NY)
I laughed so hard the wife came to watch over my shoulder. You just gained another lurker and definately another Vaniac!

Don’t eat dirt – you will get a tapeworm!

Top 5

YOU ‘ RE H U G E!!!!
December 16, 2006

Ken
When they write the history of WLTV, and they will, this will be the episode that they remember, and there was hardly any wine in sight. It falls midway between the sensuality of of “9 1/2 Weeks”, and the horror of the Opie and Anthony Egg Nog Drinking Contest.

QOTD 2: You do talk about the barnyard quite a bit, and I notice you dodged that one.
December 16, 2006

Anne
An interesting way to train your palate. Do the clove last to avoid the numbing .
December 16, 2006

nikonjedi
geez how could i forget the opening by Lars!? dude that was classic!! i’ve watched the opening half a dozen times it’s that funny! when can we expect another Lars intro?
December 16, 2006

Tom T.
Gary,

That was hilarious! I sat here laughing at my laptop as you ate that dirt. You’re awesome.
Instant classic episode. I think I’ll watch it a few more times
BTW I got my Vayniac t-shirt. It’s sweet. Is it me or does the front look like a Jets helmet???
December 16, 2006

Dan G.
This was by far the craziest (and the best)episode you have ever done. Here I am filling out Christmas cards LMAO and just about screwing them up. You got balls, thats all I can say; but the white pepper was the best. Hell, you looked like an Angry Pirate after that. A-one for sure.
December 16, 2006

Eric S.
Wow. Now I’ve seen it all. Was laughing all the way through the episode!!
December 16, 2006

Brad
This was a hop, skip and a jump away from a JACKASS episode. If only Johnny Knoxville were into wine….
December 16, 2006

AnthonyS
WOW! I have to admit, hearing Erik laugh in the background made me laugh even harder. Awesome episode! Thanks for doing the ‘backwards’ tasting. It’s definitely cool to hear what wines the different items reminded you of. Another educational, and HIGHLY entertaining episode. When does the DVD come out?
December 16, 2006

Ania
OMG!!!! That is definately the funniest episode ever!
December 16, 2006

Shotgun
Completely ridiculous and utterly fun. GV, sorry, but your palate will never be the same. Couple of items for your next “tasting” show– sweaty saddle and Red Man chew– CORE flavor profiles for many big huge aged red wines– come on, you got to do it for the team…
December 16, 2006

ihatesteve
I have never ever seen anything like that in my life. I have no words left!
December 16, 2006

cubbies
the arrowroot was great too…it’s a thickening agent!!! good thing you didn’t say that it reminded you of oregon pinot…

great show, definitely one to spread the word about wltv.
December 16, 2006

TommyO
Gary … the jalapeno and dirt follwed by the Cristal tasting sealed it … you are insane … go JETS …

tom
December 16, 2006

Bill
LET’S HEAR IT FOR LARS!

What most Vayniacs don’t know about Lars (Tom Schmid) is that, in addition to being one funny Minnesotan and a very talented actor, he has one of the greatest tenor voices since Andrea Bocelli or Josh Groban.
As his friend for nearly five years, and recent fellow Vayniac, I’ll just say: Keep your eye on Lars — you ain’t seen nothin’ yet!
December 16, 2006

Joe Po
Thanks, Lars. Excellent intro. Who’s on the blog nominating committee? Get this episode to them!
Fantastic, side-splitting action, Gary. But where was the tar? Too cold?
December 16, 2006

Sherri
Gary,
This is an instant classic! You sure are a trooper! Thanks for not throwing up! I was hoping to see a little purple paint in the mix… maybe next time?

QOTD: After seeing this, I will definitely to do this at home with a bunch of friends. It will help educate my palette and looks like fun, too!

Lars, AWESOME intro!!

GO PATS
December 16, 2006

Bill
Gary – well that is pretty damned impressive! Here are a few you missed, but probably should be happy to have: tar, creosote, petroleum, cat’s piss.
Well done + I hope you were not too sick afterwards!
December 16, 2006

mr.francophile
Def a classic, Gary i think you finally flipped your lid, lol. To answer the question of the day, i think need to try some taco bell green onion to add to your repotoire
December 16, 2006

Marc Mc
Gary, way to take one for the team.

I would like to see a list for red and white seperately to make a tasting more simple in a party atmoshere.
December 16, 2006

TimF
Marc Mc: You can print off an aroma/flavor wheel that makes things a little simpler.

http://www.goodlifeguy.com/Taste%20Tools/bwwheel.jpg
December 16, 2006

Capt M
On my way to work this morning, I stopped at the supermarket and picked up a jar of St. Dalfour Black Cherry Mermelade. I don’t recall ever having black Cherry before. The flavor is very yummy and very fine, very different than any other cherry or berry. The flavor’s definitely present in many wines. Again, this episode shows a lot of integrity on Gary’s part, and the good’ole american way of doing things well, the old fashion way, while utilizing the luxury of today’s wonderful technology to make it available to us. Not only he delivers great humor, fun and entertaintment, but in the same vial this special dose of information that tells us what flavors and aromas the terroir and the different vines bring to our table in wine. Outstanding! Also good food for thought.
December 16, 2006

johnm
Gary-
Got to 148 because of watching our hometown team win the NCAA 1-A “Chapionship Series” in football for the second year! Go Apps! This episode is absolutely top 3! The Jackass comparisons are apt and Lars, that was funny stuff dere.
December 16, 2006

Ricardo Ganc
Gary,

I’VE TOLD YOU BEFORE……..DO NOT STOP TAKING YOUR MEDICINE !!!!!!
NEXT YOU’LL BE CALLING YOURSELF GARY BO NA PAR TE
December 16, 2006

Ben N.
First time posting. Great episode, funny expressions on your face. I might try those foods someday.
December 16, 2006

FTBoomer
AMAZING!!

As a lurker for a month (on the forums though) this is the episode that brought me out of hiding. VERY IMPRESSIVE! Hope that famous tongue and the white pepper eye are doing alright.

Keep up the good work. I love to watch someone who absolutly loves what they do. I’ve learned a lot, thanks.
December 16, 2006

SeanM
Gary,

Just for that this Pats fan will root for the Jets this weekend.

QOD:
Couple flavors you might find interesting
Lingonberry I’m not sure yet
Loganbery Cali reds
Lychees Gwertztraminer
December 16, 2006

Joyce
Gary…You are an ANIMAL!!!!!!!!!!!!! I don’t know what you can do to top this! I thought you sucking on your socks was bad–til I watched you eat DIRT–as in “this that and the other thing.” I can’t imagine what your mom had to endure with you when you were growing up. No one can ever question your dedication to WLTV after this. You’re the best–you rock! I don’t believe there isn’t anything you wouldn’t do for your Vayniaks! That’s why we love Gary Vay-ner-chuk!!!!!!!!!!
December 16, 2006

PJ
Best episode yet. I can understand the philosophy but I can’t imagine how your stomach feels after mixing all of that stuff together. You’ll have to send your dirt down south. We only have clay here in Georgia. It doesn’t taste like dirt – trust me.

QOD: Heck yeah but I think I’ll trim it down. Maybe jams and berries at one sitting; socks, rocks and dirt at a private gathering where only I am the only one who knows I am chewing on my dirty sock.
December 16, 2006

mikeyrad
I was waiting for Gary to eat a cowpie.
December 16, 2006

Carlos
Nice show man. But you never said where we can find JalapeÃ±o.

This is just the type of webcast i was looking for, you see I’m done with beer tasting, I’m now interested in some classier stuff.

This is officially on my podcatcher.
December 16, 2006

Dan
Very interesting series. It’s a straightforward take on getting your palate oriented fast. It’s definitely better than Jancis Robinson Wine Course and the aromas kit. Keep it up.
December 16, 2006

Slick Nick
One of the best episodes!! Into was GREAT!!… who needs The Comedy Channel!!
December 16, 2006

Hooler
Great job Gary. Looking forward to my next trip to the market. Can’t wait to see my wife’s reaction when I start putting black currant in the shopping cart. Next time could you add wood chips off a silver ax (not golden ax, silver). And tell me, does any wine ever just taste like grapes?!!
December 16, 2006

Italian Stallion
Yo Gary its the Stallion……..this has to be the funniest/best episode to date. Thanks for making my girlfriend and I die laughing. You are definetely the man.
December 16, 2006

stephen from the ATLizzle
This episode was hilarity at its finest…way to go! I love the idea of being able to find these types of tast in wine, because it’s easy to find the basic flavors, but (being new to the whole wine thing) getting into “sweaty sock” is another story.

Suggestion:
One thing I’d love to see would be an episode where you tasted a wine or two, but also presented these certain flavors to bite/taste into so that we could try to get a sense for exactly what we’re looking for. Just a thought…other than that, you’ve made a Jets fan out of me!
December 16, 2006

Chuck W
Simply awesome. I laughed, I cried, I spit, I gaged.

Browns please beat Modell. Art Sucks.
December 16, 2006

labmat
As fellow Minnesotan I have to give it Lars; that was an awesome intro!

Gary,

I couldn’t believe it when you ate the dirt. You are truely committed or wait should you be committed ? Anyways awesome episode; can’t wait to build up my palate and taste some wine.

Hey Tangaroa don’t I know you from somewhere?

-Matt L.
December 17, 2006

Nico
hahahahaha… WLTV rocks, simply!

Thanks for doing that great episode – I want to make a shopping list of (almost) everything you sampled for the next time I go to the market! Gary, you da man!

-Nico
December 17, 2006

canadian-kid
Gary,

Top 5 episodes, great job! I will be trying this very soon to help develope my palate.
Keep on keeping on!!
December 17, 2006

Jason Hicks
HO LEEE SHIT! That was awesome. Gary, you are a complete and total badass.
December 17, 2006

Paul
I have no idea what to say – I am speechless. Thanks. That was the funniest, most informative episode ever.

Question – don’t you have to try several different dirt samples to be able to distinguish different terroirs?
December 17, 2006

Suzanne
Gary. Holy crap. You. Did. Not. Eat. Dirt.
And please tell me that was YOUR OWN sock.
I love my job, but I have to hand it to you. I definitely could NOT go to the lengths you did with this epi. As soon as you switched over to the sofa I couldn’t take my eyes off that jalapeno. All I could think was “please, no, Gary- don’t do it. We GET IT. REALLY we do…..”
The funniest was the sign off…thisisGaryVaynerchuk…..you couldn’t get out of there fast enough. Did you barf? Did you smoke a lot of weed before you taped this?
By the way- Lars you are amazing!!
I am so much in shock that I can’t remember the QOD.
December 17, 2006

T.Manning
Best Show Ever. Way to G.
http://www.truthabouthosting.com
December 17, 2006

mjen
Lars,
Jets 26 – Min 13
Packers 17 – Det 9

Green is gold baby!

Great show Gary. Happy to say that the first hour and a half of my Sunday was spent watching WLTV

Thanks
December 17, 2006

Ricky D
Just discovered WLTV about a week ago. At this point, anyone left questioning this man’s intentions is obviously a poor judge of character.
December 17, 2006

Claudio
Nice win by the Jets!

Like many others, KUDOS on this edition of WLTV. Really causes me to open my mind and think about how to be more inquisitive with developing the palate.

Cheers from Chicago with a win in OT!

Claudio
December 17, 2006

Eric
FREAKIN’ SWEET!!!
December 17, 2006

mike p
GARY
YOUR A MAD MAN!!!!!!!!!!!!!! Great episode what you will do for wine. LAHRS was a panic almost scary in a good way. GOOD FOR YOU AND YOUR JETS
MIKE P
December 17, 2006

Capt M
Gary.. are you drunk yet?
December 17, 2006

Herm
Hilarious show….I loved it….Geophagy at its best…some of the posts suggested wood chips but you clearly needed a nice bag of 2005 oak bark mulch…
December 17, 2006

Lev M
holy crap Gary, I sat down to this eating Goji berries for some weird reason and then halfway through, you start eating them!
Kiwi with the skin on?! You gotta watch ‘Man vs Wild’ (that guy has a lot of ideas about foods lol).
Sock/dirt eating + pepper-eye + wet rock: youve shown us a new level of love.
party in your mouth?…nuff said
how does all this mix in your stomach? It seems like an old frat initiation.

QOTD: I would do this at a party and then serve wines with those flavors. Newbies would go nuts.
other good ones to try would be vanilla beans, mint, werthers, honey, wood chips, fruit juices alongside the same berries and jams.
December 18, 2006

Nico
In an attempt to catch everything that Gary tasted, I compiled the list here:
http://www.tintorecords.com/tintos/32/educate-your-palate

Enjoy!
-Nico
December 18, 2006

dave from Osaka
Heheh…now that was the shit. I am a newcomer so I’m not hip to the etiquette around here but I gotta ask: What’s with the lap dogs that always post something eminently meaningless like “Top 10?”, “Top 3!”, “I think I’m the second to post…yay!”. I mean…why? I realize that these people are probably well-meaning but guys, not every episode can be in the top 10. Why? Cuz there’s only like, um, 10 spots in the top 10. And if your only comment is the fact that you are the first to comment, again, what is the point? Anyway, whatever…cool episode.
December 18, 2006

ed
Hey Gary,
It’s ed from london, and have been following your recent episodes. I have a couple of questions I hope you can answer –
1. What is the best English white wine currently available and which vineyard does this dervie from?
2. What is the worst wine you’ve ever tasted and why?
3. What wine would be suitable to accompany the Christmas turkey.

Cheers mate, hope you can help.

ed
December 18, 2006

Deano
WOW this was a great freakin episode Gary. You really go all out and do it big for the viewers. I agree with you that you would have to try these foods so that you so experience them in the wines you drink. However for the QOTD i would try some of those items but not all lol. I dont know how much i would go outside grab a rock and then give it a taste lol. But this was a lot of very good information. Gary you really do CHANGE with wine world
December 18, 2006

Amit Varia
Great episode! My friend wrote a post about it on his site and included a list of every single thing you tried – http://www.tintorecords.com/tintos/32/educate-your-palate
December 18, 2006

ChadB
Great episode, Gary! Not sure if I can recommend this one to potential first-timers, but as a Vayniac (got the spelling right this time?) I understand your passion and commitment to giving us 100% effort. I personally loved every second of the show. You had me laughing out loud a few times. I’m sure my co-workers think I’m doing evil things online.

Anyway, keep up the good work. I feel WLTV getting bigger and bigger…hopefully no sharks in the tank. For now, nothing but fun.

QOD: I think your spread is about the same as what I’d provide. I might go a bit easier on some of the items though…no need to ruin them from potential usage in a good meal (re: thyme, sage, etc. items that were bitten into without regard for their well-being).
December 18, 2006

Michael P
What can I say. gotdam….this was absolutely perfect timing. I’ve been having problems with my palate lately & last night was a good example. I opened a bottle of the 2003 Noblaie Chinon Rouge. This is about the 3rd bottle we’ve had & so far they’ve been pretty consistent. But our only description is that of a minty/medicinal taste which is unpleasant. Now does that come from the thyme aspect that WS noted or the iron? I take it that this is strictly a food wine & should be paired with spicy red sauces. Any insight you can provide on this one would be greatly appreciated.

Rock on GV
December 18, 2006

the professor and . . .
Gary, I’ve said it before, and I’ll say it again, you’re out of your freakin’ mind!!!!!!!!!!!!

but hell, we luv ya man!
December 18, 2006

boyd
Frickin awesome episode! LOVE the sweaty sock. Just great man.

You think Chris Stanisci can list everything you ate? I’d do it in a heartbeat…though that pepper would crush me. Anything to get better though.
December 18, 2006

Matthew L
AMAZING!!! Talk about taking one for the team!

I can’t thank you enough for doing this episode Gary. Many of us often ask about different flavor profiles, and you, in one episode, brought it all together. I had never thought about doing a flavor tasting like one would do a wine tasting. This is a GREAT concept for a wine tasting group to do. So…to answer you QOTD…I would definitely do this. You’ve inspired me, and undoubtedly many others.

KUDOS!!!
December 18, 2006

JimVarney01
You’ve lost it Gary! Great episode, I will definitely carry out a pallete training sometime soon. There is your QOTD. I’ll even go so far as to have some grub then taste a wine that has those characteristics. That’s a good idea huh?
December 18, 2006

Scruff
Gary, Just too good and this is really changing the wine world (can you see any publication doing this?) – I do hope the pepto worked!!
I really feel sorry for the wine sellers who called on you after the episode! Not sure what you’ll taste for the next few days!
December 18, 2006

AlisonD
Gary, I would definitely do a food tasting…I would actually eat dirt before the jalapeno pepper though….and we probably all tasted dirt and rocks when we were kids…

How about randomly picking some viewers to come to the store to be on a WLTV viewer panel!
December 18, 2006

Lawrence Leichtman
Gary, that was hilarious. Reminded me of the guy that exploded in the Meaning of Life. Just missing the earthworms you have mentioned in the past. Can’t wait to see you do this same episode with Robert Parker. Sorry Lahrs, you missed the prediction. The Jets are still in the playoff picture with that win. Got my Vayniac teeshirt today and getting ready to make my video.
December 18, 2006

Chef
WOW…I am a first time watcher and that was “off-the-hook”… Guess I need to go back through the Archives and check out passed episodes. I am a Chef for a living and would like to see more wine and food pairings, it seems like now a days it’s “go with what you like” but as a Chef, there is a certain art to pairing Food and Wine. Don’t you think so Gary?
December 18, 2006

KenP
This is a test. This is just a test.
December 18, 2006

Adrian
I think you should do an episode about your least faviorite wines…I loved this episode, although I would never taste a jalepano and then drink cristal…Freaking great…
December 18, 2006

Redhawk
Best ever!

QOTD: I will definitely try do this with my wino friends, if any have the kahunas.
I know you don’t ship to Michigan, so how can I get a case of used VAY-NER-CHUCK socks?

Definitely must hear from Lars again, soon. How about a T-wolves – Nets thing, or Wild vs. Devils??

(Ed from London, I think the answer to question #1 and #2 is the same)
December 18, 2006

jeff
over the top. the sports cliches gush. He gave it all.
December 19, 2006

Rich S
OMG. That was 1 of the best WLTV episodes ever. Gary, your dedication to the craft is unreal. I can’t imagine anyone else doing this and that is just fine with me.

What a great idea to help all of us develop our palates. I will definitely try some of the things you tried, but may stop short of the socks, dirt and jalapeno. I don’t know how you made it through that!!!!

Thanks again for entertaining us and providing useful information at the same. Talk to you soon.
–Rich S

P.S. I picked up my 2 holiday gourmet baskets last week and 1 of the people I gave it to absolutely loved it!!!! The other one is for me………………… )
December 19, 2006

GOL
I’m on crowded train home, watching GV taste things, then all of sudden the show just gets ridiculous, I can hear Eric laughing and trying to control himself, GV trying to keep a straight face and continue his seriousness, and I just lose it! A lot of weird looks came my way, and all of a sudden the train seemed a little less crowded around me .

When I got home my wife was cooking and using thyme. I grabbed it and stuck my nose in it, then put a little on my tongue.

She was shocked and amazed

I am utterly humbled by this effort GV

The episode is PURE GENIUS. Even tops ep #69

QOD – We are DEFINITELY doing something like this!
December 19, 2006

TommyG
Gary-

This episode got me to come out from the shadows. I cannot lurk when you sacrifice yourself to the tasting gods.
This is my all-time favorite episode!!!

However, how could you forget to taste GRAPES, RAISINS, HONEY, Hi-C and STRAWBERRY SHORTCAKE???
December 19, 2006

Rebecca
Gary seems to need only 10 more posts to get to 200!!!

There have got to be 10 more people who haven’t posted yet.
December 19, 2006

Doug W
Very, very funny! Sitting in the front of a corporate classroom where I am teaching a bunch of students…students quietly doing a lab…I’m watching this episode on low volume…I start laughing…video progresses ever more towards the dirt…I laugh more and more and more…students looking up from their lab work…what’s going on?
December 19, 2006

Iceman
Gary,
I cant lurk anymore. It took me about 20 minutes to stop laughing. This is your greatest videoblog to date. Thanks
December 19, 2006

karl satirev
You forgot Asian Spice! What is Asian Spice? Otherwise, you are my hero. It was like Jeopardy where they give you the answer and you have to come up with the question. Frankly, I’d rather do it the other way around. I’m still laughing.
December 19, 2006

JayZee
Dirt! Yeah! Rock! Yeah! This was an un-freaking-believeable episode! And, on a calmer note, I am inspired to try something like this at home – though about 100 times slower.
December 19, 2006

the professor and....
Gary it was good to see you in the store this afternoon, sorry I didn’t get to speak with you more, you were alittle busy and I couldn’t hang around. This was the best episode ever. Great info and really shows your personality. Funny as all hell! Hope you have a great holiday!

QOD hell yeah, I can’t wait to drink some tabasco, lick some tar and top it off with Asian spice, whatever that is. I’ll pass on the cat piss.
December 20, 2006

Greg
Very interesting and funny at the same time. Saw your ad in the LA TIMES and checked out your site. Very cool and informative – not in a stuffy way. Keep up the good work.
December 20, 2006

Jeremy
Very interesting. I would have been really impressed had you bit into a habanero pepper.
December 20, 2006

Doug W
Hi Gary…as per your suggestion…just showed your dirt eating epic to my class…they were very humorously shocked and awed…great break for a corporate training class the week before XMas break…thanks for the eXtreme dedication to craft.
December 20, 2006

Kathy Brody Tamblin
Eeww! That was hard to watch! Dirty socks, white pepper, jalapeno. How sick were you after that episode? The camera guy was good-loved his snickering in the background. Thanks for sharing, but EEWWW! (however educational it may have been).
December 20, 2006

JR Laz
A late congratulations for Lars and Da Man GV for bustin this out. Had to pause and get 2 pepcids in the middle before I could continue. Stunning work gents, really must hand it to you.
December 22, 2006

wine dog
WOW!!!!! Please post a list. This is one wine party I have GOT to host. Hey… I put you over 200 today.
December 22, 2006

Lisa
I am so glad I found your blog in the “LA Ttimes”! I am sure we’ll learn a lot from you…
December 23, 2006

Marc Goldsmith
I saw the ad in the LA Times… finally they are doing something right! I may just have to move back to Jersey to be closer to you and the shop!!! Or at least stop in to see you whenever I visit! I love the honesty and humor. After all, if wine is not fun and straightforward, what’s the point! Now all we need to do is win you over to the dark/other side of the Meadowlands! Go Giants!
December 27, 2006

Shaggy D
Wow hahaha that was something else
December 27, 2006

sonny
love ya i know more now about taste of wine but the next time u eat hot peppers have some bread or milk handy they cut the oils ur a funny man
December 28, 2006

Aamer Sachedina
Gary – incredible show. Keep up the good work. I’ve just started getting into wine and have thorougly enjoyed the few episodes I have watched over the last couple of days. Thanks for your effort.

-Aamer
January 6, 2007

Charles Colomer
u rule
January 7, 2007

Charles Colomer
How often do you have to do this, and do you
have to taste everything the same day??
January 9, 2007

Wil H
52 different flavors… $183.00
1 bottle of Cristal… $179.99
Gary, with a clove-numb tongue, white pepper in his eye, paprika on his lower lip and dirt-spit caked on his chin… Freaking Priceless!

Thank you so much for that one.
I will try this at home… please send me your other sock!
January 11, 2007

Eric B
Absolute brilliance! The best episode yet. But I missed the barnyard and pineapple-dipped-in-gasoline tasting. And there were several deer along the road here in PA you could have used with your cherries.
The white pepper was bold, however, you were a complete wuss with the jalapeno. You definately need to train your palette more in that area.
January 16, 2007

The scariest accident ever and other links
[...] How To Get Your Wine Palate Trained. – Episode #148 – Wine Library TV [...]
January 17, 2007

vinnyd
the cristal is definitely the coup de gras
February 1, 2007

Tim Halberg
OMG!!!!

Dude, you’re freaking BRILLIANT!!!

I’m a newbie and I’m LOVING your videos!!!

Seriously… I about pissed myself watching you eat the Jalepano!!!!

I’m definitely going to have to stop by your shop in May (be out there shooting a wedding!)

Quality!!!
February 2, 2007

Leatherpalate
This was like…Watching someone do an Ironman and then climb K2!

Great info,Heeelarious, beautiful.

Thanks for that.

Go Bears!!
February 3, 2007

Dmjperc
CLASSIC!!!!! That was the most amazing, hilarious episode ever!!!!!
I was seriously needing ozygen at the end to breathe because I was laughing so hard.

You are the man. I will even root for for the Colts now .. instead of Da Bears in honor of youe effort on this episode!!!!!
February 5, 2007

TagWorld Brian
That was awesome! Hilarious! How’d you pronounce holly-peno pepper? You’re definitely not from Cali, Gary. But you’re welcome here, anytime. Here’s another taste for your profile that I don’t think I saw mentioned (I already saw tobacco, leather, baby diaper…). How about sucking on a quarter for a few seconds? Yep, metallic. It’s a nasty taste, and I hate when it comes through. Also, laundry detergent – I could have swore I was picking up a little Tide on the finish of a 2005 Atwater Vidal Blanc I opened yesterday during Superbowl. http://www.tagworld.com/brian1970/PostDetail.aspx?id=fc11bc1c-fe93-49f1-bc20-e883234d0dbd

Classic episode. Really great stuff.
February 6, 2007

Hinrgman
Great,

Wines from the USA that wern’t from California.
February 8, 2007

Ruben
Great episode. 99 Cristal only gets a 87? Come on serious? Anyways, keep up the good stuff. A little comedy here and there isn’t bad, wine isn’t meant to be serious, it’s meant to be fun. Enjoyed the episode all the way out here in Carlsbad, California.
February 12, 2007

elron
First off, Gary, you’re a crazy bastard! That’s why I like you! You remind me of me(lol!). Secondly, I can’t believe I missed this episode until now. You had me rolling like a Sonafa-B. You nut!(lol!) p.s. Did you end up getting sick?
February 15, 2007

TommyBoBo of WI
TAR! Where do I find a good source of TAR for a Palate training? And BTW it is PALATE not palette.
And what about burnt rubber?
February 16, 2007

Neurodoc
That was unbelievably funny. What an education! I’ve got to have my wife watch some of these, maybe I’ll start with this one… I think my 9 year old would appreciate it. Glove Leather, cat pee, raisins, prunes and hazelnuts, yeast, charcoal, lichie nuts,sweet truffles, graphite, incense and violets. I’m going tomorrow to get some of this stuff.
February 28, 2007

desmaic
burnt/carmalized sugar…like if you cook sugar with a torch…and cream or half and half… i notice this in some upper tier oregon pinot noir as well as syrah and cabernet from california….
March 9, 2007

WhiteH2OWoman
THANK YOU, GARY, for letting me know I’m NOT crazy! I’ve been telling people for the last few years that the reason I can’t stand pinot noir is that it smells like people’s nasty, stinky feet that have been in their running shoes too long.

When you put that sock in your mouth, I yelled, “YES!”

I feel better now–I correctly identified a flavor I don’t like!
But I don’t drink wine to try to ID things…I drink it to enjoy flavors I LIKE…and try to ID those. This is why I also hate most merlots, because they taste like dirt to me (with the notable exception of Recanati Merlot from Galilee, Israel.)
March 18, 2007

Webagogue » Blog Archive » links for 2007-01-25
[...] Wine blog using video a vlog Wine Library TV (tags: wine tutorial lifestyle alcohol) [...]
March 25, 2007

caleb
Holy Cow! I am so inspired to do this with my friends now before we head out to California for out 10 day tasting trip! The ending was priceless…..I almost cried. lol
March 28, 2007

2MuchFun
Long time Lurker…how I missed this I don’t know????

EPIC!!! inspired me to “leave a reply”
April 6, 2007

Cliff
U R A NUT, but a lovable nut
April 13, 2007

Viddler Development Blog » From the archives: Build your wine palate with Gary
[...] Gary Vaynerchuk, the passionate host of Wine Library TV, is always stating that wine tastes like such off the wall things. How does he know what all of this stuff tastes like? He actually tries all of it – watch some of Wine Library TV Episode 148: “How to get your wine palate trained”. [...]
April 18, 2007

Dusty
as a newer wine drinker….this might possibly be one of the most helpful/enlightening episodes and ideas i’ve seen since watching. thanks gary! i’ll let you know how it turns out when I try it. Keep up the great work.
April 19, 2007

Eric
FIRST TIME POST! That was awesome! I subscribed to the podcast a few weeks ago, and haven’t looked back! I have always thought about trying this kind of tasting (minus a few items) and I am going to go for it now that you put your mouth out there for me! AWESOME TASTING!!!!
April 25, 2007

Matt
Awesome episode. I am culinary student and learning about flavor profiles is never boring.
April 27, 2007

Peter The Destroyer
When you said we are having a party in my mouth and then pointed at the camera and said don’t be ridiculous I lost it… had a rare belly laugh. Thank you for eating all that crap. I hope someday I will do the same.
April 27, 2007

Dan
I heard about WLtv on Diggnation 94.

Your tasting is a fantastic episode. Thank you for the great ideas!
May 3, 2007

DOF
1st time watching. I was laughing so loud I had to close my office door. I had a similar tasting several months ago and included many of the items you did (although no dirt & no Cin Toast Crunch). One item that was a big hit was vanilla. I got a single vanilla bean (expensive), split it, and chopped it into little pieces. The vanilla characteristic was matched 100% with the oaked wines we tasted. I can’t wait to watch some of the other movies you’ve done… Thanks for putting it out there for us.
May 7, 2007

wannaBconnoisseur
First time seeing this ep…awesome!
May 12, 2007

Shinmaryuu
By far the funniest thing i have seen in months and i spend my entertainment time watching YouTube and video podcasts. You are a hero and a giant ball of funny. Keep rocking. Love the show.

100 Points Shinmaryuu Spectator
May 14, 2007

Michael H
Great episode. Finally watched it. Laughed out loud several times; especially with the white pepper and jalapeno. Training your palate, and sense of smell for that matter, is not easy.

Quick question — are there other ways to accomplish this — mainly sense of smell as well. I have heard of macerating certain fruits, items, etc. into red wine to understand the smell of the particular item within the wine. Does this work? It’s one thing to be able to distinguish smells and tastes of certain items on their own, but to do it within the taste of wine is something altogether different. Let me know what you think. I appreciate it!
May 15, 2007

Steve Ivy
Gary, you’re a maniac. Love you man!
May 24, 2007

Mike D in NYC
Congratulations! By far the best episode you have ever had, I am sorry I missed it the first time around. What you just did by doing a FOOD and FLAVOR tasting is the key component that is missing from most wine classes and education. I have been to one that let’s you simulate the mouth feel of things like tannin, acid (too much or too little), oak, salt, chaptalisation, etc., but I have never been to one that focuses on developing a flvor pofile. Very creative and interesting episode. I am definitely going to try this out with my friends and see what happens. Everyone will get a shopping list. Thanks again.

PS. everyone will have to taste their own sweaty socks, sharing could be very bad!
May 24, 2007

Mike D in NYC
Next time try wet dog and wet leaves.
June 4, 2007

Vange
One flavor profile that absolutely grosses me out is when you say this wine tastes like bacon fat. UGH!! With that said, if you do another one of these episodes please break out the bacon fat and taste it. I may gag, but it’ll be worth it in entertainment value.
June 5, 2007

Fco.
Watching some of these past episodes…this had me rolling.
June 7, 2007

wm mole
Hilarious again! Tried a Concannon 2004 assemblage white wine SB and it was loaded w/lychee nose and flavors. Ever catch that flavor profile?
June 8, 2007

Hosedragger226
GV,

Man are you crazy! You had me laughing though. I think it is worth wild to try different things to expand your pallet; I think you may have totally obliterated yours!

Oh by the way…you forgot to try gas, as in propane from the BBQ grill and manure. Maybe net time.

Thanks again,

Keep up the GREAT work
June 9, 2007

Theo
Terrific — I have to say I laughed especially hard when you dusted your eye with white pepper, but I admired your perseverance.
Other things you might be interested in: coriander seeds w/ their bright flavors (or cilantro — the leaves); pine nuts; lightly cooked spinach; flowers (peony, rose, tulip, daisy, lilac, etc.); leather(s); molasses; different types of cinnamon (I think you actually bit Cassia which is considerably tougher and less flavorful); different types of vanilla beans (Mexico vs. Madagascar, etc.); other floral products such as saffron;
crisp sweet peas; ginger; grapefruit (also try putting one under the broiler for a bit; can do this with bananas as well); Dairy — milk & cream vs. devonshire cream, ice cream…
Also, roasted and/or prepared foods (roasted nuts, seeds, vegetables, meats… I was disappointed that you bought “bacon bits”). Whole peppercorns, when slowly cooked in a moist, neutral medium (such as untreated spinach or eggs) will really deliver different tastes then you may expect. …of course, truffles.

By the way, arrowroot is a starch used as a baking or thickening agent, often to replace flower; it is meant to have an indistinct taste. I cringed to see you eat it raw. But on that note, why didn’t you bring up baked goods? Breads, warm biscuits…
All that said, wonderful show.
June 12, 2007

cruster
Didn’t you miss the gooseberries? I’m able to find them in some new zealand sauvignon blancs.
June 19, 2007

Busyness and Craziness « Lonely Man of Cake
[...] wondered how it is that wine critics are able to sniff out and taste all of those esoteric flavors, this episode will show you how to train your [...]
June 22, 2007

Sara
Love the show! Other things to try: ginger, sand, lychee, plum… Thanks for the great ideas and entertainment!
June 22, 2007

Josh the Goat
I’ve started watching Wine Library late last week, and I’ve watched probably 30 or 40 episodes since then. With that in mind, I think this episode really helped me to take the biggest step towards understanding tastes in wine. I’ll definitely just pick up some of these things and really give them a shot.

I enjoy the other episodes, but they’re way too specific for me right now. I need to get back to the beginning episodes that explain the basic differences in the varieties of wines. I’m going to check through the website and see if there’s anything else out there like this.

Great site, definitely makes the work day fly by.
June 26, 2007

Green Acres » Blog Archive » Giving mad props when due
[...] How to train your palate (Episode 148) [...]
July 3, 2007

Daniel O
OMG! That was the most insane episode I’ve seen!
July 3, 2007

Lucas
You said to comment on back episodes if you are a newcomer and you would still see them and reply! So here goes: can you post a list of the flavors in the episode, and highlight which ones are really important? This way I won’t have to go back and look at your ugly mug make faces every time I want to have a little flavor party… j/k… I really enjoyed it and will probably be coming back to the site to watch Wine Library TV again!!
July 17, 2007

Donald Pipkin
The cinnamon stick and white pepper bits were classic.
July 24, 2007

Aaron Cohn
Hi Gary!

You rock. Some really important seed flavors I think are totally unique and you should try if you haven’t:

1) cumin seeds–both raw and toasted. The flavor is extremely smoky, deep, bitter, like a rich vegetable soup.
2) caraway seeds–familiar from seeded rye bread, of course. To me it tastes like an old cedar chest.
3) fennel seeds–very much like licorice/anise, of course, but less cloying, more herbal.
4) fenugreek seeds–smell like maple syrup and taste like really hot, hot beach sand.

I’d love to know if you found these useful for your wine palate. Cheers!

Aaron
July 25, 2007

the drew
You dropped some massive tonnage in true vino veritas style. Absolutely epic.
July 25, 2007

Phil McGarr
Gary, taking one for Team Wine! That was incredible. Although I was a little worried Gary might have an allergic reaction to the cloves, it made for classic WLTV. No BS, Gary always go straight to the nuts and bolts and wine. Speaking of that, where was the graphite that we all chewed on in elementary school! I built my palate in the third grade. Pencil shavings, graphite, tadpoles, dirt and blackberry jam on hotdogs.
August 6, 2007

Kick | Punch | Chop » Changing the Wine World
[...] of episodes to watch. After you’ve seen him review some wines, I recommend the oft referenced Episode #148 where Gary talks about training your palate. Good [...]
August 7, 2007

Gary Trains Conan’s Palate « Lonely Man of Cake
[...] blog, you’ve definitely watched my all time favorite episode of Wine Library TV, where host Gary Vaynerchuk teaches ordinary folks like you and me to have the precise palates of professional w…. Well, Gary, together with his dedicated fans (the VaynerNation) are doing something right, as last [...]
August 10, 2007

Sam I
I’ve worked my self up to maybe episode 130 and from 200 on but of course that means I missed this episode. You sent this out after the Conan episode and I’m glad you did… awesome episode. You should post the shopping list

PS I tried not to laugh at the white pepper in the eye thing but I couldn’t hold it almost funnier than the jalepeno and dirt.
August 11, 2007

blobic
THIS is absolutely INSANE!!! But you motivated me to try a couple of things to train MY wine palete, probably not dirt though )
August 14, 2007

Dan McHugh
Gary,

Great episode. I look forward to trying this sometime soon. I would have loved to have seen the aftermath of your office after you were done. I also really enjoyed the Conan episode. Tivo did me right catching that for me while I was out of town. Would it be possible to get the shopping list for this episode? That would be great. Thanks again – keep up the great work
August 14, 2007

Brad M
So awesome, Gary! I’ve been lurking now for a couple of days and I couldn’t help but jump in with my first comment after this amazing episode! I know how you feel about lurkers! I just happened upon one of your vids on youtube while looking for tasting videos and I couldn’t be more happy to admit that I’m a winelibrary junky!

First of all. Kudos to you for your fearless, raw approach. I approach many things the same way, whether it’s my music, my photography or my appreciation for wine and its many familiar smells and tastes.

The white pepper got me rollin’! And, of course, dirt and then Cristal! Hilarious! I love hearing the cameraman laughing at you. I have a pretty high tolerance for hot stuff so eating raw jalepeÃ±os (sans seeds) is one of my favorite things. Apparently my father used to do this so maybe it’s a Spanish thing, not sure.

Anyway, you’ve gotten me back into wine in a big way and so far I’ve already bought two bottles this week. The currant and cassiss flavors are the ones I really need to seek out. I’ve surely smelled and tasted them a lot in wines but never by themselves. You give me inspiration!

Just forwarded this to two dear friends and even sent them cork’d invites as well. I think I’m gonna start a little tasting group with my friends and start watching episodes while tasting. Many of them work in restaurants in NYC and are expected to know lots about wine. Many of them do not know much about wine and so your presence, I think, will be of great benefit to them.

One of the things I thought could be added to the tasting list would be sea water and/or sea salt. I have some French sea salt that I use from Isle de RÃ©. Without having to actually drink salt water, you can get a lot of the briney, sea character from the salt instead. Love the inclusion of Goji berries. I got turned on to these by a friend from No Cal. I am munching on some as I type! Interesting little berry. Besides the normal white, green and black teas that abound, I also drink a fair amount of matÃ© from South America. In crushed-leaf form it’s still quite dusty and it gives a great combination of earthy, dirt flavors and strong tea, tree, bark and bush flavors alongside.

Thanks again for all your hard work!
I’m only about half-way through the archives but I will continue to watch them intently.
August 20, 2007

Ookla
This episode absolutely rocks! I’m catching up (starting watching about 15 days ago) and I’m new to wine, so, when you mentioned this episode in a newer one, I had to go back and find this…. Fantastic – watching you cram the entire bunch of asparagus was the highlight on this, but I’m also slowly getting all the stuff together to re-create…

This is exactly what I need to start mentally processing the smells and tastes that I’m getting as I drink wine – I’ve been very concerned that I simply don’t have a good sense of smell or taste, but doing this on a small scale for a couple of wines has proven that I just didn’t have the reference ‘library’ built up in my head…

Thanks for doing all of these shows and for making things a lot easier for a newbie to not feel intimidated and for showing me that the wine snobs that I have, on occasion, been to dinner with really are the terrible bores that I thought they were.

Thanks. Ookla
August 22, 2007

Peter E
Hello to all,

I’m just starting my wine adventure, so hello to all. I have taken the time to advance my palate when it comes to cigars, cheeses, and beers. So I’m wondering what of that information do you think will transfer over well to the wine world, and what should I really focus on to advance. What kind of wines are a good starting place for me and my fiance. I personally enjoy hearty and hoopy beers, but my fiance enjoys lighter crisper flavors. I would like to find wines we can both start with and build out palates.

Thanks,
Peter E
August 23, 2007

jcbphd
OMG, Gary, you are such a trooper for trying all of those things! You had me rolling on the floor with laughter. BTW, on the clove numbing your tongue, haven’t you ever heard of using clove oil as an analgesic for cavities if you can’t get to the dentist?
August 26, 2007

Tanner
working under Paul Grieco here in ny. was sent this video from a friend. hooked. thanks for your contributions and knowledge!
September 1, 2007

Helios Gallery
Hands down greatest episode ever. Thanks GV for eating dirt and then Cristal at the end. I remember in one episode you mentioned firebugs. I’d love an episode where you taste all the unconventional taste notes you’ve mentioned on the vlogs.
September 1, 2007

Kevin
Brilliant idea. I got jalepeno on a New Zealand Sauv Blanc today for the first time – prior to watching the episode. I also got my first good dose of ’slate’ in an alsatian riesling. I’ll be buying some Hero jams this week. Thanks for the inspiration.
September 4, 2007

Alex
That was one of the best episodes i have seen… however… There are other peppers other then a jalepeno, you really should try a Habanero on camera.
September 6, 2007

rodallas
do you have a shopping list??
September 11, 2007

DrewDog
Yes, I am a lurker. Yes, I want to leave comments but don’t know what to say because yes I do love wine but have no idea what it is that I love about wine. This ep is huge! Like the Rosetta Stone of the wine language to me. The more I watch the more I understand and yes, I am going to go shopping and train my palate a la GV. BTW, I love that I get to laugh my ass off every single weekday. Sorry to all the Buffalo fans, great defense, but BRONCOS!!! man BRONCOS!!!

This is a bad ass episode. Big LOVE to GV and all the fine people behind WLTV. My new favorite show. Promise not to lurk so much as my repertoire develops.

And yes I want the lurker T shirt
September 13, 2007

Deanna
I LOVED this episode… ever since you were on Conan, I have been wondering how I could train my palate and I saw this episode on the right hand side…and thus me watching it! The white pepper was classic… way to tough it out for us! This would be a fantastic party to do!!!! Thanks for all you do Gary!
September 15, 2007

Francisco
You’re a genius! Love what you do!
September 20, 2007

Beefy
I suggest focusing on characteristics of one varietal at a time.

get a list of items that are found in Merlots, Chardonnay’s etc… and then taste and smell items for each varietal. This will help to sharpen the focus and allow a base to be established by varietal rather than all at once.

Great job Gary. The wine world needs a person to gather all itimidated people and let them see how easy and fun wine can be.

Corkdorks suck…just enjoy wine. Cheers!
September 20, 2007

Chris
This is quite possibly the funniest thing I’ve seen in a long time. I commend and applaud you for undertaking it with the depth of commitment you have. You’ve gained a loyal fan. Thanks!
September 23, 2007

Sue in Vegas
I saw you do this on both Conan and Ellen but you really went all out here!!! Loved it. I am having a wine and cheese party in Dec and I am going to have some fun with my friends and incorporate this stuff. Great episode.
September 27, 2007

MW_DM,IA
Thanks for some great ideas a ridiculously long, very fun episode! I’ll have to start piecing together a shopping list and getting some friends to commit to a few palette building nights. Maybe I’ll treat em to pizza after each night if they’re mad about making them try certain things…

QOTD: Yeah, it’s my project for the next couple weeks. One thing I started wanting to see as you went on- parsley to go with sage, rosemary and thyme. It also coulda been fun to watch you bite into a lemon… maybe a crayon and glue to emphasize keeping an open mind? Enjoy the suggestions
October 1, 2007

Jon W
Fantastic Gary, you make me laugh. 99 Cristal was a nice touch too! Very funny episode.
October 18, 2007

Diana
Just watching this episode now, definitely had me laughing.

I will certainly be more aware of the foods/spices/flavors I eat now and am going to seek out some new ones. Great episode.
October 23, 2007

the impchimp
FYI:

Arrowroot powder is a thickner for sauces, soups, gels, etc. It is tasteless, like normal quantities of gelatin is tasteless.
November 1, 2007

GalvezGuy
Holy crap! You are a bona fide madman. There are some profiles I would have like to see covered. I won’t got for the ridiculous barnyard and cat pee, growing up on the farm, I know the aromas. I was really glad to see black raspberry, I use it so often, it is something we used to pick as children. I would have liked to see:

Grapefruit peel – In so many NZ SBs
Lychee
Starfruit
Anise
Loganberry
Pie Cherry – Found in so many pinots
Mint – a classic cab flavor especially Chile
Mulberry – a sick sweet berry that I use for wines I do not like
Ground Cherry – Rare outside the Midwest, maybe Lars knows about it, tomato like but very sweet
Tobacco
Cedar
5 spice powder

Great episode. Still laughing 20 minutes later.
November 8, 2007

Davey
Heehee. Arrowroot is also used to make things like jellies and glazes shiny. No wonder your tongue went all numb. =D
November 13, 2007

Adam
This episode is as great or greater than the “The Competition” episode of Seinfeld. No lie.
November 13, 2007

Sue K
Found out about you through Men’s Health article on wine. I started with The Traveling Vineyard in May and we are always getting together to try the wines from our list and this episodes tasting would be great to try at a team meeting sometime. Maybe even with an adventurous host. (We are the tupperware of the wine world, if you haven’t heard of us we do in home wine tastings we are a division of Geerlings and Wade. Thanks for sharing your enthusiasm for wine – its awesome. I’ll be recommending your site a lot.
November 19, 2007

sobojosh
Hey Davey, his mouth got numb from the clove, not the arrowroot
November 19, 2007

Matt Cawley
Classic episode – I’ve only discovered WLTV in the past few days, and I’m loving it so far. Keep up the good work!
November 19, 2007

Ben S
Ok, you win. I’ve been watching for a short while, but after seeing this episode there’s just no way I could be a lurker anymore. Gary, your insanity is absolutely brilliant. I’ve been drinking wine for years, and can’t even begin to count how many times I could parse out certain flavor elements of whatever it was I was drinking only to go crazy trying to identify them. I’ve eaten just about everything under the sun, but the idea of methodically tasting through isolated, concentrated flavors like this never occurred to me. It’s such a great idea. Thank you so much for what you’re doing. Keep up the great work!
November 21, 2007

Amanda
Wow, amazing. I laughed and even cried a little. You Rock GV!
Amanda
November 24, 2007

Ben F
Gary, I love your site and love what you are doing for us novices out here. I am opening a small wine bar in my hometown and your site has been very useful. I am just a guy who loves wine not a guy that knows a whole lot about it so these lessons are invaluable.

Thanks, and keep up the great work!!!
December 8, 2007

David James
Best episode ever? Maybe
December 9, 2007

Tim Vining
I am new to winetasting and new to the site (the site came first, in case you were not sure). Thanks for doing this. You have removed all the obstacles for me (concern about snobiness and price) to be able to appreciate the gift of wine. Wine is the force that will bring us world peace
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!!
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 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.
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…
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 19, 2008

NickThe Wine Guy
Wow!! I am In awe

I love What you do
January 20, 2008

Troytee
Episode 148 is the best educational comedy video blog! I’m totally stoke thanks to WLTV.
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 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 28, 2008

Stephen
Gary,

This is excellent. I am discovering my palette. Thanks!
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 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….
February 5, 2008

Portugal and South West France, Languedoc-Roussillon and Provence - Episode #401
[...] How To Get Your Wine Palate Trained. – Episode #148 [...]
February 6, 2008

brian
what an appetite
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 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 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 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 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 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 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 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…..
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!!
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 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!
April 1, 2008

Secret Pack Tasting On April Fools Day - Episode #434
[...] How To Get Your Wine Palate Trained – Episode #148 [...]
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 2, 2008

Ben Janssen South Australia
Great to come back and watch EP 148. Big laugh. Thanks for all the fun.
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 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 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 21, 2008

Purple Tooth
Great episode, Gary. You are hilarious. I learn and laugh at the same time.
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”.
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!
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 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 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 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 20, 2008

Joshua Myers
Hmmm.. Arrowroot. A way to say the wine has no flavor.
May 22, 2008

Chris Wang
This is an absolute epic! Sign me up on the flavor tour, pleazzzz!
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 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!
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!
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 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 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
July 1, 2008

Justin Price
This is by far my favorite episode!
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 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 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 7, 2008

thefanjestic
That was a marathon episode – only true Vayniacs can hang! But a classic ending!
July 9, 2008

kjdion
awesome show
July 9, 2008

Tia
how about blood gary?
July 9, 2008

JohnM
Fantastic!! first post newer viewer and love the show!!! Other stuff to taste??? other herbs sage…dill…vension carpaccio to get that run over deer taste…(actually had it and get and well love the flavor! Avocado honey is unreal and a wild flavor if you are looking for something different
July 9, 2008

Hido53
Thanks so much Gary for doing this for us. I don’t know how many times I’ve watched this particular episode over the past months, but each and every time, I feel inspired to continue to build my own palate (tried starfruit the other day). Besides that, the episode is a lock solid guarantee to brighten my day.
July 9, 2008

Paul V
Hey Gary,

Arrowroot is the stuff they make baby cookies out of. It’s a very subtile but good flavor. Try it again first.

You forgot Mellon (both honeydew and musk).
Excellent show. Looking forward to 499 and 500.
July 16, 2008

bendid
Awesome episode.. great stuff..
July 16, 2008

Andrew
The ending was great. I will have to try something like this soon.
July 16, 2008

ChrisRM
Dude, you’re the man! lol.
I’ve just started following your program through Revision3.
I gotta say i’m hooked man. I think i’m a Vayiac! Bring on the Thunder! and a little sniffy sniff for good measure. lol keep up the good work.
July 17, 2008

oct_dragon74
Awesome episode! Like many people I started following you because of Rev3, and now I am hooked! The jalapeno, dirt and cristal were the best! Just a tip: NEVER NEVER NEVER drink water if you eat hot peppers and your mouth is on fire! It only makes it worse. I am sure most other Texans and other southwesterners were laughing their asses off at you for that. Try milk or a good heavy beer like Guinness. I know your a vino kind of guy, but Guinness works wonders for hot peppers!
July 22, 2008

Matthew Foster
Hilarious. Facial expressions – priceless. I’ve been watching for just over a week, and I’m already enjoying my wine more. By the way, jalapenos really aren’t that bad. I’m sure some other Texans would agree.
July 25, 2008

Kristen
My favorite episode thus far! Love the expressions and I have to say that this is a really good idea. Thanks to your show (yes I went back and started from the beginning) I am really getting into noticing the different smells and tastes of the wines I drink.

I think I may just hit up the store for my own palate education class.
August 5, 2008

Joeytfish
been “lurking” for far too long…this is a great episode. I made a list and plan on trying everything. Do you know a grocery store in Atlanta where you can buy one of your socks and some NJ dirt?

if you do a new one, maybe try lychee, starfruit (ones I hear about), and then black-eyed peas and freshly killed deer (ones I tend to pick up in some wines…latter might be a little hard-core for the show). Or maybe, you could just do an “nose” show, and do gasoline, etc.

Keep up the good work, and please get Mangini to give the ball to Musa Smith…he did good things for my beloved Dawgs!
August 12, 2008

gary katsevman
wow. Love the ending. Just recently started watching some of your episodes. But I like it. Wrote about it on my blog: http://gary.katsevman.com/blog/2008/08/11/learn-about-wine-at-winelibrarytv/
August 29, 2008

Dan
Totally worth the price of admission!
I love it – and am a believer now in developing one’s palate vocabulary through food… and dirt.

I just opened a Black Swan (Australia) Riesling, 2007 and found a new one… Sucret’s cough drops – not just any cough drop brand but the Sucret Mentholyptus. Whew – lots of bite!
August 30, 2008

Ryan M.
Best episode ever!
September 1, 2008

Wine Not?
OK, seriously, you are TOO FUNNY! I laughed through this whole episode. I get your point, though, and I must say…it’s amazing what you will do for your fans! Of course, now I want to have a food tasting party but I think I’ll leave the cloves out….they seemed to do you in!
September 4, 2008

Michael
Holy Smoke this is Great, nice way to make a Wine Materialize … Good show man and crazy idea that works – I say 99.999999999999999999 – fire in the hole !!!!!!!

Peace
Michael
September 6, 2008

John
Great show!!!! Can’t wait to try this.
September 8, 2008

Connie
I watched this episode, but did not think to write down everything. Is a recommended list published anywhere that I can use as a starter grocery list?
September 11, 2008

Dan & Erin Lacher
Wow, we just sat and watched the back episode. That is amazing on training ones palette. Thanks for taking one for the team Gary, I will bring this idea up to the group that we do wine tastings with.

D & L

now former lurkers
September 16, 2008

Tom
Wow man, way to take one for the team. Great show!
September 19, 2008

Paul Juster
WoW!!!! Great show! I am basically a self-taught wine lover! After seeing this show, I will go out and buy several of the items you ate (and snorted!) and hopefully will improve my palate!

Thanks for taking one for the team!!!!
September 22, 2008

jake
love it! insane tasting – gonna go out and do it! and, finish off in style!

one question – did you think about trying flowers/plants?

thanks for the site – love it! trying to get my wife and friends on board for the thundercruise!!!!
September 23, 2008

SurfCityJay
OH… MY… GOD…

Awesome… been a Vayniac for a month now and I’ve been looking/lurking at past webisodes…

This is the best yet!

My wife and I have been hosting wine tasting for 5-6 years… this is a must do at our next one…

Hope your enjoying SoCal… sorry about your Jets last night… my Ray-Duhs aren’t any better…

Ciao…
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
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.
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 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 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
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.
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 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 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 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 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 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 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 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
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!
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 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 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 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 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 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 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!
January 5, 2009

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

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 6, 2009

Lindsey N.
This is the first episode I have watched, and I am very interested in building my wine palette. This New Years Eve I started a wine journal and didn’t even think to jot down flavors that I associated with the wine. I’m 18 and I really don’t know much about wine, but this has made me dig deep into the foods I normally consume regularly for notable tastes. I was eating trail mix the other day, and I combined cashews and dried pineapple. This could just be me, but can you see these generating from an Australian Pinot Noir? Also I eat hummus on a regular basis, and now that I think about it I know I have tasted a hint of it in past wines. It is primarily chickpeas and garlic, what kinds of wine give off a zesty garlic kick?
January 6, 2009

OSCAR FALCON LARA
Woah I can’t believe you took a bite out of the Jalapeño, you should have been warned beforehand, raw Jalapeños are tough mothers.

QOTD: I would do it, for sure. Other things I would use though are nutella, milk candy or milk caramel, gum eraser, Spanish cured ham, dried plums, tortillas, peanut brittle and/or peanut butter, tomatoes, pumpernickel bread.

Great episode Gary Vee!
January 6, 2009

yankee22
What about poop? you frequently bring up this flavor profile.
January 9, 2009

Michael Schoonmaker
This show is one of the best without a doubt! I hate to laugh at another man’s agony, but this show was hilarious.

QOTD: I’m looking forward to trying this in the near future. Actually, I’m thinking of trying this with a group of co-workers who are into wine as well. Any chance of getting you up here to moderate?
January 10, 2009

Brian
I loved the show! I will share it with my friends who are also trying to learn about wine.
January 10, 2009

gabriel palley
i’m down here in albuquerque, nm…and I gotta say it, but that little jalapeno is nothing compared to what we got here. we eat chili like that all the time…and we talk alot about the terroir of our chili. everyone in new mexico knows that the best green chili comes from chimayo (more iron in the soil), then it is a toss up between embudo and velarde for 2nd…and then hatch has the “normal stuff”.

i will definitely try the tasting in a party with a couple of wine friends. i would like to add more fruits (grapefruit) and various forms of appricot (my memories of chablis).

i think i will also get some meet in there (slim jims, higher quality beef jerkey, raw and cooked beef and game meat).

and then i think i want to try some of your more creative micro-wave concoctions (fruitrollup in a microwave and others).

that is all i can think of.

-gabriel
January 18, 2009

iota
Arrowroot is just a thickener like conr starch, it’s no wonder you didn’t taste anything. If you want something different try fenugreek.
January 21, 2009

BrianSmith
Love this. Halarious. Way to put it down for the Vander-Nation! White Pepper in the eye…
Hope Lizzy is doing well. Have you ever had your dad or Lizzy or anyone in your family on? [I saw the episode with AJ.]
By the way-I am super excited about the wine of the month club. It will be great to sit down and taste with you(Good training for my palate).

Brian Smith
http://twitter.com/BrianSmith_
January 21, 2009

David
I have heard about you for a long time, just now watched first video. Gary I will have to watch some more. Very entertaining and educational. from twitter @davidduree
January 21, 2009

Jenn
Best. WLTV. Ever.
Thanks for continuing to be an inspiration Gary!
January 21, 2009

Vanguy
#400!
January 21, 2009

Mike McDowell
GREAT episode, Gary. I’m throwing a party this weekend with about 20 of my closest friends, and we’re going to change the wine world. I’m fairly new to all of this, but I want to make wine accessible to myself and to my friends. And, I’m going to take SOME of your leads. We’ll be tasting a number of different elements, foods, etc. (I took notes, I’ll have some of these available for my guests). Yeah, I’m gonna suck on a wet rock, because Gary “Vee” said so. BTW – do you have an episode about pairing wine and cheese? I’d be interested to see it.

Thanks, Gary. Incredibly entertaining, but still informative (I guess they can co-exist).
January 21, 2009

Paul Ramsay
What a great way to start my day. Thanks, Gary! God, I’m still laughing…
January 21, 2009

Brian T. Clark
Gary,

Great, great, great episode. One question: Why aren’t grapes anywhere in there? I’ve noticed this in nearly every tasting note i’ve ever seen for every wine i’ve ever had. Grapes are never mentioned. Is it because this is obvious (like a “duh” type of thing) or what? Doesn’t necessarily have to be wine grapes, but even green or red table grapes, wines tasting like other wine grapes that were not necessarily used in the production of the wine. Just wondering.

Thanks,

Brian
January 21, 2009

Jeff
Amazing!
- Jeff in San Jose
January 25, 2009

Vivian
Hi! We just discovered your shows while searching for info on a wine we just enjoyed. We watched your episode on the Syrahs then watched this one. You are informative and super entertaining. I can’t believe you chewed on a dirty sock! You missed leather. Good Job and thanks!
January 26, 2009

A dumb Rhine king
Lmao!! Nice job Gary.

I can’t say that I’ve tried everything at once, but I do sometimes go into the kitchen an try a couple of spices or buy a new preserve from the grocery store to build my pallet. Coincidence, I just bought the Hero black currant preserve a week ago to find out what black currant tastes like. Can’t say I’ve ever tried the dirty sock though.

You missed black ink
February 8, 2009

Dean
We are going on the Thunder Cruise in April. Now, I’m very scared… What if Gary makes us eat dirt? Well, I’d eat dirt before I’d chew on his sweaty sock. Ha! I’ll think I’ll stick with Black Cherries and Strawberry jam!
February 10, 2009

Jim
Gary,
That was incredibly instructive (not to mention hilarious)! Have you or any of the Vayn-iacs ever transcribed the episode; that is, matched the foods with the wines you mention throughout? Also, do you have any thoughts on whether the UC Davis aroma wheel is helpful in palate development?

Thanks and keep it up!
February 11, 2009

Mourvedre Wine Tasting - Episode #603
[...] How To Get Your Wine Palate Trained. – Episode #148 [...]
February 22, 2009

Ryan G
Gary,

I was recently introduced to your show and this episode, possibly more than any other, is really eye opening for me. I kept tasting and smelling asparagus in a variety of Red wines, and butter in California Chardonnays, but I didn’t know until now that those are common flavor profiles. Your show is helping me appreciate all types of wine. Thank you so much.
March 5, 2009

Luis
Woow ! Educative and entertaining show. Congrats
March 7, 2009

Bob Buist
It’s about time I found this show. I hope I find one with motor oil and burnt rubber. I will start looking. What is the best way to develop the acid sense? vinegar?
March 10, 2009

Jose Luis Castillo Jr.
I love your show… tell me the best way to cleanse the palate before tasting wine and if you could give me your thoughts on the Concannon Limited Release Cabernet Sauvignon 2005.. thank You!!
March 12, 2009

Rodney
I Love your Show, I had a good laugh.

I would tell you this Gary, thats why i will watch you everyday.

Thanks for this GREAT !! Learning episode.

Congrats 2 and Liz(baby)
March 12, 2009

kenton8ter
You rule

Started drinking wine about a year ago. Love the tips. I salute a man who will suffer for his art. I will try them all…. and peat moss

Keep it up!!!!
March 18, 2009

Flug USA
This episode was hilarious. But I think all these different “things” would totally mess up my sense of taste I love wine, so I guess I should also try it out to train my wine palate, so far I’m kind of a philistine when it comes to wine. But I might leave out a few of the things, I’m not that tough
March 18, 2009

Nik G
Next time you eat jalapeno’s, get a banana to eat after it. Makes the heat go away!
March 23, 2009

KyBoy
Gary,

I just revisited this episode…when you took the white pepper in the eye I about lost it. This was an “Instant Classic” WLTV episode.
March 23, 2009

Omar L.
Hi Gary, WOW this is the most craziest video I have ever seeing, but I freaking
love it.
The best way to take the heat out of the jalapeño is with milk, so next time you
attempted this stunt have a glass of milk handy LOL.

PS: You are crazy but in a good way
March 23, 2009

Travis
hey, just wanted to say I love your show and It’s been great help for developing my palate. I’ve been drinking wines for quite some time now, but over the last 8 months I’ve started to get more serious about it.

Here’s a question, What are some great red wines to start a collection with? $30-$50 price range.

thanks,

Travis.
March 24, 2009

Dan Hendricks
That was AWESOME.
March 24, 2009

Derren Whiteman
I will indeed try this out. I’m a big fan of a lot of the things you tasted through this and you could definitely do it for a lot cheaper by simply buying smaller quantities of various things as well as raiding the spice rack at home for many of the seasonings that you never really use to cook with anyway. Thanks for putting the challenge out there. Keep smiling…

Derren.
March 24, 2009

zac weiss
God. Just.
You can’t beat this. You just can’t. It must be my fourth or fifth time watching this episode, all the way through. It’s like a perfectly composed symphony, it just keeps rising, yet maintains its moments of doubt (ugh, chocolate covered cherries… then sage? arrowroot? cinnamon stick! clove! oh no! WHITE PEPPER; WATCH OUT GARY! Then you eat the bell pepper and you can see the jalapeno peeking out from behind. dear lord.)
And finally dirt and cristal. Guns ablazing.
Beautiful.
April 1, 2009

Adam Schoales
You sir, are a champ. A real champ.
April 1, 2009

rowland
holy smokes, that was epic. you forgot the tobacco and cedar box though.
April 2, 2009

mikeinwpg
Big ups to Eric for not completely losing it behind the camera!
April 2, 2009

Dillon
.. that show was sizzling… i’m writing this while still trying to peel myself off the ceiling a true gloves-off, down and dirty battle… love the victory swig at the end… awesome!
April 2, 2009

SargieAZ
I can’t believe I’ve been watching and commenting for this long and I hadn’t sat through the infamous #148.

Gary, what about barnyard poop? How do you really know unless….

Just kidding, you proved it man!
April 3, 2009

Brandi
I’ve never been much of a wine drinker (more of a bourbon gal) because I felt I didn’t know anything about wine. Watching your show has given me confidence to go for it and try it all. I think I’ll start by throwing a train your palate party, thanks for the fun idea!
April 8, 2009

Nathan
great episode! i heard about it, but never got a chance to see this episode. i love the skittles! i have to try this with my waitstaff!
April 15, 2009

Carey
Uh… Gary… think you forgot tobacco. One of my most favorite flavor profiles!

Good luck with that Big League Chew!
April 19, 2009

Brian Sango
love your show man, its great!
April 19, 2009

Ivan
Enough time has passed that you need to take it to the next level – Training Your Palate 2… Berries with white peeper, Dirt, tabacco cocktail and yes jalapeno with cinnamon crunch. Posting this classic on twitter and faceook. Keep crushing it my friend.
April 19, 2009

Pauline
First time I have ever seen this website and heard of you Gary – you are a complete nutter, but definitely refreshing and I will definitely watch more!
April 21, 2009

CanadianChris
Had to watch this episode again to get pumped up for Palate Builder II in Niagara on the Lake. I’m doing a different winery this year. I’m bringing the grocery list to a dozen friends, we’re doin it up. Love this episode, this gets me passionate. Helping folks connect with their palate and empowering them to get past the scores and tasting notes. Enjoy the hustle, good luck with the wee one!!
April 23, 2009

Mr.Hooper
Hey Gary, I really dig what you’re doing. This episode I had to comment on. I loved the white pepper in the eye with hints of dentist( clove ) lemon peel on the mid palate with BIG Jalapeno on the back end.
Was that Eric in the back ground laughing??? I nearly pissed myself doing the same.
I read tasting notes of “cats pee” i’m not sure i’ll start there for expanding my palate.
Go Canucks!!!
April 23, 2009

Andrew W.
heard you mention this episode a couple of times, and wow that was by far the one of the craziest things I have ever seen. Way to show the dedication to WLTV, though you might want to get tested after munching the soil from the Dirty Jerz.
April 25, 2009

Bobbie Smith
You forgot, leather, smoke and wood. Gotta do it over. Seriously though, that was fricking hilarious. I embedded it on my website, because I just cannot do it any better. Check it out here: http://www.wine-4-beginners.com/Nose-of-a-Wine.html. Sad to say that I have just discovered you, but I will be watching. Thanks for the laugh!!!!!!!!!!
April 27, 2009

G
nice job. was surprised that I knew many of the flavors from cooking, but hadn’t really picked them up in wines.

Today I was drinking sauvignon blanc and tried to break down the aroma and got…nothing. went to the winery website and they listed 7 items, 5 of which I’d never heard of and the other 2 I couldn’t pick up at any temperature…kept warming from 40 up to 80 degrees to drive off more aroma and finally decided it smelled like wine.

so I can get the big picture “smells like the inside of a sleeping bag that got mildewed” kind of smells, but when people take one wine and strip off 7 different distinct aromas, i just don’t get how that is done. so that is my question, how do you do that? do you go in looking for specific aromas, pick them off and then ignore them and move on? I mean I have plenty of nose to work with, but its not very well trained.
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.
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 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 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 22, 2009

afarya
I love this guy, so candid and devoted!
June 3, 2009

Taylor Marek
ROFL! That has gotta be one of the best intro’s ever Gary! LOVE IT!
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 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 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 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 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 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 21, 2009

Dori
Erp, nevermind, found the Oh Canada, Oh Kanagan episode- LOVEIT!
June 22, 2009

alma
Fantastic!!!! who fab info yet better demonstration! Made me cry at the end xoxoxo
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?
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
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 5, 2009

Billigflüge
red red wine, stay close to me I found great ideas on your Web site.
Well done !
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 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 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 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 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 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 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 27, 2009

Merlin U Ward
Gary… LOVE this episode! Have tried different curry flavors? I notice it in some red wines, but I’m not sure. Let me know what you think. I’m afraid I may be tasting a combo of flavors.

MUW
August 19, 2009

Blah Blah Blah
I practically choked to death from laughing so hard!!!
August 19, 2009

SurfCityJay
Just watched this again for the umpteenth time… LOVE it…

Needed to take notes as we are FINALLY having a tasting where we need to EXPAND the PALATE…

U rock!!!
August 23, 2009

Haywan
Hey, not sure if you’ll get to this Gary but I’m a newcomer to here. I’ve started trying to appreciate wine a couple years ago and I never realized that the only way to really know it is to try the flavors of all these things. Your video was very entertaining and educational at the same time. Thanks!
August 26, 2009

Shawn Urquhart
This is something I’ve never understood..
Are these flavours put into the wine? Like if it has a strawberry essence, is there strawberry in it either artificially or naturally?
And in the same vain…if it has some sheepbutt, is that an indication of how it was grown?
Sheepbutt=manure..terroir=soil?

Thanks
August 27, 2009

Ethan Davis
No honey? No coffee? No sheepbutt? No oak-bark? No lime? No grass? I have tasted all of these things (minus the sheepbutt) in wines and I’d like to know if you have too! I think it’s time for another palette episode for all the missed flavors…?
August 31, 2009

thadiusspade
Gary,
Just started on your website, i think it is wonderful. I enjoyed this episode very much. I agree that you have to taste the food to get the flavor profile
in the wine. I will admit that I never thought of tasting some of the items you had on your show, but I will now. However, I think you miss some obvious ones like honey, coffee, flowers, and lemon grass. Thanks
September 1, 2009

Max
I find this absolutely briljant! I would like to find an opportunity to trie this with friends, maybe together with some wines that have similar characteristics. Should be a great adventure. Thx for this terrific episode!
September 5, 2009

John J.
a really great fun, informative, and must episode for any of you guys & gals working on your blind tasting technique.

& Gary, very impressed buddy lol, a true wine masochist. that was great, the cristal finish was icing. this episode is a couple years old i’m sure, but that question of the day? you ever throw a habanero pepper in there, or how about guzzling some vinegar for those wines that have already turned?

great episode and very funny. but definitely 1 you can learn from and very helpful [again] for those working on blind tasting technique.
September 9, 2009

Chris Bezinque
I had a party recently doing the same things that you did. One thing that I did was pre portioned in little plastic 1-2 oz cups I was able to get through a resturant supply store, the different ingredients. Each person was able to try each ingredient, and they used a spoon to get the spics, and yes good old North Carolina dirt. I then had everyone back to taste different wines to see if they could taste the differnt tastes. You are awsome and I am learning much by watching your webcast keep up the good work.
September 11, 2009

Caitlin
Hello Gary, I have been watching some wine library to help prepare for a wine workshop I am teaching next week. This episode was seriously funny! I love how it is wine tasting backwards in a way, you are finding wines in the aromas of food, excellent!

thanks,

Caitlin

P.S if you are ever in London, plese come and visit us for some wine and food!
September 19, 2009

Emmanuel Galvan
This is by far my favorite episode of WLTV. This has really inspired me to go out and try new things and actually paying attention to their flavors, smells and subtleties. I’ve recently started drinking a lot of teas because you mention black tea as a major component in some red wines. I love the end of this episode, washing down jalapenos and dirt with some cristal, super baller. Keep up the awesome work.
September 25, 2009

Cory
Gary,

I am a new WLTV viewer. I have spent the last several hours watching back episodes. I am new to the wine drinking world and should really do this sometime, so that I can train my palate. You are NOT near the kind of person I had in my mind when I thought of wine drinkers. Thank you for the education you give us and the laughter too.

Cory
September 25, 2009

Cindy
Amazing episode, Gary. I finally get it!! Thank you for making it real. X
October 9, 2009

Mark N
Just caught this episode (spare time at work!). Not only very informative but FUNNY AS HELL!! I’m going to set up a dirt party right now! (I just need to get some of that 91 N.J. dirt!)
October 20, 2009

Ivan S
Great episode. Watching it over and over for about a year or so.
October 20, 2009

peterhimes
Just came across this episode under Favorites — it’s a riot, especially when half your tongue went numb! All for the cause ~~ I would definitely add flowers to the profile. To me a great viognier has an unmistakable honeysuckle element, and violets is of course core to many of the French reds ..
October 21, 2009

Heather Leigh
I loved the show. It was educational and sort of.. … … hilarious! I think you left out honey. I feel that I taste and smell a lot of honey in Gewürztraminer. Though, you are the professional. Oh, and maybe lychees?
October 21, 2009

Heather Leigh
Also, I was really happy when you mentioned mango. I was actually drinking some mango flavored coconut water and you inspired me to give it a ’sniffy-sniff’, and wouldn’t you know it… I completely recognized it from many wines I have tried in the past- it was the mystery note that I was familiar with yet couldn’t place.

Thanks again!
October 27, 2009

GenesHolland
OMFG!
the ending was AWESOME!

hilarious, man…..hugs from BRASIL!(please, answer my twitters)
October 27, 2009

Alex Vollrath-Smith
Not that anyone ever would, but anyone who ever doubts Garys unending devotion to wine should be referred to this episode.
October 28, 2009

Amie
FANTASTIC!! This is just what I needed. I drink wine and just don’t get it sometimes. Someone else will say what they are tasting and I just nod my head. But now I know why – I need to train my palate – maybe not quite the way you just did but I will be paying more attention to the foods I eat and try somethings I never would have before. THANKS
November 10, 2009

GMB822
HAHA WOW. Just got to this episode in my journey of watching a bunch of back episodes. Definitely one of the all-time greats. I am totally with you Gary–tasting, smelling, and committing all this info to memory so you can access it in the most visceral way when it comes to tasting wine. The only way to know blackberry is to have tasted blackberry…Not sure if you’ve done it already (still going through a bunch of old episodes) but I think a sequel is definitely in order. Things I would add to the taste party: crackers, graham crackers, chalk, gooseberry, cantaloupe, carrots, watermelon, lychee, rose petals, violets, lemongrass…theres so much to LEARN!! Also, classic ending–if you have any more Cristal to spare…maybe a contest?!
November 11, 2009

Justus
Hey Gary,

Great video, I just got into wine and have been drinking a bunch of zin and cabernets but I was never a big fruit guy. Trying the jams really helped me identify and finely get what everyone else was talking about.
November 16, 2009

@nectarwine
OH My!

I saw this episode in the past favorites and had to watch. It’s funny, I was just talking to my wife about needing to do something like this. I hear you and others talk about the smell of cassis or other spices and have never tasted them myself. I remember seeing you on the Ellen show doing this. That is when I knew you would be HUGE. Major props!

Josh

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

Wines tasted in this episode:

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