Gary,

Great Job on WinelibraryTV, look forward to it every week. Wondering if you could do an episode on some of the Parker rated Spanish Reds. Great values, high Parker scores, and mixed comments on the scoring accurassy.

Ian F

Gary,

Thanks for this episode. I had already picked up on the difference between the attack, midpalette, and finish from some of your previous episodes, but it’s good to see you really define it here.

Amazing how wines can change dramatically between the first taste and the finish. I had a bottle of 2000 Chateau Malmaison last night that was a perfect example. Earthy and terroir driven up front, it became harshly acidic on the finish. After a couple of hours breathing, the adicity faded somewhat to reveal extremely dry tannins on the finish. The earthiness of the midpalette increased as well. Overall, the first 50% was fantasic, but the finish was not smooth or pleasent.

Six months ago, I might have been aware of this at some vague level, but you’ve helped me be much more conscious of these things in a way that I can clearly perceive and articulate. Thanks for that.

I’m still having problems with the aromas, though. I’ve never had black current, so how would I know what it smells like? Though sometimes I pick up notes of smoke or earth or mocha, maybe I just don’t have a good nose for the less obvious aromas.

Thanks again, and keep it up!

Interesting episode. I have seen that so-called “tongue map” you mention as part of a Riedel promotion, you know the special glasses help direct the wine to the appropriate portion of the tongue to maximize enjoyment etc. I have also read numerous articles by medical and science professionals that declare that it is total BS and that all taste buds are the same. Your thoughts?

Gary — Truly enjoy the episodes, and was particularly pleased with this one. I am attempting to become a ‘spitter’ and hoped this ‘lesson’ would help. However, try as I can, swishing wine in the mouth just doesn’t work for me — it literally takes a very good wine and makes it taste sour. I find I can only let it flow over the broad middle part of the tongue, then down the hatch, to really enjoy its character. Perhaps it’s an individual thing. Finally, I have been drinking good wine for 30+ years and continue to have difficulty breaking down aromas and flavors any further than ‘berryish’, pepperish, earthy/muskyish for reds, and fruitish for whites. Good to hear you explain that specific subtle flavors/aromas are just that, subtle — and its all in the nose and tongue of the beholder. Cheers!

Gary,

When it comes to tasting notes, the often used term “racy” has stumped me for some time…care to comment on this?

When i think “racy” I think of Danica Patrick (now that’s yummy!!), not wine

Hugh

Would like to see you also tape the wine seminars for us webbed-winos that are out of state. Just discovered WL is again shipping to VA & ordered a “free” case. VA wine is costly & lousy, but I do like that Horton Viognier and even their Norton’s not bad. You were right on with the AMON RA. I decanted, tasted it, but just OK. Set it aside in the ‘ol ships decanter. It totally transformed into a butterfly several hours later. Would also like to see you put a recommended drinking (year range) on all your wines although I can usually get it from Parker or Tanzer elsewhere. Would like to see more Bio Bio Valley Pinots. The local Wegman’s had a terrific one from Porta but ran out. Will you be getting Radio Coteau pinots again?

How about a lesson on how to taste wine when you get it in those “thimbles” that the Wine Library offers to satisfy New jersey law.

Gary

While trying to understand what mid-palate means I discovered the following blog:
http://drvino.blogspot.com/2006/04/malbec-backup-or-star.html
Dr Vino’s blog says,
“The other various arcs show the profile of other grapes. Tempranillo (blue, above) has a good attack, weaker midpalate, and a strong finish. Cabernet (red) has a similar arc he suggested but not quite as much on the attack. Syrah (yellow) has a broad midpalate but is kind of weak on the attack and the finish. Pinot Noir (green) has a finish that goes on and onâ??when done right.”

Perfectly put Tony…Gary…I just keep learning and learning.
I feel like I’m ripping you off, but I’m starting to use “mid-palette” and “finish” a lot more. Now I’m believe I’m using it more wisely.

B

Excellent episode! I have a question though, when I try to bring oxygen into my mouth as a swish, the burn and taste of the alcohol completely take over my mouth. I don’t taste it or get a burn at all if I just swish it but I know i’m missing out on some flavors. I do decant everything for four hours or so. Am I doint something wrong? Is there a way for me to get more out of my wine? Any help would be appreciated.

This was a top three ever episode! as good if not better that the How to train your palate and the outdoor tasting. I love getting you knowledge!

Gary, I love the “New to Wine” page—keep rockin’.

Yeah, recent research has showed the map to be …less than scientific. All types of taste can be perceived from any area of the tongue that have taste buds.

Dude, you are the biggest f@ggot I have ever seen… Especially with that Jets shirt on… GFY…

Excellent idea, Gary. This was a great episode. Everybody should have to watch this one so that they can have a better idea of how to taste wine.

Good one Gary, but please stop talking about smelling sugar or tannins. The only thing that you are smelling is ripeness when you talk about smelling sugar! Sugar is not volatile, that means you can not smell it!! Same with tannins. Keep up the good work!
Sincerely, Konst

Great episode, GV. This should definitely be a standard for anyone new to tasting wine (in fact, I see that it is one of the episodes in your new “New To Wine?” link. Good summary and intro!

Dear Gary, I have been in the Hospitaliy industry for 20 years. Mainly bartending. I have been turned down three jobs so far for not knowing ( What grapes are grown in oregon?) or pair the food to wine, or what wine would you reccomend with Thai food? I was taking back because I did’t know. Thanks to your wine video library show I have been watching and learning. I think you’r fun, energenic, educatioal, down to earth with answers, knowledgable, and a Jet fan. Than You so much for educating me. I love your videos. Patricia Yonkman

Gary- you’ve got all the moves.

Thanks so much for this video! It was so informative and for me, working in a wine shop, I can pass on this information to people who want to know!!!

Ah, it’s so weird not having a QOTD!

Ever blow on hot soup to cool it down before consuming it? This technique can be executed in the wine world.

I inhale and blow on wines with high alcohol content before taking the GV from New Jersey coined “Sniffy Sniff”. The wine will ripple in the glass like a storm on Lake Washington between the floating bridges.

The benefits are this…subtle aromas currently masked are now in your face giving you Hi-Fives and a WUD UP as they celebrate their freedom from all the alcohol clinging to the inside of the glass acting like a toll booth.

**Important** Respect the first SNIFFY SNIFFS of the wine as POURED to get the full effect that most others are duplicating. After a taste or two switch gears then try the blow technique and discover yourself what was swept under the carpet.

1. Blow into glass(wine ripples are hardcore).
2. Immediately after blowing take a HUGE sniffy sniff.
3. Your nose will detect what was trapped beneath the vapors.
——————————————————————————
4. Careful..with all the rinsing, spitting, sloshing and wristbands a flying..somepeople might find the blowing sniffing sound a bit of an overdose and deem you insane.

Wow. You have changed Gary! Only 22 comments for this episode. Your following has grown!

extremly toned down respectful GV. Weird…….Man I love this show

Informative. But I don’t swish the wine anywhere near what Gary does – but I always swallow the wine since I’m never tasting that many. Howvever at tastings I usually just swallow some and spit some. I also get nice and toasted – not on purpose but I hate to spit.

And yes that’s what she said.

Hey Gary,
Do you even know about comments posted on old episodes?
I originally missed this one but I agree it’s a classic and am glad you had MOTT, LINK IT UP.
I’ve had many extended discussions with experienced wine tasters I highly regard and it’s interesting to hear their perspective on tasting. Some hold a philosophy and process very close to what you described on this episode but I’ve encountered almost an equal number who describe their tasting technique differently. It may seem subtle but it’s one that is quite different in the mechanics (and something you’ve referenced many times in later episodes). They split the palate into front, mid, and aft according to locations of flavors on the tongue and in the mouth. So they are using location of flavors as a differentiator as opposed to “time” as you did in this episode. As mentioned earlier, you have often referenced location in the palate but you generally use the term “focus” when you do so. Can you comment on this?
By the way — I’m a HUGE student of wine and exploring all aspects. Your show obviously exhorts the exploration of the wine world, so I was an immediate fan.

BTW – heard you were coming our way (Winery at La Grange, VA) on 23 Aug — can’t wait!!!!