U R A NUT, but a lovable nut

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.

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!!!!

Awesome episode. I am culinary student and learning about flavor profiles is never boring.

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.

I heard about WLtv on Diggnation 94.

Your tasting is a fantastic episode. Thank you for the great ideas!

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.

First time seeing this ep…awesome!

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 🙂

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!

Gary, you’re a maniac. Love you man!

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!

Next time try wet dog and wet leaves.

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.

Watching some of these past episodes…this had me rolling.

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

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

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.

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

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

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.

OMG! That was the most insane episode I’ve seen!

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!!

The cinnamon stick and white pepper bits were classic.