Tim Gaiser MS

The mid-palate in a w**e is what can make it complex, interesting, and desirable to drink.

It’s All About the Middle - Tim Gaiser MS A world of complexity can be found in the mid-palate. If the middle’s not there, the quality is probably MIA too.

How do we internally process the w**e experience? In part two of my TexSom w**e presentation, I explain what happens in our minds when tasting w**e.

Texsom W**e Presentation Part Two - Tim Gaiser MS How do we internally process the w**e experience? In part two of my TexSom w**e presentation, I explain what happens in our minds when tasting w**e.

With the exception of lifers or owners, everyone who works in restaurants leaves at some point. However, regardless of when you leave the floor, behind the bar, or in the kitchen; the restaurant business never leaves you.

Periodically, it careens back into your sleeping and dreaming life in the form of restaurant nightmares.

Restaurant Nightmare No. 2 - Tim Gaiser MS This post is taken from my upcoming book Strong Water: On Food, W**e, and Restaurants. You may leave the business—but the business never really leaves you.

Sensory Acuity, Communication, and Storytelling in W**e.

Journey to Becoming a Master Sommelier with Tim Gaiser Sensory Acuity, Communication, and Storytelling in W**e with Tim Ga...

If we are to believe in science—and we should as opposed to all the morons out there who don’t, the human brain has evolved over hundreds of thousands of years. I’m wondering what the process was like. Did some guy wake up on the veldt one morning and suddenly be able to count to a hundred or converse in future subjunctive tense?

About your lizard brain If we are to believe in science—and we should as opposed to all the morons out there who don’t, the human brain has evolved over hundreds of thousands of years.

The dangers of the "specialness spiral" when it comes to ch*****ne...

Moratus Vinum - Tim Gaiser MS If the Romans had written something about the topic of this post, it would have been called moratus vinum—delayed w**e drinking. It’s a phenomenon that’s best illustrated with a story from the distant past. When Carla and I decided to get married, it was anything but typical. More like narrowi...

Here’s one of the first chapters from my book, Strong Water, about a restaurant nightmare I had. I have a feeling it may strike a chord in some readers.

Restaurant Nightmare No. 1 - Tim Gaiser MS Here’s a chapter from my upcoming book, Strong Water. This excerpt is about a restaurant nightmare that may strike a chord in some readers.

🍾 Everyone, I’m thrilled to announce the release my new book, First Glass: How to Taste, Talk About, and Buy W**e Like a Master Sommelier. While I wrote Message in the Bottle for w**e students studying for tasting exams, First Glass is for anyone who loves w**e and has always had questions they’ve never been able to get answered.

Read more about it and also sign up for the launch team.

New Book Announcement: First Glass - Tim Gaiser MS First Glass: How to Taste, Talk About, and Buy W**e Like a Master Sommelier Everyone, I’m thrilled to announce the release my new book, First Glass: How to Taste, Talk About, and Buy W**e Like a Master Sommelier. While I wrote Message in the Bottle for w**e students studying for tasting exams, Fir...

I think any expertise in tasting w**e relies on a combination of skill and talent. Practically everyone has the ability to smell and remember aromas. However, skill at the professional level requires a hell of lot of work on developing this ability over a duration of time. That said, some people are born with innate talent at smelling and tasting, which brings us to Baldinini.

Making Sense—Hearing Scents and Seeing Flavors - Tim Gaiser MS Baldo Baldinini is one of the first master perfumers in Italy. He can recognize almost 50,000 scents, and is in high demand as a perfumist. His secret? He hears scents.

The rules of engagement for w**e writing are largely unwritten, but strict: you can praise, whine, or complain about a given w**e. But whatever you do, never, ever, under any circumstances, insult/offend/trash a w**emaker or their respective w**es. It’s simply not done. The perfume world is different.

Perfumed - Tim Gaiser MS The perfume world is different from the w**e world. Exhibit “A,” Perfumes, the A-Z Guide, by Luca Turin and Tania Sanchez.