Tim Gaiser MS

But w**e is complicated, like love. Take price, for instance. Why is it that some bottles cost a few shekels while others cost thousands of dollars?

Find out in this post > https://timgaiser.com/w**e-blog/why-is-this-w**e-so-expensive/

**esecrets

🍷 My thoughts on this $7 bottle from Trader Joe's and the story behind it.

Wunder Vin - Tim Gaiser MS Some changes to EU laws were w**eries being allowed to use oak chips for regional w**es, to use various means to remove alcohol from a w**e, adding powdered tannin to a red w**e, and to acidulate w**e as needed.

"Thousands of sommeliers have been lucky enough to learn from Master Sommelier Tim Gaiser. Here's your chance to do the same: a basic guide to everything you want to know about w**e, clearly explained by the best in the business. The chapter on w**e in restaurants should be required reading for anyone who dines out, and everyone who serves them."

~Paul Wagner, W**e Industry Marketing Expert, McPherson Distinguished Teacher and Author

🍷 Out now timgaiser.com/firstglass

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In my role as sommelier, it was my charge to take care of the guests and not bias their experience with my opinions ... even in the most extreme cases.

Terroir redefined - Tim Gaiser MS Footwear/glassware? Enjoy another chapter from my new book, Strong Water: Tales of a Master Sommelier’s Life in Food, W**e, and Restaurants.

If you’ve ever thought, “I like w**e, but I have absolutely no idea what I’m supposed to be tasting,” this conversation is for you.

I went back on Barrels & Roots with Sean Trace to talk about how smell and taste work together, how our brains connect aromas with memories, why certain smells can be difficult to identify even when they feel familiar, and how repetition can dramatically improve your ability to recognize what’s happening in the glass.

https://youtu.be/DyPCedlxQBs?si=eivF5LjI4jPeuzBj

**e **eTasting **eEducation **ePodcast

How to Taste W**e Like a Master Sommelier | Barrels and Roots I’m still learning about w**e, and one of the things I love about B...

Part of living in adult land is figuring out where something is on the dubiety scale.

The Dubiety Scale I just saw the word dubiety used in an article by author Joseph Epstein.

I’m delighted to announce that First Glass is out. And the book hit #1 in multiple new-release categories on Amazon.

This book has been forty years in the making. Every class I’ve taught, every question I’ve fielded at a tasting table, and all the passion I have for w**e went into it.

Finally putting it in readers’ hands means a great deal to me. To everyone who was part of the launch, thank you for being on the team that made this happen.

Now that First Glass is out in the world, feel free to share it with anyone in your life who’s curious about w**e (🍷 it also makes a good gift).

Buy your copy here> https://timgaiser.com/first-glass/

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Nature’s perfect food in its most curious package.

Eggs - Tim Gaiser MS This post is another chapter from my new book, Strong Water: Tales of a Master Sommelier’s Life in Food, W**e, and Restaurants. It’s a collection of essays written over the last ten-plus years that will be published this fall. One of the sections of the book is about food. Eggs, in a number of d...

This is the story of my first w**e epiphany https://timgaiser.com/w**e-blog/coming-to-my-senses/

When was yours?

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Coming to My Senses - Tim Gaiser MS Throughout my youth, there were drive-by w**e experiences, most during my undergrad days. But everything changed one Christmas night.

Sometimes the company shared, the venue, or the occasion matters far more than the w**e.

When Does Food and W**e Pairing Matter? - Tim Gaiser MS The answer depends on the occasion and/or the venue. Here are some different scenarios and helpful operating instructions.