Tim Gaiser MS

10/16/2026

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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Throughout my youth, there were drive-by w**e experiences, most during my undergrad days. But everything changed one Christmas night.

10/14/2026

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

The answer depends on the occasion and/or the venue. Here are some different scenarios and helpful operating instructions.

10/13/2026

Everyone, this Friday I’ll be in Detroit with good friend Madeline Triffon, MS, for Uncork for a Cure—an annual premier food, w**e, and fundraising to support research and patient care for Invasive Lobular Carcinoma (ILC), a common yet historically underfunded subtype of breast cancer.

Now in its 11th year, Uncork for a Cure features an outstanding culinary experience featuring Detroit’s most celebrated, award-winning chefs. The evening’s w**e program will be led by Madeline along with a distinguished group of sommeliers and w**e professionals who come together in support of this extraordinary night.

For more information about the event, use to the following link: https://e.givesmart.com/events/OKz/

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10/07/2026

There will be times in life when something happens that calls for a stiff drink. But for whatever reason, h***h is inappropriate. So the only thing you can do is make strong coffee.

There’s an adage that goes, “Sometimes life comes at you really fast.” Maybe there are other times when life comes at you in leaks.

10/05/2026

The Perils of Showering on the Road

One of the unexpected challenges of traveling over the years is having to deal with hotel room showers. Here are two of my shower horror stories.

10/02/2026

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

A world of complexity can be found in the mid-palate. If the middle’s not there, the quality is probably MIA too.

09/30/2026

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.

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.

09/28/2026

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.

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.

09/25/2026

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

Sensory Acuity, Communication, and Storytelling in W**e with Tim Ga...

09/23/2026

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?

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.