From the Rivers property in Pittsburgh, Pennsylvania this is Poker Night in America. (Big Band Music) From Rivers in Pittsburgh, this is Poker Night in America. I'm Chris Hansen alongside Joe Stapleton who has spent more money, seriously, on Lotto tickets than he has poker buy ins.
- Yes, but that's because I started off my TV career doing scratch off commentary. - But Joe it's just so minus EV. - So are a lot of things Chris. Movie theater candy, massage groupons, having children, The Big Bang Theory, I could go on.
- Okay, point taken. Sheesh. I feel like we should look at the chip counts or something. But pretty much all you need to know is that Kyle Bowker is on the show tonight and that means he wins and everyone else loses. - That's true. - [Chris] Kyle Bowker started off the night just with a $23,000 profit, no big deal http://crystallball.org/.
Welcome Sam Ganzfried back to the table. He's played with us before here on Poker Night in America. Anyone wanna grab the five seat? Seat's open. - [Joe] You know I like my chicken Ganzfried.
Cold beer on a Friday night, pair of, okay. - [Chris] Hey Stapes, so what are the blinds? - [Joe] 25 and 50 with an optional $100 straddle which is a blind raise you put in before the flop that buys you pre-flop position.
- [Chris] I knew you knew the answer. - [Steve] Kalas straddling this hand. - [Chris] Fives for Immekus. - When you play with the right people it's like... - I would imagine quite good at it. - If you get in some it would be. - [Chris] You know what kind of games I hate playing?
All the players are better than me. Which is pretty much every game I play. - [Joe] I was gonna say, where do you find a game?
- [Chris] I play with my kids mainly. (laugh) - [Joe] That's like child abuse. - [Chris] No, they actually, they still win. It's pretty sad. Ganzfried gets involved.
He's got ace, queen of hearts. Versus the fives. And look at that set of fives versus top pair.
- He bet, I called, and he just went all in. - [Chris] Start up your chip stacks kids. - [Joe] Hello Sam Ganzfried, goodbye Sam Ganzfried. Top pair, top kicker gets bottom set. Smell ya later. - [Chris] $450 the bed from Immekus.
- [Joe] He places $450 into the middle. What a sweet feeling when you have a set and get called. - [Chris] Let's see what happens on the turn. More bad news for Ganzfried. - [Joe] Or great news for Immekus. Hey Hanson, Immekus.
(kissing noises) - [Chris] No. You know I hate bearded guys. (laugh) Alright, so two pair for Ganzfried. Immekus has the set of fives.
Is two pair enough for Ganzfried to get it all in there? - [Joe] Yep, probably. - [Chris] He's a very tight player. And I say that with everything due respect. But he is tight. - [Joe] Oh, that's good to know.
- [Chris] He's facing a bet here of $1075. - [Joe] You know what Einstein said, everything is relative, including my wife. He married his cousin. - [Chris] So there's a call. - [Joe] Unless an ace or a queen hits, Ganz-fried is about to get Ganz-burned. - [Chris] Boat now for Immekus on the river.
Wonder if the board pairing is also gonna scare him just a little bit with ace, queen. Little bit? Little bit? - [Joe] I don't thin
- [Chris] He does check. Little bit? - [Joe] Ace, queen is just gonna be the best hand here so often.
- [Chris] $3400. - [Joe] What a tough spot. This is a tougher spot than being asked, does this make me look fat? I think you're right Chris, I think the nine maybe helps him make this fold, but man I do not envy this position at all.
- [Chris] Ganzfried is just beating himself up here. I mean, he's trying to come up with a way to call. - I guess I call.
- [Chris] And he does call. It's the wrong decision though. - [Joe] And if you thought he was a tight player before, my guess is he will not be playing another hand for the rest of the night. Straddle on and so is the soup. Poker Night in America brought to you by beef barley.
You should have made a better offer split pea. - [Chris] Quick, favorite soup. - [Joe] Cream of broccoli.
- [Chris] Look at me, beer cheese. - [Joe] Obviously. - $850. - [Chris] Cream of broccoli?
Deeb and Brunson. Only two players who want to participate in this particular hand. - [Joe] I like the three bet against the guy who opens a lot. Especially when the straddle on. - [Chris] Both players get their jack.
- [Joe] Deeb is out. This could be the worst thing to happen to Shaun Deeb since direct sunlight. Don't see Shaun doing much here other than just calling. - [Chris] Maybe can I get involved?
This is the worst thing to happen to Shaun Deeb since stairs? - [Joe] Oh man, you're alone on that one. Cardio. Not a great card for either player. Guess it's a slightly better card for Shaun because he picks up a draw. And it's a scare card for him.
- [Chris] so they both check. So here comes the river. - [Joe] Unreal how good Shaun Deeb runs on Poker Night in America. That's the best thing to happen to Shaun since the elevator. (laugh) - [Joe] Alright, good follow up.
- [Chris] Did I do good? - [Joe] You did real good Chris. - [Chris] Thanks. He's still gonna kill me later, but that's beside the point.
- [Joe] Still, this isn't a great board for Todd. So there's a good chance Shaun won't get too much more out of him. Shaun is tricky though. If there's a way for him to squeeze more money out of Todd, Shaun will figure it out.
That's $1850. Saw Todd fold the top pair incorrectly before. So he's playing a little on the tight side today. Todd may end up leveling himself into thinking Shaun would bet all of his busted draws. It's just that a lot of draws got there. - [Chris] Exactly.
Yeah, the spades got there, the straights got there. - [Joe] Todd has the nut spade blocker, so he can in fact make this move. - So stupid. I should just chuck this river and I (beep) know it. How frustrating. - [Chris] When did Shaun get a Nerf sponsorship deal?
Very lucrative. - [Joe] I think his body might be made of Nerf. I wonder if Todd really thinks he can get Shaun to fold the straight or if he's just playing the odds that he won't always be that strong? With the ace of spades in Todd's hand, he can't effectively rep the nut flush. Shaun just has to figure out how often Todd is bluffing here.
And honestly, I don't think it's that often. - [Chris] It really does have that smell of I know you have it but I've got something much bigger and I want you to pay for it. It really has that smell right now. - [Joe] It's been an incredibly well timed bluff. - [Chris] Deeb lets the straight go. And a smile, look at that.
- Shoulda had an eight of hearts. - Yeah. He has no eight of hearts to show. He wants to slow roll, but I made a good fold. - You made a good fold. - Huh?
- [Chris] There it is. - Good on. - [Joe] Oh wow.
- Well there was Todd Brunson's one bluff of the year. - He had an ace of spades blocker. - He had an ace of spades blocker. You know, shut up Joe. I am so sick of hearing about people talk about blockers.
I mean, it is the most insane thing to hear people talk about. - Fine, we'll just talk about Bitcoin. - Okay, tell me more about blockers.
Wine is a sign of aristocracy and grace of taste. Personally, I like to play online casino with a glass of delicious wine. But, how to achieve the right combination of alcohol and grapes when making wine?
The authors note: The perceived fullness response to ethanol concentration in white wine is both unexpected and complex. They go on to state that a mediating factor could be the role of other flavor components on fullness. And that brings me back to Asimov's description. If the cue of over ripe jammy big flavors is removed from the equation do we still perceive the higher alcohol wine (15%) over the lower wine (13.5%). Note that difference is much smaller than what many studies have shown is necessary to perceive a difference. One complicated study from ASEV showed data of wines picked at 13.8% alcohol and capitalized to increase alcohol were not different from wines made from the unadjusted fruit. In other words, alcohol was the only difference and the wines were not perceived as different. (Note that 13.8% is not that low relative to musts in Europe that may be capitalized). The one thing that eats at me with all this is why, why have the Europeans added sugar to their musts for years and years if no difference occurred? Not sure, but perhaps it's because 1) the Noble study did show that lower alcohol can increase sour perception and we all know of Old World Styles acid and 2) if you look at the best vineyards in say Burgundy, they tend to get riper and have higher alcohol so high alcohol must be better, right?
Admitted, most of this data applies for CA.
In many discussions people have beaten the dead, buried, and decomposed horse of balance balance balance. Well, let me say it again. If it's balanced, and isn't too ripe, too jammy, too sweet, do you really care what the alcohol is? This is why I don't look at labels. I've had 15.5% Alc. wines that did not represent the style Asimov described above. I am avoiding the whole discussion of who determines what style is ok (after all, some might say, what's so wrong with a hedonistic over-the-top wine), that's for another post. While many wines at that level do conform to such a style, I think it is becoming clearer that blaming alcohol alone is difficult to do. So I propose a new term for these types of wines: JamWam Wines. Whadduya think?
Now there is a study in the Australian Journal for Grape and Wine Research that suggests hotness increases with increasing alcohol. In communication with the author it appears very experienced tasters were utilized and that the increase in hotness with alcohol was a real effect even with only 2% increases in alcohol. But what is hotness? It’s often described as a tactile sensation (like astringency) but in light of the surrounding evidence can we attribute hotness solely to alcohol? Probably not. Could hotness and bitterness be attributes that you see increase and decrease in concert when they are studied because they may be difficult to distinguish? The article did not look at the impact on bitterness as an attribute by itself though Dr. Richard Gawel did feel confident that the expert tasters could distinguish hotness and bitterness. So while hotness may indeed be an indicator of higher alcohol, we must remember that there are many 15 and 16% Alc. wines that are not hot. So it isn't solely alcohol. In fact it would be interesting to see if the hot sensation would be created in lower alcohol wines by removing a balancing.
Compound that may act with alcohol to prevent the hot perception?
I’ve determined to say at the beginning of every paragraph that alcohol matters! However, the more I look into the impact of high alcohol the less I am able to contend that its perceptible to most of us even at levels we all would determine as high alcohol (> 14.8%??). I recently returned from the American Society for Enology and Viticulture yearly conference where two more studies corroborated the notion that perceiving differences in the same wine that is alcohol adjusted is difficult. In fact Pickering et. al. showed that it is even difficult to link ethanol alone to things such as viscosity and density as some have suggested. So while it does seem to have a small influence on these attributes, it can hardly be isolated as the only factor. I think this study suggesting alcohol does have a small role in viscosity and density supports the idea that ethanol cannot be the only factor because the samples with the highest viscosity ratings were the mid-range levels (10-12 %) and the 7% and 14% were not different from each other. One last important note is that the viscosity study used nose clips, removing the possible clue that aroma (perhaps we can say style) may have on your determination of alcohol.