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The Basic Set
Modules I & II
By Tim Gaiser MS
September 2013
Goals• To improve memory of common wine
aromas
• Using olfactory-image connection to improve smelling and tasting wine
• Practice using contrast and olfactory memory as a tool for learning and improving tasting
• Improve one’s overall ability to taste
Modules
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis
Common Wine Aromas
Common Fruit Aromas
• Green apple
• Golden Delicious Apple
• Bosc pear
• Lemon
• Lime
• Orange
• Pineapple
• Banana
Common Fruit Aromas – Cont.
• Peach
• Apricot
• Black cherry
• Blackberry
• Sour cherry
• Red raspberry
• Cranberry
• Raisin
Common Non-Fruit Aromas
• Roses
• Violets
• Mint
• Pyrazines – bell pepper
• Herbs: rosemary
• Lavender
• Black peppercorns
Common Non-Fruit Aromas – Cont.
• Vanilla
• Cinnamon
• Cloves
• Toast
• Coffee
• Chalk
• Mushroom & forest floor
Module I:
Words and Images
I
Look at the image and say the word internally or out loud
II
Then recall a time when you smelled and/or tasted the
given fruit, spice, etc.
III
Make your memory and experience of the fruit, spice or
other component as complete as possible down to the aromas,
flavors and the texture/mouthfeel
IV
Intensify your experience of the memory again by doing the following:
a. Make your images (or movie) largerb. Make your images closerc. Make the colors brighterd. Make any sound loudere. Intensify any physical/tactile sensations
Example: Apple
• Remember a time when you enjoyed an apple
• Remember the feeling of holding the apple in your hand
• Think about the texture and temperature of the skin of the apple
• Remember biting into the apple and tasting the delicious combination of flavors
• Remember the texture of the apple and how it felt in your mouth—the juice and how sweet and tart it was/is at the same time.
What if …• You don’t have experience with one of
the fruits, spices or herbs …
• Purchase it and practice alternating between smelling/tasting it and creating large, bright images of it in your mind
• Do this repetitively dozens of times over a short period of time
• You’ll find the memories are easier to access with practice
Fruit Aromas
White Wine Fruits
Green Apple
Golden Delicious Apple
Bosc Pear
Lemon
Lime
Orange
Pineapple
Banana
Peach
Apricot
Red Wine Fruits
Black Cherry
Blackberry
Red Cherry
Red Raspberry
Cranberry
Raisins
Non-Fruit Aromas: Floral – Herbs - Spices
Roses
Violets
Mint
Pyrazines: Bell Pepper
Herbs: Rosemary
Lavender
Spices: Black Pepper
Oak Aromas
Vanilla Bean - Vanilla
Cinnamon
Toast
Coffee
Mineral – Earth Aromas
Mineral: Chalk
Mushrooms – Forest Floor
Module II:
Images
I
Look at the image and bring up your memory of the fruit, spice
or other component
II
Intensify your memory of the fruit, spice, etc., as strong as you can in the moment – even stronger than
before if possible
III
Make your memory/experience of the fruit or other component as
complete as possible, specifically the aromas, flavors and texture/mouthfeel
IV
Experience the memory as completely as possible in the
moment down to acidity of a lemon or the bitterness of coffee etc.
V
Bring up the memories as quickly and completely as possible!
White Wine Fruits
Red Wine Fruits
Non-Fruit Aromas: Floral – Herbs - Spices
Oak Aromas
Mineral – Earth Aromas
Practice!
Have fun with it!
© Copyright 2013Tim Gaiser MS
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