basic set modules i and ii pdf
TRANSCRIPT
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The Basic Set
Modules I & II
By Tim Gaiser MS
September 2013
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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
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Modules
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis
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Common Wine Aromas
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Common Fruit Aromas
• Green apple
• Golden Delicious Apple
• Bosc pear
• Lemon
• Lime
• Orange
• Pineapple
• Banana
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Common Fruit Aromas – Cont.
• Peach
• Apricot
• Black cherry
• Blackberry
• Sour cherry
• Red raspberry
• Cranberry
• Raisin
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Common Non-Fruit Aromas
• Roses
• Violets
• Mint
• Pyrazines – bell pepper
• Herbs: rosemary
• Lavender
• Black peppercorns
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Common Non-Fruit Aromas – Cont.
• Vanilla
• Cinnamon
• Cloves
• Toast
• Coffee
• Chalk
• Mushroom & forest floor
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Module I:
Words and Images
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I
Look at the image and say the word internally or out loud
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II
Then recall a time when you smelled and/or tasted the
given fruit, spice, etc.
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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
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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
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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.
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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
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Fruit Aromas
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White Wine Fruits
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Green Apple
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Golden Delicious Apple
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Bosc Pear
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Lemon
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Lime
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Orange
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Pineapple
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Banana
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Peach
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Apricot
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Red Wine Fruits
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Black Cherry
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Blackberry
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Red Cherry
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Red Raspberry
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Cranberry
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Raisins
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Non-Fruit Aromas: Floral – Herbs - Spices
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Roses
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Violets
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Mint
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Pyrazines: Bell Pepper
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Herbs: Rosemary
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Lavender
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Spices: Black Pepper
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Oak Aromas
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Vanilla Bean - Vanilla
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Cinnamon
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Toast
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Coffee
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Mineral – Earth Aromas
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Mineral: Chalk
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Mushrooms – Forest Floor
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Module II:
Images
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I
Look at the image and bring up your memory of the fruit, spice
or other component
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II
Intensify your memory of the fruit, spice, etc., as strong as you can in the moment – even stronger than
before if possible
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III
Make your memory/experience of the fruit or other component as
complete as possible, specifically the aromas, flavors and texture/mouthfeel
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IV
Experience the memory as completely as possible in the
moment down to acidity of a lemon or the bitterness of coffee etc.
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V
Bring up the memories as quickly and completely as possible!
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White Wine Fruits
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Red Wine Fruits
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Non-Fruit Aromas: Floral – Herbs - Spices
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Oak Aromas
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Mineral – Earth Aromas
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Practice!
Have fun with it!
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© Copyright 2013Tim Gaiser MS