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