The Basic Set
Modules III & IV
By Tim Gaiser MS
• To improve memory of common wine aromas.
• Using image-olfactory memory 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.
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis
Say the word of the fruit, spice
or other aroma internally or
Recall your memory of the
fruit, spice or other
component as quickly and
completely as possible.
Intensify your experience of the memory
even stronger than before again by doing the
a. Make your images larger
b. Make your images closer
c. Make the colors brighter
d. Make any sounds louder
e. Intensify any physical/tactile sensations
Again--experience the memory
as completely as possible in the
moment down to the biting
acidity of a lemon or the
bitterness of fresh coffee etc.
Recall your images and
memories of the aromas listed
as quickly, completely and
intensely as possible
• Try to make the first aroma into the
second: literally try to put the image of
the first aroma on top of the second
• For example: try to make green apple
into cranberry; or try to make the
mushroom and forest floor into
• Observe what happens: when it doesn’t
work ask yourself why it doesn’t work.
• The answers will surprise you – and
show you how precise your memories
are of both things – and how you can
now never mix them up!