Basic Set Modules III and IV pdf

1,815 views

Published on

Published in: Self Improvement, Technology
1 Comment
3 Likes
Statistics
Notes
  • Thanks! Every piece of information leads to the conclusion of who did it:).
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
No Downloads
Views
Total views
1,815
On SlideShare
0
From Embeds
0
Number of Embeds
4
Actions
Shares
0
Downloads
73
Comments
1
Likes
3
Embeds 0
No embeds

No notes for slide

Basic Set Modules III and IV pdf

  1. 1. The Basic Set Modules III & IV By Tim Gaiser MS September 2013
  2. 2. Goals • 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.
  3. 3. The Exercise • Module I: words and images • Module II: images • Module III: words • Module IV: contrastive analysis
  4. 4. Module III: Words
  5. 5. I Say the word of the fruit, spice or other aroma internally or out loud.
  6. 6. II Recall your memory of the fruit, spice or other component as quickly and completely as possible.
  7. 7. III Intensify your experience of the memory even stronger than before again by doing the following: 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
  8. 8. IV 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.
  9. 9. Go for it!
  10. 10. Fruit Aromas
  11. 11. White Wine Fruits
  12. 12. Green Apple
  13. 13. Golden Delicious Apple
  14. 14. Bosc Pear
  15. 15. Lemon
  16. 16. Lime
  17. 17. Orange
  18. 18. Pineapple
  19. 19. Banana
  20. 20. Peach
  21. 21. Apricot
  22. 22. Red Wine Fruits
  23. 23. Black Cherry
  24. 24. Blackberry
  25. 25. Sour Red Cherry
  26. 26. Red Raspberry
  27. 27. Cranberry
  28. 28. Raisin
  29. 29. Non-Fruit Aromas: Floral – Herb - Spice
  30. 30. Roses
  31. 31. Violets
  32. 32. Mint
  33. 33. Green Bell Pepper
  34. 34. Rosemary
  35. 35. Lavender
  36. 36. Black Peppercorns
  37. 37. Oak Aromas
  38. 38. Vanilla
  39. 39. Cinnamon
  40. 40. Coffee
  41. 41. Toast
  42. 42. Mineral – Earth Aromas
  43. 43. Toast
  44. 44. Chalk
  45. 45. Mushroom & Forest Floor
  46. 46. Mix it up! Shuffle through all the aromas randomly to make sure you have them completely memorized
  47. 47. Module IV: Contrastive Analysis
  48. 48. Improving memory by trying to make something it’s into something else …
  49. 49. I Read the two words on the slide
  50. 50. II Recall your images and memories of the aromas listed as quickly, completely and intensely as possible
  51. 51. III • 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 pineapple
  52. 52. IV • 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!
  53. 53. Exercise
  54. 54. Green Apple into Cranberry
  55. 55. Black Cherry into Lime
  56. 56. Apricot into Red Raspberry
  57. 57. Banana into Chalk
  58. 58. Raisins into Roses
  59. 59. Chalk into Vanilla
  60. 60. Toast into Violets
  61. 61. Lavender into Golden Delicious Apples
  62. 62. Chalk into Vanilla
  63. 63. Practice! Have fun with it!
  64. 64. © Copyright 2013 Tim Gaiser MS

×