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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
• ...
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
• Rais...
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,
fla...
IV
Intensify your experience of the memory
again by doing the following:
a. Make your images (or movie) larger
b. Make you...
Example: Apple
• Remember a time when you enjoyed an apple
• Remember the feeling of holding the apple in
your hand
• Thin...
What if …
• You don’t have experience with one of
the fruits, spices or herbs …
• Purchase it and practice alternating
bet...
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 poss...
III
Make your memory/experience of
the fruit or other component as
complete as possible, specifically the
aromas, flavors ...
IV
Experience the memory as
completely as possible in the
moment down to acidity of a lemon
or the bitterness of coffee et...
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 2013
Tim Gaiser MS
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
Basic Set Modules I and II pdf
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Basic Set Modules I and II pdf

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Basic Set Modules I and II pdf

  1. 1. The Basic Set Modules I & II By Tim Gaiser MS September 2013
  2. 2. 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
  3. 3. Modules • Module I: words and images • Module II: images • Module III: words • Module IV: contrastive analysis
  4. 4. Common Wine Aromas
  5. 5. Common Fruit Aromas • Green apple • Golden Delicious Apple • Bosc pear • Lemon • Lime • Orange • Pineapple • Banana
  6. 6. Common Fruit Aromas – Cont. • Peach • Apricot • Black cherry • Blackberry • Sour cherry • Red raspberry • Cranberry • Raisin
  7. 7. Common Non-Fruit Aromas • Roses • Violets • Mint • Pyrazines – bell pepper • Herbs: rosemary • Lavender • Black peppercorns
  8. 8. Common Non-Fruit Aromas – Cont. • Vanilla • Cinnamon • Cloves • Toast • Coffee • Chalk • Mushroom & forest floor
  9. 9. Module I: Words and Images
  10. 10. I Look at the image and say the word internally or out loud
  11. 11. II Then recall a time when you smelled and/or tasted the given fruit, spice, etc.
  12. 12. 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
  13. 13. IV Intensify your experience of the memory again by doing the following: a. Make your images (or movie) larger b. Make your images closer c. Make the colors brighter d. Make any sound louder e. Intensify any physical/tactile sensations
  14. 14. 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.
  15. 15. 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
  16. 16. Fruit Aromas
  17. 17. White Wine Fruits
  18. 18. Green Apple
  19. 19. Golden Delicious Apple
  20. 20. Bosc Pear
  21. 21. Lemon
  22. 22. Lime
  23. 23. Orange
  24. 24. Pineapple
  25. 25. Banana
  26. 26. Peach
  27. 27. Apricot
  28. 28. Red Wine Fruits
  29. 29. Black Cherry
  30. 30. Blackberry
  31. 31. Red Cherry
  32. 32. Red Raspberry
  33. 33. Cranberry
  34. 34. Raisins
  35. 35. Non-Fruit Aromas: Floral – Herbs - Spices
  36. 36. Roses
  37. 37. Violets
  38. 38. Mint
  39. 39. Pyrazines: Bell Pepper
  40. 40. Herbs: Rosemary
  41. 41. Lavender
  42. 42. Spices: Black Pepper
  43. 43. Oak Aromas
  44. 44. Vanilla Bean - Vanilla
  45. 45. Cinnamon
  46. 46. Toast
  47. 47. Coffee
  48. 48. Mineral – Earth Aromas
  49. 49. Mineral: Chalk
  50. 50. Mushrooms – Forest Floor
  51. 51. Module II: Images
  52. 52. I Look at the image and bring up your memory of the fruit, spice or other component
  53. 53. II Intensify your memory of the fruit, spice, etc., as strong as you can in the moment – even stronger than before if possible
  54. 54. III Make your memory/experience of the fruit or other component as complete as possible, specifically the aromas, flavors and texture/mouthfeel
  55. 55. IV Experience the memory as completely as possible in the moment down to acidity of a lemon or the bitterness of coffee etc.
  56. 56. V Bring up the memories as quickly and completely as possible!
  57. 57. White Wine Fruits
  58. 58. Red Wine Fruits
  59. 59. Non-Fruit Aromas: Floral – Herbs - Spices
  60. 60. Oak Aromas
  61. 61. Mineral – Earth Aromas
  62. 62. Practice! Have fun with it!
  63. 63. © Copyright 2013 Tim Gaiser MS

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