1. The Basic Set
Modules I & II
By Tim Gaiser MS
September 2013

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. Modules
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis

4. Common Wine Aromas

5. Common Fruit Aromas
• Green apple
• Golden Delicious
Apple
• Bosc pear
• Lemon
• Lime
• Orange
• Pineapple
• Banana

6. Common Fruit Aromas – Cont.
• Peach
• Apricot
• Black cherry
• Blackberry
• Sour cherry
• Red raspberry
• Cranberry
• Raisin

7. Common Non-Fruit Aromas
• Roses
• Violets
• Mint
• Pyrazines – bell
pepper
• Herbs: rosemary
• Lavender
• Black
peppercorns

8. Common Non-Fruit Aromas – Cont.
• Vanilla
• Cinnamon
• Cloves
• Toast
• Coffee
• Chalk
• Mushroom &
forest floor

9. Module I:
Words and Images

10. I
Look at the image and say the
word internally or out loud

11. II
Then recall a time when you
smelled and/or tasted the
given fruit, spice, etc.

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. 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. 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. 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. Fruit Aromas

17. White Wine Fruits

18. Green Apple

19. Golden Delicious Apple

20. Bosc Pear

21. Lemon

22. Lime

23. Orange

24. Pineapple

25. Banana

26. Peach

27. Apricot

28. Red Wine Fruits

29. Black Cherry

30. Blackberry

31. Red Cherry

32. Red Raspberry

33. Cranberry

34. Raisins

35. Non-Fruit Aromas:
Floral – Herbs - Spices

36. Roses

37. Violets

38. Mint

39. Pyrazines: Bell Pepper

40. Herbs: Rosemary

41. Lavender

42. Spices: Black Pepper

43. Oak Aromas

44. Vanilla Bean - Vanilla

45. Cinnamon

46. Toast

47. Coffee

48. Mineral – Earth Aromas

49. Mineral: Chalk

50. Mushrooms – Forest Floor

51. Module II:
Images

52. I
Look at the image and bring up
your memory of the fruit, spice
or other component

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. III
Make your memory/experience of
the fruit or other component as
complete as possible, specifically the
aromas, flavors and
texture/mouthfeel

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. V
Bring up the memories as quickly
and completely as possible!

57. White Wine Fruits

68. Red Wine Fruits

75. Non-Fruit Aromas:
Floral – Herbs - Spices

83. Oak Aromas

88. Mineral – Earth Aromas

91. Practice!
Have fun with it!

92. © Copyright 2013
Tim Gaiser MS