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
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