tg tasting strategies of genius ppt swe pdf
TRANSCRIPT
Tasting Strategies of Genius
Tim Gaiser, MS
Society of Wine Educator’s Conference
Orlando – August 2nd, 2013
Today’s Session
Review and Update of the Tasting Project
Strategies from Project
Part I: Strategies For Beginners
Part II: Strategies For More
Experienced Students
Exercises
Pair Up!
A Request …
Today’s Wine:
2010 Cantina Terlano Lagrein Riserva “Poryphery,”
Alto Adige
Teaching tasting is the most rewarding thing we do
It can also be the most frustrating thing we do …
The Major Disconnects of Wine
Wine is a liquid that smells and tastes like other things
Complexity!
Wine has no inherent vocabulary
We use the language of seeing, hearing and feeling to describe what
we smell and taste in wine
Our culture doesn’t place emphasis or value on olfactory memory
Little, if any, awareness that olfactory and taste memory are
also visual experiences internally
The Project :
Modeling the Tasting Strategies of Top
Professionals
Project Genesis:
2009 Film Sessions
Goals for the Project
• To deconstruct internal strategies of top tasters
• To replicate and use the best strategies in order to teach more effectively
• Ultimately to improve how we teach tasting:
– Students learn to taste with more ease in a shorter period of time
– Students learn using their own memories and internal maps
Project Participants:
• Karen MacNeil
• Evan Goldstein MS
• Tracy Kamens Ed.D., DWS, CWE
• Emily Wines MS
• Doug Frost MS MW
• Peter Marks MW
• Brian Cronin MS
• Tim Gaiser MS
• Sur Lucero MS
• Thomas Price MS
• Roland Micu MS
• Emily Papach MS
• Gilian Handelman
• Yosh Han
• Alyssa Harrad
Findings
Eye positions and patterns are vital to experienced tasters
Olfactory Memory—Image Connection
There is an internal visual component to smelling and
tasting wine
Submodalities:
The structure of internal images can be as important as the actual content
Existence of Internal Image Maps
Use of Visual Constructs as Aids for Calibrating Structural Elements
Part I: Strategies for Beginners
Strategy I: Creating a Consistent Starting Point
Glassware Stance & Starting Eye Position
Exercise I: Glassware Stance
• Criteria:
–Resting point
–Glass angle: finding the sweet spot
–Passive vs. active inhalation
* Inhalation patterns/angles – where are you smelling in the glass?
Starting Eye Position
Importance of Eye Positions and Patterns
Eye Accessing Cues
Eye Accessing Cues
• Visual memory: up and to the left
• Visual imagination: up and to the right
• Auditory memory: lateral eye movements to the left
• Auditory imagination: lateral eye movements to the right
• Internal dialogue: down and to the left
• Kinesthetic (either physical or emotional sensations): down and to the right
Importance of Starting Eye Position
• Consistent start to the sequence of smelling and tasting wine
• Focus – shutting the world out!
• Coupled with an auditory prompt
• Literally knowing exactly HOW to start
Auditory Prompts
• “What’s there?”
• “What am I smelling?”
• “What’s in the glass?”
• “What kind of fruit (etc.) is it?”
• What is this on the end of my fork?”
Exercise II:
Finding Your Starting Eye Position
Exercise:
• Start by looking down in front and/or to the left/right
• As you smell the wine move your eyes side to side slowly
• Use your free hand to point EXACTLY where your eyes are looking
• Find your zone - the place that feels the most comfortable WHILE you talk to yourself
Tips
• Use “SOFT” eyes!
• Repetition: practice going to your spot multiple times
• Finally: play around with smelling the wine and
looking at horizon level and above— see what happens!
• Keep smelling the wine!
Other Eye Positions and Patterns
• Other eye positions used to access:
– Internal imaging “field ” for creating or comparing images (one’s “IMAX theater”)
–Side: auditory memories about a wine
–Up: using a tasting “grid” as a guide
Strategy II: Olfactory Memory and Imaging
The Beginner’s Dilemma:
“But it just smells like wine …”
Needed: Awareness!
Awareness that there is usually an internal image connected to smell
and/or taste memories
Challenge: how to help the beginner or novice taster to make that connection
Concept: Front Loading
Using the Basic Set to bring awareness to the image/olfactory connection AND
improve one’s olfactory memory
What is the Basic Set?
The 25-30 most common aromas/flavors in wine
Using the Basic Set
• Working with words and images to:
–Make the image/olfactory connection
– Improve memory of the list components
–Use sight and auditory to prompt memories*
• *Multi- memory learning vs. visual memory
Using contrast with olfactory memory as a tool for learning and
improving tasting
Basic Set: Common Fruit Aromas
• Green apple
• Red and/or Golden Delicious apple
• Pear
• Lemon
• Lime
• Orange
• Pineapple
• Banana
Common Fruit Aromas – Cont.
• Peach
• Apricot
• Black cherry
• Blackberry
• Sour red cherry
• Red raspberry
• Cranberry
• Raisin/prune
Common Non-Fruit Aromas
• Roses
• Violets
• Mint/eucalyptus
• Pyrazines – bell pepper
• Herbs: rosemary
• Lavender
• Pepper: white and black
Common Non-Fruit Aromas – Cont.
• Vanilla
• Cinnamon
• Cloves
• Toast
• Coffee
• Chocolate
• Chalk
• Mushroom & forest floor
Basic Set Modules
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis
Exercise III: the Basic Set
I
Look at the image and say the word internally
II
Recall a time when you smelled and/or tasted the
given fruit, spice, etc.
III
In your mind’s “eye” reach out, pick up a slice of the fruit (etc.)
and take a bite of it …
IV
Make your experience of the fruit, spice or other component as
complete and intense as possible down to the aromas, flavors and
the texture/mouthfeel
V
Intensify your experience of the memory 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
Exercise IV: Experience the Following
Rewind! Use Your Own Memories
• Fruit: –Lemon
–Lime
–Orange
*Where are the images?
• Non-Fruit –Roses
–Vanilla
–Mushroom/earth
Contrastive Analysis
And trying to make something into something else …
Exercise V: Contrastive Analysis
• Use your images/memories of the components listed below
• Try to make one image the other
• What happens?
–Lemon into mushroom
–Lime into vanilla
–Orange into rose
Now we can begin …
Exercise VI: Making the Olfactory-Image Connection
• “Seeing” what’s in the glass
• With your partner
I. Find at least 3 aromas in the glass (or more!) II. Show your partner precisely where they are in your “mind’s eye” III. Partners: keep track!
Keep track of the following:
- Proximity (how close or far away) - Location
- Size - Brightness
- Color vs. black & white - 2D vs. 3D
- Still image vs. movie
Report!
Part II: Strategies for
More Advanced Tasters
Strategy IV: The Image Map
Tasting Maps
• All tasters in the project formed an internal map of the images of the aromas in a given wine
• The image maps or grids differ-- sometimes radically --from person to person
Examples of Project Taster Image Maps
Karen MacNeil
2009 Yalumba Shiraz, South Australia
No Consistent Auditory Prompt
Evan Goldstein
2009 Yalumba Shiraz, South Australia
Auditory Prompt: “What kind of fruit is it?”
Tracy Kamens
2009 Joseph Leitz Riesling Erstes Gewächs
Auditory Prompt: “What’s there?”
Start
Emily Wines Auditory prompt: “What’s there?”
2008 Double Bond Pinot Noir, Wolff Vineyard, Edna Valley
Peter Marks
2009 Robert Mondavi Cabernet Sauvignon, Napa Valley
Auditory Prompt: “What’s there?”
Tim Gaiser
Pattern from several wines
Auditory Prompt: “What’s there?”
Start
Comment: tasting is a synesthetic experience
Exercise VI: Review Your Image Map
1. Review your previous aromas/images
2. Find more if there
3. Questions:
- What happens to the images once you create them?
- Do they move?
- Can you find them again if you need them?
4. Map image location
Strategy V: Submodalities
The Stuff of Thought and
the Fabric of Experience
What are Submodalities?
• Moda: Greek term for the five senses
• Modalities: the inner representation of the five senses: visual (V), auditory (A), kinesthetic (K), olfactory and gustatory
• Submodalities: the structural qualities that each internal modality can possess
Common Submodalities: Visual
• Black & white or color*
• Proximity: near or far*
• Location*
• Brightness*
• Location*
• Size of image*
• Three dimensional or flat image*
• Associated / Dissociated
• Focused or Defocused
• Framed or Unframed
• Movie or still image
• If a Movie-Fast/Normal/Slow
*Driver Submodality
Auditory
• Volume: loud or soft
• Distance: near or far
• Internal or external
• Location
• Stereo or mono
• Fast or slow
• Pitch: high or low
• Verbal or tonal
• Rhythm
• Clarity
• Pauses
Kinesthetic
• Intensity: strong or weak
• Area: large vs. small
• Weight: heavy or light
• Location
• Texture: smooth, rough or other
• Constant or intermittent
• Temperature: hot or cold
• Size
• Shape
• Pressure
• Vibration
Exercise VII: Submodalities – From Nose to Palate
• With your partner:
• Taste the wine
–Note how the flavors change from nose to palate – do the images change?
–Does the image structure change too?
– Size, brightness, color, proximity, dimensionality
–Does your map of the wine change as well?
Exercise VIII: Changing Submodalities
• Choose one aroma/flavor
• Experiment with the following while smelling the wine:
–Size: smaller vs. larger
–Closer vs. farther away
–Brightness
–Color vs. black and white
–2D vs. 3D
• How does each change affect the wine?
• Change one thing at a time! Then Reset It
Submodalities Check List
• Size: smaller vs. larger
• Closer vs. farther away
• Brightness
• Color vs. black and white
• 2D vs. 3D
Strategy VI: Calibrating Structure with Visual Constructs
Tasters in the project use internal visual constructs or cues to calibrate the
structure of wine
Structural Calibration: Emily Wines
• Uses different internal scales for structural elements.
• Acid: yellow ruler about 12” long with markers for low, medium, etc.
– Tastes wine and then points to a mark on the ruler
• Alcohol: 24” blue ruler with a “level”-like bubble that moves to the appropriate mark
Structural Calibration: Emily Wines
• Tannin: piece of wool stretched out, thin at one end and much thicker and larger at the other.
–Texture combined with amount of tannin
• Finish: image of the horizon
–The longer the finish the farther down the horizon can be seen
Structural Calibration: Tim Gaiser
• All structural components calibrated with a 3-4’ “slide rule”-like device with a red button in the middle resting at “medium”
• As I taste the wine the button moves until it matches the amount of acid, alcohol etc., I’m sensing on my palate.
• Internally I point to the marker on the ruler and say “it’s medium-plus” or whatever
• If I’m not sure I bring the ruler in closer to me and more increments on the ruler appear
Exercise XI: Installing Your Calibration Scale
• With your partner:
• Create your scale: use a ruler, dial or whatever works best, easiest – make it BIG!
• Locate “low,” “medium” and “high” on the scale (also med- and med+)
• Place calibration “button” or “marker” etc. at medium
Installation Cont.
• Calibrate for acidity, alcohol, tannin
• Use EXTREMES!
• Examples:
–Acidity: lemon juice for high and water for low
–Alcohol: port for high vs. Moscato di Asti for low
– Tannin: Barolo (Fernet Branca?) for high vs. Nouveau Beaujolais for low
Exercise XII: calibrate the structural elements of the Terlano Lagrein
Acidity
Alcohol
Tannin
The Future …
• Open source project
• This presentation and the Basic Set will be available at slideshare.com; link on Facebook and link in my blog
• Experiment! Have fun with it!
• Report in!
• Funding wanted …
Thanks
• Richard Bandler and John Grinder for the principles behind this work.
• Tim and Kris Hallbom, Robert Dilts and Suzi Smith for their superb instruction and guidance.
• Taryn Voget of the Every Day Genius Institute for her help and guidance in the DVD project
Project Participants:
• Karen MacNeil
• Evan Goldstein MS
• Tracy Kamens Ed.D., DWS, CWE
• Emily Wines MS
• Doug Frost MS MW
• Peter Marks MW
• Brian Cronin MS
• Tim Gaiser MS
• Sur Lucero MS
• Thomas Price MS
• Roland Micu MS
• Emily Papach MS
• Gilian Handelman
• Yosh Han
• Alyssa Harrad
