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Transcript of Tg tasting strategies of genius ppt swe pdf
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Tasting Strategies of Genius
Tim Gaiser, MS
Society of Wine Educator’s Conference
Orlando – August 2nd, 2013
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Today’s Session
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Review and Update of the Tasting Project
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Strategies from Project
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Part I: Strategies For Beginners
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Part II: Strategies For More
Experienced Students
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Exercises
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Pair Up!
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A Request …
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Today’s Wine:
2010 Cantina Terlano Lagrein Riserva “Poryphery,”
Alto Adige
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Teaching tasting is the most rewarding thing we do
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It can also be the most frustrating thing we do …
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The Major Disconnects of Wine
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Wine is a liquid that smells and tastes like other things
Complexity!
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Wine has no inherent vocabulary
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We use the language of seeing, hearing and feeling to describe what
we smell and taste in wine
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Our culture doesn’t place emphasis or value on olfactory memory
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Little, if any, awareness that olfactory and taste memory are
also visual experiences internally
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The Project :
Modeling the Tasting Strategies of Top
Professionals
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Project Genesis:
2009 Film Sessions
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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
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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
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Findings
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Eye positions and patterns are vital to experienced tasters
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Olfactory Memory—Image Connection
There is an internal visual component to smelling and
tasting wine
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Submodalities:
The structure of internal images can be as important as the actual content
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Existence of Internal Image Maps
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Use of Visual Constructs as Aids for Calibrating Structural Elements
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Part I: Strategies for Beginners
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Strategy I: Creating a Consistent Starting Point
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Glassware Stance & Starting Eye Position
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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?
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Starting Eye Position
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Importance of Eye Positions and Patterns
Eye Accessing Cues
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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
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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
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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?”
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Exercise II:
Finding Your Starting Eye Position
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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
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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!
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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
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Strategy II: Olfactory Memory and Imaging
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The Beginner’s Dilemma:
“But it just smells like wine …”
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Needed: Awareness!
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Awareness that there is usually an internal image connected to smell
and/or taste memories
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Challenge: how to help the beginner or novice taster to make that connection
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Concept: Front Loading
Using the Basic Set to bring awareness to the image/olfactory connection AND
improve one’s olfactory memory
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What is the Basic Set?
The 25-30 most common aromas/flavors in wine
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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
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Using contrast with olfactory memory as a tool for learning and
improving tasting
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Basic Set: Common Fruit Aromas
• Green apple
• Red and/or Golden Delicious apple
• Pear
• Lemon
• Lime
• Orange
• Pineapple
• Banana
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Common Fruit Aromas – Cont.
• Peach
• Apricot
• Black cherry
• Blackberry
• Sour red cherry
• Red raspberry
• Cranberry
• Raisin/prune
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Common Non-Fruit Aromas
• Roses
• Violets
• Mint/eucalyptus
• Pyrazines – bell pepper
• Herbs: rosemary
• Lavender
• Pepper: white and black
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Common Non-Fruit Aromas – Cont.
• Vanilla
• Cinnamon
• Cloves
• Toast
• Coffee
• Chocolate
• Chalk
• Mushroom & forest floor
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Basic Set Modules
• Module I: words and images
• Module II: images
• Module III: words
• Module IV: contrastive analysis
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Exercise III: the Basic Set
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I
Look at the image and say the word internally
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II
Recall a time when you smelled and/or tasted the
given fruit, spice, etc.
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III
In your mind’s “eye” reach out, pick up a slice of the fruit (etc.)
and take a bite of it …
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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
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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
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Exercise IV: Experience the Following
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Rewind! Use Your Own Memories
• Fruit: –Lemon
–Lime
–Orange
*Where are the images?
• Non-Fruit –Roses
–Vanilla
–Mushroom/earth
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Contrastive Analysis
And trying to make something into something else …
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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
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Now we can begin …
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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!
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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
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Report!
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Part II: Strategies for
More Advanced Tasters
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Strategy IV: The Image Map
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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
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Examples of Project Taster Image Maps
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Karen MacNeil
2009 Yalumba Shiraz, South Australia
No Consistent Auditory Prompt
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Evan Goldstein
2009 Yalumba Shiraz, South Australia
Auditory Prompt: “What kind of fruit is it?”
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Tracy Kamens
2009 Joseph Leitz Riesling Erstes Gewächs
Auditory Prompt: “What’s there?”
Start
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Emily Wines Auditory prompt: “What’s there?”
2008 Double Bond Pinot Noir, Wolff Vineyard, Edna Valley
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Peter Marks
2009 Robert Mondavi Cabernet Sauvignon, Napa Valley
Auditory Prompt: “What’s there?”
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Tim Gaiser
Pattern from several wines
Auditory Prompt: “What’s there?”
Start
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Comment: tasting is a synesthetic experience
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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
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Strategy V: Submodalities
The Stuff of Thought and
the Fabric of Experience
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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
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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
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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
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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
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Exercise VII: Submodalities – From Nose to Palate
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• 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?
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Exercise VIII: Changing Submodalities
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• 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
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Submodalities Check List
• Size: smaller vs. larger
• Closer vs. farther away
• Brightness
• Color vs. black and white
• 2D vs. 3D
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Strategy VI: Calibrating Structure with Visual Constructs
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Tasters in the project use internal visual constructs or cues to calibrate the
structure of wine
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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
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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
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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
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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
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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
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Exercise XII: calibrate the structural elements of the Terlano Lagrein
Acidity
Alcohol
Tannin
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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 …
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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
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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