In it, writer (and Certified Sommelier) ErinBrooks has an article interviewing TimGaiser (sorry..almost forgot) MS. In the article, Tim goes on at length at how use of the concept of submodalities has dramatically changed his ability to taste wine. Say whot...submodalities?? What the heck's that:
1. Submodalities in neuro-linguistic programming are distinctions of form or structure (rather than content) within a sensory representational system. For example, regardless of the content, both external and mental images of any kind will be either colored or monochrome, and stationary or moving. .
3. (Sub-Modalities) The special sensory qualities perceived by each of the five senses. For example, visual sub-modalities include color, shape, movement, brightness, depth, etc., auditory submodalities include volume, pitch, tempo, etc. ...
These are some of the clearest definitions I could find w/ Google. If you Google "NLP submodalities belief changes", the definitions get even more woo-woo and out there.
This stuff sorta left me scratching my head in puzzlement. I am the first to admit....I'm not exactly the sharpest pencil in the box. But this stuff seems waaaay over my head.
Ahhhh....but when you Google "submodalities wine", up pops TimGaiser's BreakThrough Discovery: TimGaiser
AhHa....enlightenment is now within my grasp. Tim studied w/ world-renowned behavorial scientist TimHallbom of the Everyday Genius Institute (yet another organization I can't join) on deconstructing his tasting process. Alas...again...it sorta left me scratching my head in puzzlement. Some of it made a bit of sense. When I find barnyard in a wine, it certainly creates an image of my Grandpa's barnyard in my mind. But exactly how to fit that image of "barnyard" into a inner map or grid of a wine in my mind is beyond my ken. But, I'm told, this is something of "enormous importance" to attribute a structure to these images in improvinging one's ability to blind taste.
As for the "heirloom roses" image...I just don't have one...never smelled an "heirloom rose" that I have recollect of. Likewise for "charcoal roasted bergamots" or other such attributes commonly found in wine.
So...since there are some sharp pencils here on WLDGN and people whose tasting skills I have a very high respect for; I would like to pose this question to them:
Who has applied the concept of submodalities to improve their wine tasting abilities???
Surely, if this idea is of "enormous importance", then someone here as already taken advantage of it to improve their tasting skills. Is Tim really onto something here?? He is, after all, a MS and an Adjunct Professor at the Rudd Center for Professional Wine Studies, which has gotta account for something.
Like I said, I'm not the sharpest pencil in the box and this stuff seems way over my head and ability to grasp. Alas, I can't find a "Submodalities for Dummies" WebSite.