TASTERPLACE - 72 Wine Aroma Master Kit

TASTERPLACE is a supplier of aroma kits for Sommelier Associations.

Train your sense of smell and your wine tasting skills. You will rapidly learn to recognise the aromas most frequently found in high quality wines. This is a must-have tasting tool for both amateurs who are approaching the world of tasting and for expert tasters who want to refine their sense of smell. These aromas are widely used by sommeliers and professionals in their training courses.

Training your sense of smell is important because it allows you to recognise the aromas of the wines you drink and to select products that are more suited to your tastes and interests. It is a sense that we train very little and for this reason we are not used to associating names with what we perceive; it is not possible to identify a smell if we have not smelled it before and given it a name. Olfactory memory can be trained and improve significantly, over time, with practice. Try smelling the samples in a blind smell test and measure the progress of your sense of smell. Once you have memorized a particular aroma, it will be much easier to identify it, in its delicate forms, in a wine you taste. The 72 aromas included are:

VOLUME 1: 1. Apricot, 2. Pineapple, 3. Orange, 4. Banana, 5. Bergamot, 6. Black cherry, 7. Coconut, 8. Strawberry, 9. Passion fruit, 10. Raspberry, 11. Lemon, 12. Lychee, 13. Mandarin, 14. Almond, 15. Mango, 16. Yellow apple, 17. Green apple, 18. Melon, 19. Blackberry, 20. Roasted hazelnut, 21. Pear, 22. Grapefruit, 23. Prune, 24. Blackcurrant.

VOLUME 2: 25. Acacia blossom, 26. Bay leaf, 27. Dill, 28. Hawthorn, 29. Honeysuckle, 30. Citrus leaf, 31. Hay, 32. Fennel, 33. Jasmine, 34. Geranium, 35. Blackcurrant buds, 36. Chalk, 37. Juniper, 38. Lavender, 39. Lilac, 40. Mint, 41. Green pepper, 42. Pine resin, 43. Rose, 44. Sage, 45. Linden, 46. Thyme, 47. Violet, 48. Orange blossom.

VOLUME 3: 49. Smoke, 50. Star Anise, 51. Cookie, 52. Butter, 53. Coffee, 54. Cinnamon 55. Caramel, 56. Clove, 57. Chocolate, 58. Custard, 59. Bread Crust, 60. Leather, 61. Mushroom, 62. Burnt Wood, 63. Toasted Wood, 64. Licorice, 65. Honey, 66. Nutmeg, 67. Black Pepper 68. Tobacco 69. Truffle, 70. Vanilla, 71. Saffron, 72. Ginger.

The included publication illustrates how to train your nose.

Key Attributes:

The product includes 72 aromas to smell that are commonly found in wines.

TASTERPLACE is a supplier of aroma kits for sommelier associations.

Train your sense of smell and your tasting skills. You will quickly learn to recognize the most common aromas in high-quality wines. This is an essential tasting tool for both amateurs who are approaching the world of tasting and for expert tasters who want to hone their sense of smell. These aromas are widely used by sommeliers and professionals in their training courses.

It is an elegant gift idea for all wine lovers and a fun game to play with family and friends.

Quickly improve your olfactory memory by training with these aromas. The 24 included aromas are: Raspberry, Strawberry, Cherry, Blackcurrant, Blackberry, Prune, Rose, Violet, Lilac, Lavender, Thyme, Green Pepper, Mint, Cinnamon, Black Pepper, Licorice, Oakwood, Mushroom, Tobacco, Coffee, Chocolate, Mold (default), Tin (default), Cork (default).

Why choose TasterPlace

At TasterPlace we offer a new tasting experience to help you get to know the food and drink products you love the most.

Tasting is about training your senses, tasting and comparing different products against each other to identify the unique differences that set them apart, often in a subtle but noticeable way. Tasting can be intimidating at first, but it's something everyone can successfully accomplish with a little guidance and some practice. At TasterPlace we incorporate real-life tasting tools and the information you need to know into a convenient and affordable product, and deliver it to your home for you to enjoy alone, with your family, or with your friends.

We begin this journey into the world of tasting by examining olfactory aromas, because our nose is the most important tool we have when it comes to tasting. In fact, smell is the first characteristic we perceive when we bring food to our mouth, and subsequently, the aromas that develop in the mouth and are perceived through the retronasal sense of smell, contribute to producing what we call the flavor of a product.

About Tasterplace

Years ago, when we first approached the world of tasting as amateurs, we were a little bewildered: when a sommelier or instructor commented on the numerous aromas of a wine (for example, those of rose, pepper, licorice or wood), we felt uncomfortable trying to distinguish them ourselves in a product and could therefore only declare whether or not we liked the bouquet or the overall taste of the product. During a tasting of extra virgin olive oil, while we appreciated the pleasant smell of “olive oil”, we could not perceive particular details such as artichoke or yellow apple. These difficulties were significant in the absence of specific skills.

Three years later, TasterPlace was created to help people develop these skills in an easy and fun way. Brin