The sensoric system PAR allows you to analyze and rate … products, that you can smell and taste – reaching from wine to cheese to oils and chocolate. The method comprises 3 steps and a very detailed documentation , which makes it transparent and reproducible. Thus, PAR is a proven instrument for quality management, product development, testing and securing of products. In addition, PAR is being employed in international contests.
The Approach of the PAR® Methodology
Normally product testers are awarding quality points or simply trophies. The criteria of their judgement remain in the dark or seem tob e at random. Thus, you as a producer or trader would never know what you have to change in ordert o obtain better results in the future, or whether the judgement is based only on personal preferences of the testing person and whether your product could have been judged more favorable.
PAR goes two steps ahead:
- PAR is primarily analysing the individual ingredients of a product sensorically (in terms of quantity). Only then tehy are being graded by their production process and marketing pontentials (in terms of quality).
- The results of this thorough analysis are then documented in a transparent and reproducible way.
-> At one sight you may see the ingrediential properties of a product and to what extent each oft he criteria meets the expectations of your client.
Advantages of the PAR®Method
PAR has very clear advantages:
- You don’t only see HOW your products have been rated, but you see very clearly WHY.
- PAR shows at which focal points you might have to optimize your products in order to improve their marketing.
- You will obtain convincing product descriptions (in the case of drinks, including sensible food recommendations, if desired), in ordert o address the right target group.
- PAR does not differenciate between “good“ or “bad“ (and thus is not based on subjective criteria), but is rather based on a factual quality assessment, oriented along the “should“ anticipation oft he product.
- The PAR analysis is exclusively done by experts who had undergone a three-step further training and were accredited. All PAR testers are in a position to grade products in a professional and neutral way, personal preferences are excluded. All products are blindly tested by at least two expert testers.
- Together with the “Index of Enthusiasm“ you will, in addition, receive information on not only whether your product has been crafted properly, but also on how it has the potential of “emotional fascination“.
“Which wine goes with what kind of food?“ This question has been discussed among chefs and sommeliers for decades. Rules were established and then abolished again, books were published, but one method considered tob e safe, has never been found. In order to change this situation I have developed a food pairing system, which allows to plan this kind of treat. It is easy to understand, hands-on, and replicable.
Aim of this new food pairing method ist to show combinations of food and wine in their respective ways of impact and to systemize them in order to know already in the planning phase what the combination will taste like.
This methodolgy is based exclusively on the analysis of the ingredients.
Usually wine is beeing selected to suit the food, traditionally, in the gastronomy, wine is thought to point out the food, i.e. to emphasize the ingredients and flavours of the food in a way it creates favourable flavours and harmony.
However, it makes sense to reverse this practice, because:
Our food pairing analysis is based on the knowledge that physiological stimulus works similarly with all humans, the perception of the combinations, however, happens quite differently. Primarily, food pairing is based on the ingredients and the impact of different combinations, i.e., which reactions are stimulated in nose and mouth? Conotations do play an important role, however, they are of secondary importance with regards tot he combinations.
Our food pairing workshops are easy to understand, hands-on, and replicable. The entertaining methodology being employed will give you security when combining food and wine and will allow you a high degree of accuracy. You may book them as individual coaching classes o ras group workshops, for more information please refer to par-shop.de/seminare
“Sensoric viualization“ is an innovative methodology, which allows you to generally describe wine, but also fragrances and virtually all products in terms of their scent, their taste and their tangibleness. The recognition oft he product itself and its image is at about 80 per cent. This is a result which ony verbal descriptions would never be able to achieve. Using this technique for creating packaging or labels you would reach your clients at a completely new snsoric-visual level.How it works
The “sensoricvisualization“ is a holistic and documentative presentation of the sensorically relevant ingredients of a wine (or any other product with a sensoric impact) in terms of shape and colour. With the help of this methodology even untrained people will be able to discover their preference for a certain wine, coffee etc., and, at the same time, to identify the kind and character oft he wine.
In order to create such an image the product tob e described will have to be understood. What impact do acidity and alcohol in the mouth? What flavors are there? What kinf of tangible effects are beeing created in your mouth and nose? Etc.
Each of these sentiences may be linked to respective combinations of color and shapes. When being asked “what color does sweetness have?“ most people would answer yellow to red, acid taste would be described with yello to brown. Bitter tastes are considered tob e brown. Likewise sweet tastes are considered to be round or soft, and acid taste sharp or edged. All these associations are quite similar, at least with people in the western world. This similarity in perception serves as a base for the formation of colors and shapes of sensoric wine images.What it is good for…
It is not easy to describe the overall sensual impression in mouth and nose with words, because words are only given in a sequence while the impressions themselves are happening holistically at the same time. Sensoric visualizations have a high rate of recognition, upto 80%, even with “unscilled“ wine drinkers. This means, when five such images are being presented, one wouldn’t have difficulties to identify the respective five wines.
This means that this methodology allows you to recognize the preference for certain products. If you like the image / painting, you will also like the wine / the coffee / the chocolate served with it.
When being used in the creation of products and labels, the technique will allow an intuitive and emotional access to its content. In other words: the question “do I like this wine / beer?“ would be answered by your eyes.
Likewise, the marketing of a certain product could be supported tremendously when its sensoric colors and shapes are known, thus the gap between development and marketing can be bridged.
What does “quality“ mean in the context of food and sensoric impacts? Can quality be measured (graded?). And what are the possibilities toto explain the results to the consumers (who are not involved daily in food production) in a way that he/she understands it?
Thanks to PAR® all these questions can be answered with “yes“. You may discover what PAR® can contribute to your quality management – I would be pleased to assist you – individually, professionally, and in a holistic way.
When is an apple considered tob e good? What does bread have to taste like to be called good? Who is defining what has tob e considered and what not? And how are terms like sustainability, ecology, naturalness or health rankig?
Everybody talks about quality. As soon as you ask them about their definition, one starts thinking and finds out that this subject is extremely complex.
Complex subjects are to be approached step by step, and this is exactly what we are doing with PAR®. No matter, what kind of product with a sensoric importance you are producing – the analytic and documentative approach of this system will enable you to understand your produce and its properties in detail, and, if desired, also to optimize it.
Together (with you) we will determine which expectations of our target group your produce will have to fulfill. After analysing its sensorically active properties and a profound tasting a detailed, holistic and comprehensible rating (appraisal) of the parameters will be made, from which strenghts and options for optimisations will be clearly read. Lern more about it from par-system.de
Being an expert in sensorics, a hands-on winemaker and enologist I consider it a core of my consultancy services to highlight the correlation between the sensoric properties of a certain wine and your work as a winemaker, in the vineyard and the cellar. According to PAR’s principles also my job is primarily focussed on individual orientation and analysis.
The following questions are in the foreground:
- Where do we stand right now?
- What is our position?
- What are our objectives?
In addition, I consider consultancy as an acompanying process. Optimisation geared at a certain product also has to take into account the social environment and to include it into the process.
Besides the technical subjects of my consultancy I consider it important that within the company satisfaction and joy are reigning. For me it is crucial that I can act as an agent in every specific situation and awake curiosity for new things, to conserve it and to be successful, of course.
Classical subjects of my consultancy work are:
- The combination of safety and innovation – change of styles of wines
- Use of potentials
- Economical and sustainable subjects
- Change of generations in a company
But also quite practical aspects of making wine are part of it, such as growing wine in the vineyard, from suitable sites to the selection of varieties, and advice in harvesting upto management of fermentation and wine testing in the cellar.
The tasks in the course of my consultation are very diverse, including:
- Product entry control
- Interpretation of the chemical analysis data
- Writing expert reports
- Justifications for refusals
- Instructions for the producer
- Target group oriented assortment compilations
- Product reviews according to PAR
- Cuvée compilation or assistance on site
- Control by audits of the producing companies
- HACCP, IFS, BRC (closures, bag in box)
- radio-ecological control
- and many more...
Whether you, as a winemaker, want to have an individual analytical view at your wines, or you, as a specialised dealer, want to explore new paths in your advice, or whether you as a friend of wine want to have a more profound access to your favourite drink: my workshops will lead you the right path for every requirement.
I will lead you to learn new ways of sensorics. Together we will discover entirely new aspects of your perception, of smelling, tasting and feeling. And you will learn that consumption and food cannot only be judged, but that you will be able to talk about it in a comprehensive way.
My offer for workshops includes:
- Training to be a qualified PAR® Wine Expert
- Sensoric workshops for winemakers an enologists
- Product development and quality management
- Sensorics for bread, cheese and olive oil
- Practical workshops – eg. What is your wine able to do?