A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied. The method of tasting using the aromatic scents comprises the use of one or more cards or subsets of the cards carrying the aromatic scents in a manner that results in a single scent or a grouping of scents appropriate to the beverage being consumed in a tasting. The vendors of many beverages have characterized the aroma of the product and one goal of the method is to enable the taster to discern the aromas of the beverage as part of his or her tasting experience.