A glass of wine enjoyed by candlelight rarely tastes the same as that very glass consumed during a meeting or a party.
According to sommelier and neuroenologist Maite Geijo, there is a scientific explanation for this phenomenon.
She refers to research conducted at Yale University in 2015, published in Flavour, where neuroscientist Gordon Shepherd described how wine is not tasted in the mouth but in the brain.
The experience arises from the interaction between chemical and sensory signals and the neural circuits that interpret them.
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The brain constructs the perception of wine, and context changes it.
A wine that feels complex and harmonious in calm surroundings can seem more acidic or harsh in a busier environment.
Our emotions, surroundings, and expectations strongly influence how the brain interprets taste and aroma.
The power of expectation
According to Maite Geijo, our experience of wine is not only shaped by our environment but also by the mental images we form beforehand.
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When a wine is presented as exclusive, the brain’s pleasure centers are activated more strongly than when the same wine is described as inexpensive.
A study published in Appetite confirms that expectations can significantly alter the perception of taste.
The researchers found that participants evaluated the same wine differently depending on what they had been told about it.
This psychological influence helps explain why the label, the price, and even the reputation of the winery can color the overall experience.
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Wine, therefore, is not merely a chemical composition but a mental and emotional interplay between expectation and perception.
The brain behind the taste
When we taste wine, several regions of the brain are activated simultaneously.
Trained wine tasters typically develop stronger neural connections in certain areas because they have practiced recognizing and describing aromas with precision.
Research published in Frontiers has explored how wine and aromas, when used in moderation, can stimulate memory in people with Alzheimer’s disease and improve mood and social interaction in stressful situations.
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This article is based on information from ElConfidencial.com, Flavour, Appetite, and Frontiers.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.