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The Multisensory Psychology of Wine Tasting

May 08, 2014

The premise behind the research is simple: How do environmental factors like colour and sound affect your sense of taste? The answer's a little more complex. Charles Spence, an experimental psychologist at Oxford University, has explored the multisensory experience of food and drink in a range of experiments that have seen participants sip whisky under different coloured lights, drink wine to Tchaikovsky and Mozart, and munch on cinder toffee to different soundtracks.