Jonah Lehrer, an editor at large at Seed magazine and author of "Proust Was a Neuroscientist.",
reported this interesting experiment in The Boston Globe a couple of weeks ago.
SCIENTISTS AT CALTECH and Stanford recently published the results of a peculiar wine tasting. They provided people with cabernet sauvignons at various price points, with bottles ranging from $5 to $90. Although the tasters were told that all the wines were different, the scientists were in fact presenting the same wines at different prices.
The subjects consistently reported that the more expensive wines tasted better, even when they were actually identical to cheaper wines.
The experiment was even more unusual because it was conducted inside a scanner - the drinks were sipped via a network of plastic tubes - that allowed the scientists to see how the subjects' brains responded to each wine. When subjects were told they were getting a more expensive wine, they observed more activity in a part of the brain known to be involved in our experience of pleasure.
The human brain, research suggests, isn't built for objectivity. The brain doesn't passively take in perceptions. Rather, brain regions involved in developing expectations can systematically alter the activity of areas involved in sensation. The cortex is "cooking the books," adjusting its own inputs depending on what it expects.
Expectations can even play havoc with experts. A few years ago, Frederic Brochet, a cognitive psychologist at the University of Bordeaux, conducted a rather mischievous experiment. He invited 54 experienced wine tasters to give their impressions of a red wine and a white wine. Not surprisingly, the experts described the wines with the standard set of adjectives: the red wine was "jammy" and full of "crushed red fruit." The white wine, meanwhile, tasted of lemon, peaches, and honey. The next day, Brochet invited the wine experts back for another tasting. This time, however, he dyed the white wine with red food coloring, so that it looked as if they were tasting two red wines. The trick worked. The experts described the dyed white wine with the language typically used to describe red wines. The peaches and honey tasted like black currants.
There's a message here for foodies, professionals and amateurs alike
Sunday, March 16, 2008
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Wow, it really goes to show how much these so called wine experts know. Red food colouring in white wine tottally changed the flavours - incredible!!
Thanks for posting this interesting piece.
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