Don’t do the math.
Drink wine. It’s better for the brain. At least, that’s what a
new book from a Yale professor suggests. Happy enough to raise
another toast to our favourite drink? Then go have one more!
Booze kills your brain cells. Right? Well, not necessarily. At
least not when
it comes to wine. The result of research presented
by Doctor Gordon Shepherd of the Yale School of Medicine in his new
book Neuroenology: How The Brain Creates The
Taste of Wine.
According to Shepherd, sniffing and analysing a wine before
drinking requires an enormous amount of control over the tongue’s
intricate muscles, and the utilisation of thousands of taste and
odour receptors. He reckons it makes our brains work harder than any
other human activity, including listening to music and solving math
Well, it’s because there’s no taste in wine. Cool story, Gordon! “The taste is not in the wine; the taste is created by the brain of the wine taster,” Shepherd writes. Basically, taste is a lot more subjective than previously thought and we should be paying more attention to the drinker rather than the wine itself. Every single person brings his or her own experiences to the process of tasting, their own memories and emotions — all of which affects the experience of drinking the wine.
Still, don’t drink too much. If so, Shepherd says, you’ll
saturate your system, and there’ll be no exercising of the grey
matter for you.
Henceforth, now we've given you reasons good and big enought to cherish your favourite Grover- Zampa Chene or Charosa Tempranillo Reserve. So why wait, go rush for another bottle of exotic wine and stay smart!