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NeuroenologyHow the Brain Creates the Taste of Wine$
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Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

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The Language of Wine Tasting

The Language of Wine Tasting

Chapter:
(p.157) Chapter Eighteen The Language of Wine Tasting
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0019

In this chapter we summarize an in depth analysis by two Bordeaux professors of enology of the methods that wine experts use to describe so many fragrances in wine. They studied the wine descriptions of thousands of wines by four wine experts to test the hypothesis that each used terms that might have some similar principles. The result was that they actually used a diversity of terms reflecting reflecting the distinct cognitive associations of each expert. The authors conclude that the main criterion for judging a wine for the experts was simple: was it “good” or not!

Keywords:   Wernicke’s area, Broca’s area, wine descriptive language, idealistic, hedonistic, prototypes

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