Taste the Bass


Want to boost the body of your Pinot Noir, then turn up the bass!

The latest paper from my Center Clustercurrent doctoral research exploring the sensory and aesthetic interactions between wine and sound has been published in Multisensory Research. The product of a great project that involved Professor Charles Spence and Dr Janice Wang at Oxford University’s Crossmodal Research Laboratory, with input from my co-supervisor at the University of Adelaide, Associate Professor Sue Bastian.

Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine