Amazuppai

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The Auricle Sonic Arts Gallery, Christchurch, New Zealand
June 1-24, 2017

IMG_3737Jo Burzynska’s Amazuppai work for sound and wine is currently part of An Audacious Decade exhibition at The Auricle Sonic Arts Gallery in Christchurch, NZ. Amazuppai uses the interactions between sound and wine to explore the physical sensations, conceptual contrasts and subconscious synergies of ‘sweet and sour’. The knife-edge balance between these two contrary but often complementary tastes and their semantic associations is explored in Amazuppai (the Japanese for sweet-sour, comparable to the idea of bittersweet). This is reinforced and destabilised through the interplay of a crisp off-dry Riesling with a modulating soundscape.

This work was created as part of Jo’s current doctoral research at the University of New South Wales, Sydney. In this, she is investigating the interactions between sound and taste and applying this in the creation of installations that work at the intersections of the senses.

Wines for the research for this piece generously supplied by the Sydney International Wine Competition and the 2015 Waipara Riesling for the installation by Pegasus Bay.

Celebrating International Sauvignon Blanc Day in Style

Lashed by nettles, pummelled by passion fruit, zapped by lime zest; Sauvignon Blanc’s sometimes visceral thrill can be something of an assault on the senses. But between the bombastic specimens, there is an ever-growing number of more refined examples, which in turn can mesmerise with their minerality, appeal with their fruit purity and captivate with their complexity. It’s these styles I’m celebrating in particular this Sauvignon Blanc Day, and suggest that even those who profess to be jaded with the variety should give these a go.

 

Churton-Best-EndChurton “Best End” Marlborough Sauvignon Blanc 2015

Sourced from the “best end” of its Waihopai Valley vineyard, Churton’s complex and textural barrel fermented Sauvignon is evidence of the elegant power the variety can achieve in the right places and the right hands. Impeccably integrated oak and a crisp line of citrus structure this seamless wine in which pure white fruits and hints of blossom and almond wrap around its stony mineral core. The best Best End yet.

Wildmad Blanc

Lucy M Wildman Blanc Adelaide Hills 2016

The wild man of Australian wine, Anton von Klopper has made a very different expression of Sauvignon from fermenting the grapes in this example with their skins. Cloudy with a peachy hue, it has an aromatic nose that blends notes of sweet spice, clove and white fruits and a tangy palate displaying pear, apple and grapefruit aplenty, a touch of bitter herb and an attractive pithy finish.SAV16-DPV-CMYK

 

Dog Point Marlborough Sauvignon Blanc 2016

Dog Point are the masters of making classic Marlborough Sauvignon Blanc that combine the region’s vibrant signature with real elegance. This vintage is no exception with its aromatic nose of nettle, herb, blackcurrant leaf and flint, which leads into a palate where subtle notes of passion fruit are joined those of punchy green herbs, lime zest and hints of lemon barley, over a flinty mineral undercurrent.

 

 

Guardian feature: Heard it through the grapevine: can music really change the taste of wine?

“The woman behind the world’s first ‘oenesthetic’ wine and sound bar believes there’s more to ‘sonic seasoning’ than hype”

Jo’s work in sound and taste covered in The Guardian.

Oenosthesia: Australian premiere

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Recording a fermentationOenosthesia: a wine and sound experience
Wednesday 1st March – 6pm

Black Box (D106, First floor, D Block), UNSW Art & Design, Greens Rd, Paddington, Sydney NSW 2021

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Experience the fascinating transformations that occur when wine and sound combine at the inaugural Australian presentation of Jo Burzynska’s Oenosthesia, sound and wine project. Created from blending a soundscape of recordings made from the winemaking process with wines tasted during the piece, the work will premiere in Sydney on 1st March 2017 as part of the launch of the Writing Around Sound journal that Jo co-edits.

In Oenosthesia, Jo explores the way in which sound influences the perception of a wine’s taste and texture through the changing timbres and frequencies of the sonic element in combination with different styles of wine tasted during the work. Oenosthesia brings together Jo’s two professional interests as a sound artist and wine writer to create a unique experience based on the science of sensory interaction. The work was initially created as an installation from a “Suoni dal confine” artist residency in Irpinia, Italy and premiered at the Interferenze New Art Festival’s Factory of Art Rurality and Media 2012 in Tufo, Italy. It has since been presented at Rome’s MAXXI National Museum of 21st Century Arts, at Studio Sienko in London and at the Dunedin Public Art Gallery and Physics Room Gallery in New Zealand.

 

Jo is currently engaged in research into the interaction of sound and taste as part of a PhD at the University of New South Wales (UNSW). This presentation is being made as part of this research, with participants invited to provide feedback via a short questionnaire at the end of the work.

 

Jo Burzynska has a career spanning two decades in wine and sonic art. As a wine writer and wine judge she has contributed to wine magazines and competitions internationally and is the author of the book, Wine Class (Random House). She is also an active sound artist, whose work in recent years has increasingly drawn on her interest in taste and olfaction in projects that include multisensory installations and performances, as well as establishing of the world’s first “oenosthetic” bar at The Auricle in New Zealand where she matched wines with the exhibitions and the sounds in the space. She also writes on sound and has had articles published in magazines such as The Wire and is the co-editor of Writing Around Sound sonic arts journal, the third issue of which is launched at this event.

Wines kindly supplied by Pegasus Bay, Quartz Reef and The Boneline.
The exclusive glass sponsor for this event and Jo’s research is Riedel.

 

 

 

 

 

Wine and sound at the World Science Festival

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Jo will be presenting a wine and music masterclass at the World Science Festival in Brisbane on March 25th. As well as exploring the fascinating synergies between sound and taste, she will be exploring some of the cutting edge crossmodal science behind these sometimes surprising connections.

For more information and to purchase tickets, check the World Science Festival website.