Do colour and sound affect taste?

The environment in which you experience a wine has a profound effect on how you will perceive it to taste, according to Charles Spence, an Oxford University professor. His research proves that lighting and music can act as digital seasoning for food and wine.  A red room helps to bring out the fruity notes in the wine whilst in a green room the fruit profile disappears and the wine appears closed.  Although music has less of an effect on taste perception than colour, Spence is convinced that different types of music influence our taste buds – colourblind tasters experience huge changes in flavour perception when different kinds of music are played.  Interestingly wine and spirits are described in a similar way to music, as having different ‘notes’. Citrus flavours are seen as high notes, while wood and chocolate are low notes.  The Professor has worked with Heston Blumenthal at The Fat Duck Experimental Kitchen for the last 12 years and dining there is now a complete experience that takes colour, sound and environment into account.  He is now hoping this will inspire others to do the same.

A classic cognac with citrus ‘notes’ is Hermitage 1989 and Hermitage 30 year old is our most popular cognac with chocolate ‘notes’.