So much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.
All Posts By Amy Reiter
Amy Reiter is a writer and editor based in New York. Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer. In addition to contributing to FN Dish, she blogs for Food Network’s Healthy Eats.