Modern winemakers may have erred when they switched to producing high alcohol wines. According to a new paper, from Spanish neuroscientists Ram Frost and colleagues, a low alcohol content wine actually produces more brain activity in ‘taste processing’ areas than more alcoholic varieties do.
But what does the brain really have to say about Beaujolais? Can scanning help us pick a Sauvignon? Will neuroimaging reveal the secret to a good… er… Nero d’Avola?
In their paper, publishe