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Table of Contents

Preface Introduction: A New Approach to Wine Tasting Part I. Fluid Dynamics of Wine Tasting 1. Sip and Saliva 2. The Tongue: Moving the Wine 3. Respiration and Wine Aromas 4. The Pathway for Retronasal Airflow 5. Swallow, Aroma Burst, and Finish Part II. How Sensory Systems Create the Taste of Wine 6. Sight: Creating the Color of Wine 7. Orthonasal Smell: Wine Molecules Meet Smell Receptors 8. Orthonasal Smell: Creating a Wine Aroma Image 9. Orthonasal Smell: From Odor Image to Aroma Perception 10. Touch and the Mouthfeel of Wine 11. Taste Modalities and Wine Tasting 12. Creating Taste Perception 13. Retronasal Smell: The Hidden Force in Wine Tasting 14. Retronasal Smell: What Is So Special? 15. Retronasal Smell: Creating the Multisensory Wine Flavor Part III. How Central Brain Systems Create the Pleasure of the Taste of Wine 16. Wine Tasting, Gender, and Aging 17. Memory and Wine Tasting 18. The Language of Wine Tasting 19. Pleasure: The Final Judge in Wine Tasting 20. Practical Applications of Neuroenology to the Pleasure of Wine Tasting Appendix. A Wine-Tasting Tutorial with Jean-Claude Berrouet Bibliography Index

Promotional Information

Neuroenology is the first book on wine tasting by a neuroscientist. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers-from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs-Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting.

About the Author

Gordon M. Shepherd is professor of neuroscience at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. His books include Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Columbia, 2012), Handbook of Brain Microcircuits (2010), and Creating Modern Neuroscience: The Revolutionary 1950s (2009).


Shepherd provides a valuable and interesting glimpse into the human side of science and its inherently cross-disciplinary nature. After having read Neuroenology, every sniff, bite and gulp, will create a moment of reflection on how complex and wonderfully mysterious the human brain is. -- Christopher R. Loss, Culinary Institute of America By unifying knowledge scattered across plant biology, microbiology, viticulture, chemistry, neuroscience, and the humanities, Neuroenology founds the new science of how the taste of wine is created, not in the glass but in the brain. This book is a must for all serious wine connoisseurs, practitioners, neuroscientists, students, or simply epicureans enjoying one of life's pleasures. Let's have a toast to Gordon Shepherd and his marvelous new book! -- Pierre-Marie Lledo, The Pasteur Institute, coauthor of The Custom-Made Brain Savoring wine is perhaps the quintessential human multimodal experience, combining as it does vision, touch, taste, smell and even audition into a magnificent single aesthetic experience. Shepherd's enthusiasm in exploring this meeting of neural science and sensory input is infectious. He provides readers with a novel perspective that will enhance their appreciation of the pleasures of tasting fine wines, and inspire scientists and laypersons alike to test his hypotheses and extend his analyses. -- Gary Beauchamp, Monell Chemical Senses Center In Neuroenology, Gordon Shepherd presents the complexities of sipping and moving wine in the mouth, how we perceive the smell of wine and how those stimuli interact in the brain to produce the final perception of wine flavor. A serious wine enthusiast can learn a lot from this review of wine tasting. -- Ann Noble, creator of the Wine Aroma Wheel Shepherd manages to present sometimes incredibly technical information in a clear, concise and highly readable way, and inject it with a sense of wonder and excitement. -- Max Allen Financial Review

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