Tasting notes often attribute emotions or personality characteristics to wine. Is there a foundation for such talk or is it just nonsense? In my Three Quarks Daily column, I use recent developments in psychology to show there is in fact a foundation for describing wines as aggressive, brooding, fierce or dignified.
As you know if you’ve been reading this blog I’ve long been interested in the expressive potential of music and wine, especially regarding the expression of emotion. Because everyone knows that music is especially good at expressing emotion, explaining how it does so appears to be the more straightforward task since many people would deny that wine could express emotion at all. If we’re going to make progress on the wine/emotion question we will have solve the music/emotion question first.
It turns out that it is not so easy to explain how music expresses emotion. Philosophers have not come to any agreement about the issue. But I think I’ve found the key to both music and wine and their expressive possibilities. In my 3 Quarks column this month I show how the psychological concept of vitality forms answers the question of how music expresses emotion. I will tackle wine and emotion next month if and when I get it sorted out.
My Three Quarks column this month is not about wine exactly, but it is about beauty and some wines are beautiful. So it sort of is about wine.
I argue that the classical conception of beauty as harmony and symmetry has been misleading us for centuries. What does that say about harmonious wines?
The explosion of interest in the aesthetics of food and beverages over the past several decades inevitably raises the question whether certain culinary preparations or wines can be considered works of art. I consider how we should distinguish a craft from an art in the context of wine and food in my Three Quarks Daily column this month.