When Dr. Charles Spence stood up to speak at the International Cool Climate Wine Symposium in Brighton a week ago, I was looking forward to the reaction of the audience as much as to his presentation. Spence is a professor of experimental psychology at Oxford, and I’ve read some of his published research. He documents examples of integrative multisensory experiences – connections amongst taste, smell, sight, sound, and touch – and experiments with ways to manipulate experiences in one sensory mode by messing about with what’s happening in our other sensory channels. The data he generates are important for marketers, who would obviously love to sell more X with an inexpensive trick like changing the music or the lighting or the colors surrounding a consumption experience.
Much of Spence’s research has involved wine quality, and most people in the wine industry are interested in marketing (not all winemakers are trying to sell more wine or sell the wine they have at higher prices, but many are); ergo, his conclusions might be useful for helping industry folk generate new marketing ideas, like harmonious wine and music pairings to sell new and different wine experiences that increase perceptions of wine quality. But more than that, crossmodal sensory perception is fun to think about, to play with the idea that how “crunchy” a chip is depends on the sound it makes and not just the physical way it feels in your mouth, or that music can “make” a wine more or less astringent. “Taste” or “smell” isn’t a fixed property of food or drink, and more environmental variables contribute to how we experience taste and smell than we usually consider. That’s good food for thinking about how attending to all of our senses in an experience can make for better living, too.
On the one hand, Spence’s observations are pretty darn mundane. Tasting with unpleasant, discordant music makes wine taste more sharp and angular. Duh? On the other, Spence’s work is unusual in this still-all-too-reductionist world, and he’s an eminent Oxford professor, and his conclusions are useful for the money-making types. So as a science communicator, I wondered, were session attendees going to be delighted? Bored? Surprised? I need to consider that a goodly proportion of ICCWS attendees were British, and as a culture the Brits aren’t exactly known for being expressive in public. But there was one moment at which I absolutely expected to hear a murmur in the crowd and didn’t.