So, I was down in the City last week, and the Friday San Francisco Chronicle had an article about how music changes the perception of the aroma and flavor elements in wine. Serious article, it seemed, with three wine writers trying what the winemaker who was espousing the theory put before them.
They tried three wines of the same grape with different characteristics (ie: one was fat and juicy, one was more "elegant" and one was just generally a cheapy.) Then tasting them with different types of music, the made their notes, and found a consistency among them, and the their favorites of the three had changed consistently with the changes in music.
Has anyone had a relevant experience?
And I swear I'm not saying anything about wine writers tastes...