A multi-sensory wine tasting experience like no other in collaboration with drinks architects Bompas & Parr.
- 15 Bateman Street, London, W1D 3AQ
- 28/07/2017 to 29/07/2017
- 10.00-11.00, 12.00-13.00, 15.00-16.00
Wine lovers have reason to cheers this summer as world-renowned multi-sensory food architects and experience design studio Bompas & Parr launches a collaboration with the Portuguese Cork Association for an immersive wine-tasting experience like no other.
Visitors are invited to take part in Neuroenological Tasting: The Grand Cork Experiment, a ground breaking trial to test how the sounds, aromas and sensations associated with opening a wine bottle trigger our brains and influence our taste buds.
Neuroenological Tasting: The Grand Cork Experiment, is influenced by research from experimental psychologist Professor Charles Spence, of Oxford University’s Crossmodal Research Laboratory, which proves that the tactile attributes of what we drink from influences our enjoyment of the drink inside. Bompas & Parr will take this research a step further, by using state-of-the-art brain activity monitors to test how visitors’ senses are triggered by the rituals associated with wine drinking.
In true Bompas & Parr style, visitors can expect to be surprised and delighted every step of the way and, to reward their contribution to science, they will afterwards be invited to relax in a beautiful cork-clad lounge to sample fine wines and get hands-on with cork, testing how different aromas impact the taste of wines, as well as creating personalised cork wine stoppers to take away.
Harry Parr said: “Popping a cork on a bottle of wine is one of drinking’s most powerful rituals, helping whet the appetite well before you’ve smelled or tasted the wine, so it will be interesting to see the intensity with which cork’s sonic and haptic sensory cues form part of our perception of taste compared to artificial closures.”
Spaces for Neuroenological Tasting: The Grand Cork Experiment are limited so visitors are advised to book early to avoid disappointment.