A Word About Neuroplasticity and Wine

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Savoring wine involves brain activity and adaptation. You might remember the first time you drank coffee or even beer. You might not have liked it, but you probably learned to enjoy at least one. Last time, we discussed how sommeliers’ brains differ from non-wine drinkers. It’s not necessarily a matter of being smarter about it. It involves adaptation, neuroplasticity, and wine.

Science used to tell us that the brain stops growing after a certain time in our lives. It supposedly remained static. Research has since told us that it continues to evolve and respond to stimuli in its world. It builds new neural pathways to improve our ability to navigate our world. Neuroplasticity has a significant impact on how we experience wine.

Detection and Recognition Thresholds

Scientists describe our ability to detect scents as detection and recognition thresholds. The former is when you know something is there. Since smell and memory are closely linked, it may trigger a response or emotion. This edge varies with the scent or odor if it’s unpleasant. External factors also play a role. However, it’s set in genetics. It may decline with age or other circumstances.

The recognition threshold is the interesting one. That’s when you pick up and identify a scent. That comes from experience and learning. Perhaps you were more likely to smell your food as a kid, which set the ensuing results in motion. From a wine perspective, it may continue to evolve when someone says what aromas they detect when swirling and sniffing a wine.

Some wine descriptors are valid but may not be as familiar to us. A classic example is berries. You may need to refresh your sensory memory with strawberries, raspberries, blueberries, and blackberries. The differences are subtle, but they’re there if you pay attention.

Using Neuroplasticity and Wine to Improve Your Experience

When you smell something and identify it, you are creating and reinforcing neural pathways. Sommeliers do it regularly. That’s why it seems so mysterious to others when they spout a list of descriptors. Some people may take these honing skills to the next level with wine aroma kits. It’s like weightlifting for your nose. You get better at it because you practice it.

Tips for Experiencing Wine

One way I like to improve my skills is with yogurt. I buy different flavors associated with the wines I drink, like blueberries with Malbec or Côt when in France. I imagine the wine before I open the carton. Then, I take a big sniff. The important thing is to get the most you can out of that first whiff. It makes the strongest impression. The other concern is biology.

Scientists categorize scents as either tonic or phasic. An example of the former is pain. While you’re hurting, you’re well aware of it. That’s saying nothing about your tolerance. It only speaks to your perception. For good or bad, smell is part of the latter group.

Your body adapts quickly to what it detects after discerning if it’s a cause for concern or action. It makes evolutionary sense for your brain to tune out what doesn’t require a response. Keep it in mind when you take that first sniff of a wine. Get the most you can out of it while you can. Swirl your glass to release more aromas when your brain is on high alert.

I talked about recognizing scents when you’re told what’s there. That’s where the wine’s description can help you. Many commonalities exist between the various grapes, so don’t be put off if you see red fruits on a lot of bottles. You can hone your skills even further by learning and detecting signature scents. It can help you enjoy wine even more.

It may seem odd to have a science-y discussion about neuroplasticity and wine. You may think it’s alcohol. Just drink it. But wine is different. It’s not like beer, hard seltzers, or spirits. It’s an invitation to experience much more. You can sip it or delve into it more. Remember that wine connects us. We share bottles and the memories of it. The sensory journey can make it a staycation.

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