My guest this week is Dr. Gordon Shepherd with his latest book “Neuroenology: How the Brain Creates the Taste of Wine.”
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine’s sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.
Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd’s experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate. Get a copy NOW!
Dr. Shepherd
Gordon M. Shepherd is professor of neuroscience at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. His books include Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Columbia, 2012), Handbook of Brain Microcircuits (2010), and Creating Modern Neuroscience: The Revolutionary 1950s (2009).
Good Life Guy’s Wine of the Week:
2015 Les Gautronnières Muscadet Sèvre Et Maine
The wine is smooth, ripe and deliciously creamy in texture. It has apricot as well as citrus fruits, fine acidity and a stylish, crisp aftertaste. The wine finishes with a flourish of pepper and spice. Wine Enthusiast 91
This organically managed estate is located just outside the city of Nantes in the heart of Muscadet country, in the werstern reaches of the Loire Valley. The family vinifies each of their white wines separately according to vineyard site and soirl type resulting in bottlings of melon de bourgogne that are significantly different from each other in style and personality. Les Gautronnieres comes from a walled vineyard planted on soil comprised of decomposed granite and amphilbolite rocks – also called “green rocks” that yield a lush ample bodied white wine.
Troylyn Ball and her husband, Charlie, an engineer and real estate investor, had spent their entire lives in Texas. But after a near fatal trip to the emergency room with their mute, wheelchair-bound son Coulton, they admitted the dust and the heat were too dangerous. To save their boys, the Balls cashed out, sold their beloved farm, and moved to Asheville, North Carolina.
A complex wine offering the upfront black fruit/berries of a new world Shiraz with spicy nuances on the nose. The palate is concentrated and balanced, showing plums, warm vanilla and spice. This wine is available in very limited quantities, only 459 Six-packs were produced and Jacob only has 60 of those. If you were on the Jacob email list you would have had a pre-purchase opportunity!
Light salmon color; spiced strawberry and citrus aromas; light bodied with crisp hints of red cherry fruit; barely off-dry with fresh strawberry fruit and watermelon flavors and a bright refreshing finish. ABV10.5% 
LIVE from the Outdoor Living and Landscape show here in Wichita. The show runs three days starting this Friday Mar 3rd through 5th at Century-II convention center in downtown Wichita.
Alluring aromas of smoky, toasty oak and rich flavors of fig, apricot and melon give this an appealing, drink-me-now character. Notes of Meyer lemon, marzipan, toasted almonds, Asian pear, honeysuckle and a hint of Tahitian vanilla. On the palate, notes of apricot, clover honey and toast are in perfect balance with zippy acidity and bright minerality. This Chardonnay will pair beautifully with lemon and garlic chicken with mushrooms. WS90 WE88
Three appellations are called into service for this red, the majority from Sonoma and Monterey counties, with the remainder from tiny San Benito County. On the nose, the wine is rich with molasses, cherry, spearmint, black tea, cranberry and plum. The palate features notes of gingerbread spice, red raspberry and grilled mushroom with a lengthy finish of mocha, black tea and forest floor. WE86, International Wine Report 91