Wine writer and sound artist Jo Burzynska delves into the intriguing connection between wine and sound in her newly published book, exploring the concept of sensory terroir. Her journey began two decades ago when she recognized that the sounds surrounding her influenced her perception of wine. This realization sparked her interest in the intersection of her two passions—wine tasting and music.
Burzynska’s career evolved dramatically as she moved from appreciating wine in silence to discovering the ways that music can enhance the tasting experience. Inspired by winemaker Clark Smith’s work, which demonstrated how different types of music can alter perceptions of wine, she pursued a PhD that combined her interests in wine, sound, art, sensory science, and psychology.
Her research led to the formulation of the concept of sensory terroir, which extends traditional notions of terroir—typically associated with the environmental factors influencing wine’s character—into the realm of sensory experience. This concept emphasizes that our appreciation of wine is not merely an isolated sensory input but rather a complex interplay of all our senses, shaped by our environment and cultural backgrounds.
Burzynska also conducted informal experiments and developed the world’s first “wine and sound” bar in New Zealand, where she paired wines with sound art and created installations that blended taste and sound. Her doctoral research laid the ground for her book, The Sensory Terroir of Crossmodal Art, which connects the arts and sciences to enrich the appreciation of sensory experiences related to wine.
Her findings, backed by psychological research, indicate that emotional dimensions and sound can significantly influence how we perceive wine. Burzynska emphasizes that even skilled wine tasters can be affected by external sounds, suggesting that music played during wine tastings could distort evaluations of quality.
Ultimately, Burzynska aims to inspire a broader understanding of the multi-sensory experience of wine. By merging personal exploration with scientific inquiry, her work advocates for a more holistic appreciation of wine, enhancing enjoyment and enriching connections between various sensory experiences.
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