The Michelin-starred chef discussed his recent epiphany during an interview with the Sydney Morning Herald - and it will change the way you experience wine.
The trick, as explained during an “experiment” by the British chef, is to take a sip of wine while “picturing someone I love dearly.”
Then, a second sip should be taken while imagining someone you really dislike.
The difference is “marked” according to the chef’s dining partner, who found “in the second there’s a bitter taste not apparent in the first.”
According to Blumenthal, the explanation for the taste variations is the connection between a person’s stomach and memory - which he discovered in his exploration of the “significance of the relationship between the brain and the gut” alongside the University of Marseilles.
“It might be the single greatest discovery that I’ve ever made,” the imaginative chef said.
The study of neurogastronomy - how the brain perceives flavour - is relatively new, according to Harvard University, however, scientists and chefs are working together to learn more about the link.
New research from scientists at Columbia University has found the tongue “may not be necessary for our internal perception of taste” - and it is possible to manipulate flavour by activating certain regions of the brain.
At Blumenthal’s restaurant The Fat Duck, he has already implemented some of the findings.
For example, when one orders the Sounds of the Sea, they are served a seafood meal alongside a pair of headphones playing beach sounds - which apparently makes the fish taste fresher.
While the research has the potential to change the way people eat, Chef Blumenthal’s initial finding means you’ll never have to splurge on an expensive bottle of wine again - as you can just think positive thoughts while you drink it.
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