Dana Small, a neuroscientist at the John B. Pierce Laboratory in New Haven, Conn., and the Yale School of Medicine, sniffs out an answer.
In a classic experiment, French researchers colored a white wine red with an odorless dye and asked a panel of wine experts to describe its taste. The connoisseurs described the wine using typical red wine descriptors rather than terms they would use to evaluate white wine, suggesting that the color played a significant role in the way they perceived the drink.
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