On Feb 24, 6:08*am, "Gordon MacPherson"
> wrote:
> In fact it was a high class Chablis into which some
> taste-free red dye had been added.

That's very sneaky . . . I love it!

> So, to be good with wine tasting you need to access the right memory
> database!

Thanks, I see that makes a lot of sense.

Associative recognition and recall depend on structures in the medial
temporal lobes. There is disagreement about whether associative memory
is functionally heterogeneous or functionally distinct from intra-item
associative memory, but one view postulates that associative memories
differ in the degree to which their informational components converge.

Having said *that, our challenge this Saturday evening will be to get
the "I don't like red wine" spouses distributed within a population of
eight couples to at least try a sip of red wine. We're offering a
three by two horizontal of shiraz, each flight a different vintage,
(i.e. Paul Jaboulet 2005 x Jacob's Creek 2005 and etc) using the 'fun
and not too serious' format.

A playful ruse that gently 'bops' people on the noggin to get them
thinking 'outside the box' is really all this 'blind tasting' gimmick
is about.


..d00b

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*footnote: http://www.cell.com/trends/cognitive...613(07)00024-1