Its all in the chemistry July 1, 2009

British Science Association SciBar events unveil the ingredients of a good night out

Have you ever wondered what the perfect cocktail would be made of? Or pondered over why some wine can vary in taste depending on what you’ve eaten? Apparently, its all in the chemistry of taste and smell. 

 Expert Karen Hyde, of WineMatters, engaged the Oxford SciBar audience with a tasty journey through their senses as they were asked to identify three flavours in mysterious compounds – alcohol, sugar and acid. The taste test illustrated how wines get their flavours, and how eating different foods can significantly enhance, or spoil, the flavour of the wine. Knowing about wine might not help you win the next episode of ‘Come Dine with Me’ but this crash course certainly gave us alot to think about over a glass or two.

On a similar note, the London SciBar audience recieved a shot of cocktail education from expert mixologists Tony Congliaro, Giles Cowan and UCL scientist Andrea Sellar in new Islington bar 69 Colebrooke Row.  Scores of people packed into the venue, home of the Drinks Factory, to find out how and why bubbles affect flavour, how colour and smell can trick the taste buds, the science of viscocity and a finale of Green Fairy absinthe cocktails to demonstrate the effect of clouding.

We often take for granted the expert design that goes into wine and cocktails either in the vineyard or behind the bar, but thats where the real science takes place; even a basic understanding can enhance your night!