In the third episode of our wine science series, “Out of the Bottle,” Brian Wansink, director of Cornell University’s Food and Brand Lab, explains how expectations, environment, and social cues can fool us into believing that our wine tastes better or worse than it is.
Produced by Luke Groskin.
Wine and location provided by Corkbuzz
Music by Audio Network
Additional photos and footage provided by Shutterstock, Proxy Design, Derek Skey