By Steve Dinneen Neuroscience and wine may not seem like immediate bedfellows, but some producers are putting the time in to find out how drinkers are affected by things like our surroundings and assumptions. This in turn offers some insights into how to make the wine you serve taste better. Dr Qian Janice Wang, on behalf of Ramón Bilbao’s Spanish Wine Academy says “all our senses go into drinking wine and all of them can be tricked”. People drinking the same wine rated it as tastier when listening to the sound of a cork being popped than when they heard a screwcap. Sound is a useful tool for …