The world of wine can be intimidating to newcomers. How do they gain access to this closed world? How do they learn to read a label, discover characteristics of different grapes, and begin to feel at home?

If more people are to take up wine as their passion, alternatives must be found to the traditional format of an expert standing in front of a group of shy tasters telling them what they should think. How useful would you find it to be told that this is a tight-knit claret from the Left Bank, with a linear structure, showing abundant tannins and a hint of volatile acidity?

Things are much better than they once were. There are plenty of opportunities for learning about wine in user-friendly tastings. However, more and more wine makers and merchants are looking for ways to give tasters an experience where they can learn for themselves and avoid jargon. All that’s needed is a way to help people focus on how their senses of touch, taste and smell respond to different aspects of a wine. The psychologist Charles Spence and I have conducted such sensory tastings in which people feel part of both an experience and an experiment. But how far can one go?

Someone pushing the bounds of the multisensory exploration of wine is Chester Osborn, owner and winemaker at d’Arenberg  winery in south Australia. He has built a five-storey visitor’s centre to give visitors an extraordinary, multisensory experience of his wines. The building, which rises high above the McLaren Vale, is modelled on a Rubik’s Cube with its sides partly rotated. Osborn explained that he has dreamed of building something like this since he was a boy.

Visitors approach the Cube through a corridor of vines, listening to a live data feed of the weather from the vineyards. The Cube sits on a mirror…

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