Why Are We Breaking Our Brains?


A master sommelier takes a sip of red wine, swishes it around a bit, pauses, ponders, and then announces: “…. It’s from a mountainous region … probably Argentina … Catena Zapata Argentina Malbec 2020.” Another sommelier at a fine eating establishment in a major city is asked: “What would you pair with shrimp?” The sommelier hesitates for a moment then asks the diners: “What shrimp dish are you ordering?” The sommelier knows the pairing depends on whether the shrimp is briny, crisp, sweet, or meaty. Or some other “house specialty” not mentioned here. The sommelier can probably give good examples of $10 wines and bad examples of $100 wines. And why a good $100 wine is worth … one hundred dollars.

Sommeliers do not have a master’s degree in biochemistry. And no one from the scientific world is attempting to humiliate them in public forums for “claiming to know more than a little bit about wines” with no scientific basis to back them up. No one is shouting “confirmation bias” when the “somm” claims that high end wines are better than cheap wines, and well worth the money.

Yet, guys and gals with decades of involvement in high performance audio who claim to “hear differences” in various elements introduced into audio chain are pulled thru a gauntlet of scientific scrutiny, often with a great deal of fanfare and personal invalidation. Why is there not a process for “musical discovery” for seasoned audiophiles, and a certification process? Evaluator: “Okay, I’m going to change something in the system. Tell me what you hear. The options are interconnect upgrade, anti-skate calibration, removal of acoustical materials, or change in bitrate. Choose one.”

How can those with pretty “sensitive antennas” and years of hands (and, ears) on good gear convince the technical world that they are actually qualified to hear what they are hearing?

Why is it viewed as an inferior process for seasoned professionals to just listen, "swish" it around in their brains for a bit, and comment?

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      I think your approach is very well written and very to the point you are seeking to make. If there is an answer to this issue it can be found in the same manner as would be used to determine whether chocolate ice cream is better or worse that vanilla ice cream.

     For the most part I think you are dealing with issues to which there is no or very little objective proof that one opinion is correct and one is not. In other words we all have opinions on things the correctness or truthfulness of which is not easily provable if provable at all. On the other hand, what fun would a horse race be if everyone knew who the winner was before the race and there was no judgment and betting involved before the race. There is always going to be differences of opinion and that is what drives people in selecting certain products over others, different cars over others, different speakers over others. \

     I think there are a least two variables here- one is the person's judgment that a system is too harsh or too laid back, etc. and the second is that person's  judgment that changing a cable or the position of speaker or effecting some vibration control etc. corrected the problem -based on that person's first judgment- that there was a problem that needed to be corrected.                                                                                             If it could all be objectively measured I think if wouldn't be nearly as interesting.

Audio is stuff a bite of everything on the table, add a sip and chew.  What would a sommelier recommend?  He/she might get ripped to shreds too.

@mceljo What conspiracy theories have you found in the wine world? Other than natural wine that is. 🤣

@jond  - "Conspiracy Theory" is probably too strong of a word.  I was just referring to the classic debate on how much the price of a given wine impacts the experience.  Can most people really tell the difference between different wines that cost orders of magnitude different?

I should test my brother-in-law sometime.  He and my sister actually named my niece after a favorite wine.  I could track down someone that could recommend the most similar inexpensive wine and see if I could get my sister to pour him a glass of it on the down low and see if he would recognize that something was off.

mceljo

I could track down someone that could recommend the most similar inexpensive wine and see if I could get my sister to pour him a glass of it on the down low and see if he would recognize that something was off.

That would be a biased test because you’re not allowing the test subject a chance for a fair evaluation. Spicy food, for example, could easily swamp subtle differences in wine.