Touching Timbre

This chapter investigates correspondences between sonic timbre and wine astringency, two sensory attributes often described using shared tactile metaphors, such as rough and soft . Building on existing literature linking sound and touch perception, the chapter posits that roughness may be a fundamental, potentially unisensory dimension perceived across modalities. An empirical study was conducted to test this hypothesis, manipulating sound timbre (rough vs soft) while participants tasted red wines of varying astringency. Sensory ratings of wine attributes (mouthfeel, aroma, flavour, taste) and emotional responses (liking, valence, arousal) were collected. Results revealed that the rough timbre significantly enhanced the perceived roughness and spiciness of the wines. While overall wine liking was influenced by the sounds, emotional arousal emerged as a likely mediator for the specific crossmodal effects, suggesting that matching intensity levels is crucial. The findings support roughness as a crossmodal link between audition and oral touch, highlighting touch's role as a unifying sense. This research offers insights for artists seeking to create sensorially and emotionally resonant crossmodal experiences, particularly those focusing on timbre and texture.