It’s all about the tannins, apparently. Those cheeky little biomolecules that bob about in red wine that combine with certain foodstuffs to make everything that much tastier, or so I’m led to believe. I don’t see why this shouldn’t be the case with music either – we are more emotionally susceptible when we’ve had a couple, we’re really good at darts when the optimum blood-alcohol level is achieved (although when exceeded, we revert once more. And it’s a very small margin), and different beverages combined with different stimuli provoke different moods. Or at least it does with me.
It may well be a synaesthesia thing, but I can say without any deviation of certainty that this is a Red Wine Album. I know this not because I’d started the wine before the record, but because about 30 seconds into said record, my tastebuds went somewhat, and very specifically, mad so I had to stop, fetch a glass or two, and start over.