BLENDING WINE & MUSIC

The Aesthetics of Music and Wine brings the experience to the classroom at UNLV

By Debbie Hall

“Music and Wine are one.”—Ralph Waldo Emerson, poet and philosopher

The Aesthetics of Music and Wine explores the pairing of wine with different music. Restauranteurs and managers in the hospitality industry are always looking for ways to stay on the industry’s cutting edge—to create elevated experiences for their clientele. In this course, students learn how to combine music and wine to enhance the senses and create a more satisfying overall experience using innovative tools and technology.

The course was crafted by associate professor Dr. Murray Mackenzie from the William F. Harrah College of Hospitality and associate professor Dr. Timothy Jones from the College of Fine Arts at the University of Nevada, Las Vegas.

Mackenzie, who trained as a chef and worked in the hospitality industry worldwide for over 20 years, holds his Wine & Spirit Education Trust (WSET) and Bordeaux wine instructor qualification. Mackenzie’s research is focused on food and beverage management, corporate social responsibility (CSR), and wine education and marketing. He teaches hospitality event management and food and beverage operational management courses.

Dr. Jones is an associate professor at the School of Music, the coordinator of percussion studies, and the division of rock music studies. A native of South Australia, Jones grew up in the famous wine regions of McLaren Vale and the Adelaide Hills.

With co-instructors Mackenzie and Jones at the helm, this interdisciplinary course delves

Dr. Timothy Jones

Dr. Murray Mackenzie

into the bond wine and music share. Certain types of music can elevate or detract from the bouquet and taste of wine. The mood, visual aspects, temperature, and energy of space also will drastically affect the overall experience.

“We want our students to learn how styles of wine and music selections and genres work together to establish a desired mood and ambiance,” says Mackenzie. “For example, why a good pinot noir might become more vibrant while listening to Mozart’s ‘Eine Kleine Nachtmusik.’ An oaked Chardonnay may dance on the palette to Ella Fitzgerald’s ‘St. Louis Blues.’ A California Cabernet Sauvignon is boldly complemented by Jimi Hendrix’s ‘All Along the Watchtower.’ Folk music transports guests to the same country or region of the wine they are sipping.”

Classroom discussions focus on how the complexities of the wine, including the palate, body, acidity, and tannin, are changed by listening to different music. Students also get a cross-cultural understanding of how music affects the taste and feel of wine.

“For example, when we studied Argentina, we explored particular grape varietals that are part of the region, especially Malbec. Then we paired these wines with different genres of music composed in Argentina, including folk music, like the tango, classical music, jazz, and pop rock,” explains Mackenzie. Live musicians are incorporated into classroom demonstrations. The course launches with a welcome event that is deconstructed and analyzed by students throughout the semester. Students then rebuild the event as a culminating experience for a final project. Students will learn to appreciate wine and music and find suitable pairings for all types of events, ranging from a small social gathering of friends to a large corporate events.

For more info, visit unlv.edu/hospitality.

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