Can we, with our thoughts or other unmeasurable manipulation, change the taste of a wine?

Well, I won’t tell you how but      it has been done

Perhaps it was magic

3 glasses of the same 2008 cabernet sauvignon were treated ‘mysteriously’ with crystals and thoughts

Voila! The simple wine became fruitier with one experimental variation, and softer with another.

Here are what they look like in their microscopic expression.

Intention wine exp 2

Wine from Aum Cellars with Alchemical Winemaker Pete Hoffmann

LINK TO WINE & The MIND

 And here’s a Video clip testing intentions and changing wines at one of my Cells and the Sacred workshops – our Saturday evening treat with Pete Hoffman and Jeff Dawson.


12 Comments

  1. I’ve been thinking about it as well comparing the Emoto water work to wine. To my mind, wine is more impressionable and changing all the time. Water, on the other hand, is much more stable with one molecular type, unless contaminated. Since wine is alive, it can respond more quickly to intent and crystal vibrations. I’m not sure about the frequency – how is that measured? There must be ideal frequency range for health and vitality – not too high or low.

    The harmonics – cymatics with sand/water and sound – all sound frequencies will change the patterns formed.
    Would be great to be able to study this more.

  2. I’m starting to figure this stuff out a little more. Like sand on a drum next to a speaker, the higher the frequency with a blend of volume, the harmonics makes the sand particles dance around on the drum and soon enough the sand begins to shape themselves accordingly into geometric patters. Hence, the higher the frequency, the more geometry takes place. What we are seeing in the photos is tangible proof that whatever is happening through the process of passing through the crystal matrix, one thing for sure is the wine’s frequency is higher. As we all know, the higher the frequency of something, the more vitality and health it has.
    Namaste,

    Pete

  3. I had to go back and look at the original impressions matched with which crystal. The fruitier wine sample was from the tourmaline. What I labeled and experienced as softer was the labradorite. Tang quartz didn’t show much change from the original plus I tasted it as more metallic. Interesting.

  4. The crystals seem to amplify more, whatever quality the wine already has be it softness, complexity or fruit. For example, the tanger quartz seemed to soften the wine more, the tormaline seemed to make the wine more fruit forward and the laboradite appeared to make the wine more concentrated and complex. Obvious added benefits,however, as a wine grape grower, I would never want to disregard other more effective ways to soften wines such as paying closer attention to skin maturity and texture as a trigger for harvest decisions, as well as utilizing canopy management practices for manipulation of how the suns rays lay upon the wine grape clusters.
    In the cellar there are methods to assist in softening wine as well. As a oak minimalist, I mostly introduce newer oak to a wine during primary fermentation, I’ve experienced that the properties in newer oak lengthen the anthocyanin chains, offering softer, more subtle tannin and longer finishes. During secondary fermentation, stirring the lees makes the wines become softer still, offering more generosity to the mid pallet and also gives the wine a deeper complexity. As a purist, I’d prefer to believe the magic in wine mostly lies within the soil and site from where the grapes grow mixed with the approach of the grower in regards to the integrity, authenticity and intention of the vitner.

  5. Have you ever tried to intend the wine to soften? And do the different crystal types always give the same result? Fascinating stuff. And what about doing it without the crystals? What do you notice about the wines?

  6. Yes, the intention is the same in all crystal matrix’s. It is the different frequencies or cycles of each crystal that will effect the shape of the molecules, hence flavor. Is the intention still set within the molecule regardless of shape? I think yes. By the way, the intention set is to manifest our highest capacities in our life time.
    Thank you Sondra for you work!

  7. So it was the same intention on every glass of wine or crystal?

    Why would they give different effects?

  8. What was also interesting, when I first put up the pictures I included only the names of the crystals that were used – then got curious to look at how I experienced those wines – a great surprise to me, too that what tasted softer looked it!

  9. Interesting how softer became rounder… true to form.

  10. It is so exciting to see these images! I have been working with Pete on this concept of intention and it’s effect on matter. Wine is a perfect canvas for this work as it a living and breathing being which can be experienced on a sensory level and through Sondra’s work, also on a visual level.

    Thoughts are things and they have an effect in the world. Most of what man has created in this world started with a thought. We could say that thoughts possess a form of energy, when thoughts are focused or concentrated the resulting energy has the potential of effecting matter.

    As Sondra said,”easier then chocolate, and probably more fun than water”. With wine we have a protocol of evaluation which is a nice tool to use in experimenting with the transformation of taste.

    The use of crystals in this process comes from their ability to be programed and hold memory. Just as your cell phone or computer has a silicon chip, (silica oxcide, man made quartz), these chips hold the computers programs and it’s memory. The natural quartz crystals have the same capcity. When we program the crystals with an intention and set them up in a manner which creates an energenic matrix any material that passes thru the matrix is effected by the energy of the held intention.

    Sounds whacky, but the proof is in the taste and now in the pictures.

    Thank you Sondra, your work is profound in unlocking the secrets of inner life.

  11. You know Pete’s protocol – what we are looking at are the wine’s expressions through an interference microscope. There’s kind of an alphabet of shapes we see in wine, about 30 different forms. I didn’t enumerate the different forms, just wanted to get an impression of what I was seeing. We are seeing ‘molecular collaborations’ – molecules coming together. I don’t know the identity of what we’re seeing – guessing its a combination of the tannins, anthocynanins, tartrates… etc. I speculate that the environment (inner terroir) influences how they create their forms. There are at least 300 different molecules in a wine. Some wines will only show circles, others a vast mixture, some show ‘butterflies.’

    I always do a minimum of 3 samples/wine. Qualitatively the 3 showed pretty similar results. What I photograph (in this case) are what’s typical and what’s unique for each wine.

    I’ve never done repeated testings more than 6 samples at the same time. Since wine is alive and changing, reproducing what I saw this week may not be the same if I sample the wine in two weeks. I’ve certainly seen in a few months wines change dramatically. However in the case of this expt, we may see the same effect on other wines.

    I don’t know what Pete’s intention was – I’ve contacted him to find out. Very interesting, easier than chocolate, and probably more fun than water.

  12. Dean Radin

    What exactly are we looking at here? Can you describe it more? Also, would you get the same general shapes with repeated testing of the same wine?

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