(GoodFood) - Researchers have brought great news to those of us who prefer sipping vino to doing algebra. (That's all of us.)

In a new book, a Yale academic has professed that wine tasting activates the brain more than a complex maths problem.

In his book, Neuroenology: How the Brain Creates the Taste of Wine, Gordon Shepherd argues that flavour is created by the brain rather than the wine itself, in a complex series of actions.

Shepherd described the process of wine tasting in Flavour Journal: "These stages include the initial cephalic phase, visual analysis, ingestion, formation of the wine perceptual image, formation of the wine perceptual object, swallowing, and post-ingestive effects."

It all combines to create the most complex combination of motor skills that our bodies ever engage in, Shepherd claims.

He writes: "Recent research suggests that the movements of the tongue in manipulating food (and wine) in the mouth are more complex than the movements used in creating the sounds of speech."