Unfolding colour in mind and language
This chapter explores possible strategies for colour naming used during wine-tasting procedures conducted in Spanish. It is based on an ongoing project which studies perceptually-grounded spatial models emerging from the analysis of colour, taste, touch and odour. The results of behavioural experiments are compared with a corpus of expert wine notes. A new categorization system is presented and compared with other colour naming patterns. The reasons for its application are hypothesized. The second argument discussed in the chapter deals with the lack of common grounding between individual perception and its social coding in language.