It’s pretty common knowledge among wine drinkers that red wine is good for you. And yes, we may have already been using that excuse to drink a little more. But listen up, a new reason for our favorite after-work activity is here—and it’s pretty incredible.

According to Yale neuroscientist Gordon Shepherd, the flavor of wine actually engages our brain more than any other human behavior. That’s right—our brain is stimulated more by wine than music or, get this, math. (I mean, if our brains prefer wine to math, who are we to argue?)

Shepherd’s new book, “Neuroenology: How the Brain Creates the Taste of Wine,” expands on the discovery that the brain actually creates the taste of wine. It is this process of creating that engages the brain more than anything else. The book dives into the process in detail, from the movements of wine through the mouth, to the effect of its appearance, smell and how it actually feels in the mouth. It also discusses the way our brain creates the memory of wine and how “language is used to identify and imprint wine characteristics.”