Dimensions of Expertise in Wine Evaluation

Robert H. Ashton

35 citations0/0 files storedJournal of Wine Economics

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Wine Industry and Tourism Fermentation and Sensory Analysis Sensory Analysis and Statistical Methods

Abstract

Abstract This article explores the question of what distinguishes novices from experts in wine evaluation. Is it experts’ superior sensory abilities related to taste and smell, their superior cognitive abilities related to knowledge and memory, or a combination of both—and if a combination, which of the two dimensions of expertise, sensory or cognitive, seems to be more important? I address these issues by considering what has been learned in the past 30+ years from research concerning the sensory and cognitive dimensions of expertise in wine evaluation. The research examines expert/novice differences at both the chemical component level (detecting, discriminating among, and describing wine-relevant chemical components) and the holistic level (hedonic evaluation of wine as an integrated manifestation of its components). (JEL Classification: C93)

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References

1970Information and Consumer Behavior 1974Advertising as Information 2002The knowing nose: the role of knowledge in wine expertise 2003The nose knows: influence of colour on perception of wine aroma 2008An Examination of Judge Reliability at a major U.S. Wine Competition 2012Wine Economics 2001Perceptual and cognitive aspects of wine expertise 2008Wine and Philosophy: A Symposium on Thinking and Drinking

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