Does Blind Tasting Work? Investigating the Impact of Training on Blind Tasting Accuracy and Wine Preference
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Does Blind Tasting Work? Investigating the Impact of Training on Blind Tasting Accuracy and Wine Preference. / Wang, Qian Janice; Prešern, Domen.
I: Journal of Wine Economics, Bind 13, Nr. 4, 2018, s. 375-383.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Does Blind Tasting Work? Investigating the Impact of Training on Blind Tasting Accuracy and Wine Preference
AU - Wang, Qian Janice
AU - Prešern, Domen
N1 - Publisher Copyright: Copyright © American Association of Wine Economists 2018.
PY - 2018
Y1 - 2018
N2 - We analyzed data from Oxford University Blind Tasting Society's 2018 training season to assess whether blind tasting training improves accuracy. Over time, guesses for grape variety increased in terms of accuracy as well as within-group agreement. Moreover, for grape variety, location, and vintage, the chances of the most common within-group guess being correct were significantly higher than the underlying frequency distribution. Finally, we observed a shift in preference towards older wines, with those with little initial experience gaining a preference for greater acidity and alcohol, and decreasing their preference for oak. Our results have important implications for growing wine markets with an increasingly educated consumer population. (JEL Classifications: C91, C92, D83, L15, L66)..
AB - We analyzed data from Oxford University Blind Tasting Society's 2018 training season to assess whether blind tasting training improves accuracy. Over time, guesses for grape variety increased in terms of accuracy as well as within-group agreement. Moreover, for grape variety, location, and vintage, the chances of the most common within-group guess being correct were significantly higher than the underlying frequency distribution. Finally, we observed a shift in preference towards older wines, with those with little initial experience gaining a preference for greater acidity and alcohol, and decreasing their preference for oak. Our results have important implications for growing wine markets with an increasingly educated consumer population. (JEL Classifications: C91, C92, D83, L15, L66)..
KW - blind wine tasting
KW - training
KW - wine expertise
U2 - 10.1017/jwe.2018.36
DO - 10.1017/jwe.2018.36
M3 - Journal article
AN - SCOPUS:85060374805
VL - 13
SP - 375
EP - 383
JO - Journal of Wine Economics
JF - Journal of Wine Economics
SN - 1931-4361
IS - 4
ER -
ID: 375018537