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Dimensions of Expertise in Wine Evaluation

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  • Ashton, Robert H.

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)

Suggested Citation

  • Ashton, Robert H., 2017. "Dimensions of Expertise in Wine Evaluation," Journal of Wine Economics, Cambridge University Press, vol. 12(1), pages 59-83, February.
    • Handle: RePEc:cup:jwecon:v:12:y:2017:i:01:p:59-83_00
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    Cited by:

    1. Clarissa Laura Maria Spiess Bru, 2023. "Does the Tasting Note Matter? Language Categories and Their Impact on Professional Ratings and Prices," Working Papers Dissertations 105, Paderborn University, Faculty of Business Administration and Economics.
    2. Dubois, Magalie, 2021. "The market for wine quality evaluation: evolution and future perspectives," Working Papers 321855, American Association of Wine Economists.
    3. Ferro Gustavo & Gatti Nicolás, 2022. "Explaining Wine Scores Through Stochastic Frontier Analysis," Asociación Argentina de Economía Política: Working Papers 4621, Asociación Argentina de Economía Política.

    More about this item

    JEL classification:

    • C93 - Mathematical and Quantitative Methods - - Design of Experiments - - - Field Experiments

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