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Do consumers learn from tasting scores set by experts ?

Author

Listed:
  • F. Wolff
  • N. Vaillant

    (UMR CNRS 8179 - Université de Lille, Sciences et Technologies - CNRS - Centre National de la Recherche Scientifique)

Abstract

Using data from whisky tastings and fixed effect regressions, we find that net of any composition effect, experts report different tasting scores on average. This indicates that consumers have little to learn from absolute scores.
(This abstract was borrowed from another version of this item.)

Suggested Citation

  • F. Wolff & N. Vaillant, 2012. "Do consumers learn from tasting scores set by experts ?," Post-Print hal-00787836, HAL.
    • Handle: RePEc:hal:journl:hal-00787836
    as

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    References listed on IDEAS

    as
    1. Ali, Héla Hadj & Lecocq, Sébastien & Visser, Michael, 2010. "The Impact of Gurus: Parker Grades and en primeur Wine Prices," Journal of Wine Economics, Cambridge University Press, vol. 5(1), pages 22-39, April.
    2. Nicolas G鲡rd Vaillant & François-Charles Wolff, 2013. "Understanding how experts rate cigars: a ‘havanometric’ analysis," Applied Economics, Taylor & Francis Journals, vol. 45(1), pages 99-109, January.
    3. Véronique Chossat & Olivier Gergaud, 2003. "Expert Opinion and Gastronomy: The Recipe for Success," Journal of Cultural Economics, Springer;The Association for Cultural Economics International, vol. 27(2), pages 127-141, May.
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    JEL classification:

    • Z1 - Other Special Topics - - Cultural Economics

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