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Do consumers learn from tasting scores set by experts?

  • Nicolas Gérard Vaillant

    (LEM - Lille - Economie et Management - CNRS : UMR8179 - Université Lille 1 - Sciences et Technologies - Fédération Universitaire et Polytechnique de Lille, Université Catholique de Lille - Université Catholique de Lille)

  • François-Charles Wolff

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - Université de Nantes : EA4272, INED - Institut National d'Etudes Démographiques Paris - INED)

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.

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Paper provided by HAL in its series Working Papers with number hal-00695723.

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Date of creation: 09 May 2012
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Handle: RePEc:hal:wpaper:hal-00695723
Note: View the original document on HAL open archive server: http://hal.archives-ouvertes.fr/hal-00695723
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  1. Ali-Kein, Hela Hadj & Lecocq, Sebastien & Visser, Michael, 2007. "The Impact of Gurus: Parker Grades and EN PRIMEUR Wine Prices," Working Papers 37292, American Association of Wine Economists.
  2. Véronique Chossat & Olivier Gergaud, 2003. "Expert Opinion and Gastronomy: The Recipe for Success," Journal of Cultural Economics, Springer, vol. 27(2), pages 127-141, May.
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