Psychology of Novice and Expert Wine Talk

Solomon, Gregg E. A.

doi:10.2307/1423321

Cited by 214 publications

(133 citation statements)

References 22 publications

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“…Product attributes were first generated from wine periodicals and academic literature on the topic (Solomon, 1996). This attribute list was then pared down through in-depth tastings with small groups of graduate students at a large northeastern university.…”

Section: Stimulimentioning

confidence: 99%

Creating virtual product experiences: The role of telepresence

Klein

2003

Journal of Interactive Marketing

441

338

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Given that direct product experience is generally the optimal method for consumers to learn about products, marketers should strive for verisimilitude in marketing communications. This research explores how computer-mediated environments can engender virtual product experiences. The construct of telepresence, a sense of presence in a remote environment, is used to examine the process by which media characteristics influence consumer responses. Through two experimental studies, we evaluate the effect of two media characteristics—user control and media richness—on the creation of telepresence and assess the impact of telepresence on consumer beliefs about and attitudes toward the advertised product. Results show that user control and media richness both contribute to creating a sense of telepresence. Moreover, through telepresence, these media characteristics influence consumers’ cognitive responses.

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Section: Stimulimentioning

confidence: 99%

Creating virtual product experiences: The role of telepresence

Klein

2003

Journal of Interactive Marketing

441

338

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“…The number of scientific studies relating to wine-tasting and evaluation is impressive, especially if one considers how inconsistent the results are. Some studies (Solomon 1990(Solomon , 1997 have shown that sommeliers surpass by far novices when it comes to associate and identify wines. Others (Bende and Nordin 1997;Parr et al 2002) have found no meaningful difference between the discriminatory performances of the expert and the novice.…”

Section: Testing Taste: Experimental Studiesmentioning

confidence: 99%

“Does a Glass of White Wine Taste Like a Glass of Domain Sigalas Santorini Asirtiko Athiri 2005?” A Biosemiotic Approach to Wine-Tasting

Hope

Patoine

2009

Biosemiotics

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The object of our paper is to examine how wine-related knowledge and practices play an important role in determining the respective flavour experiences of novice wine drinkers and sommeliers. We defend the idea that sensation is informed by knowledge, as it circulates in a cultural environment. Biosemiotics has developed appropriate concepts helping us understand how the same wine can generate diverging experiences. Within a biosemiotic framework, we consider wine flavours as relational, semiosic experiences produced by the convergence of sensorydiscriminative, motivational-affective and cognitive-evaluative factors. Drawing from fundamental biosemiotics we argue that these factors vary according to the creature and its simultaneously biological and cultural umwelt. We conclude by examining a series of empirical studies consolidating the idea that sensation is informed by knowledge and language.

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“…However, experts clearly outperform novices as soon as language is involved: When asked to describe wine or beer, experts use a richer and more precise vocabulary than novices (Chollet & Valentin, 2000, in press;Gawell, 1997;Lawless, 1984;Solomon, 1990). Like intellectual experts, wine and beer experts organize their knowledge and can rely on this organization for creating efficcient retrieval cues.…”

Section: Perceptual Experts: Wine and Beermentioning

confidence: 99%

What can cognitive psychology and sensory evaluation learn from each other?

Abdi

2002

Food Quality and Preference

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Two questions are addressed in this paper: What can cognitive psychology bring to sensory evaluation? And what can cognitive psychology learn from sensory evaluation? In the first part, I will argue that one important contribution from psychology to sensory evaluation is to interpret flavor as a cognitively unified system made of three anatomically separated systems (smell, taste, and the trigeminal system). In the second part, I will argue that the applied field of sensory evaluation stresses the importance of using ecologically valid, naturalistic stimuli. Sensory evaluation also provides results that challenge accepted interpretations in psychology, especially in the field of evaluation of expertise. #

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Psychology of Novice and Expert Wine Talk

Cited by 214 publications

References 22 publications

Creating virtual product experiences: The role of telepresence

Creating virtual product experiences: The role of telepresence

“Does a Glass of White Wine Taste Like a Glass of Domain Sigalas Santorini Asirtiko Athiri 2005?” A Biosemiotic Approach to Wine-Tasting

What can cognitive psychology and sensory evaluation learn from each other?

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