Psychology of Novice and Expert Wine Talk

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Abstract
Differences between wine experts and novices were explored in four studies in which expert and novice tasters matched descriptions written by other experts and novices to wines. Expert descriptions of wines were more successfully matched to wines when read by other expert tasters (p < .05). This result held true even when expert and novice describers were constrained to a set expert lexicon (p < .005). Experts showed superior wine discrimination in a psychophysical tests (p < .05) and performed better than chance at rank ordering five red wines on the properties sweetness (p < .025), balance (p < .01), and tannin (p < .025). Novices performed better than chance on sweetness only (p < .005). The four studies taken together suggest that the greater precision that experts demonstrate in describing wines is associated with their more precise discrimination performance.

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