The language of wine reviews

Wine reviewers with expertise possess a specific set of skills and a specialized vocabulary which aids in their assessment of wine. People who are not experienced with wine may find reviews daunting and confusing. In this article, we analyze a set of over 130,000 reviews by experienced reviewers on Wine Enthusiast to explore the language of reviews and find out if reviewers use different language between different wine price points. The trends show that the data required to make educated wine decisions is available through the language used in reviews on wine. Our research indicates that the process of choosing a wine doesn’t require a sophisticated understanding of the wine-specific vocabulary used by wine experts. We review the reviews of wine and propose four hypotheses based on Kahneman’s theories of the two systems of thought, suggesting that the linguistic qualities of wine reviews can reveal the cost of wine. We study how types of lexical categories, emotional and logical linguistic contents, social, as well as physical experiences that are that are used in wine reviews connect to the price. Then, we suggest the application of this research to other domains of commodity in the future of research.

Basic research on cognition can help us understand our reaction to wine and the many factors that influence the way we experience it. Wine is a complex, culture-laden, multisensory stimulus, and our perception/experience of its properties is influenced by everything from the packaging in which it is presented through the glassware in which it is served and evaluated. An increasing amount of empirical research on wine has revealed that a range of factors affect the context, such as everything from the color of the lighting to the background music ,can exert an immense, and sometimes predictable, impact on the experience of tasting. Sonic seasoning is the pairing of sounds or music with specific wines to highlight certain characteristics or qualities within the wine, like length, sweetness or body is a rapidly expanding area of study. Although this multisensory, immersive wine research certainly has many application-oriented applications, the research also offers insight into multisensory perception, which are useful for scientists at the basic level. In addition, the findings from the research into wine are of interest to marketing professionals who want to understand the way that consumer’s perception of any other food or beverage item could be altered.

Declaration of Significance

This review paper outlines the ways that basic research in cognitive science can aid in understanding and, later, alter the way people react to wine. There is a lot more research into the impact of cognitive and perceptual factors on purchase and following tasting experience within the realm of wine than any other food or beverage item. Hence, understanding what research has already been conducted to influence the perception of the wine itself, and the wine-drinking experience more generally, typically provides an excellent starting point as far as considering how our perception/experience of any other food or beverage product might potentially be modified as well. The article provides a range of examples of how the use of basic research has provided insights and possibilities that have been utilized by those who make and/or market wine (e.g., when it comes to designing cellar-door experiences, multisensory tasting events, and even labels for wine). For instance, in recent decades, there has been a lot of research on the significance of and expectations based on the color of wine. Labels, bottles, brands, and wine glassware are all being scrutinized by both marketers as well as sensory researchers. In the last few years, there has also witnessed an increase in interest in how people connect music and wine, in addition to how the music they listen to music can alter the wine-tasting perception of the latter. Wine is a fascinating item to deal with because of its complexity and the constant change. However, it is true that it can make work with wine more challenging as compared to other drinks and food products.


Leave a Reply

Your email address will not be published. Required fields are marked *