Expectations Influence Sense of Taste and Evaluation of Wine

ScienceDaily (14 September 2009) — Wine tastes different to those who are given information on the product before a wine tasting, tests where the test people received information on the wine before and after the tasting have shown.  Many a wine grower trembles at the prospect of a visit from Robert Parker, one of the most famous wine critics in the world. His "Parker Points" have a similar impact to the Roman Emperor's thumb, deciding the success of a winery instead of life and death. The extent to which product information like Parker's ratings influence the consumer is revealed in a study by Michael Siegrist, Professor of Consumer Behavior at the Institute for Environmental Decisions, and his post-doc Marie-Eve Cousin from ETH Zurich, which was published in the journal Appetite.

Champagne's Flavor is Actually in its Bubbles

BBCNews (28 September 2009) — It is champagne's bubbles which give the drink flavour and fizz, and glasses that promote bubbles will improve the drinking experience, scientists say.  Research shows there are up to 30 times more flavour-enhancing chemicals in the bubbles than in the rest of the drink.  Wine experts say the finding changes completely our understanding of the role of bubbles in sparkling drinks.