Wine color is an important characteristic that can inform you of the wine before you even smell it. The pertinent information is on the grape type (red or white); the less obvious would be the wine age, or the climatic conditions for grape growing, or the winemaking style.
Evaluating wine color first can trigger several biases, especially the halo effect and logical errors, as I covered in a different article.
Janice Wang and Charles Spence once again demonstrated the biasing effect of wine color on aroma and flavor perceptions in a study they recently published. This study entitled “Drinking through rosé-colored glasses” inspired this article.
The experiment took place at a Neuroscience and wine symposium. One hundred sixty-eight participants volunteered to participate. They gathered in a lecture hall where other volunteers served the wines and provided instructions for the test.
Among the 168 participants;
Three wines were part of the experiment;
The task consisted of 3 steps;
The wines were presented according to two different orders: W-R-WR and W-WR-R.
The scientists had three hypotheses they wanted to validate with this experiment.
Other researchers have suggested that experts were using wine color to predict the possible aromas and flavors based on their tasting experience.
Indeed, experts learn to memorize wine color and the aroma and flavor they most frequently perceived in such wines. That’s why they look at the wine first before even smelling. Color gives them cues.
Many things can bias your wine evaluation, and most of them come from your mind; we call them psychological errors, as explained in this article.
“Drinking through rosé-colored glasses” showed that color could mislead you in how you associate aroma and flavors with a wine color and how it also influences how you like or dislike a wine. The fake rosé should have been liked similarly to the white wine since they were the same wine.
Among the ten biases which can influence your wine tasting,
what are the ones that wine color triggered in this article?
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First published: November 3, 2019
Wang Q.J. and Spence C. Food Research International 126 (2019) 108678