Terroir 2016 banner
IVES 9 IVES Conference Series 9 Vineyards and grape varieties: what is going on in wine professional and consumer minds?

Vineyards and grape varieties: what is going on in wine professional and consumer minds?

Abstract

Vineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels.

In a context of wine categorization, we investigated on the relationship between those two dimensions. For this purpose, we selected a set of 56 wine labels to represent three red grape varieties (Gamay, Pinot Noir and Gamaret) and three vineyards (Beaujolais, Burgundy and Switzerland). Three panels were recruited: a panel of 30 wine professionals (experts) from the Beaujolais vineyard, a panel of 30 wine consumers from the Beaujolais vineyard and a panel of 30 wine consumers from Lille, a French region without wine production. We used a free hierarchical sorting task on labels coupled with a verbalization task and an interview. Data were first analyzed separately for each panel using a Hierarchical Multiple Factor Analysis and a Hierarchical Ascending Classification.

Results showed that the three panels yielded very similar wine groups. With the exception of Gamaret wines, most French wines were separated by both vineyard and grape variety while Swiss wines were separated by grape varieties. Despite this similar categorization pattern, the interviews revealed different sorting criteria and strategies used to sort the labels for each panel. With the exception of a small part of experts, both experts and consumers from Beaujolais used their knowledge of grape varieties and vineyards to sort the wine labels while the consumers from Lille simply read the labels to find clues and deduce wine groups, because of a lack of knowledge.

Overall, the results indicate an interaction between vineyard and grape variety dimensions for the wine categorization by experts and consumers. The methodology proposed seems to be a promising tool that could be helpful to improve the promotion of wines.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Carole HONORÉ-CHEDOZEAU (1,2), Maud LELIÈVRE-DESMAS (3), Jordi BALLESTER (1), Sylvie CHOLLET (3), Bertrand CHATELET (2), Dominique VALENTIN (1)

(1) UMR CSGA 6265 CNRS, INRA, UBFC, 9E Boulevard Jeanne d’Arc, 21000 Dijon, France
(2) SICAREX Beaujolais, 210 Boulevard Victor Vermorel, CS 60320, 69661 Villefranche sur Saône Cedex, France
(3) ISA Lille, Institut Charles VIOLLETTE (ICV) EA 7394, 59000 Lille, France

Contact the author

Keywords

vineyards, grape varieties, mental representation, wine labels, experts, consumers

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

French AOC positioning and their concepts and extension to other products

Constitue une appellation d’origine “la dénomination géographique d’un pays, d’une région ou d’une localité servant à désigner un produit qui en est originaire, et dont la qualité ou les caractères sont dus exclusivement ou essentiellement au milieu géographique, comprenant les facteurs naturels et les facteurs humains …”

A nutraceutical based on mediterranean diet with omega-3 fatty acid and resveratrol from grapewine counteracts ocular degenerative diseases

More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially Age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular

Bioprotective effect of non-Saccharomyces yeasts in wines made without SO2

The sulphur dioxide (SO2) is the most widely used additive in the wine industry because of its preservative action. However, in recent years the number of wineries that produce wines without SO2 has increased significantly because its allergenic character.

First company results and for the territory on the application of the “bio-Métaéthique 4.1c” in italy. Cultural, socio-economic, technical and productive aspects

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...