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I doubt what you say about wine. Wine tasting is extremely complex and some experts might not be as near as good as they think they are. But an expensive aged B

by flr03 7y ago

I doubt what you say about wine. Wine tasting is extremely complex and some experts might not be as near as good as they think they are. But an expensive aged Bordeaux will not taste like a cheap random 6€ supermarket bottle. Also, taste is just one criteria on the price, rarity plays a big part (some vineyards are small, some years the production is smaller), the wine ageing potential is another criteria etc.

PeterStuer 7y ago
Some references: "Expensive and inexpensive wines taste the same, research shows" https://phys.org/news/2011-04-expensive-inexpensive-wines.html https://phys.org/news/2011-04-expensive-inexpensive-wines.ht... "The Color of Odors" (add red food coloring to a white wine and tasters think it is a red wine) https://www.ncbi.nlm.nih.gov/pubmed/11712849 https://www.ncbi.nlm.nih.gov/pubmed/11712849 "Expensive wine and cheap plonk taste the same to most people" https://www.theguardian.com/science/2011/apr/14/expensive-wine-cheap-plonk-taste https://www.theguardian.com/science/2011/apr/14/expensive-wi... For those interested there is an actual "Journal of Wine Economics" https://www.cambridge.org/core/journals/journal-of-wine-economics https://www.cambridge.org/core/journals/journal-of-wine-econ...
- flr03 7y ago
  Thank you for your references, but you are missing the point. Neither of your link actually contradict my statement, if your read the article beyond the click bait. Two of them are about classifying the wine from cheap to expensive, which makes no sense because the price doesn't mean the wine taste better, taste is actually subjective first of all and the price does not only depend on the taste anyway as I explained before. Giving a rank to wines or saying that they are different is actually an immense difference in term of logic. The one about colours is not relevant either. It states that people are influenced by the colour and dismiss the odour. Being able to distinguish similar wines in taste is very difficult, regardless of the price and wine colour. It takes an expert to do it because of the shear number of flavours. Even expert can be fouled when wine are close. I wish you had the opportunity to try a nice aged Bordeaux one day you'll get my point. For most people all bread are the same, all rice tastes the same, truth is if you are into this kind of food you are able to tell them apart.

by flr03 7y ago

PeterStuer 7y ago

Some references: "Expensive and inexpensive wines taste the same, research shows" https://phys.org/news/2011-04-expensive-inexpensive-wines.html https://phys.org/news/2011-04-expensive-inexpensive-wines.ht... "The Color of Odors" (add red food coloring to a white wine and tasters think it is a red wine) https://www.ncbi.nlm.nih.gov/pubmed/11712849 https://www.ncbi.nlm.nih.gov/pubmed/11712849 "Expensive wine and cheap plonk taste the same to most people" https://www.theguardian.com/science/2011/apr/14/expensive-wine-cheap-plonk-taste https://www.theguardian.com/science/2011/apr/14/expensive-wi... For those interested there is an actual "Journal of Wine Economics" https://www.cambridge.org/core/journals/journal-of-wine-economics https://www.cambridge.org/core/journals/journal-of-wine-econ...

flr03 7y ago
Thank you for your references, but you are missing the point. Neither of your link actually contradict my statement, if your read the article beyond the click bait. Two of them are about classifying the wine from cheap to expensive, which makes no sense because the price doesn't mean the wine taste better, taste is actually subjective first of all and the price does not only depend on the taste anyway as I explained before. Giving a rank to wines or saying that they are different is actually an immense difference in term of logic. The one about colours is not relevant either. It states that people are influenced by the colour and dismiss the odour. Being able to distinguish similar wines in taste is very difficult, regardless of the price and wine colour. It takes an expert to do it because of the shear number of flavours. Even expert can be fouled when wine are close. I wish you had the opportunity to try a nice aged Bordeaux one day you'll get my point. For most people all bread are the same, all rice tastes the same, truth is if you are into this kind of food you are able to tell them apart.