Wine

The more the wine costs, the more people enjoy it, a new study has found. This is not surprising in the least. People will talk themselves into all manner of things.

Researchers at the Stanford Graduate School of Business and the California Institute of Technology found that because people expect wines that cost more to be of higher quality, they trick themselves into believing the wines provide a more pleasurable experience than less expensive ones.

Their study, published on Monday in the Proceedings of the National Academy of Sciences, says that expectations of quality trigger activity in the medial orbitofrontal cortex, the part of the brain that registers pleasure. This happens even though the part of our brain that interprets taste is not affected.[...]

We have known for a long time that people's perceptions are affected by marketing, but now we know that the brain itself is modulated by price," said Baba Shiv, an associate professor at the Stanford Graduate School of Business, and one of the authors of the study.

"Marketers are now going to think twice about reducing the price," Shiv said.

According to the study, if an experience is pleasurable, the brain will use it to help guide future choices. That conclusion has important implications for marketing that aims to influence perceptions of quality such as expert ratings, peer reviews, information about country of origin, store and brand names and repeated exposure to advertisements.

It reminded me of this study done in France about the objectivity of wine tasters.

In 2001, Frederic Brochet, of the University of Bordeaux, conducted two separate and very mischievous experiments. In the first test, Brochet invited 57 wine experts and asked them to give their impressions of what looked like two glasses of red and white wine. The wines were actually the same white wine, one of which had been tinted red with food coloring. But that didn't stop the experts from describing the "red" wine in language typically used to describe red wines. One expert praised its "jamminess," while another enjoyed its "crushed red fruit." Not a single one noticed it was actually a white wine.

The second test Brochet conducted was even more damning. He took a middling Bordeaux and served it in two different bottles. One bottle was a fancy grand-cru. The other bottle was an ordinary vin du table. Despite the fact that they were actually being served the exact same wine, the experts gave the differently labeled bottles nearly opposite ratings. The grand cru was "agreeable, woody, complex, balanced and rounded," while the vin du table was "weak, short, light, flat and faulty". Forty experts said the wine with the fancy label was worth drinking, while only 12 said the cheap wine was.

I do however believe that some wines are so bad that even experts can tell they are not to good. Like this prison wine. Really, you should read this one.