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More on wine and charlatans
Oct 25, 2007
A Cornell study suggests that "the apparent origin of [a] wine affects the perception of a restaurant's food and even the probability that the customer will return":
The experiment, conducted by Cornell professors Brian Wansink and Collin Payne, was fairly simple. A group of diners in an Illinois restaurant were served a free glass of Cabernet Sauvignon with the same fixed-price French dinner. All were told the wine came from Noah’s Winery (a non-existent brand), but half were told the origin was California and the other half North Dakota. In fact, all of the wine was “Two Buck Chuck,” a very inexpensive but brisk-selling wine from Charles Shaw Wines. Predictably, the “California” wine was rated as being better than the “North Dakota” wine.
Here’s the interesting part, though: the diners who received the free glass of California wine also rated the food higher, ate 11% more food, and were more likely to make a return reservation.
See also: Wine, charlatans, and good experience
May just be that I'm a noob when it comes to wine, but the stuff I bought for 10-20 euros while stationed in Germany from the locals was plenty good. Maybe it's going into it with certain expectations that create that effect.
Hmmm, winter is coming up. I should see if I can find a good white Gluehwein. That stuff is ten times better than hot cider when it's cold out.