The best way to market fine wine: Teach and learn or wine and dine?

Public release date: 22-Nov-2011
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Contact: Ashley Loar
ashley.loar@sagepub.com
805-410-7111
SAGE Publications

Los Angeles, CA (November 22, 2011)) According to new research, wine promoters may want to spend more money on brochures and flyers and less money on wine tastings as they market to novice wine drinkers. A recent study published in Cornell Hospitality Quarterly (a SAGE journal) finds that without teaching about the background and process of wine production, new wine drinkers can be more easily influenced by advertising to make their purchases than their experienced counterparts.

Authors Kathryn A. LaTour, Michael S. LaTour, and Andrew H. Feinstein wrote that while the sensory approach used by most wine restaurateurs and marketers to promote expensive wines are beneficial for expert wine drinkers, new wine drinkers can be easily swayed by competing marketing material that can overwhelm their own personal preferences despite having tasted a different wine. To combat this problem, the authors suggest that wine producers combine the experience of tasting their wines with background material that guides the learning process in a creative way.

"As the consumers acquire experience in a product category, they acquire knowledge that allows them to categorize marketing communications (such as 'this does or does not describe the product')," the authors wrote. "That information can be used to strengthen their judgments and to shape their expectations for future product encounters."

The authors conducted two experiments in which they tested a total of 375 participants with varying levels of wine expertise. They concluded that novice wine consumers were able to create a stronger memory of their wine tasting experience if they better understood the background of the product.

"Additional learning steps for novices have to be taken even when the quality to the trained palate and nose is unmistakable," wrote the authors. "This is not to say that the 'mystery' and 'romance' for higher end wines is a thing of the past. To be swept off one's feet requires 'cultivation.'"

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The article "The Effects of Perceptual and Conceptual Training on Novice Wine Drinkers' Development" in Cornell Hospitality Quarterly is available free for a limited time at: http://cqx.sagepub.com/content/early/2011/09/30/1938965511420695.full.pdf+html

Cornell Hospitality Quarterly (CHQ), peer-reviewed and published quarterly, focuses on publishing scholarly research that provides timely and actionable prescription for hospitality management practice and research. Written by academics as well as industry leaders, the articles help readers keep up-to-date on the latest research findings and insights in order to improve business practices and to stay informed about successful business strategies. http://cqx.sagepub.com/ The Center for Hospitality Research (CHR) is the leading source for quality research on and for the hospitality industry. It creates new knowledge and shares that knowledge to power hospitality forward. At roundtables and other meetings, Hotel School faculty, corporate partners, and other industry leaders collaborate to frame timely issues and understand important topics. http://www.hotelschool.cornell.edu/research/chr/

SAGE is a leading international publisher of journals, books, and electronic media for academic, educational, and professional markets. Since 1965, SAGE has helped inform and educate a global community of scholars, practitioners, researchers, and students spanning a wide range of subject areas including business, humanities, social sciences, and science, technology, and medicine. An independent company, SAGE has principal offices in Los Angeles, London, New Delhi, Singapore and Washington DC. www.sagepublications.com

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Public release date: 22-Nov-2011
[ | E-mail | Share ]

Contact: Ashley Loar
ashley.loar@sagepub.com
805-410-7111
SAGE Publications

Los Angeles, CA (November 22, 2011)) According to new research, wine promoters may want to spend more money on brochures and flyers and less money on wine tastings as they market to novice wine drinkers. A recent study published in Cornell Hospitality Quarterly (a SAGE journal) finds that without teaching about the background and process of wine production, new wine drinkers can be more easily influenced by advertising to make their purchases than their experienced counterparts.

Authors Kathryn A. LaTour, Michael S. LaTour, and Andrew H. Feinstein wrote that while the sensory approach used by most wine restaurateurs and marketers to promote expensive wines are beneficial for expert wine drinkers, new wine drinkers can be easily swayed by competing marketing material that can overwhelm their own personal preferences despite having tasted a different wine. To combat this problem, the authors suggest that wine producers combine the experience of tasting their wines with background material that guides the learning process in a creative way.

"As the consumers acquire experience in a product category, they acquire knowledge that allows them to categorize marketing communications (such as 'this does or does not describe the product')," the authors wrote. "That information can be used to strengthen their judgments and to shape their expectations for future product encounters."

The authors conducted two experiments in which they tested a total of 375 participants with varying levels of wine expertise. They concluded that novice wine consumers were able to create a stronger memory of their wine tasting experience if they better understood the background of the product.

"Additional learning steps for novices have to be taken even when the quality to the trained palate and nose is unmistakable," wrote the authors. "This is not to say that the 'mystery' and 'romance' for higher end wines is a thing of the past. To be swept off one's feet requires 'cultivation.'"

###

The article "The Effects of Perceptual and Conceptual Training on Novice Wine Drinkers' Development" in Cornell Hospitality Quarterly is available free for a limited time at: http://cqx.sagepub.com/content/early/2011/09/30/1938965511420695.full.pdf+html

Cornell Hospitality Quarterly (CHQ), peer-reviewed and published quarterly, focuses on publishing scholarly research that provides timely and actionable prescription for hospitality management practice and research. Written by academics as well as industry leaders, the articles help readers keep up-to-date on the latest research findings and insights in order to improve business practices and to stay informed about successful business strategies. http://cqx.sagepub.com/ The Center for Hospitality Research (CHR) is the leading source for quality research on and for the hospitality industry. It creates new knowledge and shares that knowledge to power hospitality forward. At roundtables and other meetings, Hotel School faculty, corporate partners, and other industry leaders collaborate to frame timely issues and understand important topics. http://www.hotelschool.cornell.edu/research/chr/

SAGE is a leading international publisher of journals, books, and electronic media for academic, educational, and professional markets. Since 1965, SAGE has helped inform and educate a global community of scholars, practitioners, researchers, and students spanning a wide range of subject areas including business, humanities, social sciences, and science, technology, and medicine. An independent company, SAGE has principal offices in Los Angeles, London, New Delhi, Singapore and Washington DC. www.sagepublications.com

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AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.

Source: http://www.eurekalert.org/pub_releases/2011-11/sp-tbw112211.php

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