This last article, demystifying wine complexity, relates how your ability to identify a complex wine depends on your knowledge and sensory skills.
Let's complete our review on what a complex wine is with new data.
But first, let’s recap what you’ve learned.
You discovered an inconsistency in the way professionals, scientists, and wine enthusiasts define a complex wine. It could be:
I went back to the published research on the topic and shared two studies (1,2):
Representation of complexity in wine: Influence of expertise. By Wendy V. Parr and colleagues, published in 2011. [Here's the link to my review]
You've learned that:
Today we address this question:
Does our wine knowledge influence how we perceive wine complexity with our senses?
To help me answer this question, I turned to a 2015 study conducted by Dr. Parr and colleagues (3).
This project was a collaboration with a French research institute and was conducted in France.
The style chosen was Sauvignon blanc from New Zealand, a kind of wine not widely known in France.
Three groups of wine tasters participated in this study
Researchers invited these 87 wine tasters to come twice a week apart and assess 13 wines.
These wines came from an experiment aiming at comparing different production methods of Sauvignon blanc wines in New Zealand.
During the first tasting session, half of the participants evaluated the 13 wines and grouped wine samples they perceived to be similar. This task helps assessed participants to perceive differences among the 13 wines.
The other half evaluated the 13 wines with a complexity questionnaire developed by the French researchers. They rated each wine on 8 attributes:
Participants performed the other task the following week. By the end of week 2, everyone had completed the complexity questionnaire for each wine and the sorting task.
The three groups found the same qualitative differences among the 13 wines using the 8 complexity attributes.
But, how significant these differences were, varied depending on wine expertise.
Based on this study, yes.
Experience and technical expertise make you explain perceived complexity by the number of different flavors you perceive and how they blend (harmony).
Regular wine consumers define complexity based on the strength and persistence of the flavors they experience.
This explanation goes along with how regular consumers described wine complexity in the 2011 study: it was all about the sensory experience.
These results also concur with the 2021 study on Madeira wines. Both depth and length of sensory perceptions defined perceived Madeira wine complexity.
With experience, we start to understand how flavor harmony and balance are essential in our wine appreciation. I'm not sure we need extensive technical wine education to reach that level of appreciation. We sure need more tasting experiences with well-blended wine flavors and unbalanced wines.
Indeed, depending on where you are in your wine education journey, you’ll experience a complex wine as having:
1- Qian Janice Wang, Tadas Niaura, Kevin Kantono, How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices, Food Quality and Preference, Volume 92, 2021, Pages 104230.
2- W.V. Parr, M. Mouret, S. Blackmore, T. Pelquest-Hunt, I. Urdapilleta, Representation of complexity in wine: Influence of expertise, Food Quality and Preference, Volume 22, Issue 7,
2011, Pages 647-660.
3- Schlich, P., Medel Maraboli, M., Urbano, C. and Parr, W. (2015), Perceived complexity in wine. Australian Journal of Grape and Wine Research, Volume 21, 2015, Pages 168-178.
Categories: wine aroma, Tasting education, Wine Language
Principal, Blog author, and Wine Tasting Coach
Internationally renowned wine sensory scientist, Isabelle demystifies wine tasting and helps serious wine lovers sharpen their tasting skills and tasting notes in a supportive community.
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