Can having tasting notes touting your Gewürztraminer's "notes of peach and lychee" actually hurt rather than help a winery's tasting room sales? An article in phys.org that's mainly concerned with the link between customer service and sales, reveals a study published in the International Journal of Wine Business Research suggests there is a possibility those sensory descriptions of wine do more harm than good. Enology Professor Anna Katharine Mansfield, who co-authored the study, said about the impact of written wine descriptions in tasting rooms: "They may even frustrate the novice wine tasters, by setting up sensory expectations that are not met."
As in, "I am not tasting/smelling lychee and I don't even know what a lychee is! WHY CAN'T I FIND THE LYCHEE? WHY?!?" (Note: melodramatic rendering.)
Do you find tasting notes helpful or are they sometimes frustrating with their laundry list of descriptors?
Read more at: http://phys.org/news/2014-03-key-winery-sales.html#jCp