A recent report by Dr. Liz Thach (Professor of Management and Wine Business, Sonoma State University) suggests that the most important criterion in selecting a wine is having tasted it before, while the least important aspect is an alcohol level that is below 13%. What is interesting about these criteria is that they are almost universally consistent across the globe.
The study was done by universities in Australia, Brazil, China, France, Germany, Israel, Italy, New Zealand, United Kingdom and the United States, and was funded by the Grape and Wine Research Development Corporation (GWRDC) of Australia.
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