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Les expertises dans le domaine du vin : cas du concept de vin de garde

Abstract : This work aimed to investigate different types of knowledge and skills involved in wine expertise. This work is based on the “vin de garde” concept, we first broadened the study of this concept, and we identified gustatory (astringency and acidity) and olfactory (woody, burnt, vanilla and prune notes) clues used by wine professionals from Bourgogne to judge the aging potential of red wines from Bourgogne. The expertise is investigated through two studies. In the first study, we examined if the environment in which professionals practise leads to specific perceptive skills and conceptual knowledge regarding wines with an aging potential. We showed that overall professionals from Bourgogne and Bordelais are in agreement to categorize wines from Bourgogne and Bordeaux in “vin de garde” and “vin de non garde”. However, their judgements regarding aging potential seem more consensual for wines from their own area compared to wines from the other area. This could indicate that familiarity is involved in aging potential judgments. In the second study, we examined how perceptive skills, conceptual knowledge, lexical content and knowledge status are combined for wine professionals, oenophiles, wine consumers, and panelists trained to describe wines. We showed that these different aspects are combined according to the type of expertise: oenophiles use a conventional and normative discourse like professionals, panelists use a lexicon similar to professionals, but oenophiles and panelists are similar to consumers when perceptive skills and conceptual knowledge in reference to wine with an aging potential are required. Professionals and oenophiles consider themselves as belonging to a community with shared knowledge and representations. Their knowledge is also more certain than that of panelists and consumers. An interesting aspect for the study of expertise emerges: the shared and sure status of knowledge.
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Jennifer Langlois. Les expertises dans le domaine du vin : cas du concept de vin de garde. Alimentation et Nutrition. Université de Bourgogne, 2010. Français. ⟨NNT : 2010DIJOS017⟩. ⟨tel-00575629⟩

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