Brochet, F. (2001). Chemical object representation in the field of consciousness. Application presented for the grand prix of the Académie Amorim following work carried out towards a doctorate from the Faculty of Oenology, General Oenology Laboratory, 351 Cours de la Libération, 33405 Talence Cedex.Google Scholar

Goldstein, R., Almenberg, J., Dreber, A., Emerson, J., Herschkowitsch, A. and Katz, J. (2008). Do more expensive wines taste better? Evidence from a large sample of blind tastings. Journal of Wine Economics, 3(1), 1–9.Google Scholar

Gordon, J. (2008). Blind-tasting Napa Cabernet, er Syrah. Wine Enthusiast (online), February 25.Google Scholar

Hodgson, R.T. (2008). An examination of judge reliability at a major U.S. wine competition. Journal of Wine Economics, 3(2), 105–113.Google Scholar

Plassmann, H., O'Doherty, J., Shiv, B. and Rangel, A. (2008). Marketing actions can modulate neural representations of experienced pleasantness. Proceedings of the National Academy of Sciences of the United States of America, 105(3), 1050–1054.CrossRefGoogle ScholarPubMed

Robinson, J. (1999). The Oxford Companion to Wine. 2nd ed., New York: Oxford University Press.Google Scholar

Wilson, T.D. and Schooler, J.W. (1990). Thinking too much: introspection can reduce the quality of preferences and decisions. Journal of Personality and Social Psychology, 60(2), 181–192.CrossRefGoogle Scholar