A dataset on the sensory and affective perception of Bordeaux and Rioja red wines collected from French and Spanish consumers at home and international wine students in the lab

This article describes a dataset providing temporal sensory descriptions and affective answers for red wines: two Bor-deaux and two Riojas. The wines were tasted at home by French (FR, n = 106) and Spanish (SP, n = 98) consumers and in the lab by wine students (WC, n = 47). Standardized infor-mation was displayed on the samples (country and region of origin, name, producer, vintage, alcohol content). The FR and SP panels were split into three groups, the first having no rating information, the second having expert rating in-formation (based on Wine Advocate ratings), and the third having consumer rating information (based on online Vivino reviews). The participants first rated their expected lik-ing for the four wines. Then, for each wine sample, they had (in order) to taste the sample while being video recorded, rate their liking, temporally describe the sequence of sensations they perceived using Free-Comment Attack -Evolution-Finish, answer several questions about familiar-ity and quality perception, and declare their willingness to pay (reserve price). Then, they had to rank the four wines according to their quality. General questions about wine involvement, subjective wine knowledge, valuation be-haviour, purchasing, and consumption patterns were asked. Finally, an auction was resolved: participants declaring a reserve price greater than the drawn price won a bot-tle. The data were used to assess the influence of cul-ture and expertise on temporal sensory evaluations in an article entitled "Using Free-Comment to investigate ex-pertise and cultural differences in wine sensory descrip-tion". The data can be reused by researchers interested in studying the impact of external information on preferences and choices or investigating the sensory drivers of liking.(c) 2023 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ )