Chianti for the extroverted and Shiraz for the emotionally stable… What your choice of wine says about you
Vino veritas: Chianti for the extroverts and a shiraz for the emotionally stable… What your choice of wine says about you
When choosing a bottle of wine, many of us may find our decision made by price.
But what’s inside our glasses could reveal more about us than we think, since the type of wine we like to drink could be influenced by our personality.
The Italian researchers found that extroverts tend to prefer more acidic wines, such as champagne or chianti, while agreeable people enjoy a “complex bouquet” with a high alcohol content, such as a Californian cabernet.
Emotionally stable drinkers enjoy full-bodied reds like Shiraz or Cabernet Sauvignon. Meanwhile, those who are open-minded may prefer a tannic drink with a ‘lingering’ taste or smell that lingers long after it’s been swallowed.
Emotionally stable drinkers enjoy full-bodied reds like Shiraz or Cabernet Sauvignon.
Italian researchers found that extroverts tend to prefer more acidic wines, such as champagne or chianti.
The study, from the University of Verona and the University of Macerata, looked at almost 1,200 people between the ages of 18 and 87.
The personality of the participants was assessed using a psychological questionnaire that measured the characteristics of the ‘Big Five’: agreeableness, conscientiousness, extroversion, neuroticism and openness.
They were also asked to specify their favorite wines, answering the question: ‘Which wines do you like best? Please list the wines you like and buy.’ Using official reviews of the 258 wines listed by the participants, the researchers (two of whom were sommeliers) created “sensory profiles” of each.
These profiles looked at factors such as acidity, sweetness and minerality, as well as the body and tannin level of each wine.
Although the research team found several links between personality traits and types of wine, people described as highly conscientious did not seem to be drawn to any particular type.
The findings were published in the journal Food Quality and Preference.