This study aims to describe South African consumers’ wine risk perception on varietal level with recommendations for Chenin blanc.
An exploratory mixed methods approach was followed where qualitative data were used to develop the questionnaire. Quantitative data were collected from 2,051 respondents using an online survey. ANOVA and Fischer least significance difference tests were used to indicate statistical significance.
Significant perceived risks (PRs) associated with Chenin blanc across age and ethnic groups were functional, time and financial risks. Risk-reducing strategies (RRS) in the white wine category were favourite brands and a trusted store, while Sauvignon blanc was also described as an RRS. Recommended Chenin blanc RRS include tastings and events with food.
Measurement of PR remains challenging. This research approach can be reproduced and/or adapted to investigate other struggling varietals and/or regions-of-origin. The convenience sample limits generalisability.
Segments were identified to develop new markets for Chenin blanc. RRS emphasise the importance of real sensory experience rather than media exposure to build knowledge and familiarity.
This study is a pioneering endeavour in terms of using an exploratory mixed methods research approach to investigate and describe risk perception of a specific wine varietal. Recommendations, with implications for strategic marketing decisions, are made for South African Chenin blanc.
National Research Foundation (NRF), Technology and Human Resources Industry Programme (THRIP), Winetech, Department Science and Technology (DST), Institute for Wine Biotechnology (IWBT), Stellenbosch University and Chenin blanc Association (CBA) support is acknowledged. Financial support by Winetech; NRF PhD bursary for N van der Colff, Thrip grant and DST funding for programme leader H Nieuwoudt.
Van der Colff, N., Pentz, C. and Nieuwoudt, H. (2019), "A varietal-specific approach to investigate wine risk perception in South Africa: Recommendations for Chenin blanc", International Journal of Wine Business Research, Vol. 31 No. 4, pp. 640-659. https://doi.org/10.1108/IJWBR-06-2018-0023
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