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The purpose of this paper is to address the issue of objective knowledge operationalisation with specific focus on varying levels of scale items’ difficulty. The ultimate goal of the study was to develop a scale to measure objective wine knowledge, which would address the domain of wine knowledge and differentiate varying levels of consumer wine knowledge.

The process of items’ development was guided by recommendations suggested by DeVellis (2003) in his influential work on theory and application of scale development. Examination of items’ performance was conducted through a series of field tests with consumer samples (N = 756) in a US wine region. Item response theory (IRT) approach was applied for items’ testing. The developed items were analysed using the two-parameter logistic model in Mplus Version 5.

The study offers a 44-item test suitable for assessing wine knowledge across a broad spectrum of expertise. For example, if the goal is to assess wine knowledge differences among relatively knowledgeable respondents, a subset of more difficult items could be chosen. Alternatively, a test for novices could be constructed from easier scale’s items.

For researchers, the study offers conceptualisation of the wine knowledge domain, suggests a parsimonious instrument to measure the construct, offers a valid and reliable measure for use in testing theories of consumer knowledge and provides empirical evidence of the value and usefulness of the developed scale.

For professionals, the proposed test may be used to test consumer knowledge and to help assess a prospective employee’s general knowledge of wine. The test can also be given at hospitality programs, outreach and continuing education programs.

The current paper takes an alternative approach to classical test theory and offers an objective wine knowledge scale tested through IRT. This approach avoids shortcomings associated with classical measurement and offers an original scale that can discriminate among respondents with different levels of wine knowledge.

Tourist confidence plays an important role in people’s decision-making, including decisions related to consuming tourism products. However, little research has explored this concept in depth to provide proper guidance on its operation and measurement. This paper aims to explore the concept of tourist confidence, develop and test a measurement and test the effects of tourist confidence on people’s travel intentions at different periods of time.

This study used repeated cross-sectional data and collected responses from three waves of national surveys of U.S. residents in 2021.

The results revealed three underlying dimensions of tourist confidence: (1) confidence in tourism/hospitality service providers, (2) self-confidence in tourist competency and (3) confidence in travel safety. The validity and reliability of the instrument were deemed satisfactory. The results also indicate the positive associations between tourist confidence and people’s travel decisions.

This study developed a measurement that is specific to the domain of tourist confidence. The findings of this paper reveal the multidimensional nature of tourist confidence. When translated into practice, the findings of this study can help practitioners understand how to effectively enhance tourist confidence in challenging, difficult and uncertain times.

This paper aims to propose a personality-based approach to measure Millennial consumers’ wine evaluations. Past personality-based measures (brand personality, country personality and product personality) each presents their own issues when it comes to measuring wine perceptions, especially those of neophyte wine consumers. This paper proposes a new, holistic and tailored measure to gauge the personality dimensions Millennials perceive in wine.

Multiple studies were conducted in France. Items from former personality scales were combined and condensed. An exploratory factor analysis (n = 318) followed by a confirmatory factor analysis (n = 236) across wines from different regions were conducted. Predictive validity tests relating the dimensions of wine personality to key consumer outcomes were also conducted. Finally, face validity tests with real wines were conducted (n = 190).

The results suggest two dimensions of wine personality for Millennial consumers: a social and a philosophical dimension. The nine-trait structure is stable across origins and each dimension can be related to quality and value perceptions, attitudes and purchase intent. The findings suggest a new way for managers to gauge the way their wine offering is received by Millennial wine consumers.

The initial personality structure, uncovered across the multiple studies, suggests a parsimonious way to understand how an important wine segment, Millennials, perceives wines. The measure includes brand, product and origin perceptions and thus proposes a holistic way of understanding young consumers’ perception of wine personality.

The purpose of this study was to examine the loyalty of Japanese consumers to country-of-origin (COO) wine brands and how this affects purchasing behaviour.

A multi-dimensional COO brand loyalty scale was developed containing attitudinal (psychological) and behavioural loyalty dimensions. A total of 173 responses were collected using a structured self-administered questionnaire in the Japanese language.

Japanese wine consumers have moderate levels of COO brand loyalty, with high levels of satisfaction, moderate-high levels of inertia and price sensitivity and moderate levels of word-of-mouth, emotional attachment, commitment and purchase intent. Furthermore, 46 per cent of respondents exhibited true COO brand loyalty. The conceptual definition of COO wine brand loyalty proved to be sound with a high level of measurement scale reliability (a = 0.884).

The findings provide insights into the Japanese wine market and the nature of Japanese wine consumer behaviour. Wine exporters should focus greater marketing efforts on Japanese women, including more wine-specific education.

It is the first study to develop a multi-dimensional COO wine brand loyalty scale that includes psychological (cognitive, conative and affective attitudinal components) and behavioural loyalty dimensions for the Japanese wine market.

This paper aims to measure the role of involvement, destination emotions and place attachment in the behavioural intentions of wine tourists when visiting Porto wine cellars.

An interceptive survey was conducted with wine tourists during their visits to four Porto wine cellars. A convenience sample of 918 international visitors was obtained. A structural equation model using partial least squares analysis was used to test the hypothesis and the validity of the constructs and model.

The structural model results indicated that wine tourists’ personal involvement and their wine involvement have a significant and direct influence on destination emotions and place attachment in Porto wine cellars during the visits, which determines their future behavioural intentions.

The generalizability of the results may be limited owing to the sample and the data collection method and the short time frame of the data gathering.

There is a growing potential for researchers and managers to achieve benefits from the proposed model that will support the efforts for wine tourism theory and practice, such as brand positioning strategies and formulation of sharper marketing strategies.

This is the first study to demonstrate the combined use of personal and wine involvement on destination emotions along with place attachment in a wine tourist behaviour context. This approach extends the scope into a wine tourism context because the combination of these three constructs has never been held in the area of wine tourism destinations.

The importance of the wine involvement construct in explaining consumers’ wine consumption behaviour is widely acknowledged in the literature, as is the social nature of dining out with others. Yet, there is a paucity of research examining the relationships between how this construct interacts with dining group dynamics and wine consumption behavioural aspects in the restaurant environment. This study aims to investigate these aspects in US restaurants.

Utilising an online survey that yielded a sample of 513 respondents from across the USA who frequented all the recognised restaurant categories, respondents are segmented into low and high wine involvement categories using a reliable wine involvement scale. The authors examine differences between various dining group dynamics, dining group composition, main choice factors when ordering wine and method of ordering wine in US restaurants.

The authors find that diners’ level of involvement with wine provides sharp insights into several significant differences between involvement and dining group dynamics, group composition, choice factors when ordering wine and method of ordering wine in restaurants. High involvement diners dine out in larger groups, order more wine, spend more money on wine, are more often the main decision-maker ordering wine for the dining group and use wine menus and wall board displays more often when ordering than low involvement diners. They are also more discerning about the taste of wine, grape variety and wine style in terms of choice factors when ordering.

The nature and dynamics of dining groups are aspects that have profound implications, in various ways, for the restaurant industry. The level of involvement diners have with wine is a strong predictor of various outcomes in terms of dining group behavioural aspects regarding wine. Wine-related restaurant category-specific profile descriptions, such as those developed in this study, can be helpful for restaurants when creating business strategies.

The authors make a substantive contribution by being the first study to examine the relationships between dining group dynamics, dining group composition and behavioural aspects concerning wine consumption and involvement in the restaurant environment. The authors then map this information to derive wine-related profile descriptions for all US restaurant categories.

The purpose of the study was to devise an instrument, labelled the Fine Wine Instrument (FWI), to measure the fine wine behaviour of respondents and then use that base to segment the consumer sample. The behaviour of those respondents who scored highly on the FWI was examined in detail.

An online survey collected quantitative information from a convenience sample of Australian wine consumers (n = 1,017). Using the FWI as the segmentation base, cluster analysis identified three segments of consumers, denoted “Wine Enthusiasts”, “Aspirants” and “No Frills” wine drinkers, and their respective wine-related behaviours were examined.

The Wine Enthusiasts’ segment consumed more wine, spent more money on wine and were more knowledgeable about wine than the other two segments. The demographics of the Wine Enthusiasts’ segment indicated that the members were not consistent with the conventional view of wine connoisseurs, as many were under the age of 35. Their lifetime value to the wine industry was highlighted along with potential targeting strategies. Some structural elements of the Australian domestic wine market were also noted.

A segmentation base of a wine market is presented, which the authors argue provides a more sophisticated analysis than other commonly used segmentation bases.

This study was the first to segment the Australian market using the recently developed FWI. The study provides the latest information on this market and deeper consumer insights that may permit better business-to-consumer engagement.

This article aims to empirically test the terroir concept and tackles the issues of origin, typicity and legality. Whilst this has previously been examined at a theoretical level, the research uses a study of producer and consumer perceptions to examine the multidimensional nature of terroir and its relationship with authenticity.

A preliminary list of terroir items was aggregated from the literature and placed in an online questionnaire that was distributed to an industry sample and then to a consumer panel in France. Quality perceptions, anticipated satisfaction and purchase intent of terroir products were also included. Exploratory and confirmatory analyses were conducted, as were linear regressions between uncovered dimensions and the dependent variables.

The results show that the terroir concept comprises three dimensions that relate to authenticity: product, internalised and institutional authenticity. All three dimensions are positively correlated. Each of these dimensions can be related to satisfaction, quality perceptions and purchase intent, although the intensity and valence will depend on the relationship of the respondent to wine.

Prior to this research, there were no empirical results to support the multidimensional nature of terroir. As well, the distinct relationship between terroir and types of authenticity is defined.

The purpose of this study is to measure the product involvement of wine buyers and to examine relationships with anticipated consumption situations, places and occasions combined with the buyer’s importance of various extrinsic product attributes.

A survey is conducted with 147 wine buyers using structured self-administered questionnaires in a central city retail location in Australia.

There are no significant relationships between consumers’ involvement with wine products and what occasion or constellation of persons is anticipated when purchasing wine in a retail store. From a consumption situation perspective, both high- and low-involved buyers primarily anticipate consuming their wine together with other persons, mainly with food. High-involved wine consumers tend to consume their wine alone compared to low-involved consumers who are more likely to buy wine for other persons than for themselves. Regarding the product attributes that play an important role in retailing, this study finds that the importance of grape variety, the origin of the wine, the brand, the vintage, awards/medals and the product design increases with growing involvement in wine. The age of the buyer/consumer and the envisaged consumption occasion also affect the importance of various product attributes. We also find that wine buyers would spend on average over $15 more per unit when the wine is not bought for their personal consumption (e.g. gift).

This study is of value to academic researchers, the wine industry in general and wine retailers in specific as it offers new insights on the role of product involvement and anticipated consumption situations when buying a product and their effects on the importance of product attributes.