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Chianti for extroverts and shiraz for 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 base our decision on the price tag.

But what’s in our glasses might reveal more about us than we think – because the kind of wine we like to drink can be influenced by our personality.

Italian researchers found that extroverts prefer more acidic wines — such as champagne or Chianti — while agreeable people enjoy a “complex bouquet” with a high alcohol content, such as a California cabernet.

Emotionally stable drinkers enjoy full-bodied red wines such as shiraz or cabernet sauvignon. Meanwhile, those who are open-minded may prefer a tannin drink with a “lingering” taste or smell that lingers after they swallow it.

Emotionally stable drinkers enjoy full-bodied red wines such as shiraz or cabernet sauvignon

Italian researchers found that extroverts prefer more acidic wines, such as champagne or chianti

Italian researchers found that extroverts prefer more acidic wines, such as champagne or chianti

The study, from the University of Verona and the University of Macerata, looked at nearly 1,200 people between the ages of 18 and 87.

Participants’ personalities were assessed using a psychological questionnaire measuring the “Big Five” traits: agreeableness, conscientiousness, extroversion, neuroticism, and openness.

They were also asked to specify their favorite wines, in response to the question ‘Which wines do you like best? Make a list of the wines you like and buy.’ Using official ratings of the 258 wines listed by the participants, the researchers—two of whom were sommeliers—created “sensory profiles” of each wine.

These profiles looked at factors such as acidity, sweetness and minerality, as well as the body and tannin content of each wine.

While the research team found several links between personality traits and wine types, people who were described as highly conscientious did not appear to be attracted to any particular type.

The findings were published in the journal Food Quality and Preference.

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