*2.2. Stimulus*

A descriptive panel (*N* = 8) from The University of Melbourne was used to select the Cabernet Sauvignon wine for this study. Six red wines were classified as high, medium, and low according to their average quality scores (100 points). A medium-quality (*score* = 76.25) Cabernet Sauvignon wine (Phoenix, Penley Estate, Coonawarra, SA, Australia) was used as the product stimulus for this experiment. Only one medium-quality red wine was selected because the focus of this experiment was to measure the effects of the context and environment on the taste perception of the wine. Bottles of 750 cc wines from the same batch were purchased from a local grocery store and kept at 16 ◦C. Five hours before the sensory sessions, the bottles of wines were transferred to the tasting room to reach room temperature (25 ◦C). Wine bottles were wrapped with aluminum foil to hide any packaging cues that can bias the responses of participants. A total of 15 mL of wine was poured in standard wine clear glasses (international standard wine tasting glasses, Luigi Bormioli International Organization for Standardization (ISO) wine tasting glasses with a rim diameter of 46 mm, height of 155 mm, and a total volume of 215 mL). For each environment, participants received two wine samples with different three-digit random codes from the same bottle (duplicates). This was done to avoid positional biases, logical errors, and pattern effects that can lead to guessing the nature of the samples. The purpose of this test was to measure the effect of the context and environment on consumers' responses having samples with the same taste.
