The study aimed to examine differences in preference among groups of subjects with different levels of wine knowledge and sensory expertise, considering the sensory expertise as the ability to discriminate among different aromas, to recognise different aromas by cued recall and to describe a wine aroma by free recall. Twelve red wines, made by eight different wineries, were selected for the experiment. Fiftyseven subjects were recruited nearby the campus of California University to join the study. Six wines were presented to each subject during two different tasting sessions in coded, clear wine glasses in semi private booths. Subject were asked to rate their liking in a pre defined order and to rinse with water between samples. Each wine was scored on a separate sheet and subjects were instructed not to look at their previous scores. Wine liking was rated using a 9-point hedonic scale anchored at the end points with the terms “like extremely” and “dislike extremely”. After each tasting session, tests were carried out to segment the subjects: a Wine Trivia Quiz to assess their wine knowledge and a Smell Association Test to assess their sensory expertise. Subjects were then segmented into groups based on their scores from the two tests both separately and combined. The combined scores gave the overall expertise of the subjects. Three groups were constructed by assigning approximately 25 pourcentage of subjects with lowest scores to one group, 50 pourcentage to a second group with medium scores and 25 pourcentage to a third group with high scores. The processing of the tasting session results pointed out that differences in liking were found for the wines. A very low correlation between sensory expertise and wine knowledge was found clearly indicating that the two types of expertise are different. For the segmentation based on the Smell Association Test, analysis of liking ratings pointed out a significant effect of groups, while ANOVA of liking ratings for the groups segmented according to the Wine Trivia Quiz showed a marginally significant effect of groups. These results suggested that sensory expertise had a larger effect on preference than wine knowledge. The segmentation of subjects based on the overall expertise pointed out no significant differences in liking rating among groups. (Original title: Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking of Red Wines) FG@2003_06 We advise to read the entire article.