Computers, Science, Wine and You
I saw this story last week, but I wasn’t motivated to post about it here. There is a company, Enologix, that basically has been doing the same thing for a long time.
What I find interesting is the take on this story that Non Wine Geeks (but geeks nonetheless) have on this subject.
When wine is broken down to complete science, everyone following hard and fast rules, will the finished product be devoid of diversity, a scientific clone? To some degree, this has already happened with the under $10 category. Many of these wines are made the exact same way and taste almost the same. But also at the high end this appears to be happening. How many high end Napa Valley wines have you had that tasted amazingly similar to each other?
This is the important place at which terrior steps in. The regionally diverse characteristics of land, climate, and weather will usually come through in your glass, regardless of how much science plays with the formula. The big problem to me seems that once you’re in a region, how much diversity will science take out? Even for tweaners (everyday affordable wines), the line between science and nature should be drawn somewhere.
Read [CNN]
