In visualizing wine flavours and aromas, the benchmark for putting comprehension in two-dimensional form was definitely set and popularized by Professor Ann C. Noble at UC Davis, opening up the world of wine terminology and putting it into layman’s terms.
I give you The Aroma Wheel:
Now there have been many, ahem, ‘spins’ on the wheel (sorry). Most of them are fairly effective.
Coffee!
Whiskey!
Beer!
Fortune!
Ok, maybe that last one was a bit of a stretch…
Back on track:
Latest out of the gates to play around with the concept is…
Carl Tashian‘s Wine Flavour Visualization Wheel:
Slick, uh?
In his own words:
“What is the relationship between wine varieties and flavor components? This visualization attempts to show the strength of these relationships. I culled descriptive flavor words from over 5,000 published wine tasting notes written between 1995-2000 in a major Australian wine magazine. Written by Carl Tashian for Visualizing the Five Senses, a class at ITP @ NYU.”
It’s pretty cool and interactive, you can play around with the thing right here…
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One Response:
November 5th, 2009 at 4:42 pm
Great imagery.
Kind of interesting how Pinot Noir seems to have the boldest emphasis on “Tannins” out of any of them. I wonder if he scanned the notes and the word tannins was just included in the most tasting notes regardless of whether it was prefaced with “soft” or “low.”