In recent weeks, we wandered into a discussion about something that is completely changing the way we think of wine, including how we taste it and draw conclusions that are hopefully more accurate than ever before. In this three-part series, Grape Encounters will focus on the remarkable work being done by Tastry Laboratories in San Luis Obispo, California. What Tastry is doing is nothing short of remarkable. Tastry scientists have taught computers how to taste wine using artificial intelligence, and it’s a game-changer for winemakers around the world.
In part 2 of 3, we put this new technology to the test by using it to analyze three wines produced by Vinum Hadrianum in Abruzzo, Italy. We chose these wines because they are the product of a project that David is helping introduce to the wine-loving world. These wines are so remarkably unusual that we couldn’t wait to see what the Tastry computer comes up with.
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