White Zinfandel is down, Pino Noir sales are up. This dictates a change in the average wine consumer. In fact, it might be fair to say that there is a renaissance happening in food and wine right now. Regular folks are becoming more interested in wine as a cultural artifact rather than an alternative to beer. But there’s one problem:
There are dozens of attributes one would associate to defining a wine. tannin¬† levels, sweetness, acidity, fragrance, terroir, etc. At the moment, considering one hasn’t yet tasted that particular bottle of wine, the only information available about what its flavor profile is, would be on the back of the bottle, which doesnt really cover any specifics, In fact it reads more like a romanticized sales pitch than a description of the wine. The only ulterior method of getting information about a wine is talking to someone at a specialty wine store where you would still be depending on that persons palate, as well as being subjected to the price of a specialty wine store.This project develops a visual system that identifies the specific flavor profile for a wine through a printed shape based on ten factors established by the WSET Systematic Approach to Tasting Wine. Intended among other applications to be utilized in a retail environment, this system includes tags that display each flavor, score cards for tastings and pairing events, a web application that utilizes the system for finding wines that fit a specific flavor criteria, and a supplementary booklet explaining the system as well as fundamentals of flavor and wine.


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