U.S. patent application number 11/468957 was filed with the patent office on 2007-05-10 for methods and apparatus for classifying and selecting wine.
Invention is credited to Douglass W. Tomlinson.
Application Number | 20070104832 11/468957 |
Document ID | / |
Family ID | 37086022 |
Filed Date | 2007-05-10 |
United States Patent
Application |
20070104832 |
Kind Code |
A1 |
Tomlinson; Douglass W. |
May 10, 2007 |
METHODS AND APPARATUS FOR CLASSIFYING AND SELECTING WINE
Abstract
Apparatus and methods are provided for classifying wine in terms
of fruit and non-fruit flavors. A first scale is provided for
scoring wine in terms of fruit flavor, and a second scale is
provided for scoring wine in terms of non-fruit flavor. The first
and second scales may be displayed in a two-dimensional chart, and
the fruit and non-fruit scores of particular wines may be displayed
on the chart to visually communicate wine flavor information.
Inventors: |
Tomlinson; Douglass W.; (San
Francisco, CA) |
Correspondence
Address: |
LAW OFFICE OF JAMES TROSINO
92 NATOMA STREET, SUITE 211
SAN FRANCISCO
CA
94105
US
|
Family ID: |
37086022 |
Appl. No.: |
11/468957 |
Filed: |
August 31, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11190734 |
Jul 27, 2005 |
7124035 |
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11468957 |
Aug 31, 2006 |
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Current U.S.
Class: |
426/15 |
Current CPC
Class: |
G06Q 30/02 20130101 |
Class at
Publication: |
426/015 |
International
Class: |
C12G 1/00 20060101
C12G001/00 |
Claims
1. A method for characterizing a wine, the method comprising:
providing a first scale for scoring wine in terms of relative
levels of fruit flavor; providing a second scale for scoring wine
in terms of relative levels of non-fruit flavor; assigning the wine
a first score on the first scale; and assigning the wine a second
score on the second scale.
2. The method of claim 1, wherein the first scale comprises a third
score that corresponds to a relatively low level of fruit flavor,
and a fourth score that corresponds to a relatively high level of
fruit flavor.
3. The method of claim 2, wherein assigning the first score
comprises assigning the wine the first score between the third and
fourth scores.
4. The method of claim 1, wherein the second scale comprises a
fifth score that corresponds to a relatively low level of non-fruit
flavor, and a sixth score that corresponds to a relatively high
level of non-fruit flavor.
5. The method of claim 4, wherein assigning the second score
comprises assigning the wine the second score between the fifth and
sixth scores.
6. The method of claim 1, further comprising recording the first
and second scores.
7. The method of claim 6, wherein the wine comprises a non-flavor
characteristic, and the method further comprises recording the
non-flavor characteristic with the first and second scores.
8. The method of claim 1, further comprising visually communicating
the first and second scores.
9. A method for characterizing a first wine, the method comprising:
providing a chart comprising a first axis for scoring wine in terms
of relative levels of fruit flavor, and a second axis for scoring
wine in terms of relative levels of non-fruit flavor; dividing the
chart into a plurality of regions, each region corresponding to a
unique combination of relative levels of fruit and non-fruit
flavors; and assigning the first wine to a first one of the
regions.
10. The method of claim 9, wherein the plurality of regions
comprise a first region that corresponds to a relatively low level
of fruit flavor and a relatively low level of non-fruit flavor, a
second region that corresponds to a relatively low level of fruit
flavor and a relatively high level of non-fruit flavor, a third
region that corresponds to a relatively high level of fruit flavor
and a relatively low level of non-fruit flavor, and a fourth region
that corresponds to a relatively high level of fruit flavor and a
relatively high level of non-fruit flavor.
11. The method of claim 9, wherein the first and second axes divide
the cart into four quadrants, and the plurality of regions comprise
a region that overlaps a plurality of the quadrants.
12. The method of claim 9, further comprising assigning a second
wine to a second one of the regions based on the fruit and
non-fruit flavors of the second wine relative to the fruit and
non-fruit flavors of the first wine.
13. The method of claim 12, wherein the first one of the regions
and the second one of the regions are the same region.
14. The method of claim 12, wherein the first one of the regions
and the second one of the regions are different regions.
15. Apparatus for characterizing wine, the apparatus comprising: a
processor; a memory device operatively coupled to the processor,
the memory device storing a software program structured to cause
the processor to: display a chart comprising a first axis for
scoring wine in terms of relative levels of fruit flavor, and a
second axis for scoring wine in terms of relative levels of
non-fruit flavor; receive a first score for a first wine on the
first scale and a second score for the first wine on the second
scale; associate a first reference mark with the first wine; and
plot the first reference mark on the chart based on the first and
second scores.
16. The apparatus of claim 15, wherein the first reference mark
comprises a first characteristic uniquely associated with the first
wine.
17. The apparatus of claim 15, wherein the first reference mark
comprises a second characteristic that may be used to communicate
non-flavor information about the first wine.
18. The apparatus of claim 17, wherein the non-flavor information
comprises any one of color, vintage, growing region, grape variety,
price, quality or vintner.
19. The apparatus of claim 15, wherein the software program is
further structured to cause the processor to: receive a plurality
of first scores on the first scale for a plurality of wines, and a
plurality of second scores on the second scale for the plurality of
wines; associate a second reference mark with the plurality of
wines; and plot the second reference mark on the chart based on the
plurality of first scores and the plurality of second scores.
20. The apparatus of claim 19, wherein the plurality of wines
comprise a category of wine.
Description
REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 11/190,734, now U.S. Pat. No. ______.
BACKGROUND
[0002] In recent years, the accessibility of wine has increased
tremendously. A consumer may now purchase wine not only at bars,
restaurants and wine stores, but also at many supermarkets,
warehouse stores, drug stores and convenience stores. In addition,
consumers with Internet access may now purchase wine from numerous
online wine merchants and wineries. In particular, the Internet has
enabled many small wineries to reach a potential market that might
otherwise be unavailable to the vintner.
[0003] Although wine is now widely available, many people find the
process of evaluating and selecting wine to be very intimidating.
Indeed, the sheer variety and number of available wines often can
seem overwhelming. To aid the wine selection process, some
consumers rely on objective factors to categorize wine. For
example, wine may be classified based on grape variety or variety
blend (e.g., Cabernet Sauvignon, Merlot, Syrah, etc.), growing
region or appellation (e.g., Napa Valley, Bordeaux, etc.), vintage
(e.g., 1999, 2000, etc.) or brand (e.g., Clos du Bois Cabernet
Sauvignon, Stag's Leap Cabernet Sauvignon, etc.). Although these
categories provide a way to describe wine, the categories are not
reliable predictors of wine flavor, and provide little guidance for
comparing flavor differences between wines. As such, a consumer can
only guess the wine flavor based on these categories.
[0004] To overcome the static nature of such classification
systems, several wine experts and wine magazines have developed
systems for categorizing wine based on other criteria. For example,
some wine critics, such as Robert Parker and Stephen Tanzer, have
developed ratings scales to classify wine. The ratings scales
typically use a 100-point scale to rate wine quality, with 50 being
the lowest and 100 being the highest assigned scores. Each wine is
assigned a score or a score range (e.g., 90-100) on the scale based
on any of a variety of factors, such as color, appearance, aroma,
bouquet and finish. Although such ratings are effective at
communicating information regarding overall wine quality, the
ratings are of little help in categorizing wine in terms of
flavor.
[0005] To overcome this limitation, wine scores are sometimes
accompanied by written descriptions of a wine's flavor. For
example, Wine Advocate, issue 156, page 19 describes one rated wine
as "a seriously-endowed smoky effort revealing hints of bacon fat,
black raspberries, espresso and vanillin from new oak casks. Dense
and full-bodied, with great purity, terrific texture, elevated
alcohol (not excessive), and moderate tannin in the long finish . .
. ." Although such summaries include lush descriptions that may
evoke vivid sensations, the reviews lack any clear or consistent
technique for defining or comparing wine flavors. Indeed, it may be
difficult for a consumer to compare one wine described as a
"seriously endowed smoky effort" with another wine having "a tight,
firm beam of mineral, pear and green apple fruit."
[0006] In an attempt to add some consistency to the process of
characterizing wine, some wine experts have proposed a uniform
vocabulary used to describe wine flavor. For example, Dr. Ann C.
Noble, of the University of California at Davis, developed a "wine
aroma wheel" that includes specific terms used to describe wine
flavors. The wine aroma wheel includes three concentric circular
wheels. The innermost wheel is subdivided into 12 pie-shaped slices
that describe generic wine flavors/aromas (e.g., "floral," "spicy,"
"fruity," "nutty"). The middle wheel is subdivided into 27
associated pie-shaped slices that further define the wine
flavors/aromas of the innermost wheel (e.g., "fruity" is further
subdivided into "citrus," "berry," "(tree) fruit," "(tropical)
fruit," "(dried) fruit" and "other"). Finally, the outer wheel is
subdivided into 87 associated pie-shaped slices that more
specifically define the wine flavors/aromas of the middle wheel
(e.g., "berry" is further defined as "black berry," "raspberry" and
"strawberry" and "black currant/cassis").
[0007] To describe the flavors or aromas of a particular wine, a
taster first selects one or more of the generic descriptors from
the inner wheel, and then further refines the description by
successively selecting associated descriptors from the other two
wheels. Thus, a particular wine may be described as
"skunk/sweaty/green beans/melon," "dusty/rubbery/burnt
match/strawberry jam/violet/soy sauce," or any other combination of
the specific descriptors of the outer wheel. Although the aroma
wheel provides a consistent vocabulary for describing wine flavor,
it fails to provide a simple, intuitive system for easily comparing
and evaluating wine flavor. Indeed, for many consumers, it may be a
bit unwieldy to compare three chardonnays, the first having a
"lemon/grapefruit/apple/orange blossom" flavor profile, the second
having a "hazelnut/oak/apricot/banana" flavor profile, and the
third having a "lemon/pear/butterscotch/vanilla" flavor
profile.
[0008] To simplify the wine classification process, some systems
characterize wine in terms of a relatively small number of flavor
categories. For example, Best Cellars, Inc. classifies wine in one
of eight "style categories" that include "fizzy," "fresh," "soft,"
"luscious," "juicy," "smooth," "big" and "sweet." Although such
categories may be used to provide very high-level classification of
wines, many wines may not easily fit into any of the eight
predefined categories. For example, "juicy" wines are defined as
"Light-bodied red wines. Fruity, upfront, instantly drinkable,"
whereas "smooth" wines are defined as "Medium-bodied red wines.
Velvety, graceful, deliciously refined." A typical Loire Valley
Cabernet Franc is a light-bodied red wine, but is often not
particularly fruity. A good Oregon Pinot Noir has strong, upfront
fruity flavors, but also is medium-bodied and velvety. Thus,
neither wine seemingly would easily fit into any of the broad
categories used in the Best Cellars system.
[0009] In view of the foregoing, it would be desirable to provide
methods and apparatus for classifying wine in a way that is simple
and easy to understand.
[0010] It further would be desirable to provide methods and
apparatus for classifying wine in a way that may be used to
communicate relative wine flavor.
[0011] It also would be desirable to provide methods and apparatus
for classifying wine in a way that may be used to compare flavor
differences between wines.
[0012] It additionally would be desirable to provide methods and
apparatus for consistently and systematically classifying wine.
[0013] It also would be desirable to provide methods and apparatus
for classifying wine in an all-inclusive manner.
SUMMARY
[0014] This invention provides apparatus and methods for
classifying wine in terms of apparent fruit and non-fruit flavors.
A first scale is provided for scoring wine in terms of relative
levels of fruit flavor, and a second scale is provided for scoring
wine in terms of relative levels of non-fruit flavor. The first and
second scales each have low, medium and high values. The first
scale may be calibrated by identifying wine having low, medium and
high fruit flavors, and associating the identified wine with the
low, medium and high scores, respectively, on the first scale. The
second scale may be calibrated by identifying wine having low,
medium and high non-fruit flavors, and associating the identified
wine with the low, medium and high scores, respectively, on the
second scale. A wine may be classified using the first and second
scales by tasting the wine, comparing the fruit and non-fruit
flavors of the wine to the fruit and non-fruit flavors of other
wines that have been associated with scores on the two scales, and
then assigning the wine a first score on the first scale and a
second score on the second scale.
[0015] The first and second scales may be displayed in a
two-dimensional wine classification chart, with the first scale
displayed along a first axis, and the second scale displayed along
a second axis. The center of the first axis may be coincident with
the center of the second axis. The fruit and non-fruit scores of
particular wines may be displayed on the chart to visually
communicate wine flavor information. The wine classification chart
may be divided into multiple flavor category regions. The flavor
category regions may coincide with the four quadrants formed by the
first and second axes.
[0016] Wine classification charts in accordance with this invention
may be used to communicate fruit and non-fruit flavor information
about a wine relative to one or more other wines on the chart. In
addition, wine classification charts in accordance with this
invention also may be used to record and visually communicate
information about fruit and non-fruit flavors of categories or
groups of wine. Further, wine classification charts in accordance
with this invention may be used to select wine and wine categories
based on fruit and non-fruit flavor differences relative to other
wine and wine categories.
BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Features of the present invention can be more clearly
understood from the following detailed description considered in
conjunction with the following drawings, in which the same
reference numerals denote the same elements throughout, and in
which:
[0018] FIG. 1 is a flow diagram of an exemplary process for
creating a wine classification chart in accordance with this
invention;
[0019] FIG. 2 is an exemplary wine classification chart in
accordance with this invention;
[0020] FIG. 3 is an alternative exemplary wine classification chart
in accordance with this invention;
[0021] FIG. 4 is another alternative exemplary wine classification
chart in accordance with this invention;
[0022] FIG. 5 is still another alternative exemplary wine
classification chart in accordance with this invention;
[0023] FIG. 6 is a flow diagram of an exemplary process for
classifying wine in accordance with this invention;
[0024] FIG. 7 is an exemplary wine classification chart constructed
in accordance with the method of FIG. 6;
[0025] FIG. 8 is a flow diagram of an exemplary process for
classifying wine categories in accordance with this invention;
and
[0026] FIG. 9 is an exemplary wine category classification chart
constructed in accordance with the method of FIG. 8.
DETAILED DESCRIPTION
[0027] Referring to FIG. 1, a first exemplary method in accordance
with this invention is described for characterizing wine in terms
of fruit and non-fruit flavors. Beginning at step 10, a first scale
is provided for scoring wine in terms of relative levels of fruit
flavor. As used herein, "fruit flavor" includes the and taste
sensations (including aroma and taste) that are intuitively
associated with fruit, such as the taste sensations typically
associated with apples, peaches, cherries, plums, pears,
strawberries, raspberries, blueberries, blackberries, oranges,
grapefruit, lemons, mangoes, pomegranates, melons and other similar
fruits. The first scale is used to indicate relative level levels
of fruit flavor, which may be based on a variety of factors, such
as (a) the intensity of fruit aroma, taste and finish; (b) acid
balance; and (c) the number and variety of fruits detected.
[0028] Wines that have intense fruit aroma, strong fruit flavor,
and longer-lasting fruit taste will score higher on the fruit scale
than wines that have little or no fruit aroma or taste, or that
have a fleeting fruit taste. Likewise, wines that have good acid
balance score higher on the fruit scale than wines that are
over-acidic (e.g., wines that are sharp on the palate, and that
make your mouth pucker), or under-acidic (e.g., wines that lack
structure, making the fruit flavor taste mushy). Similarly, wines
that exhibit multiple fruit flavors, and multiple types of fruit
flavors (e.g., combinations of orchard fruits, tropical fruits and
berries), will score higher on the fruit scale than wines that have
only one or two fruit flavors, or a single type of fruit
flavor.
[0029] Next, at step 12, a second scale is provided for scoring
wine in terms of relative levels of non-fruit flavor. As used
herein, "non-fruit flavor" includes both aromatic and taste
sensations that are often found in wine, but that are not
intuitively associated with fruit. For example, common non-fruits
flavors include oak, cedar, vanilla, earth, smoke, spices,
mushrooms, and other similar non-fruit flavors. The second scale is
used to indicate relative level levels of non-fruit flavor, which
may be based on a variety of factors, such as (a) the intensity of
non-fruit aroma, taste and finish; (b) tannic balance; and (c) the
number and variety of non-fruit flavors detected.
[0030] Wines that have intense non-fruit aroma, strong non-fruit
flavor, and longer-lasting non-fruit taste will score higher on the
non-fruit scale than wines that have little or no non-fruit aroma
or taste, or that have an ephemeral non-fruit taste. Likewise,
wines that have good tannic balance (typically only relevant for
red wines) score higher on the non-fruit scale than wines that have
out-of-balance tannin (e.g., wines that make your tongue feel
dried-out and leathery, or wines that lack tannic structure to hold
the flavors together, resulting in a flabby sensation). Similarly,
wines that exhibit multiple non-fruit flavors, and multiple types
of non-fruit flavors (e.g., combinations of organic, earth and wood
flavors), will score higher on the non-fruit scale than wines that
have only one or two non-fruit flavors, or a single type of
non-fruit flavor.
[0031] The fruit and non-fruit scales are perceptive scales that
may be used for assigning numeric scores, alphabetic scores, or any
other similar scores or combination thereof that may be used to
classify wine in terms of relative levels of fruit and non-fruit
flavor, respectively. Thus, the fruit scale may be numeric scale
used to score fruit flavor from a low score of 0 to a high score of
100, and the non-fruit scale may be a numeric scale used to score
non-fruit flavor from a low score of 0 to a high score of 100.
Alternatively, the fruit scale may be an alphabetic scale used to
score fruit flavor from a low score of A to a high score of E, and
the non-fruit scale may be a numeric scale used to score non-fruit
flavor from a low score of -10 to a high score of +10. Thus,
persons of ordinary skill in the art will understand that the type
and range of the two scales may be the same or may be
different.
[0032] The scores on each scale are not used to convey information
about wine quality, but instead are used to communicate information
about the relative level of the parameter (i.e., fruit or
non-fruit) being evaluated. Thus, if the fruit scale has score
values ranging from 1-10, a first wine having a score of 1 is not a
"bad" wine compared to a second wine having a score of 10. Instead,
the first wine has less fruit flavor compared to the second wine,
independent of the quality of the two wines. Similarly, if the
non-fruit scale has score values ranging from A-E, and the first
wine has a score of D and the second wine has a score of B, the
second wine has less relative non-fruit flavor than the first
wine.
[0033] Referring again to FIG. 1, at step 14, wines associated with
the low, medium and high scores are determined for the fruit scale.
In this calibration step, a group of wines are taste tested, and
one or more wines from the group are associated with the low,
medium and high scores of the fruit scale. The group of wines may
include any collection of wines that exhibit a range of fruit
flavors. For example, the group of wines may include the entire
collection of wines that are commercially distributed in a
geographic region (e.g., the United States), a portion of wines
included in a collector's wine cellar, all of the wines available
at a particular grocery store, or other similar group of wines. The
group of wines may include red and white wines, or may be limited
to wines of a single color. Similarly, the group of wines may
include still and sparkling wines, or may be limited to one or the
other type of wine.
[0034] After the wines in the group are tasted, one or more of the
wines are assigned the low score on the fruit scale. For example,
if the fruit scale has scores ranging from 1-100, the wine or wines
having the lowest relative level of fruit flavor in the group are
assigned a score of 1. Likewise, the wine or wines having the
highest relative level of fruit flavor in the group are assigned a
score of 100, and the wine or wines having "average" relative
levels of fruit flavor in the group are assigned a score of 50. For
example, the results of the calibration step for the fruit scale
may be expressed as in the following table: TABLE-US-00001 TABLE 1
Score Wine 1 (Low) Carrie Falls 2001 Pinot Grigio 50 (Medium)
Miranda Estate 1999 Chardonnay 100 (High) Clos Du Charlotte NV
(Champagne) Samantha Crest 2000 Sauvignon Blanc
[0035] Referring again to FIG. 1, at step 16, wines associated with
the low, medium and high scores are determined for the non-fruit
scale. In this regard, a group of wines are evaluated, and one or
more wines from the group are associated with each of the low,
medium and high scores of the non-fruit scale. The group of wines
may include any collection of wines that exhibit a range of
non-fruit flavors. The group of wines may be the same as the group
used in step 14, or may be a different group of wines.
[0036] After the wines in the group are tasted, one or more of the
wines are assigned the low score on the non-fruit scale. For
example, if the fruit scale has scores ranging from A-E, the wine
or wines having the lowest relative level of non-fruit flavor in
the group are assigned a score of A. Likewise, the wine or wines
having the highest relative level of non-fruit flavor in the group
are assigned a score of E, and the wine or wines having "average"
relative levels of non-fruit flavor in the group are assigned a
score of C. For example, the results of the calibration step for
the non-fruit scale may be expressed as in the following table:
TABLE-US-00002 TABLE 2 Score Wine A (Low) Carmella Springs 2002
Beaujolais C (Medium) Tony Ridge 1998 Pinot Noir E (High) Meadow
Heights 2001 Shiraz
[0037] The calibration processes described above may be performed
using one or more human wine tasters, or by other similar
technique. For example, the calibration process may be performed by
an experienced wine taster, a sommelier, a group of wine experts, a
wine magazine tasting panel, or other similar individual or group
of individuals. Persons of ordinary skill in the art will
understand that although the calibration process preferably is
performed by experienced wine tasters, anyone may perform the
calibration process, regardless of experience or education. Thus,
the calibration process may be performed by a store clerk, a
college fraternity, or other similar individual or group of
individuals.
[0038] Referring again to FIG. 1, at step 18, the fruit and
non-fruit scales defined in steps 10-16 are displayed on a wine
classification chart. An exemplary wine classification chart is
illustrated in FIG. 2. In particular, wine classification chart 30a
includes fruit scale 32 and non-fruit scale 34. Fruit scale 32 has
low, medium and high scores F.sub.L, F.sub.M and F.sub.H,
respectively, and non-fruit scale 34 has low, medium and high
scores NF.sub.L, NF.sub.M and NF.sub.H, respectively.
[0039] Referring again to FIG. 1, at step 20, the wine
classification chart is divided into multiple flavor category
regions. For example, as shown in FIG. 2, wine classification chart
30a may be divided into four regions 36a.sub.1-36d.sub.1, with each
region associated with a corresponding quadrant of the wine
classification chart. In the illustrated example, flavor category
region 36a.sub.1 is associated with wines on the upper half of
fruit scale 32, and the lower half of non-fruit scale 34, flavor
category region 36b.sub.1 is associated with wines on the upper
half of fruit scale 32, and the upper half of non-fruit scale 34,
flavor category region 36c.sub.1 is associated with wines on the
lower half of fruit scale 32, and the lower half of non-fruit scale
34, and flavor category region 36d.sub.1 is associated with wines
on the lower half of fruit scale 32, and the upper half of
non-fruit scale 34.
[0040] Persons of ordinary skill in the art will understand that
the wine classification chart may be divided into more or less than
four flavor category regions, and that the flavor category regions
need not directly correspond with the four quadrants of the wine
classification chart. For example, FIG. 3 illustrates wine
classification chart 30b divided into forty-nine flavor category
regions R.sub.11-R.sub.77. As illustrated in this example, flavor
category regions R.sub.41-R.sub.47 and R.sub.14-R.sub.74 in the
fourth row and fourth column overlap portions of multiple quadrants
of wine classification chart 30b. Persons of ordinary skill in the
art also will understand that the flavor category regions need not
be the same size. For example, FIG. 4 illustrates wine
classification chart 30c divided into twelve flavor category
regions R.sub.11-R.sub.34, none of which is the same size as any
other flavor category region.
[0041] Referring again to FIG. 1, at step 22, the various flavor
category regions are displayed on the wine classification chart.
Thus, referring again to FIG. 2, wine classification chart 30a
includes flavor category regions 36a.sub.1-36d.sub.1 designated as
"REGION 1"-"REGION 4," respectively. Persons of ordinary skill in
the art will understand that fruit scale 32 and non-fruit scale 34
may be referred to by names other than "fruit" and "non-fruit," and
that flavor category regions 36a.sub.1-36d.sub.1 may also be
referred to by names other than "REGION 1"-"REGION 4." For example,
as illustrated in FIG. 5, wine classification chart 30d includes
fruit scale 32 and non-fruit scale 34 designated as "FRUIT" and
"COMPLEXITY," respectively, and flavor category regions
36a.sub.1-36d.sub.1 designated as "BRIGHT," "RICH," "LIGHT" AND
"BROODING," respectively. For simplicity, the remaining description
will use the term "Fruit" to refer to fruit flavor, and
"Complexity" to refer to non-fruit flavor, and will use the terms
"Bright," "Rich," "Light" and "Brooding," to refer to the four
flavor category regions 36a.sub.1-36d.sub.1, as illustrated in FIG.
5.
[0042] Wine classification charts in accordance with this
invention, such as the exemplary wine classification chart created
by the process of FIG. 1, may be used to record and visually
communicate information about Fruit and Complexity of individual
wines. Referring now to FIG. 6, an exemplary process is described
for classifying wine using a wine classification chart. Beginning
at step 40, a wine is selected for classification. The selected
wine may be any wine that may be classified using the wine
classification chart. For example, if the wine classification chart
may be used for all wines, the selected wine may be any wine. If,
however, the wine classification chart was created solely for
classifying a single type of wine (e.g., red wine), the selected
wine preferably should belong to the same type.
[0043] Next, at step 42, the selected wine is tasted by an
individual or a group of individuals who are familiar with the
taste of the wines that are associated with the low, medium and
high scores on the Fruit and Complexity scales of the wine
classification chart. In this regard, the taster may be the same
individual or group of individuals who calibrated the wine
classification chart, or may be a different individual or group of
individuals. As long as the taster is familiar with the taste of
the wines associated with the low, medium and high scores of the
Fruit and Complexity scales, the taster may classify the selected
wine using the wine classification chart.
[0044] At step 44, the selected wine is assigned a score on the
Fruit scale between low score F.sub.L and high score F.sub.H. In
this regard, the Fruit score assigned to the selected wine is based
on the wine's relative level of fruit flavors compared with the
range of fruit flavors of other wines having Fruit scores between
F.sub.L and F.sub.H. For example, if the Fruit scale has a low
score F.sub.L=0 and a high score F.sub.H=100, and the selected wine
has fruit flavors that taste greater than the fruit flavors of wine
associated with the low score of 0, and less than the fruit flavors
of wine associated with the middle score of 50, the selected wine
may be assigned a Fruit score of 25. In this regard, as more wines
are tasted and scored, the more refined the scoring may become.
Thus, if the selected wine has fruit flavors that taste greater
than the fruit flavors of a wine having a Fruit score of 10, and
less than the fruit flavors of a wine having a Fruit score of 20,
the selected wine may be assigned a Fruit score of 15.
[0045] Similarly, at step 46, the selected wine is assigned a score
on the Complexity scale between low score C.sub.L and high score
C.sub.H. In this regard, the Complexity score assigned to the
selected wine is based on the wine's relative level of non-fruit
flavors compared with the range of non-fruit flavors of other wines
having Complexity scores between C.sub.L and C.sub.H. For example,
if the Complexity scale has a low score C.sub.L=0 and a high score
C.sub.H=100, and the selected wine has non-fruit flavors that taste
greater than the non-fruit flavors of wine associated with the
middle score of 50, and less than the non-fruit flavors of wine
associated with the high score of 100, the selected wine may be
assigned a Complexity score of 75. In this regard, as more wines
are tasted and scored, the more refined the scoring may become.
Thus, if the selected wine has non-fruit flavors that taste greater
than the non-fruit flavors of a wine having a Complexity score of
80, and less than the non-fruit flavors of a wine having a
Complexity score of 90, the selected wine may be assigned a
Complexity score of 85.
[0046] Next, at step 48, the Fruit and Complexity scores assigned
to the selected wine may be recorded. For example, the scores may
be recorded in a computer file, such as a database, stored in
computer readable storage media, such as a floppy disk, hard disk,
optical disk, programmable read-only memory device, flash memory
device, integrated circuit memory device, or in other similar
media. Alternatively, the Fruit and Complexity scores may be
recorded in any other suitable fashion, such as writing the scores
on paper, a blackboard, a whiteboard, or other similar media. In
addition to recording Fruit and Complexity scores, other non-flavor
characteristics of the selected wine also may be recorded. For
example, information regarding the selected wine's color, vintage,
growing region, grape variety, price, quality, vintner and other
similar factors also may be recorded. Further, the Fruit and
Complexity scores recorded for the selected wine may be based on
individual scores provided by one tester, or may be based on
multiple scores provided by multiple testers. For example, a group
of people may taste the selected wine and collectively agree on
Fruit and Complexity scores, or may individually assign Fruit and
Complexity scores and then average the results of all scores on
each scale.
[0047] Next, at step 50, a reference mark associated with the
selected wine may be plotted on the wine classification chart based
on the recorded Fruit and Complexity scores. For example, FIG. 7
illustrates an exemplary wine classification chart 30e that
includes multiple reference marks 60a-60e that represent the Fruit
and Complexity scores of five different wines. Each of reference
marks 60a-60e may have a first distinctive characteristic (e.g.,
shape, size, color or other similar characteristic) that may be
used to uniquely identify a particular wine. Thus, reference mark
60a may be a hexagonal marker used to identify a first wine (e.g.,
"Wine A"), reference mark 60b may be a circular marker used to
identify a second wine (e.g., "Wine B"), reference mark 60c may be
a star-shaped marker used to identify a third wine (e.g., "Wine
C"), reference mark 60d may be a square marker used to identify a
fourth wine (e.g., "Wine D"), and reference mark 60e may be a
pentagonal marker used to identify a fifth wine (e.g., "Wine
E").
[0048] In this regard, the use of distinctive reference marks
60a-60e, and the placement of the reference marks on wine
classification chart 30e may be used to visually communicate
information regarding the relative taste of the five different
wines. Indeed, wine classification chart 30e may be used to
communicate information regarding an individual wine relative to
all other wines in the group. For example, exemplary wine
classification chart 30e indicates that Wine A (reference mark 60a)
is a Light wine that has moderate fruit flavor, and relatively low
non-fruit flavor, whereas Wine D (reference mark 60d) is a Rich
wine that has very strong fruit and non-fruit flavors. Thus, the
wine classification chart provides a useful vocabulary that may be
used to communicate flavor information regarding individual
wines.
[0049] In addition, wine classification chart 30e may be used to
communicate flavor information about a wine relative to one or more
other wines on the chart. For example, exemplary wine
classification chart 30e indicates that Wine C (reference mark 60c
) and Wine E (reference mark 60e) have approximately the same level
of non-fruit flavor, but that Wine C, classified as a Rich wine,
has much stronger fruit flavor than Wine E, which is classified as
a Brooding wine. Likewise, if a user is familiar with the taste of
Wine A (reference mark 60a), and would like to taste a wine of
similar fruit flavor, but much higher non-fruit flavor, wine
classification chart 30e indicates that Wine C may be a suitable
choice. Thus, the wine classification chart provides a useful
vocabulary that also may be used to communicate flavor information
regarding wines relative to one another.
[0050] Further, reference marks 60a-60e may also have a second
distinctive characteristic (e.g., shape, size, color or other
similar characteristic) that may be used to communicate non-flavor
information about wines represented on the chart. For example, the
color of reference marks 60 may be used to communicate information
about wine quality, or wine ratings score. Thus, a green reference
mark 60a (shown using a cross-hatched fill pattern) may indicate a
very high quality wine (e.g., a wine having a quality score between
90-100 on a particular wine ratings scale), whereas a blue
reference mark 60c (shown using a striped fill pattern) may
indicate a medium-quality wine (e.g., a wine having a quality score
of 70-90). Similarly, an alphabetic symbol included with reference
marks 60 may be used to communicate information about the wine
growing region of the wines on the chart. Thus, a reference mark
60e may have an included letter "F," indicating that the wine is
from France, whereas reference mark 60d may have an included letter
"C," indicating that the wine is from California. Persons of
ordinary skill in the art will understand that other
characteristics of reference marks 60 may be used to visually
communicate other non-flavor characteristics associated with wines
represented on the chart.
[0051] Referring again to FIG. 6, at step 52, a decision is made
whether more wine will be evaluated. If more wine is to be
evaluated, the process returns to step 40, and a new wine is
selected, and the process of tasting, scoring, recording and
plotting set forth in steps 42-50 are repeated for the new wine.
If, however, no more wine is to be evaluated, the process
stops.
[0052] Wine classification charts in accordance with this invention
also may be used to record and visually communicate information
about Fruit and Complexity of categories or groups of wine.
Referring now to FIG. 8, an exemplary process is described for
classifying one or more categories of wine using a wine
classification chart. Beginning at step 70, a category of wine is
selected for classification. Exemplary categories include color
(e.g., red, white), effervescence (e.g., sparkling, still),
geographic region (e.g., California, France), varietal (e.g., Pinot
Noir, Malbec), or other similar categories.
[0053] Next at step 72, a wine is selected from the selected
category, and at step 74, the selected wine is tasted by an
individual or a group of individuals who are familiar with the
taste of the wines that are associated with the low, medium and
high scores on the Fruit and Complexity scales of the wine
classification chart. At step 76, the selected wine is assigned a
score on the Fruit scale between low score F.sub.L and high score
F.sub.H, and at step 78, the selected wine is assigned a score on
the Complexity scale between low score C.sub.L and high score
C.sub.H. At step 80, the Fruit and Complexity scores assigned to
the selected wine may be recorded. Next, at step 82, a decision is
made whether more wine in the selected category will be evaluated.
If more wine is to be evaluated, the process returns to step 72,
and a new wine from the selected category is chosen, and the
process of tasting, scoring and recording set forth in steps 74-80
are repeated for the new wine.
[0054] If, however, no more wine from the elected category is to be
evaluated, the process proceeds to step 84, and a reference mark is
plotted on the wine classification chart based on the recorded
scores of all of the wines that were tasted in the selected
category. For example, FIG. 9 illustrates an exemplary wine
classification chart 30f that includes multiple reference marks
90a-90d that represent the range of Fruit and Complexity scores for
wines from four different categories. Each of reference marks
90a-90d may have a distinctive pattern that may be used to uniquely
identify a particular wine category. Thus, reference mark 90a may
be a cross-hatched marker used to identify a first wine category
(e.g., "Wine Category A"), reference mark 90b may be a
narrow-hatched marker used to identify a second wine category
(e.g., "Wine Category B"), reference mark 90c may be a wide-hatched
marker used to identify a third wine category (e.g., "Wine Category
C"), and reference mark 90d may be a grid marker used to identify a
fourth wine category (e.g., "Wine Category D").
[0055] In this regard, the use of distinctive reference marks
90a-90e, and the placement of the reference marks on wine
classification chart 30f may be used to visually communicate
information regarding the relative taste of the four different wine
categories. Indeed, wine classification chart 30f may be used to
communicate information regarding an individual wine category
relative to all other wine categories. For example, exemplary wine
classification chart 30f indicates that Wine Category A includes
primarily Light wines that have moderate fruit flavors, and
relatively low non-fruit flavors, whereas Wine Category C includes
primarily Rich wines that have very moderate to strong fruit and
non-fruit flavors. Thus, the wine classification chart provides a
useful vocabulary that may be used to communicate flavor
information regarding individual wine categories.
[0056] In addition, wine classification chart 30f may be used to
communicate flavor information about a wine category relative to
one or more other wine categories on the chart. For example,
exemplary wine classification chart 30f indicates that Wine
Categories C and D have approximately the same level of non-fruit
flavor, but that Wine Category C, classified as including primarily
Rich wines, has much stronger fruit flavor than Wine Category E,
which is classified as including primarily Brooding wines.
Likewise, if a user is familiar with the general taste of wines in
Wine Category A, and would like to taste wines of similar non-fruit
flavor, but much higher fruit flavor, wine classification chart 30f
indicates that wines included in Wine Category B may be a suitable
choice. Thus, the wine classification chart provides a useful
vocabulary that also may be used to communicate flavor information
regarding wine categories relative to one another.
[0057] Referring again to FIG. 8, at step 86, a decision is made
whether more wine categories will be evaluated. If more wine
categories are to be evaluated, the process returns to step 70, a
new wine category is selected, and the process of selecting wines
from the category, and then tasting, scoring, recording and
plotting set forth in steps 74-84 are repeated for the new wine
category. If, however, no more wine categories are to be evaluated,
the process stops.
[0058] Persons of ordinary skill in the art will understand that
exemplary apparatus for implementing at least some aspects of this
invention include a computer, such as a personal computer, laptop
computer, handheld computer, personal digital assistant, cellular
telephone, or other similar computer device. Such computing devices
may include a processor coupled to a computer memory device, such
as read only memory, hard disk, magnetic disk, optical disk, or
other suitable computer media that may be used to store software
modules, computer processor instructions, and/or other data used to
implement methods of this invention. Indeed, a computer may be
programmed with software that may be used to construct and display
wine classification charts in accordance with this invention, and
to assist a user in classifying wine and wine categories in terms
of fruit and non-fruit flavors.
[0059] In addition, a computer may be programmed with software that
may be used to assist a user with comparing and selecting wine and
wine categories based on fruit and non-fruit flavors. For example,
a user may be familiar with the taste of a particular wine, and may
want to find other wines that have similar taste. A computer may be
programmed to prompt the user for the name of the wine, and then
retrieve the Fruit and Complexity scores for the specified wine
from a database that includes the Fruit and Complexity scores for a
wide range of wines. The computer may also be programmed to then
retrieve from the database the names of other wines whose Fruit and
Complexity scores are similar to the score of the specified wine,
and then display the name of the identified wines to the user.
[0060] Moreover, the computer may be programmed to provide
alternative wine suggestions based on favor differences relative to
the specified wine. For example, the user may want to sample wines
that have higher or lower Fruit scores and/or higher or lower
Complexity scores relative to the corresponding scores of the
specified wine. Thus, the computer may be programmed to prompt the
user to enter such flavor difference requests, and may then
retrieve from the database the names of wines that satisfy the
user's specified criteria, and display the search results to the
user.
[0061] Further, a computer may be programmed with software to
predict fruit and non-fruit flavors of a new wine based on the
Fruit and Complexity scores of previously tested wines. For
example, if the database referred to above also includes non-flavor
characteristics (e.g., the wine's color, vintage, growing region,
grape variety, price, quality, vintner or other similar factors)
for the wines in the database, a computer may be programmed to
prompt a user for one or more non-flavor characteristics of the new
wine, and may then retrieve from the database the Fruit and
Complexity scores of wines having similar non-flavor
characteristics. The computer may then analyze the retrieved data
to detect patterns between the fruit and non-fruit characteristics
of wine in the database, and may apply those patterns to predict
the flavor of a new wine. For example, if the new wine is a 2002
Chardonnay from a particular region, computer analysis may reveal
that similar wines from the same region have Fruit scores that
range between 60-70, and Complexity scores that range between
25-35. Based on that analysis, the computer may predict the Fruit
and Complexity scores of the new wine within those ranges. After
the new wine has been tasted, and assigned Fruit and Complexity
scores, the assigned scores may be compared with the predicted
scores to further refine the prediction model.
[0062] In addition to predicting the current taste of a wine, a
computer may be programmed with software to predict the fruit and
non-fruit flavors of wine over time. In particular, as a wine ages,
the fruit and non-fruit flavors typically change. For example, five
years after bottling, a particular wine may experience a 10%
increase in Fruit score and a 17% increase in Complexity score,
whereas at eleven years after bottling, the same wine may have a 3%
decrease in Fruit score and a 28% decrease in Complexity score. If
the database referred to above also includes temporal information
regarding the Fruit and Complexity scores for the wines in the
database, a computer may be programmed to analyze such temporal
data, and develop models that predict the Fruit and Complexity
scores of wine over time. Thus, the computer may be programmed to
prompt a user for the name of a wine, and may then apply the
temporal models to predict the Fruit and Complexity scores of the
wine at specific future dates (e.g., 5, 10, 15 years from
bottling).
[0063] Alternatively, using any other well-known technique for
predicting the flavor characteristics of wine over time, the
computer may be programmed to calculate and display flavor
trajectories of Fruit and Complexity scores over time on a wine
classification chart. In this regard, if a user would like to taste
a wine when the wine's fruit flavor is at its peak, the user may
visually determine from the displayed flavor trajectory the best
time to open the wine. Additionally, the computer may be programmed
to calculate and display flavor trajectories for multiple wines,
and a user may visually compare the flavor trajectories select one
or more wines having the most desirable temporal flavor
characteristics.
[0064] The foregoing merely illustrates the principles of this
invention, and various modifications can be made by persons of
ordinary skill in the art without departing from the scope of this
invention.
* * * * *