We are the first tool that transforms objective analytical data of a wine into a drawing that accurately defines its taste.
Diego Fernández Pons is a prestigious Valencian oenologist with more than 20 years of experience in viticulture, winemaking and wine marketing. He is also an agricultural engineer, which has allowed him to look at the world of wine in an analytical and very systematic way. When he tasted a wine, he saw its shape in his head. He also coordinates the master’s degree for sommeliers specialising in Valencian wines organised by the Regulatory Council of the Valencia PDO. In his classes he always explains to the students that they have to visualise the flavours because only what is seen can be understood. Human beings only understand what they see, our brain names each object it sees, but not what other senses perceive. Convinced that oenology should no longer work based solely on subjective criteria and that data analysis, mathematics and data science had to be imposed in the world of wine. He contacted professionals in the fields of mathematics and computer science, as well as physical and chemical analysis. This is how WINE LUTHIER was born, a unique technology with which, after 8 years of research, we have created a database of thousands and thousands of wines that allows us to draw the taste of a wine at the click of a button, using quantifiable physical and chemical data.
When a wine arrives at the laboratory, we carry out a complete analysis of some twenty parameters using the latest technology. With this technology we are able to compare the difference between that wine and the rest of the wines in the world. We identify each wine based on four variables: the impression of acidity of a wine, Crisp; the impression of volume in the mouth, Mellow; the impression of sweetness, Sweet; and the impression of solidity, Grip. With that we draw polygons. The bigger the polygon, the more intense the flavour.
However, comparing a large number of wines requires a different tool: the Wine Positioning System™. Through the WPS, our algorithms place each wine on a grid indicating its individual taste profile. Through this tool we can:
– Create groups of wines with a similar profile.
– Understand which demographic enjoys which type of wine.
– Confidently recommend a wine in the same quadrant.
– Dare to recommend something slightly different and be able to explain the difference.
– And a multitude of other applications.
We can make an objective and accurate analysis of anyone’s particular taste in a wine. Winemakers generally base their criteria on their own subjective opinion. We offer a tool to improve their work, but we also cross-reference it with sales and other data to help gather much more relevant information that they can use when making wine, marketing it and then selling it.
The taste of the wine to be bottled can be compared to the taste of the target wine (a previous vintage, a previous batch, a specific wine reference). This helps to determine the exact difference between the two and, if desired, the oenological way to make the difference imperceptible to a consumer. For example, the larger the shape of a polygon, the greater the intensity of flavour, then the more value for money.