Methods and apparatus for classifying and selecting wine
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.
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;
assigning the wine a second score on the second scale;
providing a chart comprising a first axis corresponding to the first scale, and a second axis corresponding to the second scale; and
plotting a reference mark on the chart using the first and second scores, the reference mark associated with the wine.
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 , wherein the chart comprises a midpoint corresponding to a midpoint of the first axis and a midpoint of the second axis.
7. The method of claim 1 , wherein the first axis corresponds to a y-axis, and the second axis corresponds to an x-axis.
8. The method of claim 1 , further comprising segregating the chart into a plurality of non-overlapping regions that collectively encompass the entire first and second scales.
9. 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;
plot the first reference mark on the chart based on the first and second scores;
receive a third score for a second wine on the first scale and a fourth score for the second wine on the second scale;
associate a second reference mark with the second wine; and
plot the second reference mark on the chart based on the third and fourth scores.
10. The apparatus of claim 9 , wherein the first and second reference marks each have a first distinctive characteristic that may be used to uniquely identify the first and second wines, respectively.
11. The apparatus of claim 9 , wherein the first and second reference marks each have a second distinctive characteristic that may be used to communicate non-flavor information about the first and second wines, respectively.
12. The apparatus of claim 11 , wherein the non-flavor information comprises any one of color, vintage, growing region, grape variety, price, quality or vintner.