Most wine writers' job is to try to say the same thing over and over again to describe varietals that essentially all share the same flavor, albeit to varying degrees. It's hard to imagine anyone actually reading the description. wine spectator, decanter or wine advocate For example, out of 20 Chenin Blancs that all use the same wording, the numerical ratings themselves always just hover around the same score, especially when most readers only glance at the numerical ratings. This is 92, this is 91, this is 90, and so on.
As a wine writer myself, I struggle with this issue, but as Evelyn Waugh so brilliantly satirized, wine tastes like “cigarette box,” “Meyer lemon,” or “horse urine.” I also try to avoid all the silly metaphors of becoming.in Brideshead revisited:
“…It's a slightly shy wine, like a gazelle.''
“Like a leprechaun.”
“In a dappled tapestry meadow.”
“Like a flute playing by the calm water.”
“…and this is wise old wine.”
“The Prophet in the Cave.”
“…and this is a pearl necklace on a white neck.”
“It’s like a swan.”
“Like the last unicorn.”
Instead, I give the reader a better understanding of the winery's location and history, what the owners are trying to do, and how they have put in techniques such as oak types, filtration, yeast, alcohol content, aging, etc. I would like you to do so. data sheet. I never evaluate things by numbers.
After a recent hard afternoon writing about California Chardonnay, I told my son, an avid wine drinker, that despite my best efforts, my descriptions often differ widely from each other. did. He clicked on his iPhone a couple of times and after 5 seconds he showed me how the chatbot had taken my text and translated it into 10 variations. All of them are eerily similar to me. After recovering from the shock, I had to take a sip of wine and realize that AI is destined to imitate human writing and individual writers in ways we don't yet fully understand. I don't think Shakespeare or James Joyce need to go to their graves just yet (we already have rooms full of monkeys tapping typewriter keys), but when chatbots come along, why do wine writers drone on about the same varietals? The question remains whether it is necessary to explain it. Or his other AI machines could produce more than acceptable prose that most people won't read anyway. For example, here are just a few of the 10 renderings of him that the Chatbot provided within 5 seconds, all variations of what I actually wrote (one of which is his (actually written by me).
“In this Sonoma County Chardonnay, you'll find a beautiful blend of the warmth of the region and the refreshing qualities of the cooler region. Boasting great citric acid, no caramel notes at all, the oak is delicately toasted and pleasant. Easily paired with swordfish. ”
“Discover the essence of Sonoma County with this Chardonnay, which eliminates all artificial elements and combines warmth with the freshness of a cool region. Lively citric acidity, absence of caramel notes, and subtle… The toasted oak flavor perfectly complements the swordfish.”
“This Sonoma County Chardonnay embodies the best of both worlds: pleasant warmth and refreshing coolness without any artificial enhancements. Impeccable citric acidity, absence of caramel flavor, and toasty Just the right touch of oak makes it a perfect match. Swordfish.”
“Experience the pure essence of Sonoma County with this Chardonnay. A natural blend of warmth and coolness, completely free of artificial influences. Its lively citric acidity, lack of caramel overtones, and subtle… The toasted oak flavor is an ideal pairing with swordfish.”
“In this Sonoma County Chardonnay, you'll enjoy the perfect balance of warmth and coolness, uncontaminated by artificial additives. Crisp citric acidity, lack of caramel nuances, and subtly toasted notes. The oak flavor makes it a great pairing with swordfish.”
“This Sonoma County Chardonnay captures the essence of the terroir, naturally blending warmth and coolness without any artificial intervention. Bright citric acid, absence of caramel flavor, and gently toasted The oak flavor makes it ideal for marlin tuna.”
“Indulge in the authentic flavors of Sonoma County with this Chardonnay, which features no artificial additives and showcases a harmonious fusion of warmth and coolness. Its refreshing citric, caramel The lack of influence and the subtle toasted oak create a perfect synergy with the swordfish.”
“Experience Sonoma County's terroir with every sip of this Chardonnay. Without artificial additives, the interplay of warmth and coolness shines through. With its lively citric, caramel notes Its absence and delicately toasted oak flavor make it the perfect complement to swordfish.”
“This Sonoma County Chardonnay embodies the true essence of its origins, seamlessly blending warmth and coolness without any artificial intervention. Its zesty citric acidity; It has no caramel notes, just a hint of toasted oak, and is a great pairing with the swordfish.”
“Taste the authentic flavors of Sonoma County with this Chardonnay, created to showcase the natural harmony of warmth and coolness without added artificial flavors. Its bright citric acidity, lack of caramel influence , and a subtly toasted oak flavor, making it the ideal partner for swordfish tuna.”
Fortunately, AI will have a harder time capturing the prose I wrote for what is now just a description of wine. I think I still have a few more years left in the sport.