Michael Greenberg wrote:-but if Robo Wine Critic can chemically analyze the aromas and flaours so that consumers can better rely on what they should smell and taste-then this will be a worthwhile improvement to the wine scene.
Very interesting thought.
Rogov - maybe you can clarify something, but this SHOULD be possible if I am properly informed.
I had heard that red wine is said to have thousands of chemical compounds in it. It is these compounds that things like cassis, berries, etc. have in common with certain wines and from these common compounds comes the similar/same aromas.
If this is accurate/true, then maybe what Michael is suggesting above can be a reality?????