The primary duty of many wine critics is to repeatedly convey similar descriptions of grape varieties that inherently possess comparable flavors, albeit varying in intensity. It’s challenging to envision readers thoroughly engaging with the detailed narratives in publications like Wine Spectator, Decanter, or Wine Advocate when most individuals merely skim through the numerical ratings, which consistently cluster around similar scores—92, 91, 90, and so forth.
As someone entrenched in wine criticism, I grapple with this dilemma while consciously steering clear of clichéd comparisons such as “tobacco box,” “Meyer lemons,” or even “horse urine,” as humorously highlighted by Evelyn Waugh in Brideshead Revisited:
” …It is a little shy wine like a gazelle.’ ‘Like a leprechaun.’ ‘Dappled, in a tapestry meadow.’ ‘Like flute by still water.’ ‘…And this is a wise old wine.’ ‘A prophet in a cave.’ ‘…And this is a necklace of pearls on a white neck.’ ‘Like a swan.’ ‘Like the last unicorn.’ Instead, I aim to provide readers with a deeper understanding of the winery’s background, the owners’ philosophy, and the technical intricacies—such as oak type, filtration, yeast, alcohol content, and aging methods—as detailed in their technical specifications. I opt not to assign numerical ratings to wines. Following a laborious session writing about California Chardonnays recently, I confessed to my son, an enthusiastic wine enthusiast, my struggle to differentiate my descriptions significantly. Within moments, he demonstrated how a Chatbot could effortlessly generate ten variations of my text, all strikingly reminiscent of my style. After the initial shock—requiring a generous sip of wine to recover—I realized that AI is evolving to mimic human writers and their unique voices in ways we are just beginning to grasp. While I don’t foresee Shakespeare or James Joyce rolling in their graves anytime soon (they likely have rooms filled with monkeys typing away on typewriters), the question arises: why do we rely on wine critics to expound on identical varietals when AI, like Chatbot, could produce equally acceptable prose that few will actually peruse? Here are a few examples of the ten renditions Chatbot swiftly generated, each a variation of my own writing (one of them is indeed mine):
“In this Chardonnay from Sonoma County, you’ll encounter a harmonious fusion of the region’s warmth and the invigorating attributes of cooler climates. It exhibits exceptional citric acidity, devoid of any caramel notes, with a delicately toasted oak essence that provides a delightful touch. Perfectly complement swordfish with this selection.”
“Unveil the quintessence of Sonoma County within this Chardonnay, where the melding of warmth with the crispness of cooler terroirs occurs naturally, free from any artificial elements. Featuring a vibrant citric acidity, a lack of caramel undertones, and a subtly toasted oak profile, this wine pairs exquisitely with swordfish.”
“This Chardonnay from Sonoma County epitomizes the perfect blend of warmth and coolness, absent of any artificial enhancements. With its impeccable citric acidity, no trace of caramel nuances, and a hint of toasted oak, it harmonizes flawlessly with swordfish.”
“Immerse yourself in the pure essence of Sonoma County through this Chardonnay, where warmth and coolness coalesce seamlessly, devoid of any artificial influences. Its lively citric acidity, absence of caramel nuances, and subtly toasted oak nuances make it an ideal accompaniment to swordfish.”
“Within this Sonoma County Chardonnay, you’ll discover a flawless equilibrium of warmth and coolness, untouched by artificial additions. Its refreshing citric acidity, lack of caramel nuances, and subtly toasted oak notes make it a superb pairing for swordfish.”
“This Sonoma County Chardonnay captures the essence of its terroir, seamlessly blending warmth with coolness without any artificial interventions. With its bright citric acidity, absence of caramel flavors, and gently toasted oak, it perfectly complements swordfish.”
“Delight in the genuine flavors of Sonoma County with this Chardonnay, showcasing the harmonious marriage of warmth and coolness without artificial enhancements. Its crisp citric acidity, absence of caramel influences, and subtly toasted oak create a perfect synergy with swordfish.”
“Embark on a sensory journey through Sonoma County with this Chardonnay, where the interplay of warmth and coolness shines without artificial additives. Its lively citric acidity, lack of caramel hints, and delicately toasted oak offer an impeccable complement to swordfish.”
“This Sonoma County Chardonnay embodies the essence of its origin, seamlessly blending warmth with coolness without any artificial interference. With its zesty citric acidity, absence of caramel notes, and a hint of toasted oak, it’s an exquisite pairing for swordfish.”
“Enjoy the authentic flavors of Sonoma County with this Chardonnay, meticulously crafted to showcase the natural harmony between warmth and coolness, devoid of artificial flavors. Its vibrant citric acidity, lack of caramel influences, and subtly toasted oak make it an ideal partner for swordfish.”
Fortunately, AI would face a formidable challenge in replicating the prose I craft for more in-depth articles that extend beyond mere wine descriptions. I believe I still possess a few more years of creativity in this field.
