The imitation game – exploring the double-grip analysis for creating analog wines

Figures & data

Table 1. Wine and food combinations served at each culinary station (A–D) during the four-course dinner event.

Culinary station A	Confit-baked egg 63° with spawn of lumpfish
Wine style	Semi-sweet sparkling rosé
	Archetype wine	Analogue wine	per 750 ml bottle (g)
	Prosecco Rosé. 2021 Veneto Italy (organic) (10 Euro)	recycled wine syrup 1:2 citric acid jasmine rose petals	750.0 25.6 93.3 5.3* 42.6*
Culinary station B	Lightly cured and rimmed, pan-fried pikeperch & fresh dill, blanched snow peas
Wine style	Off-dry rosé
	Rosé. 2021 Penedès Spain (organic) (9 Euro)	recycled wine syrup 1:2 citric acid apple/pear juice dill	750.0 10.5 3.0 149.8 15.0*
Culinary station C	Double panko-crumb dough breaded quail & beetroot hummus
Wines style	Off-dry red
	Red. 2021 Burgundy France (9.5 Euro)	recycled wine sugar beetroot juice black currant puree fennel dill	750.0 12.0 60.2 60.0 22.5*
Culinary station D	‘Kalvdans’ (Colostrum creme brulée)
Wines style	Sweet semi-sparkling
	Moscato d’Asti. 2021 Piemonte Italy 17 Euros	recycled wine syrup 1:2 citric acid black currant puree green tea (cold-infused)	750.0 31.5 3.0 2.3 11.3*

* Filtrated and removed from the blend (infusing only).

Figure 1. The Double-Grip – Two sides of the same coin (Crichton-Fock et al., 2023).

Table 2. Significant characteristic and features of analytical and analogical attributes, respectively.

Analytical	Analogical
Tasting starts with the question: What can I find in the glass?	Tasting starts with the question: What is awakening in me when I meet the wine?
Characterized by deductive reasoning following a tasting protocol	Characterized by inductive reasoning following the autobiographic flow
Focus on the specific parts within the wine	Focus the whole
Measurability	Non-measurability
Based on regulatory compliance	Experience based
Standardization	Individualization
Scientific rationale: Objectivity	Scientific rationale: Inter-subjectivity
Lexical definition	Pragmatically constituted meaning
Aim of reasoning: Agreement	Aim of reasoning: Agreement or disagreement

Figure 2. The Wine Geometric System (Crichton-Fock et al., 2023).

Table 3. Attributes that emerge during the Double-Grip Analysis.

Sommelier groups (1–4)	Analytical attributes	Analogue attributes
1. Analogue wine A	Viola Earth Dark berries Rose Smoky Stable Liqourice Eucalyptus	Fire Warm Serious Elegance Relaxed Calm Lo-fi Jazzy* Educated
2. Analogue wine B	Tomato plant Dried fruits Red wild berries Green pepper Red apple-peel Unripe tomato Spices Herbs	Autumn Wet forest Fire smoke Picking berries in the forest Grandma’s vegetable stew Marilyn Monroe Drizzle Rusty Bucket that has been out
3. Analogue wine C	Violet Blackberries Liqourice Strawberries Blueberries Raspberries Menthol Eucalyptus	Earthiness Forest Autumn Cosy Berry picking Sun-ripened Rain Decaying soil
4. Analogue wine D	Strawberry Salmiac** Lingonberry Texture Violets Herbal Fennel Structure	Complexity Elegance Refreshing Smooth Curious Awake Approachable Sun-warm orange

*Lo-fi is derived from the term ‘low fidelity’, meaning lower quality and/or stripped-back production.

**Salty Liquorice.

Table 4. Geometric image representing the mental image created by the sommelier groups based on the Wine Geometric System™, in which the size of the respective geometric symbols reflects the intensity and duration at each stage of the wine tasting experience; the attack, midpalate, and finish. These symbols, when combined, generate an overall character for the wine.

Sommelier group A	Sommelier group B	Sommelier group C	Sommelier group D

Table 5. Showcased wine labels that were created by sommelier groups based on commonly agreed-upon attributes drawn from Wordcloud. The size and repetition of each attribute served as a visual representation of its intensity within the agreed-upon wine personality, as determined by the Wine Geometric System.

Sommelier group A	Sommelier group B	Sommelier group C	Sommelier group D

Figure 3. Consumers’ experience of the quality of the wines served at the dinner event. Weighted average assessment scale 1–5 (3 = acceptable) with standard deviation.

Crichton-Fock, A., Banker, J., & Wessel, I. (2023). The Wine Geometric System Produced in association with Fotografiska Stockholm launching a new wine collection in 2019. The wine collection was developed by the wine expert Anders Crichton-Fock (former Herdenstam) and the symbols in conjuction with the graphic designers Jonas Banker and Ida Wessel. After the launching at Fotografiska, the Wine geometric system was later developed by Dr. Crichton-Fock in training of sommeliers, and finally named in 2023. https://www.bankerwessel.com/

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