Thank you for discussing this! AI does much more harm than good, and we stand to lose our humanity to this technology. Thank you for speaking up for the value of human creativity and connection!
Really enjoyed this, and loved Miguel's article you shared. He mentioned something I thought was really interesting and relevant to the context of AI in the world of wine – about how the tasting notes that naturally come to mind for him were so different from the common lexicons that are taught in the WSET and related courses. As tasting notes get increasingly homogenized by AI just creating averages of the most widely used notes, it's the people whose senses go to places that aren't described by those standard lexicons that will provide the most intriguing and unique notes, and maybe a byproduct of this overall shift will be that rather than being viewed as too far outside the norm to have a place within "traditionalist" discussions of wine, those will be the voices that actually cut through the noise.
Yes, absolutely! What makes tasting notes so amazing to share is that we all have different lived experiences and can pull from those to describe texture, flavor, and color. Thank you so much for reading, Isaac!
I am new to wine, but am fascinated by the utter human-ness of it. I haven't really consulted a Somm, but I have talked to people at the wine shop, on Substack, and elsewhere. And I keep realizing that the real beauty of wine isn't what it's supposed to taste/feel/look like. But the experience.
This is lowkey terrifying
It worries me daily.
Thank you for discussing this! AI does much more harm than good, and we stand to lose our humanity to this technology. Thank you for speaking up for the value of human creativity and connection!
Of course! Thank you for reading, Ifeanyi!
Really enjoyed this, and loved Miguel's article you shared. He mentioned something I thought was really interesting and relevant to the context of AI in the world of wine – about how the tasting notes that naturally come to mind for him were so different from the common lexicons that are taught in the WSET and related courses. As tasting notes get increasingly homogenized by AI just creating averages of the most widely used notes, it's the people whose senses go to places that aren't described by those standard lexicons that will provide the most intriguing and unique notes, and maybe a byproduct of this overall shift will be that rather than being viewed as too far outside the norm to have a place within "traditionalist" discussions of wine, those will be the voices that actually cut through the noise.
Yes, absolutely! What makes tasting notes so amazing to share is that we all have different lived experiences and can pull from those to describe texture, flavor, and color. Thank you so much for reading, Isaac!
I am new to wine, but am fascinated by the utter human-ness of it. I haven't really consulted a Somm, but I have talked to people at the wine shop, on Substack, and elsewhere. And I keep realizing that the real beauty of wine isn't what it's supposed to taste/feel/look like. But the experience.
And no, AI can't replicate that.