Finally I got some time to write a blog post I should have had written probably 1 month ago… Anyway, better late than never, right?
What was all about?
Basically, organising a “social” night with the community of Data+Women where we could have a presentation about data in the world of wine and of course a wine tasting. Also, I could not resist to make this “social” event interactive, I kind of wanted everyone to feel involved and maybe learn something about wine as well! Not an easy task of course, but I had fun and I used a lot of creativity. 🙂
Where was it?
So, I thought the best location to host such an event is Laithwaites wine shop (The Arch) in Borough Market. I always go there for wine tastings, they are great, super kind people and also the location is beautiful. Overall, it was amazing!
What did I prepare?
Well, after introducing myself a bit, I presented my other half, my wine fridge 🙂
And also my visualisation which shows its content (wine bottles!). Click here to read more about it!
As I was also coming from a recent trip to Tuscany, where I had the chance to talk to wine makers and experts and also ask them further about the use of data in the wine world, I continued to talk about “How do wine makers use data while they are doing the wine?”.
Data collection about composition (acidity, sugars, etc.) is very important in 2 moments:
- BEFORE HARVEST: while the grapes are growing on the plant and specifically when the harvest becomes closer (for example, to check acidity/ ph of the grapes, sugars…)
- AFTER HARVEST: while the fermentation process is happening (see image below)
The fermentation process is quite complex, not the case to explain it here!
I introduced then the composition of the wine which is basically a lot of water, alcohol and a few others, which are responsible of the quality and characteristics of the wine:
Who are these others?
- Poliphenols (tannins)
They are almost everything for the wine, as they define its character and quality, of course together with the alcohol which is also important to balance!
My next step then was that also Sommeliers collect data!
I introduced in this way the wine forms and this is also how my idea to create / generate interaction came.
I simplified as much as possible the qualitative form that I used while I was doing my classes at the Italian Sommelier Association and I explained in a simple way the concepts using slides.
Then I prepared a Google Form for the people at the event to connect to and use with their phones so they could evaluate the wines and I could collect their data (and then of course visualise them)! 🙂
But I will talk about this experimental/ more creative part of the event in my next blog!
Just want to say it was all amazing, and I would be very keen to repeat the experiment again if it will be possible in the future.