Can’t decide on a wine for the night? Now you can choose with emojis

Amberleigh Jack, Stuff | 31 May 2022

MONIQUE FORD/STUFF Wine emojis to help you choose a bottle.
MONIQUE FORD/STUFF
Wine emojis to help you choose a bottle.

If you feel lost as to what wine to serve at your Moroccan-inspired dinner party this weekend, one website is on a mission to help – using a database of unique, and very cute, specialised emojis.

When lockdown forced Wellington’s Noble Rot Wine Bar to close in March 2020, three wine experts used the downtime to create a database of wine profiles. The ultimate goal was to simplify the wine-buying process for the average consumer.

Two years later, Wine-oji, is a website featuring 221 emoji-like images designed to help anyone pick the perfect bottle of wine, whether they know what wine they enjoy or not.

Noble Rot owners Josh Pointon and Maciej Zimny, with head sommelier Jessica Wood, launched Wine-oji last December. Wood says the response has been “amazing” from consumers and producers.

But what exactly is Wine-oji, and how does a collection of wine-related emojis help someone pick a bottle of wine?

MONIQUE FORD/STUFF Wine-Oji was an idea born out of lockdown.
MONIQUE FORD/STUFF
Wine-Oji was an idea born out of lockdown.

The website is a colourful, busy and interactive library of images used to describe flavour profiles, production methods and ideal food pairings for wines.

The list is pretty extensive. Images are allocated to primary aromas, such as fruits and vegetables, as well as floral notes such as jasmine and honeysuckle or earthy tones of oak and wet stone.

Secondary aromas, which come from the winemaking process, oak ageing, oxidation and bottle ageing include popcorn, butterscotch, oak, berries and fruit and tar and rubber, among others.

Wood says while the library of wine emojis is fun, the interactive “find your perfect match” section is where customers can hone in on exactly what they are after in a wine.

“You can search any winery or flavour,” she says. Users can also simply search for the food they plan to eat and find the perfect pairing.

“If you’re cooking snapper tonight, you can type snapper, and it will bring up all the wines that have any of those Wine-ojis allocated to the profile.”

MONIQUE FORD/STUFF The initial idea began when Wood realised she was fielding questions from customers at Noble Rot about what certain wines taste like.
MONIQUE FORD/STUFF
The initial idea began when Wood realised she was fielding questions from customers at Noble Rot about what certain wines taste like.

She says the site also allows people to open their minds a bit to try new wines.

“[You can find] things you’ll actually like, rather than based on wine that’s discounted heavily at the store, or because you tried it before, or like the label. It’s actually all about your experience of the wine.”

The initial idea began when Wood realised she was fielding questions from customers at Noble Rot about what certain wines taste like, and what wines pair best with certain foods.

And so the idea of creating a database of flavours, profiles and distributor information began to form.

“We … started composing a list of the key aromas and flavours, and structural components of the wine, that we could then build into a bit of a library. That became the new language – the language of Wine-oji,” she says.

The creation of the images was hugely important, Wood says. They brought in a local graphic designer to help create the library. They needed to be well-designed, but they also had to appeal to people who are not wine experts.

MONIQUE FORD/STUFF People need no previous knowledge of wine to use the emoji wine website.
MONIQUE FORD/STUFF
People need no previous knowledge of wine to use the emoji wine website.

“They had to be easily recognisable, quite quickly, by the average consumer.”

“There is a huge problem in that people don’t know what wine they like, or what wine they should buy. There’s never really been an understanding of their flavour profile or their taste preferences.”

“We were thinking, how can we translate to people quickly and instantly what’s in their bottle of wine using images rather than words?” she says.

The resulting database is something Wood insists people need no previous knowledge of wine to use.

“You just need to know if you like something or not,” she says.

Using the interactive section of the site, a search for “lemon” results in 33 bottles of wine. Of those, two are Pinot Gris and 12 are Chardonnay. The selections can be further filtered by wine type or vintage.

For each bottle, the full Wine-oji profile can be viewed. There are eight sections: aroma, flavour, sweetness, acidity, body, oak, finish and food. Each is illustrated with the relevant Wine-ojis.

MONIQUE FORD/STUFF Wine-Oji will give you the nous to have a good nose for wine - no experience required.
MONIQUE FORD/STUFF
Wine-Oji will give you the nous to have a good nose for wine – no experience required.

My 2019 Main Divide Riesling, for instance, had an acidity rating of 4½ lemons out of 5. Its sweetness is only worthy of one lollipop, however, and in terms of the body, my chosen riesling shows 2½ bodybuilders out of a possible 5.

My chosen wine also pairs well with prawn skewers, pad thai, Moroccan couscous and snapper ceviche.

And after two years of creating an extensive database of wine-related imagery, what are Wood’s favourite Wine-ojis?

She has a few, including lily, jasmine and ginger. She is also a fan of the food pairings.

“The rabbit is very cute.”

Purchase your Wine-ojis, now!

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Ask a Wine Pro: When Does an Open Bottle of Wine Go Bad?

words: Julia Larson
illustration: Ariela Basson
Published: December 29, 2021

There are some times when you crave a glass of wine, but not the whole bottle. But how can you tell if your opened bottle of wine is still good?

Wine is a very finicky thing, and if not treated right, your leftover vino might as well already be poured down the drain. To learn why some wines last a little longer than others and how to avoid a little waste, VinePair taked to Alisha Blackwell-Calvert CSW, an independent wine consultant in St. Louis.

When it comes to opening a bottle of wine, Calvert says, it is a race against time. “Oxygen is a wine’s best friend, but also [its] enemy,” she says.

“Once a bottle of wine is uncorked, it’s like there is a timer on it.”

Consumers tend to think that oxygen is a good thing for wine — wine is poured into extravagant decanters, swirled in the glass, and slurped loudly by somms all in the name of incorporating oxygen into it. This is initially to let the wine “breathe,” letting oxygen back into the wine to open up flavors and aromas that were stifled in the bottle. “That initial oxygen is great — it aids in building the aroma as it transcends into your nose,” says Blackwell-Calvert.

“But depending on the wine, after a couple of days, the aromas change.”

If at first sip you got notes of fresh fruit, it can develop aromas of a cooked fruit, or even vinegar.

There are some obvious signs that a wine has gone bad, like cork taint. But when a wine has been open for too long, it can end up tasting a little bland. Or, if it was high in alcohol in the beginning, it will taste a bit boozier. If you are planning on only using a small portion of a bottle, plan ahead by using wines that have more preservatives in them, such as sulfites or sugar. Sulfites are a naturally occurring preservative that occur on the skins of the grapes, and they give wines the ability to maintain and develop flavors as they age. Sugar, on the other hand, is key to the fermentation of wine. More residual sugar likely means there is less alcohol, which is more volatile when it comes to oxygen exposure.

“Preservatives help a wine keep and stay better for longer,” says Balckwell-Calvert. “For example, a Riesling will stay for longer because it has more sugar compared to other wines.” Oak is another natural preservative, helping keep wines like Chardonnay and Cabernet Sauvignon fresher for longer.

When buying a bottle to sip throughout the course of a week, look for styles that have thicker-skinned grapes that have a bit more body and structure to them.

“Grapes that have a thinner skin, like a Grenache or a Pinot Noir, tend not to do well open because they have less preservatives and sulfites,”

says Blackwell-Calvert. “They have less tannin structure and acidity; they tend to die quicker once they’ve been opened.”

In some cases, leaving a bottle open may be more like a slowed-down way to enjoy a wine and note the differences as the flavor develops.

“There are some wines, like a Brunello di Montalcino, that will actually show better a couple of days after being open,”

says Blackwell-Calvert. “I guess that is also what a decanter is for.”

But if the wine you decided to sip on doesn’t follow any of the above criteria, there is no reason to just throw it away. “My recommendation is to put the cork as far as possible down the neck of the bottle,” says Blackwell-Calvert. “Put the bottle in the fridge; never leave it on the counter. When you are ready to drink it again, take the bottle out of the fridge for 30 to 40 minutes to warm up.”

If you are someone who repeatedly drinks a little from the bottle at a time, she also recommends buying a Coravin preserver. Or, if you’re not attached to the aesthetics of glass bottles, try a boxed wine. These often last for weeks in the fridge due to their lack of oxygen exposure.

Even if you missed every step — bought a light-bodied, high-alcohol wine and left it on the counter — but you still thought it tasted good, then go ahead and keep enjoying it.

“A wine is good if you taste it and think it tastes good,”

says Blackwell-Calvert. “If it has been open for four to five days and you still like it, then it is still a good wine.”

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When the savvy bubble bursts: Ending NZ’s love affair with sauvignon blanc

Jules van Costello, The Spinoff | November 26, 2020

New Zealand’s wine industry built its name on sav, but we’ve been putting all our eggs in one basket for too long, writes Jules van Costello.

Savvy represents 63% of New Zealand’s area under vine, 74% of our wine production and a whopping 88% of our exports by volume, meaning for every dozen bottles of wine we export, over 10 of those are sauvignon blanc. Photo: Getty Images
Savvy represents 63% of New Zealand’s area under vine, 74% of our wine production and a whopping 88% of our exports by volume, meaning for every dozen bottles of wine we export, over 10 of those are sauvignon blanc. Photo: Getty Images

I like to think of sauvignon blanc as the IPA of wine. It’s brash, bombastic and a little bit basic (in a good way). Like IPA, its tropical aromas of guava, passionfruit, lemongrass and a little bit of sweat jump forth from the glass. In the words of wine educator Oz Clark: “There had never before been a wine that crackled and spat its flavours at you from the glass”. It should not be surprising that some of the flavours in savvies and IPAs are the same – New Zealand’s most acclaimed hop variety, Nelson Sauvin, is named for its olfactory similarity to Marlborough sauvignon blanc.

Savvy is easy to understand and even easier to like. In the world of wine, which has a tendency to disempower consumers by letting so-called “experts” hoard knowledge, this is unequivocally a good thing.

Sauvignon blanc put New Zealand on the map. It is the foundation on which the entire export side of our wine industry has been built. But sadly, there can be too much of a good thing. While writing my new book, Beyond the Vines: The Changing Landscape of New Zealand Wine, I’ve had to wrestle with the fact that while sauvignon blanc is amazing, the New Zealand wine industry has too many eggs in one basket. It represents 63% of New Zealand’s area under vine, 74% of our wine production and a whopping 88% of our exports by volume, meaning for every dozen bottles of wine we export, over 10 of those are sauvignon blanc.

In August 2020, New Zealand Winegrowers released their annual report which stated that, despite six months of Covid-19 affecting sales, we’d actually exported more wine than ever before. Big grocery brands have done incredibly well but many smaller producers are feeling the pinch. The smaller the producer, the more likely they are to be selling wine in restaurants, which is hard when restaurants are shut or diners are too scared to go out. Secondary lockdowns in Melbourne, London and even in Auckland,  as well as the huge mishandling of Covid in our biggest markets – the USA and UK – have had profoundly negative effects for many Kiwi producers.

New Zealand, the forward-thinking upstart that it is, committed to free trade in the mid-1980s. We are an export economy and from my position, this has generally helped us do business. However, one of the consequences of this is that no industry is too big to fail. Our producers, unlike those in Europe, for instance, cannot rely on government intervention to keep them afloat if the arse drops out of the market.

Ripening white grapes at a vineyard in Marlborough Region, country's largest winegrowing region with distinctive soils and climatic conditions, South Island of New Zealand. Photo: Getty Images
Ripening white grapes at a vineyard in Marlborough Region, country’s largest winegrowing region with distinctive soils and climatic conditions, South Island of New Zealand. Photo: Getty Images

Sauvignon blanc is popular now across the globe, but what happens when the bubble bursts? We could face a quick trend shift à la Sideways that saw merlot’s demise, or even a sudden global event change how the wine world works overnight. Most of the players who are making big bucks on industrial sauvignon blanc will not care. They will move onto something else. The growers and the wineries will be hurting. The wine world is a slow-moving beast, but it is also a fickle one. At this stage, New Zealand does not have an exit strategy.

Savvy is important – we can make relatively high-quality juice relatively cheaply. This is what got us into this problem in the first place. But we can also make world-class wine all over New Zealand. We need to champion more serious styles of sauvignon blanc, which we excel at.

We also need to diversify, and quickly. Despite having over 55 commercial varieties being grown, land devoted to most varieties has been dwindling (all but sauvignon blanc, of course, pinot noir, pinot gris and syrah).

I myself am heavily invested in the natural and lo-fi wine game with my businesses Cult Wine and Te Aro Wine but, strangely enough, I do not think this is the saviour of the industry, nor is making more and more serious wine. We need to find something we can make relatively cheaply, well, and for which there is an international demand.

I believe light red wines are part of the answer to the problem of the sav bubble – Montepulciano from Italy, St Lauren from Austria and Gamay are all contenders. In Australia, these light reds have taken off domestically and are making waves internationally. Like sav, we can make affordable pinot relatively well so there is no reason why we cannot apply these skills to grape varieties that are a little easier to grow. I happen to like drinking light reds but this is one solution that should also suit consumers in Australia, USA and the growing Chinese market.

We also need to experiment, throw grapes at the wall to see what sticks. The bubble will pop. We need to be ready.

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