What is the relationship between wine varieties and flavor components? This visualization attempts to show the strength of these relationships. I culled descriptive flavor words from over 5,000 published wine tasting notes written between 1995-2000 in a major Australian wine magazine. Written by Carl Tashian for Visualizing the Five Senses, a class at ITP @ NYU.

See also, from the archive:

In 1991, Cisco's tendency to cause a temporary form of inebriated insanity led the Federal Trade Commission to require its bottlers to print a warning on the label.

How do different wines taste?