
Bordeaux red wine and Artificial Intelligence – a good blend?
In an experiment, Artificial Intelligence (AI) could accurately identify which chateau 80 Bordeaux wines came from – with 100% accuracy! Mon dieu!
On 5 December 2023, New Scientist’s Chemistry section reported on a recent study that showed a machine-learning algorithm was able to tell which estate 80 Bordeaux red wines came from with 100% accuracy by assessing their chemical signatures.
We (humans) know that wines have a distinct identity related to their geographical location – i.e., where the grapes are grown and where the wine is made. Now AI bots do too!

Researchers at the University of Geneva in Switzerland used AI to analyze the chemical composition of 80 red wines from seven estates in the Bordeaux region of France produced over 12 years from 1990 to 2007. They wanted to know whether wine had a chemical signature independent of its vintage. Researcher Alexandre Pouget said,
“it means that one estate’s wines would have a very similar chemical profile, and therefore taste, year after year.”
The researchers vaporized each wine and separated it into its chemical components. The read-out of the components is called a chromatogram. The chromatogram has about 30,000 points representing different chemical compounds. For the experiment with 80 red wines, to program an AI algorithm the researchers used 73 chromatograms, with information on the estate (chateux) of origin and the year a wine was produced. Then they tested the algorithm on the seven chromatograms that had been held back. They repeated the process 50 times, changing the wines each time.
The AI algorithm correctly ‘guessed’ the chateau of origin 100% of the time. Not many wine experts can do that! The AI algorithm could accurately guess the chateau of the wines even using just 5% of the chromatograms. It could also separate the wines into groups that were more like each other. It grouped the wines from the right bank of the Garonne River – called Pomerol and St-Emilion wines – separately from those from the left bank estates – known as Medoc wines.
However, the AI algorithm correctly guessed the year that the wine was produced only about 50% of the time. But 50% is still a very good guesstimate.

The researchers said the study showed that a wine’s unique taste, and feel in the mouth, does not only depend upon a handful of key molecules, but rather on the overall concentration of many molecules. The study shows that local geography, climate, microbes, and wine-making practices together (referred to as terroir) do give a unique flavour to a wine.



Photographer: Martina Nicolls



























































