Skip to content
search
TastemakersHow Wine Master Sarah Heller Translates Wine’s Enigmatic Characteristics Through Art

How Wine Master Sarah Heller Translates Wine’s Enigmatic Characteristics Through Art

How Wine Master Sarah Heller Translates Wine’s Enigmatic Characteristics Through Art
By Hong Kong Tatler
June 02, 2019
Master of Wine and Asia Tatler's Sarah Heller uses the language of art to translate the wine's enigmatic characteristics

Despite their importance to my industry, wine tasting notes have always struck me as a little odd. Ranging in style from the terse English note (“average at best,” “very fine wine, a very fine wine indeed”) to the maximalist American (paragraphs of description after improbably specific description) to the idiosyncratic (heavily reliant on simile, metaphor, and pop culture references), notes often leave me unconvinced that language is necessarily our best tool for telling people what an unfamiliar wine is actually like.

(Related: How Sarah Heller Became The World's Youngest Master Of Wine)

Furthermore, in our increasingly decentralised world, we can no longer rely on shared cultural touchstones (“what on earth,” I have been asked all too frequently, “is a plum pudding?”). My project, which I’ve called Visual Tasting Notes, was at first just an attempt to reconcile this issue. As I tell all wine students, learning to write about wine is difficult because scents naturally trigger memories—smell and memory being neighbours in our brains’ primitive limbic system—but language resides further out in the esoteric frontal cortex. If we could impressionistically capture the raw neural flutterings triggered when we smell, say, the heady musk of our grandmother’s perfume or the dewy lushness of our childhood garden, maybe we’d have a better shot at communicating.

Having completed a degree in painting, I’ve always been inclined to think visually. The concept of depicting wine is hardly new, but much of what I’d seen—illustrations of wine flavours or photographs of fruit clumps stuffed into wineglasses or strewn around bottles—always struck me as simply visual translations of verbal notes. They seemed too literal, as if the experience of a wine could be recreated by tipping a glassful of fruit and nuts into a blender.

ParacombeEast WestRiesling 2017,Adelaide Hills,AustraliaEthereal florals,floating whiteblossoms withsweet orangepollen core
Providence1994 (Bordeauxblend),Matakana,New ZealandSheer colour,sun-driedtomato anddried cherry;sensuous,envelopingouter layer overnut shell androse hip c entre
Delille Harrison Hill 20 14, Washington, USALean rectangle; lovely equilibrium; salted plum and fresh plum; violets,quinine; pure bright, gem-like acid, satiny tannins
Weingut Maria Hick Riesling Smaragd Ried Stiegelsthal 2015, Wachau, AustriaVery high toned with white pepperand grass; exotic margarita agave whiff; tight lens shape
Chateau D’Yquem 1996, Sauternes, FranceCandied orange; bitterness; toffee
Palacios Remondo Rioja Placet 2014Sweet spice, toasted coconut, custard; oily, rotund shape
Machherndl GrünerVeltliner Höll aufMaische 2014Grassy, lifted, and almostshrill but rounds outbeautifully with brothyrichness and sunny yellowfruit before finishing withan acid kick
Guigal La Turque 1989,Côte Rôtie, FranceFirm overlay of oak ;densely leathery; whitepepper, purple plum, andethereal notes beneath;suede tannins
Cirillo Estate 1850Grenache 2010 Raspberry+ tart cherry fruit, etherealherbal lift, leather + deermusk; sheer, graceful +upright
 

To my mind, shape is a concatenation of the acid and tannin structure, the body and the aromatic intensity as they’re experienced in time, going from top to bottom

My starting point for every note is an outline that defines the wine’s basic “shape.” To my mind, shape is a concatenation of the acid and tannin structure, the body and the aromatic intensity as they’re experienced in time, going from top to bottom. Beyond that, each image is as expansive or minimalist, subtle or flamboyant as the wine demands. Collage, which mimicks the brain’s tendency to collect sensory fragments and a favourite of mine from my art student days, feels like the perfect medium. Digital collage is even better because it turns the entire world into a resource. If I need a particular shape I haven’t been able to hunt down in the wild, I can paint, draw or sculpt it, then photograph it.

(Related: 10 Of The Best Piemontese Wines To Try)

The project so far has been an exciting trip back into the world of art and a thrilling merging of my earlier life with my current one. The response has been fascinating, with Chinese collectors and curators especially intrigued by something they see as a very natural combination. Interestingly, the second most interested group has been Australians, who’ve applauded the embrace of individual experience over technical analysis. Hopefully, as we show them in more and more venues, the cumulative feedback will help build something that truly resonates.

This article originally appeared on hongkongtatlerdining.com.

Tags

TastemakersSarah Hellermaster of winewine tastingart

clear
keyboard_arrow_up

In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.

close