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Well, where can I start? I guess I like the idea of a taste classification system, but I'm not ok with using a system from a big retail chain, but not because I don't like big retail chains... that's beside the point.
Rather it's because they are trying to do something that one can evaluate standing in a store at 19h when you have guests arriving at 19h30. We're trying to learn something.
So, I welcome the notion of searching by "taste", but I would like to have ideas reflected like "Oakey", "buttery", "grassy", "fruity"... all the "y" words in english.. I guess those "ir" verbs in French.
Which brings me around to thinking that the MediaWiki category system would be good to use here. You could build an interface that makes it look like Flickr-style tags. What do you think? -- Mark 17:51, 24 September 2007 (EDT)
- As you may or may not have understood, this classification is another tool to search for wines in Vinismo when and only when the features we wanna add will be added - i mean, search functionalities that help you search a wine by different criterias, taste classification being one of the possible criterias.
- About categories: We've been avoiding categories from day one. Not really actually; I've really tried to use them but I couldn't come up with a way they could be useful. I prefer the tagging system we do now, with custom templates (for example adding {{IsAnAppellation}} in an appellation-related page instead of categorizing it). Then we call those tags with a script depending of what we wanna do. Can't tell you more, Evan is really the expert for this stuff, the only thing I know by myself is that I don't like categories... the way they're used in Wikipedia is not really useful, lots of dead-ends and little usefullness if you ask me.
- Anyway, whatever method is used, the question remains: is this classification system really useful if used in addition to the varietal-composition and geographic-origin parameters ? I'm not even sure of this myself, even though I started this debate... niko - vinismo 21:34, 24 September 2007 (EDT)
- Mark's also an expert about tagging stuff; he uses it for Wikevent.
- My main feeling about this taste classification is that it's probably a good output but more of a tedious input. For most types of wine, it's the type, not the label, that gives the broad definition of the taste. So a vinho verde is always going to be light and fizzy; a Barolo will always be big, full-bodied and complex.
- I think we could definitely do some color-coding based on the type of wine (red, white, sparkling, fortified), the primary grape for New World wines, and/or the appellation for Old World wines and blends. We could allow an override by the user if they don't like it (e.g., if this is the exceptional New Zealand Sauvignon Blanc that's medium-bodied and oaky). I think if we do it right that will be pretty unlikely, though. --Evan 10:10, 12 October 2007 (EDT)
