Do our genetics dictate our wine preferences?

In class, we've discussed how discovering one's taste for wines is more about the journey than about the destination. In the class about the role of the critic, Alder Yarrow went so far as to call out the mere notion of "proper" food-wine pairings (e.g., red wines + red meat) as "malarkey" (great word). In short, though we've granted that differences in quality are real, we've largely concluded that wine preferences are subjective and inherently personal.

However, is it possible that our wine preferences are determined by our DNA? A company called Vinome has set out to answer this question. For a profile fee of $29.99 and a $40 DNA test, Vinome collects your self-reported wine-preferences and a sample of your saliva to and promises to "analyze your DNA and taste preferences, then match you with hard-to-find wines selected for your unique palate." Customers are categorized into one of eight groups with names like "Jam Dunk," someone who likes rich, jammy wines or "Bing is King," someone whose palate appreciates cherry and earthy flavors. The personalized report that customers receive also highlight the genes that influence one's perception of taste, and provides commentary on whether, for instance, one is predisposed to have a higher tolerance for acidic wines.

To taste wine's that match with their profile, customers can join Vinome's wine club or shop in their online store, with both channels promising access to unique, hard-to-find wines.

Critics question the legitimacy of the science behind Vinome's product, calling attention to the fact that some flavor preferences are learned (think: geographic variance in spice tolerance). However, some research has corroborated the possibility of genetics playing a role. Liz Thach, a professor of wine and management at Sonoma State University, published research showing that people form distinct groups of wine preferences based on natural characteristics including how many taste buds they have and how much saliva their mouth produces. She maintains however, that people can learn to like other flavors.

Maybe we should give Vinome a try and see how it holds up to our own intuitions!

Sources:
https://www.chicagotribune.com/bluesky/techandculture/sns-tns-bc-tech-culture-dna-wine-20180410-story.html
https://www.wineindustryadvisor.com/2017/06/30/vinome-dna-based-wine-experience