"One of the things I enjoyed most about this project was researching a wine and then going out to purchase a bottle of that wine," Seidell wrote in an email to Popular Science. "First I would try the wine without looking at my notes and try to sort out the flavors. I'd come up with maybe four flavors at most on my own. Then I would look at my research notes and keep those flavors in mind as I took another sip. Sauvignon Blanc, for example, had what appeared to be an impossible number of flavors, but as I drank it I found that it really did contain what my research said it did: Very Dry with lots of Citrus, Acid, Melon, and Stonefruit flavors alongside lighter Honey, Floral, Creamy, and Mineral flavors."