Few things have more currency in the technology arena of popular culture than artificial intelligence. From where I sit, a stone’s throw from Silicon Valley and fully immersed in that industry’s reality-distortion field, AI is simply the hottest thing going. It’s what venture capitalists want to fund. It’s what start-up entrepreneurs want to build upon. And it’s what everyone wants to believe in. Even the wine industry.
But when it comes to the use of AI for wine, a strange dichotomy seems to exist. Namely that the most...
