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Taste DNA

Your palate is a pattern, not a rating.

Taste DNA is Oenra's name for a living model of your wine preferences. It lives on the same eight sensory dimensions as every wine — so the two can be compared directly.

Fig. 1A palate, mapped
Illustrative

A dumbbell plot of a personal preference profile against a wine, across eight sensory dimensions.

  • This wine
  • Your palate
Eight dimensions, one you. Your Taste DNA is your position on each axis — compared here against a sample wine.

A note on the name: Taste DNA is a preference model, not a genetic test. We don't sequence anything. It's built from your choices — and you can see and delete what it holds.

How it forms

It learns you the way a friend would.

01

A short questionnaire

You start with a visual questionnaire about the styles and characteristics you enjoy — a first estimate of your profile.

02

Feedback over time

Every wine you rate, save, or reject nudges the model. It learns from what you do, not only what you say.

03

A living pattern

Your profile shifts as your palate does. It's a relationship, not a one-time result — and it gets more you with use.

The eight dimensions

What makes a palate distinct.

Sample values shown for one illustrative profile. Yours will look different — that's the point.

Fruitiness

Restrained → Fruit-forward

How much ripe fruit character leads the wine — from subtle and savory to bright, juicy, and expressive.

Ripeness

Fresh → Ripe

The sense of sun and sugar in the fruit — green and cool-climate at one end, jammy and warm at the other.

Acidity

Soft → Zippy

The freshness and lift on the palate. High acidity feels crisp and mouth-watering; low acidity feels round and mellow.

Tannin

Silky → Grippy

The structure and grip from skins and oak — the drying, textural backbone that lets a wine age.

Body

Delicate → Full

The weight and density of the wine in your mouth, from light and airy to rich and full-bodied.

Oak

Unoaked → Toasty

Influence from barrel aging — vanilla, spice, smoke, and toast layered over the fruit.

Sweetness

Bone dry → Sweet

Perceived residual sugar, from completely dry through off-dry to lusciously sweet.

Savoriness

Clean → Earthy

The savory, earthy, funky notes — forest floor, leather, smoke, and umami that add complexity and intrigue.

Example profilesIllustrative

Three fictional profiles, named by sensory preference — not by demographic or skill. Real Taste DNA is continuous, not a category.

Structure-forward

Leans into tannin, savory character, and grip; lower on sweetness. Think aged reds and earthy styles.

Bright & aromatic

High acidity and aromatic lift, lower body and oak. Think crisp whites and cool-climate styles.

Ripe & rounded

Ripe fruit, soft acidity, fuller body. Think warm-climate reds and plush, fruit-forward styles.

Your data

Yours to see, correct, and delete.

Your Taste DNA is built to serve you, not to be sold. You can view what informs it, correct it, and remove your data. Insights that improve the models for everyone are anonymized and aggregated. See our privacy policy.

Wine, understood

Understand the bottle. Understand the person.

Oenra is a research preview. Join to help shape it, or talk to us about a pilot.

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