Up until recently, the methods wineries used to decide what to produce and what to sell have been almost entirely subjective. Without data, it was really hard to figure out how to make a great wine that would sell well in the market. But in an extremely competitive market, where many wineries only have one shot per season to make a great wine, more and more winemakers are looking for ways to predict what consumers will like, so they can create better products and increase their profits. Now Tastry, a sensory sciences company based in California, is using machine learning and advanced chemistry to teach artificial intelligence to "taste" – and that technology is shaking up the wine industry by providing valuable information to winemakers and retailers about the wines that customers enjoy. I interviewed Katerina Axelsson, Founder and CEO of Tastry, about how her company uses artificial intelligence to recommend wines to consumers and advise wineries about what products to make.