Warmth and Brightness

One of the best photoblogs around, for my money, is 101-365. In addition to some stunning photography, Chris Heilman has posted several investigations into the color of wine, and postulates that you can uniquely describe the shape of a wine sample’s transmission spectrum with two parameters, warmth and brightness. (He also looks at absorption spectra.) The next question is, does knowing the shape of the spectral curve help predict the flavor?