The paper presents a specific sound design process implemented upon a collaboration with an important stakeholder of the wine (Champagne) industry. The goal of the project was to link sound properties with oenological dimensions in order to compose a sonic environment able to realise a multisensory experience during the wine tasting protocol. This creation has resulted from a large scale methodological approach based on the semantic transformation concept (from wine words to sound words) and deployed by means of a codesign method-after having shared respective skills of each field (sound and oenology). A precise description of the workflow is detailed in the paper, The outcomes of the work are presented, either in terms of realisation or conceptual knowledge acquisition. Then, future perspectives for the following of the work are sketched, especially regarding the notion of evaluation. The whole approach is finally put in the broad conceptual framework of 'sciences of sound design' that is developed and argued in the light of this study.