How do winemakers need to think about canned wine differently? Does the canning process need to be altered to avoid damaging the wine, or is it just the same as canning a pale ale, or diet cola? What is the science behind canned wine?
Wine needs a Nordic Food Lab. A big box full of cool things that isn't expected to produce anything in particular, and that throws off cool ideas and new knowledge because they couldn't really not do so.