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.
Editor's Note: Wine and chocolate is a ubiquitous pairing, but are they really meant to be together? Monthly columnist Erika Szymanski explores how the chemical makeup of chocolate means pairing with some wines might not always be the best idea. –Tom Mansell, Science Editor
Would you drink fluorescent green wine? Most molecular biologists-in-training experience their first taste of genetic engineering by transferring a jellyfish gene into (harmless) Escherichia coli, making the bacteria glow green under UV light. One slow day this past winter, my lab-mates and I contemplated the ramifications of transferring that same gene into Vitis vinifera. Fluorescent green wine? Fluorescent green wine! Oh, wait a minute. Do we seriously want such a thing? And has someone already done it?