Prof. Nic Spencer decided to start a post-retirement career in wine while trapped in a vineyard in Mendoza for two months during Argentina’s Covid-19 lockdown. Having completed an intensive period of wine education, which culminated in a DipWSET from the Austrian Wine Academy, he now combines his main interests of wine, surface chemistry and tribology by conducting research in wine mouthfeel, as well as writing, lecturing, and teaching about wine. Nic is based in Zurich, Switzerland.