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The Economist has a nice article on genetically modified wine.
They are creating what the producers want (disease-resistant grapevines) rather than making tweaks that also appeal to consumers.

What sort of traits might consumers want, you ask? More reliable flavours for one thing. No longer need you doubt whether a wine truly does possess flavours of exotic coffee, chocolate, Asian spice, roast duck and blackberry and prune liqueur. Genes from those very animals and plants could be spliced straight into the grape's genome. Forget hours spent swilling, swirling, sniffing, gurgling and spitting—it will all be there in black and white, in the sequence data.

Check it out here.


Get Camper's Book: Tonic Water AKA G&T WTF.