Wine scientist reveals how food, music and temperature can affect its taste

When Dr Jacqui McRae reveals what she does for a living, most people are overcome with professional envy. As a research scientist at the Australian Wine Research Institute, Dr McRae spends her days studying the finite qualities of some of Australia’s best drops. So does she ever get to taste what’s in the beaker? “Ah no,” she said. “That would be nice, but no.”