Nic Spencer, who has a background in chemistry and was for many decades a university professor, 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. Following an intensive period of wine education, culminating in a DipWSET from the Austrian Wine Academy, he now combines his main interests of wine, surface chemistry and tribology (friction and lubrication) by conducting research in wine mouthfeel, as well as writing, lecturing, and teaching about wine. Nic is based in Zurich, Switzerland.