What do wine tasting and tribology have in common? Professor Nicholas Spencer reveals the surprising connections, from the role of friction in mouthfeel to how tannins shape our sensory experience. He shares his journey from chemistry to tribology, his research on replicating the tongue’s surface for wine studies, and the challenges of crafting non-alcoholic wines that still deliver on taste. Plus, we dive into the fascinating world of polymer brushes and their impact on lubrication and medical applications.