So I am really jealous of the skill mechanical engineering PhD student Dan Quinn has in making that video. And it’s really informative. (Also, we talked about this in my surface chemistry class a few weeks ago!) Robert Krulwich says we need more people like Quinn and I totally agree. The Atlantic seems to misunderstand the video in two really weird ways, though. First, the description isn’t new. People figured out the cause of tears of wine in the 1850s. Secondly, this really has nothing to do with quality of the wine. The way a wine forms tears is more reflective of the alcohol content than anything else, because the solids you find in wine don’t affect surface tension nearly as much as the alcohol does. It does tell your something about your wine, but not the thing most wine drinkers focus on.