So, what do we mean when we sample a wine and say that the wine has complexity? What are we expecting when we are told that one wine is “complex” and another is relatively “simple”? That is, what does a complex wine have that a less-complex wine does not have? And what is the relation between perceived complexity in a wine and perceived wine aging potential? We do not as yet have clear answers to these questions, but such questions are being explored in a new programme of research involving collaboration between sensory scientists at Lincoln University in New Zealand, and at two French universities.