Chemistry
AI can tell which chateau Bordeaux wines come from with 100% accuracy
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Bio
Chris Simms is an assistant news editor who has worked at New Scientist for more than 10 years. For the start of his tenure, he was the chief subeditor. He previously worked as a senior subeditor at Nature and has a degree in Zoology from Queen Mary, University of London.
In recent years, he has written numerous articles for New Scientist and in 2018 was shortlisted for Best Newcomer at the Association of British Science Writers awards. He is interested in all things scientific, especially those related to biology, food, drink, history, politics and exercise.
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