The Charles Sturt University chemist has climbed to the top of the wine-science world with his appointment as president of the preeminent wine science forum - the Vino Analytica Scientia (IVAS) symposium series.

Dr Clark said that his election is recognition of Australia's stature in the world of wine and research.

"It's a pretty amazing deal. A lot of my heroes in my field were either in that role or in the committee. It's amazing to follow in their footsteps," he said.

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"Australia probably punches above its weight in terms of high quality research ... We have a really good history of insightful and productive research results."

Dr Clark grew up on potato farms in rural Victoria, and it was the love of agriculture, combined with a love of science, that led him to a life studying wine.

While we're thinking about the tannins and the oaky flavours of our favourite drop, Dr Clark is deep into the chemical composition of a wine.

"I didn't know much about wine at first before I started researching it, I definitely hadn't drunk much of it. My journey into wine research has opened up that knowledge and the complex science involved in producing a good wine," he said.

"It's really rewarding, research is really hard, you can work on something for years and it fails.

"So, when you get a success and wine makers are keen to uptake what you've done, that's a really big buzz."

Dr Clark finds it hard to pin down his favourite drop - other than to say any of the CSU wines - but one bottle does hold a special place for the academic.

"My supervisor made me measure this one wine a lot in my PhD. A Clare Valley Riesling, it's one I'll never forget because it's got a fish on the label and so I spent a lot of long nights measuring copper in this wine."

"It's a beautiful wine and it's been with me through my entire journey."

Like most scientists, he has the lofty goal of a Nobel prize in some far flung recess of his ambition, and should that day come there will be one bottle he'll crack open.

"There is one bottle, I think I made it when I first came here in 1997 as a student. I think I misspelt Cabernet Sauvignon on the label ... I'm a little bit scared to drink it ... but the Nobel Prize, I'll crack it then."

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