REGULAR readers will know only too well that the machines are hell-bent on killing us all, after they have taken our jobs of course.
Bartenders will soon be a thing of the past thanks to pint-pulling robots.
Delivery drivers, and all the chaos and crashes they cause, are also set to become obsolete due to the emergence of drones that drop off your orders.
Next in line apparently are wine tasters and sommeliers after scientists produced a machine that can tell exactly where a bottle of wine comes from.
The technology looked at tens of thousands of molecules in 73 different wines to find patterns in their compositions.
The different patterns were then linked to wines from specific vineyards.
Experts from the University of Geneva tested it and were able to perfectly identify wines from seven different estates in Bordeaux – even if the growing areas were separated by just a single country lane, The Times reported.
The results will back up what vino connoisseurs have long been saying, that good wines reflect local “terroir”, the soil and microclimate, the lie of the vineyard and the specific methods of the grower.
The findings could also help clamp down on the fake wine trade and help prove the origins of your preferred plonk.
Alex Pouget, a French computational neuroscientist behind the research, said: “Our results show that the terroir is expressed in a wine’s chemical composition, which was suspected to be true but had never been established on such a fine spatial scale.”
It is also hoped the discovery will reveal what experts are actually referring to when they use seemingly abstract terms to describe wines.
Pouget, who believes the development could lead to better vintages and blends of wines, added: “We could ask what it is that changes in the overall chemical spectrum of a wine as it ages, or how the chemical spectrum maps on to a verbal description from a wine expert — what it means to use terms like citrus, mineral, wood and so on.
“The biggest chateaux pay big bucks to hire the best oenologists [wine advisers] in the business. Having a technology like ours could help other less wealthy estates to produce optimal blends.”