In a commentary ("Unleash the war on terroir") on the sequencing of the Pinot noir genome, The Economist envisions the next step:
No longer need you doubt whether a wine truly does possess flavours of exotic coffee, chocolate, Asian spice, roast duck and blackberry and prune liqueur. Genes from those very animals and plants could be spliced straight into the grape's genome.
It's one way "to ensure the wine really does go with the food."