During the 1990s, advances in analytical chemistry and the flavor and fragrance industry led to the development of synthetic wine flavorings and additives, designed to enhance or mimic the taste and aroma of wine. These additives, while controversial, were developed to make cheap or poorly made wines more palatable, and they could be transported and added easily, reducing the need for expensive aging or careful transport. This development represented a new frontier in the manipulation of food and drink, raising questions about authenticity and the nature of the wine itself, and it became a subject of concern for winemakers and consumers alike.

The use of synthetic flavors and additives in wine is a subject that touches on the themes of authenticity, technology, and the commodification of nature, all of which are concerns of contemporary poetry. Poets concerned with the environment and the industrial food system have written about the ways in which technology alters our perception of food and drink, and the use of synthetic wine flavors is a prime example. This issue has been taken up by poets who question the value of a product that is manufactured rather than grown, making it a subject for the eco-poetry of the 21st century.