The idea that Canadian sommellier François Chartier presents in his book Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor is a very intriguing one. Look at the aroma molecules that give foods and wines their characters, he says, and use that as a basis for pairing foods with wines and with each other. Instead of years of tastings and trial and error, a few simple principles and charts can guarantee exquisite pairings every time.
Read Full Article »
