Cold comfort. Pious fraud but quite right: otherwise they’d have one old booser worse than another coming along, cadging for a drink. Queer the whole atmosphere of the. Quite right. Perfectly right that is.
Does red wine always go with red meat? How about white wine with fish and chicken?
Forget the rules. Francois Chartier says it’s more important to match food and wine with their molecular aromas.
In “Papilles et Molecules (Taste Buds and Molecules),” named 2010’s Best Innovative Culinary Book in the World at the Gourmand World Cookbook Awards in Paris, the Canadian master sommelier provides a detailed reference guide for doing just that. (…)
Chartier examined the aromatic molecules behind our sense of taste and matched food and wine to their corresponding molecular families. He then developed simple charts that explain how to achieve perfect culinary synergy.
re-photo { Richard Prince }
