Getting Wine Pairing Down to a Science
| Aug 9 2012 | (23:06:32 - EDT)
Tags: Food and Wine, molecules bridge wine and food, Ray Isle, science and wine pairings, wine pairings
Science can solve any pairing problem according to François Chartier, a French-Canadian sommelier who says that aromatic molecules act as a bridge between certain wines and foods—like Cabernet Sauvignon and seaweed-wrapped raspberries. "It's so radically different that it's either groundbreaking or completely crazy," writes Food and Wine’s Ray Isle. Here, Isle ventures into the F&W Test Kitchen to put the theory to the test.
[Information Courtesy: The Wine List Newsletter, Food & Wine]
[Photo: StockFree Images]
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