Posts Tagged ‘oak’

French book on flavor pairing of food and wine

Wednesday, July 22nd, 2009

papilles_molecules

The Canadian sommerlier François Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As the title Papilles et molécules (= Tastebuds and Molecules, unfortunately not available in English) suggests there is some science involved. It turns out in fact that he has applied the principles of flavor pairing to food and wine. With help from Richard Béliveau from Agriculture and Agri-Food Canada and Martin Loignon from PerkinElmer he has analyzed wines and food and comes up with the following suggestions for lamb, as described in the article “Chemistry-set wine pairing”:
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