Molecular Pairing at Home

By Ray Isle Posted August 29, 2012

The molecular approach to wine pairing proposed by French-Canadian sommelier François Chartier in his new book Taste Buds and Molecules intrigues F&W’s Ray Isle, who explores the topic in the September issue. Though the scientific language in the book can be daunting, it’s easy to test out his ideas with simple dishes outlined below.

Molecular Wine Pairing


Related: Getting Pairing Down to a Science
15 Rules for Great Wine and Food Pairings
150 Best Wines for $15 or Less

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet