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FoodandWine

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

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