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Illustration by Alex Nabaum
Though the scientific language in François Chartier’s book can be daunting, it’s easy to test out his ideas with simple dishes.
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.