The Science Behind the Pairings
Part 2: Answers on wine-and-food matches from the Molecular Sommelier
Posted: Feb 25, 2010 11:38am ET
Wine Spectator editor at large Harvey Steiman says that knowing what types of aromatic chemicals actually link foods with specific wines opens up possibilities at both ends of the match. It allows us to choose alternative ingredients and similar wines that will work the same way.
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