How Food and Wine Matches Work
Revisiting the groundbreaking book Taste Buds and Molecules
Posted: Feb 20, 2012 11:27am ET
It is worth casting a skeptical eye on received wisdom about wine. So much of what we think we know turns out to be wrong. Early in my gastronomic career I grabbed the wrong glass and inadvertently took a sip of red wine with my grilled salmon, only to find that it made better music in my mouth than the white wine next to it.
Received wisdom takes a beating in Taste Buds and Molecules by François Chartier (Wiley, $37). An English-language translation is set to be released March 5.
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