Taste Buds and Molecules
Canadian Sommelier François Chartier takes food and wine pairing to the next level in his revolutionary guide to uncovering the hidden tastes of wine in Tastebuds and Molecules. Anyone familiar with the work of Bernard Lahousse of FoodPairings will already have a brief idea of Chartier’s methodology. Deconstructing ingredients and wine to their most basic molecular structure, he offers insight on why certain pairings work and others don't. Rather than focus on the similarity of flavor profiles, Chartier steers his reader towards making complementary choices. By bringing science to an elusive art, Chartier provides access for everyone, from the novice wine aficionado to the Master Sommelier, with practical methods for enhancing the dining experience through greater sensual understanding.