Wine Pairings Through Science

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August 8, 2012

Wine Pairings Through Science Science can solve any pairing problem according to François Chartier, a French-Canadian sommelier who says that aromatic molecules act as a bridge between certain wines and foods—like Cabernet Sauvignon and seaweed-wrapped raspberries. "It's so radically different that it's either groundbreaking or completely crazy," writes F&W's Ray Isle. Here, Isle ventures into the F&W Test Kitchen to put the theory to the test. Plus: • 15 rules for food and wine pairings • Molecular gastronomy at home • Wine vs. mocktails: a pairing taste-off • Terrific recipes from cutting-edge chefs FW Austin Make the feeling of summer freedom last – explore Austin to the Limits. Enter to win a trip to Texas for the sold-out Austin City Limits Music Festival. Pairing of the Day Monday Pea shoot salad with a light-bodied Picpoul Tuesday Tuna burgers with a lively Beaujolais Wednesday Asparagus with a grassy Sauvignon Blanc Thursday Chicken wings with a malty English bitter Friday Rack of lamb with a rich Cabernet Going somewhere fabulous this summer? Refresh your getaway with some glam – enter to win a $1,500 jet-set shopping spree from FORWARD by Elyse Walker and a $1,500 giftcard for your next fabulous destination. FOOD & WINE COCKTAIL APP Get the FOOD & WINE Cocktail App for more than 350 amazing drinks from top mixologists, plus recipes for tasty bar food that serve up the perfect complement. Download for free now! Best of the Best Cookbook Recipes Elevate your cooking with over 100 recipes from the finest cookbooks, plus 20 exclusive new recipes from superstar chefs! Only $10 View Our Privacy Policy  |  Unsubscribe You are receiving this e-mail because you signed up for The Wine List newsletter. This e-mail was sent to houserentkunming.123wallagoogle@blogger.com American Express Publishing Customer Service Department P.O. Box 62710 | Tampa, FL 33662-7108 © 2012, American Express Publishing Corporation. All Rights Reserved.