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Pairings
Is there a scientific basis for wine and food pairing?
Posted on November 18 2010 at 08:19
I went to a really interesting seminar last week on matching champagne with food. It was based on the chemical compounds flavourist Danny Hodrien of F & F projects had identified in Mumm champagnes using gas chromatography, solid phase micro-extraction and mass spectrometry (No, I don’t know what they are either). Based on those findings Iain Graham, the executive chef at the Caprice had devised a range of canapes that incorporated the flavours rather than seeking to complement them
The effect of temperature on food and wine matching
Posted on January 8 2013 at 08:09
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates:
