Food and Wine Pairing on a Molecular Level

I have just read this very interesting article on food and wine pairing.  The article is a review of a recently written book approaching the pairing of food and wine from a molecular standpoint.  The book author's theory is that if the molecular components that make up a wine are the same found in a specific food, they can be successfully paired.  Creative and funky combos are discussed and charts of food/choices are presented.

Check it out….I'm gonna go search for the book on Amazon right now!

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