I am proud to announce that the first of my (hopefully) three-part series on the science underlying food and wine pairings is now available to read on PalatePress.com.
The series is called: “What wine pairs with red herring” and aims to understand the foundations of food and wine pairings through picking apart the chemistry and sensation neurophysiology aspects at play.
I know when people hear (or read) “chemistry and sensation neurophysiology”, they might get a bit intimidated. Don’t worry. I make it quite easy.
This first article focuses on tannic wines. With the help of a sensation researcher, I look at the chemical interactions between wine and food and how that is perceived by our sensory hardware.
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