Some of the volatile sulphur compounds that sign the aromatic profile of the large cabbage family, including Brussels sprouts, are of the same type as those that define the aromatic DNA of the truffle. This explains the countless recipes where cabbages are married to...
Invited by the renowned American Wine Scholar Guild to present three webinars from the perspective of science and wine, François Chartier will explore the aromatic science of molecular harmonies between specific “aroma families” of wine and food and the...
The red apple owes its color to anthocyanins. These same pigments, which give color to grapes and red wines, are the source of a plethora of aromas that sign the aromatic DNA of apples, including a floral tonality that binds the red apple to lychee and rosewater, as...
Part of a web series on “inspiring people” set up on the blog of the Jean Leon wine brand, François Chartier shares his vision of life, his work, his passion and his mysteries. After Elena Arzak, Ferran Centelles, Ferran Aria, the Torres brothers…...
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