By François Chartier “Créateur d’harmonies” Spanish Monastrell and Provençal Mourvedre: a single grape varietal certainly, but more often than not, tastes at the opposite ends of the spectrum! We are “comparing varietals” to better...
Did you know that raw carrots do not have the same aromatic profile as cooked carrots? Raw, it expresses aromatic notes from the aniseed-like taste food and wine, while cooked it develops a dominant floral note from the same family as violet, blackberry and raspberry!...
Among the 12 dominant aromatic compounds in celery is apigenin, a polyphenol, also dominant in parsley, which induces a “cold taste” on the taste buds, as do the menthol in mint and estragol in tarragon and green apple. Once transformed into celery salt,...
The almond, one of the most appreciated nuts all over the world, is one of the most delicate flavors in wines, especially in white wines of the aligoté variety. Toasted or roasted, it develops new aromas that allow new aromatic harmonies with all foods in the world of...
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