LAUREL: A WINE LEAF

LAUREL: A WINE LEAF

Laurel is marked, above all, by aromas of the terpene family, the same ones that characterize the aromatic profile of rosemary and eucalyptus, as well as Riesling wines, Cabernet Sauvignon reds from Australia, California and Chile, and Chilean Carmenère reds.  It is...
ROASTED RED PEPPER: HIGHLY WOODY

ROASTED RED PEPPER: HIGHLY WOODY

Like roasted sesame, roasted red pepper shares aromatic compounds (dimethyl pyrazines) with all roasted and grilled foods, as well as sharing aromas with wines and spirits aged in oak barrels. The synergy in this case is very strong, because in addition to the...
Sweet Potato: Colorful

Sweet Potato: Colorful

Aromatically related to the butternut squash, the sweet potato derives some of its aromatic organic compounds from its colour pigments (carotenoids), which are echoed in other foods such as saffron and chili pepper, as well as in rosé and chardonnay white wines....
PEAR: Creative fruit

PEAR: Creative fruit

You can easily have fun in the kitchen by adding ingredients that share the same dominant volatile compounds, such as fresh fig, honey, cinnamon, thyme and liquorice, to your pear recipes. Many sweet white wines will also echo the pear in their similar aromatic...