DARK CHOCOLATE

DARK CHOCOLATE

Dark chocolate is strongly marked by aromas resulting from Maillard reactions (generated by cooking food). Its aromatic profile is very similar to that of barrel-aged wines, maple syrup, coffee and grilled/roasted foods. Aromatic compounds such as pyrazines (wet...
ALBARIÑO

ALBARIÑO

The Albariño grape, a noble white grape variety from the Spanish appellation Rías Baixas, located on the west coast of Galicia, produces dry wines often marked by a strong minerality, close relatives of the terpenic aromatic profile of Alsatian and Germanic wines....
Wasabi

Wasabi

Like the capsaicin in hot peppers, wasabi has an active molecule (gluconasturtine) with a spicy taste that is also found in horseradish.  It is this sulphurous molecule that gives the impression of fire in the mouth. When the wasabi root is crushed, an enzymatic...
GREEN ASPARAGUS

GREEN ASPARAGUS

Green asparagus has long been regarded as one of the enemies of wine. It is time to make amends! In its aromatic structure, when steamed, it contains aromatic compounds from the same family as Sauvignon blanc. And if grilled, sautéed or roasted, it develops aromas...
BANANA

BANANA

When overripe and darkened, it expresses itself through aromas of the same family as vanilla, honey, rum and coffee. On the other hand, when it is ripe, still yellow, it develops aromas reminiscent of cloves and parsnips. In fact, did you know that parsnips cooked...
PARSNIP

PARSNIP

Parsnips, like turnips and other root vegetables, are one of the foods with an aniseed flavour. This also makes it an ingredient that goes well with Sauvignon blanc and other aniseed-flavoured wines and liquids. But its aromatic path does not stop there, as parsnips...