GIN: GIN or GINS?

GIN: GIN or GINS?

Many brands of gin have a singular style, while having an identical aromatic base, built on juniper berries with resinous / terpenic fragrances, paired with citrus fruits (lemon, bitter orange peel, etc.), as well as a subtle but very personal blend of herbs and/or...
AVOCADO: A FRUIT WITH AN ANISEED HEART

AVOCADO: A FRUIT WITH AN ANISEED HEART

In Mexican kitchens, it is classically associated with fresh coriander, and rightly so, as it is dominated, among other things, by aniseed aromatic compounds. Avocado also has a very close aromatic relationship with the large family of terpenic herbs (rosemary,...
CARROT: A DOUBLE-SIDED VEGETABLE

CARROT: A DOUBLE-SIDED VEGETABLE

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!...
ALMOND: FRESH / TOASTED

ALMOND: FRESH / TOASTED

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...
CABBAGE: A CLOSE FRIEND OF THE TRUFFLE

CABBAGE: A CLOSE FRIEND OF THE TRUFFLE

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...
THE RED APPLE: FRESH AS A ROSE!

THE RED APPLE: FRESH AS A ROSE!

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...