Cava = Versatility

Cava = Versatility

As in the case of champagnes, the excellent white sparkling wines of the Cava appellation favour magnificent harmonious inspirations at the table. Their aromas of almond, pear and apple, with a hint of citrus, set the pace for food and drink pairings and cocktails....
ARTICHOKE: AN ALMOST SWEET COMPLEXITY

ARTICHOKE: AN ALMOST SWEET COMPLEXITY

Once cooked, the artichoke is dominated by an aromatic compound (1 -hexen-3 -one-), which also contributes to the aromatic profile of raspberry, honey, lime, butter and cooked milk.  In fact, artichoke is marked by more than 48 organic compounds, including coumarin,...
BLUE CHEESE: COMPLEXITY AT ITS BEST

BLUE CHEESE: COMPLEXITY AT ITS BEST

The volatile compounds in blue cheese reveal aromas of butter, spice, spiciness, fruit, meat, flowers, coffee and cocoa. There are also fatty acids, such as glutamate (part of the fifth taste: umami), that support the whole, providing a richness of flavour and...
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....