A little basic chemistry to better understand the origins of a succulent trio. Caramel aromas (marked by an aldehyde, close to vanilla) have hooked atoms like those of Grenoble walnut and vanilla. This is why it is so well matched with its two dessert partners, but also with wines marked by these aromas, especially madeiras and ports, as well as very ripe rivesaltes and sauternes.
Complementary Ingredients
- Sesame oil
- Coffee
- Roasted coconut
- Curry
- Dried fig
- Muesli
- Licorice
- Celery salt
- Mushrooms
- Sautéed scallops
Wine & Complementary Drinks
- Bourbon
- Fine sherry
- Madeira
- Tawny Port
- Rum añejo
- Tequila reposado
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.