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 to gewürztraminer wines.
Complementary Ingredients
- Almond
- Strawberry
- Star anis
- Cheese
- Beetroot
- Kiwi
- Rose water
- Lychee
- Taragon
- Rhubarb
Complementary Drinks
- Chardonnay
- Muscat
- Ice cider
- Rhum
- Gewurstraminer
- Sauternes
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover a lot of aromatic recipes available on the website: www.recettesaromatiques.com by Francois Chartier!