Wine pairing and molecules

I recently stumbled upon a very interesting article in the September 2012 issue of Food & Wine magazine. As a scientist, I’ve always been interested in what molecules make up flavor and how we perceive them. The article Getting pairing down to a science touches on this subject by reviewing François Chartier’s {one of Quebec’s best sommeliers} “new”…


Recently, a friend of mine was kind enough to gift me delicious Saudi Arabian dates. Many of my friends speak wonders about this fruit, but I was never too thrilled about them until I tried these ones! Their subtle honey flavor {not at all overtly sweet like medjool kind} and slightly crunchy top were divine….