Ejemplo de un maridaje de armonías moleculares: la sinergia aromática del vino en la gastronomía del disfrute pituitario
- Antonio Tomás Palacios García
- María Angeles Pozo Bayón
- F. Chartie 1
- N. Roché 1
- 1 Chartier World LAB
ISSN: 2013-6099
Year of publication: 2023
Issue: 83
Type: Article
More publications in: Enoviticultura
Abstract
In the field of catering, “pairing” typically refers to the combination of food and wine, and it is the sommelier’s responsibility to recommend these pairings to diners. The goal of pairing is to create new sensory experiences, both when tasting the wine and the accompanying food. In many culinary traditions, wine has been regarded as a fundamental element on the table, and, in some ways, the culinary traditions of a region have evolved in tandem with the development of its wines. Everything has changed, and gastronomy has undergone an unstoppable evolution. Wine is no longer solely considered a food but rather its ideal companion. Consequently, the art of pairing food with wine is a relatively modern and innovative concept, offering us the opportunity to manipulate the molecules that science reveals in the composition of both food and wine to enhance our sensory perceptions.