When I used to work as a meteorologist (seems another lifetime), I would tell people that forecasting was part art and part science.  Admittedly, there were times when some doubted that there was any science at all!  But indeed there was and continues to be as data now available to meteorologists is more sophisticated and accessible than ever.  How the forecaster integrates this data into his or her years of experience in forecasting…………that’s the art.  Likewise a painting is part art and part science, the scientific part comprised of the colors and canvass while the art is expressed by the creator.

Likewise, I’ve always thought of food and wine pairing as dueling segments of art and science.  The science part derives from the components innate to food and wine, components such as acids, tannins (and other polyphenols), fruits, sugar, glycerol, fats, oils, salts, sugars, amongst others.  The (subjective) art part plays out in testing wind and food pairings.  After all, what you describe as a homerun pairing might be met with skepticism by your friends.  It’s all in the nose and palate.

In the last twenty years, some fascinating research has come to forefront that exposes the true science behind wine and food pairing.  That’s right, science.  While you might think that wine and food pairing is simply a game of chance, a new field of biochemical research called molecular gastronomy has emerged and has set the culinary (and wine) world on fire.  To date, probably the single best reference on this discipline is a book by Francois Chartier called Taste Buds and Molecules.  Francois approaches the subject as a world renown sommelier in French wine and spirits.   He has also published A Table Avec Francois Chartier and an award winning annual wine buying guide La Selection Chartier, now in its 15th edition.  His highly disciplined research in molecular gastronomy (a discipline that he originated) has led to collaborative efforts with world renown chefs that has unleashed the molecular science behind the success in wine and food pairings.  If you’re someone who relishes in the delight of wine and food harmony, you will find this volume unendingly useful, offering not only suggestions for dishes and pairings, but opening a new universe that allows you to tap into your own creations.  So with that in mind, allow me to explore the first in a series of unique wine and food pairing strategies courtesy of Francois Chartier.