OF CHARTIER CREATEUR D’HARMONIES
Comparing Varietals: Spanish Monastrell VS Provencal Mourvedre
Spanish Monastrell and Provençal Mourvedre: a single grape varietal certainly, but more often than not, tastes at the opposite ends of the spectrum! We are “comparing varietals” to better understand the differences in taste between wines made from the same grape variety, depending on whether it comes from its native terroir or grown in a different climate.
CARROT: A DOUBLE-SIDED VEGETABLE
Did you know that raw carrots do not have the same aromatic profile as cooked carrots?
CELERY: A REFRESHING POWER
Among the 12 dominant aromatic compounds in celery is apigenin, a polyphenol, also dominant in parsley, which induces a “cold taste” on the taste buds, as do the menthol in mint and estragol in tarragon and green apple.
ALMOND: FRESH / TOASTED
Toasted or roasted, it develops new aromas that allow new aromatic harmonies with all foods in the world of toasted/roasted.
CABBAGE: A CLOSE FRIEND OF THE TRUFFLE
Some of the volatile sulphur compounds that sign the aromatic profile of the large cabbage family, including Brussels sprouts, are of the same type as those that define the aromatic DNA of the truffle. This explains the countless recipes where cabbages are married to truffles. Its volatile compounds, the thiols, also give the aromatic signature of sauvignon blanc, colombard and petit-manseng wines.
THE RED APPLE: FRESH AS A ROSE!
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.
Rosemary: A Southerner with a northern terpene profile
In this chapter, you will discover the heart of my harmonic research, specifically on the trail of the sunny and woody aromas of rosemary and wines, which, more than ever, should be in perfect harmony with this iconic Mediterranean herb.