On the principle of aromatic harmonies and sommellerie
Here’s a brief summary of the aromatic harmonies and sommellerie principle used in the creation of the new Chartier Créateur d’Harmonies range of wines and which evolved from the research published in the book Taste Buds and Molecules:
The principle of aromatic harmonies and sommellerie I put forth in 2004 is based on the aromatic synergy that occurs between two foods or between a food and a liquid (wine, beer, ice cider, rum, etc.) when they both share one or more compounds (molecules) of the same aromatic family.
In short, what this aromatic synergy means is that the result is greater than the sum of its parts.
Up to now, my scientific research has clearly demonstrated that when molecules from the same aromatic family are not present in a recipe or a pairing, the aromatic synergy does not occur. This does not mean there is no harmony, but this harmony is less than optimal when there are no shared aromatic compounds between foods or foods and liquids. This fact was recently corroborated in an exhaustive research published in the prestigious Scientific American magazine (see link below).
The Flavor Connection
The prestigious Scientific American magazine published a research that proves the scientific soundness of molecular (aromatic) harmonies and sommellerie, a science introduced by François Chartier in 2004
A video on the basic general principle
The genesis of a new aromatic science
Book: Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor