The Science of combining

Starting with the identification of flavouring components common to food and wine, Canadian sommelier François Chartier suggests another model of harmonizing - tested (and approved) in Brazil by chef José Barattino.

Original article in English and Portuguese follows:

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The great Australian house Penfolds, world-famous for its large range of quality wines, briefly visited Montreal in November 2009.  They took the opportunity to present brand new wines from their exclusive line Cellar Reserve Wines, a recent series of great signature wines in extremely limited quantity.

For the occasion, renowned winemaker Peter Gago personally asked me to create a menu from scratch inspired by his wines as well as my research on molecular harmonies and sommellerie.  I had the pleasure of creating the course, which was presented at the restaurant Toqué!, with house chefs Normand Laprise and Charles-Antoine Crête.

Since we wanted you to have fun with these wines at home even if you’re not a stove chef and to demonstrate their versatility at the table, here are a few trails you can easily follow in order to highlight the new range of refined wines.