The Aromatic Science of Food and Wine: Francois Chartier at TEDxUdeM

By Brian Lemay 5 comments

Translator: Sue Kronenfeld Reviewer: Denise RQ I brought dessert, but I’m going to keep it for myself, right there. Let’s get started; I’ll show you my rule of molecular harmony in wine-serving so that everyone understands what is eaten in winter. It’s a rule of the aromatic sciences of food and wine which I “gave […]

How to make vincotto – This version of the “cooked wine” is infused with fresh ginger & spices

By Brian Lemay 2 comments

Hello and welcome! I’m Viviane with Place the red wine in a medium saucepan. Add the sugar, the ginger, and the spices. Now bring to a boil. Once the mixture is boiling, reduce the heat to medium and simmer the wine until it has thickened and becomes foamy. We want to reduce the wine […]