A deep dive into Methoxypyrazines, cultural context, and strategic food pairing with Cabernet Sauvignon.
Yes! Was writing something similar after Dave Baxter’s post on “there’s no such thing as a bad flavor”. My personal favorite pairing that goes towards your idea is a nice green Carmenère with some sauteed bell pepper tacos - lean in!
That also sounds delicious! The ripeness together with a bit of greenish in Great Carmenère will shine with the tacos! Thank you for your comment!
i love your approach on the subjectivity of aromas and flavors and how it is perceived in different cuisines. Great read as always Kazumi🥂
You’re very welcome, Nergiz! We truly value our food culture just as much as our love for wine.😙
Yes! Was writing something similar after Dave Baxter’s post on “there’s no such thing as a bad flavor”. My personal favorite pairing that goes towards your idea is a nice green Carmenère with some sauteed bell pepper tacos - lean in!
That also sounds delicious! The ripeness together with a bit of greenish in Great Carmenère will shine with the tacos! Thank you for your comment!
i love your approach on the subjectivity of aromas and flavors and how it is perceived in different cuisines. Great read as always Kazumi🥂
You’re very welcome, Nergiz! We truly value our food culture just as much as our love for wine.😙