Wine and Food: A New Look at Flavor is a fascinating book that explores the science behind wine and food pairing. Written by renowned sensory scientist, Emile Peynaud, this book delves into the complex interactions between wine and different types of food. It provides insights into how flavors interact, how to create harmonious pairings, and how to enhance the dining experience. With its scientific approach and practical advice, Wine and Food: A New Look at Flavor is a must-read for anyone interested in the art of wine and food pairing.
