Wine and Food: A New Look at Flavor, written by Emile Peynaud, is a classic book that explores the relationship between wine and food. Peynaud, a renowned French enologist, delves into the science behind flavor perception and how it influences our enjoyment of wine and food. This book provides valuable insights into the sensory aspects of wine and offers practical advice on pairing wine with different dishes. With its scientific approach and in-depth analysis, it is a must-read for those interested in understanding the intricacies of flavor interactions.
