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 food flavors. It provides insights into how different flavors complement or clash with each other, helping readers make informed choices when it comes to pairing wine with food. With its scientific approach and practical advice, this book is a must-read for anyone interested in the art of wine and food pairing.
