MOLECULAR HARMONIES

Striking a true balance when tasting food and drinking wine leads to a profound knowledge of the two elements’ features. It’s not good enough to combine sweet, salty, acid or sour tastes, in harmony or contrast, but it’s also important to delve into the impact those elements really have on both the patron and the product’s main ingredient (kind of fish, shellfish, red meat and the like), sauce, side dish and even the cooking method. When pleasantly combined and balanced with the wine’s characteristics –the grape variety and the winemaking method play a leading role in this- success is guaranteed at any rate.