WINE BARREL / WINE BARRELS / OAK BARREL / OAK BARRELS
BARRICAS / BARRILES DE ROBLE / BARRICAS DE MADERA
EXTRA VIRGIN OLIVE OIL
Gamba odorous vapor. / Celler de Can Roca
It is precisely the ideas arising from the knowledge of the nectar of the grapes which assembled the "cooking wine" that Josep Roca practiced with siblings Joan and Jordi in El Celler de Can Roca . "What we do is not mechanical, it's personal," says sommelier Catalan, which has developed a wide range of affinities, contrast and complement not only alcohol, but also milk and tea, one of his passions. The correspondences of wine and ingredients, along with the suggestion and observation of reactions in the diner, are part of the "emotional management of the restaurant." "Not always the best combination is the most suitable. Perfect is not always interesting. You have to adapt to the client and their tastes, stiffness flee, "says Linda Rock and is verified by Violago (Danish Restaurant Geranium ) and Johan Agrell (Swedish Restaurant Faviken ), two passionate sommeliers natural wines that do not believe in formula a wine, a plate: "There is no perfect marriage."
The relationship between food and wine requires instinct, but also science. The proof of Canadian research François Chartier, author of Taste and molecules, the art and science of food and wine (a bestseller that has led to a documentary). Chartier studies on ingredients and perceptions, inspired and inspiring at elBulli laboratory "can be tried at home." "Everybody can play with flavor combinations," encouraged. Spectators in Wine & Culinary him play with seemingly impossible pairing red and white with foam tips as paella, beef tataki and sushi rice and black olives.