Curious Cook: The flavour jigsaw: Wine – Part 1

A recent study has found statistical evidence that moderate consumption of red wines do seem to have some protective effects.

Some time ago, my son gave a copy of The Flavour Thesaurus by Niki Segnit as a birthday present.

It was a thoughtful gift as he knows about my interest in the chemistry behind how flavours are perceived – and it was an interesting read, especially as it was well-researched and contained a lot of explanations for the alchemy behind the flavour pairings, for example, how nutmeg and parsnip both contain myristicin and hence the reason why they go well together (amazingly).