Speaking of specific, <a href="http://www.amazon.com/Taste-Buds-Molecules-Science-Flavor/dp/1118141849/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1330983763&amp;sr=1-1"><i>Taste Buds &amp; Molecules</i></a> by François Chartier, a VERY SPECIFIC book released this year on how food works with wine on a molecular level led to <a href="http://foodwithwine.blogspot.com/2012/03/258-anise-flavored-volatile-compound.html">this meal</a>. Cheap 2011 Kim Crawford Sauvignon Blanc Marlborough ($15 - Wine Discount Center)  was in the picture of the chapter on anise so we popped one. I don't really want to read about r-carvone, estragole, s-carvone and menthol compounds again because it's DRY stuff but this pairing went to strangely great heights. Still confused over all the molecular connections but after eating this, it's a higher-level confusion.
That time of year to get all listy. And this is a strange list, a list chronicling what someone else – a stranger no less – ate, drank and loved together over the last year. Something insanely specific, weird and DRY about that, I know. But that’s what we do here, mostly to pass time as... Read more »