A recent interview with Heston Blumenthal for More Intelligent Life reveals the ground-breaking chemistry underpinning his revolutionary pairing of sherries with dishes on a molecular level, with examples from a specially-created menu revealed last month. Also discussed are; the perfect wine for that trickiest of foods – artichokes; turtle-fishing; and turning water in to wine:
http://www.moreintelligentlife.com/story/heston-blumenthal
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