Pinch me. I just met the man who changed my life. (No, not my husband.) François Chartier, known around the world as THE expert in aromatic science and molecular gastronomy, taught a masterclass at Spain’s Great Match wine tasting event held at Mercado Little Spain . Reading his book, “Taste Buds and Molecules”, many years ago changed the way I think about food and wine. So I was really excited to attend his in-person class. Needless to say, he was awesome.

Years ago, François literally created a new science known as “molecular harmonies.” His method of matching, or finding synergies, in the aromatic compounds of food and wine took pairing to a new (molecular) level.

This obviously goes way, way beyond the basics of “white with fish” and “red with meat”. For François, everything matters in the dish. From the sauce that’s drizzled over salmon to the herbs sprinkled over meats, François found that there’s just as much detail in wine pairings when you take a step back and see what all these elements have in common. Otherwise known as “aromatic bridges”, he found molecular connections between food and wine that can most simply be explained, in his own words, as “1+1=3” (also known as the “wow” effect).

I couldn’t wait to meet him. He’s not only super smart (he won the title of “Best Sommelier in the World” and is on the board of directors of the International Society of Neurogastronomy ) but also super nice. And now my dog-eared copy of his book is signed!! If you haven’t yet read it, be warned: It might forever change the way you think about pairing food and wines too!