Great subject, innovative approach based on aromatic compounds results in interesting wine/food pairings and flavour associations.

Food and aromas primarily in the mediterranean/middle eastearn herb and spice range (Anise-flavoured foods, cloves, rosemary, saffron, ginger, cinnamon, chili peppers, cool flavours, sherry wines), with some sweet associations (Sauternes, Maple syrup, Pinapple and strawberries, Gewürztraminer and lychee) and a nod to beef and cheese.

Looking forward to the exploration of more wine aromatic compounds and food associations.

Somewhat annoying writing style detracts from the great contents.