Science Uncorked: The Science of Wine Pairings Comes to the Pacific Science Center
During cooking, pineapple develops…volatile molecules from the soloton family. Other members of this family include curry, roasted fenugreek seeds, soy sauce, and sweet wines made from grapes subjected to noble rot, such as Sauternes.” So says wine and wine pioneer and scientist François Chartier in his book, “Taste Buds and Molecules.”
Why should you care?
Because it’s this kind of “aromatic synergy” that makes your Merlot pair with the steak you’re cooking for dinner tonight, or the polenta gnocchi you ordered go perfectly with a well-oaked Chardonnay.
This is the science of wine pairing, and it’s coming to the Pacific Science Center. This Thursday evening the 25th, take a 21+ field trip to downtown Seattle for STEM: Science Uncorked. The after-hours evening promises to be just as educational as the Science Center was when we were kids, only swankier and with more booze. The event is one in the ongoing Science With a Twist series, aimed at an adult audience and accompanied by sippers.
So for anyone mystified by the encyclopedias-worth of advice out there on wine pairings, or unsure of just how much the shape of your wine glass really affects what you taste, this is your night to figure it out. Aside from guest speakers and hands-on experimentation with a wide variety of wines, event-goers are treated to wine-cork and -charm crafts and unlimited samples of wines from over twenty Washington wineries. It goes without saying that we’ll be using our newfound know-how to pair vintages with sweet and savory dishes through scientific selection. Your job: see for yourself how the science of wine pairing stacks up with your own tastes.
Thursday, April 25 || 7-10pm || Pacific Science Center, 200 Second Avenue North, Seattle || Tickets: $45.
