Pairing Food and Wine: The Romance and the Chemistry – clip

William Schragis / Culinary Institute of America

The history of wine and the history of food are wonderfully and intrinsically intertwined. In modern America, we see the finest cuisines from around the world. Many have wines that were developed to complement them, and those pairings have wonderful, historical, and romantic histories. In fact, there are some chemical explanations for why certain wines make certain foods taste better and why certain foods bring out the best in certain wines. 

William Schragis

Become a One Day University Member

Watch hundreds of fascinating talks by over

250 remarkable professors from 150 top-tier schools.

New talks every day. Curated just for you.

Here are some of the upcoming courses exclusively available to our members:

Scroll to Top