It's been yet another busy week at FDL HQ. First we went to New York for a celebratory meal at Per Se. The meal was in honor of chef Thomas Keller after he won the lifetime achievement award at the World's 50 Best Restaurant Awards 2012.
While there we sampled some of Keller's food, spoke with Eric Ripert about what he thinks of chef Keller's career and had an interesting chat with Mitchell Davis, the vice president of the James Beard Foundation, about how chef Keller has impacted American cuisine.
What makes one wine worth more than another? Well one of the biggest contributors is the aging process and this week we examined it through a scientific lens.
Just how wine is aged, just what happens during the process of aging within the wine and how all this effects the taste of the wine. It's a fascinating look at wine from an angle that many of us never actually think about.