science meets fine wine Spanish par excellence. Thus, Tío Pepe joins forces with Chartier World LAB to analyze the molecular sequence of this wine. We tell you all the details of this new project.
One step further
La science and gastronomy come together again in search of new products to offer to gastronomy lovers. An example of this is the new project that the González Byass family business has in its hands. The Andalusian company and the Chartier World LAB open a new path in the world of fine wine. Together they intend to analyze the molecular sequence of the iconic Uncle Pepe. The objective is to create, based on scientific research, new pairings that seek to expand the variety offered by the Jerez winery.
González Byass and the French laboratory plan to apply the science of molecular harmonies devised by François Chartier. This science will try to define the aromatic and gastronomic DNA of fine wine and relate it through the GC-MS formula (gas chromatography and mass spectrometer) with the molecular characteristics of Tío Pepe. The results will reveal the dominant molecules of said drink and all its complementary ingredients, in order to search for a perfect pairing.
The findings of the study
The draft research projects. has been presented at the Chartier World LAB in Barcelona by representatives of both parties. The González Byass company was represented by its oenologist, Antonio Flores, and the laboratory by François Chartier himself. As the two representatives have explained, the results of this pioneering study will be announced during Sherrymaster by Tio Pepe 2022.
The Sherrymaster by Tio Pepe is a immersive experience Open to the general public. All those interested in this activity will visit the prestigious wineries of Jerez de la Frontera observing the elaboration process of this fine wine. It will be in this, the IX edition, where Flores and Chartier will announce the conclusions reached by the study prepared by both parties.
Tío Pepe, the fine wine par excellence
Considered the world's fine wine par excellence, Tío Pepe is a concoction made from the variety of palomino grape. She ages in American oak barrels for around four years, following the traditional methods of criaderas and solera. The result of this production is this iconic wine famous all over the world. Tío Pepe is served at tables in more than a hundred countries, being one of the main Ambassadors Andalusian gastronomic culture.
The González Byass winery was founded in Jerez in 1835, dedicated to the production of wines and spirits. This family business has placed among its main bets the tradition and research projects.. All this in search of the highest quality and sustainability. These are the pillars in which this company has focused its work in these two hundred years.
Chartier's Passion
François Chartier is in love with aromas. That is why in 2002 he created a new type of science: molecular harmonies. This study is based on the potential aromas in food, especially in beverages.
His professional career has always revolved around the world of wine, standing out as sumiller. He was awarded the title of World's Best Sommelier in 1994 and got his book papillae and molecules was distinguished as the Best Cookbook in the World. Currently, Chartier is part of the Research Committee of the SONY-Artificial Intelligence and Gastronomy project in Tokyo. He combines this position with being the master blender in a sake brewery in Japan.
In 2021, together with his partners Isabelle Moren and Nicolas Roche, he co-founded the Chartier World LAB Barcelona. This laboratory, with a base multidisciplinary y creative, is the only one in the world that studies the science of molecular harmonies. The CWL works in different areas such as gastronomy, cosmetology or perfumes.
Science and gastronomy united again to offer new pleasures to the lover of good food. Do you dare to enjoy this new experience?
