Every year, over 10 billion corks are produced each year around the world. You might think of natural cork as a symbol of quality, the sign of a fine wine? In some cases, yes, but there are alternatives to the traditional cork that offer surprising benefits.

A morsel of white chocolate, Black Forest gâteau, pieces of stem ginger wrapped in chocolate, or Mexican chicken in chocolate sauce—all very appetising, but which wine would you serve with each one? Food and wine pairings factor in a combination of elements, such as the terroir, our powers of concentration, the circumstances of the tasting session, our sense memory and more. We guide you through some of the basic principles of this fascinating world!