Molecular Gastronomy
October 2012
Another way to enjoy Fita Azul...
Borges recently invited its clients to a molecular gastronomy demonstration, organised in partnership with the Cooking Lab. The aim of this initiative was to use the transformation of ingredients to create a coalition of art and taste, by showing participants how to turn Fita Azul sparkling wine into delicious sorbets.
Molecular gastronomy, as a form, was created in 1988 by the Hungarian physicist Nicholas Kurti (Oxford University) and the French chemist Hervé This. It defines itself as the science that studies the influence of physics and chemistry in the kitchen, by looking at the processes that transform ingredients to produce both art and flavour.
Sparkling wines are increasingly becoming a drink of choice for a wide range of consumption moments, including meals. Through this initiative, Borges hopes to keep up with new cooking trends, encouraging the study of these and assessing the natural rapport between the various types of Fita Azul sparkling wine and the different forms of cooking.
