Work on the delicious but nevertheless strange assembly of wines of vine with pure vegetable broths:
Syrah / beet, Savagnin / turnip, Chardonnay / Jerusalem artichoke.
During a tasting, of white Macon to Jean Manciat’s place, he told me this anecdote: the big Alain Sanderens in his house, in tasting too, talked to the wine grower of the impossibility "to correct" the wine as we can do it for the cooking: a little more salt, a twist or a pinch of Cayenne …
I asked myself this question: why do we refrain ourselves more freedom of cooking with some products? What a finished product ?