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Key flavor components in both grilled meats and your glass of bubbly are created via the Maillard reaction. Champagne, like non-sparkling wine, can contain hundreds of volatile compounds, such as fruity esters or vegetal pyrazines. But many of the characteristic toasty, smoked, vanilla notes come from the Maillard reaction, which is usually associated with cooked meat or roasted coffee.

After you pour a glass of champagne, millions of bubbles carry the aroma molecules to the surface of the glass, intensifying the flavor of each sip.

Cheers and best wishes in the New Year from Merlin Development!

Tuscan style NY Strip paired with 2005 Bollinger ‘La Grande Annee” – photo courtesy of Perry’s