Feeling : reading wine with Hervé Deschamps, cellar master at maison Perrier-Jouët, in conversation with chef Pierre Gagnaire and with the insights of botanist Marc Jeanson

« Tasting is an act of assimilation : ingesting the external world to incorporate it to our body. Among the different possibilities of touching, tasting is the most intimate act, and the most daring, for the external world penetrates our being. »