A Sommelier in Your Pocket®
Discover the science behind perfect food and wine pairings
Insta-Somm is the first objective, systematic method of pairing food and wine, based on the science of molecular gastronomy. Foods are matched with wines that share the same molecular structure.
The dominant flavor molecule is represented by a color: green, yellow, red, orange, and blue. Each wine is also assigned a number from 1 to 4 and then paired with foods that match their level of acidity—from bone-dry (level 1) to sweet (level 4).
This patented system transforms the art of wine pairing into an accessible, scientific process that anyone can master.
We help restaurants increase wine sales and create memorable dining experiences
It all began at the famous Spanish restaurant, El Bulli, 5-time winner of the title "Best Restaurant in the World." Its renowned chefs, Juli Soler and Ferran Adrià, began experimenting with numerous avant-garde cooking techniques that led to an interest in the molecular structure of food and how it reacts to different cooking techniques.
But it was the French Canadian sommelier, François Chartier, in his groundbreaking work "Tastebuds and Molecules," who began pairing food with wine based on the molecular structure of each.
This revolutionary approach laid the foundation for what would become Insta-Somm—a practical, user-friendly system that brings the science of molecular gastronomy to every restaurant table.
What began as a conversation at Château Yvonne has become a revolutionary system helping restaurants worldwide increase wine sales and create unforgettable dining experiences.
What began as a conversation at Château Yvonne has become a revolutionary system helping restaurants worldwide increase wine sales and create unforgettable dining experiences.
Insta-Somm started with a trip to Château Yvonne, in the Loire Valley, where Chenin Blanc and Cabernet Franc are the varietals of the day. But most Americans don't know them, so the owner and winemaker, Matthieu Vallée, told me he has trouble selling them in the American market.
I told him that we sell lots of Chenin and Cab Franc at my wine shop in Gloucester, Massachusetts. How? We do it by pairing them with the right foods. I explained that Chenin is one of the most versatile wines with many foods, including Asian cuisine, and Cabernet Franc is one of very few red wines that works with salads, vegan dishes, and things like artichokes and asparagus that are challenging matches.
So the idea of developing a food and wine pairing system to introduce more people to great wines they may not know was born. A simple system that matches foods by color and number makes food and wine pairing easy and fool-proof for anyone!
From menu creation to guest recommendations in three simple steps
Our system helps introduce guests to lesser-known varietals they might not have tried before
Pairs beautifully with a wide range of cuisines, including Asian dishes, seafood, and poultry. Its balanced acidity and fruit-forward character make it a crowd-pleaser.
One of the few red wines that pairs exceptionally with salads, vegan dishes, and challenging ingredients like artichokes and asparagus. Its herbaceous notes make it unique.