In this very scientific universe, made of figures and samples, the artist Caroline BRUN brought a touch of color and poetry during a cross-tasting. The latter brought together other experts with very different profiles: Frédéric Panaiotis, cellar master of Ruinart, Philippe Jamesse, Sommelier, Richard Pfister, creator of the molecular approach, and Caroline Brun, painter.

If everyone agreed on the aromas and profile of the two wines tasted, each expressed it through their own language. And it is undoubtedly Caroline Brun who knew how to make wine in the most accessible way possible. (...)

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