Food, Wine and Fragrances in New York City

Thursday night was such an incredible evening! I’m so honored to have been selected by The American Society of Perfumers to be one of the three featured perfumers to create a custom fragrance for their annual food, wine and fragrance pairing event, An Evening of Pairings in New York City.

Here is an excerpt from my speech:

“I crafted an accord with cade, stemone, patchouli, and cedar. These notes can easily overpower a fragrance so I spent a good amount of time observing the interplay of these ingredients together first before decided how I would finish the fragrance. I purposely chose to forgo vanilla, since the sweet potatoes added sweetness. I also stayed away from fruity notes since the wine is full bodied and fruity as well. Most of all, I wanted the beauty of the meal to be revealed and enhanced by the scent.” – Sherri Sebastian

Little known fact about me... before I started down the career path of becoming a professional perfumer (quite some time ago) I apprenticed with a sixth-generation wine-maker in Germany.

November 12, 2016
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