Thesis: Les Rouges et Des Viandes

My thesis compares and contrasts three great French red wines -- Bordeaux, Burgundy and Châteauneuf-du-Pâpe -- and how they complement three classic dishes -- Roast Chicken, Fillet of Beef and Rack of Lamb. 

Three tasting dinners were conducted in the name of research, and tasting notes for the wines, the meats and how they complemented each other were made by all the diners. They were analyzed in the body of the thesis, and the actual notes are included in the thesis as an Appendix.