Mr. McGee, I'd just like to start by saying that your book is the best piece of literature to ever happen to the culinary arts. My question is with regards to wine. How is it possible for a wine maker to produce flavors from a grape -- raspberries, allspice -- without actually introducing that product? Is there perhaps a formula or is it just plain luck? If there is in fact a science, would one be able to apply it to the culinary arts. Say a pear sauce that contains no pears? In conclusion, thank you for your time, it is greatly appreciated.