Are Wine & Food Pairings All Nonsense?

Check out The Bigger Picture on @PBS : https://youtu.be/Wnr4RJxDifw
Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that *absolutely* broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese.

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Credits:
Executive Producers:
Matthew Radcliff

Producers:
Elaine Seward
Andrew Sobey
Darren Weaver

Writer/Host:
George Zaidan

Scientific Consultants:
Charles Spence, Ph.D.
Leila Duman, PhD
Brianne Raccor, PhD

Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell


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Sources:

A Dinner Demonstration of Threshold Differences in Taste and Smell
https://www.science.org/doi/pdf/10.1126/science.81.2108.504

Food and beverage flavour pairing: A critical review of the literature
https://pubmed.ncbi.nlm.nih.gov/32466920/

New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
https://pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589

What are Tannins, Really?
https://www.winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tannins%20can%20stem,a%20red%20wine.

Journal of Pharmacognosy and Phytochemistry
https://www.phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf

The Science of Melting Cheese
https://www.seriouseats.com/the-science-of-melting-cheese#:~:text=Technically%20speaking%2C%20cheese%20is%20an%20emulsion%20of%20dairy%20fat%20and%20water%2C%20held%20together%20by%20a%20network%20of%20proteins.

Catechins
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/catechin#:~:text=Catechins%20can%20polymerize%20to%20form%20tannins%2C%20which%20can%20be%20hydrolyzable%20or%20condensed%20(proanthocyanidins)%20(Gadkari%20and%20Balaraman%2C%202015%3B%20Rauf%20et%20al.%2C%202019).

FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
http://docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html

Food & Wine:
https://www.apps.fst.vt.edu/extension/enology/extonline/foodwine.html#:~:text=Food%20and%20wine%20pairing%20is%20almost%20entirely%20a%20matter%20of%20personal%20preference

Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
https://www.nature.com/articles/s41598-020-77107-w.pdf

Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments
https://vinumvine.files.wordpress.com/2011/08/p-ribereau-gayon-y-glories-a-maujean-d-dubourdieu-handbook-of-enology-volume-2-the-chemistry-of-wine-stabilization-and-treatments.pdf

Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
https://pubs.acs.org/doi/abs/10.1021/jf901656k

Pairing flavours and the temporal order of tasting
https://flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf

Food and beverage flavour pairing: A critical review of the literature
https://pubmed.ncbi.nlm.nih.gov/32466920/

Następny odcinek

S09E16 - Carbon Structures from Pencils to Jetpacks