Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing

Mara Galmarini,Lucie Dufau,Michel Visalli,Anne-Laure Loiseau,Pascal Schlich

doi:10.3390/beverages4010013

Abstract

The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais) and three cheeses (Comté, Époisses, Chaource) were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS) with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception) and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL). Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations), bitter (six out of nine) and astringent (five out of nine). Positive TDL were more varied (a total of 10 descriptors) and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.

Highlights

Wine and cheese are emblematic products of the French gastronomic culture, and fundamental to the country’s economy
In the scientific field of sensory evaluation and consumer science, few research papers can be found on wine and cheese pairing [2,3,4,5,6,7]
The F-value corresponds to the ANOVA done considering all six products, in order to explore differences between the way consumers evaluated the wines and cheeses

Summary

Introduction

Wine and cheese are emblematic products of the French gastronomic culture, and fundamental to the country’s economy. As for cheese, France is the third biggest producer worldwide, after the U.S and Germany (www.insee.fr). Other than this big market share, these two products have another thing in common: they are both obtained by a fermentation process. Beverages 2018, 4, 13 been consumed together, a natural match providing a safe source of complete protein along with a thirst-quenching liquid [2]. After this long history side by side, numerous recommendations can be found in the gastronomic, culinary and popular literature on what makes a “good” or “bad” wine-cheese combination. Food and beverage pairings are complex stimuli, which can be challenging to rate in a consistent manner both by experts and naive consumers [8]

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Conclusion