Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations

Abstract

Background and Aims: Despite being a common food and beverage combination today, few scientific studies have examined ideal wine and cheese matches. The current study was designed to have Australian consumers evaluate wine and cheese combinations suggested by industry experts. Methods and Results: Under controlled conditions, 46 wine and cheese consumers examined the 'ideal' pairings of eight different cheese and wine styles, using a structured, 12-cm 'just right' line scale. The consumers agreed with the experts about six of the eight combinations. Red table wine was marginally more versatile than white table wine for cheese pairings. Cheddar and Gruyère were the most versatile cheeses while a white mould and blue mould were dominant over the wines. The Gewürztraminer and Sangiovese wines were most complementary to the cheeses but the Sauvignon Blanc and white dessert wine were the most difficult to match. Conclusions: These scientific results confirm some of the anecdotal beliefs held regarding the art of wine and food matching. Significance of the Study: The findings will enhance wine and food service professionals' knowledge of how wine and food sensory elements interact and transform one another, promoting better gastronomic experiences for consumers. © 2008 Australian Society of Viticulture and Oenology Inc.