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Unformatted text preview: Comparisons between Australian consumers’ and industry experts’ perceptions of ideal wine and cheese combinations S.E.P. BASTIAN, C.M. PAYNE, B. PERRENOUD, V.L. JOSCELYNE and T.E. JOHNSON Discipline of Wine and Horticulture,The University of Adelaide,Waite Campus, PMB 1, Glen Osmond, SA 5064,Australia Corresponding author: Dr Susan Bastian, fax + 61 8 8303 7116, email email@example.com 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 Austra- lian 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 Gewürztra- miner 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 gastro- nomic experiences for consumers. Keywords: cheese style , ideal match , wine and food pairing , wine style Introduction The earliest recorded history of wine dates back nearly 6000 years to Iran (McGovern et al. 1996), while wine and food matching has an unequivocal history commenc- ing in the nineteenth century (Rossi-Wilcox 2005). Yet there appears to be a false belief (possibly perpetuated by the popular press), that pairing wine with food has been conducted for centuries. On the contrary, the ancient Romans and Greeks only used wine as a lubricant to assist food consumption and refresh the palate ready for the next mouthful. It was not until the symposium held after dinner that the real wine appreciation began (Visser 1991). In eighteenth-century France, Louis the XVI was ahead of the then current dining norms by serving more than one wine with a banquet (Oliver 1967). In wine- producing countries, people drank wine because it was generally safer than water. Curiously, cheese was more often considered a lower-class food, and in France, upper- class diets tended to be lower in calcium, as far as one can reconstruct nutritional content from the consequent effects on health (Pinard 1995). Thus, it is likely that the process of food and wine matching is a relatively modern concept beginning somewhere in the mid-nineteenth...
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.
- Spring '09