Are Wine & Food Pairings All Nonsense?

Check out The Bigger Picture on 🤍PBS : 🤍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. You might also like other Reactions videos: A Deep(er) Dive Into Whiskey Distilling Science: 🤍youtu.be/a1IruS1bKN8 The Science of Kombucha: 🤍youtu.be/YxARRckS9dA The Science of Maple Syrup Production: 🤍youtu.be/nSRCDiKMEJc Color changing tea: 🤍youtu.be/ORl6EKQI1ws Better Pizza Through Chemistry: 🤍youtu.be/m30YnuF9vUc 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 Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: A Dinner Demonstration of Threshold Differences in Taste and Smell 🤍🤍science.org/doi/pdf/10.1126/science.81.2108.504 Food and beverage flavour pairing: A critical review of the literature 🤍pubmed.ncbi.nlm.nih.gov/32466920/ New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins 🤍pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589 What are Tannins, Really? 🤍🤍winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tannins%20can%20stem,a%20red%20wine. Journal of Pharmacognosy and Phytochemistry 🤍🤍phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf The Science of Melting Cheese 🤍🤍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 🤍🤍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 🤍docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html Food & Wine: 🤍🤍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 🤍🤍nature.com/articles/s41598-020-77107-w.pdf Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments 🤍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 🤍pubs.acs.org/doi/abs/10.1021/jf901656k Pairing flavours and the temporal order of tasting 🤍flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf Food and beverage flavour pairing: A critical review of the literature 🤍pubmed.ncbi.nlm.nih.gov/32466920/