Articles

Pairing Between Cheeses and Wines: Will It ‘Match’?

Author: Hellen Dea Barros Maluly (MALULY, H.D.B.)
Pharmacist and PhD in Food Science Address to access this CV: http://lattes.cnpq.br/2754275781355863

Published on: 1 de October de 2021

Abstract

The pairing of foods, ingredients, and beverages has been an interest of humanity since ancient times. However, food science and hospitality have developed methods to statistically evaluate the interaction of different substances in products and their impact on our sensory organs, aiming to provide a perfect experience of pleasure. Studies are done worldwide. Here, we highlight research from an Australian group at the University of Adelaide, which demonstrated the impact of pairing Cheddar cheese with Shiraz wine—a method now used by sensory scientists, chefs, and sommeliers globally.

Palavras-chaves: pairing, harmonization, cheese, wine, umami

What motivates us to combine certain foods with specific beverages? Why can cheese be harmonized with so many drinks—like coffee, tea, wine, and beer? Scientists investigate these questions to understand sensory responses to flavor combinations. While individual choices vary beyond any study’s scope, some patterns emerge.

When tasting wine alone, we experience:

Visual sensations: wine color depends on chemical compounds that absorb, reflect, and transmit light—ranging from translucent green to deep violet.
Olfactory sensations: aromas depend on volatile compounds—fruity, herbal, woody, spicy, and even leathery or barnyard notes (sometimes considered faults, but accepted in quality when balanced).
Taste sensations: sweetness, acidity, and slight bitterness from phenolic compounds.
Tactile sensations: astringency from tannins binding to saliva proteins, altering lubrication and increasing friction in the mouth.

What changes when wine is paired with food? Foods can suppress or amplify wine characteristics and even influence dining prices.

In one study, 54 consumers and 22 sommeliers evaluated combinations of ten Australian Shiraz wines with Cheddar cheese. Cheddar was chosen for its high sensory quality and compatibility. Results showed that consuming Cheddar before wine reduced the duration of leathery/barnyard aromas and the wine’s astringency. In some cases, acidity and wood aromas were also diminished.

The reduction of perception is likely due to the proteins and fats in aged cheeses, which lower aroma volatility and affect how volatile compounds reach receptors via saliva. The salty and umami tastes in cheese tend to suppress wine acidity, while tannins bind to cheese proteins instead of saliva—reducing astringency.

Cheddar stands out for its high umami substance content. Other cheeses rich in umami—like Swiss and Parmesan—also pair well with wines and other beverages.

However, individual preferences are complex and influenced by culture, experience, and environment—not just sensory statistics. As philosopher Michel Onfray put it, taste and smell are undervalued senses because they reveal both our humanity and our animal nature.

Here’s to gastronomic encounters—cheers!

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