A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine can make the wine taste better
The study was conducted at the Center for Taste and Feeding Behavior in France with frequent wine and cheese consumers from the city of Dijon.
“Thanks to our research we learned that the duration of the perception of astringency of a certain wine could be reduced after having cheese and that the four evaluated cheeses had the same effect. In short, when having a plate of assorted cheeses, the wine will probably taste better no matter which one they choose,” said lead author Mara V. Galmarini.
In both red wines, the cheeses decreased the duration of dominance of astringency and increased that of red fruits aroma. In the sweet white, the duration of dominance of sweetness was not changed by cheese intake, but in the white dry wine, cheeses had an impact on the main aroma.
Overall, the subjects evaluated four wines (Pacherenc, Sancerre, Bourgogne and Madiran) using a new sensory evaluation method developed by the researchers to show how perception and liking of wine change after cheese intake over several sips, which is closer to what happens in typical consumption. The subjects were given a list of sensations which they used to indicate what caught their attention (called the dominant sensation) as they consumed the wine over three consecutive sips and after they swallowed.
Once the wines were initially evaluated, the task was repeated, but with a piece of cheese eaten in-between sips. Four different cheeses (Epoisses, Comté, Roquefort, Crottin de Chavignol) were sampled over different sessions with each wine.
Follow this simple guide to create delightful wine and cheese pairings for your next gathering, courtesy of Canadian dairy farmers.
Cheeses
Brick, Brie, Caciocavallo, Mild Cheddar, Colby, Cream Cheese, Farmers’, Monterey Jack, Neufchâtel, Mild Provolone.
Wines
Dry white:
Varietal: Chardonnay, Pinot Blanc, Riesling, Sauvignon
Light red:
Region/appellation: Beaujolais, Sancerre, Morgon
Varietal: Gamay, Pinot Noir
Cheeses
Brie Double cream, Brie Triple cream, Caciotta, Camembert, Casata, Medium Cheddar, Emmental, Friulano, Gouda, Havarti, Le Cendré, Le Clos St-Ambroise, Le Douanier, Le Mamirolle, Le Migneron de Charlevoix, Mont Saint-Benoît, Noyan, Pastorella, Raclette, Saint-Paulin, St-Pierre de Saurel, Canadian Swiss, Munster, Tomme.
Wines
Light red:
Varietal: Gamay, Merlot, Pinot Noir
Full-bodied white:
Varietal: Chardonnay (oaked), Gewürztraminer
Cheeses
Bleubry, Borgonzola, Bénédictin, Ermite, Cantonnier, Old Cheddar, Empereur, Miranda, Oka, Sir Laurier d’Arthabaska, Le Providence d’Oka, Aged Provolone, Vacherin, Le Saint-Damase.
Wines
Full-bodied or medium red:
Varietal: Cabernet franc, Cabernet sauvignon, Syrah, Zinfandel
Dessert wines:
Icewine, Cider wine, Late harvest
