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Beverages
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Food and Wine Pairing
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Food and Wine Pairing

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (30 November 2017) | Viewed by 42691

Special Issue Editor

Prof. Dr. Robert J. Harrington

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Guest Editor
Carson College of Business, Washington State University, USA

Special Issue Information

Dear Colleagues,

The notion of food and wine pairing has increased in popularity and interest in the past two decades. This interest ties to a growing interest to understand the impact of various sensory elements and combinations in the meal experience—beyond what is on the plate. For this Special Issue on “Food and Wine Pairing”, we would like to encourage submissions that push the envelope on understanding food and drink relationships with implications for future research and practice. The following examples provide a sense of the scope of this Special Issue:

  • Drivers of food and wine pairing combinations
  • The role of various sensory elements, cultural characteristics, demographics, lifestyles, context, and gastronomic heritage on food and drink choices.
  • Similarities and contrasting relationships of food and wine or other types of beverages.
  • Marketing of food and drink pairing
  • Training needs and managing the food and wine experience
  • The role of food and wine pairing in the tourism experience

Prof. Dr. Robert J. Harrington
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

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Published Papers (5 papers)

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Research

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17 pages, 1178 KiB  
Article
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing
by Mara V. Galmarini, Lucie Dufau, Anne-Laure Loiseau, Michel Visalli and Pascal Schlich
Beverages 2018, 4(1), 13; https://doi.org/10.3390/beverages4010013 - 1 Feb 2018
Cited by 22 | Viewed by 6559
Abstract
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais) and three cheeses ( [...] Read more.
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais) and three cheeses (Comté, Époisses, Chaource) were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS) with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception) and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL). Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations), bitter (six out of nine) and astringent (five out of nine). Positive TDL were more varied (a total of 10 descriptors) and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited. Full article
(This article belongs to the Special Issue Food and Wine Pairing)
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8489 KiB  
Article
An Exploratory Study to Develop Korean Food and Wine Pairing Criteria
by Sangmi Kim and Benoît Lecat
Beverages 2017, 3(3), 40; https://doi.org/10.3390/beverages3030040 - 9 Aug 2017
Cited by 9 | Viewed by 9904
Abstract
Despite the increased sales of wine in Korea, fewer Koreans consume wine with Korean food, although many Koreans believe that Western food pairs well with wine. This could reduce wine consumption in Korea and critically influence the future growth of the Korean wine [...] Read more.
Despite the increased sales of wine in Korea, fewer Koreans consume wine with Korean food, although many Koreans believe that Western food pairs well with wine. This could reduce wine consumption in Korea and critically influence the future growth of the Korean wine market. Therefore, this study aims to develop Korean food and wine pairing criteria by examining the adaptability of food and wine pairing guidelines to the Korean palate. This exploratory study uses sequential mixed methods. The qualitative study was done by performing 12 one-on-one interviews and one focus group interview. The characteristics influencing Korean food and wine pairing were identified from the qualitative study. The quantitative study was followed by a survey of Korean wine consumers. Of the 151 questionnaires distributed, 138 valid responses were received. The qualitative results were tested and showed the following outcomes: spiciness, strong flavors, and hot food temperature were identified as three specific characteristics that hinder wine pairing. Although wine-friendly Korean dishes did not commonly include those features. Koreans’ daily diet has influenced their different wine preference. A segment of Korean wine consumers enjoy the burning sensation in the mouth and prefer to match tannic red wine to spicy dishes. As a result, nine criteria of Korean food and wine pairing were developed. Among them, two criteria were newly identified from this research, and are the main focus of this study: wine with an oak flavor pairs well with food that has a soy sauce flavor; and dry, tannic wine can be paired with spicy dishes. Full article
(This article belongs to the Special Issue Food and Wine Pairing)
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Review

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3412 KiB  
Review
Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves
by Fernanda Cosme, Teresa Pinto and Alice Vilela
Beverages 2017, 3(3), 42; https://doi.org/10.3390/beverages3030042 - 21 Aug 2017
Cited by 11 | Viewed by 9152
Abstract
A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify [...] Read more.
A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp and the endocarp, and vine leaf, which includes the vascular system, parenchymatous mesophyll and epidermis, is essential to know how to develop new, tastier and healthier dishes. An understanding of these ideas is important when defining gastronomic tourism strategies and even local restaurant concepts and ideas. The aim of this review is to provide some insights about the sensory experiences offered by culinary dishes cooked with grapes, vine leaves and wines and other alcoholic beverages like distilled spirits and liqueurs, bearing in mind that wine will be the drink of elation for accompanying such dishes. Full article
(This article belongs to the Special Issue Food and Wine Pairing)
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265 KiB  
Review
Food and Wine Pairing in Burgundy: The Case of Grands Crus
by Benoît Lecat and Claude Chapuis
Beverages 2017, 3(1), 10; https://doi.org/10.3390/beverages3010010 - 9 Feb 2017
Cited by 11 | Viewed by 8745
Abstract
Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era. In the Middle‐Ages, the Cistercian monks [...] Read more.
Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era. In the Middle‐Ages, the Cistercian monks brought up the notion of terroir which eventually led to the AOC system (Protected Designation of origin) in 1935. Burgundy is also blessed with good farming land. Furthermore, the production of quality vegetables, fruits and meat contributed to the birth of its regional cuisine. However, it was not until the beginning of the 20th century that Burgundy’s original gastronomy gained recognition. It should be noted that this process was rather laborious. The advent of tourism introduced French and foreign visitors to the region’s lifestyle. With UNESCO’s listing of the vineyards of Côte de Beaune and Côte de Nuits as part of the world’s heritage and the development of wine tourism, Burgundy intends, at long last, to capitalize on its assets. An inventory of wine and food pairing complements this paper. Finally, a brief description of the term terroir will introduce the key contribution of this paper: how and why Burgundy Grand Cru wines pair so well with foods. For each of the 33 Grands Crus, a review of the best wine–food matches will be discussed on the basis of the specificities of each Grand Cru wine. Full article
(This article belongs to the Special Issue Food and Wine Pairing)

Other

Jump to: Research, Review

333 KiB  
Brief Report
Assessing the Role of Emotional Associations in Mediating Crossmodal Correspondences between Classical Music and Red Wine
by Qian (Janice) Wang and Charles Spence
Beverages 2017, 3(1), 1; https://doi.org/10.3390/beverages3010001 - 1 Jan 2017
Cited by 25 | Viewed by 7323
Abstract
Several recent studies have demonstrated that people intuitively make consistent matches between classical music and specific wines. It is not clear, however, what governs such crossmodal mappings. Here, we assess the role of emotion—specifically different dimensional aspects of valence, arousal, and dominance—in mediating [...] Read more.
Several recent studies have demonstrated that people intuitively make consistent matches between classical music and specific wines. It is not clear, however, what governs such crossmodal mappings. Here, we assess the role of emotion—specifically different dimensional aspects of valence, arousal, and dominance—in mediating such mappings. Participants matched three different red wines to three different pieces of classical music. Subsequently, they made emotion ratings separately for each wine and each musical selection. The results revealed that certain wine–music pairings were rated as being significantly better matches than others. More importantly, there was evidence that the participants’ dominance and arousal ratings for the wines and the music predicted their matching rating for each wine–music pairing. These results therefore support the view that wine–music associations are not arbitrary but can be explained, at least in part, by common emotional associations. Full article
(This article belongs to the Special Issue Food and Wine Pairing)
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