French scientists have studied what makes a “good” or “bad” wine and cheese pairing, bringing scientific knowledge to what has previously been subject to the whims of popular culture and critics. The study was done in Burgundy, and paired a white wine and two reds against three cheeses.
Tasters selected the flavors they liked from a list of 14 descriptors, including sour/pungent, salty, bitter, sweet, astringent, sticky, and fatty/creamy. Researchers found the methods allowed for better communication of the sensory characteristics of wine and cheese pairing, and white wines fared better than reds in overall preferences, reports Forbes. Full Story