Scientific approaches to flavour combination.

Pairing food and drink is not only a part of culinary art, it is also a rather complex sensory science based on the chemistry of taste, perception of aromatic compounds, physiology and even the psychology of perception. Today, culinary experts, sommeliers, baristas and various scientists are actively exploring why some combinations are the most exquisite and others are completely incongruous. This article provides a complete analytical overview of the scientifically based principles of food pairing, with examples, experimental data and practical conclusions.

Food-pairing is the innovative art of harmoniously combining food and drink, usually based on their flavour characteristics, which should complement each other. It is not just a traditional meal, but a genuine and informed comparison of flavours that immerses connoisseurs and gourmets in a new experience of culinary inspiration.

One of the most illustrative and successful examples of a food-pairing dish is the well-known Caesar salad with croutons and Parmesan, which is perfectly combined with white dry wine, which emphasises the cheesy and aromatic notes of the salad. Another such example is the tuna tartare with avocado, which harmoniously complements a cool sparkling grapefruit drink, creating an amazing combination of freshness and lightness.

Food-pairing is developing very actively in the modern restaurant industry and has already become a part of popular culinary shows and festivals. Most culinary professionals are constantly and actively experimenting with different foods and drinks to create unique and inimitable combinations that surprise and inspire guests.

 Wine and food: a classic and innovative combination.

Wine has traditionally been considered a versatile beverage for harmonious food pairing. Research in recent decades has pointed to functional and physicochemical factors in this combination:

– the best pairings are not necessarily synergistic, but often reduce the unpleasant aspects of each other (for example, wine tannins mute the fat content of meat) (‘Wine Tasting (Second Edition)’, Ronald S. Jackson, 2009 doi.org/10.1016/B978-0-12-374181-3. 00009-0);

– wines with a high sulphite content can cause a “fishy aftertaste” when combined with seafood due to chemical interaction with DHA or Docosahexaenoic acid, the most important component of omega-3 (“Effects of sulphur dioxide on formation of fishy off-flavour and undesirable taste in wine consumed with seafood”, A. Fujita, A. Isogai, M. Endo, Journal of agricultural and food chemistry, 2010);

Beer, sake, tea and other alternatives.

An increasing number of studies consider non-traditional drinks – beer, sake, tea, coffee – as a good match for such dishes:

– sake better emphasises the umami flavour of cheese dishes than wine, as it does not contain acids that inhibit umami peptides;

– in such pairs as soup + craft beer, the key is the balance of flavour intensity, which significantly affects the perception of complexity and harmony (“Consumer perception of food-beverage pairings: The influence of unity in variety and balance”, Morten T. Paulsen, Guro H. Rognså, Margrethe Hersleth, 2014, International Journal of Gastronomy and Food Science, DOI:10.1016/j.ijgfs.2014.12.003);

– in tea pairs with baked goods (e.g., cookies + black Chinese tea), the most pleasant were combinations with different oily textures that effectively smooth out the astringency of tea (“Consumer preference of food pairing tea: A sensory approach”, Dase Hunaefi, Inas Zahidah, Zulfa Nur Hanifa, 2022, CANREA Food Technology , Nutritions , and JOURNAL Culinary Journal, doi.org/10.20956/canrea.v5i2.714);

 

Technological and cognitive factors.

In addition to the classical sensory approach, there is a cognitive-semantic approach – this combination is based on cultural or conceptual connections (for example, the traditional French duo of ‘camembert + red wine’).

These are ‘intellectual’ pairings based on habit or gastronomic tradition, even if the sensory compatibility is not perfect (“Food and beverage flavour pairing: A critical review of the literature”, Charles Spence, University of Oxford, 2020, DOI: 10.1016/j.foodres.2020.109124).

The physiology of perception also plays an important role, for example, how polysaccharides or tea polyphenols bind to saliva and affect the sensation of viscosity and astringency (“Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception”, Ana Reis, Sónia Soares, Carla F. Sousa, Biochimica et Biophysica Acta (BBA), 2020), doi.org/10.1016/j.bbamem.2019.183133).

Basic principles of the ideal combination.

Principle                                                                       Description

Balance                                                          No single component should dominate

Flavour compatibility                                 Similarity of flavours increases the perception of harmony

Sensory contrast                                          Sour neutralises fatty, sweet balances bitter

Textural combination                                 Oily foods soften the astringency of tannins

Cultural relevance                                       Combinations are based on familiar associations and traditions

 

So, by Modern research is increasingly supporting the scientific basis of food pairing, focusing on sensory harmony, aromatic compatibility and cognitive satisfaction. Thanks to such approaches, food pairing is becoming not only an art, but also a precise culinary tool with great prospects.

Below we list the most harmonious food and drink pairings.

TOP 100 BEST FOOD AND DRINK Pairings

 Cheeses

  1. Camembert – Pinot Noir
  2. Gorgonzola – Port
  3. Cheddar – IPA (Indian pale ale)
  4. Parmesan – Prosecco
  5. Brie – Sauvignon Blanc
  6. Manchego – Red Rioja
  7. Ricotta – Lemonade with basil
  8. Gouda – Bourbon
  9. Feta – Rosé
  10. Blue cheese – Sauternes (dessert wine)

 Meat

  1. Grilled beef – Cabernet Sauvignon
  2. Lamb – Shiraz
  3. Chicken fillet – Chardonnay
  4. Roast duck – Pinot Noir
  5. BBQ pork – Zinfandel
  6. Sausages – Wheat beer (Hefeweizen)
  7. Roast beef – Dry red
  8. Turkey – White Riesling
  9. Ham – Apple cider
  10. Steak with pepper – Bourbon

Fish and seafood

  1. Salmon – Chardonnay or Rosé
  2. Tuna (grilled) – Sauvignon Blanc
  3. Shrimps in garlic – Dry sparkling
  4. Oysters – Champagne
  5. Mussels in wine – Verdicchio
  6. Sushi – Sake
  7. Trout – Pinot Grigio
  8. Tuna tartare – Ginger beer
  9. Scallop – Rosé
  10. Cod – Light beer (Lager)

 Vegetables and vegetarian dishes

  1. Grilled vegetables – Rosé
  2. Curry with chickpeas – Indian beer
  3. Broccoli with Parmesan – Sauvignon Blanc
  4. Lasagne with vegetables – Chianti
  5. Burger with black beans – Dry red
  6. Cauliflower steak – IPA
  7. Hummus and pita bread – Mint lemonade
  8. Ratatouille – White wine with acidity
  9. Gazpacho – Sherry (dry)
  10. Sauerkraut – Wheat beer

 Soups

  1. Pumpkin cream soup – Riesling
  2. Chicken broth – Sauvignon Blanc
  3. Borscht – Red dry
  4. Tom Yam – Coconut water or lager
  5. Ramen – Sake
  6. Creamy mushroom soup – Pinot Noir
  7. Potato soup – IPA
  8. Minestrone – Barbera
  9. Fridge – Rosé
  10. Chilli con carne – Dark ale beer

 Street food and fast food

  1. Pizza ‘Margherita’ – Chianti
  2. Beef burger – Stout
  3. Hot dog – American lager
  4. Fried chicken – Sparkling wine
  5. Quesadilla – Tequila
  6. Fried potatoes – Apple cider
  7. Pita with falafel – Ayran
  8. Doner kebab – Turkish black tea
  9. Tacos – Mexican beer
  10. Spring rolls – White dry wine

 Flour dishes

  1. Lasagne – Sangiovese
  2. Pasta carbonara – Sauvignon Blanc
  3. Bolognese pasta – Cabernet Franc
  4. Noodles with vegetables – Green tea
  5. Ravioli with cheese – Merlot
  6. Dumplings – Vodka
  7. Dumplings with potatoes – Lager
  8. Buckwheat pancakes – Cider
  9. Udon noodles – Sake
  10. Nyoki – Pinot Grigio

 Desserts

  1. Chocolate cake – Ruby Port
  2. Tiramisu – Espresso
  3. Cheesecake – Muscat
  4. Apple pie – Cider
  5. Lemon tart – Prosecco
  6. Croissant – Latte
  7. Pudding – Sherry
  8. Panna cotta – Sparkling
  9. Honey cake – Bergamot tea
  10. Ice cream – Cream liqueur

 Drinks without alcohol

  1. White tea + cookies with cream
  2. Green tea + sushi
  3. Coffee + dark chocolate
  4. Rooibos + fruit cake
  5. Matcha + rice cracker
  6. Latte + banana muffin
  7. Ice coffee + cheesecake
  8. Cocoa + cinnamon bun
  9. Ginger tea + honey biscuits
  10. Puerh tea + nut bar

 Ethnic dishes

  1. Indian tandoori – Indian lager
  2. Mexican enchiladas – Tequila
  3. Thai Pad Thai – Pinot Grigio
  4. Chinese Peking duck – Red wine
  5. Japanese ramen – Sake
  6. Vietnamese pho – Lager
  7. French quiche – Sauvignon Blanc
  8. Italian risotto with mushrooms – Pinot Noir
  9. Spanish paella – Verdejo
  10. Georgian khinkali – Kindzmarauli

All of the above pairs comply with all scientific principles: balance of taste, aromatic synergy, textural harmony, and physiology of perception.