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Am. J. Enol. Vitic. 57:1:12-22 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
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Sensory Effects of Consuming Cheese Prior to Evaluating Red Wine Flavor

Berenice Madrigal-Galan1 and Hildegarde Heymann2,*

1 Graduate student, 2 Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.

* Corresponding author [email: hheymann{at}ucdavis.edu; tel: 530 754-4816; fax: 530 752-0382]

The aim of this study was to assess, through descriptive analysis, the way in which the flavor perception of red wine was influenced by the wine pairing with a variety of cheeses. A panel of 11 trained judges evaluated the flavor of eight wines of four different varieties (Cabernet Sauvignon, Merlot, Pinot noir, and Syrah) before and after tasting cheese. Eight cheeses were selected: two soft (Mozzarella and Teleme), two medium-hard (Cheddars from Vermont and New York), two hard (Emmental and Gruyère), and two blue (Gorgonzola and Stilton). The results obtained by descriptive analysis showed that the cheese had significant effects on red wine flavor. Some attributes, such as astringency, bell pepper, and oak flavor, significantly decreased when the wine was evaluated after tasting cheese. Only butter aroma was significantly enhanced by cheese. It was also found that there was no significant wine-cheese interaction effect; in other words, the effect of any given cheese is equivalent for all wines. Although there were significant effects, the overall sensory profiles of wines without prior cheese tasting and as affected by cheese were very similar.

Key words: wine, cheese, sensory evaluation, masking effect, descriptive analysis






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