Abstract
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.
- Received July 2005.
- Revision received October 2005.
- Copyright © 2006 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.