Food and wine pairing: A new approach

Abstract

Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight flavour styles are subcategories of flavour, each with their own characteristics. The flavour styles have proven to be useful in communicating about flavour. Flavour profiles can be made of foods and wines and this provides a basis for finding good combinations, not only of beverages and foods, but also of flavours that constitute a dish and menu order. Good combinations are generally liked which means that the flavour styles theory gives a valuable contribution in educating food and beverage professionals. The theory has also been used to define the culinary success factors (CSF).