Today’s Video of the Day from the American Chemical Society describes why most of the rules for food and wine pairing have no chemical or physical basis.
Even though wine has been paired with food for centuries, food and wine pairing is a relatively new topic of scientific research.
The food pairing hypothesis is a set of rules that has been studied in Western and European gastronomic societies. This hypothesis states that foods or ingredients with common flavor compounds should taste good when consumed together.
A Harvard study suggests the food pairing hypothesis holds true in some regions of the world but not in others. A separate study conducted in the Netherlands found no relationship between the number of flavor compounds shared by a pair of foods and whether the pairing was considered to be desirable.
Video Credit: American Chemical Society
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