The pairing of wines has often been a somewhat hard and fast rule, based on tradition. “Red wines with red meat, white wines with fish.” For many this can be enough, but for François Chartier it wasn’t. François Chartier wrote the book Papilles et molécules (Tastebuds and Molecules), which goes over food and wine pairings. By pairing the aromatic molecules in foods and wines, the chemical basis behind food and wine pairing becomes apparent. In the book, he goes over some aromatic molecules found in multiple foods. Salmon, black coffee, Chinese five spice powder, and Zinfandel wines all contain pyrazines, which would make them pair together well (shown below is dimethyl pyrazine, found in coffee beans and Zinfandels). Juniper berries and rosemary contain terpenes, which is found in Rieslings (shown below is Geraniol found in rosemary and Rieslings).
The author of the Food & Wine article goes on to test these pairing claims, many of which are new and unorthodox. The chef which he asked to prepare a Chinese five spice/coffee/salmon/Zinfandel dish gave him a look of concern, but the dish came out very well according to them. He tried the Juniper/rosemary/Riesling combination at home, and was again surprised at the pairing. Speaking of the book the article’s author compares reading the chemistry associated with the pairings to Ambien, a sedative. It goes to show the average person is still adverse to chemistry, but the pairing knowledge still applies.
A New York Times article talks of the nature of food and drink pairings pleasing to the tongue. The proteins in our saliva are the normal lubricant for the tongue and mouth. When eating food high in fat, said fats and oils over lubricate the tongue leaving a slippery unpleasant feeling. Foods and drinks high in acid will dry out the mouth and tongue again leaving an unpleasant feeling. The combination of the two cancel each other out, which is why they pair well together. Soda and burgers, red wine and steak, and any other astringent and fatty combination will leave a more pleasant feeling.
Interesting topic. Surprising connection to chemistry. Good use of graphic. Good idea to mention the source articles in the text. It would also be helpful to link to the articles in the text.
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