EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION‐FROM‐IDEAL SCALE WITH FOOD AND WINE EXPERTS

Abstract

ABSTRACT Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable “wine & cheese pairs” using nine award‐winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty‐seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The “ideal pair,” scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation‐from‐ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered “ideal,” while higher or lower scores represented pairs where the “wine” or the “cheese” dominated, respectively. In general, white wines had mean scores closer to six (“ideal”) than either the red or specialty wines. The late harvest, ice and port‐type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference.