Are Wine & Food Pairings All Nonsense?

Рет қаралды 9,571

Жыл бұрын

Check out The Bigger Picture on ‪@PBS‬ : • The Story Behind Earth...
Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that absolutely broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese.
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Credits:
Executive Producers:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Scientific Consultants:
Charles Spence, Ph.D.
Leila Duman, PhD
Brianne Raccor, PhD
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.
Sources:
A Dinner Demonstration of Threshold Differences in Taste and Smell
www.science.org/doi/pdf/10.11...
Food and beverage flavour pairing: A critical review of the literature
pubmed.ncbi.nlm.nih.gov/32466...
New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
pubs.acs.org/doi/abs/10.1021/...
What are Tannins, Really?
www.winemag.com/2018/09/11/ta....
Journal of Pharmacognosy and Phytochemistry
www.phytojournal.com/archives...
The Science of Melting Cheese
www.seriouseats.com/the-scien....
Catechins
www.sciencedirect.com/topics/....
FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
docplayer.net/37924766-Food-pa...
Food & Wine:
www.apps.fst.vt.edu/extension...
Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
www.nature.com/articles/s4159...
Handbook of Enology - Volume 2: The chemistry of Wine Stabilization and Treatments
vinumvine.files.wordpress.com...
Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
pubs.acs.org/doi/abs/10.1021/...
Pairing flavours and the temporal order of tasting
flavourjournal.biomedcentral....
Food and beverage flavour pairing: A critical review of the literature
pubmed.ncbi.nlm.nih.gov/32466...

Пікірлер: 35

@ACSReactions Жыл бұрын

Try these food combos yourself and let us know what you think. We. dare you.

@eroraf8637 Жыл бұрын

Food chemistry? Actual flavor science? Yes please, more of this!

@ACSReactions Жыл бұрын

This video also pairs well with a nice Pinot Noir.

@VideoMakesMeHappy Жыл бұрын

As someone who is studying chemistry and involved in the food/beverage industry - this is just what I need!

@ACSReactions Жыл бұрын

This video and a lovely oaked Chardonnay.

@AnacondaHL Жыл бұрын

8:57 I'm blown away by this experiment as well, WOW!

@ACSReactions Жыл бұрын

Right? Like, it doesn't even taste like wine anymore. Truly life altering.

@paulrobinson6122 Жыл бұрын

Burger + Burgundy

@ACSReactions Жыл бұрын

I wouldn't say no to that...

@elvinmay54 6 ай бұрын

They only problem I see with the food pairing experiment that blended the food is that the molecules would be very different ones disrupted by blending as blending itself is causing a reaction. call it a form of cooking in a way. However, when chewing food you usually dont get it to be as evenly broken down and distributed as when blended giving a different result all together.

@I.____.....__...__ Жыл бұрын

11:47 I just tried garlic+coffee+chocolate. It was good for a couple of seconds, but then I felt nauseous and dizzy afterwards. I feel really awful now. 🤮 😵 If I die, I'm coming back as a ghost to sue you. 😒

@ACSReactions Жыл бұрын

We only accept ghostly hauntings thank you.

@BrettWordon Жыл бұрын

Re red wine and seafood - merlot and dolphin is a GREAT combo! Yum

@ACSReactions Жыл бұрын

I'm gonna go out on a limb here and assume you're referring to mahi mahi, and not, like, actual dolphins.

@jordantyler5465 Жыл бұрын

Sauv blanc and plain potato chips. Excellent video! Fun and informative!!

@ACSReactions Жыл бұрын

I assume you're dipping the chip into the wine then eating.

@lesliehyde Жыл бұрын

I've tried various wines (a bit under 5mls) over the years but I've yet to find one that I can tolerate as they are all disgusting. However, slightly fermented pomegranate juice is fairly tasty even though I got quite drunk from it and had the drunk effects for several days after.

@kaseyklynstra2210 Жыл бұрын

3:11 Not to be that person, but... isn't steel like >97% iron?

@ACSReactions Жыл бұрын

Steel is predominantly iron, but the stainless steel that is used in winemaking (~70-75% iron) is mostly unreactive, so it won't leach iron into the wine.

@krombopulos6ix800 Жыл бұрын

my dude is wearing his 7th grade T-shirt

@kyokoyumi Жыл бұрын

Now I think I need to add garlic to my cacao coffee

@ACSReactions Жыл бұрын

Please do--let us know how it tastes--and how many weird looks you get.

@shaytrequesser4482 Жыл бұрын

my friend, this content is gold! loved the story and the delivery, but for some reason the image looks dated and the audio could use some improvements. Other than that 10/10