Check out The Bigger Picture on @PBS : https://youtu.be/Wnr4RJxDifw
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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Executive Producers:
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Sources:

A Dinner Demonstration of Threshold Differences in Taste and Smell
https://www.science.org/doi/pdf/10.1126/science.81.2108.504

Food and beverage flavour pairing: A critical review of the literature
https://pubmed.ncbi.nlm.nih.gov/32466920/

New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
https://pubs.acs.org/doi/abs/10.1021/acs.jafc.0c06589

What are Tannins, Really?
https://www.winemag.com/2018/09/11/tannins-wine-guide/#:~:text=Tanninscanstem,aredwine.

Journal of Pharmacognosy and Phytochemistry
https://www.phytojournal.com/archives/2012/vol1issue3/PartA/8.1.pdf

The Science of Melting Cheese
https://www.seriouseats.com/the-science-of-melting-cheese#:~:text=Technicallyspeakingcheeseisanemulsionofdairyfatandwaterheldtogetherbyanetworkofproteins.

Catechins
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/catechin#:~:text=Catechinscanpolymerizetoformtanninswhichcanbehydrolyzableorcondensed(proanthocyanidins)(GadkariandBalaraman2015Raufetal.2019).

FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
http://docplayer.net/37924766-Food-pairing-from-the-perspective-of-the-volatile-compounds-in-food-database.html

Food & Wine:
https://www.apps.fst.vt.edu/extension/enology/extonline/foodwine.html#:~:text=Foodandwinepairingisalmostentirelyamatterofpersonalpreference

Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
https://www.nature.com/articles/s41598-020-77107-w.pdf

Handbook of Enology – Volume 2: The chemistry of Wine Stabilization and Treatments
https://vinumvine.files.wordpress.com/2011/08/p-ribereau-gayon-y-glories-a-maujean-d-dubourdieu-handbook-of-enology-volume-2-the-chemistry-of-wine-stabilization-and-treatments.pdf

Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
https://pubs.acs.org/doi/abs/10.1021/jf901656k

Pairing flavours and the temporal order of tasting
https://flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-017-0053-0.pdf

Food and beverage flavour pairing: A critical review of the literature
https://pubmed.ncbi.nlm.nih.gov/32466920/