The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions

• Autores: Rebeckah Koone, Robert J. Harrington, Mario Gozzi, Michelle McCarthy
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 25, Nº 3, 2014, págs. 158-174
• Idioma: inglés
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• Resumen

  • The purposes of this study were to (1) explore significant differences in perception of match for a variety of food and wine styles; (2) evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and (3) investigate the impact of food and wine expertise on perceived level of match. The highest perceived wine matches for each food item were: Sauvignon Blanc and chêvre, Chardonnay and brie, Cabernet Sauvignon and spicy Italian salami, and Port and milk chocolate. Wine sweetness, acidity, and tannin levels all significantly impacted the level of match with certain food items. Food and wine expertise also significantly impacted the level of match, indicating differences between the more expert and novice participants in the role wine sweetness, acidity, and tannin had on level of match