Pairing of white wine made with shade-grown grapes and Japanese cuisine

Takahashi, Takuji; Nakano, Kumiko; Yamashita, Motoi; Yamazaki, Hiroyuki; Fushiki, Tohru

doi:10.1038/s41538-021-00089-0

Cited by 1 publication

(2 citation statements)

References 7 publications

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“…The participants were then presented with a CATA question containing different food items. The items (goat cheese, chocolate, sushi, hard cheeses, lemon pie, shrimp, oyster, Caesar salad, steak, mussels, French fries, chicken, whitefish, curry, salmon, pizza, Thai cuisine, lobster, summer salads, veal) included were based on a literature review (Eschevins et al, 2019; Eschevins, Giboreau, Allard, & Dacremont, 2018; Harrington & Seo, 2015; King & Cliff, 2005; Takahashi, Nakano, Yamashita, Yamazaki, & Fushiki, 2021), the labels of the wines included in the study and food pairings suggested by the Nova Scotia Liquor Commission Wine Discovery Guide (Wine Discovery Guide, n.d.). The Nova Scotia Liquor Commission is the main retailer of wine and other alcoholic beverages in NS.…”

Section: Methodsmentioning

confidence: 99%

“…The participants were then presented with a CATA question containing different food items. The items (goat cheese, chocolate, sushi, hard cheeses, lemon pie, shrimp, oyster, Caesar salad, steak, mussels, French fries, chicken, whitefish, curry, salmon, pizza, Thai cuisine, lobster, summer salads, veal) included were based on a literature review (Eschevins et al, 2019;Eschevins, Giboreau, Allard, & Dacremont, 2018;Harrington & Seo, 2015;King & Cliff, 2005;Takahashi, Nakano, Yamashita, Yamazaki, & Fushiki, 2021) Commission is the main retailer of wine and other alcoholic beverages in NS. The food items were randomized based on the procedure suggested by Meyners and Castura (2016) and the participants were instructed to check or click all of the food items they felt were appropriate to pair with the wine sample.…”

Section: Check-all-that-applymentioning

confidence: 99%

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Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines

Moss

Barker

McSweeney

2021

Journal of Sensory Studies

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Growing consumer interest in food and wine pairing leads to a need for more studies to be conducted evaluating consumers' perception of food pairings. Many studies have used trained panelists to evaluate food and wine pairings; however, this study sought to determine how consumers evaluate food and wine pairings using the check‐all‐that‐apply (CATA) method. The participants (n = 112) were asked to evaluate five white wines for their liking of the wine, their sensory perception of the wines and identify which food items they would pair with the wine using a CATA question. The participants separated the wines based on their sweetness and dryness, as well as their acidity. The participants liked sweet, citrus, fruity and floral white wines, and disliked earthy and sour attributes. When the participants paired the wine with hard cheeses and chocolate their liking increased; however, when the wines were paired with French fries, steak, and lemon pie, it detracted from their liking. Future research should ask participants to explain their pairing choices using open‐ended comment questions. Practical Applications Very few studies have explored consumers' food and wine pairing preferences. This study identified which food consumers pair with different white wines and how food items can positively or negatively impact consumers' liking of the wine. The results of this study are important to those working in the food and wine service industry. The findings of this study contribute to the gap in knowledge of consumers' preferred food pairings and investigate the use of a check‐all‐that‐apply question to evaluate food and wine pairings. Future research should ask consumers to explain their food pairings, as well as evaluate how wine knowledge and familiarity with wine impact their pairing decisions.

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Section: Methodsmentioning

confidence: 99%

“…The participants were then presented with a CATA question containing different food items. The items (goat cheese, chocolate, sushi, hard cheeses, lemon pie, shrimp, oyster, Caesar salad, steak, mussels, French fries, chicken, whitefish, curry, salmon, pizza, Thai cuisine, lobster, summer salads, veal) included were based on a literature review (Eschevins et al, 2019;Eschevins, Giboreau, Allard, & Dacremont, 2018;Harrington & Seo, 2015;King & Cliff, 2005;Takahashi, Nakano, Yamashita, Yamazaki, & Fushiki, 2021) Commission is the main retailer of wine and other alcoholic beverages in NS. The food items were randomized based on the procedure suggested by Meyners and Castura (2016) and the participants were instructed to check or click all of the food items they felt were appropriate to pair with the wine sample.…”

Section: Check-all-that-applymentioning

confidence: 99%