The Great Debate: Is Food and Wine Pairing Real or Just a Myth?

Food and wine pairing is a topic that sparks lively debate among wine lovers, critics, and sommeliers alike. Some argue that pairing wine with food is an art steeped in tradition and science, enhancing the dining experience in profound ways. Others dismiss it as subjective or even a marketing gimmick, suggesting that personal preference is the only rule that matters.

As a Certified Sommelier and passionate advocate for thoughtful pairings, I firmly believe that food and wine pairing is not only real but also grounded in science and sensory coherence, so let's explore this some more.

The Skeptics: “Wine Pairing Is Just a Matter of Taste”

Critics of food and wine pairing often emphasize the subjective nature of taste. They argue that what works for one person may not work for another, and that rigid pairing rules can stifle personal enjoyment. Some prominent wine writers and critics suggest that pairing is more about tradition and social convention than about any real sensory science.

This perspective highlights an important truth: personal preference is paramount. Wine is a deeply personal experience, shaped by individual palates, memories, and cultural backgrounds. There’s no denying that some people find joy in unconventional pairings or simply drinking their favourite wine regardless of the meal. But, there is some science applied to pairing... read on.

The Believers: Food and Wine Pairing as a Science and Art

While personal preference is vital, dismissing food and wine pairing altogether overlooks the science behind why certain combinations work so well. At its core, pairing wine and food is about balance and harmony, matching or contrasting flavours, textures, acidity, tannins, and sweetness to create a more enjoyable overall experience.

Scientific research has uncovered that one of the most fundamental principles is how wine’s acidity and tannins interact with food components like fat and protein. For example, tannins in red wine bind with proteins and fats in meat, softening the wine’s astringency and enhancing the savoury flavours of the dish. Similarly, acidity in wine (such as in Chenin Blanc or Champagne) can “cleanse” the palate by cutting through rich, fatty, or oily foods, refreshing the mouth and preparing it for the next bite.

The above findings come from sensory biology research that show that tannins and acidity help remove the greasy sensation from fatty foods through interacting with saliva proteins.

Another notable work of science is a piece published by National Library of Medicine where it dissects the flavours that humans can detect (bitter, sweet, salty, sour, and umami) and details how they can be either enhanced of softened by adding other flavours to the palate.

Finally, I would argue that my old adage about pairing food and wine, "We're pairing molecules with molecules—it's that simple," is scientifically sound. Here, I am referring to the texture and mouthfeel of the wine.

Wine itself contains naturally occurring lipids (molecules) that contribute to its weight on the palate. This naturally occurring molecular depth in wine is then referred to when sourcing food items of equal or similar molecular weight when matching texture.

The ideal food and wine pairing involves all of the above, and it is all based on science.

Why Pairing Matters Beyond Taste

Food and wine pairing is more than just flavour matching—it’s about enhancing the overall dining experience. A well-paired wine can elevate a dish, highlighting nuances you might otherwise miss. It can also create a sense of occasion, connecting cultural traditions and storytelling through taste.

In multicultural cities like Toronto, where diverse cuisines flourish, thoughtful pairing opens doors to new wine regions and varietals that complement global flavours. This approach not only broadens our palates but also fosters appreciation and respect for culinary diversity.

Finding Your Own Pairing Philosophy

Ultimately, food and wine pairing is both an art and a science, with room for personal interpretation. While understanding the principles behind pairing can guide you to more harmonious combinations, the best pairing is the one that brings you joy.

If you’re curious about exploring pairings, start with simple principles: match the weight of the wine with the weight of the food, balance acidity with richness, and consider your heat inducing spices and alcohol levels. Experiment and take notes—your palate is your best guide.

Final Thoughts

The debate over whether food and wine pairing is “real” will likely continue, but the evidence points to a fascinating interplay of flavours and chemistry that enhances our enjoyment of both. Pairing is not about rigid rules but about understanding how wine and food interact on a sensory level to create memorable experiences.

As a sommelier and wine educator, I encourage you to embrace pairing as a tool for discovery and enjoyment. From a delicate Pinot Noir with roasted duck or a zesty Albariño with spicy ceviche, thoughtful pairing invites you to taste more deeply and appreciate the diversity of flavours in both food and wine.