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Journal of Foodservice Business Research Volume 8, 2005 - Issue 4
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REFEREED

The Direct Effects of Wine and Cheese Characteristics on Perceived Match

Robert J. Harrington PhD, CEC School of Hospitality and Tourism Management, University of Guelph, MACS Hall 205, Guelph, ON, Canada, N1G 2W1
&
Rhonda Hammond MS Department of Hospitality, Tourism Management, Purdue University, Stone Hall B11, West Lafayette, IN, 47907, USA
Pages 37-54 | Published online: 08 Sep 2008

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Hendrik N.J. Schifferstein, Barry M. Kudrowitz & Carola Breuer. (2022) Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice. Journal of Culinary Science & Technology 20:4, pages 293-335.
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Tobias Nygren, Asgeir Nikolai Nilsen & Åsa Öström. (2017) Dynamic changes of taste experiences in wine and cheese combinations. Journal of Wine Research 28:2, pages 105-122.
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Robert J. Harrington & Han-Seok Seo. (2015) The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing. Journal of Foodservice Business Research 18:5, pages 489-501.
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Rebeckah Koone, Robert J. Harrington, Mario Gozzi & Michelle McCarthy. (2014) The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions. Journal of Wine Research 25:3, pages 158-174.
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Robert J. Harrington, Michelle McCarthy & Mario Gozzi. (2010) Perceived Match of Wine and Cheese and the Impact of Additional Food Elements: A Preliminary Study. Journal of Foodservice Business Research 13:4, pages 311-330.
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RobertJ. Harrington, Charlie Baggs & MichaelC. Ottenbacher. (2009) Moving from a Tacit to a Structured Culinary Innovation Process: A Case for the BASICS and Just-Right Plots in Evaluation. Journal of Culinary Science & Technology 7:1, pages 73-88.
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. (2007) FOOD AND WINE COMMENTARY. Journal of Culinary Science & Technology 5:4, pages 97-102.
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Articles from other publishers (25)

François Durrieu, Erhard Lick, Thierry Lorey & Albert Franz Stöckl. (2023) The impact of country and wine culture on ideal pairings of French white wine and cheese. International Journal of Gastronomy and Food Science 32, pages 100735.
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Ronald S. Jackson. 2023. Wine Tasting. Wine Tasting 425 457 .
Christina J. Birke Rune, Morten Münchow, Federico J.A. Perez-Cueto & Davide Giacalone. (2022) Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking. International Journal of Gastronomy and Food Science 30, pages 100591.
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Araceli Arellano-Covarrubias, Héctor B. Escalona-Buendía, Carlos Gómez-Corona & Paula Varela. (2022) Pairing beer and food in social media: Is it an image worth more than a thousand words?. International Journal of Gastronomy and Food Science 27, pages 100483.
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Charles Spence. (2022) Gastrophysics: Getting creative with pairing flavours. International Journal of Gastronomy and Food Science 27, pages 100433.
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Rachael Moss, Sophie Barker & Matthew B. McSweeney. (2021) Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines. Journal of Sensory Studies 37:1.
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Christina J. Birke Rune, Morten Münchow & Federico J. A. Perez-Cueto. (2021) Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer. Beverages 7:2, pages 40.
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Marcell Kustos, Hildegarde Heymann, David W. Jeffery, Steve Goodman & Susan E.P. Bastian. (2020) Intertwined: What makes food and wine pairings appropriate?. Food Research International 136, pages 109463.
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Charles Spence. (2020) Food and beverage flavour pairing: A critical review of the literature. Food Research International 133, pages 109124.
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MV Galmarini. (2020) The role of sensory science in the evaluation of food pairing. Current Opinion in Food Science 33, pages 149-155.
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Jacob Lahne. 2019. Context. Context 307 321 .
Henrik Scander, Celia Monteagudo, Bente Nilsen, Richard Tellström & Agneta Yngve. (2018) Food and beverage dinner combinations, patterns among Swedish adults. International Journal of Gastronomy and Food Science 14, pages 20-26.
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Charles Spence & Qian Janice Wang. (2018) On the Meaning(s) of Perceived Complexity in the Chemical Senses. Chemical Senses 43:7, pages 451-461.
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A. Eschevins, A. Giboreau, T. Allard & C. Dacremont. (2018) The role of aromatic similarity in food and beverage pairing. Food Quality and Preference 65, pages 18-27.
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Mara Galmarini, Lucie Dufau, Anne-Laure Loiseau, Michel Visalli & Pascal Schlich. (2018) Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing. Beverages 4:1, pages 13.
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Jake Lahne. 2018. Methods in Consumer Research, Volume 2. Methods in Consumer Research, Volume 2 85 107 .
Mara V. Galmarini, Anne-Laure Loiseau, Doëtte Debreyer, Michel Visalli & Pascal Schlich. (2017) Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception. Journal of Food Science 82:11, pages 2669-2678.
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Carl Peter Borchgrevink & Allan Lewis Sherwin. (2017) Predicting wine preference: testing the premises of the vinotype theory. International Journal of Wine Business Research 29:3, pages 251-268.
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Ronald S. Jackson. 2017. Wine Tasting. Wine Tasting 371 399 .
Mara V. Galmarini, Anne-Laure Loiseau, Michel Visalli & Pascal Schlich. (2016) Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception. Journal of Food Science 81:10, pages S2566-S2577.
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Morten T. Paulsen, Guro H. Rognså & Margrethe Hersleth. (2015) Consumer perception of food–beverage pairings: The influence of unity in variety and balance. International Journal of Gastronomy and Food Science 2:2, pages 83-92.
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G. Donadini, M.D. Fumi & I.R. Newby-Clark. (2015) An investigation of matches of bottom fermented red beers with cheeses. Food Research International 67, pages 376-389.
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Gianluca Donadini, Maria Daria Fumi & Milena Lambri. (2013) A preliminary study investigating consumer preference for cheese and beer pairings. Food Quality and Preference 30:2, pages 217-228.
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Susan E.P. Bastian, Cassandra Collins & Trent E. Johnson. (2010) Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings. Food Quality and Preference 21:7, pages 668-678.
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S.E.P. BASTIAN, C.M. PAYNE, B. PERRENOUD, V.L. JOSCELYNE & T.E. JOHNSON. (2009) Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research 15:2, pages 175-184.
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