The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing

Abstract

This study assesses the impact of the liking level of specific wines and foods on wine–food match perceptions. The findings assist in understanding the complex relationship between wine–food combinations and perceptions of liking when consumed together. Generally, the significant differences in match level in this 2 × 2 design followed traditional perceptions matches and mismatches. This provides empirical support for these relationships across a diverse group of respondents in terms of objective wine–food knowledge and involvement. Three of the four wine–food combinations had positive direct relationships among wine liking, food liking, or both on the liking level of the wine–food combination when tasted together.

KEYWORDS:

• liking level
• pairing relationships
• traditional food–wine matches
• wine and food