Are Wine & Food Pairings All Nonsense? 

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Foodies know that coffee and chocolate go well together. But add garlic to the mix and you get a taste sensation that absolutely broke my brain. I dig into the science of flavor pairings, especially when it comes to the famous (infamous?) combo of wine and cheese.
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Credits:
Executive Producers:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Scientific Consultants:
Charles Spence, Ph.D.
Leila Duman, PhD
Brianne Raccor, PhD
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
Reactions is a production of the American Chemical Society.
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Sources:
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Catechins
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FOOD PAIRING FROM THE PERSPECTIVE OF THE VOLATILE COMPOUNDS IN FOOD DATABASE
docplayer.net/37924766-Food-pa...
Food & Wine:
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Umami synergy as the scientific principle behind taste‑pairing champagne and oysters
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Food and beverage flavour pairing: A critical review of the literature
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