Original Article

The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses

Published in:
Volume 5, issue 2, 2015, pages: 225–227
DOI: 10.2989/RHM.2015.5.2.15.1288
Author(s): Jan A. SchulpInternational Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands, Rebecca RiveInternational Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands, Melissa LeemanInternational Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands

Abstract

The authors selected four wines that, according to their restaurant experience, matched well with red bacteria cheeses.
Subsequently, an expert panel created flavour profiles of these four wines and of four red bacteria cheeses, using the FSC model
by Klosse (2004, 2014). The cheeses and the wines demonstrated great similarities in flavour profile: high flavour richness, a
more coating than contracting mouthfeel and a dominance of ripe flavour tones over fresh tones. These results give further
support to Klosse’s rules about matching food and beverages.

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