Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing by Mara V. Galmarini, Lucie Dufau, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich

“…Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais) and three cheeses (Comté, Époisses, Chaource) were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS) with simultaneous hedonic ratings. …”
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