Food and wine dating: how about pairing different types of Prosecco wine and Asiago cheese? Insights from a sensory assessment and consumer test
##plugins.themes.bootstrap3.article.main##
Keywords
Abstract
This research explores the traditional pairing between Prosecco wine and Asiago cheese aiming to find the sensory descriptors playing a major role in defining consumers’ preference. Different Prosecco styles and Asiago maturations were first analyzed alone with Descriptive Analysis. The resulting nine pairings were then analyzed by consumers and panel. Principal Component Analysis and Hierarchical Clustering on Principal Components were employed to match sensory descriptors with consumers’ liking. Overall, consumers favor pairings based on synergy and contrast, especially involving sparkling Prosecco and fresh or ripened Asiago. These results highlight the role of some specific sensory descriptors in defining consumer preference.
Riferimenti bibliografici
Alessandrini, M., Gaiotti, F., Belfiore, N., Matarese, F., D’Onofrio, C. and Tomasi, D., 2017. Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): Effects on aroma evolution and wine sensory profile. Journal of the Science of Food and Agriculture. 97(9): 2695–2705. https://doi.org/10.1002/jsfa.8093
Bastian, S.E.P., Payne, C.M., Perrenoud, B., Joscelyne, V.L. and Johnson, T.E., 2009. Comparisons between Australian consumers’ and industry experts’ perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research. 15(2): 175–184. https://doi.org/10.1111/j.1755-0238.2008.00043.x
Benedetti, S. and Mannino, S., 2007. Procedure 19 characterization of the PDO Asiago cheese by an electronic nose. Comprehensive Analytical Chemistry. 49: e131–e138. https://doi.org/10.1016/S0166-526X(06)49062-0
Carvalho, M., Kastenholz, E. and Carneiro, M.J., 2021. Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability. 13(23): 23. https://doi.org/10.3390/su132313416
Consorzio Prosecco DOC, 2025. Bilancio delle attività consortili 2024. Available from: https://www.prosecco.wine/2024-bilancio-attivita/
Donadini, G., Fumi, M.D. and Lambri, M., 2013. A preliminary study investigating consumer preference for cheese and beer pairings. Food Quality and Preference. 30(2): 217–228. https://doi.org/10.1016/j.foodqual.2013.05.012
Donadini, G., Fumi, M.D. and Newby-Clark, I.R., 2015. An investigation of matches of bottom fermented red beers with cheeses. Food Research International. 67: 376–389. https://doi.org/10.1016/j.foodres.2014.11.004
Duarte Alonso, A., Martens, W. and Ong, J.L.T., 2022. Food tourism development in wine regions: Perspectives from the supply side. Current Issues in Tourism. 25(12): 1968–1986. https://doi.org/10.1080/13683500.2021.1935791
Durrieu, F., Lick, E., Lorey, T. and Stöckl, A.F., 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: 100735. https://doi.org/10.1016/j.ijgfs.2023.100735
Eschevins, A., 2018. Matching beer with food: Pairing principles, underlying mechanisms and a focus on aromatic similarity. PhD Thesis, Université Bourgogne Franche-Comté. Available from: https://theses.hal.science/tel-02084896
Eschevins, A., Giboreau, A., Julien, P. and Dacremont, C., 2019. From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science. 17: 100144. https://doi.org/10.1016/j.ijgfs.2019.100144
Ferreira, S.L. and Müller, R., 2013. Innovating the wine tourism product: Food-and-wine pairing in Stellenbosch wine routes. African Journal for Physical Activity and Health Sciences. 19: 72–85. https://doi.org/10.4314/ajpherd.v19i0
Fletcher, J., 2011. Cheese & wine: A guide to selecting, pairing, and enjoying. San Francisco, CA: Chronicle Books. 184 p.
Galmarini, M.V., 2020. The role of sensory science in the evaluation of food pairing. Current Opinion in Food Science. 33: 149–155. https://doi.org/10.1016/j.cofs.2020.05.003
Ghabache, E., Liger-Belair, G., Antkowiak, A. and Séon, T., 2016. Evaporation of droplets in a Champagne wine aerosol. Scientific Reports. 6(1): 1. https://doi.org/10.1038/srep25148
Ghosh, D. and Chattopadhyay, P., 2012. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. Journal of Food Science and Technology. 49(3): 328–334. https://doi.org/10.1007/s13197-011-0280-9
Harrington, R.J., 2007. Food and wine pairing: A sensory experience. Hoboken, NJ: John Wiley & Sons.
ISO 3591:1977, 1977. Available from: https://www.iso.org/standard/9002.html
Istituto nazionale di statistica – Istat, 2023. Istat.it Turismo. https://www.istat.it/it/archivio/turismo
Jackson, R.S., 2020. Wine, food, and health. In: Wine science. Elsevier. pp. 947–978. https://doi.org/10.1016/B978-0-12-816118-0.00012-X
Kaiser, H. F., 1960. The application of electronic computers to factor analysis. Educational and psychological measurement, 20(1), 141-151. https://doi.org/10.1177/001316446002000116
Karagiannis, D. and Metaxas, T., 2020. Sustainable wine tourism development: Case studies from the Greek Region of Peloponnese. Sustainability. 12(12): 12. https://doi.org/10.3390/su12125223
Koone, R., Harrington, R.J., Gozzi, M. and McCarthy, M., 2014. The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions. Journal of Wine Research. 25(3): 158–174. https://doi.org/10.1080/09571264.2014.899491
Liger-Belair, G. and Cilindre, C., 2021. Recent progress in the analytical chemistry of champagne and sparkling wines. Annual Review of Analytical Chemistry. 14(1): 21–46. https://doi.org/10.1146/annurev-anchem-061318-115018
Lora, I., Zidi, A., Magrin, L., Prevedello, P. and Cozzi, G., 2020. An insight into the dairy chain of a Protected Designation of Origin cheese: The case study of Asiago cheese. Journal of Dairy Science. 103(10): 9116–9123. https://doi.org/10.3168/jds.2019-17484
Marangon, A., Cappellari, M., Moretti, B., Stern, G.R. and Cozzi, G., 2006. Definizione del profilo sensoriale del formaggio Asiago d’Allevo ed effetto delle diverse filiere di produzione. Quaderno SOZOOALP, 3.
Onofri, L., Boatto, V. and Bianco, A.D., 2015. Who likes it “sparkling”? An empirical analysis of Prosecco consumers’ profile. Agricultural and Food Economics. 3(1): 11. https://doi.org/10.1186/s40100-014-0026-x
Pozo-Bayón, M.Á., Santos, M., Martín-Álvarez, P.J. and Reineccius, G., 2009. Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction-mass spectrometric technique (PTR-MS). Flavour and Fragrance Journal. 24(5): 226–233. Scopus. https://doi.org/10.1002/ffj.1934
Procidano, I., Mauracher, C. and Valentini, M., 2021. Consumers’ perception of Prosecco wine packaging: A pilot study in Padua and Milan. Economia Agro-Alimentare/Food Economy - Open Access. 23(1): 1. https://doi.org/10.3280/ecag1-2021oa11546
Regione Veneto - U.O. Sistema Statistico Regionale, 2023. Tourist flow in the Veneto region. Available from: https://statistica.regione.veneto.it/ENG/banche_dati_economia_turismo.jsp
Rune, C.J.B., Münchow, M. and Perez-Cueto, F.J.A., 2021. Systematic review of methods used for food pairing with coffee, tea, wine, and beer. Beverages. 7(2): 2. https://doi.org/10.3390/beverages7020040
Santillo, A. and Albenzio, M., 2023. Sensory profiles of very hard Italian cheeses and related varieties. In: Tuohy, J.J., editor. Sensory profiling of dairy products. USA: John Wiley & Sons, Ltd. pp. 225–245. https://doi.org/10.1002/9781119619383.ch12
Scopus, 2025, giugno 5. Document search results. Query: TITLE-ABS-KEY(«wine» AND «pairing» AND «food» AND «sensory» OR «sensorial»). https://www.scopus.com
Serra, M., Antonio, N., Henriques, C. and Afonso, C.M., 2021. Promoting sustainability through regional food and wine pairing. Sustainability. 13(24): 24. https://doi.org/10.3390/su132413759
Slaghenaufi, D., Luzzini, G., Borgato, M., Boscaini, A., Dal Cin, A., Zandonà, V., et al. 2023. Characterization of the aroma profile of commercial Prosecco sparkling wines. Applied Sciences. 13(6): 6. https://doi.org/10.3390/app13063609
Souza Gonzaga, L., Capone, D.L., Bastian, S.E.P., Danner, L. and Jeffery, D.W., 2020. Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Research International. 138: 109760. https://doi.org/10.1016/j.foodres.2020.109760
Thach, L., 2012. Time for wine? Identifying differences in wine-drinking occasions for male and female wine consumers. Journal of Wine Research. 23(2): 134–154. https://doi.org/10.1080/09571264.2012.676542
Vandenberghe-Descamps, M., Paté, A. and Chollet, S., 2022. Pairing a beer with a soundtrack: Is it guided by geographical identity? Food Quality and Preference. 96: 104432. https://doi.org/10.1016/j.foodqual.2021.104432
Bastian, S.E.P., Payne, C.M., Perrenoud, B., Joscelyne, V.L. and Johnson, T.E., 2009. Comparisons between Australian consumers’ and industry experts’ perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research. 15(2): 175–184. https://doi.org/10.1111/j.1755-0238.2008.00043.x
Benedetti, S. and Mannino, S., 2007. Procedure 19 characterization of the PDO Asiago cheese by an electronic nose. Comprehensive Analytical Chemistry. 49: e131–e138. https://doi.org/10.1016/S0166-526X(06)49062-0
Carvalho, M., Kastenholz, E. and Carneiro, M.J., 2021. Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability. 13(23): 23. https://doi.org/10.3390/su132313416
Consorzio Prosecco DOC, 2025. Bilancio delle attività consortili 2024. Available from: https://www.prosecco.wine/2024-bilancio-attivita/
Donadini, G., Fumi, M.D. and Lambri, M., 2013. A preliminary study investigating consumer preference for cheese and beer pairings. Food Quality and Preference. 30(2): 217–228. https://doi.org/10.1016/j.foodqual.2013.05.012
Donadini, G., Fumi, M.D. and Newby-Clark, I.R., 2015. An investigation of matches of bottom fermented red beers with cheeses. Food Research International. 67: 376–389. https://doi.org/10.1016/j.foodres.2014.11.004
Duarte Alonso, A., Martens, W. and Ong, J.L.T., 2022. Food tourism development in wine regions: Perspectives from the supply side. Current Issues in Tourism. 25(12): 1968–1986. https://doi.org/10.1080/13683500.2021.1935791
Durrieu, F., Lick, E., Lorey, T. and Stöckl, A.F., 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: 100735. https://doi.org/10.1016/j.ijgfs.2023.100735
Eschevins, A., 2018. Matching beer with food: Pairing principles, underlying mechanisms and a focus on aromatic similarity. PhD Thesis, Université Bourgogne Franche-Comté. Available from: https://theses.hal.science/tel-02084896
Eschevins, A., Giboreau, A., Julien, P. and Dacremont, C., 2019. From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science. 17: 100144. https://doi.org/10.1016/j.ijgfs.2019.100144
Ferreira, S.L. and Müller, R., 2013. Innovating the wine tourism product: Food-and-wine pairing in Stellenbosch wine routes. African Journal for Physical Activity and Health Sciences. 19: 72–85. https://doi.org/10.4314/ajpherd.v19i0
Fletcher, J., 2011. Cheese & wine: A guide to selecting, pairing, and enjoying. San Francisco, CA: Chronicle Books. 184 p.
Galmarini, M.V., 2020. The role of sensory science in the evaluation of food pairing. Current Opinion in Food Science. 33: 149–155. https://doi.org/10.1016/j.cofs.2020.05.003
Ghabache, E., Liger-Belair, G., Antkowiak, A. and Séon, T., 2016. Evaporation of droplets in a Champagne wine aerosol. Scientific Reports. 6(1): 1. https://doi.org/10.1038/srep25148
Ghosh, D. and Chattopadhyay, P., 2012. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. Journal of Food Science and Technology. 49(3): 328–334. https://doi.org/10.1007/s13197-011-0280-9
Harrington, R.J., 2007. Food and wine pairing: A sensory experience. Hoboken, NJ: John Wiley & Sons.
ISO 3591:1977, 1977. Available from: https://www.iso.org/standard/9002.html
Istituto nazionale di statistica – Istat, 2023. Istat.it Turismo. https://www.istat.it/it/archivio/turismo
Jackson, R.S., 2020. Wine, food, and health. In: Wine science. Elsevier. pp. 947–978. https://doi.org/10.1016/B978-0-12-816118-0.00012-X
Kaiser, H. F., 1960. The application of electronic computers to factor analysis. Educational and psychological measurement, 20(1), 141-151. https://doi.org/10.1177/001316446002000116
Karagiannis, D. and Metaxas, T., 2020. Sustainable wine tourism development: Case studies from the Greek Region of Peloponnese. Sustainability. 12(12): 12. https://doi.org/10.3390/su12125223
Koone, R., Harrington, R.J., Gozzi, M. and McCarthy, M., 2014. The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions. Journal of Wine Research. 25(3): 158–174. https://doi.org/10.1080/09571264.2014.899491
Liger-Belair, G. and Cilindre, C., 2021. Recent progress in the analytical chemistry of champagne and sparkling wines. Annual Review of Analytical Chemistry. 14(1): 21–46. https://doi.org/10.1146/annurev-anchem-061318-115018
Lora, I., Zidi, A., Magrin, L., Prevedello, P. and Cozzi, G., 2020. An insight into the dairy chain of a Protected Designation of Origin cheese: The case study of Asiago cheese. Journal of Dairy Science. 103(10): 9116–9123. https://doi.org/10.3168/jds.2019-17484
Marangon, A., Cappellari, M., Moretti, B., Stern, G.R. and Cozzi, G., 2006. Definizione del profilo sensoriale del formaggio Asiago d’Allevo ed effetto delle diverse filiere di produzione. Quaderno SOZOOALP, 3.
Onofri, L., Boatto, V. and Bianco, A.D., 2015. Who likes it “sparkling”? An empirical analysis of Prosecco consumers’ profile. Agricultural and Food Economics. 3(1): 11. https://doi.org/10.1186/s40100-014-0026-x
Pozo-Bayón, M.Á., Santos, M., Martín-Álvarez, P.J. and Reineccius, G., 2009. Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction-mass spectrometric technique (PTR-MS). Flavour and Fragrance Journal. 24(5): 226–233. Scopus. https://doi.org/10.1002/ffj.1934
Procidano, I., Mauracher, C. and Valentini, M., 2021. Consumers’ perception of Prosecco wine packaging: A pilot study in Padua and Milan. Economia Agro-Alimentare/Food Economy - Open Access. 23(1): 1. https://doi.org/10.3280/ecag1-2021oa11546
Regione Veneto - U.O. Sistema Statistico Regionale, 2023. Tourist flow in the Veneto region. Available from: https://statistica.regione.veneto.it/ENG/banche_dati_economia_turismo.jsp
Rune, C.J.B., Münchow, M. and Perez-Cueto, F.J.A., 2021. Systematic review of methods used for food pairing with coffee, tea, wine, and beer. Beverages. 7(2): 2. https://doi.org/10.3390/beverages7020040
Santillo, A. and Albenzio, M., 2023. Sensory profiles of very hard Italian cheeses and related varieties. In: Tuohy, J.J., editor. Sensory profiling of dairy products. USA: John Wiley & Sons, Ltd. pp. 225–245. https://doi.org/10.1002/9781119619383.ch12
Scopus, 2025, giugno 5. Document search results. Query: TITLE-ABS-KEY(«wine» AND «pairing» AND «food» AND «sensory» OR «sensorial»). https://www.scopus.com
Serra, M., Antonio, N., Henriques, C. and Afonso, C.M., 2021. Promoting sustainability through regional food and wine pairing. Sustainability. 13(24): 24. https://doi.org/10.3390/su132413759
Slaghenaufi, D., Luzzini, G., Borgato, M., Boscaini, A., Dal Cin, A., Zandonà, V., et al. 2023. Characterization of the aroma profile of commercial Prosecco sparkling wines. Applied Sciences. 13(6): 6. https://doi.org/10.3390/app13063609
Souza Gonzaga, L., Capone, D.L., Bastian, S.E.P., Danner, L. and Jeffery, D.W., 2020. Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Research International. 138: 109760. https://doi.org/10.1016/j.foodres.2020.109760
Thach, L., 2012. Time for wine? Identifying differences in wine-drinking occasions for male and female wine consumers. Journal of Wine Research. 23(2): 134–154. https://doi.org/10.1080/09571264.2012.676542
Vandenberghe-Descamps, M., Paté, A. and Chollet, S., 2022. Pairing a beer with a soundtrack: Is it guided by geographical identity? Food Quality and Preference. 96: 104432. https://doi.org/10.1016/j.foodqual.2021.104432
##plugins.themes.bootstrap3.article.sidebar##
Pubblicato
Oct 1, 2025
##plugins.themes.bootstrap3.article.details##
Come citare
Lomolino, G., De Iseppi, A., Stiletto, A., Marangon, M., Curioni, A., Pasini, G., Vincenzi, S., Franceschi, D., Crapisi, A., & Trestini, S. (2025). Food and wine dating: how about pairing different types of Prosecco wine and Asiago cheese? Insights from a sensory assessment and consumer test. Italian Journal of Food Science, 37(4), 364-382. https://doi.org/10.15586/ijfs.v37i4.3053
Sezione
Original Article
Questo volume è pubblicato con la licenza Creative Commons Attribuzione - Non commerciale - Condividi allo stesso modo 4.0 Internazionale.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
Come citare
Lomolino, G., De Iseppi, A., Stiletto, A., Marangon, M., Curioni, A., Pasini, G., Vincenzi, S., Franceschi, D., Crapisi, A., & Trestini, S. (2025). Food and wine dating: how about pairing different types of Prosecco wine and Asiago cheese? Insights from a sensory assessment and consumer test. Italian Journal of Food Science, 37(4), 364-382. https://doi.org/10.15586/ijfs.v37i4.3053