Collaborative Research Receives Six Million Kroner Grant to Study Wine and Caviar Pairings
Three universities, a Skåne vineyard, and a Småland producer of black Siberian caviar have collectively secured a six-million-kroner grant from the state research council, Formas. This collaborative effort aims to explore the synergy between white and sparkling wines and black caviar. The objective is to develop predictive methods for determining appealing combinations over the next three years.
Researchers will particularly focus on examining the sensory interplay between locally produced white and sparkling wines from Kullaberg and black caviar from Strömsnäsbruk.
The sensory experience significantly influences our food and drink choices. Previous research has demonstrated that specific food and drink pairings can be optimized to create unique and attractive taste experiences. For instance, a recent Danish study highlighted the complementary nature of oysters and champagne. Building on such insights, seven researchers, in partnership with a Swedish winery and a Småland sturgeon producer, will investigate Swedish locally produced flavor combinations over the next three years.
"In the first year, we'll mainly analyze each product separately and fine-tune our analysis instruments. The next step will involve combining wine and caviar, followed by collaborations with sommeliers and winemakers," explains Karin Wendin, Professor of Food and Meal Science at Kristianstad University, who will lead the study.
"Only when you measure, analyze and observe can we take a step towards change and improvement."
To understand the chemical interactions at play, the researchers will utilize aroma chemical and sensory equipment, specifically gas chromatography coupled with olfactometry (GC-O). This technique will provide unique insights into the structure of taste experiences.
"Especially with complex matters like this, it's crucial to investigate the underlying reasons. We hope to gain a better understanding of how our wines and caviar interact. Measuring, analyzing, and observing are essential steps towards change and improvement. Presently, young companies are eager to explore the possibilities," says K Felix G Åhrberg, winemaker and oenologist at Kullaberg's Vineyard.
Formas, a government research council for sustainable development, is funding the project with six million kroner. Thus, sustainability and market research are integral components, complementing the sensory methods. Kristianstad University is leading the research project, with participation from the Swedish University of Agricultural Sciences, Örebro University, Kullaberg's Vineyard, and Arctic Roe of Scandinavia.
This collaborative initiative seeks to pave the way for enhanced food and drink pairings that offer unique and delightful sensory experiences, underscoring a commitment to sustainability and innovation in the process.
Kickoff for the research project
Tuesday 31 January , Kickoff for the research project
Kullabergs vineyard , north of Höganäs ( directions )
Contact
Karin Wendin
Professor of food and meal science,
Kristianstad University
044-250 38 28
karin.wendin@hkr.se
K Felix G Åhrberg
Winemaker and oenologist,
Kullaberg's vineyard
0735-28 58 37
kfga@kullabergs.se
Torbjörn Ranta
CEO, Arctic Roe of Scandinavia
0708-85 55 04
tr@arcticroe.com
