A Perfect Pair: The Science Behind Food and Wine Pairing
Most people probably think of food and wine pairing as a sort of art—something romantic that has been perfected by our forefathers and mothers over hundreds of years and continues to evolve today. However, Hannah Bellemare, owner of Dalälva Wine Tastings & Consulting, knows it to be more of a science. At Umeå University, Bellemare combined the study of food, culture and wine and ultimately earned herself the rare title of Gastro-Sommelier. We recently caught up with Bellemare and dug a little deeper into her unique perspective of food and wine pairing and the logic and reasoning behind it.