Scientific Basis of Sherry Wine Food Pairing: Integrating Consumer Perception, Sensory Analysis, and Volatile Profiling

Abstract

Sherry wines from the Jerez–Xérès–Sherry PDO are globally renowned for their unique sensory complexity, yet their food pairing guidelines have traditionally remained empirical. This study aims to establish a scientific foundation for these harmonies by integrating consumer perception, descriptive sensory analysis, and volatile compound profiling. Three Sherry styles (Fino, Oloroso, and Pedro Ximénez) were evaluated against fifteen food matrices using consumer tastings (Likert and Linking tests via the SensoGraph application), an expert consensus group, and GC–MS techniques (SBSE and HSSE). Results indicate that Fino exhibits a strong affinity for saline and umami profiles, while Oloroso harmonizes best with umami taste and substantial body. Conversely, Pedro Ximénez is driven by sweetness and persistence, with saltiness acting as a primary antagonist. At the molecular level, the research suggested the existence of potential chemical correspondences, such as the furan family in the PX–chocolate pairing. However, findings suggest that pairing success depends more on the perceptual relevance and odor potency of shared molecules than on the absolute count of common compounds. This study provides certain evidence that pairing quality is determined by specific sensory and chemical interactions, transitioning Sherry wine gastronomy from intuitive tradition toward a systematic, indicative model.