How Many Wine/Food Pairing Theories are There?

I don’t know if anyone has tried to make a canonical list of wine/food pairing theories. But in looking through some of the empirical studies I’ve seen over the past few years, it looks like there are about 8 distinct theories about why canonical flavor pairings work. It is worth collecting them in one place. 1. The structural-balance theory This is the most practical theory for sommeliers. pairings work when the major structural features of wine and food alter each other beneficially. The relevant variables are acidity, sweetness, tannin/astringency, alcohol, body, fat, bitterness, heat, and intensity. So: acid “cuts” fat because acidity refreshes and sharpens a fatty or creamy dish; sweetness in wine can soften salt, heat, and bitterness; tannin can feel rough alone but becomes more tolerable with protein, fat, and salt; a wine must usually be at least as sweet as the food or it will taste sour, thin, or bitter; high alcohol and tannin often worsen spicy heat. There is empirical…