Picture it: a romantic candlelight dinner with your special someone, complete with chocolate covered strawberries and a glass of rosé champagne for dessert. Just in time for Valentine’s Day, we’re curious about the science behind what drives our love for chocolate and why chocolate, strawberries and wine are a match made in foodie heaven.
While the science behind food pairings is complex, let’s cover the basics. Experiencing food involves all five of our senses. The impact of the color, hearing a crunch or sizzle, the smell, texture—it all culminates to explain why we like and dislike certain foods and why certain flavors marry for a perfect union. The sense of smell drives 80% of our food experience, which makes it much easier to understand why strawberries and chocolate is such a winning match.
According to Psychology Today, we crave chocolate because of the ways it affects all of our senses. It smells good, tastes good and melts on the tongue. All of these result in the release of feel-good chemicals in the brain, such as dopamine. However, chocolate also offers other benefits, such as theobromine, which can increase heart rate and feelings of arousal, and caffeine, which makes us feel awake and alert.
As far as chocolate covered strawberries, both food stuffs include natural sugars, which pair beautifully together. Carefully paired wines include any with chocolate, coffee or earthy undertones, such as rosé and red Zinfandel.
We hope your Valentine’s Day is filled with love, happiness, romance—and chocolate!
Legal Stuff: We should remind everyone that our blog entries are for your information only and are not intended as medical advice. If you’re going to drink, do it legally and responsibly; don’t be stupid =).