THE SENSORY EVOLUTION OF RIESLING WINE AND ITS GASTRONOMIC PAIRING: THE ANALYSIS OF THE ORGANOLEPTIC CHANGES OVER TIME AND FOOD PAIRING STRATEGIES

This thesis explores the sensory evolution of Riesling over time and how these changes influence its gastronomic pairings. The main objective is to understand how aging affects the organoleptic characteristics of the wine and how these transformations are perceived by consumers in relation to food. A comparative tasting session was conducted in a controlled laboratory setting, involving two Rieslings from different vintages (2019, 2022) and two Parmigiano Reggiano cheeses aged 24 and 30 months, respectively. Participants were asked to evaluate the sensory differences between the wines and to select the wine-cheese pairing they found most harmonious. The results highlight perceptible changes in the aromatic and taste profiles of the wines due to aging, and suggest that these sensory evolutions have a direct impact on pairing preferences. The study offers valuable insights into how the appreciation of Riesling can be enhanced through more informed and time-sensitive food pairings.