A molecular approach to wine pairing is proposed by Chartier, a French-Canadian sommelier and the author of the book Taste Buds and Molecules.
It suggests some very unusual pairing that this review suggests can work.
David Swaddle's insight:
I love the idea of using science to improve food, which is what it sounds like is going on here. The basic idea is that when you know which aroma compounds are at work you can choose things that compliment each other. Simple.
I haven't read it yet, but a copy of Taste Buds and Molecules is on the shopping list.