Why champagne and oysters pair so nicely

Scientists believe that they have cracked the secret of why champagne and oysters pair well, saying that they share the same chemical synergy as bacon and eggs. These combinations benefit from a duplication of savoury tastes, a study suggests. The answer is to be found in the so-called umami taste, Ole Mouritsen, a professor at the department of food science at the University of Copenhagen, said. ‘‘Many people associate umami with the flavour of meat, but nowwe have discovered that it is also found in both oysters and champagne.’’